Plant extract beverage for dispelling effects of alcohol and preparation method thereof
By combining the use of multiple plant extracts and auxiliary ingredients with advanced preparation technology, the problems of limited effectiveness and poor taste of existing hangover relief products have been solved, providing an industrial production solution for multifunctional hangover relief beverages.
Patent Information
- Application Number
- CN202511301297.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-12
- Publication Date
- 2025-12-23
AI Technical Summary
Existing hangover remedies have limited effects, poor taste, cannot effectively utilize plant-based active ingredients, have low bioavailability, and some ingredients have poor solubility.
The beverage is prepared using plant extracts such as kudzu root extract, Japanese raisin tree extract, curcumin and milk thistle extract, combined with compound sweeteners, stabilizers and flavor modifiers, through microemulsification, homogenization and aseptic cold filling technology to ensure uniform dispersion and stability of the ingredients.
It achieves multi-functional hangover relief, improves taste balance and stability, enhances bioavailability, extends shelf life, and is suitable for industrial production.
Abstract
Description
TECHNICAL FIELD
[0001] The present invention relates to the technical field of plant beverage, in particular to a plant extract beverage for alcohol elimination and a preparation method thereof. BACKGROUND
[0002] With the change of modern lifestyle, excessive drinking may lead to acute alcohol poisoning, liver damage and hangover, etc. health problems, seriously affecting people's quality of life and work efficiency. Developing functional beverages with alcohol elimination function, which can accelerate alcohol metabolism, protect liver and have good taste, has become a research hotspot in the field of food and health in recent years.
[0003] Traditional alcohol elimination products are mainly based on chemical synthetic drugs or single plant extracts, such as preparations containing amino acids, vitamins or certain herbal ingredients. Although these products can alleviate the symptoms caused by alcohol to some extent, they have the following shortcomings: the functional of single component is limited, it is difficult to achieve multiple effects such as accelerating alcohol metabolism, protecting liver and antioxidant at the same time; the taste is poor, plant extracts often have bitter or herbal taste, affecting consumer acceptance; the bioavailability is low, the solubility of some active ingredients such as curcumin in water is poor, which limits its functional performance.
[0004] Plant extracts have been widely concerned in the field of functional food due to their natural, safe and multi-functional characteristics. For example, pueraria extract is rich in isoflavone compounds, which has been proven to promote alcohol metabolism and relieve hangover; extract of matrimony vine fruit contains saponin ingredients, which can accelerate ethanol decomposition and reduce liver burden; curcumin and milk thistle extract are known for their antioxidant and liver protection functions.
[0005] In summary, the existing technology has the technical problems of single effect, poor taste and ineffective utilization of plant active ingredients. SUMMARY
[0006] The present invention relates to the technical field of plant beverage, in particular to a plant extract beverage for alcohol elimination and a preparation method thereof. In view of the shortcomings of the prior art, the present invention provides a plant extract beverage for alcohol elimination and a preparation method thereof, which solves the technical problems of single effect, poor taste and ineffective utilization of plant active ingredients in the prior art.
[0007] In order to achieve the above object, the present application is implemented by the following technical scheme: A plant extract beverage for alcoholism, which is made from the following raw materials by weight: Pueraria extract: 1.0-5.0 parts; Hovenia dulcis extract: 1.0-5.0 parts; corn oligopeptide: 0.5-3.0 parts; curcumin: 0.05-0.2 parts; Silybum marianum extract: 0.1-0.5 parts; composite sweetener: 10-40 parts; acidity regulator: 0.5-2.0 parts; composite stabilizer: 0.2-1.0 parts; flavor improver: 1.0-10 parts; pure water: 800-950 parts; Pueraria extract and Hovenia dulcis extract as alcoholism / metabolism-related active components; corn oligopeptide as protein / taste buffer component to help enhance mouthfeel and acid-base balance; to provide antioxidant and liver-related auxiliary efficacy, while minimizing the interference of bitterness; composite sweetener and acidity regulator work together to help achieve the target sugar-acid ratio and mouthfeel level, ensuring that the beverage has a balance of smooth and refreshing in terms of mouthfeel; composite stabilizer and flavor improver work together to improve the smoothness, liquid stability and overall flavor harmony of the system.
[0008] Preferably, the composite sweetener includes one or more of erythritol, xylitol, maltitol, stevia, mogroside or sucralose; through the combination of sensory sweetness, pungent bitterness, and smooth mouthfeel, a mouthfeel closer to sucrose sweetness can be achieved, while reducing the pressure of sugar intake on health; improving the balance of mouthfeel, reducing the negative feelings of after-sweetness and bitterness overlap, while keeping the overall calorie and sugar burden of the product within a controllable range.
[0009] Preferably, the flavor improver includes one or more of concentrated fruit juice, natural food flavor, L-malic acid or glycine; through the multi-component combination of flavor improver, the aroma, fruitiness intensity and sweet-sour balance of the beverage are improved, and the pleasantness of the post-alcohol consumption is enhanced.
[0010] Preferably, the composite stabilizer includes one or more of xanthan gum, gellan gum, pectin and soluble dietary fiber; the selection and ratio of the stabilizer are designed to ensure the physical stability and texture uniformity of the beverage, and to prolong the shelf life. Xanthan gum and gellan gum as thickening agents and gelling agents can improve the viscosity and suspensibility of the beverage, preventing the precipitation of plant extracts; pectin enhances the stability of the beverage through its colloidal properties, while providing a smooth mouthfeel.
[0011] Preferably, the total sugar acid ratio of the beverage is 15-30:1; a sugar acid ratio in the range of 15-30:1 can balance the sweetness and sourness, provide a refreshing and not greasy taste experience, and at the same time mask the bitterness or herbal taste that the plant extract may bring; the selection of this range is based on sensory evaluation and consumer preference, ensuring that the beverage has both alcohol metabolism functionality and good palatability, improving consumer acceptance and repeat purchase rate.
[0012] A preparation method of a plant extract beverage for alcohol metabolism, comprising the following steps: step 1: mixing curcumin and milk thistle extract with a food-grade emulsifier to prepare a water-soluble microemulsion; dissolving pueraria extract and fructus hoveniae extract in part of purified water, adding β-cyclodextrin or maltodextrin to obtain a debittering extract solution; dissolving corn oligopeptide, a complex sweetener, an acidity regulator, a complex stabilizer, and a flavor improver in part of purified water to prepare an auxiliary liquid; Step 2: adding the debittering extract solution and the auxiliary liquid to the purified water and stirring until completely dissolved; adding the microemulsion and stirring to obtain a mixed liquid; Step 3: placing the mixed liquid into a homogenizer for homogenization treatment, and performing ultra-high temperature instantaneous sterilization treatment in a sterilization device; Step 4: aseptically cold filling the obtained finished product; In step 1, curcumin and milk thistle extract are improved in water solubility and bioavailability through microemulsification technology, and the antioxidant and liver protection effects are enhanced; pueraria extract and fructus hoveniae extract are significantly reduced in bitterness and improved in taste through β-cyclodextrin or maltodextrin embedding; the separate preparation of the auxiliary liquid ensures uniform dispersion of each component. The mixing process of step 2 ensures the full integration of each component, avoiding stratification or precipitation. The homogenization treatment of step 3 refines the particles, improving the taste and stability; the ultra-high temperature instantaneous sterilization effectively kills microorganisms, prolongs the shelf life without excessive damage to active ingredients. The aseptic cold filling technology of step 4 further ensures product safety and maintains the activity of functional ingredients. The method is rigorous, taking into account functionality and sensory quality, and is suitable for industrial production.
[0013] Beneficial effects The present application provides a plant extract beverage for alcohol metabolism and a preparation method thereof. The present application takes pueraria extract and fructus hoveniae extract as the core active ingredients, which are rich in isoflavones and saponins, can effectively accelerate alcohol metabolism and relieve hangover symptoms; curcumin and milk thistle extract provides antioxidant and liver protection functions, and synergistically enhances liver health; corn oligopeptide helps to balance the acid-base balance and promote overall metabolic health; from raw material pretreatment, mixing, homogenization to aseptic filling, the process steps are clear, the parameters are controllable, and it is easy to scale up production, suitable for industrial application; combined with microemulsification, debittering embedding, high-pressure homogenization and aseptic cold filling, etc. Advanced technologies overcome the technical bottlenecks of traditional alcohol metabolism beverages in taste, stability and bioavailability. DETAILED DESCRIPTION
[0014] In order to further clarify the technical means and effects of the present application for achieving the predetermined application purposes, the technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, but not all the embodiments of the present application. The detailed description is as follows.
[0015] The present application provides a technical solution: a plant extract beverage for alcoholism, the beverage is made from the following raw materials by weight: Pueraria extract: 1.0-5.0 parts; Hovenia dulcis extract: 1.0-5.0 parts; corn oligopeptide: 0.5-3.0 parts; curcumin: 0.05-0.2 parts; milk thistle extract: 0.1-0.5 parts; composite sweetener: 10-40 parts; acidity regulator: 0.5-2.0 parts; composite stabilizer: 0.2-1.0 parts; flavor modifier: 1.0-10 parts; pure water: 800-950 parts; Pueraria extract and Hovenia dulcis extract as alcoholism / metabolism-related active components; corn oligopeptide as protein / taste buffer component to help enhance mouthfeel and acid-base balance; to provide antioxidant and liver-related auxiliary efficacy, while trying to reduce the interference of bitterness; composite sweetener and acidity regulator work together to help achieve the target sugar-acid ratio and mouthfeel level, ensuring that the beverage has a balance of smooth and refreshing in terms of mouthfeel; composite stabilizer and flavor modifier work together to improve the smoothness of the system, liquid stability and overall harmony of the flavor.
[0016] The present embodiment is further provided that the composite sweetener includes one or more of erythritol, xylitol, maltitol, stevia, mogroside or sucralose; through the combination of sensory sweetness, pungent bitterness, and smooth mouthfeel, a mouthfeel closer to sucrose sweetness can be achieved, while reducing the pressure of sugar intake on health; improving the balance of mouthfeel, reducing the negative feelings of aftertaste and bitterness, while keeping the overall calorie and sugar burden of the product within a controllable range.
[0017] The present embodiment is further provided that the flavor modifier includes one or more of concentrated fruit juice, natural food flavor, L-malic acid or glycine; through the multi-component combination of flavor modifier, the aroma, fruit intensity and sweet-sour balance of the beverage are improved, and the pleasantness of the post-alcohol consumption is enhanced.
[0018] The embodiment is further provided that the composite stabilizer includes one or more of xanthan gum, gellan gum, pectin, and soluble dietary fiber; the selection and ratio of the composite stabilizer are intended to ensure the physical stability and uniformity of the beverage and prolong the shelf life. Xanthan gum and gellan gum, as thickening agents and gelling agents, can improve the viscosity and suspensibility of the beverage and prevent the precipitation of plant extracts; pectin, through its colloid properties, can enhance the stability of the beverage and provide a smooth mouthfeel.
[0019] The embodiment is further provided that the total sugar acid ratio of the beverage is 15-30:1; a sugar acid ratio in the range of 15-30:1 can balance the sweetness and sourness, provide a refreshing and not greasy mouthfeel experience, and mask the bitterness or herbal taste that the plant extracts may bring; the selection of this range is based on sensory evaluation and consumer preference, ensuring that the beverage has both alcoholism-relieving functionality and good palatability, improving the acceptance and repeat purchase rate of consumers.
[0020] A preparation method of a plant extract beverage for relieving alcoholism, comprising the following steps: step 1: mixing curcumin and milk thistle extract with a food-grade emulsifier to prepare a water-soluble microemulsion; dissolving pueraria extract and fructus hoveniae extract in part of purified water, adding β-cyclodextrin or maltodextrin to obtain a debittered extract solution; dissolving corn oligopeptide, composite sweetener, acidity regulator, composite stabilizer, and flavor modifier in part of purified water to prepare an auxiliary liquid; Step 2: adding the debittered extract solution and the auxiliary liquid to purified water and stirring until completely dissolved; adding the microemulsion and stirring to obtain a mixed liquid; Step 3: placing the mixed liquid into a homogenizer for homogenization treatment and performing ultra-high temperature instantaneous sterilization treatment in a sterilization device; Step 4: aseptically cold filling the obtained finished product; The embodiment is further provided that, in step 1, curcumin and milk thistle extract are improved in water solubility and bioavailability through microemulsification technology, enhancing their antioxidant and liver protection effects; pueraria extract and fructus hoveniae extract are significantly reduced in bitterness and improved in mouthfeel through β-cyclodextrin or maltodextrin embedding; the separate preparation of the auxiliary liquid ensures the uniform dispersion of each component. The mixing process of step 2 ensures the sufficient fusion of each component and avoids stratification or precipitation. The homogenization treatment of step 3 refines the particles, improving the mouthfeel and stability; the ultra-high temperature instantaneous sterilization effectively kills microorganisms, prolongs the shelf life without excessively damaging active ingredients. The aseptic cold filling technology of step 4 further ensures the safety of the product and maintains the activity of functional ingredients. The method is rigorous in process, taking into account both functionality and sensory quality, and is suitable for industrial production.
[0021] The beverage is prepared from the following raw materials (by weight, taking 1000 parts of total weight as an example): 3.0 parts of radix puerariae extract; 3.0 parts of hovenia dulcis thunb. extract; 1.5 parts of corn oligopeptide; 0.1 part of curcumin; 0.3 part of silybum marianum extract; 25 parts of composite sweetener (15 parts of erythritol, 8 parts of stevioside, and 2 parts of mogroside); 1.0 part of acidity regulator (0.8 part of citric acid and 0.2 part of lactic acid); 0.6 part of composite stabilizer (0.3 part of xanthan gum, 0.2 part of pectin, and 0.1 part of soluble dietary fiber); 5.0 parts of flavor improver (3.0 parts of concentrated apple juice, 1.5 parts of natural lemon essence, and 0.5 part of L-malic acid); and 960.5 parts of pure water Take 0.1 part of curcumin and 0.3 part of silybum marianum extract, add 0.05 part of food-grade emulsifier (such as polysorbate 80), and mix with 10 parts of pure water. Use a high-speed shearing emulsifier to prepare a water-soluble microemulsion to improve the water solubility and bioavailability of curcumin and silybum marianum extract, and enhance the antioxidant and liver protection effects.
[0022] Take 3.0 parts of radix puerariae extract and 3.0 parts of hovenia dulcis thunb. extract, dissolve in 50 parts of pure water, and add 1.0 part of β-cyclodextrin and stir for 30 minutes. Through the β-cyclodextrin embedding technology, the bitterness of the extract is reduced to obtain a debittered extract solution.
[0023] Take 1.5 parts of corn oligopeptide, 25 parts of composite sweetener (15 parts of erythritol, 8 parts of stevioside, and 2 parts of mogroside), 1.0 part of acidity regulator (0.8 part of citric acid and 0.2 part of lactic acid), 0.6 part of composite stabilizer (0.3 part of xanthan gum, 0.2 part of pectin, and 0.1 part of soluble dietary fiber), and 5.0 parts of flavor improver (3.0 parts of concentrated apple juice, 1.5 parts of natural lemon essence, and 0.5 part of L-malic acid), respectively, dissolve in 100 parts of pure water, stir until completely dissolved, and prepare an auxiliary solution.
[0024] Mix the debittered extract solution and the auxiliary solution into the remaining 800.5 parts of pure water, stir for 15 minutes to ensure uniform dispersion of each component. Slowly add the microemulsion and continue stirring for 10 minutes to obtain a mixed solution to avoid stratification or precipitation.
[0025] Homogenization and sterilization: Place the mixed solution in a high-pressure homogenizer for homogenization treatment to refine the particles and improve the mouthfeel and liquid phase stability. Use an ultra-high temperature instantaneous sterilization device for sterilization to kill microorganisms while maximizing the efficacy of active ingredients. Aseptic cold filling: Cool the sterilized mixed solution to 25℃ and perform aseptic cold filling in a sterile environment.
[0026] After capping, perform appearance inspection and packaging to ensure product safety and stability of active ingredients.
[0027] Radix Puerariae and Fructus Hoveniae extracts can significantly improve the effect of alcohol metabolism and protect liver cells. Curcumin and extract of Silybum marianum can improve bioavailability, enhance antioxidant and liver protection function through microemulsion technology. β-cyclodextrin embedding technology can effectively reduce the bitter taste of plant extracts. The synergistic effect of composite sweeteners and flavor improvers can control the sugar acid ratio at 20:1, provide a smooth and refreshing taste, mask the herbal taste, and improve consumer acceptance. The composite stabilizer ensures the physical stability of the beverage, prevents precipitation, and prolongs the shelf life to more than 12 months.
[0028] Ultra-high temperature instant sterilization and aseptic cold filling technology ensure microbial safety while retaining the activity of functional ingredients. The process flow is clear, the steps are modularized, and it is convenient for large-scale production. The raw material ratio is accurate, the cost is controllable, and it is suitable for commercialization.
[0029] It should be noted that, in this paper, relational terms such as first and second are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations.
[0030] The above is only the preferred embodiment of the present application, and does not limit the present application in any form. Although the present application has been disclosed as above, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the above disclosed technical content without departing from the scope of the present application, and any equivalent embodiments with equivalent changes are equivalent to the above. Any modification, equivalent change and modification of the above embodiments, which does not depart from the technical solution of the present application, is still within the scope of the present application.
Claims
1. A plant extract beverage for relieving hangovers, characterized in that, This beverage is made from the following ingredients in parts by weight: kudzu root extract: 1.0-5.0 parts; Japanese raisin tree fruit extract: 1.0-5.0 parts; corn oligopeptide: 0.5-3.0 parts; curcumin: 0.05-0.2 parts; milk thistle extract: 0.1-0.5 parts; compound sweetener: 10-40 parts; acidity regulator: 0.5-2.0 parts; compound stabilizer: 0.2-1.0 parts; flavor improver: 1.0-10 parts. Purified water: 800-950 servings.
2. A plant extract beverage for relieving hangovers according to claim 1, characterized in that, The compound sweetener includes one or more of erythritol, xylitol, maltitol, stevia, mogroside, or sucralose.
3. A plant extract beverage for relieving hangovers according to claim 1, characterized in that, The flavor improver includes one or more of concentrated fruit juice, natural food flavoring, L-malic acid, or glycine.
4. A plant extract beverage for relieving hangovers according to claim 1, characterized in that, The composite stabilizer includes one or more of xanthan gum, gellan gum, pectin, and soluble dietary fiber.
5. A plant extract beverage for relieving hangovers according to claim 1, characterized in that, The total sugar-to-acid ratio of the beverage is 15-30:
1.
6. A method for preparing a plant extract beverage for relieving hangovers according to claims 1-5, characterized in that, The process includes the following steps: Step 1: Mix curcumin and milk thistle extract with food-grade emulsifier to prepare a water-soluble microemulsion; Dissolve kudzu root extract and Japanese raisin tree fruit extract in a portion of purified water, and add β-cyclodextrin or maltodextrin to obtain a debittering extract; Dissolve corn oligopeptides, compound sweeteners, acidity regulators, compound stabilizers, and flavor modifiers in a portion of purified water to prepare excipient solutions; Step 2: Add the debittering extract and excipient solution to purified water and stir until completely dissolved; add the microemulsion and stir to obtain a mixture; Step 3: Homogenize the mixture in a homogenizer and then perform ultra-high temperature instantaneous sterilization in a sterilization device; Step 4: Aseptically cold fill the obtained finished product.