Hangover alleviating and liver protecting functional fermented beverage and preparation method thereof

A technology for fermented beverages, anti-alcoholic and liver-protecting, applied to the functions of food ingredients, bacteria and small cocci used in food preparation, etc., which can solve the problems of single preparation method and complex raw materials

Active Publication Date: 2020-07-14
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The foods disclosed in the above-mentioned existing patent technologies for alcoholic liver damage and anti-alcoholic liver protection are mostly health food prepared from traditional Chinese medicines that are considered to have curative effects on liver da...

Method used

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  • Hangover alleviating and liver protecting functional fermented beverage and preparation method thereof
  • Hangover alleviating and liver protecting functional fermented beverage and preparation method thereof
  • Hangover alleviating and liver protecting functional fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1 Preparation of hangover-protecting liver-protecting functional fermented beverage

[0045] (1) After the jujube is cleaned and depitted, it is processed with a broken wall machine after soaking;

[0046] (2) Sterilize the jujube pulp at 80°C for 30 minutes in a sterilizing pot.

[0047] (3) Prepare the activated medium as MRS medium; the sterilization condition is 121°C, 20min;

[0048] (4) Preparation of fermentation medium: add 6g of red dates and 10g of kudzu root powder in every 100ml of water;

[0049] (5) Strain activation: Glycerol tubes of Lactobacillus plantarum TK9 single bacteria were respectively inoculated in the activation medium at 1% for activation, the pH was 7.2-7.4, and the activation temperature was 37°C; The inoculation amount of / v) was transferred to the activation medium for secondary activation. After 24 hours of activation, the secondary seed liquid was obtained, and then the inoculation amount of 1% (v / v) was transferred to the act...

Embodiment 2

[0052] Example 2 Preparation of hangover-protecting liver-protecting functional fermented beverage

[0053] (1) After the jujube is cleaned and depitted, it is processed with a broken wall machine after soaking;

[0054] (2) Sterilize the jujube pulp at 80°C for 30 minutes in a sterilizing pot.

[0055] (3) Prepare the activated medium as MRS medium; the sterilization condition is 121°C, 20min;

[0056] (4) Preparation of fermentation medium: add 6g of red dates and 10g of kudzu root powder in every 100ml of water;

[0057] (5) Strain activation: Glycerol tubes of Pediococcus lactis TK530 single bacteria were inoculated in the activation medium at 1% for activation, the pH was 7.2-7.4, and the activation temperature was 37°C; The inoculation amount of / v) was transferred to the activation medium for secondary activation. After 24 hours of activation, the secondary seed liquid was obtained, and then the inoculation amount of 1% (v / v) was transferred to the activation medium f...

Embodiment 3

[0060] Example 3 Preparation of functional fermented beverage for anti-alcoholic and liver-protecting

[0061] (1) After the jujube is cleaned and depitted, it is processed with a broken wall machine after soaking;

[0062] (2) Sterilize the jujube pulp at 80°C for 30 minutes in a sterilizing pot.

[0063] (3) Prepare the activated medium as MRS medium; the sterilization condition is 121°C, 20min;

[0064] (4) Preparation of fermentation medium: jujube and pueraria powder are mixed according to a mass ratio of 10:11, and the mass volume ratio of the jujube and pueraria powder total amount to water is 1:4;

[0065](5) Strain activation: the glycerol tubes of Lactobacillus plantarum TK9 single bacteria were inoculated in the activation medium at 1% for activation, the pH was 7.3, and the activation temperature was 37°C; ) was transferred to the activation medium for secondary activation. After 24 hours of activation, the secondary seed liquid was obtained, and then the inocula...

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Abstract

The invention discloses a hangover alleviating and liver protecting functional fermented beverage and a preparation method thereof, and belongs to the field of microbial fermentation application. Thefermented beverage consists of the following raw materials: 5-10g of red dates, 10-15g of kudzuvine root powder and the balance of water, wherein probiotics used for fermentation of the hangover alleviating and liver protecting functional fermented beverage are one of lactobacillus plantarum or pediococcus acidilactici. According to the invention, polysaccharides, vitamins, cellulose, phenolic substances, flavonoid substances and the like in red dates and kudzuvine roots exert a maximum effect through probiotic fermentation; the fermented beverage not only preserves the nutritional value of natural plants, but also has the nutritional and health-care effects of probiotic fermentation products; and the fermented beverage is unique in taste and obvious in effect and has a good market prospect.

Description

technical field [0001] The invention belongs to the field of microbial fermentation application, and in particular relates to a functional fermented drink for anti-alcoholism and liver protection and a preparation method thereof. Background technique [0002] With the improvement of the pace of living standards, more and more people are affected by life, stress, work, socializing and other aspects, and the number of drinking people is on the rise. In my country, the number of drinking people has been on the rise in recent years. At present, the drinking rates of men and women in my country are 84.1% and 29.3%, respectively, of which 16.1% of men and 2.5% of women drink alcohol on a daily basis. Alcoholic beverage consumption in China is growing faster than anywhere else in the world, and alcohol-related injuries are further exacerbated by the steady increase in production of alcoholic beverages as the economy develops. Relevant studies have shown that jujube is sweet, neutr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/56A23L2/62A23L33/00
CPCA23L2/382A23L2/62A23L2/56A23L33/00A23V2002/00A23V2400/413A23V2400/169A23V2200/334A23V2200/324A23V2200/02A23V2200/30
Inventor 王海宽陆冉冉路福平方海田
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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