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Yoghourt capable of dispelling effects of alcohol and protecting liver and preparation method of yoghourt

A technology for hangover-protecting liver and yogurt, which is applied in the field of hangover-protecting yogurt and its preparation, can solve the problems of low hangover effect of pure yogurt and no positive effect on hangover relief, etc., to improve the abundance of intestinal flora, The effect of improving the number of viable bacteria

Pending Publication Date: 2022-08-02
GUANGZHOU XILE FOOD ENTERPRISE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt also has an emetic effect, which speeds up the excretion of alcohol directly from the body without decomposition, but it has no positive effect on the release of hangovers. Currently, pure yogurt has a relatively low hangover effect

Method used

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  • Yoghourt capable of dispelling effects of alcohol and protecting liver and preparation method of yoghourt
  • Yoghourt capable of dispelling effects of alcohol and protecting liver and preparation method of yoghourt
  • Yoghourt capable of dispelling effects of alcohol and protecting liver and preparation method of yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of yogurt for hangover and liver protection, comprising the following steps:

[0031] 1) First, 1kg of raw milk was separated to obtain 42.7g of milk fat and 957.3g of skim milk and sterilized respectively; the milk fat was sterilized at 85°C for 30s, and the skimmed milk was sterilized at 70°C for 15s;

[0032] 2) extracting dihydromyricetin in Teng tea to obtain powdery dihydromyricetin;

[0033] 3) Inoculate 9g of compound fermented bacteria powder in 50g of skim milk and carry out passage 3 times at 26°C to obtain the activated bacterial liquid, add 900g of skim milk, then add 50g of the dihydromyricetin of step 2) and mix, Fermentation to obtain dihydromyricetin fermented milk;

[0034] 4) Mix 40g of milk fat with 12g of concentrated whey, heat at 55°C for 15min for hydration, homogenize at 75°C and a pressure of 20MPa, sterilize at 80°C for 8min, and inoculate after cooling to 45°C The flavored fermented bacteria were added with enzyme prepa...

Embodiment 2

[0039]The difference between Example 2 and Example 1 is that the extraction solvent of Example 2 is dichloromethane, and the macroporous adsorption resin is resin D101. Tengcha with the same quality as Example 1 can extract 252.81 g of powdered dihydromyricetin with a purity of 93.8%. The rest of the steps are the same as in Example 1.

Embodiment 3

[0041] The difference between Example 3 and Example 1 is that the extraction solvent of Example 3 is n-butanol, and the macroporous adsorption resin is resin AB-8. Tengcha with the same quality as Example 1 can extract 215.33 g of powdered dihydromyricetin with a purity of 90.8%. The rest of the steps are the same as in Example 1.

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Abstract

The preparation method comprises the following steps: firstly, separating raw milk to obtain milk fat and skimmed milk, and respectively sterilizing the milk fat and the skimmed milk; the method comprises the following steps: extracting dihydromyricetin from the Tangeri tea to obtain powdery dihydromyricetin; inoculating the composite zymophyte powder into skim milk for passage to obtain activated bacterial liquid, adding dihydromyricetin powder, mixing, and fermenting to obtain dihydromyricetin fermented milk; mixing the milk fat and the concentrated whey, hydrating, homogenizing, sterilizing, cooling, inoculating flavor zymophyte, adding an enzyme preparation, and fermenting to obtain the flavor milk fat, so as to improve the flavor and taste of the yoghourt; and finally, sterilizing the dihydromyricetin fermented milk and the flavored milk fat, mixing, refrigerating and ripening to obtain the alcoholism-relieving and liver-protecting yoghourt. The yoghurt has good effects of nourishing and protecting the liver, expelling toxins, purging the intestines and dispelling the effects of alcohol, and is rich in flavor.

Description

technical field [0001] The invention relates to the technical field of yogurt beverages, in particular to a hangover-protecting liver-protecting yogurt and a preparation method thereof. Background technique [0002] China is a country with a long history of wine culture. Wine has become a commonly used drink in people's daily life. However, while drinking brings joy to people, it also brings certain harm to people's health and social stability. After people drink excessively, the accumulated ethanol will be metabolized in the body to produce many harmful substances and the deposition of a large number of free radicals, which will cause different degrees of damage to the human body, especially it will easily lead to liver lesions. [0003] From the perspective of preparing beverages, the preparation of good hangover beverages has become a popular trend in today's society, because hangover beverages can reduce the direct intake of hangover drugs and reduce the damage caused by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13A23V2400/137A23V2400/179A23V2400/125A23V2400/113A23V2400/249
Inventor 黄德胜
Owner GUANGZHOU XILE FOOD ENTERPRISE CO LTD