Preparation method of decanting and liver-protecting fermented hawthorn beverage

A technology for fermented beverages, sobering up and protecting the liver, applied to the bacteria used in food preparation, the function of food ingredients, Lactobacillus, etc., can solve the problems of inducing alcoholic hepatitis, human health damage, liver lesions, etc., to maintain the micro-ecology Balance, improve function, improve the effect of sobering and liver protection

Active Publication Date: 2017-08-04
江西博诚药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive drinking can cause great damage to human health, such as causing alcoholism and liver disease, inducing alcoholic hepatitis, liver cirrhosis, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Pretreatment and juicing of fresh hawthorn: select fresh hawthorn fruit without rotten fruit and insects, wash, remove stems and pits, add clean water at a ratio of 1:1, and squeeze juice in a juicer to obtain hawthorn pulp.

[0022] 2. Hawthorn puree bio-enzymatic clarification technology: add 0.05g / L pectinase (100,000 U / g) to hawthorn puree, enzymatically hydrolyze it for 4 hours at a temperature of 50°C and a pH of 3.5, add 0.5g / L L-chitosan was precipitated, filtered through diatomaceous earth, and vacuum-concentrated to obtain clarified hawthorn raw material juice (the concentration of hawthorn raw material juice was 100%, w / v).

[0023] 3. Adjust the pH: adjust the pH of the raw hawthorn juice to 6.2-6.4 to make it suitable for the growth of Lactobacillus thermophiles and Lactobacillus plantarum.

[0024] 4. Sterilization: Sterilize at 121°C for 20 minutes, cool down and set aside.

[0025] 5. Preparation of Lactobacillus acidophilus and Lactobacillus plantar...

Embodiment 2

[0030] 1. Pretreatment and juicing of fresh hawthorn: select fresh hawthorn fruit without rotten fruit and insects, wash, remove stems and pits, add clean water at a ratio of 1:1, and squeeze juice in a juicer to obtain hawthorn pulp.

[0031] 2. Bio-enzymatic clarification technology of hawthorn puree: add 0.15g / L pectinase (100,000 U / g) to hawthorn puree, enzymatically hydrolyze it for 2 hours at a temperature of 50°C and a pH of 3.5, add 0.3g / L L-chitosan was precipitated, filtered through diatomaceous earth, and vacuum-concentrated to obtain clarified hawthorn raw material juice (the concentration of hawthorn raw material juice was 100%, w / v).

[0032] 3. Adjust the pH: adjust the pH of the raw hawthorn juice to 6.2-6.4 to make it suitable for the growth of Lactobacillus thermophiles and Lactobacillus plantarum;

[0033] 4. Sterilization: Sterilize at 121°C for 20 minutes, cool down and set aside;

[0034] 5. Preparation of Lactobacillus acidophilus and Lactobacillus plan...

Embodiment 3

[0039] 1. Pretreatment and juicing of fresh hawthorn: select fresh hawthorn fruit without rotten fruit and insects, wash, remove stems and pits, add clean water at a ratio of 1:1, and squeeze juice in a juicer to obtain hawthorn pulp.

[0040] 2. Hawthorn puree bio-enzymatic clarification technology: Add 0.3g / L pectinase (100,000 U / g) to hawthorn puree, enzymolyze it for 1 hour at a temperature of 50°C and a pH of 3.5, add 0.2g / L L-chitosan was precipitated, filtered through diatomaceous earth, and vacuum-concentrated to obtain clarified hawthorn raw material juice (concentration is 100%, w / v).

[0041] 3. Adjust the pH: adjust the pH of the raw hawthorn juice to 6.2-6.4 to make it suitable for the growth of Lactobacillus thermophiles and Lactobacillus plantarum.

[0042] 4. Sterilization: Sterilize at 121°C for 20 minutes, cool down and set aside.

[0043] 5. Preparation of Lactobacillus acidophilus and Lactobacillus plantarum strains: Take the lyophilized Lactobacillus plan...

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PUM

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Abstract

The invention discloses a preparation method of decanting and liver-protecting hawthorn beverage for producing acetaldehyde dehydrogenase through co-fermentation of lactobacillus. The method comprises the following steps: by adopting hawthorn as a raw material, squeezing and carrying out biological enzymolysis and clarifying; carrying out lactobacillus complex fermentation through controlling the ratio and the fermentation temperature and time of lactobacillus acidophilus and lactobacillus plantarum to obtain the novel fermented decanting and liver-protecting hawthorn beverage which is abundant in nutrient and unique in flavor and taste. The original efficacy of the hawthorn is reserved, the content of live bacteria of lactic acid bacteria is greater than 106 per mL, the lactic acid content is greater than 0.5%, the content of the acetaldehyde dehydrogenase is greater than 2U/100mL, and the hawthorn beverage has decanting and liver-protecting effects and has a unique flavor. The beverage has the decanting, liver-protecting hawthorn and anti-intoxitation effects, is capable of effectively increasing the tolerance dose on ethyl alcohol when the beverage is drunk before drinking or while drinking, is capable of relieving or eliminating the drunkenness symptom when the beverage is drunk after drinking, and has good decanting and liver-protecting effects on alcoholism patients.

Description

technical field [0001] The invention relates to the field of food fermentation, and relates to a preparation method of a hawthorn drink for sobering up and protecting the liver. [0002] technical background [0003] Since ancient times, wine has been one of the indispensable drinks in human life. It runs through the five thousand years of Chinese culture and plays an important role in human production and life. With the development of the times, the wine culture is also constantly developing, from 3,000-year-old rice wine to various types of liquor now; from ancient thirst quenching to today's wine table culture, all reveal the long history of wine its unique position. Moderate drinking can eliminate fatigue and tension, dispel cold, relax tendons and activate blood circulation, promote metabolism, increase high-density lipoprotein cholesterol levels, reduce insulin resistance, etc. However, excessive drinking can cause great damage to human health, such as causing alcohol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23V2002/00A23V2400/113A23V2400/169A23V2200/30A23V2200/32A23V2200/334A23V2200/324A23V2250/511A23V2250/1628
Inventor 万茵付桂明罗成
Owner 江西博诚药业有限公司
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