Preparation method of carbonated beverage with protective effect for alcoholic liver injury

Abstract

The invention relates to a preparation method of a carbonated beverage with a protective effect for alcoholic liver injury, and belongs to the technical field of beverage. The method comprises the steps of adding 40 to 80 parts by weight of clove, 50 to 90 parts by weight of turnjujube, 30 parts by weight of root of kudzu vine and 15 parts by weight of astragalus membranaceus into 200 to 400 parts by weight of water to obtain a mixed solution, and heating and extracting the mixed solution to obtain extract liquid; carrying out solid-liquid separation for the extract liquid to obtain clear liquid, and uniformly mixing the clear liquid with 1 to 1.5 times by weight of water containing carbon dioxide to obtain the carbonated beverage. The anti-alcohol carbonated beverage of clove and turnjujube integrates the anti-alcohol effect of the clove and the turnjujube; meanwhile, by adopting the cooling and heat suppression effect of the carbonated beverage, the anti-alcohol purpose can be better realized for a drinker; in addition, by adopting the root of kudzu vine and astragalus membranaceus, the protective effect for the alcoholic liver injury can be effectively realized.

Description

technical field

[0001] The invention relates to a preparation method of a carbonated beverage which has a protective effect on alcoholic liver damage, and belongs to the technical field of beverages. Background technique

[0002] Excessive drinking has gradually become a serious public health problem in our country and even in the world. When the ethanol concentration in the blood reaches 0.05%, the effect of alcohol begins to show, and excitement and euphoria appear; when the ethanol concentration in the blood reaches 0.1%, people will lose self-control. If it reaches 0.2%, the person has reached the point of drunkenness; when it reaches 0.4%, the person can lose consciousness, unconscious, or even life-threatening. Alcohol damages people, the most important thing is the central nervous system. It makes the nervous system from excitement to a high degree of inhibition, seriously disrupting the normal function of the nervous system. Excessive drinking can damage the l...

Examples

preparation example Construction

[0033] Preparation of the test solution:

[0034] Take 100 ml of the beverage, defoam it under reduced pressure, then distill it to dryness under reduced pressure, dissolve it in methanol and dilute to 10 mL, shake well, filter through a 0.45 μm filter membrane, and set aside.

Embodiment 1

[0036] Add 60 Kg of cloves, 70 Kg of Hovenia dulcis, 30 Kg of kudzu root, and 15 Kg of astragalus into 300 Kg of water, heat to about 70 ° C for extraction, and the extraction time is 60 min to obtain the extract; sand filter the extract Afterwards, the solid-liquid is separated to obtain a clear liquid, and the clear liquid is uniformly mixed with 1.5 times the weight of water containing carbon dioxide (pH is 3.0, 4.0, 4.5, 5.0, 5.5 respectively) to obtain the final product.

[0037] The total flavonoid content and turbidity in Hovenia dulcis in carbonated drinks prepared under different conditions are shown in Table 1 below.

[0038] Table 1 Carbonated beverage test results

[0039] pH 3.0 4.0 4.5 5.0 5.5 Total flavonoids mg / L 23 23 23 22 23 Turbidity NTU 113 104 101 105 117

[0040] After the beverage was placed at room temperature for 30 days, it was measured again, and the results are shown in Table 2 below.

[0041] Table 2 Carbona...

Embodiment 2

[0045] The difference from Example 1 is that the Hovenia dulcis seeds are soaked in ethanol in advance. Place 70 Kg of Hovenia dulcis in 90v / v% ethanol aqueous solution and soak for 1 hour, control the temperature at 23°C, then filter out the residue with a sand filter device, and dry it with 60 Kg of cloves, 30Kg of kudzu root, and 15Kg of astragalus Add 300 Kg of water, heat to about 70°C for extraction and extraction, the extraction time is 60 min, and obtain the extract; after the extract is filtered by sand filter, the solid and liquid are separated to obtain the clear liquid, and the clear liquid is mixed with 1.5 times Weight of water containing carbon dioxide is mixed uniformly (pH is 4.5 respectively) to obtain. The total flavonoid content is 20 mg / L, and the turbidity is 90. After standing at room temperature for 1 month, the total flavonoid content was 20 mg / L, and the turbidity was 111 NTU. It can be seen that after soaking Hovenia dulcis in ethanol, the problem ...

technical field

[0001] The invention relates to a preparation method of a carbonated beverage which has a protective effect on alcoholic liver damage, and belongs to the technical field of beverages. Background technique

[0002] Excessive drinking has gradually become a serious public health problem in our country and even in the world. When the ethanol concentration in the blood reaches 0.05%, the effect of alcohol begins to show, and excitement and euphoria appear; when the ethanol concentration in the blood reaches 0.1%, people will lose self-control. If it reaches 0.2%, the person has reached the point of drunkenness; when it reaches 0.4%, the person can lose consciousness, unconscious, or even life-threatening. Alcohol damages people, the most important thing is the central nervous system. It makes the nervous system from excitement to a high degree of inhibition, seriously disrupting the normal function of the nervous system. Excessive drinking can damage the l...

Examples

preparation example Construction

[0033] Preparation of the test solution:

[0034] Take 100 ml of the beverage, defoam it under reduced pressure, then distill it to dryness under reduced pressure, dissolve it in methanol and dilute to 10 mL, shake well, filter through a 0.45 μm filter membrane, and set aside.

Embodiment 1

[0036] Add 60 Kg of cloves, 70 Kg of Hovenia dulcis, 30 Kg of kudzu root, and 15 Kg of astragalus into 300 Kg of water, heat to about 70 ° C for extraction, and the extraction time is 60 min to obtain the extract; sand filter the extract Afterwards, the solid-liquid is separated to obtain a clear liquid, and the clear liquid is uniformly mixed with 1.5 times the weight of water containing carbon dioxide (pH is 3.0, 4.0, 4.5, 5.0, 5.5 respectively) to obtain the final product.

[0037] The total flavonoid content and turbidity in Hovenia dulcis in carbonated drinks prepared under different conditions are shown in Table 1 below.

[0038] Table 1 Carbonated beverage test results

[0039] pH 3.0 4.0 4.5 5.0 5.5 Total flavonoids mg / L 23 23 23 22 23 Turbidity NTU 113 104 101 105 117

[0040] After the beverage was placed at room temperature for 30 days, it was measured again, and the results are shown in Table 2 below.

[0041] Table 2 Carbona...

Embodiment 2

[0045] The difference from Example 1 is that the Hovenia dulcis seeds are soaked in ethanol in advance. Place 70 Kg of Hovenia dulcis in 90v / v% ethanol aqueous solution and soak for 1 hour, control the temperature at 23°C, then filter out the residue with a sand filter device, and dry it with 60 Kg of cloves, 30Kg of kudzu root, and 15Kg of astragalus Add 300 Kg of water, heat to about 70°C for extraction and extraction, the extraction time is 60 min, and obtain the extract; after the extract is filtered by sand filter, the solid and liquid are separated to obtain the clear liquid, and the clear liquid is mixed with 1.5 times Weight of water containing carbon dioxide is mixed uniformly (pH is 4.5 respectively) to obtain. The total flavonoid content is 20 mg / L, and the turbidity is 90. After standing at room temperature for 1 month, the total flavonoid content was 20 mg / L, and the turbidity was 111 NTU. It can be seen that after soaking Hovenia dulcis in ethanol, the problem ...