Preparation method for obtaining ferment capable of neutralizing effect of alcoholic drinks through fermenting radix puerariae juice

A technology of wine enzyme and kudzu root, applied in the field of preparation of alcohol sobering enzyme, can solve the problems of cumbersome processing and preparation methods, inflexible operation, waste of resources, etc., and achieve the effects of improving the body's immunity, flexible operation, and reducing waste of resources

Inactive Publication Date: 2018-04-20
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are a variety of health foods for hangover and liver protection, most of which are processed by adding various enzymes that decompose ethanol, food materials, and fermented dairy products. The most commonly used hangover enzyme is acetaldehyde dehydrogenase, but now The processing and preparation method of the health food for anti-alcohol and liver protection is cumbersome, the operation is inflexible, time-consuming and laborious, and causes a certain degree of waste of resources in the process of production and processing of the health food for anti-alcohol and liver protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material pretreatment: Pueraria puerariae is pulverized to below 20 orders;

[0031] (2) Gelatinization and liquefaction of kudzu root: add 5 times of water according to the dry mass of kudzu root, then add 0.1% quality high-temperature-resistant α-amylase of kudzu root aqueous solution, cook and gelatinize and liquefy at 100°C for 40min, filter through a 100-mesh filter cloth, collect the filtrate, Get Pueraria Juice A;

[0032] (3) Sterilization of kudzu root juice: adjust the pH of the kudzu root juice A obtained in step (2) to 6.2-6.4, sterilize at 115°C for 30 minutes, and cool to obtain the kudzu root juice finished product, which is ready for use;

[0033] (4) Take the lyophilized Lactobacillus plantarum FCJX 102 bacterium powder, inoculate it into a 12% skimmed milk powder medium sterilized at 115°C for 30min and cooled to room temperature with an inoculation amount of 1% (w / v) of the medium , after culturing for 24 hours under constant temperature and ...

Embodiment 2

[0037] (1) Raw material pretreatment: Pueraria puerariae is pulverized to below 20 orders;

[0038] (2) Gelatinization and liquefaction of kudzu root: add 10 times of water according to the dry mass of kudzu root, then add 0.1% quality high-temperature resistant α-amylase of kudzu root aqueous solution, cook at 100°C for gelatinization and liquefaction for 50min, filter through a 100-mesh filter cloth, collect the filtrate, Get Pueraria Juice A;

[0039] (3) Sterilization of kudzu root juice: adjust the pH of the kudzu root juice A obtained in step (2) to 6.2-6.4, sterilize at 115°C for 30 minutes, and cool to obtain the finished kudzu root juice for use;

[0040] (4) Get the Lactobacillus plantarum FCJX 102 bacterium powder after freeze-drying, inoculate in the 12% skimmed milk powder culture medium that is sterilized at 115 ℃ for 30min and cooled to room temperature with the inoculum amount of culture medium 1% (w / v), After culturing for 24 hours under constant temperature ...

Embodiment 3

[0044] (1) Raw material pretreatment: Pueraria puerariae is pulverized to below 20 orders;

[0045] (2) Gelatinization and liquefaction of kudzu root: add 10 times of water according to the dry mass of kudzu root, then add 0.1% quality high temperature-resistant α-amylase of kudzu root aqueous solution, cook at 100°C for gelatinization and liquefaction for 60min, filter through a 100-mesh filter cloth, collect the filtrate, Get Pueraria Juice A;

[0046] (3) Sterilization of kudzu root juice: adjust the pH of the kudzu root juice A obtained in step (2) to 6.2-6.4, sterilize it at 115°C for 30 minutes, and obtain the finished kudzu root juice for use after cooling;

[0047] (4) Get the Lactobacillus plantarum FCJX 102 bacterium powder after freeze-drying, inoculate in the 12% skimmed milk powder culture medium that is sterilized at 115 ℃ for 30min and cooled to room temperature with the inoculum amount of culture medium 1% (w / v), After culturing for 24 hours under constant tem...

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Abstract

The invention relates to the field of health care of foods, in particular to a preparation method for obtaining ferment capable of neutralizing the effect of alcoholic drinks through fermenting radixpuerariae juice. The preparation method comprises the following steps of by using radix puerariae as a raw material, adding amylase, performing steaming, gelatinization and liquefaction, controlling the inoculum concentration of lactobacillus plantarum FCJX 102 (lactobacillus plantarum FCJX 102), and at different fermentation temperatures and time, obtaining the ferment capable of neutralizing theeffect of alcoholic drinks, which is unique in flavor. The preparation method disclosed by the invention has the advantages that the ferment is rich in nutrient components and unique in flavor, and the defects that Chinese herbal medicines are bitter in mouth feel and pungent in smell originally are overcome; the normal floras of gastrointestinal tracts are regulated to a certain extent, microecological balance is maintained, the functions of the gastrointestinal tracts are improved, and the immunity of organisms is improved; the content of aldehyde dehydrogenase is high, and the ferment hasgood effects of neutralizing the effect of alcoholic drinks and protecting the liver; and the steps are simple, the operation is flexible, time and labor are saved, the quality guarantee period time is long, resource waste in processing and producing of enterprises is reduced to a great extent, and the market competitiveness of the enterprises is strengthened.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a method for preparing alcohol sobering enzyme obtained by fermenting kudzu root juice. Background technique [0002] 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 alcoholis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/32A23V2200/324A23V2200/334
Inventor 付桂明万茵罗成
Owner NANCHANG UNIV
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