Rosa roxburghii hangover-alleviating beverage and preparation method thereof

Abstract

The invention belongs to the technical field of functional beverage preparation, and particularly relates to a rosa roxburghii hangover-alleviating beverage and a preparation method thereof.The rosa roxburghii hangover-alleviating beverage is prepared from, on the basis of 100 ml of beverage as the metering standard, 99 ml of rosa roxburghii juice, 20 g of glucose, 0.15 g of B vitamins, 0.15 g of succinic acid, 0.1 g of fumaric acid, 0.1 g of mercaptoalanine, 0.1 g of farnesic acid, 0.18 g of glutamic acid and the balance water. The rosa roxburghii tratt juice production investment and production cost are low, rosa roxburghii tratt nutritional ingredients can be better utilized, and meanwhile, compared with existing anti-alcohol products, the prepared rosa roxburghii tratt anti-alcohol beverage has more beneficial ingredients, is healthier and has a better anti-alcohol effect.

Description

Technical Field

[0001] The invention belongs to the technical field of functional beverage preparation, and particularly relates to a roxburgh hangover-relief beverage and a preparation method thereof. Background Art

[0002] Alcohol sobering products can be generally divided into three categories: chemical products, Chinese medicine products and food. Chemical products can relieve alcohol while placing a metabolic burden on the liver and kidneys, but they are expensive; Chinese medicine preparations containing Pueraria root, Bupleurum root, mulberry, white peony root, etc. have liver-protecting effects, but because everyone's physique is different, some people have liver yin deficiency, and some people have liver fire, so the effects of the medicine are different; food such as honey water, tomato juice, watermelon juice, etc. have a certain effect of sobering up, but the effect is minimal.

[0003] The existing technology produces the roxburghii juice by fruit pressing, which has the following disadvantages: 1. The roxburghii seeds are crushed, and the roxburghii juice will taste bitter; 2. The cells of the roxburghii are intact after pressing, and the effective nutrients cannot be released; 3. The pectin contained in the roxburghii fruit with high maturity increases, making the roxburghii pressing more insufficient, and the roxburghii fruit has not been reasonably and effectively developed and utilized. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a roxburgh alcohol sobering beverage and a preparation method thereof, so as to solve the above-mentioned existing problems.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A roxburgh alcohol sobering beverage comprises the following components, with 100 ml of the beverage as the measurement standard: 99 ml of roxburgh juice, 20 g of glucose, 0.15 g of B vitamins, 0.15 g of succinic acid, 0.1 g of fumaric acid, 0.1 g of thiocyanate, 0.1 g of thioctic acid and 0.18 g of glutamic acid.

[0007] A method for preparing a roxburghii hangover-relief beverage comprises the following steps:

[0008] S1. Rinse the fresh roxburghii and blend it in a blender;

[0009] S2, add an equal amount of water and heat it to 50 degrees;

[0010] S3, adding xylanase, cellulase and pectinase in sequence and stirring evenly, wherein the amount of xylanase added is 250g / t-500g / t calculated based on 10000u / g enzyme activity, the amount of cellulase added is 80g / t-100g / t calculated based on 100000u / g enzyme activity, and the amount of pectinase added is 30g / t-50g / t;

[0011] S4, put it into a constant temperature room and soak it for 5 hours, then filter it with gauze to remove the pomace and residue to obtain clean roxburghii juice;

[0012] S5. Heat the clean roxburghii juice to 90 degrees to inactivate the enzyme for 15 minutes and cool to room temperature;

[0013] S6, adding chitosan to the roxburghii juice at room temperature and stirring, wherein the concentration of chitosan is 1.2 g / L;

[0014] S7, after standing for 4 hours, taking the supernatant, that is, obtaining the roxburghii juice;

[0015] S8, preparing a roxburghii hangover-relieving beverage according to the above-mentioned component proportions.

[0016] Furthermore, cellulase, xylanase and pectinase can destroy the cell walls inside the sea buckthorn to fully release the nutrients.

[0017] Furthermore, seabuckthorn is rich in vitamins, especially vitamin C, which is the highest among fruits. Seabuckthorn has the highest content of superoxide dismutase among known fruits. Flavonoids have the function of protecting nerves and liver. Seabuckthorn polyphenols can enhance the activity of key enzymes ADH and ALDH in alcohol metabolism, accelerate the metabolism of alcohol in the body, and thus reduce the ethanol concentration in the blood. Seabuckthorn also contains metal elements such as iron, calcium, zinc, strontium, etc. Seabuckthorn is rich in organic acids, ascorbic acid, citric acid, oxalic acid, malic acid, succinic acid, tartaric acid and lactic acid. These organic acids have obvious effects on sobering up, so seabuckthorn juice is a very good choice as a base for sobering up beverages.

[0018] Furthermore, the process of glucose metabolizing alcohol in the liver consumes a lot of energy, and glucose is the main source of energy for the body. Glucose can also increase blood volume, compensatory strengthening of the kidney's urination function, and play a diuretic role, thus promoting the excretion of alcohol in the body.

[0019] Furthermore, thioalanine can prevent the browning of sea buckthorn juice and has a protective effect on vitamins. It is a soluble amino acid. Acetaldehyde is a toxic byproduct of alcohol metabolism that causes hangovers, and thioalanine is an antioxidant that can combine with acetaldehyde to form harmless amines, which are then excreted from the body.

[0020] Furthermore, succinic acid can be used as an acidity regulator for sea buckthorn beverages and has a preservative effect. It can also decompose the harmful substance acetaldehyde into acetic acid, carbon dioxide and water, and activate the second part of the tricarboxylic acid cycle, producing an activation effect in the oxidation process of mitochondria, exerting a stronger anti-toxic effect. Metabolite accumulation and blocking the oxidation of NADH in the cellular respiratory chain can both lead to oxygen deficiency. Succinic acid, independent of NADH dehydrogenase, can prevent oxygen deficiency caused by toxins.

[0021] Furthermore, drinking alcohol will deplete glutathione in the liver and damage liver cells, while lipoic acid can help the body produce glutathione, an endogenous antioxidant that is ubiquitous in the human body. Lipoic acid can also fight hangover symptoms by reducing the toxicity of acetaldehyde.

[0022] Furthermore, alcohol will consume many nutrients in the body, especially B vitamins, which are essential to the human body and are water-soluble and difficult to store in the body, so it is necessary to add B vitamins.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The invention has low production cost for the production of roxburgh roxburgh juice, and the nutrients of roxburgh roxburgh can be better utilized. Meanwhile, the prepared roxburgh roxburgh alcohol-relief beverage has more beneficial ingredients and is healthier than the existing alcohol-relief products, and has a better alcohol-relief effect. DETAILED DESCRIPTION

[0025] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with embodiments.

[0026] Example:

[0027] The invention discloses a roxburghii alcohol-relief beverage, which, with 100 ml of the beverage as a measurement standard, comprises the following components: 99 ml of roxburghii juice, 20 g of glucose, 0.15 g of B vitamins, 0.15 g of succinic acid, 0.1 g of fumaric acid, 0.1 g of thioctic acid, 0.1 g of mercaptoalanine, 0.1 g of lipoic acid and 0.18 g of glutamic acid.

[0028] A method for preparing a roxburghii hangover-relief beverage of the present invention comprises the following steps:

[0029] S1. Rinse the fresh roxburghii and blend it in a blender;

[0030] S2, add an equal amount of water and heat it to 50 degrees;

[0031] S3, adding xylanase, cellulase and pectinase in sequence and stirring evenly, wherein the amount of xylanase added is 250g / t-500g / t calculated based on 10000u / g enzyme activity, the amount of cellulase added is 80g / t-100g / t calculated based on 100000u / g enzyme activity, and the amount of pectinase added is 30g / t-50g / t;

[0032] S4, put it into a constant temperature room and soak it for 5 hours, then filter it with gauze to remove the pomace and residue to obtain clean roxburghii juice;

[0033] S5. Heat the clean roxburghii juice to 90 degrees to inactivate the enzyme for 15 minutes and cool to room temperature;

[0034] S6, adding chitosan to the roxburghii juice at room temperature and stirring, wherein the concentration of chitosan is 1.2 g / L;

[0035] S7, after standing for 4 hours, taking the supernatant, that is, obtaining the roxburghii juice;

[0036] S8, preparing a roxburghii hangover-relief beverage according to the above components.

[0037] Cellulase, xylanase and pectinase can destroy the cell walls inside the sea buckthorn, allowing the nutrients to be fully released.

[0038] Seabuckthorn is rich in vitamins, especially vitamin C, which is the highest among fruits. Seabuckthorn has the highest content of superoxide dismutase among known fruits. Flavonoids have the function of protecting nerves and liver. Seabuckthorn polyphenols can enhance the activity of key enzymes ADH and ALDH in alcohol metabolism, accelerate the metabolism of alcohol in the body, and thus reduce the ethanol concentration in the blood. Seabuckthorn also contains metal elements such as iron, calcium, zinc, strontium, etc. Seabuckthorn is rich in organic acids, ascorbic acid, citric acid, oxalic acid, malic acid, succinic acid, tartaric acid and lactic acid. These organic acids have obvious effects on sobering up, so seabuckthorn juice is a very good choice as a base for sobering up beverages.

[0039] The process of glucose metabolizing alcohol in the liver consumes a lot of energy, and glucose is the main source of energy for the body. Glucose can also increase blood volume, compensatory strengthening of the kidney's urination function, and play a diuretic role, thus promoting the excretion of alcohol in the body.

[0040] Mercaptoalanine can prevent the browning of sea buckthorn juice and has a protective effect on vitamins. It is a soluble amino acid. Acetaldehyde is a toxic byproduct of alcohol metabolism that causes hangovers, and mercaptoalanine is an antioxidant that can combine with acetaldehyde to form harmless amines, which are then excreted from the body.

[0041] Succinic acid can be used as an acidity regulator for sea buckthorn beverages and has a preservative effect. It can also decompose the harmful substance acetaldehyde into acetic acid, carbon dioxide and water. It can also activate the second part of the tricarboxylic acid cycle, produce an activation effect in the oxidation process of mitochondria, and exert a stronger anti-toxic effect. Metabolite accumulation and prevention of NADH oxidation in the cellular respiratory chain can both lead to oxygen deficiency. Succinic acid, independent of NADH dehydrogenase, can prevent oxygen deficiency caused by toxins.

[0042] Drinking alcohol will deplete glutathione in the liver and damage liver cells, while lipoic acid can help the body produce glutathione, an endogenous antioxidant that is ubiquitous in the human body. Lipoic acid can also fight hangover symptoms by reducing the toxicity of acetaldehyde.

[0043] Alcohol will consume many nutrients in the body, especially B vitamins, which are essential to the human body and are water-soluble and difficult to store in the body, so it is necessary to add B vitamins.

[0044] The above are only embodiments of the present invention. The common knowledge such as the known specific structures and characteristics in the scheme is not described in detail here. The ordinary technicians in the relevant field are aware of all the common technical knowledge in the technical field of the invention before the application date or priority date, can obtain all the existing technologies in the field, and have the ability to apply the conventional experimental means before that date. The ordinary technicians in the relevant field can improve and implement the scheme in combination with their own abilities under the enlightenment given by this application. Some typical known structures or known methods should not become obstacles for the ordinary technicians in the relevant field to implement this application. It should be pointed out that for the technicians in this field, without departing from the structure of the present invention, several deformations and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent.

Claims

1. A roxburghii alcohol sobering beverage, characterized in that: Taking 100 ml of beverage as the measurement standard, it contains the following components: 99 ml of sea buckthorn juice, 20 grams of glucose, 0.15 grams of B vitamins, 0.15 grams of succinic acid, 0.1 grams of fumaric acid, 0.1 grams of thioctic acid, 0.1 grams of thioctic acid, and 0.18 grams of glutamic acid.

2. The method for preparing a roxburghii alcohol-relief beverage according to claim 1, wherein: The steps include: S1. Rinse the fresh roxburghii and blend it in a blender; S2, add an equal amount of water and heat it to 50 degrees; S3, adding xylanase, cellulase and pectinase in sequence and stirring evenly, wherein the amount of xylanase added is 250g / t-500g / t calculated based on 10000u / g enzyme activity, the amount of cellulase added is 80g / t-100g / t calculated based on 100000u / g enzyme activity, and the amount of pectinase added is 30g / t-50g / t; S4, put it into a constant temperature room and soak it for 5 hours, then filter it with gauze to remove the pomace and residue to obtain clean roxburghii juice; S5. Heat the clean roxburghii juice to 90 degrees to inactivate the enzyme for 15 minutes and cool to room temperature; S6, adding chitosan to the roxburghii juice at room temperature and stirring, wherein the concentration of chitosan is 1.2 g / L; S7, after standing for 4 hours, taking the supernatant, that is, obtaining the roxburghii juice; S8. Prepare the roxburghii alcohol-relief beverage according to the component proportions of claim 1.