Functional hangover alleviating candy and preparation method thereof

Abstract

The invention provides a functional hangover-alleviating candy. The functional hangover-alleviating candy has the following formula (all the components account for the total weight of the candy): 15-20% of radix puerariae; 10%-15% of semen hoveniae; 5%-10% of fructus amomi; 5%-10% of pericarpium citri reticulatae; 3%-8% of a green tea extract; 2%-5% of a mint extract; 3%-7% of a dark plum extract; 3%-7% of a hawthorn extract; 2%-6% of a lily extract; 20%-30% of a sweetening agent; 4%-10% of a filling agent; 0.5%-1% of edible essence; and 0.5%-1% of a lubricant. According to the functional hangover-alleviating candy disclosed by the invention, various natural components with hangover-alleviating and liver-protecting effects are fused, so that a precise and synergistic hangover-alleviating mechanism and a comprehensive liver-protecting effect are realized, the alcohol metabolism efficiency of a body is improved, the body is also promoted to quickly recover from a drunkenness state, and healthy and pleasant drinking experience is provided for people.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, specifically a functional alcohol-relief candy that combines multiple natural ingredients such as kudzu root and Hovenia dulcis and a preparation method thereof. The candy aims to effectively alleviate the adverse effects of alcohol on the human body, protect the liver, and enhance the body's ability to metabolize alcohol through the synergistic effect of natural ingredients, while providing a pleasant eating experience. Background Art

[0002] In the fast-paced modern life, social activities are frequent and drinking has become a part of daily life for many people. However, excessive drinking not only affects personal physical health, but may also have a negative impact on social relationships. Excessive alcohol intake can lead to a series of health problems such as liver damage, nervous system inhibition, and increased burden on the cardiovascular system. Therefore, it is particularly important to develop a functional food that can effectively alleviate the harm of alcohol and protect physical health.

[0003] Traditional Chinese medicine has a long history and rich experience in sobering up and protecting the liver. For example, Pueraria root, as a common Chinese medicine, is widely used in sobering up prescriptions. Its rich isoflavone compounds can effectively promote the decomposition of ethanol in the blood and reduce the burden on the liver. Hovenia dulcis also has a significant sobering up effect. The various alkaloids and flavonoids it contains can accelerate the metabolism of acetaldehyde and relieve the discomfort caused by drunkenness. In addition, plant extracts such as green tea, mint, black plum, hawthorn, lily, etc. also show great potential in sobering up and health care due to their antioxidant, liver cell repair and regeneration, and nervous system regulation effects. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a functional hangover-relieving candy and a preparation method thereof.

[0005] The technical problem to be solved by the present invention is achieved by adopting the following technical solutions:

[0006] The formula of a functional hangover-relief candy provided by the present invention is as follows (all ingredients are calculated by percentage of the total weight of the candy): kudzu root: 15%-20%; Hovenia dulcis: 10%-15%; Amomum villosum: 5%-10%; Tangerine peel: 5%-10%; Green tea extract: 3%-8%; Mint extract: 2%-5%; Black plum extract: 3%-7%; Hawthorn extract: 3%-7%; Lily extract: 2%-6%; Sweetener: 20%-30%; Filler: 4%-10%; Edible flavor: 0.5%-1%; Lubricant: 0.5%-1%.

[0007] Preferably, the filler may be one or more of starch and microcrystalline cellulose.

[0008] Preferably, the lubricant may be magnesium stearate.

[0009] Preferably, the sweetener can be one or more of maltitol, aspartame, and honey. The preparation method of the functional hangover-relieving candy is as follows:

[0010] 1. Raw material preparation and pretreatment

[0011] Raw material selection: Ensure that all raw materials meet food safety standards.

[0012] Accurate weighing: Accurately weigh each raw material according to the formula ratio.

[0013] Pretreatment: Grind the raw materials such as Pueraria root, Hovenia dulcis, Amomum villosum, and dried orange peel to make them evenly mixed. Extracts such as green tea, mint, black plum, hawthorn, and lily should be placed at room temperature (20-25°C) for at least 2 hours before mixing to ensure even temperature.

[0014] 2. Mixing and pulping Preliminary mixing: Mix the raw materials in a V-type mixer at a speed of 30 rpm for 8-10 minutes to ensure uniform distribution.

[0015] Pulping: Add appropriate amount of water, heat and stir at 60-70℃ until completely dissolved to form a uniform slurry.

[0016] 3. Boil the slurry and seasoning sugar: Place the slurry in a double-layer pot, heat to 110-120℃, maintain this temperature and boil for 1.5-2 hours, stirring every 10-15 minutes.

[0017] Seasoning: Add sweetener and filler, continue stirring until smooth. Then add flavoring to taste.

[0018] 4. Molding and Cooling

[0019] Molding: Pour the prepared slurry quickly into a mold preheated to 45-50℃.

[0020] Cooling: The mold is placed at room temperature to cool naturally for 2-3 hours, or forced to cool in a cooling room at 15-20℃ for 1-1.5 hours.

[0021] V. Packaging and Storage

[0022] Packaging: Use airtight packaging materials to ensure that the candies are not damp.

[0023] Storage: Store at 15-25℃ and relative humidity not exceeding 50%.

[0024] Beneficial effects of the present invention:

[0025] 1. Accurate and synergistic hangover-relief mechanism: The functional hangover-relief candy of the present invention carefully combines a variety of natural plant ingredients such as kudzu root, Hovenia dulcis, Amomum villosum, and dried orange peel, which show a significant synergistic effect in hangover-relief. Pueraria root is rich in isoflavone compounds, which can effectively promote the decomposition of ethanol in the blood; Hovenia dulcis contains a variety of alkaloids and flavonoids, which can accelerate the metabolism of acetaldehyde; Amomum villosum, dried orange peel, etc. have the effects of regulating qi and digestion, soothing the stomach and stopping vomiting, and can relieve the discomfort symptoms caused by drunkenness.

[0026] 2. Comprehensive liver protection: Green tea extract is rich in antioxidant ingredients such as tea polyphenols and catechins, which can protect the liver from oxidative stress damage caused by alcohol; extracts such as black plum and hawthorn can promote the repair and regeneration of liver cells and enhance the liver's detoxification function. Lily extract has the effects of nourishing yin and moistening the lungs, clearing the heart and calming the nerves, and helps relieve tension and anxiety caused by alcohol intake.

[0027] 3. Synergistically improve alcohol metabolism efficiency and promote physical recovery: In the candy of the present invention, ingredients such as Pueraria root and Hovenia dulcis can accelerate the metabolism of ethanol and acetaldehyde, while extracts such as green tea, black plum, and hawthorn can enhance the liver's detoxification function and cell repair ability. The synergistic effect of these ingredients not only improves the body's alcohol metabolism efficiency, accelerates the decomposition and excretion of alcohol in the body, but also promotes the repair and regeneration of liver cells, thereby accelerating the body's recovery from drunkenness. In addition, ingredients such as Amomum villosum and dried tangerine peel also have the effects of regulating qi and digestion, soothing the stomach and stopping vomiting, which helps to alleviate the discomfort symptoms caused by drunkenness and further promotes physical recovery.

[0028] 4. Synergistically improve the drinking experience and enhance the quality of life: In the candy of the present invention, ingredients such as mint and lily have the effect of refreshing breath and soothing nerves, and can improve bad breath and nervousness after drinking. At the same time, natural organic acids and vitamins in extracts such as black plums and hawthorns can nourish the body and enhance immunity. The synergistic effect of these ingredients not only improves the comfort after drinking, but also improves the overall drinking experience. In addition, long-term and moderate consumption of the candy of the present invention can also help regulate the nervous system and enhance the body's resistance, thereby improving the quality of life.

[0029] In summary, the functional hangover-relieving candy of the present invention achieves comprehensive and efficient hangover-relieving and liver-protecting effects through precisely coordinated natural ingredients, while improving the drinking experience and enhancing the quality of life. DETAILED DESCRIPTION

[0030] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0031] Embodiment 1

[0032] The formula of a functional hangover-relieving candy (calculated by the total weight percentage of the candy) is as follows: 18% of kudzu root, 12% of Hovenia dulcis, 8% of Amomum villosum, 8% of dried tangerine peel, 6% of green tea extract, 4% of mint extract, 6% of black plum extract, 5% of hawthorn extract, 4% of lily extract, 20% of maltitol, 8% of starch, 0.7% of edible flavor, and 0.3% of magnesium stearate.

[0033] The preparation method of the functional hangover-relieving candy is as follows:

[0034] 1. Raw material preparation and pretreatment Raw material selection: Ensure that all raw materials meet food safety standards.

[0035] Accurate weighing: Accurately weigh each raw material according to the formula ratio.

[0036] Pretreatment: Grind the raw materials such as Pueraria root, Hovenia dulcis, Amomum villosum, and dried orange peel to make them evenly mixed. Extracts such as green tea, mint, black plum, hawthorn, and lily need to be placed at room temperature for 3 hours at 25°C before mixing to ensure even temperature.

[0037] 2. Mixing and pulping Preliminary mixing: Mix the raw materials in a V-type mixer at a speed of 30 rpm for 10 minutes to ensure uniform distribution.

[0038] Pulping: Add appropriate amount of water, heat and stir at 70℃ until completely dissolved to form a uniform slurry.

[0039] 3. Boil the slurry and seasoning sugar: Place the slurry in a double-layer pot, heat to 120℃, maintain this temperature and boil for 2 hours, stirring every 10 minutes.

[0040] Seasoning: Add sweetener and filler, continue stirring until smooth. Then add flavoring to taste.

[0041] 4. Molding and Cooling Molding: Quickly pour the cooked slurry into a mold preheated to 50°C.

[0042] Cooling: The mold was forced to cool in a cooling chamber at 20°C for 1 hour.

[0043] 5. Packaging and Storage Packaging: Use airtight packaging materials to ensure that the candies are not damp.

[0044] Storage: Store at 25°C and relative humidity not exceeding 50%.

[0045] Embodiment 2

[0046] The formula of a functional hangover-relieving candy (calculated by the total weight percentage of the candy) is as follows: 20% of kudzu root, 10% of Hovenia dulcis, 6% of Amomum villosum, 10% of dried tangerine peel, 3% of green tea extract, 2% of mint extract, 4% of black plum extract, 3% of hawthorn extract, 6% of lily extract, 30% of a combination of aspartame and maltitol (15% of aspartame and 15% of maltitol), 5% of microcrystalline cellulose, 0.9% of edible flavor, and 0.1% of magnesium stearate.

[0047] The preparation method is the same as that of Example 1.

[0048] Embodiment 3

[0049] The formula of a functional hangover-relieving candy (calculated by the total weight percentage of the candy) is as follows: 20% of kudzu root, 15% of Hovenia dulcis, 10% of Amomum villosum, 10% of dried tangerine peel, 3% of green tea extract, 2% of mint extract, 3% of black plum extract, 3% of hawthorn extract, 2% of lily extract, 26% of honey, 4% of starch, 1% of edible flavor, 0.5% of magnesium stearate, and 0.5% of natural lemon pigment.

[0050] The preparation method is the same as that in Example 1, except that 0.5% of natural lemon pigment is added during seasoning in step 3.

[0051] The following are three comparative proportions of the functional hangover-relieving candies in this technical solution, with comparative analysis from the perspectives of taste, effect, and target groups:

[0052] 1. Taste Analysis

[0053] Embodiment 1: Ingredients: Contains a variety of natural plant extracts and maltitol, so that the candy has a more natural sweetness and a certain plant flavor.

[0054] Taste: Due to the addition of maltitol, the candy tastes refreshing, with moderate sweetness and not too sweet. At the same time, the addition of plant extracts may also bring a certain aroma and taste level.

[0055] Example 2: Ingredients: Aspartame and maltitol are used in combination as sweeteners. Aspartame has high sweetness but low calories, while maltitol provides a certain balance in taste and sweetness.

[0056] Taste: Since aspartame is sweeter, candies may be sweeter but lower in calories, which is suitable for people who pursue low calories. However, the taste of aspartame may be different from maltitol, and the overall taste may be more refreshing, but with a slightly artificial sweet taste.

[0057] Example 3: Ingredients: Honey is used as the main sweetener. Honey has a more natural sweetness and a unique honey aroma.

[0058] Taste: The candy tastes richer, with moderate sweetness and a honey aroma, making the overall taste richer and more natural. In addition, the addition of natural lemon pigment may also add a touch of fresh lemon flavor to the candy.

[0059] 2. Effect Analysis

[0060] Embodiment 1: Effect: Since the candy contains a variety of natural plant extracts with hangover-relieving effects (such as Pueraria root, Hovenia dulcis, etc.), it may have a good hangover-relieving effect and can relieve the discomfort after drinking.

[0061] Applicable people: Suitable for people who drink frequently or need to relieve discomfort after drinking.

[0062] Example 2: Effect: It also contains a variety of hangover-relieving ingredients, but the choice of sweeteners makes the candy have lower calories, which may be more suitable for people who need to control calorie intake.

[0063] Applicable people: In addition to people who drink frequently, it is also suitable for drinkers who pay attention to health and need to control calorie intake.

[0064] Embodiment 3: Effect: The addition of honey may make the candy have better health care effects, such as moistening the intestines and relieving constipation, nourishing the body, etc. At the same time, the presence of the hangover-relieving ingredients still ensures its hangover-relieving effect.

[0065] Applicable people: Suitable for all people who need to sober up, especially those who pay attention to health and like natural sweetness.

[0066] In summary, the three embodiments have their own characteristics in taste, effect and user groups. Consumers can choose appropriate functional hangover-relieving candies according to their taste preferences, health needs and drinking habits.

[0067] The following are typical cases:

[0068] 1. Typical case 1:

[0069] Zhang, male, 35 years old, business owner, lives in Baohe District, Hefei City, Anhui Province;

[0070] Background: Zhang often attends business events for work and drinks frequently and in large quantities. Over time, Zhang often feels physically unwell after drinking, such as headaches, nausea, vomiting, etc., and is in a bad mental state the next day, affecting work efficiency. Zhang has also tried a variety of methods to sober up, but the results are not satisfactory.

[0071] Usage process: Zhang began to try the functional hangover candy of the present invention on the recommendation of a friend. Zhang would take two candies before drinking each time. After taking it for a period of time, Zhang found that his discomfort after drinking was significantly alleviated, and symptoms such as headache and nausea were significantly reduced, and his mental state was also improved the next day.

[0072] Effect: After taking the functional hangover-relief candy for three consecutive months, Zhang's discomfort after drinking almost completely disappeared, and his recovery speed after drinking was greatly accelerated.

[0073] 2. Typical case 2:

[0074] Wang, female, 40 years old, freelancer, lives in Baohe District, Hefei City, Anhui Province

[0075] Background: Wang likes to hang out with friends and often drinks a few glasses. However, as he gets older, Wang finds that his tolerance to alcohol is getting worse and worse. Every time he drinks, he will have symptoms such as pale face, rapid heartbeat, and dizziness. Wang has also tried to reduce his drinking, but it is difficult to avoid it completely.

[0076] Usage process: Wang started taking the functional hangover-relieving candy of the present invention after being introduced by a friend. Before drinking each time, Wang would take a candy and appropriately reduce the amount of alcohol he drank. After taking it for a period of time, Wang found that his tolerance to alcohol had improved and the discomfort after drinking was significantly reduced.

[0077] Effect: After taking functional hangover candy for half a year, Wang found that his complexion, heart rate and dizziness after drinking had been significantly improved. Now, even if he drinks a little more, Wang will not feel obvious discomfort.

[0078] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A functional hangover-relieving candy, characterized in that: The formula includes the following ingredients, all of which are calculated by percentage of the total weight of the candy: Pueraria root: 15%-20%; Hovenia dulcis: 10%-15%; Amomum villosum: 5%-10%; Tangerine peel: 5%-10%; Green tea extract: 3%-8%; Peppermint extract: 2%-5%; Black plum extract: 3%-7%; Hawthorn extract: 3%-7%; Lily extract: 2%-6%; Sweetener: 20%-30%; Filler: 4%-10%; Edible flavor: 0.5%-1%; Lubricant: 0.5%-1%.

2. The functional hangover-relieving candy according to claim 1, characterized in that: The filler is one or more of starch or microcrystalline cellulose.

3. The functional hangover-relieving candy according to claim 1, characterized in that: The lubricant is magnesium stearate.

4. The functional hangover-relieving candy according to claim 1, characterized in that: The sweetener is one or more of maltitol, aspartame and honey.

5. The functional hangover-relieving candy according to claim 1, characterized in that: It also includes natural pigments, and the added amount of the natural pigments is 0.1%-1% of the total weight of the candy.

6. A method for preparing the functional hangover-relieving candy according to claim 1, comprising the following steps: a) Raw material preparation and pretreatment; b) Mixing and pulping; c) boiling slurry and seasoning; d) Forming and cooling; e) Packaging and storage.

7. The preparation method according to claim 6, characterized in that: The speed of mixing the raw materials in step b) is 30 rpm and the mixing time is 8-10 minutes.

8. The preparation method according to claim 6, characterized in that: In step c), the temperature of the slurry is 110-120° C. and the slurry is heated for 1.5-2 hours at this temperature.

9. The preparation method according to claim 6, characterized in that: In step d), the mold is preheated to 45-50° C., or forced to cool in a cooling chamber at 15-20° C. for 1-1.5 hours.

10. The preparation method according to claim 6, characterized in that: In step e), the packaging is carried out using sealed packaging materials and stored in an environment at 15-25° C. and a relative humidity not exceeding 50%.