A health drink for protecting liver and nourishing stomach after drinking and its preparation process

Abstract

The present invention relates to the field of food processing technology, and more specifically, it relates to a health-care beverage for protecting the liver and nourishing the stomach after drinking alcohol, and a preparation process thereof. A preparation process for a health-care beverage for protecting the liver and nourishing the stomach after drinking alcohol comprises the following steps: preparation of composite fermented fruit vinegar, preparation of wolfberry peptide magnesium chelate, preparation of a liver-protecting compound, and preparation of a health-care beverage for protecting the liver and nourishing the stomach after drinking alcohol. During the fermentation preparation process of the composite fermented fruit vinegar, by adding dandelion extract, the dandelion extract participates in the fermentation process, which can not only effectively improve the fermentation reaction efficiency, but also effectively control the acidity of the composite fermented fruit vinegar; by compounding the wolfberry peptide magnesium chelate and yacon leaf extract to prepare the liver-protecting compound, the wolfberry peptide magnesium chelate and yacon extract work synergistically with each other to reduce the oxidative stress generated during alcohol metabolism, accelerate the decomposition of alcohol and its metabolites, reduce the burden on the liver, and protect the liver.

Description

Technical Field

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

[0002] Among the many organs affected by alcohol, the liver is particularly vulnerable due to its role as the primary site of alcohol metabolism. After drinking, approximately 90% of the alcohol in the body is converted to carbon dioxide and water through the liver's ADH and ALDH enzymes. Excessive drinking can paralyze the central nervous system. Furthermore, ethanol metabolism causes a surge in free radical levels and depletes endogenous antioxidants, triggering oxidative stress that damages the liver and potentially leads to alcoholic hepatitis and other alcoholic liver diseases.

[0003] Currently, alcohol-detoxifying health products on the market are mainly divided into two categories: chemical alcohol-detoxifying drugs and natural alcohol-detoxifying products. Chemical alcohol-detoxifying drugs, such as RU21, naloxone, and other targeted regulatory drugs, have been proven to have alcohol-detoxifying effects, but excessive use can have toxic side effects on the human body. Natural alcohol-detoxifying products are mainly made from naturally derived substances or active ingredients, either alone or in combination, and have the advantages of being safe, mild, and having minimal side effects. Many traditional medicinal and edible plants, such as Pueraria lobata, licorice, mulberry, wolfberry, and sea buckthorn, contain a variety of bioactive ingredients with antioxidant and anti-inflammatory effects, and can be used as raw materials for natural alcohol-detoxifying products. However, in cases of acute alcoholic liver injury, it is often necessary to quickly relieve symptoms after drinking and protect liver function. Natural alcohol-detoxifying products prepared from traditional medicinal and edible plants as raw materials have problems such as slow onset of action and unstable ingredient effects, making it difficult to quickly achieve the effects of alcohol detoxification and liver protection.

[0004] Fruit vinegar is a nutritious, flavorful, and sour beverage or condiment made primarily from fruit using microbial fermentation. Research has shown that fruit vinegar not only enhances gastrointestinal motility and stimulates gastric secretion, alleviating indigestion and intestinal discomfort after drinking, but also increases the activity of superoxide dismutase and catalase in the body, scavenging free radicals produced by ethanol metabolism and breaking down alcohol, thus providing a hangover-relief and liver-protecting effect. However, the acidity of fruit vinegar is difficult to control during the fermentation process. Currently, this is primarily achieved by adding buffers or diluting the vinegar with water, which can affect its taste and quality. Excessive acidity not only affects the overall taste but can also cause excessive gastrointestinal irritation. Summary of the Invention

[0005] In view of the deficiencies of 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 for a health drink for protecting the liver and nourishing the stomach after drinking alcohol comprises the following steps:

[0007] S1: Preparation of compound fermented fruit vinegar: washing the fruit raw materials and squeezing the juice to obtain compound juice; enzymatically hydrolyzing, sterilizing, and filtering the compound juice; adding dandelion extract; and then undergoing alcohol fermentation and acetic acid fermentation to obtain compound fermented fruit vinegar;

[0008] 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 then undergo centrifugal separation, alcohol precipitation, secondary centrifugation, washing and freeze-drying to obtain Lycium barbarum peptide magnesium chelate;

[0009] S3: Preparation of a liver-protecting compound, preparing a yacon leaf extract using 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;

[0010] S4: Preparation of a health drink for protecting the liver and nourishing the stomach after drinking alcohol. The liver protecting compound and distilled water are mixed at a mass volume ratio of 0.5 g / 100 mL to form a liver protecting compound solution. The liver protecting compound solution and compound fermented fruit vinegar are then stirred and mixed 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.

[0011] Furthermore, step S1: preparation of composite fermented fruit vinegar specifically comprises the following steps:

[0012] S1.1: Wash and juice the fruit raw materials to obtain a composite juice, add pectinase and cellulase to the composite juice, and perform enzymatic hydrolysis at 30-42°C for 1-3 hours. Subsequently, sterilize at 75-85°C for 10-15 minutes, filter the filtrate, and add dandelion extract to the filtrate in an amount of 1-10% by weight of the filtrate. Subsequently, adjust the soluble fixed matter content of the filtrate to 11-13% to obtain a composite fermented juice for fermentation;

[0013] S1.2: Yeast is added to the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 22-25° C. During the fermentation period, samples are taken every day to determine the soluble solid content and CO2 release. When the soluble solid content no longer decreases during fermentation, acetic acid bacteria is added, the mixture is mixed evenly, and the mixture is fermented at 28-34° C. for 4-6 days to obtain composite fermented fruit vinegar.

[0014] Furthermore, the fruit raw material is at least one of apple, citrus, pear, hawthorn, kiwi and blueberry.

[0015] Furthermore, the added amounts of pectinase and cellulase are both 1-4% of the mass of the composite juice, the enzymatic activity of the cellulase is 8000-20000 U / g, and the enzymatic activity of the pectinase is 8000-20000 U / g.

[0016] Furthermore, the preparation method of dandelion extract is specifically as follows: drying the 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 20 to 30 minutes, and the ultrasonic power is 300 to 500 W. After the ultrasonic extraction is completed, the obtained extracts are filtered and combined to obtain dandelion extract, and the dandelion extract is concentrated under reduced pressure and dried to obtain dandelion extract.

[0017] Furthermore, the amount of yeast added is 3 to 8% of the mass of the composite fermented juice for fermentation.

[0018] Furthermore, the amount of acetic acid bacteria added is 8 to 15% of the mass of the composite fermented juice for fermentation.

[0019] Furthermore, step S2: preparation of wolfberry peptide magnesium chelate, specifically comprising the following steps:

[0020] S2.1: Add Lycium barbarum peptide to distilled water at 28-35°C to prepare a 20 mg / L Lycium barbarum peptide solution;

[0021] 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. Incubate the solution for chelation at 45-60°C for 1.5-3 hours. After the reaction is complete, cool to room temperature and centrifuge at 4000-5000 rpm for 10-20 minutes. Collect the supernatant.

[0022] S2.3: Add 3 to 5 times the volume of 95% ethanol solution to the supernatant, and precipitate at 3 to 6°C for 12 to 24 hours. After 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 the wolfberry peptide magnesium chelate.

[0023] Furthermore, step S3: preparation of the liver-protecting compound specifically comprises the following steps:

[0024] S3.1: Crush the washed and dried yacon leaves, mix the crushed yacon leaves with a 70% ethanol solution at a mass-to-volume ratio of 1 g / 100 mL, soak for 2-4 hours, and reflux extract 2-3 times, each time for 1-2 hours. Filter and combine the extracts to obtain a yacon leaf extract.

[0025] S3.2: The yacon leaf extract is concentrated under reduced pressure to 1 / 4 of its original volume, and the concentrated yacon leaf extract is extracted three times with ethyl acetate. 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.

[0026] 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.

[0027] A health-care beverage for protecting the liver and nourishing the stomach after drinking alcohol is prepared by the above-mentioned preparation process of the health-care beverage for protecting the liver and nourishing the stomach after drinking alcohol.

[0028] The present invention has the following advantages:

[0029] 1. During the fermentation process of the compound fruit juice, the present invention adds dandelion extract, so that the dandelion extract participates in the fermentation process, which not only effectively improves the fermentation reaction efficiency, but also the addition of dandelion extract is beneficial to promoting the synthesis and conversion of phenolic substances and the reduction of the total acid content during the fermentation process of the compound fermented fruit vinegar, effectively controlling the acidity of the compound fermented fruit vinegar, thereby stimulating gastric juice secretion, enhancing gastrointestinal motility, and alleviating indigestion and gastrointestinal discomfort after drinking, while avoiding excessive acidity of the compound fermented fruit vinegar caused by excessive total acid content in the compound fermented fruit vinegar, affecting the overall taste, and causing excessive gastrointestinal irritation.

[0030] 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 chelate reaction, thereby forming a soluble wolfberry peptide magnesium chelate with a stable structure. The wolfberry peptide and magnesium ions in the wolfberry peptide magnesium chelate work together. While the amino acids in the wolfberry peptide 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) to eliminate free radicals, reduce the 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.

[0031] 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

[0032] 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 embodiments described 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 making any creative efforts shall fall within the scope of protection of the present invention.

[0033] Example 1: A preparation process for a health drink for protecting the liver and nourishing the stomach after drinking alcohol, specifically comprising the following steps:

[0034] S1: Preparation of compound fermented fruit vinegar,

[0035] S1.1: Wash apples, citrus, pears, and hawthorns, and squeeze juice from the apples, citrus, pears, and hawthorns in a mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, and the amount of pectinase and cellulase added is 3% of the mass of the composite juice. Perform enzymatic hydrolysis at 32°C for 2 hours, then sterilize at 85°C for 15 minutes, filter the filtrate, add dandelion extract to the filtrate, and add dandelion extract in an amount of 10% of the mass of the filtrate. Then, adjust the soluble fixed matter content of the filtrate to 13% to obtain a composite fermentation juice for fermentation;

[0036] The preparation method of dandelion extract comprises: 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 three times, each ultrasonic extraction lasting 30 minutes, and the ultrasonic power is 500 W; after the ultrasonic extraction is completed, the obtained extracts are filtered and combined to obtain dandelion extract; the dandelion extract is concentrated under reduced pressure and dried to obtain dandelion extract;

[0037] S1.2: Yeast is added to the composite fermented fruit juice for fermentation in an amount of 8% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 25°C. During the fermentation period, samples are taken daily to determine the soluble solids content and CO2 release. When the soluble solids content no longer decreases, Acetobacter is added in an amount of 15% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 34°C for 6 days to obtain composite fermented fruit vinegar.

[0038] S2: Preparation of Lycium barbarum peptide magnesium chelate,

[0039] S2.1: Add Lycium barbarum peptide to 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution;

[0040] S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% by 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. The supernatant was collected.

[0041] S2.3: Add 5 times the volume of 95% ethanol solution to the supernatant and allow to precipitate at 6°C for 24 hours. After precipitation, centrifuge at 4500 rpm for 20 minutes, collect the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it to obtain the wolfberry peptide magnesium chelate.

[0042] S3: Preparation of liver protection compound,

[0043] 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, and reflux extract three times, each time for 2 h. Filter and combine the extracts to obtain a yacon leaf extract;

[0044] S3.2: The yacon leaf extract is concentrated under reduced pressure to 1 / 4 of its original volume, and the concentrated yacon leaf extract is extracted three times with ethyl acetate. 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.

[0045] S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver-protecting compound;

[0046] S4: Preparation of health drinks for protecting liver and stomach after drinking alcohol,

[0047] 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.

[0048] Example 2: A preparation process for a health drink for protecting the liver and nourishing the stomach after drinking alcohol, specifically comprising the following steps:

[0049] S1: Preparation of compound fermented fruit vinegar,

[0050] S1.1: Wash apples, citrus, pears, and hawthorns, and squeeze juice from the apples, citrus, pears, and hawthorns in a mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, and the amount of pectinase and cellulase added is 3% of the mass of the composite juice. Perform enzymatic hydrolysis at 36°C for 1 hour, then sterilize at 75°C for 15 minutes, filter the filtrate, add dandelion extract to the filtrate, and adjust the soluble fixed matter content of the filtrate to 13% to obtain a composite fermentation juice for fermentation;

[0051] The preparation method of dandelion extract comprises: 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 three times, each ultrasonic extraction lasting 30 minutes, and the ultrasonic power is 500 W; after the ultrasonic extraction is completed, the obtained extracts are filtered and combined to obtain dandelion extract; the dandelion extract is concentrated under reduced pressure and dried to obtain dandelion extract;

[0052] S1.2: Yeast is added to the composite fermented fruit juice for fermentation in an amount of 8% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 22°C. During the fermentation period, samples are taken daily to determine the soluble solids content and CO2 release. When the soluble solids content no longer decreases during fermentation, Acetobacter is added in an amount of 15% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 30°C for 6 days to obtain composite fermented fruit vinegar.

[0053] S2: Preparation of Lycium barbarum peptide magnesium chelate,

[0054] S2.1: Add Lycium barbarum peptide to 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution;

[0055] S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% by weight 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. The supernatant was collected.

[0056] S2.3: Add 5 times the volume of 95% ethanol solution to the supernatant and allow to precipitate at 3°C ​​for 18 hours. After precipitation, centrifuge at 5000 rpm for 10 minutes, collect the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it to obtain the wolfberry peptide magnesium chelate.

[0057] S3: Preparation of liver protection compound,

[0058] 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, and reflux extract three times, each time for 2 h. Filter and combine the extracts to obtain a yacon leaf extract;

[0059] S3.2: The yacon leaf extract is concentrated under reduced pressure to 1 / 4 of its original volume, and the concentrated yacon leaf extract is extracted three times with ethyl acetate. 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.

[0060] S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver-protecting compound;

[0061] S4: Preparation of health drinks for protecting liver and stomach after drinking alcohol,

[0062] 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.

[0063] Example 3: A preparation process for a health drink for protecting the liver and nourishing the stomach after drinking alcohol, specifically comprising the following steps:

[0064] S1: Preparation of compound fermented fruit vinegar,

[0065] S1.1: Wash apples, citrus, pears, and hawthorns, and squeeze juice from the apples, citrus, pears, and hawthorns in a mass ratio of 30:20:20:3 to obtain a composite juice, add pectinase and cellulase to the composite juice, and the amount of pectinase and cellulase added is 4% of the mass of the composite juice. Perform enzymatic hydrolysis at 32°C for 2 hours, then sterilize at 85°C for 15 minutes, filter the filtrate, add dandelion extract to the filtrate, and add dandelion extract in an amount of 5% of the mass of the filtrate. Then, adjust the soluble fixed matter content of the filtrate to 13% to obtain a composite fermentation juice for fermentation;

[0066] The preparation method of dandelion extract comprises: 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 three times, each ultrasonic extraction lasting 30 minutes, and the ultrasonic power is 500 W; after the ultrasonic extraction is completed, the obtained extracts are filtered and combined to obtain dandelion extract; the dandelion extract is concentrated under reduced pressure and dried to obtain dandelion extract;

[0067] S1.2: Yeast is added to the composite fermented fruit juice for fermentation in an amount of 8% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 25°C. During the fermentation period, samples are taken daily to determine the soluble solids content and CO2 release. When the soluble solids content no longer decreases during fermentation, Acetobacter is added in an amount of 8% by weight of the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 34°C for 6 days to obtain composite fermented fruit vinegar.

[0068] S2: Preparation of Lycium barbarum peptide magnesium chelate,

[0069] S2.1: Add Lycium barbarum peptide to 35°C distilled water to prepare a 20 mg / L Lycium barbarum peptide solution;

[0070] S2.2: Magnesium chloride hexahydrate was added to the wolfberry peptide solution in an amount of 3% by 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. The supernatant was collected.

[0071] S2.3: Add 3 times the volume of 95% ethanol solution to the supernatant and allow to precipitate at 6°C for 24 hours. After precipitation, centrifuge at 4500 rpm for 20 minutes, collect the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it to obtain the wolfberry peptide magnesium chelate.

[0072] S3: Preparation of liver protection compound,

[0073] 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, and reflux extract three times, each time for 2 h. Filter and combine the extracts to obtain a yacon leaf extract;

[0074] S3.2: The yacon leaf extract is concentrated under reduced pressure to 1 / 4 of its original volume, and the concentrated yacon leaf extract is extracted three times with ethyl acetate. 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.

[0075] S3.3: Mixing the wolfberry peptide magnesium chelate and the yacon leaf extract in a mass ratio of 1:1 to obtain a liver-protecting compound;

[0076] S4: Preparation of health drinks for protecting liver and stomach after drinking alcohol,

[0077] 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.

[0078] Comparative Example 1: Compared with Example 1, the difference of Comparative Example 1 is that the addition 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. The other steps remain unchanged to prepare a composite fermented fruit vinegar, which is recorded as Comparative Example 1.

[0079] The soluble solid content and CO2 release values ​​of samples taken during the fermentation in step S1.2 of Examples 1-3 and Comparative Example 1 were statistically analyzed, and the results are shown in Tables 1 and 2.

[0080] Table 1:

[0081]

[0082] As shown in Table 1, the soluble solids content in Examples 1-3 and Comparative Example 1 decreased with fermentation time. Examples 1-3 showed a rapid decline in the first five days, then began to slowly decrease and stabilize on the fifth day. In Comparative Example 1, the overall decline in soluble solids was slower than in Examples 1-3. This suggests that the addition of dandelion extract improves the conversion and degradation efficiency of soluble solids, resulting in a more efficient fermentation reaction.

[0083] Table 2:

[0084]

[0085] As can be seen from Table 2, during the fermentation period, the CO2 release of Examples 1-3 was relatively large in the first three days, and the release decreased from the fourth day, while the CO2 release of Comparative Example 1 was less than that of Examples 1-3 in the first two days, and the change in the CO2 release during the fermentation period was relatively small. Since the CO2 release per unit time represents the fermentation rate, the greater the release, the faster the reaction rate. Therefore, it can be seen that the addition of dandelion extract during the fermentation process of Examples 1-3 can effectively improve the fermentation efficiency.

[0086] The total phenol and total acid contents of the composite fermented fruit vinegars 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.

[0087] Table 3:

[0088]

[0089] As shown in Table 3, the total acid content in the composite fermented fruit vinegars of Examples 1-3 was significantly lower than that of the composite fermented fruit vinegar of Comparative Example 1, while the total phenol content was above 5.8 mg / mL, which was greater than that of the composite fermented fruit vinegar of Comparative Example 1. This indicates that the addition of dandelion extract is beneficial for 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. This avoids problems such as excessively high total acid content in the composite fermented fruit vinegar leading to excessive acidity, affecting the overall taste, and causing excessive gastrointestinal irritation.

[0090] 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 by wolfberry peptide. 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.

[0091] 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. The other steps remain unchanged to prepare a health drink for protecting the liver and nourishing the stomach after drinking alcohol, which is recorded as Comparative Example 3.

[0092] 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. The other steps remain unchanged to prepare a health drink for protecting the liver and nourishing the stomach after drinking alcohol, which is recorded as Comparative Example 4.

[0093] Twenty-one healthy male mice, all 5 weeks old and weighing 18-20 g, were selected as experimental subjects. They were adaptively raised for 3 days with free access to food and water. The experiment was carried out 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 of the weight of the mice. -1 Distilled water was administered orally. 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, with the gavage dose of 0.09 mL*10 g. -1 The remaining group served as the blank group and was gavaged with the same volume of distilled water. After 24 h, 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 later use.

[0094] The ALT and AST activities in the serum of each group of mice were determined according to the requirements of the alanine aminotransferase (ALT) kit and the aspartate aminotransferase (AST) kit, 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. 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 aldehyde dehydrogenase (ALDH) kit, and the superoxide dismutase (SOD) kit. The average ALT and AST activities of each group of mice were calculated. The results are shown in Table 4.

[0095] Table 4:

[0096]

[0097] The enzyme activities of ALT and AST are commonly used indicators for detecting liver damage. Under normal circumstances, the ALT and AST levels in serum are at low levels. After liver damage, the cell membrane and mitochondrial structure of ALT and AST in liver cells are destroyed, the permeability changes, and ALT and AST seep 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 into non-toxic acetic acid by ALDH. Therefore, the activity of ADH and ALDH can be used to judge the rate 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 species, thereby causing oxidative stress. The activity of antioxidant enzymes can play an antioxidant role, thereby measuring the anti-oxidative stress effect.

[0098] As can be seen in Table 4, after being gavage-administered with white wine, mice were gavage-administered with the health drink for protecting the liver and nourishing the stomach after drinking of Examples 1-3 1 hour after gavage, which could significantly reduce the activities of ALT and AST in the serum of the mice, and significantly increase the activities of ADH, ALDH and SOD in the liver of the mice. This indicates that the addition of the liver-protecting compound to the health drink for protecting the liver and nourishing the stomach after drinking, and 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 and metabolism of alcohol in the liver and reducing the risk of liver damage caused by alcohol and its harmful metabolites.

[0099] It should be understood that those skilled in the art may make improvements or modifications based on the above description, and all such improvements and modifications shall fall within the scope of protection of the appended claims. Any portion of this specification not described in detail herein is 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 compound fermented fruit vinegar: washing the fruit raw materials and squeezing the juice to obtain compound juice; enzymatically hydrolyzing, sterilizing, and filtering the compound juice; adding dandelion extract; and then undergoing alcohol fermentation and acetic acid fermentation to obtain compound fermented fruit vinegar; S2: Preparation of Lycium barbarum peptide magnesium chelate, specifically comprising the following steps: S2.1: Add Lycium barbarum peptide to 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. Incubate the solution for chelation at 45-60°C for 1.5-3 hours. After the reaction is complete, cool to room temperature and centrifuge at 4000-5000 rpm for 10-20 minutes. Collect the supernatant. S2.3: Add 3 to 5 times the volume of 95% ethanol solution to the supernatant, and precipitate at 3 to 6°C for 12 to 24 hours. After precipitation, centrifuge at 4000 to 5000 rpm for 10 to 20 minutes, collect the precipitate, wash the precipitate 2 to 3 times with anhydrous ethanol, and freeze-dry to obtain the wolfberry peptide magnesium chelate. 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-to-volume ratio of 1 g / 100 mL, soak for 2-4 hours, and reflux extract 2-3 times, each time for 1-2 hours. Filter and combine the extracts to obtain a yacon leaf extract. S3.2: The yacon leaf extract is concentrated under reduced pressure to 1 / 4 of its original volume, and the concentrated yacon leaf extract is extracted three times with ethyl acetate. 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 (1-5):(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. The liver protecting compound and distilled water are mixed at a mass volume ratio of 0.5 g / 100 mL to form a liver protecting compound solution. The liver protecting compound solution and compound fermented fruit vinegar are then stirred and mixed 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 and juice the fruit raw materials to obtain a composite juice, add pectinase and cellulase to the composite juice, and perform enzymatic hydrolysis at 30-42°C for 1-3 hours. Subsequently, sterilize at 75-85°C for 10-15 minutes, filter the filtrate, and add dandelion extract to the filtrate in an amount of 1-10% by weight of the filtrate. Subsequently, adjust the soluble solids content of the filtrate to 11-13% to obtain a composite fermented juice for fermentation; S1.2: Yeast is added to the composite fermented fruit juice for fermentation, the mixture is mixed evenly, and the mixture is fermented at 22-25° C. During the fermentation period, samples are taken every day to determine the soluble solid content and CO2 release. When the soluble solid content no longer decreases during fermentation, acetic acid bacteria is added, the mixture is mixed evenly, and the mixture is fermented 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 being 50 mg / mL, ultrasonic extraction being performed three times, each ultrasonic extraction lasting 20 to 30 minutes, and the ultrasonic power being 300 to 500 W. After the ultrasonic extraction is completed, the obtained extracts are filtered and combined to obtain a dandelion extract, and the dandelion extract is concentrated under reduced pressure and dried to obtain a 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 fermentation 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 to 15% of the mass of the composite fermentation juice for fermentation.

8. A health drink for protecting the liver and nourishing the stomach after drinking alcohol, characterized in that: The drink 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 7.

Images