Health-care beverage for protecting liver and nourishing stomach after drinking and preparation process thereof

Abstract

The invention relates to the technical field of food processing, in particular to a health-care beverage for protecting liver and nourishing stomach after drinking and a preparation process of the health-care beverage. The invention relates to a preparation technology of a health-care beverage for protecting liver and nourishing stomach after drinking. The preparation technology comprises the following steps: preparing composite fermented fruit vinegar, preparing a wolfberry peptide magnesium chelate, preparing a liver-protecting compound, and preparing the health-care beverage for protecting liver and nourishing stomach after drinking. In the fermentation preparation process of the compound fermented fruit vinegar, the dandelion extract is added, so that the dandelion extract participates in the fermentation process, the fermentation reaction efficiency can be effectively improved, and the acidity of the compound fermented fruit vinegar can be effectively controlled; the liver protection compound is prepared by compounding the fructus lycii peptide magnesium chelate and the yacon leaf extract, and the fructus lycii peptide magnesium chelate and the yacon leaf extract cooperate with each other, so that oxidative stress generated in the alcohol metabolism process can be relieved, decomposition of alcohol and metabolites thereof is accelerated, the liver burden is relieved, and the liver is protected.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a health drink for protecting the liver and nourishing the stomach after drinking and a preparation process thereof. Background Art

[0002] Among the many organs damaged by alcohol, the liver is the most vulnerable to damage because it is the main site of alcohol metabolism. After drinking, about 90% of the alcohol in the body is catalyzed by the liver ADH and ALDH enzymes to be excreted as carbon dioxide and water. Excessive drinking can paralyze the central nervous system, and ethanol metabolism causes a surge in the body's free radical levels and depletion of endogenous antioxidants, causing oxidative stress that damages the liver and may lead to alcoholic hepatitis and other alcoholic liver diseases.

[0003] At present, the alcohol-relieving health products on the market are mainly divided into two categories: chemical alcohol-relieving drugs and natural alcohol-relieving products. Chemical alcohol-relieving drugs, such as RU21, naloxone and other targeted regulatory drugs, have been proven to have alcohol-relieving effects, but excessive use will have toxic side effects on the human body. Natural alcohol-relieving products are mainly made of natural substances or active ingredients, either single or in combination, and have the advantages of safety, mildness and few side effects. Many traditional medicinal and edible plants, such as Pueraria, licorice, mulberry, wolfberry and sea buckthorn, contain a variety of bioactive ingredients, have antioxidant and anti-inflammatory effects, and can be used as raw materials for natural alcohol-relieving products. However, in the case of acute alcoholic liver damage, it is often necessary to quickly relieve the symptoms after drinking and protect liver function. Natural alcohol-relieving products prepared with traditional medicinal and edible plants as raw materials will have problems such as slow onset time and unstable ingredient effects, making it difficult to quickly play a role in alcohol-relieving and liver-protecting.

[0004] Fruit vinegar is a nutritious and delicious sour drink or condiment made from fruit as the main raw material using microbial fermentation technology. Studies have shown that fruit vinegar can not only enhance gastrointestinal motility, stimulate gastric juice secretion, and relieve indigestion and intestinal discomfort after drinking, but also help increase the activity of superoxide dismutase and catalase in the body, remove free radicals produced by ethanol metabolism in the body, decompose alcohol in the body, and play a role in sobering up and protecting the liver. However, during the fermentation preparation process, the acidity of fruit vinegar is difficult to control. At present, the acidity of fruit vinegar is mainly controlled by adding buffers or diluting with water, which affects the taste and quality of fruit vinegar. When the acidity of fruit vinegar is too high, it will not only affect the overall drinking taste, but also easily cause excessive stimulation to gastrointestinal operation. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a health drink for protecting the liver and nourishing the stomach after drinking and a preparation process thereof.

[0006] A preparation process of a health drink for protecting liver and nourishing stomach after drinking, comprising the following steps: S1: Preparation of composite fermented fruit vinegar: washing the fruit raw materials and squeezing the juice to obtain composite juice; enzymolysis, sterilization, and filtration of the composite juice, and then adding dandelion extract; and then, alcohol fermentation and acetic acid fermentation to obtain composite fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, using Lycium barbarum peptide, magnesium chloride hexahydrate and distilled water as raw materials, so that Lycium barbarum peptide and magnesium ion undergo chelation reaction, and undergo centrifugal separation, alcohol precipitation, secondary centrifugal treatment, washing and freeze drying to obtain Lycium barbarum peptide magnesium chelate; S3: Preparation of a liver-protecting compound, using yacon leaf extract to prepare yacon leaf extract, mixing wolfberry peptide magnesium chelate and yacon leaf extract in a mass ratio of (1-5): (1-5) to obtain a liver-protecting compound; S4: Preparation of a health drink for protecting the liver and nourishing the stomach after drinking alcohol. Prepare a liver protecting compound solution by mixing the liver protecting compound with distilled water at a mass volume ratio of 0.5 g / 100 mL. Then stir and mix the liver protecting compound solution with the composite fermented fruit vinegar at a volume ratio of (0.5-1):(1-4) to obtain a health drink for protecting the liver and nourishing the stomach after drinking alcohol.

[0007] Furthermore, step S1: preparation of composite fermented fruit vinegar specifically comprises the following steps: S1.1: Wash the fruit raw materials and squeeze the juice to obtain a composite juice, add pectinase and cellulase to the composite juice, perform enzymolysis reaction at 30-42°C for 1-3h, then sterilize at 75-85°C for 10-15min, filter and collect the filtrate, add dandelion extract to the filtrate, the amount of dandelion extract added is 1-10% of the mass of the filtrate, then adjust the soluble fixed matter content of the filtrate to 11-13%, and obtain a composite fermented juice for fermentation; S1.2: Add yeast to the compound fermented juice for fermentation, mix well, and ferment at 22-25°C. During the fermentation period, take samples every day to measure the soluble solid content and CO 2 When the soluble solid content no longer decreases, add acetobacter, mix well, and ferment at 28-34°C for 4-6 days to obtain composite fermented fruit vinegar.

[0008] Furthermore, the fruit raw material is at least one of apple, citrus, pear, hawthorn, kiwi fruit and blueberry.

[0009] Furthermore, the added amounts of pectinase and cellulase are both 1-4% of the mass of the composite juice, the enzyme activity of the cellulase is 8000-20000 U / g, and the enzyme activity of the pectinase is 8000-20000 U / g.

[0010] Furthermore, the preparation method of dandelion extract is specifically as follows: drying dandelions and grinding them into powder to obtain dandelion powder, adding methanol solution to the dandelion powder, the mass volume ratio of dandelion powder to methanol solution is 50 mg / mL, ultrasonic extraction is performed 3 times, each ultrasonic extraction lasts 20 to 30 minutes, and the ultrasonic power is 300 to 500 W. After the ultrasonic extraction is completed, the extracts obtained are filtered and combined to obtain dandelion extract, and the dandelion extract is concentrated and dried under reduced pressure to obtain dandelion extract.

[0011] Furthermore, the amount of yeast added is 3 to 8% of the mass of the composite fermented juice for fermentation.

[0012] Furthermore, the amount of acetic acid bacteria added is 8-15% of the mass of the composite fermented juice for fermentation.

[0013] Further, step S2: preparation of wolfberry peptide magnesium chelate, specifically comprises the following steps: S2.1: Add Lycium barbarum peptide into distilled water at 28-35°C to prepare a 20 mg / L Lycium barbarum peptide solution; S2.2: Add magnesium chloride hexahydrate to the wolfberry peptide solution in an amount of 1-3% of the mass of the wolfberry peptide solution. After ultrasonic dispersion for 3-5 minutes, adjust the pH of the wolfberry peptide solution to 7.6-8.0, and perform chelation reaction at 45-60°C for 1.5-3 hours. After the reaction is completed, cool to room temperature, centrifuge at 4000-5000 rpm for 10-20 minutes, and take the supernatant; S2.3: Add 3 to 5 times the volume of 95% ethanol solution to the supernatant, and perform alcohol precipitation at 3 to 6°C for 12 to 24 hours. After the precipitation, centrifuge at 4000 to 5000 rpm for 10 to 20 minutes, collect the precipitate, wash the precipitate with anhydrous ethanol 2 to 3 times, and freeze-dry to obtain wolfberry peptide magnesium chelate.

[0014] Furthermore, step S3: preparation of the liver protection compound specifically comprises the following steps: S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass volume ratio of 1 g / 100 mL, soak for 2 to 4 hours, perform reflux extraction for 2 to 3 times, each time for 1 to 2 hours, filter and combine the extracts to obtain a yacon leaf extract; S3.2: After the yacon leaf extract is concentrated under reduced pressure to 1 / 4 of the original volume, the concentrated yacon leaf extract is extracted with ethyl acetate three times, and the extracts after each extraction are combined to obtain a yacon leaf extract. The yacon leaf extract is subjected to reduced pressure distillation and drying to obtain a yacon leaf extract; S3.3: Mix the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of (1-5):(1-5) to obtain a liver protecting compound.

[0015] A health drink for protecting the liver and nourishing the stomach after drinking alcohol is prepared by the preparation process of the health drink for protecting the liver and nourishing the stomach after drinking alcohol.

[0016] The present invention has the following advantages: 1. In the process of fermenting the composite fruit juice, the dandelion extract is added to make the dandelion extract participate in the fermentation process, which can not only effectively improve the fermentation reaction efficiency, but also the addition of the dandelion extract is conducive to promoting the synthesis and conversion of phenolic substances and the reduction of the total acid content in the composite fermented fruit vinegar fermentation process, and effectively controlling the acidity of the composite fermented fruit vinegar, thereby stimulating gastric juice secretion, enhancing gastrointestinal motility, and alleviating indigestion and gastrointestinal discomfort after drinking, while avoiding the excessively high acidity of the composite fermented fruit vinegar due to the excessively high total acid content in the composite fermented fruit vinegar, affecting the overall taste and causing excessive gastrointestinal stimulation.

[0017] 2. In the present invention, wolfberry peptide and magnesium chloride hexahydrate are used as raw materials. The carboxyl, amino and hydroxyl groups in the wolfberry peptide can act as ligands to react with magnesium ions to form a soluble wolfberry peptide magnesium chelate with a stable structure. The wolfberry peptide and magnesium ions in the wolfberry peptide magnesium chelate cooperate with each other. While the amino acids in the wolfberry peptide are used to promote the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in the liver, magnesium ions activate antioxidant enzyme systems such as superoxide dismutase (SOD), remove free radicals, reduce oxidative stress generated during alcohol metabolism, and protect liver cells from damage. Through the combined action of the two, the decomposition of alcohol and its metabolites is effectively accelerated, and the burden on the liver is reduced.

[0018] 3. In the present invention, yacon leaf extract is prepared by extraction, and wolfberry peptide magnesium chelate and yacon leaf extract are compounded to prepare a liver protection compound. Both wolfberry peptide magnesium chelate and yacon extract are rich in antioxidant components. The two can synergize with each other to effectively enhance antioxidant capacity and liver detoxification function, reduce oxidative stress damage to the liver, and significantly reduce the activity of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum, which has a significant protective effect on the liver. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0020] Example 1: A preparation process of a health drink for protecting the liver and nourishing the stomach after drinking, specifically comprising the following steps: S1: Preparation of compound fermented fruit vinegar, S1.1: Wash apples, citrus, pears and hawthorns, squeeze the apples, citrus, pears and hawthorns according to the mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, the amount of pectinase and cellulase added is 3% of the mass of the composite juice, perform enzymatic hydrolysis at 32°C for 2h, then sterilize at 85°C for 15min, filter and obtain the filtrate, add dandelion extract to the filtrate, the amount of dandelion extract added is 10% of the mass of the filtrate, then adjust the soluble fixed matter content of the filtrate to 13%, and obtain a composite fermented juice for fermentation; The preparation method of dandelion extract is as follows: drying dandelion and grinding it into powder to obtain dandelion powder, adding methanol solution to the dandelion powder, the mass volume ratio of dandelion powder to methanol solution is 50 mg / mL, ultrasonic extraction is performed 3 times, each ultrasonic extraction is 30 minutes, the ultrasonic power is 500W, after the ultrasonic extraction is completed, filtering and combining the obtained extracts to obtain dandelion extract, and the dandelion extract is concentrated and dried under reduced pressure to obtain dandelion extract; S1.2: Add yeast to the composite fermented juice for fermentation, the amount of yeast added is 8% of the mass of the composite fermented juice for fermentation, mix well, ferment at 25°C, and take samples every day during the fermentation period to determine the soluble solid content and CO 2 When the soluble solids are fermented to no longer decrease, add acetic acid bacteria, the amount of acetic acid bacteria added is 15% of the mass of the composite fermented fruit juice for fermentation, mix evenly, and ferment at 34°C for 6 days to obtain composite fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, S2.1: Add Lycium barbarum peptide into 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution; S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% of the mass of the wolfberry peptide solution. After ultrasonic dispersion for 5 minutes, the pH of the wolfberry peptide solution was adjusted to 7.8. The chelation reaction was carried out at 50°C for 3 hours. After the reaction was completed, the solution was cooled to room temperature and centrifuged at 4500 rpm for 20 minutes to obtain the supernatant. S2.3: Add 5 times the volume of 95% ethanol solution to the supernatant, and perform alcohol precipitation at 6°C for 24 hours. After the alcohol precipitation, centrifuge at 4500 rpm for 20 minutes, collect the precipitate, wash the precipitate with anhydrous ethanol for 3 times, and freeze-dry to obtain the wolfberry peptide magnesium chelate; S3: Preparation of liver protection compound, S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass volume ratio of 1 g / 100 mL, soak for 3 h, perform reflux extraction for 3 times, each time for 2 h, filter and combine the extracts to obtain a yacon leaf extract; S3.2: After the yacon leaf extract is concentrated under reduced pressure to 1 / 4 of the original volume, the concentrated yacon leaf extract is extracted with ethyl acetate three times, and the extracts after each extraction are combined to obtain a yacon leaf extract. The yacon leaf extract is subjected to reduced pressure distillation and drying to obtain a yacon leaf extract; S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver protection compound; S4: Preparation of health drinks for protecting liver and stomach after drinking. The liver protecting compound and distilled water are prepared into a liver protecting compound solution at a mass volume ratio of 0.5 g / 100 mL, and then the liver protecting compound solution and compound fermented fruit vinegar are stirred and mixed at a volume ratio of 1:4 to obtain a health drink for protecting the liver and nourishing the stomach after drinking.

[0021] Embodiment 2: A preparation process of a health drink for protecting liver and nourishing stomach after drinking, specifically comprising the following steps: S1: Preparation of compound fermented fruit vinegar, S1.1: Wash apples, citrus, pears and hawthorns, squeeze the apples, citrus, pears and hawthorns according to the mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, the amount of pectinase and cellulase added is 3% of the mass of the composite juice, perform enzymatic hydrolysis at 36°C for 1h, then sterilize at 75°C for 15min, filter and obtain the filtrate, add dandelion extract to the filtrate, the amount of dandelion extract added is 10% of the mass of the filtrate, then adjust the soluble fixed matter content of the filtrate to 13%, and obtain a composite fermented juice for fermentation; The preparation method of dandelion extract is as follows: drying dandelion and grinding it into powder to obtain dandelion powder, adding methanol solution to the dandelion powder, the mass volume ratio of dandelion powder to methanol solution is 50 mg / mL, ultrasonic extraction is performed 3 times, each ultrasonic extraction is 30 minutes, the ultrasonic power is 500W, after the ultrasonic extraction is completed, filtering and combining the obtained extracts to obtain dandelion extract, and the dandelion extract is concentrated and dried under reduced pressure to obtain dandelion extract; S1.2: Add yeast to the composite fermented juice for fermentation, the amount of yeast added is 8% of the mass of the composite fermented juice for fermentation, mix well, ferment at 22°C, and take samples every day during the fermentation period to determine the soluble solid content and CO 2When the soluble solids are fermented to no longer decrease, add acetic acid bacteria, the amount of acetic acid bacteria added is 15% of the mass of the composite fermented fruit juice for fermentation, mix evenly, and ferment at 30°C for 6 days to obtain composite fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, S2.1: Add Lycium barbarum peptide into 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution; S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% of the mass of the wolfberry peptide solution. After ultrasonic dispersion for 3 minutes, the pH of the wolfberry peptide solution was adjusted to 8.0. The chelation reaction was carried out at 55°C for 3 hours. After the reaction was completed, the solution was cooled to room temperature and centrifuged at 5000 rpm for 10 minutes to obtain the supernatant. S2.3: Add 5 times the volume of 95% ethanol solution to the supernatant, and perform alcohol precipitation at 3°C ​​for 18 hours. After the alcohol precipitation, centrifuge at 5000 rpm for 10 minutes, collect the precipitate, wash the precipitate with anhydrous ethanol for 3 times, and freeze-dry to obtain the wolfberry peptide magnesium chelate; S3: Preparation of liver protection compound, S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass volume ratio of 1 g / 100 mL, soak for 4 h, perform reflux extraction 3 times, each time for 2 h, filter and combine the extracts to obtain a yacon leaf extract; S3.2: After the yacon leaf extract is concentrated under reduced pressure to 1 / 4 of the original volume, the concentrated yacon leaf extract is extracted with ethyl acetate three times, and the extracts after each extraction are combined to obtain a yacon leaf extract. The yacon leaf extract is subjected to reduced pressure distillation and drying to obtain a yacon leaf extract; S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver protection compound; S4: Preparation of health drinks for protecting liver and stomach after drinking. The liver protecting compound and distilled water are prepared into a liver protecting compound solution at a mass volume ratio of 0.5 g / 100 mL, and then the liver protecting compound solution and compound fermented fruit vinegar are stirred and mixed at a volume ratio of 1:4 to obtain a health drink for protecting the liver and nourishing the stomach after drinking.

[0022] Example 3: A preparation process of a health drink for protecting the liver and nourishing the stomach after drinking, specifically comprising the following steps: S1: Preparation of compound fermented fruit vinegar, S1.1: Wash apples, citrus, pears and hawthorns, squeeze the apples, citrus, pears and hawthorns according to the mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, the amount of pectinase and cellulase added is 4% of the mass of the composite juice, perform enzymatic hydrolysis at 32°C for 2h, then sterilize at 85°C for 15min, filter the filtrate, add dandelion extract to the filtrate, the amount of dandelion extract added is 5% of the mass of the filtrate, then adjust the soluble fixed matter content of the filtrate to 13% to obtain a composite fermented juice for fermentation; The preparation method of dandelion extract is as follows: drying dandelion and grinding it into powder to obtain dandelion powder, adding methanol solution to the dandelion powder, the mass volume ratio of dandelion powder to methanol solution is 50 mg / mL, ultrasonic extraction is performed 3 times, each ultrasonic extraction is 30 minutes, the ultrasonic power is 500W, after the ultrasonic extraction is completed, filtering and combining the obtained extracts to obtain dandelion extract, and the dandelion extract is concentrated and dried under reduced pressure to obtain dandelion extract; S1.2: Add yeast to the composite fermented juice for fermentation, the amount of yeast added is 8% of the mass of the composite fermented juice for fermentation, mix well, ferment at 25°C, and take samples every day during the fermentation period to determine the soluble solid content and CO 2 When the soluble solids are fermented to no longer decrease, add acetic acid bacteria, the amount of acetic acid bacteria added is 8% of the mass of the composite fermented fruit juice for fermentation, mix evenly, and ferment at 34°C for 6 days to obtain composite fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, S2.1: Add Lycium barbarum peptide into 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution; S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% of the mass of the wolfberry peptide solution. After ultrasonic dispersion for 5 minutes, the pH of the wolfberry peptide solution was adjusted to 7.8. The chelation reaction was carried out at 50°C for 3 hours. After the reaction was completed, the solution was cooled to room temperature and centrifuged at 4500 rpm for 20 minutes to obtain the supernatant. S2.3: Add 3 times the volume of 95% ethanol solution to the supernatant, and perform alcohol precipitation at 6°C for 24 hours. After the alcohol precipitation, centrifuge at 4500 rpm for 20 minutes, collect the precipitate, wash the precipitate with anhydrous ethanol for 3 times, and freeze-dry to obtain the wolfberry peptide magnesium chelate; S3: Preparation of liver protection compound, S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass volume ratio of 1 g / 100 mL, soak for 3 h, perform reflux extraction for 3 times, each time for 2 h, filter and combine the extracts to obtain a yacon leaf extract; S3.2: After the yacon leaf extract is concentrated under reduced pressure to 1 / 4 of the original volume, the concentrated yacon leaf extract is extracted with ethyl acetate three times, and the extracts after each extraction are combined to obtain a yacon leaf extract. The yacon leaf extract is subjected to reduced pressure distillation and drying to obtain a yacon leaf extract; S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver protection compound; S4: Preparation of health drinks for protecting liver and stomach after drinking. The liver protecting compound and distilled water are prepared into a liver protecting compound solution at a mass volume ratio of 0.5 g / 100 mL, and then the liver protecting compound solution and compound fermented fruit vinegar are stirred and mixed at a volume ratio of 1:4 to obtain a health drink for protecting the liver and nourishing the stomach after drinking.

[0023] Comparative Example 1: Compared with Example 1, the difference of Comparative Example 1 is that the adding step of dandelion extract in step S1.1 is removed, and after filtering the filtrate, the soluble fixed matter content of the filtrate is directly adjusted to 13% to obtain a composite fermented fruit juice for fermentation, and the other steps remain unchanged to prepare a composite fermented fruit vinegar, which is recorded as Comparative Example 1.

[0024] The soluble solid content and CO content of Examples 1-3 and Comparative Example 1 were measured by sampling during the fermentation in step S1.2. 2 The release values ​​and results are shown in Table 1 and Table 2.

[0025] Table 1:

[0026] As shown in Table 1, the soluble solid content in Examples 1-3 and Comparative Example 1 decreased with the extension of the fermentation time during the fermentation period, wherein Examples 1-3 showed a rapid decline in the first 5 days, and began to decline slowly and stabilized on the 5th day, while the overall decline in soluble solids in Comparative Example 1 was slower than that in Examples 1-3. This indicates that the addition of dandelion extract is beneficial to improving the conversion and degradation efficiency of soluble solids, and the fermentation reaction efficiency is higher.

[0027] Table 2:

[0028] As shown in Table 2, during the fermentation period, CO 2The release amount was large, and the release amount decreased from the 4th day, while the CO release amount of comparative example 1 in the first 2 days was 2 The release amount was less than that of Examples 1-3, and the CO 2 The release amount changes slightly, because CO 2 The release amount represents the fermentation rate. The greater the release amount, the faster the reaction rate. Therefore, it can be seen that the addition of dandelion extract during the fermentation process in Examples 1-3 can effectively improve the fermentation efficiency.

[0029] The total phenol and total acid contents of the composite fermented fruit vinegar obtained in Examples 1-3 and the composite fermented fruit vinegar obtained in Comparative Example 1 were detected, wherein the total acid was determined with reference to GB12456-2021, and the total phenol was determined by the Folin-phenol method. The results are shown in Table 3.

[0030] Table 3:

[0031] As shown in Table 3, the total acid content in the composite fermented fruit vinegar of Examples 1-3 is significantly lower than that of the composite fermented fruit vinegar of Comparative Example 1, while the total phenol content is above 5.8 mg / mL, which is greater than that of the composite fermented fruit vinegar of Comparative Example 1. This indicates that the addition of dandelion extract is beneficial to promoting the synthesis and conversion of phenolic substances during the fermentation process, and reducing the total acid content, thereby achieving the purpose of controlling the acidity of the composite fermented fruit vinegar, thereby avoiding the problems of excessively high acidity of the composite fermented fruit vinegar, affecting the overall taste, and causing excessive gastrointestinal irritation due to excessive total acid content in the composite fermented fruit vinegar.

[0032] Comparative Example 2: Compared with Example 1, the difference of Comparative Example 2 is that step S2 is removed, and the wolfberry peptide magnesium chelate in step S3.3 is replaced with wolfberry peptide, and the other steps remain unchanged to prepare a health drink for protecting the liver and nourishing the stomach after drinking, which is recorded as Comparative Example 2.

[0033] Comparative Example 3: Compared with Example 1, the difference of Comparative Example 3 is that step S3 is removed, and the liver protecting compound in step S4 is replaced by wolfberry peptide magnesium chelate, and the other steps remain unchanged to prepare a health drink for protecting the liver and nourishing the stomach after drinking, which is recorded as Comparative Example 3.

[0034] Comparative Example 4: Compared with Example 1, the difference of Comparative Example 4 is that step S3.3 is removed, and the liver protecting compound in step S4 is replaced by yacon leaf extract, and the other steps remain unchanged to prepare a health drink for protecting the liver and nourishing the stomach after drinking, which is recorded as Comparative Example 4.

[0035] Twenty-one healthy male mice, all 5 weeks old and weighing 18-20 g, were selected as experimental subjects. They were adaptively fed for 3 days and allowed free access to food and water. The experiment was conducted on the 4th day. The mice were fasted but not watered for 12 h before the experiment. Subsequently, the mice were randomly divided into 7 groups, and the mice were divided into 0.1 mL*10 g groups according to their weight. -1 Distilled water was administered intragastrically. After 30 minutes, each mouse was given 0.09 mL*10 g of distilled water. -1 1 hour later, 6 groups of mice were randomly selected and gavaged with the health drinks for protecting liver and nourishing stomach after drinking of Examples 1-3 and Comparative Examples 2-4, and the gavage dose was 0.09 mL*10 g. -1 , and the remaining group served as the blank group and was gavaged with the same volume of distilled water. After 24 hours, blood was collected from the orbits of each group of mice and the mice were killed by cervical dislocation. The serum was separated by centrifugation, and the liver was quickly dissected and removed. The serum and liver were stored in a -80℃ refrigerator for future use.

[0036] According to the requirements of the alanine aminotransferase (ALT) kit and the aspartate aminotransferase (AST) kit, the ALT and AST activities in the serum of each group of mice were determined, and the average ALT and AST activities of each group of mice were calculated. The results are shown in Table 4; the livers of each group of mice were centrifuged at 4°C for 15 min at a centrifugal speed of 3000 rpm, and the ADH, ALDH, and SOD activities in the liver tissues of each group of mice were determined according to the requirements of the alcohol dehydrogenase (ADH) kit, the acetaldehyde dehydrogenase (ALDH) kit, and the superoxide dismutase (SOD) kit. The average ALT and AST activities of each group of mice were calculated, and the results are shown in Table 4.

[0037] Table 4:

[0038] The enzyme activity of ALT and AST is a commonly used indicator for detecting liver damage. Under normal circumstances, the levels of ALT and AST in serum are at low levels. After liver damage, the cell membrane and mitochondrial structure of ALT and AST in hepatocytes are destroyed, the permeability changes, and they leak out of the cells and enter the blood, resulting in increased ALT and AST levels in serum. More than 90% of the alcohol ingested by the body is metabolized in the liver, converted into acetaldehyde by ADH, and then metabolized to non-toxic acetic acid by ALDH. Therefore, the activity of ADH and ALDH can be used to judge the speed at which the liver metabolizes alcohol. Furthermore, oxidative stress is an important indicator reflecting the degree of liver damage. Alcohol metabolism will increase the content of free radicals and reactive oxygen, thereby causing oxidative stress. The activity of antioxidant enzymes can play an antioxidant role in this process, thereby measuring the anti-oxidative stress effect.

[0039] As can be seen from Table 4, after being gavaged with white wine, mice were gavaged with the health drink for protecting the liver and nourishing the stomach after drinking of Example 1-3 1 hour after being gavaged with white wine, the activities of ALT and AST in the mouse serum were significantly reduced, and the activities of ADH, ALDH and SOD in the mouse liver were significantly increased, indicating that adding the liver protecting compound to the health drink for protecting the liver and nourishing the stomach after drinking, the wolfberry peptide magnesium chelate and yacon leaf extract in the liver protecting compound can effectively enhance the activities of ADH, ALDH and SOD, thereby accelerating the decomposition metabolism of alcohol in the liver and reducing the risk of liver damage caused by alcohol and its harmful metabolites.

[0040] It should be understood that those skilled in the art can make improvements or changes based on the above description, and all such improvements and changes should fall within the scope of protection of the appended claims of the present invention. Parts not described in detail in this specification belong to the prior art known to those skilled in the art.

Claims

1. A preparation process for a health drink for protecting the liver and nourishing the stomach after drinking, characterized in that: The steps include: S1: Preparation of composite fermented fruit vinegar: washing the fruit raw materials and squeezing the juice to obtain composite juice; enzymolysis, sterilization, and filtration of the composite juice, and then adding dandelion extract; and then, alcohol fermentation and acetic acid fermentation to obtain composite fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, using Lycium barbarum peptide, magnesium chloride hexahydrate and distilled water as raw materials, so that Lycium barbarum peptide and magnesium ion undergo chelation reaction, and undergo centrifugal separation, alcohol precipitation, secondary centrifugal treatment, washing and freeze drying to obtain Lycium barbarum peptide magnesium chelate; S3: Preparation of a liver-protecting compound, using yacon leaf extract to prepare yacon leaf extract, mixing wolfberry peptide magnesium chelate and yacon leaf extract in a mass ratio of (1-5): (1-5) to obtain a liver-protecting compound; S4: Preparation of a health drink for protecting the liver and nourishing the stomach after drinking alcohol. Prepare a liver protecting compound solution by mixing the liver protecting compound with distilled water at a mass volume ratio of 0.5 g / 100 mL. Then stir and mix the liver protecting compound solution with the composite fermented fruit vinegar at a volume ratio of (0.5-1):(1-4) to obtain a health drink for protecting the liver and nourishing the stomach after drinking alcohol.

2. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 1, characterized in that: Step S1: Preparation of composite fermented fruit vinegar, specifically comprising the following steps: S1.1: Wash the fruit raw materials and squeeze the juice to obtain a composite juice, add pectinase and cellulase to the composite juice, perform enzymolysis reaction at 30-42°C for 1-3h, then sterilize at 75-85°C for 10-15min, filter and collect the filtrate, add dandelion extract to the filtrate, the amount of dandelion extract added is 1-10% of the mass of the filtrate, then adjust the soluble fixed matter content of the filtrate to 11-13%, and obtain a composite fermented juice for fermentation; S1.2: Add yeast to the composite fermented fruit juice for fermentation, mix well, and ferment at 22-25° C. During the fermentation period, take samples every day to determine the soluble solid content and CO2 release. When the soluble solid content no longer decreases during fermentation, add acetobacter, mix well, and ferment at 28-34° C. for 4-6 days to obtain composite fermented fruit vinegar.

3. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 2, characterized in that: The fruit raw material is at least one of apple, citrus, pear, hawthorn, kiwi fruit and blueberry.

4. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 3, characterized in that: The added amounts of pectinase and cellulase are both 1-4% of the mass of the composite juice, the enzymatic activity of cellulase is 8000-20000 U / g, and the enzymatic activity of pectinase is 8000-20000 U / g.

5. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 4, characterized in that: The preparation method of dandelion extract is specifically as follows: drying dandelions and grinding them into powder to obtain dandelion powder, adding methanol solution to the dandelion powder, the mass volume ratio of dandelion powder to methanol solution is 50 mg / mL, ultrasonic extraction is performed 3 times, each ultrasonic extraction lasts 20 to 30 minutes, and the ultrasonic power is 300 to 500 W. After the ultrasonic extraction is completed, the extracts obtained are filtered and combined to obtain dandelion extract, and the dandelion extract is concentrated and dried under reduced pressure to obtain dandelion extract.

6. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 5, characterized in that: The amount of yeast added is 3 to 8% of the mass of the composite fermented juice for fermentation.

7. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 6, characterized in that: The amount of acetic acid bacteria added is 8-15% of the mass of the composite fermented juice for fermentation.

8. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 1, characterized in that: Step S2: Preparation of Lycium barbarum peptide magnesium chelate, specifically comprising the following steps: S2.1: Add Lycium barbarum peptide into distilled water at 28-35°C to prepare a 20 mg / L Lycium barbarum peptide solution; S2.2: Add magnesium chloride hexahydrate to the wolfberry peptide solution in an amount of 1-3% of the mass of the wolfberry peptide solution. After ultrasonic dispersion for 3-5 minutes, adjust the pH of the wolfberry peptide solution to 7.6-8.0, and perform chelation reaction at 45-60°C for 1.5-3 hours. After the reaction is completed, cool to room temperature, centrifuge at 4000-5000 rpm for 10-20 minutes, and take the supernatant; S2.3: Add 3 to 5 times the volume of 95% ethanol solution to the supernatant, and perform alcohol precipitation at 3 to 6°C for 12 to 24 hours. After the precipitation, centrifuge at 4000 to 5000 rpm for 10 to 20 minutes, collect the precipitate, wash the precipitate with anhydrous ethanol 2 to 3 times, and freeze-dry to obtain wolfberry peptide magnesium chelate.

9. The preparation process of a health drink for protecting liver and nourishing stomach after drinking according to claim 1, characterized in that: Step S3: Preparation of the liver protection compound, specifically comprising the following steps: S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass volume ratio of 1 g / 100 mL, soak for 2 to 4 hours, perform reflux extraction for 2 to 3 times, each time for 1 to 2 hours, filter and combine the extracts to obtain a yacon leaf extract; S3.2: After the yacon leaf extract is concentrated under reduced pressure to 1 / 4 of the original volume, the concentrated yacon leaf extract is extracted with ethyl acetate three times, and the extracts after each extraction are combined to obtain a yacon leaf extract. The yacon leaf extract is subjected to reduced pressure distillation and drying to obtain a yacon leaf extract; S3.3: Mix the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of (1-5):(1-5) to obtain a liver protecting compound.

10. A health drink for protecting liver and nourishing stomach after drinking, characterized in that: The beverage is prepared by the preparation process of a health drink for protecting the liver and nourishing the stomach after drinking according to any one of claims 1 to 9.

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