Polyphenol-rich sobering fruit vinegar tablet and preparation method and use thereof

A technology of fruit vinegar tablets and sobering up, which is applied to the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., which can solve the problems of low utilization rate of raw materials, difficult storage and portability, poor taste and flavor, etc., and improve the use of cost, gastrointestinal motility enhancement, flavor and nutrient content enhancement

Active Publication Date: 2020-01-10
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the anti-alcohol vinegar products on the market are mostly in the form of beverages and oral liquids, and most of them use vinegar to extract the active ingredients of anti-alcohol Chinese medicines, which have problems such as low raw material utilization, difficult storage and portability, and poor taste and flavor.

Method used

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  • Polyphenol-rich sobering fruit vinegar tablet and preparation method and use thereof
  • Polyphenol-rich sobering fruit vinegar tablet and preparation method and use thereof
  • Polyphenol-rich sobering fruit vinegar tablet and preparation method and use thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Embodiment 1: the preparation of hangover fruit vinegar tablet

[0045] A hangover fruit vinegar tablet rich in polyphenols, prepared according to the following method:

[0046] (1) Preparation of raw materials: squeeze 80 parts of grapes, 40 parts of apples, and 40 parts of pomelo, and use the juice for later use; the pomace is dried at 55°C for 12 hours, crushed, and passed through a 100-mesh sieve for later use; 10 parts of kudzu root, 10 parts of kudzu flower, 15 parts of Hovenia dulcis, 8 parts of schisandra, 8 parts of white cardamom, and 8 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;

[0047] (2) Cooking and liquefaction: Take 60% of the total pomace in the step (1) and mix it with medicinal residues, mix it with water at a mass-volume ratio of 1:4 (m / v), then increase the temperature to 90°C and add 0.02 % high temperature-resistant amylase, keep warm for 10 minutes, continue to cool to 50°C, add 0.01% cellulase ...

Embodiment 2

[0057] Embodiment 2: the preparation of hangover fruit vinegar tablet

[0058] (1) Preparation of raw materials: squeeze 60 parts of grapes, 80 parts of apples, and 40 parts of pomelo, and use the juice for later use; the pomace is dried at 45°C for 18 hours, crushed, and passed through a 100-mesh sieve for later use; 15 parts of kudzu root, 15 parts of kudzu flower, 15 parts of Hovenia dulcis, 5 parts of schisandra, 5 parts of white cardamom, and 5 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;

[0059] (2) Cooking and liquefaction: Take 60% of the total amount of pomace in the step (1) and mix it with Chinese medicine powder, mix it with water according to the mass volume ratio of 1:6 (m / v), then increase the temperature to 85°C and add 0.02% High temperature-resistant amylase, keep warm for 15 minutes, continue cooling to 55°C, add 0.02% cellulase and 0.05% pectinase, and react for 20 minutes;

[0060] (3) Alcoholic fermentati...

Embodiment 3

[0071] Embodiment 3: the preparation of hangover fruit vinegar tablet

[0072] (1) Preparation of raw materials: 40 parts of grapes, 40 parts of apples, 40 parts of pomelo, juiced, and the juice is for use; the pomace is dried at 50°C for 15 hours, crushed, and passed through a 100-mesh sieve for use; 20 parts of kudzu root, 20 parts of kudzu flower, 20 parts of Hovenia dulcis, 6 parts of schisandra, 6 parts of white cardamom, and 5 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;

[0073] (2) Cooking and liquefaction: Take 75% of the total pomace in the step (1) and mix it with Chinese medicine powder, mix it with water according to the mass volume ratio of 1:5 (m / v), then increase the temperature to 80°C and add 0.03% High-temperature-resistant amylase, keep warm for 20 minutes, continue cooling to 60°C, add 0.03% cellulase and 0.02% pectinase, and react for 30 minutes;

[0074] (3) Alcoholic fermentation: After cooking and lique...

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Abstract

The invention discloses a polyphenol-rich sobering fruit vinegar tablet and a preparation method and use thereof, and belongs to the technical field of vinegar and preparation thereof. The sobering fruit vinegar tablet is prepared from grapes, apples, grapefruit, radix puerariae, flos puerariae, semen hoveniae, fructus schizandrae, elettaria cardamomum, lycium barbarum and the like, and the fruitvinegar tablet is prepared through raw material preparation, steaming liquefaction, alcohol fermentation, acetic acid fermentation, blending of fresh juice and honey, concentrating and tabletting. Theprepared sobering fruit vinegar tablet is sour sweet and delicious, mellow, fruity, and rich in polyphenol flavonoids, and the tablet is convenient to carry, has the effects of alcoholism relieving,anti-oxidation and the like, and is suitable for sobering and daily eating.

Description

technical field [0001] The invention belongs to the technical field of vinegar and its preparation, and in particular relates to polyphenol-rich hangover fruit vinegar tablets and its preparation method and application. Background technique [0002] Acute alcoholism refers to the excitement of the central nervous system after a person drinks a lot of alcohol in a short period of time and then enters a state of inhibition, which can cause nausea, vomiting, memory loss, inattention, emotional instability and even respiratory paralysis leading to death. At present, there are three main ways to study the metabolism of ethanol in the body: (1) alcohol is oxidized into acetaldehyde under the action of alcohol dehydrogenase, and then oxidized into acetic acid by acetaldehyde dehydrogenase; (2) alcohol is directly oxidized in the microsomal alcohol oxidase system Convert ethanol into acetic acid; (3) ethanol is catalyzed by catalase to produce acetic acid, and acetic acid finally ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/9064A61P25/32C12R1/865C12R1/02C12R1/225C12R1/23A61K35/644
CPCC12J1/04A61K36/488A61K36/72A61K36/79A61K36/57A61K36/9064A61K36/815A61K35/644A61P25/32A61K2300/00
Inventor 王敏宋佳张娇娇张小雨郑宇申雁冰
Owner TIANJIN UNIV OF SCI & TECH
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