FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS

Li Bo,Melnyk Oksana,Wang Haiyan

doi:10.15673/gpmf.v21i1.2093

Abstract

This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthusiasts because of their rich nutritional value. Chia seeds are rich in a variety of unsaturated fatty acids, accounting for about 80% of the total fatty acid content, of which omega-3 and omega-6 unsaturated fatty acids are the most content, 68% is α-linolenic acid, which is the most abundant omega-3 fatty acid content of the food. Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body. In addition, it is also rich in vitamins and minerals, as well as a variety of natural antioxidant ingredients, with high-quality antioxidant functions. This makes the ability of chia seeds to maintain blood sugar stability, protect the heart, cerebrovascular, and promote gastrointestinal motility and bone health cannot be underestimated.Hawthorn contains a large amount of vitamin C, carotene, organic acids and other nutrients, combined with cellulose, pectin and organic acids in apples, can further assist chia seeds to improve gastrointestinal conditions and promote gastrointestinal motility, while soluble fiber Vegetarian can regulate blood sugar.This article chooses apple and hawthorn as flavor bases, oligosaccharides (FOS) as sweeteners, resistant starch and guar gum as composite stabilizers, to produce a chia seed functional drink to reduce weight and improve heart and brain Vascular health problems. In the extremely poor analysis of the orthogonal test results of the chia seed functional drink, the best sample formula.

Highlights

In the 21st century, the rapid development of science and technology, especially the advent and popularization of the Internet, accelerates the process of globalization, and the exchanges and cooperation of all walks of life between regions become more and more extensive, which greatly promotes the development and progress of each region
Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body
We suggest using apple juice as the basis of the drink and vegetable raw materials to give the drink functional properties

Summary

Introduction

In the 21st century, the rapid development of science and technology, especially the advent and popularization of the Internet, accelerates the process of globalization, and the exchanges and cooperation of all walks of life between regions become more and more extensive, which greatly promotes the development and progress of each region. In the following 100 years, fast food began to develop globally, which to a certain extent met the rapidly developing social needs of the world at that time, but ignored the matching of dietary nutrition [1]. With the increase of more and more discretionary wealth, people's requirements for food began to change from "eating full" to "eating well". Certainly,with the rapid development of food industry and people's consumption level is improving, food consumption idea change constantly, people become more and more attention to the diet effects on their health level, consumption trend from the color, fragrance, taste and shape are better food with reasonable nutrition and health care function of the research and production of functional food. Many countries have taken functional food research as a research topic of strategic significance to enhance international competitiveness in the new century

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Conclusion