含天然原料的无酒精功能性饮料

K. V. Zavidovskaya, D. A. Alieva, L. P. Lazurina, N. V. Dzhanchatova, O. I. Basareva, V. Dotsenko
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摘要

本研究的目的是对功能性食品中使用非传统原料和金属配合物的可行性和可能性进行综合研究。实现在食品中使用胶原蛋白基作为生物活性物质载体的可能性是非常有趣的。在设计功能性产品时,将胶原蛋白与植物原料和生物复合物的成分联合使用,对于那些缺乏矿物质、膳食纤维、维生素等的人来说似乎是合理的,并有助于延长保质期。研究对象为:琥珀酸、抗坏血酸和烟酸;生物活性药物;3d金属盐,金属配位化合物;圣约翰草(Hyperici herba)的提取物,万寿菊(Tagets patula L)的花序,金盏菊和普通樱桃的果实(Prúnus pádus)。胶原蛋白功能性软饮料的组成。生物复合物具有明显的抗微生物和抗炎活性,在胶原基聚合物体系中具有与比较药物相当的抗缺氧作用,这为其作为生物活性化合物在食品工业中的应用开辟了广阔的前景。本研究的目的之一是开发利用生物配合物和草药原料生产功能性果冻状饮料的组合物和技术,从而获得具有高含量生物活性物质的软饮料:酯类、矿物质、微量元素、生物碱、生物胺和其他生物活性物质。获得了具有高感官特性的饮料,这些饮料可以持续很长时间,具有高营养和生物价值,并且污染少,有助于改善代谢过程。提议的软饮料可以推荐给各种人群作为饮食和治疗和预防营养,这些人群缺乏矿物质,膳食纤维,表现为消化系统和肌肉骨骼系统疾病,侵犯人体心血管功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Non-Alcoholic Functional Drinks Containing Natural Raw Materials
The purpose of research was comprehensive research to clarify the feasibility and possibility of using non-traditional raw materials and metal complexes in functional food products.The realization of the possibilities of using collagen base in food products as a carrier of biologically active substances is of great interest. The joint use of collagen in the design of functional products with components of plant raw materials and biocomplexes seems rational for people suffering from a deficiency of minerals, dietary fiber, vitamins, etc. and contributes to an increase in shelf life.Methods. The objects of the study were: succinic, ascorbic and nicotinic acids; biologically active medicinal substances; salts of 3D-metals, coordination compounds of metals; extracts of St. John's wort herb (Hyperici herba), inflorescences of marigolds prostrate (Tagets patula L), Calendula officinalis and fruits of common cherry (Prúnus pádus). Compositions of functional soft drinks with collagen.Results. It has been established that biocomplexes have pronounced antimicrobial and anti-inflammatory activity, exhibit an antihypoxic effect comparable to comparison drugs in collagen-based polymer systems, which opens up broad prospects for their use as biologically active compounds in the food industry. One of the objectives of the study was to develop the composition and technology for producing a functional jelly-like drink using biocomplexes and herbal medicinal raw materials, which made it possible to obtain soft drinks with a high content of biologically active substances: esters, minerals, trace elements, alkaloids, biogenic amines and other biologically active substances.Conclusion. Drinks with high organoleptic characteristics that persist for a long time, high nutritional and biological value and reduced contamination, contributing to the improvement of metabolic processes, were obtained. The proposed soft drinks can be recommended for dietary and therapeutic and preventive nutrition to various groups of people suffering from a deficiency of minerals, dietary fiber, which manifests itself in diseases of the digestive and musculoskeletal systems, violation of human cardiovascular functions. 
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