ArticleOpen Access http://dx.doi.org/10.26855/ijfsa.2026.09.005
Optimization of Formula and Process for Functional Sports Beverage with Astragalus-Fructose Compound Beer Flavor
Fengze Cai1,2,*, Fengzhao Yang1, Tie Wu1,2, Yiming Li1, Linyi Ruan1, Weihao Liang1, Xinmin Jie1,2, Zefeng Zheng1, Zhiyong Li1, Kangfu Huang1, Weilian Lin1,2
1Faculty of Traditional Chinese Medicine, Zhanjiang University of Science and Technology, Zhanjiang 524094, Guangdong, China.
2Guangdong Guangyao Medical Research Institute, Guangzhou 521000, Guangdong, China.
*Corresponding author: Fengze Cai
Research Project of Faculty of Traditional Chinese Medicine, Zhanjiang University of Science and Technology [Research and Development of Taste of Astragalus and Licorice Sports Beverage], Guangdong Guangyao Medical Research Institute, Guangzhou, Guangdong, China.
Published: September 03, 2026
Abstract
Astragalus membranaceus, licorice, and crystalline fructose were used as the basic raw materials, and citric acid, cola flavor, edible phosphoric acid, and other auxiliary materials were mixed with soda water to prepare an Astragalus membranaceus-fructose compound beer flavor functional sports drink. We used a single-factor experiment and an orthogonal experiment combined with a volunteer sensory evaluation method to find out the formula for the beverage. After the experiments, Astragalus 0.896 %, licorice 0.359 %, crystal fructose 0.753 %, citric acid 0.0941 %, cola flavor 0.141%, and soda water 137.5 mL were found to be the best content ratio of this beverage formula. Therefore, we have obtained a beverage with beer flavor, clear color, refreshing taste, delicate texture, and uniform stability, which can replenish energy and may have good exercise nutrition function. This study can not only provide new development ideas and a reference basis for the preparation of sports nutrition food by Astragalus membranaceus, but also help to provide an experimental basis for the follow-up study on the molecular mechanism of musculoskeletal protection of Astragalus membranaceus combined with tea drink and the prevention of sports injury. It also provides a perspective for the research and development of traditional Chinese medicine collocation and combination, as well as theoretical research to applied research.
Keyword
Astragalus ; licorice ; formula optimization ; taste optimization ; extraction process
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Copyright
© 2026 by the author(s).
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How to cite this paper
Optimization of Formula and Process for Functional Sports Beverage with Astragalus-Fructose Compound Beer Flavor
How to cite this paper: Fengze Cai, Fengzhao Yang, Tie Wu, Yiming Li, Linyi Ruan, Weihao Liang, Xinmin Jie, Zefeng Zheng, Zhiyong Li, Kangfu Huang, Weilian Lin. (2026) Optimization of Formula and Process for Functional Sports Beverage with Astragalus-Fructose Compound Beer Flavor. International Journal of Food Science and Agriculture, 10(3), 240-244.
DOI: http://dx.doi.org/10.26855/ijfsa.2026.09.005