Fermentation product with hangover alleviating effect, preparation method and application

Abstract

The invention belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a leavening with a hangover alleviating effect, a preparation method and application. The fermented product is obtained by soaking, crushing and sterilizing the semen armeniacae amarae, the semen phaseoli and the light wheat in the composition, and then fermenting and processing by lactobacillus plantarum B2. The fermented product has high safety, has a good effect on removing alcohol, and can be applied to development of food, health care products, tea drinks and the like with the effect of dispelling the effects of alcohol.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a fermented product with alcohol sobering effect, a preparation method and application thereof. Background Art

[0002] At present, most drugs for relieving alcohol poisoning are gastric mucosal protection drugs, diuretics, liver protection drugs, metabolic drugs and emergency drugs. Although the above drugs can relieve physical discomfort after alcohol poisoning, the removal of excess alcohol in the body by the above drugs is not clear, or even has no effect of removing alcohol. Therefore, developing and designing substances or compositions that can relieve alcohol poisoning has extremely significant practical significance for alleviating alcohol poisoning.

[0003] Traditional Chinese medicine has long recorded alcohol poisoning, and has also proposed that excessive alcohol can cause excess moisture in the body, resulting in phlegm and blood stasis, and triggering jaundice and other symptoms; therefore, the treatment principle of "clearing turbidity and removing blood stasis, consolidating the lungs and benefiting the liver" is proposed, and it is believed that drugs that promote lung and spleen, calm the liver and relieve stranguria can achieve the treatment of this disease. In addition, traditional Chinese medicine doctors of all generations believe that grains have a significant effect in sobering up, and grains are used as daily food with few side effects and low toxicity; they have great advantages that other clinical Chinese medicines do not have; therefore, developing a combination of sobering up based on grains has good economic value.

[0004] Modern research has also confirmed that the intestinal flora is closely related to the amount of alcohol in the body. For example, after drinking a lot of alcohol, the abundance of beneficial bacteria such as Lactobacillus, Bifidobacterium, Ruminococcus and Paralactobacterium diselensis in the intestine is greatly reduced, while the relative abundance of harmful bacteria such as Escherichia coli and Streptococcus gradually increases. This situation causes the corresponding enzymes in the intestine and the substances that accelerate liver metabolism to decrease, hindering the metabolic rate of alcohol. Therefore, probiotic supplementation or probiotic fermentation products have been reported to have advantages in regulating the structure of intestinal flora and are increasingly becoming mainstream treatment methods. Combining the discussion of TCM grains to relieve alcohol and the reports on the advantages of probiotics, it is of great significance to combine the two and carry out biotransformation.

[0005] At present, there are related patent reports on probiotics and single drugs, Chinese medicine compound and grain fermentation, but there are some shortcomings. For example, CN202310962501.7, lactobacillus and yeast are used as bacterial sources to ferment the composition of kudzu flower, kudzu root and galangal, and pre-prepare functional beverages for hangover. The above study lacks investigation of bacterial selection and no test of hangover function, which is slightly lacking; CN202111544802.5 also reported the use of Chinese Rhizopus 12 as a strain to ferment black bean sprout powder, aiming to prepare a fermentation powder with hangover effect. This type of patent determines the process and activity of the fermentation powder, which has certain advancement, but all its bacteria are non-edible probiotics, and the bacterial powder produced by its fermentation may not be able to achieve comprehensive application. In addition, the compound functional products of traditional Chinese medicine compositions and edible probiotics, represented by CN202211384897.3, have diverse compositions and comprehensive functional coverage. However, the compositions have not been fermented by probiotics, and simple compounding alone cannot achieve the synergistic effect of "1+1>2", and there are also shortcomings.

[0006] Therefore, it is of great significance to select edible probiotics based on the traditional composition of Chinese medicine and dietary habits, establish a fermentation system of grains and probiotics, and obtain edible probiotic fermented grains with strong industrial transformation capabilities. Summary of the invention

[0007] In view of this, the present invention discloses a fermented product with hangover-relieving effect, a preparation method and application.

[0008] In order to achieve the above object, the present invention adopts the following technical solution:

[0009] The first technical purpose of the present invention is to provide a fermented product with the effect of sobering up, wherein the fermented product is obtained by soaking, crushing and sterilizing a composition of bitter almonds, red beans and floating wheat, and then fermenting with Lactobacillus plantarum B2; the composition is composed of the following components in parts by weight:

[0010] 1-15 parts by weight of bitter almonds, 1-8 parts by weight of adzuki beans, and 10-60 parts by weight of floating wheat;

[0011] Moreover, the concentration of Lactobacillus plantarum B2 was 1×10 8 CFU / mL.

[0012] Furthermore, the composition is composed of the following components:

[0013] 1-5 parts by weight of bitter almonds, 1-5 parts by weight of adzuki beans and 10-40 parts by weight of floating wheat.

[0014] Furthermore, the composition is composed of the following components:

[0015] 1 part by weight of bitter almonds, 1 part by weight of adzuki beans and 40 parts by weight of floating wheat.

[0016] The second technical purpose of the present invention is to provide a method for preparing the fermented product having the effect of sobering up as described above, the method specifically comprising the following steps:

[0017] 1) Weigh bitter almonds, adzuki beans and floating wheat in the amounts as described in claim 1, soak, crush and sterilize to obtain a fermentation substrate;

[0018] 2) adding plant lactobacillus B2 to the fermentation substrate for aerobic fermentation, and drying the fermentation product after the fermentation is completed, so as to finally obtain the fermentation product with the effect of sobering up.

[0019] Furthermore, the sterilization method is moist heat sterilization, the sterilization temperature is 121° C., and the sterilization time is 30 minutes.

[0020] Furthermore, in step 2), based on the fermentation substrate, the inoculation amount of Lactobacillus plantarum B2 is 8.0%-15% (mass fraction), preferably 10%.

[0021] Furthermore, the aerobic fermentation conditions are: temperature 27-37°C, water addition 5%-15%, fermentation time 8-21 days, preferably fermentation temperature 37°C, water addition 10%, fermentation time 10 days.

[0022] Furthermore, the soaking time is 1-5 hours, preferably the soaking time is 3.5 hours; the drying temperature is 35°C-65°C, preferably the drying temperature is 50°C.

[0023] It should be noted that the Lactobacillus plantarum B2 strain was purchased from China General Microorganism Collection Center.

[0024] The third technical purpose of the present invention is to provide a fermented product with alcohol sobering effect prepared by the method as described above and used in the preparation of food and tea beverages.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The fermented product of the present invention is obtained by soaking, crushing and sterilizing a composition of bitter almonds, adzuki beans and floating wheat, and then fermenting with plant lactobacillus B2. The fermented product has high safety and good effect in removing alcohol, and can be applied to the development of food, health products and tea drinks with alcohol sobering effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0028] Figure 1 This is a graph showing the effect of fermentation of different strains on ethanol clearance.

[0029] Figure 2 This is a graph showing the effect of fermentation of different strains on ADH activation rate. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The word "embodiment" used here as an "exemplary" does not necessarily mean that any embodiment described is superior to or better than other embodiments. Unless otherwise specified, the performance index tests in the embodiments of this application are performed using conventional test methods in the art. It should be understood that the terms described in this application are only used to describe specific implementation methods and are not used to limit the content disclosed in this application.

[0032] Unless otherwise specified, the technical and scientific terms used in this document have the same meanings as commonly understood by ordinary technicians in the technical field to which this application belongs; other experimental methods and technical means not specifically specified in this application refer to experimental methods and technical means commonly used by ordinary technicians in this field.

[0033] In order to better illustrate the content of the present application, numerous specific details are provided in the specific examples below. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In the embodiments, some methods, means, instruments, equipment, etc. well known to those skilled in the art are not described in detail in order to highlight the main purpose of the present application.

[0034] Under the premise of no conflict, the technical features disclosed in the embodiments of the present application can be combined arbitrarily, and the resulting technical solutions belong to the contents disclosed in the embodiments of the present application.

[0035] The invention discloses a fermented product with alcohol sobering effect and a preparation method thereof.

[0036] In order to better understand the present invention, the present invention is further specifically described below through the following examples, but it should not be understood as a limitation of the present invention. Some non-essential improvements and adjustments made by technicians in this field based on the above invention content are also considered to fall within the protection scope of the present invention.

[0037] Example 1

[0038] After the glycerol-frozen seed liquid of plant lactobacillus B2 strain was inoculated on the MRS agar test tube slope for activation for 24 hours, a strong and pure single colony was picked and transferred to MRS liquid culture medium, and cultured for two generations in a constant temperature shaker at 37°C and 180r / min for standby; floating wheat, bitter almonds, and red beans were crushed and passed through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of red bean coarse powder, mix them, sterilize them with high-pressure steam at 121°C for 30min, and add 40mL of sterile distilled water to the clean bench after cooling. After mixing, inoculate plant lactobacillus B2 according to the proportion of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24h to obtain a dried product.

[0039] Example 2

[0040] After the glycerol-frozen seed liquid of plant lactobacillus B2 strain was inoculated on the MRS agar test tube slope for activation for 24 hours, a strong and pure single colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180r / min for 24 hours for use; floating wheat, bitter almonds, and red beans were crushed and passed through a 10-mesh sieve. Weigh 600g of floating wheat coarse powder, 24g of bitter almond coarse powder, and 24g of red bean coarse powder, mix them, sterilize them with high-pressure steam at 121°C for 30min, and add 400mL of sterile distilled water to the clean bench after cooling. After mixing, inoculate plant lactobacillus B2 according to the ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24h to obtain a dried product.

[0041] Example 3

[0042] After the glycerol-frozen seed liquid of plant lactobacillus B2 strain was inoculated on the MRS agar test tube slope for activation for 24 hours, a strong and pure single colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180r / min for 24 hours for use; floating wheat, bitter almonds, and red beans were crushed and passed through a 10-mesh sieve. Weigh 300g of floating wheat coarse powder, 12g of bitter almond coarse powder, and 12g of red bean coarse powder, mix them, sterilize them with high-pressure steam at 121°C for 30min, and add 200mL of sterile distilled water to the clean bench after cooling. After mixing, inoculate plant lactobacillus B2 according to the ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24h to obtain a dried product.

[0043] In order to further demonstrate the beneficial effects of the present invention and to better understand the present invention, the following comparative examples are used to further illustrate the technical features disclosed in the present invention, but they should not be construed as limiting the present invention. Other improvements made by those skilled in the art based on the above invention content without inventive work are also considered to fall within the scope of protection of the present invention.

[0044] Comparative Example 1

[0045] The glycerol-frozen seed liquid of Lactobacillus plantarum F1 strain was inoculated on the MRS agar test tube slope for activation for 24 hours, and then a single strong and pure colony was selected and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180 r / min for 24 hours for use;

[0046] Crush the floating wheat, bitter almonds and adzuki beans and pass through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of adzuki bean coarse powder, mix them, sterilize them with high-pressure steam at 121°C for 30 minutes, add 40mL of sterile distilled water in the clean bench after cooling, mix them, and inoculate plant lactobacillus F1 according to the ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24 hours to obtain a dried product.

[0047] Comparative Example 2

[0048] The glycerol-frozen seed liquid of the lactic acid bacteria strain was inoculated on the MRS agar test tube slope for activation for 24 hours, and then a single strong and pure colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180 r / min for 24 hours for use;

[0049] Crush the floating wheat, bitter almonds, and adzuki beans and pass through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of adzuki bean coarse powder, mix them well, and sterilize them with high-pressure steam at 121°C for 30 minutes. After cooling, add 40mL of sterile distilled water in the clean bench. After mixing, inoculate lactic acid bacteria according to the ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24 hours to obtain a dried product.

[0050] Comparative Example 3

[0051] The glycerol-frozen seed liquid of Bifidobacterium adolescentis strain was inoculated on the MRS agar test tube slope for activation for 24 hours, and then a single strong and pure colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180 r / min for 24 hours for use;

[0052] Crush the floating wheat, bitter almonds, and adzuki beans and pass through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of adzuki bean coarse powder, mix them well, sterilize them with high-pressure steam at 121°C for 30 minutes, and add 40mL of sterile distilled water to the clean bench after cooling. After mixing, inoculate Bifidobacterium adolescentis at a ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24 hours to obtain a dried product.

[0053] Comparative Example 4

[0054] The glycerol-frozen seed liquid of Bifidobacterium longum strain was inoculated on the MRS agar test tube slope for activation for 24 hours, and then a single strong and pure colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180 r / min for 24 hours for use;

[0055] Crush the floating wheat, bitter almonds and adzuki beans and pass through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of adzuki bean coarse powder, mix them well, sterilize them with high-pressure steam at 121°C for 30 minutes, add 40mL of sterile distilled water in the clean bench after cooling, mix them well, inoculate Bifidobacterium longum in a ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24 hours to obtain a dried product.

[0056] Comparative Example 5

[0057] The glycerol-frozen seed liquid of Lactobacillus casei strain was inoculated on the slope of MRS agar test tube for activation for 24 hours, and then a strong and pure single colony was picked and transferred to MRS liquid culture medium, and cultured in a constant temperature shaker at 37°C and 180 r / min for 24 hours for use.

[0058] Crush the floating wheat, bitter almonds and adzuki beans and pass through a 10-mesh sieve. Weigh 60g of floating wheat coarse powder, 2.4g of bitter almond coarse powder, and 2.4g of adzuki bean coarse powder, mix them, sterilize them with high-pressure steam at 121°C for 30min, add 40mL of sterile distilled water in the clean bench after cooling, mix them, and inoculate Lactobacillus casei in a ratio of 10%vol of the strain mother liquor in the total liquid volume, and carry out aerobic fermentation for 10 days in a constant temperature shaker at 37°C and 180r / min. In order to obtain more accurate results, 3 parallel samples were set for each group. After fermentation, the fermented product was dried at 50°C for 24h to obtain a dried product.

[0059] Activity evaluation experiment

[0060] (I) In vitro alcohol clearance experiment

[0061] Weigh 10g of fermentation samples of Example 1, Comparative Examples 1-5, add 10mL of distilled water and stir thoroughly, centrifuge at 5000r / min for 5min, collect the supernatant, and test. Take 1mL of each supernatant, add 5mL of 50% ethanol, react in a water bath at 37°C for 10min, then take 1mL of the reaction solution, add 10mL of potassium dichromate-concentrated sulfuric acid, shake well, cover tightly, place in a boiling water bath for 10min, and immediately cool after the reaction is completed. Measure the absorbance at 610nm, and set a blank control group, that is, use distilled water instead of fermentation liquid.

[0062] SPSS26.0 was used to perform statistical analysis on the experimental data. The t-test was used for pairwise comparison, and one-way analysis of variance was used for comparison between multiple groups of samples. P < 0.05 indicated that the difference was statistically significant. The results were expressed as "mean ± standard deviation" and the curves were drawn using Graphpad Prism 8.0.2 software.

[0063] like Figure 1 As shown, the ethanol clearance rate of the product obtained by fermentation of Lactobacillus plantarum B2 was the highest, followed by Lactobacillus plantarum F1, and the ethanol clearance rate of the product obtained by lactic acid bacteria fermentation was the lowest.

[0064] (II) Determination of alcohol dehydrogenase (ADH) activation rate

[0065] 10 g of fermentation samples of Example 1 and Comparative Examples 1 to 5 were weighed, added with 10 mL of pH 7.5 phosphate buffer, stirred thoroughly, centrifuged at 5000 r / min for 5 min, and the supernatant was collected for testing. The Waller-Hoch method was used to determine the effect of each group of fermentation products on ADH activity. 1.5 mL of sodium pyrophosphate buffer (32 mM), 1.0 mL of NAD + Solution (27mM), 0.5mL ethanol (11.5%), 0.1mL corresponding sample (prepared with pH 7.5 phosphate buffer) and mix well. Incubate in a 25℃ water bath for 5min, take out and immediately add 0.1mL ADH (0.25U / mL) solution and shake well. The control group uses 0.1mL phosphate buffer instead of sample solution, and the rest of the operation is the same. Immediately read once every 1min at a wavelength of 340nm, and measure continuously for 5min. The method for calculating alcohol dehydrogenase activity is to plot A against time and calculate A 340 The increase per minute was used to calculate the enzyme activity based on the molar extinction coefficient of NADH at 340 nm of 6.2. The activity of ADH is expressed in nanomoles of NADH generated per minute.

[0066] like Figure 2 As shown, the ADH activation rate of the product obtained by fermentation of Lactobacillus casei was the highest, followed by Bifidobacterium adolescentis, and the ADH activation rate of the product obtained by fermentation of Lactobacillus plantarum B2 was the lowest.

[0067] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fermented product having the effect of sobering up, characterized in that: The fermented product is obtained by soaking, crushing and sterilizing the composition of bitter almonds, red beans and floating wheat, and then fermenting them with Lactobacillus plantarum B2; in parts by weight, the composition is composed of the following components: 1-15 parts by weight of bitter almonds, 1-8 parts by weight of adzuki beans, and 10-60 parts by weight of floating wheat; Moreover, the concentration of Lactobacillus plantarum B2 was 1×10 8 CFU / mL.

2. The fermented product with alcohol sobering effect according to claim 1, characterized in that: The composition is composed of the following components: 1-5 parts by weight of bitter almonds, 1-5 parts by weight of adzuki beans and 10-40 parts by weight of floating wheat.

3. A method for preparing a fermented product having the effect of sobering up as claimed in claim 1, characterized in that: The method specifically comprises the following steps: 1) Weigh bitter almonds, adzuki beans and floating wheat in the amounts as described in claim 1, soak, crush and sterilize to obtain a fermentation substrate; 2) adding plant lactobacillus B2 to the fermentation substrate for aerobic fermentation, and drying the fermentation product after the fermentation is completed, so as to finally obtain the fermentation product with the effect of sobering up.

4. The method for preparing a fermented product having the effect of sobering up according to claim 3, characterized in that: The sterilization method is moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 30 minutes.

5. The method for preparing a fermented product having the effect of sobering up according to claim 3, characterized in that: In step 2), the inoculation amount of Lactobacillus plantarum B2 is 8.0%-15% (mass fraction) based on the fermentation substrate.

6. The method for preparing a fermented product having the effect of sobering up according to claim 3 or 5, characterized in that: The aerobic fermentation conditions are: temperature 27-37°C, water addition amount 5%-15%, and fermentation time 8-21d.

7. The method for preparing a fermented product having the effect of sobering up according to claim 3, characterized in that: The soaking time is 1-5h, and the drying temperature is 35℃-65℃.

8. The method for preparing a fermented product having the effect of sobering up according to claim 3, characterized in that: The Lactobacillus plantarum B2 strain was purchased from China General Microorganism Collection Center.

9. Use of the fermented product with hangover-relieving effect as claimed in claim 1 or the fermented product with hangover-relieving effect prepared by the method as claimed in claim 3 in preparing food or tea beverages.

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