A preparation method of carbonated beverage having protective effect on 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 liver...

Examples

preparation example Construction

[0033] Preparation of the test solution:

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

Embodiment 1

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

[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 Carbonated beverage test results after placing for 30 days

[0042] pH

[0043] As can be seen from the table, controlling the pH within a small range...

Embodiment 2

[0045] The difference from Example 1 is that the Hovenia dulcis seeds are soaked in ethanol in advance. Put 70Kg 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, after drying, add 300Kg with 60Kg of cloves, 30Kg of kudzu root and 15Kg of astragalus heated to about 70°C for extraction and extraction, and the extraction time was 60 minutes to obtain an extract; after sand filtering the extract, the solid and liquid were separated to obtain a clear liquid, and the clear liquid was mixed with 1.5 times the weight of carbon dioxide containing The water is mixed evenly (pH is 4.5 respectively), that is to say. The total flavonoid content is 20mg / L, and the turbidity is 90. After standing at room temperature for 1 month, the total flavonoid content was 20mg / L, and the turbidity was 111NTU. It can be seen that after soaking Hovenia dulcis in ethanol, the problem of increa...

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 liver...

Examples

preparation example Construction

[0033] Preparation of the test solution:

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

Embodiment 1

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

[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 Carbonated beverage test results after placing for 30 days

[0042] pH

[0043] As can be seen from the table, controlling the pH within a small range...

Embodiment 2

[0045] The difference from Example 1 is that the Hovenia dulcis seeds are soaked in ethanol in advance. Put 70Kg 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, after drying, add 300Kg with 60Kg of cloves, 30Kg of kudzu root and 15Kg of astragalus heated to about 70°C for extraction and extraction, and the extraction time was 60 minutes to obtain an extract; after sand filtering the extract, the solid and liquid were separated to obtain a clear liquid, and the clear liquid was mixed with 1.5 times the weight of carbon dioxide containing The water is mixed evenly (pH is 4.5 respectively), that is to say. The total flavonoid content is 20mg / L, and the turbidity is 90. After standing at room temperature for 1 month, the total flavonoid content was 20mg / L, and the turbidity was 111NTU. It can be seen that after soaking Hovenia dulcis in ethanol, the problem of increa...