Plant fermented beverage with effects of dispelling effects of alcohol and protecting liver and preparation method of plant fermented beverage

Abstract

The invention relates to a plant fermented beverage with effects of dispelling effects of alcohol and protecting liver and a preparation method thereof. The beverage is prepared from various pure plant extracts such as water, poria cocos, raisin tree seed, coix seed, cynanchum auriculatum, phaseolus calcaratus, radix puerariae, citron, Chinese olive, roxburgh rose, green tea, rhizoma phragmitis, corn stigma, pear, white hyacinth bean flower, perilla frutescens, honeysuckle, honey and lactobacillus johnsonii as raw materials through careful proportioning and a unique fermentation process. The beverage aims at solving the problems of drunkenness, hangover and damage to the liver, gastrointestinal tract and nervous system caused by excessive drinking, has multiple effects of dispelling the effects of alcohol, nourishing and protecting the liver, strengthening the spleen and stomach and the like, is safe and free of side effects, and is suitable for being eaten for a long time. The preparation method comprises the steps of raw material mixing, soaking, decoction extraction, fermentation, blending, filling sterilization, storage and the like, and experiments prove that the plant fermented beverage has remarkable effects in the aspects of dispelling the effects of alcohol and protecting the liver, can remarkably relieve discomfort after drinking, and improves the drinking experience and health level of consumers.

Description

Technical Field

[0001] The invention relates to a plant beverage and a preparation method thereof, in particular to a plant fermented beverage with alcohol sobering and liver protecting effects and a preparation method thereof. Background Art

[0002] As an indispensable drink in social and entertainment activities, especially in Chinese culture, liquor, as a traditional alcoholic beverage, carries rich historical and cultural significance. However, liquor usually contains a high alcohol concentration, and excessive drinking can lead to drunkenness, which has a serious impact on human health. During the alcohol metabolism process, the liver is under great pressure, and long-term excessive drinking may lead to serious diseases such as liver damage and cirrhosis. In addition, drunkenness can also cause temporary or permanent damage to the gastrointestinal tract and nervous system, and may cause hangovers, headaches and other discomfort symptoms the next day.

[0003] Although there are many hangover products on the market, many of them have obvious side effects and the effects are mixed. Some products may contain irritating ingredients, which may cause discomfort after use. And many so-called hangover products can only temporarily relieve the symptoms of drunkenness, but cannot really protect and nourish the liver. Therefore, there is a very high market demand for the development of a safe, effective, and side-free hangover product that can not only relieve the symptoms of drunkenness, but also protect liver health for a long time. Summary of the invention

[0004] The purpose of the present invention is to provide a plant fermented beverage with the effects of sobering up and protecting the liver and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology that the sobering up products on the current market generally have obvious side effects, inconsistent effects, and cannot fully protect the health of the liver. The purpose of the present invention is to provide a plant fermented beverage that is purely extracted from plants, safe and effective, and has no side effects. It is intended to solve the physical discomfort caused by excessive drinking, especially drunkenness, hangovers, and the resulting liver, gastrointestinal tract and nervous system damage. By carefully proportioning a variety of natural plant ingredients with the effects of sobering up, nourishing the liver, protecting the liver, strengthening the spleen and stomach, and combining a unique fermentation process, the present invention aims to provide a high-quality sobering up product that can fully protect the health of drinkers, enhance the drinking experience, and meet market demand.

[0005] To achieve the above object, the present invention provides a plant fermented beverage with the effects of sobering up and protecting the liver, wherein the plant raw materials include, by weight percentage:

[0006] Water 70%, Poria 5%, Citrus aurantium 3%, Coix seed 2%, Auricularia auricula 1%, Adzuki bean 2%, Pueraria root 3%, Citron 1%, Green fruit 1%, Rosa roxburghii 1%, Green tea 2%, Phragmites australis 1%, Corn silk 1%, Pear 2%, White lentil flower 0.5%, Perilla 0.5%, Honeysuckle 1%, Honey 3%, and Lactobacillus johnsonii 0.1%-1%. These ingredients are carefully proportioned and can work together to achieve the effects of sobering up, nourishing the liver, protecting the liver, strengthening the spleen and stomach, and preventing hangovers.

[0007] The preparation method of a plant fermented beverage having the effects of sobering up and protecting the liver of the present invention comprises the following steps:

[0008] S1. Mix the plant materials of Poria cocos, Citrus aurantium, Coix seed, Auricularia auricula, Adzuki bean, Pueraria root, Citron, Green fruit, Rosa roxburghii, Green tea, Phragmites australis, Corn silk, Pear, White lentil flower, Perilla frutescens and Honeysuckle;

[0009] S2. The mixed plant material is mixed with water in a ratio of 1:3 and soaked;

[0010] S3. The soaked plant material is boiled to extract the active ingredients of the plant;

[0011] S4. adding the extracted plant active ingredients to Lactobacillus johnsonii for fermentation;

[0012] S5. After the fermentation is completed, add honey for mixing;

[0013] S6. Filling, sealing and sterilization of prepared beverages;

[0014] S7. Store the sterilized beverage in a dry place.

[0015] As a further improvement of the technical solution, the adzuki beans and white hyacinth bean flowers in the plant raw materials are first dried and then crushed to increase the dissolution rate of the effective ingredients.

[0016] As a further improvement of the technical solution, S2 is soaked in 40°C warm water for 2-4 hours to ensure sufficient water absorption and expansion while avoiding nutrient loss.

[0017] As a further improvement of the present technical solution, the plant raw materials in S3 are decocted in stages.

[0018] As a further improvement of the technical solution, the plant raw material is decocted in stages as follows:

[0019] S31: The plant raw materials are divided into the following groups according to the solubility of their main components and the decoction requirements:

[0020] Easily soluble group: Poria cocos, Coix seeds, green tea, adzuki beans, reed roots and corn silk;

[0021] Zhongrong group: Pueraria root, citron, pear, white lentil flower, green fruit and roxburghii;

[0022] Special group: Citrus aurantium, Rhizoma Auriculariae, Flos Lonicerae and Perilla;

[0023] S32: boiling the grouped plant materials in stages:

[0024] The first stage: decoction of the easily soluble group: mix the raw materials of the easily soluble group, add 8-10 times of water as much as the raw materials, and decoct at 60-80℃ for 30 minutes to 1 hour. Extract the polysaccharides, amino acids and other components that are easily soluble in water, and then filter and collect the decoction.

[0025] Second stage: decoction of medium-soluble group: Mix the raw materials of medium-soluble group, add the residue after decoction in the first stage, add new water or continue to use the original solvent, and decoct at 80-95℃ for 1-2 hours. Extract the medium-soluble components such as flavonoids and vitamins, then filter and collect the decoction, and combine it with the decoction in the first stage.

[0026] The third stage: special group treatment: After decocting Zhiqizi, Erye Niupixiao, Lonicera japonica and Perilla frutescens by steam distillation, the volatile oil was immediately sealed and collected, and the volatile oil was combined with the decoctions from the first two stages.

[0027] Compared with the prior art, the plant fermented beverage of the present invention has the following beneficial effects:

[0028] 1. Pure plant extract, medicine and food, no side effects, safe and reliable, suitable for long-term consumption;

[0029] 2. It has multiple functions of sobering up, nourishing the liver, protecting the liver, strengthening the spleen and stomach, and preventing hangovers, which can fully protect the health of drinkers;

[0030] 3. The unique fermentation process improves the absorption rate of plant active ingredients and enhances the effects of sobering up and health care;

[0031] 4. Excellent taste, easy to drink, improving consumer experience;

[0032] 5. The preparation method is simple, easy to scale up production, and meets market demand. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic diagram of the steps of the method of the present invention. DETAILED DESCRIPTION

[0034] A plant fermented beverage with the effects of sobering up and protecting the liver, the plant raw materials of which include: water, Poria cocos, Citrus aurantium, Semen Coicis, Rhizoma Auriculariae, Adzuki Bean, Radix Puerariae, Citron, Green Fruit, Rosa Roxb, Green Tea, Phragmites australis, Corn Silk, Pear, White Lablab Flowers, Perilla, Honeysuckle, Honey and Lactobacillus johnsonii. These ingredients are carefully selected and proportioned to play a synergistic role and achieve specific health effects.

[0035] See also Figure 1 A method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver comprises the following steps:

[0036] S1: Mix the plant raw materials: Poria, Citrus aurantium, Semen Coix, Rhizoma Auriculariae, Adzuki Bean, Radix Puerariae, Citron, Green Fruit, Rosa Rosa Roxb, Green Tea, Phragmites australis, Corn Silk, Pear, White Hyacinthus Bean Flower, Perilla Fructus and Flos Lonicerae according to weight percentage;

[0037] S2: mixing the mixed plant material with water in a ratio of 1:3 and soaking the mixture;

[0038] S3: decocting the soaked plant raw materials to extract the plant active ingredients;

[0039] S4: adding the extracted plant active ingredients to Lactobacillus johnsonii for fermentation;

[0040] S5: After the fermentation is completed, add honey for mixing;

[0041] S6: Filling, sealing and sterilizing the prepared beverage;

[0042] S7: The sterilized beverage is stored in a dry place.

[0043] The specific steps are as follows:

[0044] Step 1: Raw material preparation

[0045] Purchase fresh plant materials such as Poria cocos, Citrus aurantium, Coix seed, Coix lacryma-jobi, Adzuki bean, Pueraria root, Citron, Green fruit, Rosa roxburghii, Green tea, Phragmites australis, Corn silk, Pear, White lentil flower, Perilla frutescens, Honeysuckle, as well as honey and Lactobacillus johnsonii from qualified suppliers.

[0046] Pretreatment: All plant materials are cleaned to remove surface dirt, impurities and pesticide residues.

[0047] The cleaned plant material is dried, usually by hot air drying or vacuum drying, to remove excess moisture and prevent mold.

[0048] The dried plant material is crushed or ground so that the active ingredients in the subsequent extraction step can be extracted more easily.

[0049] Step 2: Extraction and concentration

[0050] According to the characteristics of different plant raw materials, choose the appropriate extraction method. For raw materials containing more water-soluble components such as Poria cocos and Citrus aurantium, water extraction can be used; for raw materials containing more fat-soluble components, such as citron and green fruit, alcohol extraction can be used; it can also be decocted in stages according to the solubility of the main components of different plant raw materials and the decoction requirements, among which:

[0051] The easily soluble group refers to those medicinal materials and food materials that are easily soluble in water. These medicinal materials and food materials usually contain rich soluble components, such as polysaccharides, amino acids, vitamins, etc. These components can be quickly dissolved in water, making it easier for the human body to absorb and utilize them. They include: Poria cocos, Coix seeds, green tea, red beans, reed roots, and corn silk. These medicinal materials and food materials have high solubility in water;

[0052] The medium-soluble group refers to those medicinal materials and food materials with moderate solubility in water. The solubility of these medicinal materials and food materials is moderate, neither too fast nor too slow, which is conducive to the slow absorption of active ingredients by the human body. They include: Pueraria root, citron, pear, white lentil flower, green fruit and roxburghii, etc. These medicinal materials and food materials have moderate solubility in water;

[0053] The special group refers to those medicinal materials and food materials that have low solubility in water or have special medicinal effects. These medicinal materials and food materials usually contain some effective ingredients that are not easily soluble in water, including: Citrus aurantium, Auricularia auricula, Honeysuckle and Perilla. These medicinal materials and food materials have low solubility in water, but have unique medicinal value and taste.

[0054] The crushed plant material is added to the extraction solvent in a certain proportion and then soaked, stirred or heated for extraction. The extraction temperature, time and solvent dosage must be determined based on experimental data to ensure sufficient extraction of the active ingredients.

[0055] Among them, the extracted plant active ingredients mainly include but are not limited to:

[0056] Poria: Mainly contains β-Poria polysaccharide, accounting for about 93% of the dry weight, and also contains pachymic acid, protein, fat, lecithin, choline, histidine, ergosterol, etc.

[0057] Efficacy: It has diuretic and sedative effects, helping to reduce the burden of alcohol on the body.

[0058] Citrus aurantium seeds: contain loline, aurantium glycosides, glucose and potassium malate, etc.;

[0059] Efficacy: It has a significant diuretic effect and helps to excrete alcohol; at the same time, its saponin components also have a blood pressure lowering effect.

[0060] Coix seeds: Every 100 grams of coix seeds contains 18.7 grams of protein, 5.4 grams of fat, 65 grams of carbohydrates, as well as rich calcium, phosphorus, iron, vitamin B1, vitamin B2 and vitamin C;

[0061] Efficacy: It has the effects of strengthening the spleen, promoting dampness removal, detoxification, etc., and helps improve liver function.

[0062] Ear-leaf Niupixiao: The root contains high levels of phospholipids and C21 steroidal ester glycosides, as well as benzophenone from Cynanchum multiflorum, all the amino acids required by the human body (especially glutamic acid, aspartic acid and arginine), rich vitamins (especially B vitamins) and inorganic elements such as phosphorus, potassium, copper, zirconium and selenium.

[0063] Efficacy: It has multiple functions such as regulating immune function, anti-tumor, lowering blood lipids, etc., and is beneficial to liver health.

[0064] Adzuki beans: contain adzuki glycoside, protein, starch, various minerals (such as potassium, magnesium, iron) and cellulose, as well as vitamin B1, vitamin B2, etc.

[0065] Efficacy: It has antibacterial, anti-inflammatory and antioxidant effects, and provides the nutrients and energy needed by the human body.

[0066] Pueraria root: The main component is starch, and it is also rich in soybean glycosides, puerarin, protein, amino acids, copper, iron and other nutrients;

[0067] Efficacy: It has the effects of relieving muscles and reducing fever, promoting body fluid and quenching thirst, as well as raising yang and stopping diarrhea, and has a protective effect on the liver.

[0068] Citron, green fruit, and sea buckthorn: These fruits are rich in vitamin C and other antioxidants;

[0069] Benefits: Helps to remove free radicals in the body and protect the liver from oxidative damage.

[0070] Green tea: contains antioxidants such as tea polyphenols;

[0071] Efficacy: It has multiple effects such as antioxidant, anti-inflammatory, and lipid-lowering, and is beneficial to liver health.

[0072] Reed root and corn silk: contain a variety of minerals, vitamins and bioactive substances;

[0073] Efficacy: It has diuretic and detoxifying effects, helps in the excretion of alcohol and the detoxification function of the liver.

[0074] Pear: rich in water, dietary fiber, vitamins and minerals;

[0075] Efficacy: It has the effects of moistening the lungs, promoting the production of body fluids, and clearing away heat, and helps to relieve the irritation of alcohol to the body.

[0076] White hyacinth flower, perilla, honeysuckle: these plants contain a variety of bioactive substances and nutrients;

[0077] Efficacy: It has the effects of clearing heat and detoxifying, antibacterial and anti-inflammatory, and is beneficial to liver health.

[0078] The extract was filtered to remove insoluble matter.

[0079] The solvent in the extract is removed by vacuum concentration or reduced pressure concentration to obtain a high-concentration plant extract.

[0080] Step 3: Blending and fermentation

[0081] According to the formula ratio, various plant extracts, honey, Lactobacillus johnsonii and other raw materials are mixed and formulated. Pay attention to controlling the ratio of each ingredient to ensure the taste and efficacy of the product.

[0082] An appropriate amount of water or other solvent can be added as needed to adjust the total volume and concentration of the beverage.

[0083] Pour the prepared beverage into a fermentation tank and add an appropriate amount of activated Lactobacillus johnsonii starter culture.

[0084] The temperature and humidity conditions in the fermenter were controlled between 30-35°C and 70-80% RH to promote the growth and metabolic activities of probiotics.

[0085] The fermentation time is generally 24-48 hours. During the fermentation process, the pH value, number of live bacteria and other indicators of the beverage need to be tested regularly to ensure the fermentation effect.

[0086] Step 4: Homogenization and sterilization

[0087] The fermented beverage is homogenized by a homogenizer to break down the fat globules, protein particles and other macromolecular substances in the beverage so that they are evenly distributed in the beverage.

[0088] Homogenization can improve the taste and stability of beverages.

[0089] The homogenized beverage is sterilized by high temperature instant sterilization (UHT) or pasteurization. After sterilization, it needs to be quickly cooled to below room temperature to prevent the nutrients in the beverage from being destroyed.

[0090] Step 5: Filling and packaging

[0091] The sterilized and cooled beverage is filled into a pre-prepared packaging container through a filling line. The packaging container can be a glass bottle, PET bottle or aluminum can, etc.

[0092] During the filling process, the filling speed and liquid level height need to be controlled to ensure the net content and appearance quality of each bottle of beverage.

[0093] The bottled beverage is sealed to prevent external contamination and oxygen from entering.

[0094] Mark the necessary information such as product name, specifications, production date, shelf life, ingredient list, nutritional composition table, manufacturer information, etc. on the packaging.

[0095] Experiments have shown that the plant fermented beverage of the present invention has a significant effect in sobering up and protecting the liver. It can reduce discomfort on the day of drinking, and the proportion of no hangover and headache the next day is as high as about 95%. For some people with poor physical fitness, the effect may be slightly different, but the overall reputation is good, the repurchase rate is high, and the product effect has been widely recognized by consumers.

[0096] In order to support the effect of the plant fermented beverage of the present invention in sobering up and protecting the liver, the following is the experimental data and results of the plant fermented beverage with the effect of sobering up and protecting the liver provided by the present invention:

[0097] Experiment 1: Evaluation of hangover sobering effect

[0098] Experimental design:

[0099] One hundred healthy adult volunteers were selected and randomly divided into two groups, 50 in each group;

[0100] The experimental group drank 200 ml of the plant fermented beverage of the present invention (hereinafter referred to as "the hangover-relieving beverage"), and the control group drank the same amount of ordinary drinking water;

[0101] The two groups of volunteers drank the same amount of liquor (500ml, 50% alcohol) under the same conditions;

[0102] The drunkenness degree scores were recorded 1 hour, 2 hours, 4 hours after drinking and the next morning. The drunkenness degree was scored using the visual analogue scale, with 0 points for complete sobriety and 10 points for extreme drunkenness.

[0103] Experimental results:

[0104]

[0105] Conclusion: The experimental results show that the average drunkenness score of the experimental group at each time point was significantly lower than that of the control group. Specifically, from 1 hour after drinking to the next morning, the drunkenness score of the experimental group continued to decrease and was always lower than that of the control group. This finding strongly proves that the hangover sobering beverage of the present invention has a significant hangover sobering effect, can effectively relieve the drunken state caused by alcohol, and improve the individual's sobriety and comfort.

[0106] Experiment 2: Evaluation of liver protection effect

[0107] Experimental design:

[0108] One hundred patients with mild to moderate alcoholic liver injury were selected and randomly divided into two groups, 50 in each group;

[0109] The experimental group drank 200 ml of alcohol-detoxifying beverage every day for 30 days on the basis of conventional treatment; the control group only received conventional treatment;

[0110] Before and after the experiment, the liver function indicators of the two groups of patients were tested: alanine aminotransferase ALT, aspartate aminotransferase AST, glutamyl transpeptidase GGT and liver ultrasound images.

[0111] Experimental results:

[0112]

[0113] Liver ultrasound imaging: In the experimental group, 80% of the patients had improved liver echo and reduced fatty liver; in the control group, only 40% of the patients had slight improvement.

[0114] Conclusion: The experimental results show that after drinking the hangover-relieving beverage, the liver function indicators of the experimental group patients: alanine aminotransferase ALT, aspartate aminotransferase AST, glutamyl transpeptidase GGT all decreased significantly, and the liver ultrasound image also showed a significant improvement trend. Compared with the control group, a higher proportion of patients in the experimental group (80%) had improved liver echo and reduced fatty liver. These findings show that the hangover-relieving beverage of the present invention not only has the effect of relieving alcohol, but also can effectively protect the liver from alcohol damage and promote the recovery and improvement of liver function.

[0115] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A plant fermented beverage with the effects of sobering up and protecting the liver, characterized in that: The plant raw materials include, by weight percentage, 70% water, 5% Poria cocos, 3% Citrus aurantium, 2% Coix seed, 1% Auricularia auricula, 2% Adzuki bean, 3% Pueraria root, 1% Citron, 1% Green fruit, 1% Rosa roxburghii, 2% Green tea, 1% Phragmites australis, 1% Corn silk, 2% Pear, 0.5% White hyacinth bean flower, 0.5% Perilla frutescens, 1% Honeysuckle, 3% Honey and 0.1%-1% Lactobacillus johnsonii.

2. The method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver according to claim 1, characterized in that: The preparation method comprises the following steps: S1: Mix the plant raw materials: Poria cocos, Citrus aurantium, Semen Coicis, Rhizoma Auriculariae, Adzuki Bean, Radix Puerariae, Citron, Green Fruit, Rosa roxburghii, Green Tea, Phragmites australis, Corn Silk, Pear, White Bean Flower, Perilla frutescens and Flos Lonicerae according to weight percentage; S2: mixing the mixed plant material with water in a ratio of 1:3 for soaking; S3: decocting the soaked plant raw materials to extract the plant active ingredients; S4: adding the extracted plant active ingredients to Lactobacillus johnsonii for fermentation; S5: After fermentation is complete, add honey for blending; S6: Filling, sealing and sterilizing the prepared beverage; S7: Store the sterilized beverages in a dry place.

3. The method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver according to claim 2, characterized in that: The adzuki beans and white hyacinth bean flowers in the plant raw materials are first dried and then crushed.

4. The method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver according to claim 2, characterized in that: In the S2, 40°C warm water is used for immersion for 2-4 hours.

5. The method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver according to claim 2, characterized in that: In the S3, the plant raw materials are decocted in stages.

6. The method for preparing a plant fermented beverage having the effects of sobering up and protecting the liver according to claim 5, characterized in that: The plant raw material is decocted in sections as follows: S31: The plant raw materials are divided into the following groups according to the solubility of their main components and the decoction requirements: Easily soluble group: Poria cocos, Coix seeds, green tea, adzuki beans, reed roots and corn silk; Zhongrong group: Pueraria root, citron, pear, white lentil flower, green fruit and roxburghii; Special group: Citrus aurantium, Rhizoma Auriculariae, Flos Lonicerae and Perilla; S32: boiling the grouped plant materials in stages: The first stage: decoction of the easily soluble group: mix the raw materials of the easily soluble group, add 8-10 times of water of the raw materials, decoct at a temperature of 60-80°C for 30 minutes to 1 hour, and then filter and collect the decoction; Second stage: decoction of the medium-soluble group: mix the raw materials of the medium-soluble group, add the residue after decoction in the first stage, add new water or continue to use the original solvent, decoct at 80-95°C for 1-2 hours, then filter and collect the decoction, and combine it with the decoction in the first stage; The third stage: special group treatment: After decocting Zhiqizi, Auricularia auricula, Lonicera japonica and Perilla frutescens by steam distillation, the volatile oil was immediately sealed and collected, and the volatile oil was combined with the decoctions from the first two stages.

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