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Sobering-up buccal tablet and preparation method thereof

A technique for sobering up and extracting, which is applied in the field of sobering lozenges and their preparation, and achieves the effects of improving hangover effect, good hangover and liver function, and good taste.

Inactive Publication Date: 2017-07-11
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the hangover products currently on the market are granules, which are limited to occasions, and the hangover effect will take a while to appear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing a sober drink, comprising the steps of:

[0035] S1. After washing, peeling and removing the core of the mango, put it into a superfine pulverizer for 3-6 minutes to obtain mango juice;

[0036] S2, after the dried milk thistle is superfinely pulverized, add the compound enzyme obtained by mixing cellulase:alkaline protease in a mass ratio of 2:3, the compound enzyme dosage is 0.7-2.3% of the raw material weight, and remains at 30- Enzymolyze at 45°C for 0.5-2h, filter to obtain the enzymolysis solution; the enzymolysis solution directly passes through the neutral alumina column, the diameter-height ratio of the resin column is 1:5-1:10, and 1-4 times the column volume of water 1-3 times the column volume of 95% ethanol solution to remove impurities, and 5-7 times the column volume of 0.3-0.6% glacial acetic acid-55% ethanol (1:1) solution to elute, collect the eluate; After eluting with glacial acetic acid and ethanol, microwave vacuum drying to...

Embodiment 2

[0045] A method for preparing a sober drink, comprising the steps of:

[0046] S1. After washing, peeling and removing the core of the mango, put it into a superfine pulverizer for 3-6 minutes to obtain mango juice;

[0047] S2, after the dried milk thistle is superfinely pulverized, add the compound enzyme obtained by mixing cellulase:alkaline protease in a mass ratio of 2:3, the compound enzyme dosage is 0.7-2.3% of the raw material weight, and remains at 30- Enzymolyze at 45°C for 0.5-2h, filter to obtain the enzymolysis solution; the enzymolysis solution directly passes through the neutral alumina column, the diameter-height ratio of the resin column is 1:5-1:10, and 1-4 times the column volume of water 1-3 times the column volume of 95% ethanol solution to remove impurities, and 5-7 times the column volume of 0.3-0.6% glacial acetic acid-55% ethanol (1:1) solution to elute, collect the eluate; After eluting with glacial acetic acid and ethanol, microwave vacuum drying to...

Embodiment 3

[0056] A method for preparing a sober drink, comprising the steps of:

[0057] S1. After washing, peeling and removing the core of the mango, put it into a superfine pulverizer for 3-6 minutes to obtain mango juice;

[0058] S2, after the dried milk thistle is superfinely pulverized, add the compound enzyme obtained by mixing cellulase:alkaline protease in a mass ratio of 2:3, the compound enzyme dosage is 0.7-2.3% of the raw material weight, and remains at 30- Enzymolyze at 45°C for 0.5-2h, filter to obtain the enzymolysis solution; the enzymolysis solution directly passes through the neutral alumina column, the diameter-height ratio of the resin column is 1:5-1:10, and 1-4 times the column volume of water 1-3 times the column volume of 95% ethanol solution to remove impurities, and 5-7 times the column volume of 0.3-0.6% glacial acetic acid-55% ethanol (1:1) solution to elute, collect the eluent; After eluting with glacial acetic acid and ethanol, microwave vacuum drying to...

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PUM

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Abstract

The invention discloses a sobering-up buccal tablet and a preparation method thereof, the sobering-up buccal tablet is prepared from the following components by weight: 15-25 parts of black soybean peptides, 10-20 parts of rice protein extract, 30-40 parts of mango juice, 10-15 parts of silybum marianum extract, 12-18 parts of hovenia acerba freeze-dried powder, 3-9 parts of green plum enzymolytic powder, 3-6 parts of Bitter chrysanthemum, 5-15 parts of Radix Puerariae extract, 5-10 parts of olive leaf extract, 8-12 parts of honey and 4-8 parts of maltodextrin. The i black soybean peptides are used as a main raw material, by cooperated use with the mango juice, the silybum marianum extract, the hovenia acerba freeze-dried powder, and the like, the obtained beverage has good liver protecting and sobering-up functions, also has good taste, and has the effects of protecting liver, detoxifying, relieving drunk headache, and reducing alcohol content in blood, at the same time through the use of alcohol dehydrogenase and aldehyde dehydrogenase, the sobering-up effect of the buccal tablet is greatly improved, and the sobering-up buccal tablet is harmless to the body, and may not cause the burden of liver.

Description

technical field [0001] The invention relates to the field of biopharmaceuticals, in particular to a hangover buccal tablet and a preparation method thereof. Background technique [0002] Alcohol is a mixed drink containing multiple ingredients, the most important of which is ethanol (ie alcohol), which is the main factor causing drunkenness. The absorption and metabolism mechanism of ethanol is as follows: ethanol enters the blood circulation of the human body through the absorption of the stomach and intestinal tract, and then undergoes metabolic decomposition of ethanol. The reason why people get drunk is determined by the content of acetaldehyde in the human body: because the human body can only metabolize a certain amount of ethanol under normal circumstances, when drinking too much alcohol, the amount of ethanol oxidized to acetaldehyde increases, and the human body is sensitive to acetaldehyde. The decomposition of acetaldehyde is limited within a certain period of ti...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/105A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/334A23V2250/21A23V2250/55A23V2250/5114A23V2250/082
Inventor 陆正清葛驰宇张君丽周敏
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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