Edible hydrogel for dispelling effects of alcohol

Abstract

The invention provides an edible hydrogel for dispelling the effects of alcohol. The edible hydrogel for dispelling the effects of alcohol at least comprises water, a moisture retention agent and edible gum. Wherein the mass ratio of the water to the moisture retention agent is 100: (1-100), and the mass ratio of the water to the edible gum is 100: (0.5-5). The raw materials of the edible hydrogel for dispelling the effects of alcohol are simple and easy to obtain, the process is simple, and the edible hydrogel can be used for preparing jelly, dessert, yoghourt auxiliary materials, beverage auxiliary materials and other health-care foods, common foods, food raw materials and food auxiliary materials with the effect of dispelling the effects of alcohol.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to an edible hydrogel for sobering up. Background Art

[0002] In order to alleviate the discomfort caused by drinking, various hangover methods and hangover products have emerged.

[0003] It is known that after being absorbed by the human body, ethanol is metabolized into acetaldehyde, acetic acid, and finally carbon dioxide and water. A common technical solution for hangover relieving products is to increase the activity of human alcohol dehydrogenase and acetaldehyde dehydrogenase, thereby accelerating the metabolic rate of alcohol. For example, a common product uses curcumin, kudzu root, Hovenia dulcis, sea buckthorn, Phyllanthus emblica, bergamot extract, etc. However, this type of technical solution has extremely limited hangover relieving effect for some people who already lack effective acetaldehyde dehydrogenase in their bodies. Moreover, recent studies have shown that some ingredients commonly used in hangover relieving products also have other side effects and risks such as liver damage.

[0004] Another type of product achieves the purpose of sobering up by introducing probiotics to sober up. However, during the process of introducing probiotics and during the shelf life, it is necessary to ensure that the bacteria are not inactivated, resulting in more stringent processing and storage conditions for this type of product.

[0005] CN113854578A discloses an edible hydrogel for sobering up and protecting the liver, one of the important components of which is micron and nanometer-level psyllium husk powder obtained by ultrafine grinding technology. On the one hand, the viscosity of the system increases rapidly after the psyllium husk powder absorbs water and swells, which brings difficulties to processing; on the other hand, the processing of nano raw materials has high requirements on technical level, processing environment and labor protection, which increases the production cost of the product. Summary of the invention

[0006] In order to solve the above problems, the present invention provides an edible hydrogel for sobering up, wherein the edible hydrogel for sobering up at least comprises a water retaining agent, edible glue and water.

[0007] Among them, the water retaining agent is not particularly limited, and is preferably a water retaining agent allowed for use in GB2760 "National Food Safety Standard Food Additives Usage Standard", more preferably one or more of glycerol, polydextrose, sorbitol, sorbitol liquid, maltitol, maltitol liquid, sodium lactate, and potassium lactate, more preferably one or more of glycerol, polydextrose, maltitol, maltitol liquid, sodium lactate, and potassium lactate, more preferably one or more of glycerol, polydextrose, maltitol, maltitol liquid, sodium lactate, and potassium lactate, more preferably one or more of glycerol, polydextrose, maltitol, and maltitol liquid.

[0008] In one embodiment of the present invention, the water retaining agent is preferably glycerol or a combination of glycerol and other water retaining agents, more preferably glycerol, a combination of glycerol and maltitol, a combination of glycerol and polydextrose, a ternary combination of glycerol, maltitol and polydextrose. The content of glycerol in the water retaining agent is not less than 20%, preferably not less than 30%, more preferably not less than 40%, more preferably not less than 50%, more preferably not less than 60%, and most preferably not less than 70%.

[0009] The edible glue is selected from one or more of hot-melt edible glue, ion-compound edible glue, and a composition extracted from natural food materials with edible glue as the main component.

[0010] In one embodiment of the present invention, the edible gum preferably contains at least one or more of agar, carrageenan, curdlan, a combination of sodium alginate and calcium salt, a combination of carrageenan and potassium salt or sodium salt, and konjac flour.

[0011] In one embodiment of the present invention, the edible gum is preferably an edible gum composition, which contains at least two or more of agar, carrageenan, curdlan, a composition of sodium alginate and calcium salt, a composition of carrageenan and potassium salt or sodium salt, and konjac flour.

[0012] Wherein, the water is water that can be used for food processing, preferably purified water or deionized water.

[0013] Wherein, the mass ratio of water to moisture retaining agent is 100:(0.5-100), and the mass ratio of water to edible gum is 100:(0.5-5). Wherein, the mass ratio of water to moisture retaining agent is preferably 100:(6-100), more preferably 100:(7-100), more preferably 100:(7-50), more preferably 100:(7-25), and most preferably 100:(7-12). Wherein, the mass ratio of water to edible gum is preferably 100:(2-5).

[0014] In one embodiment of the present invention, the edible hydrogel for hangover relief further contains low-viscosity soluble dietary fiber, the viscosity of a 1% by weight aqueous solution of which at room temperature is no more than 100 mPa·s, and the soluble dietary fiber is preferably one or two selected from inulin and oligofructose.

[0015] In one embodiment of the present invention, the edible hydrogel for sobering up further contains other food raw materials and other food additives, and the other food raw materials and other food additives are selected from thickeners, flavoring agents, and preservatives.

[0016] In one embodiment of the present invention, the edible hydrogel for sobering up further contains a preservative, which is preferably one or two selected from sorbic acid and potassium sorbate.

[0017] In one embodiment of the present invention, the edible hydrogel for sobering up directly uses commercially available edible gel compound powder that has been seasoned and thickened.

[0018] In one embodiment of the present invention, the edible hydrogel for sobering up further contains other functional ingredients for sobering up, and the other functional ingredients for sobering up are preferably selected from one or more of Pueraria root, Hovenia dulcis, curcumin, milk thistle, corn oligopeptide, L-cysteine, chitosan oligosaccharide, and L-arabinose.

[0019] The edible hydrogel for hangover relief of the present invention is applied to the following health foods, common foods, food raw materials and food supplements: jelly, desserts, yogurt supplements and beverage supplements, in the form of hydrogel blocks or hydrogel beads; wherein the desserts are tortoise jelly, grass jelly, jelly, ice jelly and pudding.

[0020] The invention also provides a hangover-relief jelly based on an edible hydrogel for sobering up, and a preparation method and a edible method thereof.

[0021] The invention also provides a hangover-resolving tortoise jelly based on an edible hydrogel for sobering up, and a preparation method and a consumption method thereof.

[0022] The invention also provides a hangover pudding based on an edible hydrogel for hangover relief, and a preparation method and a consumption method thereof.

[0023] The invention also provides a hangover-relief grass jelly based on an edible hydrogel for sobering up, and a preparation method and a consumption method thereof.

[0024] The invention also provides a yogurt auxiliary material based on an edible hydrogel for sobering up, and a preparation method and an eating method thereof.

[0025] The invention also provides a beverage auxiliary material based on an edible hydrogel for sobering up, and a preparation method and a consumption method thereof.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The present invention introduces a common water retaining agent to enhance the adsorption of alcohol by the gel and maintain a lower or even zero release of subsequent alcohol, which can not only effectively reduce the alcohol concentration in the simulated liquid in the digestion simulation, but also effectively reduce the breath alcohol concentration of volunteers after drinking in the volunteer experiment. Various products further formed by the edible hydrogel for alcohol sobering provided by the present invention can effectively reduce the absorption of alcohol by the human body and reduce the harm of alcohol to the human body.

[0028] 2. The raw materials used in the present invention are all conventional commercially available food raw materials or food additives, which are simple and easy to obtain, and do not require secondary processing such as ultrafine grinding of the raw materials.

[0029] 3. The production process of the present invention is simple. For example, some formulas can be produced using conventional equipment for producing jelly, without the need for special modifications to the production equipment or production line, and without the need for additional labor protection, and thus has extremely high commercial prospects.

[0030] 4. Compared with products containing probiotics, the products obtained by the present invention are also easier to preserve under the premise of reasonable packaging.

[0031] These and other features and advantages of the present invention will become apparent with reference to the following description of the embodiments, examples and appended claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The edible hydrogel-based jelly for hangover relief obtained in Example F was subjected to simulated digestion in the stomach, small intestine and colon according to the Chinese Pharmacopoeia before and after: (A) before simulated digestion; (B) after 2 hours of simulated digestion in the stomach; (C) after 3 hours of simulated digestion in the small intestine; (D) after 16 hours of simulated digestion in the colon. DETAILED DESCRIPTION

[0033] The invention provides an edible hydrogel for sobering up, and the edible hydrogel for sobering up at least comprises a water retaining agent, edible glue and water.

[0034] In an embodiment of the present invention, the water retaining agent is not particularly limited, and is preferably a water retaining agent allowed to be used in GB2760 "National Food Safety Standard Food Additive Usage Standard". Specifically, as an example, the water retaining agent is preferably selected from one or more of propylene glycol, glycerol, polydextrose, phosphoric acid and phosphate, maltitol, maltitol liquid, sorbitol, sorbitol liquid, sodium lactate, and potassium lactate. Wherein, the phosphoric acid and phosphate are selected from phosphoric acid, disodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate, potassium polymetaphosphate, and acid calcium pyrophosphate. According to its applicable scope and limit, more preferably it is one or more of glycerol, polydextrose, sorbitol, sorbitol liquid, maltitol, maltitol liquid, sodium lactate and potassium lactate, more preferably it is one or more of glycerol, polydextrose, maltitol, maltitol liquid, sodium lactate and potassium lactate, more preferably it is one or more of glycerol, polydextrose, maltitol and maltitol liquid.

[0035] In a preferred embodiment of the present invention, the water retaining agent is preferably glycerol or a combination of glycerol and other water retaining agents, because the addition of glycerol has less effect on the elasticity, hardness and other taste of the hydrogel. More preferably, it is glycerol, a combination of glycerol and maltitol, a combination of glycerol and polydextrose, and a ternary combination of glycerol, maltitol and polydextrose. Wherein, the content of glycerol in the water retaining agent is not less than 20%, preferably not less than 30%, more preferably not less than 40%, more preferably not less than 50%, more preferably not less than 60%, and most preferably not less than 70%.

[0036] In an embodiment of the present invention, the edible gum is selected from one or more of hot-melt edible gum, ion-compound edible gum, and a composition extracted from natural food materials with edible gum as the main component.

[0037] The hot-melt edible gum has the property of dissolving upon heating and forming a gel upon cooling. For example, it is selected from but not limited to agar, carrageenan, curdlan, gellan gum, gelatin, etc., preferably agar, carrageenan, curdlan gum, because the gel formed by them is more stable in gastrointestinal simulated fluid.

[0038] The ion-compounded edible gum is selected from, but not limited to, a composition of sodium alginate and calcium salt, a composition of carrageenan and potassium salt or sodium salt, a composition of low-ester pectin and calcium salt or magnesium salt, a composition of gellan gum and calcium salt or magnesium salt, etc. Wherein, as an example, the potassium salt is preferably selected from potassium citrate, potassium chloride, potassium lactate, the sodium salt is preferably selected from sodium citrate, sodium chloride, sodium lactate, the calcium salt is preferably selected from calcium chloride, calcium lactate, calcium carbonate, calcium oxide, calcium ascorbate, and the magnesium salt is preferably selected from magnesium chloride. The ion-compounded edible gum is preferably a composition of sodium alginate and calcium salt, a composition of carrageenan and potassium salt or sodium salt, because its raw material sources are wide, and the resulting gel is more stable in gastrointestinal simulated fluid.

[0039] In one embodiment of the present invention, the edible gum is selected from a natural food extract complex, for example, it is selected from but not limited to konjac flour, agar powder, Gracilaria powder, Eucheuma powder, Carrageenan powder, and Herba Jellyfish powder, preferably konjac flour, because it not only has a wide range of raw material sources, but also the resulting gum is stable in gastrointestinal simulated fluid.

[0040] In one embodiment of the present invention, the edible gum preferably contains at least one or more of agar, carrageenan, curdlan, a combination of sodium alginate and calcium salt, a combination of carrageenan and potassium salt or sodium salt, and konjac flour.

[0041] In one embodiment of the present invention, the edible gum is an edible gum composition, which contains at least two or more of agar, carrageenan, curdlan, a composition of sodium alginate and calcium salt, a composition of carrageenan and potassium salt or sodium salt, and konjac flour. As an example, the edible gum composition is selected from but not limited to: a konjac flour, sodium alginate, calcium lactate composition; a konjac flour, carrageenan, potassium citrate composition; a konjac flour, curdlan composition, konjac flour, sodium alginate, calcium lactate, carrageenan, potassium chloride composition; a konjac flour, carrageenan, potassium chloride, agar composition; a konjac flour, carrageenan, sodium citrate, potassium chloride, potassium citrate composition; a konjac flour, agar, carrageenan, potassium chloride, sodium alginate, calcium lactate composition; a konjac flour, agar, sodium alginate, carrageenan, calcium lactate, sodium citrate, potassium chloride, potassium citrate composition.

[0042] In an embodiment of the present invention, the water is water that can be used for food processing, preferably purified water or deionized water.

[0043] Among them, the mass ratio of water to moisture retaining agent is 100:(0.5-100), and the mass ratio of water to edible gum is 100:(0.5-5). Among them, the mass ratio of water to moisture retaining agent is preferably 100:(6-100), because within this range, the alcohol sobering performance of the hydrogel is significantly improved; more preferably 100:(7-100), more preferably 100:(7-50), more preferably 100:(7-25), most preferably 100:(7-12), because within this range, the alcohol sobering performance of the hydrogel is more stable, and at the same time, the elasticity and hardness of the hydrogel are moderate, and the taste is better. Among them, the mass ratio of water to edible gum is preferably 100:(2-5), because within this range, the elasticity and hardness of the hydrogel are moderate, which is more conducive to maintaining stable alcohol sobering performance on the one hand, and better taste on the other hand.

[0044] In one embodiment of the present invention, the edible hydrogel for hangover relief further contains low-viscosity soluble dietary fiber, the viscosity of a 1% aqueous solution by weight at room temperature is not higher than 100 mPa·s. As an example, the low-viscosity soluble dietary fiber of the present invention is selected from but not limited to one or more of pectin, fruit and vegetable powder, alginate, fucose, inulin, oligofructose, sodium carboxymethyl cellulose, preferably one or two of inulin and oligofructose.

[0045] In one embodiment of the present invention, the edible hydrogel for hangover relief further contains other food raw materials and other food additives, and the other food raw materials and other food additives are selected from, but not limited to, thickeners, flavoring agents, and preservatives as examples.

[0046] In a preferred embodiment of the present invention, the edible hydrogel for hangover relief further contains a water-soluble thickener at room temperature or under heating conditions, which is used to adjust the hardness and elasticity of the edible gel. For example, the thickener is selected from but not limited to glucomannan, sodium alginate, potassium alginate, sodium carboxymethyl cellulose, xanthan gum, cyclodextrin, gum arabic, taro gum, guar gum, pectin, locust bean gum, gellan gum, methylcellulose, soluble soybean polysaccharide, tamarind polysaccharide gum, flaxseed gum, etc., preferably one or more of glucomannan, sodium alginate, sodium carboxymethyl cellulose, and xanthan gum.

[0047] In a preferred embodiment of the present invention, the edible hydrogel for hangover relief further contains a flavoring agent for adjusting the taste of the product. The flavoring agent is selected from food raw materials with flavoring effects and sweeteners, acidity regulators, edible spices, etc. permitted for use in GB2760 "National Food Safety Standard for the Use of Food Additives".

[0048] Among them, the food raw materials with seasoning effect are selected from, but not limited to, sucrose, white sugar, starch sugar, fruit powder, concentrated fruit juice, etc. as examples. The starch sugar is in the form of powdered sugar or syrup, and is selected from, but not limited to, one or more of glucose powder, glucose syrup, oligomalto-oligosaccharide, fructose syrup, maltose, and maltodextrin.

[0049] Wherein, the sweetener is selected from, but not limited to, one or more of advantame, erythritol, neotame, cyclamate, mogroside, xylitol, lactitol, sucralose, alitame, aspartame, steviol glycoside, and acesulfame potassium.

[0050] Wherein, the acidity regulator is selected from, but not limited to, one or more of DL-malic acid, sodium DL-malate, L-malic acid, sodium L-malate, glacial acetic acid, adipic acid, phosphoric acid and phosphates, calcium sulfate, citric acid, potassium citrate, sodium citrate, monosodium citrate, glucono-δ-lactone, sodium gluconate, lactic acid, calcium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate, and sesquisodium bicarbonate, preferably one or more of DL-malic acid, sodium DL-malate, L-malic acid, sodium L-malate, glacial acetic acid, adipic acid, phosphoric acid and phosphates, citric acid, potassium citrate, sodium citrate, monosodium citrate, lactic acid, and sodium lactate, more preferably one or more of DL-malic acid, sodium DL-malate, L-malic acid, sodium L-malate, citric acid, potassium citrate, sodium citrate, monosodium citrate, lactic acid, and sodium lactate.

[0051] In a preferred embodiment of the present invention, the edible hydrogel for hangover relief further contains a preservative, which is selected from the preservatives permitted for use in GB2760 "National Food Safety Standard for the Use of Food Additives", preferably one or both of sorbic acid and potassium sorbate.

[0052] In one embodiment of the present invention, the edible hydrogel for sobering up directly uses commercially available edible gum compound powder that has been seasoned and thickened. For example, this type of edible gum compound powder is selected from but not limited to jelly powder, compound tortoise jelly powder, compound white jelly, compound black jelly, compound grass jelly powder, compound agar powder, etc.

[0053] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: white sugar, konjac flour, carrageenan, and potassium chloride.

[0054] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: glucose powder, konjac flour, carrageenan, potassium chloride, sodium alginate, and calcium lactate.

[0055] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: white sugar, konjac flour, locust bean gum, carrageenan, and xanthan gum.

[0056] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: maltodextrin, carrageenan, potassium chloride, and xanthan gum.

[0057] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: carrageenan, potassium chloride, xanthan gum, locust bean gum, maltodextrin, citric acid, and sodium citrate.

[0058] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: carrageenan, sodium citrate, potassium chloride, potassium citrate, konjac flour, and maltodextrin.

[0059] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: konjac flour, agar, sodium alginate, carrageenan, xanthan gum, calcium lactate, sodium citrate, potassium chloride, potassium citrate, and maltodextrin.

[0060] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: glucose powder, konjac flour, carrageenan, potassium chloride, and agar.

[0061] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: water extract of agar-agar grass, starch, licorice, honeysuckle, poria, tortoise, and selectively contains one or more of dandelion, locust flower, angelica dahurica, gardenia and the like.

[0062] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: glucose powder and konjac flour.

[0063] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: agar-agar grass and starch.

[0064] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: glucose powder, konjac flour, carrageenan, and potassium chloride.

[0065] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: white sugar, maltodextrin, grass jelly powder, konjac powder, and carrageenan.

[0066] As an example, a preferred edible gum compound powder of the present invention contains at least the following ingredients: agar powder, starch, and carrageenan.

[0067] In one embodiment of the present invention, the edible hydrogel for sobering up further contains other functional ingredients for sobering up, for example, selected from but not limited to one or more of Pueraria root, Hovenia dulcis, curcumin, milk thistle, corn oligopeptide, L-cysteine, chitosan oligosaccharide, and L-arabinose.

[0068] The edible hydrogel for hangover relief of the present invention can be made into health foods, ordinary foods, food raw materials, and food accessories such as jelly, dessert, yogurt auxiliary material, and beverage auxiliary material in the form of hydrogel blocks or hydrogel beads, wherein the dessert is selected from, but not limited to, tortoise jelly, grass jelly, jelly, ice jelly, pudding, etc.

[0069] One embodiment of the present invention provides a hangover jelly based on an edible hydrogel for hangover relief, and a preparation method and a method of eating the hangover jelly. The hangover jelly is prepared as follows: 100 parts by mass of drinking water is heated to 50-60°C, 1-10 parts by mass of glycerol, 0-10 parts by mass of maltitol, 0-10 parts by mass of polydextrose, 0-7 parts by mass of inulin, 0-7 parts by mass of oligofructose, 1-5 parts by mass of commercially available jelly powder, 0.01-2 parts by mass of thickener, 0.01-0.05 parts by mass of potassium sorbate are added, and the mixture is heated to 90-100°C while stirring, and the mixture is dispersed until visually uniform, or the instructions for use of the jelly powder are followed. Filling, and the hangover jelly of the present invention is obtained after cooling. The obtained hangover jelly can be eaten before and during drinking.

[0070] One embodiment of the present invention provides a hangover-relieving tortoise jelly based on an edible hydrogel for hangover relief, and a preparation method and a method of consumption thereof. The hangover-relieving tortoise jelly is prepared as follows: 100 parts by mass of drinking water is heated to 50-60°C, 1-10 parts by mass of glycerol, 0-10 parts by mass of maltitol, 0-10 parts by mass of polydextrose, and 1-5 parts by mass of commercially available tortoise jelly powder are added, and the mixture is heated to 90-100°C while stirring, and the mixture is dispersed until visually uniform, or the instructions for use of the tortoise jelly powder are followed. The tortoise jelly is molded and cooled to obtain the hangover-relieving tortoise jelly of the present invention. The obtained tortoise jelly is cut into pieces, mixed with sugar water and other optional auxiliary materials, and can be eaten before or during drinking.

[0071] One embodiment of the present invention provides a hangover pudding based on an edible hydrogel for hangover relief, and a preparation method and a method of consumption thereof. The hangover pudding is prepared as follows: 100 parts by mass of drinking water is heated to 50-60°C, 1-10 parts by mass of glycerol, 0-10 parts by mass of maltitol, 0-10 parts by mass of polydextrose and 1-10 parts by mass of commercially available pudding powder are added, and the mixture is heated to 90-100°C while stirring, and the mixture is dispersed until visually uniform, or the instructions for use of the pudding powder are followed. The mixture is cooled in a mold, and the hangover pudding of the present invention is obtained after solidification by refrigeration. The obtained hangover pudding is cut into pieces, mixed with sugar water and other optional auxiliary materials, and can be eaten before or during drinking.

[0072] One embodiment of the present invention provides a hangover-relieving grass jelly jelly based on an edible hydrogel for hangover relief, and a preparation method and a method of consumption thereof. The hangover-relieving grass jelly jelly is prepared as follows: 100 parts by mass of drinking water is heated to 50-60°C, 1-10 parts by mass of glycerol, 0-10 parts by mass of maltitol, 0-10 parts by mass of polydextrose and 1-10 parts by mass of commercially available grass jelly powder are added, and the mixture is heated to 90-100°C while stirring, and the mixture is dispersed until visually uniform, or the instructions for use of the grass jelly powder are followed. The hangover-relieving grass jelly jelly of the present invention is obtained by cooling in a mold and refrigerating and solidifying. The obtained hangover-relieving grass jelly jelly is cut into pieces, mixed with sugar water and other optional auxiliary materials, and can be eaten before or during drinking.

[0073] One embodiment of the present invention provides a yogurt auxiliary material based on an edible hydrogel for hangover relief, and a preparation method and a method of consumption thereof. The yogurt auxiliary material is prepared as follows as an example: 100 parts by mass of drinking water is heated to 50-60°C, 1-10 parts by mass of glycerol, 0-10 parts by mass of maltitol, 0-10 parts by mass of polydextrose, 0-7 parts by mass of inulin, 0-7 parts by mass of oligofructose, 1-5 parts by mass of commercially available jelly powder, 0.01-2 parts by mass of thickener, 0.01-0.05 parts by mass of potassium sorbate are added, and the mixture is stirred and dispersed until visually uniform, or operated according to the instructions for use of the jelly powder. Filling, after cooling, the hydrogel block for hangover relief that can be used as a yogurt auxiliary material of the present invention is obtained. The obtained yogurt auxiliary material is diced and mixed with yogurt, which can be eaten before and during drinking.

[0074] One embodiment of the present invention provides a beverage adjuvant based on an edible hydrogel for sobering up, and a preparation method and a method of consumption thereof. The beverage adjuvant is prepared as follows as an example: add 2 to 4 parts by mass of sodium alginate, 1 to 50 parts by mass of glycerol, 0 to 50 parts by mass of maltitol, 0 to 50 parts by mass of polydextrose, and 0.01 to 0.05 parts by mass of potassium sorbate to 100 parts by mass of drinking water, stir and disperse until visually uniform, and drop into a 2.5% calcium lactate aqueous solution to obtain the hydrogel beads for sobering up that can be used as a beverage adjuvant of the present invention. The obtained beverage adjuvant is mixed with drinks such as milk tea and fruit tea, and can be consumed before or during drinking.

[0075] The alcohol content in the present invention is measured according to the alcohol meter method in GB 5009.225-2023 "National Food Safety Standard Determination of Ethanol Concentration in Wine and Edible Alcohol". The change in alcohol content is calculated according to the following formula:

[0076] Alcohol content change = (alcohol content of solution after immersion - alcohol content of solution before immersion) / alcohol content of solution before immersion × 100%

[0077] The present invention is further described below in conjunction with some specific embodiments. The specific embodiments are for further illustrating the present invention in detail, but are not intended to limit the protection scope of the present invention.

[0078] Examples A1 to A3

[0079] Add 2-3 parts by weight of agar and 20-60 parts by weight of a water retaining agent to 100 parts by weight of drinking water, heat to 90°C while stirring, and keep warm until the mixture is uniformly dispersed. Fill the mixture, and after cooling, obtain the edible hydrogel for alcohol sobering of the present invention. Cut the obtained gel into blocks of about 1 cm square for subsequent alcohol adsorption test.

[0080] Table 1: Composition of Examples A1 to A3 and Comparative Example A1

[0081] sample Water consumption (portion) Edible glue dosage (portion) Types of water retaining agents Amount of water retaining agent (parts) Example A1 100 3 glycerin 50 Example A2 100 2 Polydextrose 20 Example A3 100 2 Maltitol 60 Comparative Example A1 100 2 - -

[0082] Table 2: Alcohol adsorption test results of Examples A1 to A3 and Comparative Example A1

[0083]

[0084]

[0085] Examples A1 to A3 show that after the introduction of the moisture retaining agent, the obtained samples not only enhance the adsorption capacity of alcohol, but also enhance the retention capacity of alcohol compared with comparative example A1.

[0086] Embodiments B1 to B3

[0087] 2-4 parts by weight of sodium alginate and 50-100 parts by weight of a water retaining agent are added to 100 parts by weight of drinking water, stirred and dispersed until visually uniform, and then dropped into a 2.5% calcium lactate aqueous solution to obtain the hydrogel beads for alcohol sobering of the present invention. The obtained hydrogel beads are filtered out from the solution and the surface solution is wiped dry for subsequent alcohol adsorption test.

[0088] Table 3: Composition of Examples B1 to B3 and Comparative Example B1

[0089] sample Water consumption (portion) Edible glue dosage (portion) Types of water retaining agents Amount of water retaining agent (parts) Example B1 100 3 Propylene glycol 50 Example B2 100 4 glycerin 100 Example B3 100 2 Sorbitol 50 Comparative Example B1 100 2 - -

[0090] Table 4: Alcohol adsorption test results of Examples B1 to B3 and Comparative Example B1

[0091]

[0092] Examples B1 to B3 show that after the introduction of the moisture retaining agent, the obtained samples not only enhance the adsorption capacity of alcohol, but also enhance the alcohol retention capacity compared with comparative example B1.

[0093] Examples C1 to C10

[0094] Heat 100 parts by mass of drinking water to 50-60°C, add a certain amount of glycerin and a certain amount of jelly powder, continue to heat to 90-100°C while stirring, and keep warm and disperse until visually uniform. Fill, and after cooling, obtain the edible hydrogel for hangover relief of the present invention. Cut the obtained gel into blocks of about 1 cm square for subsequent alcohol adsorption test.

[0095] The jelly powder comprises the following ingredients: konjac flour, agar, sodium alginate, carrageenan, xanthan gum, calcium lactate, sodium citrate, potassium chloride, potassium citrate and maltodextrin.

[0096] Table 5: Composition of Examples C1 to C10, Comparative Examples C1 and C2

[0097] sample Water consumption (portion) Amount of jelly powder (serving) Types of water retaining agents Amount of water retaining agent (parts) Example C1 100 3 glycerin 0.5 Example C2 100 3 glycerin 1 Example C3 100 3 glycerin 4 Example C4 100 5 glycerin 5 Example C5 100 5 glycerin 6 Example C6 100 5 glycerin 7 Example C7 100 5 glycerin 8 Example C8 100 5 glycerin 12 Example C9 100 5 glycerin 25 Example C10 100 5 glycerin 50 Comparative Example C1 100 3 - - Comparative Example C2 100 5 - -

[0098] Table 6: Alcohol adsorption test results of Examples C1 to C10, Comparative Examples C1 and C2

[0099]

[0100]

[0101] Examples C1 to C10 show that after the introduction of the water retaining agent, the obtained samples not only enhance the adsorption capacity of alcohol, but also enhance the retention capacity of alcohol compared with comparative examples C1 and C2. Moreover, when the glycerol content is greater than or equal to 6% of the water mass, the alcohol content under the test condition is reduced by more than 25%, so it is more preferred. When the glycerol content is greater than or equal to 7% of the water mass, the alcohol content under the test condition is reduced by more than 30%, so it is more preferred.

[0102] Embodiments D1 to D7

[0103] Heat 100 parts by mass of drinking water to 50-60°C, add 5 parts by mass of glycerin, 5 parts by mass of jelly powder (same as in Example C) and a certain amount of inulin, continue to heat to 90-100°C while stirring, and keep warm and disperse until visually uniform. Fill, and after cooling, obtain the edible hydrogel for hangover sobering of the present invention. Cut the obtained gel into blocks of about 1 cm square for subsequent alcohol adsorption test.

[0104] Table 7: Inulin dosage and alcohol adsorption test results of Examples D1 to D7

[0105]

[0106]

[0107] Examples D1 to D7 show that when the inulin content is greater than or equal to 5% of water, the alcohol content change under the test conditions is greater than or equal to 10%, so it is more preferred. However, it is worth noting that further increasing the inulin content to 8% or 10% not only reduces the alcohol content change on the one hand, but also leads to poor gel uniformity on the other hand. Therefore, the inulin content is greater than or equal to 5% of water and less than or equal to 7% is a more preferred embodiment of the present invention.

[0108] Embodiments E1 to E4

[0109] Heat 175 parts by weight of drinking water to 50-60°C, add 20 parts by weight of a water retainer, 10 parts by weight of a low-viscosity soluble dietary fiber, and 5 parts by weight of jelly powder (same as in Example C), continue to heat to 90-100°C while stirring, and keep warm and disperse until visually uniform. Fill, and after cooling, obtain the edible hydrogel for alcohol sobering of the present invention. Cut the obtained gel into blocks of about 1 cm square for subsequent alcohol adsorption tests.

[0110] Table 8: Examples E1 to E4 formulations

[0111]

[0112] Table 9: Alcohol adsorption test results of Examples E1 to E4 under different test conditions

[0113]

[0114]

[0115] Examples E1 to E4 show that using different types of water-retaining agent combinations and different types of low-viscosity soluble dietary fibers all have similar alcohol adsorption effects under different application conditions.

[0116] Example F

[0117] 155 parts by mass of drinking water were heated to 50-60°C, 14 parts by mass of glycerol, 4 parts by mass of maltitol, 2 parts by mass of polydextrose, 10 parts by mass of inulin, 5 parts by mass of jelly powder (same as in Example C), 0.3 parts by mass of sodium carboxymethyl cellulose (high viscosity), and 0.04 parts by mass of potassium sorbate were added, and the mixture was heated to 90-100°C while stirring, and dispersed until visually uniform, and then 20 parts by mass of concentrated grape juice were added and stirred until uniform, and the mixture was filled into a jelly product with a net weight of 20 g / piece. The obtained jelly was cut into blocks of about 1 cm square for subsequent testing.

[0118] Preparation of simulated gastric juice / alcohol mixed solution: Mix a certain amount of Chinese Pharmacopoeia simulated gastric juice and 95% edible ethanol to the required alcohol content, and use 1M hydrochloric acid or sodium hydroxide aqueous solution to adjust the pH to pH = 3 ± 0.1.

[0119] Table 10: Alcohol adsorption test results of Example F under different test conditions

[0120]

[0121] The above results show that the gastric simulated environment has no significant effect on the alcohol adsorption effect of the gel.

[0122] Furthermore, 10 g of the gel obtained in Example F was cut into blocks of about 1 cm square and photographed (see Figure 1 A); Place the gel block in 40 mL of simulated gastric fluid from the Chinese Pharmacopoeia, keep warm at 37°C for 2 hours, and take photos (see Figure 1 B); filter out the gel, transfer to 40 mL of simulated small intestinal fluid, keep at 37°C for 3 hours, and take photos (see Figure 1 C); the gel was filtered out and transferred to 40 mL of simulated colonic fluid, kept at 37°C for 16 hours, and photographed and recorded (see Figure 1 D). The shape of the gel pieces remains intact after digestion.

[0123] Volunteer breath test

[0124] The alcohol-relief jelly product obtained in Example F was used in the breath test experimental group of volunteers. In addition, the control group consumed a commercially available gel jelly alcohol-relief product containing psyllium husk powder, and the blank group consumed ordinary commercially available fruit-flavored jelly.

[0125] Volunteer 1, Xiao Zhu, female, 25 years old, has no drinking habit and can drink about 300mL of red wine.

[0126] The volunteers drank 50 mL of red wine with an alcohol content of 13.5% within 3 minutes, and ate 20 g of jelly at the same time, and started timing. The volunteers were asked to exhale using an alcohol tester at regular intervals and the values ​​and the volunteers' status were recorded. Among them, 20 g of jelly was eaten again after 30 minutes of drinking.

[0127] Table 11: Comparison of alcohol breath test results of volunteer 1

[0128]

[0129] Note: Percentage change of exhalation value = (experimental group exhalation value - blank group exhalation value) / blank group exhalation value × 100%

[0130] Volunteers' subjective feedback: Eating hangover jelly while drinking can help people recover faster to a state of not drinking. Moreover, eating jelly while drinking is also very natural.

[0131] The above results show that, in general, the jelly samples obtained from the edible hydrogel for hangover relief of the present invention have similar effects as the control jelly samples in reducing the breath alcohol value after drinking, especially in the first 30 minutes after drinking, the advantage of the product in reducing the breath alcohol value after drinking is more obvious.

[0132] Volunteer 2, Xiao Tang, male, 23 years old, has a habit of drinking frequently and can drink about 12 liang of Fenjiu.

[0133] The volunteers drank 50 mL of 53° liquor within 3 minutes and ate 20 g of jelly at the same time, and then started timing. The volunteers were asked to exhale using an alcohol tester at regular intervals and the values ​​and the volunteers' status were recorded. After the 30th minute of drinking, 20 g of jelly was eaten again.

[0134] Table 12: Comparison of alcohol breath test results of volunteer 2

[0135]

[0136] Note: Percentage change of exhalation value = (experimental group exhalation value - blank group exhalation value) / blank group exhalation value × 100%

[0137] Volunteers' subjective feedback: Without the hangover jelly, the wine was difficult to swallow, but drinking while eating the hangover gel made it easier to swallow and the wine tasted smoother. Without the hangover jelly, people felt uncomfortable lying down to rest after drinking, and even felt like vomiting, but after eating the hangover jelly, they could fall asleep smoothly without any adverse reactions. After eating the hangover jelly, it felt that the time it took to recover from the alcohol was significantly shorter than that without the hangover jelly.

[0138] The above results show that the hangover jelly sample obtained from the edible hangover relieving hydrogel of the present invention also has a significant effect on reducing the breath alcohol value of liquor with a higher alcohol content after drinking.

[0139] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. An edible hydrogel for hangover relief, characterized in that: The edible hydrogel for hangover relief at least comprises water, a moisture retaining agent and edible gum; wherein the mass ratio of water to the moisture retaining agent is 100:(0.5-100), and the mass ratio of water to the edible gum is 100:(0.5-5).

2. The edible hydrogel for sobering up according to claim 1, characterized in that: The mass ratio of water to moisture retaining agent is 100:(7-50).

3. The edible hydrogel for hangover relief according to claim 1, characterized in that: The mass ratio of water to edible gum is 100:(2-5).

4. The edible hydrogel for hangover relief according to claim 1, characterized in that: in, The water retaining agent is selected from one or more of glycerol, polydextrose, maltitol, maltitol liquid, sodium lactate and potassium lactate.

5. The edible hydrogel for hangover relief according to claim 1, characterized in that: in, The edible gum contains at least one or more of agar, carrageenan, curdlan, a combination of sodium alginate and calcium salt, a combination of carrageenan and potassium salt or sodium salt, and konjac flour.

6. The edible hydrogel for sobering up according to claim 1, characterized in that: The edible hydrogel for hangover relief also contains soluble dietary fiber; wherein the viscosity of a 1% by weight aqueous solution of the soluble dietary fiber at room temperature is not higher than 100 mPa·s, and the mass ratio of water to the soluble dietary fiber is 100:(5-7).

7. The edible hydrogel for sobering up according to claim 6, characterized in that: The soluble dietary fiber is selected from one or two of inulin and oligofructose.

8. The edible hydrogel for sobering up according to claim 1, characterized in that: The edible hydrogel for sobering up also contains other food raw materials and other food additives, and the other food raw materials and other food additives are selected from flavoring agents, thickeners and preservatives.

9. The edible hydrogel for hangover relief according to claim 1, characterized in that: The edible hydrogel for sobering up also contains other functional ingredients for sobering up, and the other functional ingredients for sobering up are selected from one or more of kudzu root, hovenia dulcis, curcumin, milk thistle, corn oligopeptide, L-cysteine, chitosan oligosaccharide and L-arabinose.

10. An edible hydrogel for sobering up according to any one of claims 1 to 9, characterized in that: The edible hydrogel for hangover relief is applied to the following health foods, common foods, food raw materials, and food supplements: jelly, desserts, yogurt supplements, and beverage supplements, and is in the form of hydrogel blocks or hydrogel beads; wherein the desserts are tortoise jelly, grass jelly, jelly, ice jelly, and pudding.

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