黑米红枣运动饮料的研制及其抗疲劳功能的研究

Study on black rice and jujube sports drinks and its anti-fatigue function

以黑米和红枣为主要原料研制一种运动饮料,考察黑米汁、红枣汁、柠檬酸和蔗糖的不同添加量对运动饮料的感官效果的影响。在单因素试验的基础上,利用响应面法优化运动饮料的加工工艺,并对饮料的抗疲劳功能进行研究。结果表明:运动饮料的最佳工艺参数为黑米汁添加量18%,红枣汁添加量35%,柠檬酸添加量0.3%,蔗糖添加量5%。在此工艺条件下,产品的感官评分值为86.5。小鼠试验结果表明:小鼠经灌胃运动饮料30 d后,小鼠负重游泳时间显著延长,并且小鼠灌胃剂量越大,其体内血乳酸下降越大,该试验表明黑米和红枣对小鼠具有一定的抗疲劳功能。

The Black rice and jujube were used as raw materials to produce a new sports drink.The effects of different amounts of black rice juice,jujube juice,citric acid and sucrose on the sensory estimation of sports drink were investigated.The processing technology of sports drinks was optimized through single-factor experiments and response surface methodology.The anti-fatigue function of drinks was also studied.The results showed that the optimal process conditions were as follows:black rice juice 18%,jujube juice 35%,citric acid 0.3%and sucrose 5%.Under such conditions,the sensory score was 86.5.The results showed that the weight-bearing swimming time of mice was significantly prolonged after 30 d of ingastric administration of sports drink,and the higher the ingastric dose,the greater the decrease of blood lactic acid in mice.The mice experiment showed that black rice and jujube have certain effect of anti-fatigue to mice.