Study On Preparation Of Ginseng-blueberry Beverage And Its Anti-fatigue Activity

In this paper,two kinds of foods,ginseng and blueberry,were prepared into a new functional beverage,and its anti-fatigue activity was studied.Five aspects of experiments of the study were designed.The first was the water extraction experiment of ginseng.The optimal water extraction time,temperature,extraction times and the ratio of material to water extraction were determined by the literature study.The second was the blueberry juice experiment,through the concentration of blueberry juice sensory properties to determine the ratio of material to water.The third was the experiment of ginseng blueberry beverage,using the single factor experiment to determine the beverage with sugar and acid content,though orthogonal test to determine the content of components.The fourth was about ingredients of beverage,including p H,soluble solids,the content of ginsenoside,the content of ginseng polysaccharide,health indicators.In the fifth part,the anti-fatigue activity of ginseng blueberry beverage was studied through animal experiments,mainly including mice bearing swimming experiments and climbing pole experiment.Through the above experiments and study,it was determined that the ratio of material to water was 1:20,and the temperature and time of the extraction were 100? and 3 h.The blueberry juice conditions wrere that the ratio of the blueberry to water was 1:7.5.And then the juice was made by centrifuged,the centrifugal condition was 8000r/min for 10 min at 4?.The best sensory characteristics of blueberry juice were obtained in this condition.The final formula of the product was determined,2% of sorbitol,2% of sugar,2% of honey and 0.05% of citric acid.Through animal experiments,it was found that the swimming time of mice in the test group and the cumulative climbing time were significantly prolonged,indicating that the beverage had anti-fatigue activity.