CN115777783A - Health beverage for preventing gastroesophageal reflux and preparation method thereof - Google Patents
Health beverage for preventing gastroesophageal reflux and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a healthy beverage for preventing gastroesophageal reflux and a preparation method thereof. The raw materials comprise the following components in percentage by weight: 2.00-4.00% of white granulated sugar, 2.00-4.00% of sodium alginate, 1.00-2.00% of calcium carbonate, 1.00-2.00% of baking soda, 0.05-0.07% of sucralose, 35.00-50.00% of raw milk or 10.00-20.00% of coconut milk, 3.00-5.00% of aloe concentrated juice, 3.00-5.00% of pawpaw concentrated juice, 0.02-0.04% of carrageenan, 0.15-0.25% of microcrystalline cellulose, 0.05-0.20% of food essence, 0.07-0.10% of monoglyceride and the balance of water. The health beverage has the advantages of pleasant flavor, health and nutrition, convenient drinking, prevention of heartburn, acid regurgitation and other uncomfortable symptoms caused by gastroesophageal reflux and the like.
Description
Technical Field
The invention relates to a healthy beverage for preventing gastroesophageal reflux and a preparation method thereof, belonging to the technical field of functional beverages.
Background
Gastroesophageal reflux disease (GERD) refers to a disease in which the contents of the gastroduodenal tract reflux into the esophagus to cause heartburn, chest pain, acid regurgitation and other symptoms, and can cause esophagitis, damage to tissues outside the esophagus and other complications. The risk factors for the onset of GERD include age, sex, smoking, increased Body Mass Index (BMI), excessive alcohol consumption, drug use, etc. Overweight is an important risk factor for GERD, and weight loss can reduce reflux symptoms in GERD patients.
Sodium alginate is an edible macromolecular polysaccharide which is not digested by human bodies and is extracted from brown algae, and is widely applied to dairy products and beverages. The sodium alginate has the effects of water absorption, adsorption, cation exchange, gel filtration and the like in the stomach and intestine, and has unique regulation effect on the metabolism of a human body. The sodium alginate is combined with calcium ions to form calcium alginate gel which can protect gastric mucosa and form a gastroesophageal 'valve' to prevent the reflux of the stomach esophagus; besides, the sodium alginate also has the functions of reducing blood pressure, reducing blood fat, reducing cholesterol in a body and preventing fatty liver; increase satiety and lose weight healthily; accelerate gastrointestinal peristalsis and prevent constipation.
Aloe contains polysaccharides, anthraquinones, amino acids, enzymes, polypeptides, vitamins and minerals, and has health promoting effects. The aloe polysaccharide has better repairing effect on gastric mucosa injury caused by alcohol. Calcium malate in aloe has very good effect on suppressing acid regurgitation.
Papaya contains papain, an enzyme that helps break down proteins and carbohydrates. Bromelain is a proteolytic enzyme contained in pineapples and, like papain, it also promotes digestion of proteins. Bromelain also has anti-inflammatory activity, can help digestion, and has adjuvant treatment effect on gastroenteritis and dyspepsia.
At present, no report is available about the preparation of a healthy beverage with the efficacy of preventing gastroesophageal reflux by using the ingredients, and no such product exists in the market.
Disclosure of Invention
The purpose of the invention is: provides a healthy beverage for preventing gastroesophageal reflux and a preparation method thereof. White granulated sugar, sodium alginate, calcium carbonate, baking soda, sucralose, raw milk, coconut milk, matcha powder, fruit juice, carrageenan, microcrystalline cellulose, monoglyceride and essence for food are processed into the healthy beverage which has pleasant flavor, is healthy and nutritional and convenient to drink and can prevent the reflux of stomach and esophagus by a scientific and reasonable processing technology.
In order to achieve the purpose, the invention provides a health beverage for preventing gastroesophageal reflux, which comprises the following raw materials in percentage by weight: 2.00-4.00% of white granulated sugar, 2.00-4.00% of sodium alginate, 1.00-2.00% of calcium carbonate, 1.00-2.00% of baking soda, 0.05-0.07% of sucralose, 35.00-50.00% of raw milk, 10.00-20.00% of coconut milk, 3.00-5.00% of aloe concentrated juice, 3.00-5.00% of pawpaw concentrated juice, 0.02-0.04% of carrageenan, 0.15-0.25% of microcrystalline cellulose, 0.05-0.20% of food essence, 0.07-0.10% of monoglyceride and the balance of water.
Preferably, the health drink is a neutral drink having a pH of 6.0 to 8.5.
The invention also provides a preparation method of the health beverage for preventing gastroesophageal reflux, which comprises the following steps:
step 1: weighing the raw materials according to the composition proportion for later use;
step 2: glue melting: uniformly mixing weighed white granulated sugar, sodium alginate, carrageenan, microcrystalline cellulose and monoglyceride, adding the mixture into hot water while stirring, and stirring until colloid is fully mixed with water for later use, wherein the mass ratio of the mixture to the water is 1g;
and 3, step 3: and (3) secondary blending: adding weighed calcium carbonate, sodium bicarbonate, sucralose, raw milk, coconut pulp, matcha powder and papaya juice into the sugar gum solution obtained in the step 2, stirring until the materials are fully dissolved, adding water to a constant volume to obtain a required weight, and adding food essence;
and 4, step 4: homogenizing: heating the feed liquid prepared in the step 3, and carrying out secondary homogenization treatment;
and 5: canning: canning the homogenized feed liquid;
step 6: and (3) sterilization: sterilizing the canned feed liquid;
and 7: and (3) cooling: and (5) cooling the sterilized sample in an ice water bath to finish the preparation of the sample.
Preferably, the temperature of the hot water in the step 1 is 55-65 ℃; the heating temperature in the step 4 is 60-70 ℃, the pressure of the secondary homogenization is 30-50bar and 150-250bar respectively, and the temperature is 60-70 ℃.
Preferably, the sterilization conditions in step 6 are as follows: sterilizing in water bath at 85-95 deg.C for 20-40min; and (3) cooling the sterilized sample in the step (7) to 15-20 ℃ through an ice water bath.
The main action mechanism of the health beverage for preventing the backflow of the gastroesophageal is that after a neutral product is drunk, calcium carbonate in the stomach is dissolved in an acid environment to release calcium ions, sodium alginate and the calcium ions in the acid environment are combined to form calcium alginate gel which is not digested and absorbed by human bodies, baking soda locked in the gel releases carbon dioxide gas in the acid environment to enable the calcium alginate gel to float to the upper part of the stomach contents, and thus a layer of gel 'valve' is formed at the gastroesophageal part to prevent the stomach contents from flowing backwards to enter an esophagus tube, as shown in figure 1.
Compared with the prior art, the invention has the beneficial effects that:
(1) The health-care beverage with the effect of preventing gastroesophageal reflux is developed by utilizing the principle that sodium alginate, calcium carbonate and sodium bicarbonate form suspended gel under the gastric acidity condition and combining aloe juice, papaya juice, milk and the like, and is pleasant in flavor, healthy and nutritional, and convenient to drink;
(2) The invention is prepared by key processes of dissolving white granulated sugar, sodium alginate, calcium carbonate, baking soda, sucralose, raw milk, coconut milk, matcha powder, fruit juice, carrageenan, microcrystalline cellulose, monoglyceride and food essence by glue melting, blending, constant volume, homogenizing, filling, sterilizing and the like;
(3) The product prepared by the invention has the advantages of pleasant flavor, healthy nutrition, convenient drinking, prevention of heartburn, acid regurgitation and other uncomfortable symptoms caused by the reflux of the stomach and esophagus, and the like.
(4) The product of the invention is rich in dietary fiber, and the content of the white granulated sugar is reduced, thereby meeting the low-sugar high-fiber health life requirements of people at present.
Drawings
FIG. 1 is a schematic view illustrating the principle of the health drink for preventing backflow of the gastroesophageal junction according to the present invention;
fig. 2 is a flow chart of the preparation process of the health drink for preventing the backflow of the gastroesophageal junction.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Example 1
The formula of the milk-containing beverage-the health beverage for preventing the gastroesophageal reflux comprises the following components:
3.00 percent of white granulated sugar, 3.00 percent of sodium alginate, 1.50 percent of calcium carbonate, 1.00 percent of baking soda, 0.05 percent of sucralose, 40.00 percent of raw milk, 3.00 percent of aloe concentrated juice, 3.00 percent of pawpaw concentrated juice, 0.02 percent of carrageenan, 0.20 percent of microcrystalline cellulose, 0.06 percent of pawpaw essence, 0.07 percent of monoglyceride and the balance of water.
The manufacturing process is shown in fig. 2, and comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: glue melting: uniformly mixing weighed white granulated sugar, sodium alginate, carrageenan, microcrystalline cellulose and monoglyceride, stirring while adding the mixture into hot water at the temperature of 60 ℃, wherein the ratio of the materials to the water is 1g:30g, stirring for 20min until the colloid is fully hydrated for later use.
The third step: and (3) secondary blending: adding weighed calcium carbonate, sodium bicarbonate, sucralose, raw milk, aloe juice and papaya juice into the sugar gum solution prepared in the second step, stirring for 15min until the materials are fully dissolved, setting the volume to 1kg, and adding papaya essence.
The fourth step: homogenizing: and (3) carrying out water bath on the feed liquid prepared in the third step to 70 ℃, and carrying out secondary homogenization treatment under the homogenization condition of 40bar/200bar at the temperature of 65 ℃.
The fifth step: canning: the homogenized material liquid was dispensed into 50mL glass bottles and capped.
And a sixth step: and (3) sterilization: the canned feed liquid is sterilized in water bath at 85 deg.C/30 min.
The seventh step: and (3) cooling: and cooling the sterilized sample to 20 ℃ through ice water bath, and finishing the sample preparation.
Example 2
The formula of the plant protein beverage-the health beverage for preventing the gastroesophageal reflux comprises the following components:
3.00 percent of white granulated sugar, 3.00 percent of sodium alginate, 1.50 percent of calcium carbonate, 1.00 percent of baking soda, 0.05 percent of sucralose, 10.00 percent of coconut milk, 3.00 percent of aloe concentrated juice, 3.00 percent of pawpaw concentrated juice, 0.03 percent of carrageenan, 0.25 percent of microcrystalline cellulose, 0.08 percent of coconut essence, 0.06 percent of pawpaw essence, 0.10 percent of monoglyceride and the balance of water.
The manufacturing process is shown in fig. 2, and comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: glue melting: uniformly mixing weighed white granulated sugar, sodium alginate, carrageenan, microcrystalline cellulose and monoglyceride, stirring while adding the mixture into hot water at the temperature of 60 ℃, wherein the ratio of the materials to the water is 1g:30g, stirring for 20min until the colloid is fully hydrated for later use.
The third step: and (3) secondary blending: adding weighed calcium carbonate, sodium bicarbonate, sucralose, coconut milk, aloe juice and papaya juice into the sugar gum solution prepared in the second step, stirring for 15min until the materials are fully dissolved, fixing the volume to 1kg, and adding coconut essence and papaya essence.
The fourth step: homogenizing: and (3) carrying out water bath on the feed liquid prepared in the third step to 70 ℃, and carrying out secondary homogenization treatment under the homogenization condition of 40bar/200bar at the temperature of 65 ℃.
The fifth step: canning: the homogenized material liquid was dispensed into 50mL glass bottles and capped.
And a sixth step: and (3) sterilization: the canned feed liquid is sterilized in water bath at 85 deg.C/30 min.
The seventh step: and (3) cooling: and cooling the sterilized sample to 20 ℃ through ice water bath, and finishing the sample preparation.
Example 3
The formula of the plant beverage-health beverage for preventing gastroesophageal reflux comprises the following components:
3.00 percent of white granulated sugar, 3.00 percent of sodium alginate, 1.50 percent of calcium carbonate, 1.00 percent of baking soda, 0.05 percent of sucralose, 3.00 percent of aloe concentrated juice, 3.00 percent of pawpaw concentrated juice, 0.02 percent of carrageenan, 0.20 percent of microcrystalline cellulose, 0.04 percent of aloe essence, 0.06 percent of pawpaw essence and the balance of water.
The manufacturing process is shown in fig. 2, and comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: glue melting: uniformly mixing weighed white granulated sugar, sodium alginate, carrageenan and microcrystalline cellulose, stirring and adding the mixture into hot water at the temperature of 60 ℃ according to a material-water ratio of 1g:30g, stirring for 20min until the colloid is fully hydrated for later use.
The third step: and (3) secondary blending: adding weighed calcium carbonate, sodium bicarbonate, sucralose, aloe juice and papaya juice into the sugar gum solution prepared in the second step, stirring for 15min until the materials are fully dissolved, fixing the volume to 1kg, and adding aloe essence and papaya essence.
The fourth step: homogenizing: and (3) carrying out water bath on the feed liquid prepared in the third step to 70 ℃, and carrying out secondary homogenization treatment under the homogenization condition of 40bar/200bar at the temperature of 65 ℃.
The fifth step: canning: the homogenized material liquid was dispensed into 50mL glass bottles and capped.
And a sixth step: and (3) sterilization: the canned feed liquid is sterilized in water bath at 85 deg.C/30 min.
The seventh step: and (3) cooling: and cooling the sterilized sample to 20 ℃ through ice water bath, and finishing the sample preparation.
Efficacy verification of healthy beverage for preventing gastroesophageal reflux
1. Research method
1.1 volunteer collection
The inventor collected 50 volunteers self-reported to have gastroesophageal reflux disease in the Ministry of Shanghai between 12 months and 2022 months in 2021, with the age of 25-45 years, unlimited nature and course of disease of 1-3 years.
1.2 volunteer's diagnosis and record
Patients have typical clinical symptoms including regurgitation, acid regurgitation, belching, heartburn, etc.;
western medicine diagnosis and disease classification of gastroesophageal reflux disease are mainly based on the expert consensus of gastroesophageal reflux disease in China 2020;
the traditional Chinese medicine diagnosis is based on the cold-heat mixed disease in the opinion on the combined diagnosis and treatment of gastroesophageal reflux disease;
relevant examination proves esophageal pH monitoring, esophageal bile acid monitoring and the like;
informed consent of the patient was obtained in the present study protocol
1.3 exclusion criteria
Patients with combined severe heart, liver, kidney disease;
patients with combined stomach and esophageal tumors and drug-induced esophagitis symptoms;
the product has high content of sodium ions and calcium ions, and people who need to limit the intake of calcium and sodium in diet;
hypercalcemia patients, renal calcification and recurring calcium-containing renal stones;
patients with severe allergic reactions to the study treatment;
2. test method
2.1 grouping of participants
The screened participants were randomly divided into two groups: the treatment group had 20 cases and the blank group had 20 cases. The data of age and disease condition of two groups are not significantly different and are comparable.
2.2 Drinking mode
2.2.1 the treatment group drunk the product beverage, one bottle (50 mL) in the morning, at noon and at night, and the specific drinking time is after meal. The treatment course is 7 days.
2.2.2 blank group drink placebo beverage one bottle (50 mL) each in the morning, evening and after a specific time meal. The treatment course is 7 days.
2.3 therapeutic criteria
And (3) healing: the clinical symptoms completely disappeared.
Improvement: the clinical symptoms are relieved, and the disease condition is controlled.
And (4) invalidation: the clinical symptoms are not obviously improved or aggravated.
2.4 therapeutic results
Wherein: total effective rate = cure rate + improvement rate
3. Conclusion of the experiment
The health beverage prepared by the invention can safely and effectively improve the discomfort symptoms such as acid regurgitation, heartburn and the like caused by gastroesophageal reflux, and has no toxic or side effect.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way and substantially, it should be noted that those skilled in the art may make several modifications and additions without departing from the scope of the present invention, which should also be construed as a protection scope of the present invention.
Claims (5)
1. A health beverage for preventing gastroesophageal reflux is characterized in that the raw materials comprise the following components in percentage by weight: 2.00-4.00% of white granulated sugar, 2.00-4.00% of sodium alginate, 1.00-2.00% of calcium carbonate, 1.00-2.00% of baking soda, 0.05-0.07% of sucralose, 35.00-50.00% of raw milk or 10.00-20.00% of coconut milk, 3.00-5.00% of aloe concentrated juice, 3.00-5.00% of pawpaw concentrated juice, 0.02-0.04% of carrageenan, 0.15-0.25% of microcrystalline cellulose, 0.05-0.20% of food essence, 0.07-0.10% of monoglyceride and the balance of water.
2. The health drink according to claim 1, wherein the health drink is a neutral drink having a pH of 6.0 to 8.5.
3. The method for preparing a health drink for preventing gastroesophageal reflux according to claim 1 or 2, wherein the method comprises the steps of:
step 1: weighing the raw materials according to the composition proportion for later use;
step 2: glue melting: uniformly mixing weighed white granulated sugar, sodium alginate, carrageenan, microcrystalline cellulose and monoglyceride, adding the mixture into hot water according to a material-water ratio of 1g to 1g while stirring, and stirring until colloid is fully hydrated for later use;
and step 3: and (3) secondary blending: adding weighed calcium carbonate, sodium bicarbonate, sucralose, raw milk, coconut milk, matcha powder and papaya juice into the sugar gum solution obtained in the step 2, stirring until the materials are fully dissolved, adding water to a constant volume to a required weight, and adding food essence;
and 4, step 4: homogenizing: heating the feed liquid prepared in the step (3), and carrying out secondary homogenization treatment;
and 5: canning: canning the homogenized feed liquid;
step 6: and (3) sterilization: sterilizing the canned feed liquid;
and 7: and (3) cooling: and cooling the sterilized sample in an ice water bath to finish the preparation of the sample.
4. The method for preparing a health drink for preventing gastroesophageal reflux according to claim 3, wherein the temperature of the hot water in the step 1 is 55-65 ℃; the heating temperature in the step 4 is 60-70 ℃, the pressure of the secondary homogenization is 30-50bar and 150-250bar respectively, and the temperature is 60-70 ℃.
5. The method for preparing a health drink for preventing gastroesophageal reflux according to claim 3, wherein the sterilization conditions in the step 6 are: sterilizing in water bath at 85-95 deg.C for 20-40min; and (4) cooling the sterilized sample in the step (7) to 15-20 ℃ through an ice water bath.
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CN111264727A (en) * | 2019-04-04 | 2020-06-12 | 成都图径生物科技有限公司 | Cubilose-flavored suspended protein beverage and preparation method thereof |
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US4140760A (en) * | 1976-11-09 | 1979-02-20 | Reckitt & Colman Products Limited | Pharmaceutical compositions for use in the suppression of gastric reflux |
US5213794A (en) * | 1990-11-17 | 1993-05-25 | Bayer Aktiengesellschaft | Antacid preparation having a prolonged gastric residence time |
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