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Lactic acid bacteria fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof

A technology of lactic acid bacteria fermentation, anti-alcohol and liver-protection, which is applied in the field of anti-alcohol and liver-protection drinks and its preparation, can solve the problems of destroying active ingredients, anti-alcohol effect and taste, etc., and achieve excellent flavor and taste, excellent anti-alcohol and The effect of protecting the liver

Pending Publication Date: 2022-08-02
SHAANXI YUZE COSMETICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current technology, Hovenia dulcis and other ingredients are made into wine or beverages. Although there is still a hangover effect, it is limited by the preparation process or additives, but its active ingredients are often destroyed, resulting in the inability to have both the hangover effect and the taste.

Method used

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  • Lactic acid bacteria fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof
  • Lactic acid bacteria fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof
  • Lactic acid bacteria fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides the preparation of a lactic acid bacteria-fermented drink for hangover and liver protection.

[0024] The origin of Pueraria lobata used in this example is Ankang City, Shaanxi Province; the origin of Citrus aurantium is Gansu; the yam is specifically Tie stick yam, and its origin is Wenxian, Jiaozuo, Henan.

[0025] Take 58.8g of Pueraria lobata, 31.4g of Citrus aurantium, and 9.8g of Chinese yam. Wash the kudzu root, aurantium seed and yam, mix and smash through a 400-mesh sieve, add 3 times the volume of water, and add 5 × 10 viable bacteria. 7 CFU / g Lactobacillus plantarum was fermented at 30°C for 28 days. Take the fermented product and filter, in terms of mass ratio, add 3% white sugar, 0.1% pectin and 0.1% anthocyanin, and after mixing, use pasteurization at a temperature of 85° C. and keep it for 30 minutes to obtain the hangover and liver protection drink .

Embodiment 2

[0027] This embodiment provides the preparation of a lactic acid bacteria-fermented drink for hangover and liver protection.

[0028] The sources of Pueraria lobata, Fructus Aurantii and Chinese yam used in this example are the same as those in Example 1.

[0029] Take 51.8g of Pueraria Root, 37g of Citrus aurantium, and 11.2g of Chinese yam. Wash the kudzu root, aurantium seed and yam, mix and pulverize them through a 400-mesh sieve, add 5 times the volume of water, and add 3×10 viable bacteria. 7 CFU / g Lactobacillus plantarum was fermented at 25°C for 21 days. Take the fermented product and filter, in terms of mass ratio, add 3% white sugar, 0.1% pectin and 0.1% anthocyanin, and after mixing, use pasteurization at a temperature of 75° C. and keep for 15 minutes to obtain the hangover-relieving and liver-protecting drink .

Embodiment 3

[0031] This embodiment provides the preparation of a lactic acid bacteria-fermented drink for hangover and liver protection.

[0032] The sources of Pueraria lobata, Fructus Aurantii and Chinese yam used in this example are the same as those in Example 1.

[0033] Take 71.4g of Pueraria Root, 21.4g of Citrus aurantium, and 7.2g of Chinese yam. Wash the kudzu root, aurantium seed and yam, mix and smash through a 400-mesh sieve, add 4 times the volume of water, and add 1×10 viable bacteria. 7 CFU / g Lactobacillus plantarum was fermented at 40°C for 14 days. Take the fermented product and filter, in terms of mass ratio, add 3% white sugar, 0.1% pectin and 0.1% anthocyanin, and after mixing, use pasteurization at a temperature of 75° C. and keep for 15 minutes to obtain the hangover-relieving and liver-protecting drink .

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Abstract

The invention belongs to the technical field of food, and relates to a beverage fermented by lactic acid bacteria and capable of dispelling effects of alcohol and protecting liver and a preparation method thereof, and the beverage comprises the following raw materials: lactic acid bacteria fermented radix puerariae, hovenia dulcis thunb and Chinese yam. By means of mixed fermentation of plant lactic acid bacteria, alcohol effect dispelling and liver protecting components contained in the radix puerariae, the hovenia dulcis thunb and the Chinese yam are fully integrated, all the components have a synergistic effect, the beverage with unique taste and flavor is obtained, and the beverage has the effects of dispelling the effects of alcohol and relieving damage of alcohol to the liver.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a lactic acid bacteria-fermented drink for hangover and liver protection and a preparation method thereof. Background technique [0002] Pueraria is a leguminous plant, and there are more than 30 species distributed in warm and tropical Asia. There are about 10 kinds in my country. The wild kudzu and the powder kudzu are the most widely distributed and have the highest yield. Pueraria root contains more than 20 kinds of isoflavones, puerarin, triterpenes, alkaloids and other active ingredients, which have various pharmacological effects. Pueraria and its active ingredients have been found to reduce myocardial oxygen consumption, increase coronary and cerebrovascular flow, significantly relieve angina pectoris, anti-arrhythmia, anti-oxidation, enhance the body's immunity, lower blood sugar and other functions. At home and abroad, Pueraria and its active ingredients have been developed...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60
CPCA23L2/382A23L2/52A23L2/60A23V2002/00A23V2400/169A23V2200/334A23V2200/32Y02A50/30
Inventor 刘剑刘语唯
Owner SHAANXI YUZE COSMETICS
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