Preparation method of apple sweet vinegar capable of dispelling effects of alcohol, protecting liver and preventing drunkenness

Abstract

The invention discloses a preparation method of apple sweet vinegar capable of dispelling effects of alcohol, protecting liver and preventing drunkenness. The preparation method comprises the following steps: firstly, preparing a concentrated solution; dried radix puerariae, semen hoveniae, semen lablab album, semen myristicae, liquorice root, semen cassiae, radix polygonati officinalis and rhizoma curcumae longae are taken and crushed, water is added according to the mass ratio of 10: 1 to 5: 1, decoction is performed for 50-70 minutes at the temperature of 85-100 DEG C, amylase and cellulase are added for enzymolysis after cooling, and then ultrasonic extraction, filtration and concentration are performed by 3-4 times are performed. And the concentrated solution B is prepared by crushing dried purslane and lycium ruthenicum, adding water for decoction, cooling, filtering and concentrating. In the mint concentrated solution, dried mint is treated in the same way. Then, coring and pulping high-quality apples without insect pests and putrefaction, fermenting with alcohol and acetic acid to obtain raw apple vinegar, adding the filter residues of the group A and the group B, and ageing with vinegar to obtain the apple vinegar. And blending the concentrated solution of the group A, the concentrated solution of the group B and the concentrated solution of the mint with apple juice and honey in proportion, filtering and sterilizing to obtain the product. The raw materials are scientific in compatibility, and the product has the effects of dispelling effects of alcohol and protecting liver.

Description

Technical Field

[0001] The present invention relates to the technical field of health food production, and particularly relates to a preparation method of apple sweet vinegar that can relieve hangover, protect the liver and prevent drunkenness. Background Art

[0002] Apple vinegar is a type of vinegar product obtained from apples through alcoholic fermentation and acetic acid fermentation, rich in various organic acids mainly composed of acetic acid, dietary fiber, vitamins, etc. Scientific experiments have proved that the overall components of apple vinegar can play a certain role in relieving hangover and protecting the liver. This is mainly attributed to the fact that apple vinegar is rich in antioxidant components, and organic acid components such as acetic acid can enter the tricarboxylic acid cycle to provide energy for cells, thereby accelerating alcohol metabolism. Various organic acids mainly composed of acetic acid are not only the flavor components of apple vinegar but also its important functional components. Research shows that acetic acid has the effects of promoting metabolism, regulating blood sugar, regulating the acid-base balance of the intestine, anti-fatigue, weight loss and fat reduction, etc. Therefore, the total acid content is also one of the important parameters for the apple vinegar industry to evaluate its quality. However, since the total acid content of apple vinegar is often above 3.5 g / 100 mL, its taste is too sour to be suitable for direct drinking. Apple sweet vinegar is a fruit vinegar product made by adding sugar or other sweeteners on the basis of apple vinegar and reducing the acidity. The acidity of apple sweet vinegar is generally 2.5 g / 100 mL. Due to the addition of components such as sweeteners, its sour taste is significantly reduced, making it not only suitable for direct drinking, but also ensuring that the total acid content remains at a certain level while reducing the acidity, thus ensuring the balance between flavor and quality of apple sweet vinegar and providing consumers with a fruit vinegar option with good taste and certain efficacy.

[0003] "Vinegar processing" is an important processing technique in traditional Chinese medicine processing, including methods such as vinegar steaming, vinegar boiling, vinegar frying, vinegar roasting, and vinegar quenching. From the perspective of traditional Chinese medicine theory, vinegar is slightly warm in nature and enters the liver meridian, with functions such as astringency and detoxification. "Vinegar-processed traditional Chinese medicine" helps to direct the drug to the liver and relieve the drug properties. Although ancient literature classics proposed that only rice vinegar can be used as an adjuvant in traditional Chinese medicine processing, from the perspective of modern science, "vinegar-processed traditional Chinese medicine" mainly relies on the acidic environment provided by organic acids in vinegar to promote the dissolution of active ingredients, reduce the toxicity of traditional Chinese medicine, correct bad odors, and change the texture of traditional Chinese medicine. Therefore, there have been many expansions in the categories of vinegar, including rice vinegar, sorghum vinegar, fruit vinegar, etc.

[0004] In the current technical field, there are already multiple patents related to hangover-relieving and liver-protecting vinegar, fruit vinegar, or vinegar beverages. Among them, the invention patent with the patent application number CN201910289221.8 (hereinafter referred to as Patent 1) discloses "A hangover-relieving and liver-protecting fruit vinegar beverage and its preparation method". This invention mainly ferments fruit juice together with the decoction of substances homologous to food and medicine (Pueraria lobata, Poria cocos, Hovenia dulcis) and traditional Chinese medicine (Atractylodes macrocephala), and obtains the hangover-relieving and liver-protecting fruit vinegar beverage by blending the fruit juice with the substances homologous to food and medicine and the decoction of traditional Chinese medicine. The invention patent with the patent application number CN201310514302.6 (hereinafter referred to as Patent 2) discloses "A fruit vinegar beverage with hangover-relieving and liver-protecting functions and its preparation method". This invention prepares the hangover-relieving and liver-protecting fruit vinegar beverage by blending apple vinegar with various sweeteners such as granulated sugar, high fructose syrup, acesulfame potassium, and various acid regulators such as malic acid and citric acid. The invention patent with the patent application number CN201010109668.1 (hereinafter referred to as Patent 3) discloses "A preparation method of a health-care vinegar and its beverage and its application in hangover-relieving and liver-protecting". This invention patent uses the slurry of ground rice and Pueraria lobata as the substrate for alcohol fermentation, and then adds various traditional Chinese medicine extracts for acetic acid fermentation, and obtains the hangover-relieving and liver-protecting health-care vinegar or beverage after blending or without blending. The invention patent with the patent application number CN110669629B (hereinafter referred to as Patent 4) discloses "A hangover-relieving fruit vinegar paste and its preparation method and uses". This invention uses corn, millet, and grapes as the main fermentable sugars, combines various traditional Chinese medicines such as Pueraria lobata, Phyllanthus emblica, and Gardenia jasminoides for alcohol fermentation, and then conducts solid-state acetic acid fermentation by inoculating vinegar grains, and obtains the hangover-relieving and liver-protecting vinegar paste through vinegar draining, aging, concentration, and blending. However, the above patents have certain limitations in the technical solutions. In Patent 1, adding the decoction of traditional Chinese medicine and substances homologous to food and medicine to the alcohol fermentation and acetic acid fermentation processes is very likely to cause the bioactive components in them to be destroyed by the fermenting microorganisms, thus weakening their expected functional effects. Moreover, since Atractylodes macrocephala in traditional Chinese medicine contains a large amount of starch, during the decocting process, the starch in Atractylodes macrocephala will gelatinize and partially hydrolyze, and the gelatinized starch and the dextrin produced by decomposition exist in the decoction. When directly adding the Atractylodes macrocephala decoction juice to the fermentation stage and the subsequent blending process, these starches or dextrins may ultimately have a potential adverse impact on the clarity of the product. In addition, this patent is prepared in the form of a beverage by blending, and its acidity is approximately 0.5 g / 100mL. This treatment results in a decrease in the content of organic acids such as acetic acid, and is very likely to weaken the health effects of the product to a certain extent. In Patent 2, adding various artificial sweeteners, various acid regulators, as well as flavors, preservatives, and colorants during the blending process will undoubtedly have a negative impact on consumer acceptance. In addition, this patent is also a vinegar beverage with an acidity of 0.5 g / 100mL finally through dilution and blending, resulting in a lower content of organic acids such as acetic acid.Patent 3 adds the traditional Chinese medicine extract into the alcohol and acetic acid fermentation process, which may cause the active ingredients of the traditional Chinese medicine to be decomposed by microorganisms, thus reducing the efficacy of the final product. In addition, the final product of this patent is in the form of health vinegar or vinegar beverage, and its acidity is about 4-6 g / 100mL or 0.5 g / 100mL, which may cause problems such as overly high acidity irritating the taste or overly low acidity reducing the efficacy. Patent 4 also has the possibility that the active ingredients of the traditional Chinese medicine are decomposed by the fermenting microorganisms. Moreover, this invention patent uses koji as the fermentation starter in the alcohol fermentation and adds vinegar grains for solid-state acetic acid fermentation in the acetic acid fermentation stage. This may cause the traditional Chinese medicine components to be adsorbed onto the vinegar grains, reducing the utilization rate of the traditional Chinese medicine materials, and may also result in insufficient fermentation and an obvious raw material taste. In the subsequent steps, this invention patent concentrates the obtained vinegar, which causes a large loss of volatile organic acids such as acetic acid, resulting in both waste of resources and reduction of the efficacy of acetic acid.

[0005] Therefore, it is necessary to provide a preparation method of apple sweet vinegar that can relieve hangover, protect the liver and prevent drunkenness to solve the above problems. Summary of the Invention

[0006] The purpose of the present invention is to provide a preparation method of apple sweet vinegar that can relieve hangover, protect the liver and prevent drunkenness, including the following steps: S1. Prepare concentrated solutions of Group A and Group B: Prepare the concentrated solution of Group A: Crush dried kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric respectively to obtain the crushed materials of kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric; then add water to the crushed materials for decoction, and the mass ratio of water to the crushed materials during decoction is 10:1-5:1, the decoction temperature is 85-100 °C, and the decoction time is 50-70 min to obtain a decoction slurry containing the crushed materials; after the decoction slurry cools, add an enzyme preparation for enzymatic hydrolysis to obtain an enzymatic hydrolysis slurry of Group A; then perform ultrasonic extraction on the obtained enzymatic hydrolysis slurry of Group A to obtain an ultrasonic extraction slurry; then filter the obtained ultrasonic extraction slurry to obtain filter residue and extract respectively; concentrate the extract to obtain the concentrated solution of Group A; Prepare the concentrated solution of Group B: Crush dried purslane and black wolfberry respectively to obtain the crushed materials of purslane and black wolfberry; then add water to the crushed materials for decoction, and the mass ratio of water to the crushed materials during decoction is 10:1-5:1, the decoction temperature is 85-100 °C, and the decoction time is 50-70 min to obtain a decoction slurry containing the crushed materials; after the decoction slurry cools, filter it to obtain filter residue and extract respectively; concentrate the extract to obtain the concentrated solution of Group B; S2. Preparation of peppermint concentrate: Crush the dried peppermint to obtain crushed peppermint; then decoct the crushed peppermint with water to obtain peppermint extraction pulp with crushed peppermint; filter the peppermint extraction pulp after cooling to obtain peppermint extract; concentrate the obtained peppermint extract to obtain peppermint concentrate; S3. Preparation of apple pulp: Remove the cores of apples free from pests and spoilage, and then use a pulper to make pulp to obtain apple pulp; S4. Alcohol fermentation: Transfer the obtained apple pulp to an alcohol fermentation earthen vat and carry out alcohol fermentation through spontaneous fermentation. End the fermentation when the alcohol content no longer increases to obtain apple wine; S5. Acetic acid fermentation: Transfer the apple wine obtained from the above alcohol fermentation to an acetic acid fermentation earthen vat for acetic acid fermentation. End the fermentation until the total acid reaches 4 - 5 g / 100mL to obtain raw apple vinegar; S6. Aging of vinegar: Transfer the raw apple vinegar obtained above to an aging earthen vat, add the filter residues of Group A and Group B in step (S1) for aging of vinegar. Apple vinegar can be obtained after aging of vinegar for more than 1 year; S7. Blending: Add the concentrate of Group A, the concentrate of Group B, and the peppermint concentrate obtained above to the apple vinegar, and add apple juice and honey for blending. After mixing evenly, obtain blended apple sweet vinegar; S8. Filtration and sterilization: Filter and instantaneously ultra - high temperature sterilize the blended apple sweet vinegar prepared above to obtain apple sweet vinegar with the function of relieving hangover and protecting the liver.

[0007] Further, the crushing standard of the crushed materials of Group A and Group B in step S1 is a particle size of 2 - 3 mm.

[0008] Further, the enzyme preparations added to the decoction pulp of Group A in step S1 are amylase and cellulase, and the ratio of the former to the latter is 1:0.5 - 1:1, and the total addition amount of the two is 0.1 - 0.2% of the decoction pulp. The enzymolysis temperature is 45 - 55°C, and the enzymolysis time is 40 - 60 min.

[0009] Further, the ultrasonic frequency for ultrasonic extraction of the enzymolysis pulp of Group A in step S1 is 30 - 40 kHz, the ultrasonic power is 200 - 300 W, and the ultrasonic temperature is 40 - 70°C; the ultrasonic mode is intermittent ultrasonic: every ultrasonic for 10 min, pause for 10 min, and the total ultrasonic duration is 30 - 50 min.

[0010] Further, the concentration multiple for concentrating the extracts of Group A, Group B, and peppermint extract in step S1 and step S2 is 3 - 4 times.

[0011] Further, in step S5, the total acid of the raw apple vinegar at the end of acetic acid fermentation is 4 - 5 g / 100mL.

[0012] Further, in the vinegar-making and aging step S6, the amount of the filter residues of group A and group B added to the original apple vinegar is 5-10% (m / v).

[0013] Further, the addition amounts of the respective components are as follows: kudzu root concentrate 1.5-2% (m / v), oriental raisin tree seed concentrate 1-1.5% (m / v), white hyacinth bean concentrate 1-1.5% (m / v), nutmeg concentrate 0.5-1% (m / v), licorice concentrate 1-1.5% (m / v), turmeric concentrate 0.1-0.5% (m / v), cassia seed concentrate 0-0.5% (m / v), polygonatum odoratum concentrate 0-0.5% (m / v), portulaca oleracea concentrate 0-0.5% (m / v), black wolfberry concentrate 0-0.5% (m / v), mint concentrate 0.2-0.5% (m / v), honey 1-2% (m / v), apple juice 10-18% (v / v), the addition amount of apple vinegar is such that the final acidity is 2.5-3.0% (m / v), the balance is water, and the amount of water is 13-18 mL.

[0014] The beneficial effects of the present invention are as follows: The present invention provides an apple sweet vinegar with the effects of relieving hangover, protecting the liver and preventing drunkenness and a preparation process thereof. This product combines the characteristics and effects of a variety of natural plant raw materials that are both food and medicine. It has a sweet and sour taste, without astringency and bitterness. The preparation process is scientific and rigorous, ensuring the safety, effectiveness and health of the final product, and providing a healthy hangover, liver protection and drunkenness prevention solution for consumers.

[0015] The present invention refers to multiple ancient medical books on the effects of relieving hangover and protecting the liver, such as "Shennong Ben Cao Jing", "Tang Ben Cao" and "Treatise on Febrile Diseases", and screens natural plant raw materials with the effects of relieving hangover and protecting the liver, such as kudzu root, oriental raisin tree seed, white hyacinth bean, licorice, nutmeg, cassia seed, polygonatum odoratum and turmeric. At the same time, the substances that are both food and medicine are scientifically and rigorously formulated, conforming to the compatibility principles of monarch, minister, assistant and guide. At the same time, the apple vinegar component in the apple sweet vinegar product also has a certain effect on relieving hangover. For example, the malic acid and polyphenolic substances it is rich in can effectively decompose alcohol and relieve drunkenness symptoms. Long-term consumption can also play a role in protecting the liver.

[0016] In the preparation process, the present invention selects to first crush and then enzymatically hydrolyze and extract the substances that are both food and medicine, and then perform ultrasonic extraction, which can efficiently promote the release of the active ingredients in the substances that are both food and medicine and maximize the extraction rate of the active ingredients. At the same time, the filter residues of the substances that are both food and medicine and the original apple vinegar are subjected to vinegar-making and aging together. Through long-term leaching in an acidic environment, the reuse of the active ingredients in the filter residues is further ensured. Thereby, the overall quality and efficacy of the product are improved.

[0017] The above description is only an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and implement it in accordance with the content of the specification, the following describes in detail with reference to the preferred embodiments of the present invention and the accompanying drawings. Description of the Drawings

[0018] Figure 1 It is a production process flow chart of a preparation method of an apple sweet vinegar that can relieve alcohol, protect the liver and prevent drunkenness shown in the present invention; Figure 2 It is a graph of the serum ethanol content of mice at 30 min and 8 h after the last gavage and the difference in serum ethanol between 30 min and 8 h in the anti-alcoholism experiment shown in the present invention; Figure 3 It is a graph of the gastric mucosa state of mice in the anti-alcoholism experiment shown in the present invention; Figure 4 It is a graph of the serum ethanol content of mice at 30 min and 8 h after the last gavage and the difference in serum ethanol between 30 min and 8 h in the anti-drunkenness experiment shown in the present invention; Figure 5 It is a graph of the gastric mucosa state of mice in the anti-drunkenness experiment shown in the present invention. Detailed Embodiments

[0019] The following further describes in detail the specific embodiments of the present invention in conjunction with the drawings and embodiments. The following embodiments are used to illustrate the present invention, but not to limit the scope of the present invention.

[0020] The technical solutions described in the present invention are all conventional solutions in the art unless otherwise specified; the reagents or materials are all from commercial channels unless otherwise specified.

[0021] The following further describes a preparation method of an apple sweet vinegar that can relieve alcohol, protect the liver and prevent drunkenness provided by the present invention. Embodiment

[0022] S1. Prepare concentrated solutions of groups A and B: Preparation of concentrated liquid of Group A: The dried kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric in Group A were respectively crushed to a particle size of 2.5 mm to obtain the crushed materials of kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric. Then, the crushed materials of kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric were decocted with water, and the mass ratio of the water addition to the crushed materials was 10:1. Decoction was carried out at 90 °C for 70 min to obtain the decoction slurry of Group A with crushed materials. After the decoction slurry of Group A was cooled, an enzyme preparation (amylase and cellulase, with a ratio of 1:1 and a total addition amount of 0.15% of the decoction solution) was added, and enzymatic hydrolysis was carried out at 45 °C for 50 min to obtain the enzymatic hydrolysis slurry of Group A. Then, the enzymatic hydrolysis slurry of Group A was subjected to ultrasonic extraction. According to the ultrasonic mode with an interval of ultrasonic for 10 min and pausing for 10 min at a frequency of 30 kHz, a power of 300 W and a temperature of 60 °C, the total ultrasonic time was 30 min to obtain the ultrasonic extraction slurry of Group A. The obtained ultrasonic extraction slurry of Group A was filtered to obtain the filter residue and extract of Group A respectively. The extract of Group A was concentrated 3 times to obtain the concentrated liquid of Group A.

[0023] Preparation of concentrated liquid of Group B: The dried purslane and black wolfberry were respectively crushed to a particle size of 2.5 mm to obtain the crushed materials of purslane and black wolfberry. Then, the crushed materials of purslane and black wolfberry were decocted with water, and the mass ratio of the water addition to the crushed materials was 10:1. Decoction was carried out at 90 °C for 70 min to obtain the decoction slurry of Group B. After the decoction slurry of Group B was cooled, it was filtered to obtain the filter residue and extract of Group B respectively. The extract of Group B was concentrated 3 times to obtain the concentrated liquid of Group B.

[0024] S2. Preparation of peppermint concentrated liquid: The dried peppermint was crushed to obtain the crushed material of peppermint. Then, the crushed material of peppermint was decocted with water, and the mass ratio of the water addition to the crushed material of peppermint was 10:1. Decoction was carried out at 90 °C for 70 min to obtain the peppermint extraction slurry with the crushed material of peppermint. After cooling, the peppermint extraction slurry was filtered to obtain the peppermint extract. The obtained peppermint extract was concentrated 4 times to obtain the peppermint concentrated liquid.

[0025] S3. Preparation of apple pulp: The apples without diseases, pests and spoilage were pitted and then pulped with a pulper to obtain apple pulp.

[0026] S4. Alcohol fermentation: The apple pulp was put into an alcohol fermentation earthen jar and subjected to alcohol fermentation by natural fermentation. Fermentation was ended when the alcohol content no longer increased to obtain apple wine.

[0027] S5. Acetic acid fermentation: The apple wine obtained from the above alcohol fermentation was transferred to an acetic acid fermentation earthen jar for acetic acid fermentation. After fermentation, apple raw vinegar with a total acid of 4.5 g / 100 mL was obtained.

[0028] S6, Vinegar Making and Aging: Transfer the obtained original apple vinegar to an aging ceramic vat, add the filter residues from Group A and Group B in Step S1 for aging together, with an addition amount of 8% (m / v). After vinegar making and aging for 1 year or more, apple vinegar is obtained.

[0029] S7, Blending: Add the obtained concentrated liquid of Group A, concentrated liquid of Group B, and peppermint concentrated liquid to the apple vinegar, and add apple juice and honey for blending. The addition amounts of each component are as follows: Pueraria lobata concentrated liquid 2% (m / v), Hovenia dulcis concentrated liquid 1.5% (m / v), Dolichos lablab concentrated liquid 1% (m / v), Myristica fragrans concentrated liquid 1% (m / v), Glycyrrhiza uralensis concentrated liquid 1% (m / v), Curcuma longa concentrated liquid 0.3% (m / v), Cassia obtusifolia concentrated liquid 0.2% (m / v), Polygonatum odoratum concentrated liquid 0.2% (m / v), Portulaca oleracea concentrated liquid 0.3% (m / v), Lycium ruthenicum concentrated liquid 0.5% (m / v), peppermint concentrated liquid 0.3% (m / v), honey 2% (m / v), apple juice 15% (v / v). The addition amount of apple vinegar is such that the final acidity is 2.8% (m / v), and the balance is water, with the amount of water being 13 mL. After mixing evenly, blended apple sweet vinegar is obtained.

[0030] S8, Filtration and Sterilization: Filter and instantaneously ultra-high temperature sterilize the above-prepared blended apple sweet vinegar to obtain apple sweet vinegar with the effects of relieving hangover and protecting the liver and preventing drunkenness. Examples

[0031] S1, Preparation of Concentrated Liquids of Group A and Group B: Preparation of the concentrated liquid of Group A: Crush the dried Pueraria lobata, Hovenia dulcis, Dolichos lablab, Myristica fragrans, Glycyrrhiza uralensis, Cassia obtusifolia, Polygonatum odoratum, and Curcuma longa in Group A respectively, with a crushing particle size of 2 mm, to obtain the crushed materials of Pueraria lobata, Hovenia dulcis, Dolichos lablab, Myristica fragrans, Glycyrrhiza uralensis, Cassia obtusifolia, Polygonatum odoratum, and Curcuma longa. Then, add water to the crushed materials of Pueraria lobata, Hovenia dulcis, Dolichos lablab, Myristica fragrans, Glycyrrhiza uralensis, Cassia obtusifolia, Polygonatum odoratum, and Curcuma longa for decoction. The mass ratio of the added water to the crushed materials is 5:1, and decoct at 100 °C for 50 min to obtain the decoction slurry of Group A with crushed materials. After the decoction slurry of Group A cools, add an enzyme preparation (amylase and cellulase, with a ratio of 1:1 and a total addition amount of 0.2% of the decoction solution), and carry out enzymatic hydrolysis at 50 °C for 40 min to obtain the enzymatic hydrolysis slurry of Group A. Then, carry out ultrasonic extraction on the enzymatic hydrolysis slurry of Group A. According to the ultrasonic mode of 35 kHz in frequency, 250 W in power, 40 °C in temperature, ultrasonic for 10 min / pause for 10 min, with a total ultrasonic time of 40 min, to obtain the ultrasonic extraction slurry of Group A. Filter the obtained ultrasonic extraction slurry of Group A to obtain the filter residue and extract of Group A respectively. Concentrate the extract of Group A by 3 times to obtain the concentrated liquid of Group A.

[0032] Preparation of Concentrate Group B: The dried purslane and black wolfberries are respectively crushed to a particle size of 2 mm to obtain crushed purslane and black wolfberries. Then, the crushed purslane and black wolfberries are decocted with water, and the mass ratio of the added water to the crushed materials is 5:1. Decoct at 100 °C for 50 min to obtain the decoction slurry of Group B. After the decoction slurry of Group B cools, it is filtered to obtain the filter residue of Group B and the extract respectively. The extract of Group B is concentrated 3 times to obtain the concentrate of Group B.

[0033] S2. Preparation of Mint Concentrate: The dried mint is crushed to obtain crushed mint. Then, the crushed mint is decocted with water, and the mass ratio of the added water to the crushed mint is 5:1. Decoct at 100 °C for 50 min to obtain the mint extraction slurry with crushed mint. After cooling, the mint extraction slurry is filtered to obtain the mint extract. The obtained mint extract is concentrated 4 times to obtain the mint concentrate.

[0034] S3. Preparation of Apple Pulp: The apples without pests and diseases and spoilage are pitted and then pulped with a pulper to obtain apple pulp.

[0035] S4. Alcohol Fermentation: The apple pulp is put into an alcohol fermentation earthen jar and undergoes alcohol fermentation through natural fermentation. The fermentation ends when the alcohol content no longer increases, obtaining apple wine.

[0036] S5. Acetic Acid Fermentation: The apple wine obtained from the above alcohol fermentation is transferred to an acetic acid fermentation earthen jar for acetic acid fermentation. After the fermentation ends, apple raw vinegar with a total acid of 5 g / 100 mL is obtained.

[0037] S6. Vinegar Aging: The obtained apple raw vinegar is transferred to an aging earthen jar and aged together with the filter residues of Group A and Group B in Step S1. The addition amount is 10% (m / v). Aging for 1 year or more to obtain apple vinegar.

[0038] S7. Blending: The concentrate of Group A, the concentrate of Group B, and the mint concentrate prepared above are added to the apple vinegar, and apple juice and honey are added for blending. The addition amounts of each component are as follows: kudzu root concentrate 1.5% (m / v), oriental raisin tree seed concentrate 1% (m / v), white hyacinth bean concentrate 1% (m / v), nutmeg concentrate 1% (m / v), licorice root concentrate 1.5% (m / v), turmeric concentrate 0.5% (m / v), cassia seed concentrate 0.5% (m / v), polygonatum rhizome concentrate 0.5% (m / v), purslane concentrate 0.3% (m / v), black wolfberry concentrate 0.3% (m / v), mint concentrate 0.2% (m / v), honey 2% (m / v), apple juice 12% (v / v). The addition amount of apple vinegar is such that the final acidity is 3% (m / v), and the balance is water, with the amount of water being 18 mL. After mixing evenly, blended apple sweet vinegar is obtained.

[0039] S8. Filtration and sterilization: Filter and instantaneously ultra-high temperature sterilize the prepared blended apple sweet vinegar, and the apple sweet vinegar with the effects of relieving hangover, protecting the liver and preventing drunkenness is obtained. Example

[0040] S1. Preparation of concentrated solutions of Group A and Group B: Preparation of the concentrated solution of Group A: Crush the dried kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric in Group A respectively, with the crushing particle size of 3 mm, to obtain the crushed products of kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric. Then add water to the crushed products of kudzu root, oriental raisin tree seed, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric for decoction, with the mass ratio of the added water to the food and drug homology crushed products being 10:1, and decoct at 85 °C for 70 min to obtain the decoction slurry of Group A with crushed products. After the decoction slurry of Group A cools, add enzyme preparations (amylase and cellulase, with the ratio of 1:0.5 and the total addition amount being 0.1% of the decoction solution), and carry out enzymatic hydrolysis at 50 °C for 60 min to obtain the enzymatic hydrolysis slurry of Group A. Then carry out ultrasonic extraction on the enzymatic hydrolysis slurry of Group A, with the ultrasonic extraction mode of 40 kHz in frequency, 200 W in power, 70 °C in temperature, ultrasonic for 10 min / pause for 10 min, and the total ultrasonic time being 50 min, to obtain the ultrasonic extraction slurry of Group A. Filter the obtained ultrasonic extraction slurry of Group A to obtain the filter residue and extract of Group A respectively. Concentrate the extract of Group A by 4 times to obtain the concentrated solution of Group A.

[0041] Preparation of the concentrated solution of Group B: Crush the dried purslane and black wolfberry respectively, with the crushing particle size of 3 mm, to obtain the crushed products of purslane and black wolfberry. Then add water to the crushed products of purslane and black wolfberry for decoction, with the mass ratio of the added water to the crushed products being 10:1, and decoct at 85 °C for 70 min to obtain the decoction slurry of Group B. After the decoction slurry of Group B cools, carry out filtration to obtain the filter residue and extract of Group B respectively. Concentrate the extract of Group B by 4 times to obtain the concentrated solution of Group B.

[0042] S2. Preparation of mint concentrated solution: Crush the dried mint to obtain the crushed mint. Then add water to the crushed mint for decoction, with the mass ratio of the added water to the crushed mint being 10:1, and decoct at 85 °C for 70 min to obtain the mint extraction slurry with crushed mint. After cooling, filter the mint extraction slurry to obtain the mint extract. Concentrate the obtained mint extract by 4 times to obtain the mint concentrated solution.

[0043] S3. Preparation of apple pulp: Remove the cores of apples without diseases, pests and spoilage, and then carry out pulping with a pulper to obtain apple pulp.

[0044] S4. Alcohol fermentation: Put the apple pulp into an alcohol fermentation earthen vat, and carry out alcohol fermentation through natural fermentation. End the fermentation when the alcohol content no longer increases to obtain apple wine.

[0045] S5, Acetic acid fermentation: Transfer the apple wine obtained from the above alcohol fermentation to an acetic acid fermentation earthenware vat for acetic acid fermentation. After the fermentation is completed, apple raw vinegar with a total acid of 4 g / 100 mL is obtained.

[0046] S6, Vinegar aging: Transfer the obtained apple raw vinegar to an aging earthenware vat, add the filter residues of Group A and Group B in Step S1 for aging together, with an addition amount of 5% (m / v). Aging for 1 year or more gives apple vinegar.

[0047] S7, Blending: Add the concentrated solutions of Group A, Group B, and mint concentrated solution prepared above to the apple vinegar, and add apple juice and honey for blending. The addition amounts of each component are as follows: kudzu root concentrated solution 2% (m / v), oriental raisin tree seed concentrated solution 1% (m / v), white hyacinth bean concentrated solution 1.5% (m / v), nutmeg concentrated solution 0.5% (m / v), licorice concentrated solution 1% (m / v), turmeric concentrated solution 0.1% (m / v), cassia seed concentrated solution 0.1% (m / v), polygonatum odoratum concentrated solution 0.1% (m / v), purslane concentrated solution 0.1% (m / v), black wolfberry concentrated solution 0.5% (m / v), mint concentrated solution 0.5% (m / v), honey 2% (m / v), apple juice 12% (v / v). The addition amount of apple vinegar is such that the final acidity is 2.5% (m / v), and the balance is water, with the amount of water being 16 mL. After mixing, blended apple sweet vinegar is obtained.

[0048] S8, Filtration and sterilization: Filter and instantaneously ultra-high temperature sterilize the prepared blended apple sweet vinegar to obtain apple sweet vinegar with the effects of relieving hangover and protecting the liver and preventing drunkenness.

[0049] Test example Specific pathogen free (SPF) male C57BL / 6 mice were randomly divided into 7 groups, with 10 mice in each group, namely the blank group (normal saline), the control group (56° liquor), the positive control group (commercial hangover and liver-protecting product at 0.10 mL / 10 g bw), the apple cider vinegar group (0.10 mL / 10 g bw), the group of foods and drugs with homology (0.10 mL / 10 g bw), the low-dose group of apple sweet vinegar with foods and drugs with homology (total amount of foods and drugs with homology at 0.01 g / 10 g bw), and the high-dose group of apple sweet vinegar with foods and drugs with homology (total amount of foods and drugs with homology at 0.02 g / 10 g bw). After one week of adaptive feeding, the mice were fasted overnight (12 h) before the experiment. Except for the blank group intragastrically administered with normal saline, the other groups were intragastrically administered with 56° liquor at a dose of 0.16 mL / 10 g. In the hangover experiment, after all the mice in the control group, the positive control group, the apple cider vinegar group, the group of foods and drugs with homology, and the apple sweet vinegar group with foods and drugs with homology were completely drunk, they were respectively intragastrically administered with normal saline, commercial hangover and liver-protecting product, apple cider vinegar, foods and drugs with homology, and apple sweet vinegar with foods and drugs with homology, and the drunken time and drunken latency of the mice were recorded. In the anti-hangover experiment, each group of mice was intragastrically administered with the corresponding substance, and 30 min later, they were intragastrically administered with 56° liquor at a dose of 0.16 mL / 10 g, and the drunken time, drunken latency, and non-drunken rate of the mice were recorded.

[0050] Thirty minutes and 8 h after the last intragastric administration, blood was collected from the orbital cavity of the mice. The blood of each group of mice was centrifuged at 3000 r / min for 15 min, the upper-layer serum was aspirated, and the ethanol content in the serum was measured using an ethanol content kit. After the mice were sacrificed, the stomachs were dissected, washed clean with pre-cooled normal saline, the cardiac and pyloric ends of the stomach were ligated, fixed in 4% paraformaldehyde for 5 min, and then dissected along the greater curvature of the stomach to observe the state of gastric mucosa injury. Eight hours after the last intragastric administration, the mice were sacrificed and the livers were dissected, washed clean with pre-cooled normal saline, 0.1 g of liver tissue was taken, blotted dry with filter paper at a mass-to-volume ratio of 1:9, and added to pre-cooled normal saline at a ratio of 1:10 to make a liver homogenate. The supernatant was taken to measure the activities of superoxide dismutase (SOD), malondialdehyde (MDA), alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), and protein concentration in the liver homogenate of the mice according to the kit instructions. The activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the mouse serum were measured according to the kit instructions.

[0051] Components used in the group of foods and drugs with homology: The concentrated solutions of foods and drugs with homology in Group A and Group B were mixed and appropriately diluted, and finally had the same concentration of foods and drugs with homology as that in the product of the low-dose group of apple sweet vinegar with foods and drugs with homology.

[0052] Food-drug homologous apple sweet vinegar group: The low-dose group is the final product of Example 1, and the high-dose group is obtained by concentrating the food-drug homologous concentrated liquid obtained in Example 1 by 2 times.

[0053] 1. The evaluation of the anti-hangover effect of apple sweet vinegar with the functions of relieving hangover and protecting the liver in mice is as follows: Experiment 1: Evaluation of the anti-hangover behavior of apple sweet vinegar in mice The time when the mouse's righting reflex disappears after intragastric administration of white wine is taken as the drunken time of the mouse (if the mouse maintains the back-down posture for more than 30 s, it is considered that the righting reflex disappears and the mouse is drunk). The time from the disappearance of the righting reflex to recovery is taken as the drunken latency of the mouse. The drunken time and drunken latency of each group of mice are shown in Table 1 below. Different lowercase letters in Table 1 indicate significant differences between groups ( P <0.05).

[0054] The righting reflex of each group of mice disappeared about 23 min after intragastric administration of alcohol and entered the drunken state. The drunken latency of the mice in the model group was about 477 min. Compared with the model group, the sleep time of the rest of the sample groups was significantly reduced. Among them, compared with the apple vinegar or food-drug homologous group, the sleep time of the mice in the food-drug homologous apple sweet vinegar group decreased. The sleep time of the high-dose group of mice was lower than that of the positive control group, indicating that the food-drug homologous apple sweet vinegar has a certain anti-hangover effect, and the effect is better than or equivalent to that of commercially available hangover and liver-protecting products, and significantly reduces the drunken time of mice.

[0055] Table 1 Behavioral evaluation of the anti-hangover effect of mice Group Drunkenness time (min) Latent drunkenness time (min) Blank group - - Model group 23.50±12.78 <![CDATA[477.00±9.49 a > Positive control group 23.40±7.71 <![CDATA[426.50±30.16 b > Apple cider vinegar group 23.40±2.80 <![CDATA[439.50±25.30 b > Group of foods and drugs with homology 23.70±5.83 <![CDATA[433.17±29.44 b > Low-dose group 23.50±4.60 <![CDATA[425.20±27.99 b > High-dose group 23.33±6.04 <![CDATA[423.00±21.60 b > Experiment 2: Effects of taking apple sweet vinegar after drinking on the serum ethanol content and ethanol metabolism in mice After ethanol is ingested, it enters the systemic blood circulation. The ethanol content in the blood after drinking is a direct indicator reflecting the anti-hangover efficacy of drugs. The changes in the blood ethanol content of mice are shown in Figure 2 , Figure 2 where * indicates a significant difference compared with the model group of this group ( P <0.05), ** indicates a highly significant difference ( P <0.01); the blood ethanol content of the mice in the model group was the highest at 30 min and 8 h after drinking, and the ethanol metabolism rate was the lowest. Compared with the model group, the blood ethanol content of each sample group at 30 min and 8 h decreased, and the ethanol metabolism rate was faster. Compared with the apple vinegar or food-drug homologous substance group, the blood ethanol content of the mice in the food-drug homologous apple sweet vinegar group was lower at 8 h, and the metabolism rate was faster, and the effect was close to that of the positive control group. It shows that the food-drug homologous apple sweet vinegar can promote the ethanol metabolism in mice.

[0056] Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) are key enzymes in the process of ethanol metabolism. Ethanol is decomposed into acetaldehyde under the action of ADH, and acetaldehyde is decomposed into acetic acid under the action of ALDH, and finally metabolized into water and carbon dioxide and excreted from the body. Their activity levels determine the level of ethanol metabolism in the body. The effects on ADH and ALDH in mouse liver are shown in Table 2 below. Different lowercase letters in Table 2 indicate significant differences between groups ( P <0.05). Compared with the blank group of mice, the activities of ADH and ALDH in the liver of the model group of mice were significantly decreased. It may be that the intake of a large amount of ethanol in a short period inhibited the enzyme activity. Compared with the model group, the enzyme activity of the food and drug homologous apple sweet vinegar group was significantly enhanced, and the effect was equivalent to that of the positive control group. It shows that the food and drug homologous apple sweet vinegar can promote the activities of ethanol and acetaldehyde metabolic enzymes in mice and thus promote ethanol metabolism.

[0057] Table 2 Activities of ADH and ALDH in mouse liver Group ADH activity (U / mg prot) ALDH activity (U / mg prot) Blank group <![CDATA[2.37±0.34 a > <![CDATA[60.74±4.79 a > Model group <![CDATA[1.54±0.31 d > <![CDATA[47.41±3.22 d > Positive control group <![CDATA[2.19±0.42 abc > <![CDATA[55.32±3.69 b <!-- 8 -->]]> Apple cider vinegar group <![CDATA[1.80±0.46 cd > <![CDATA[50.73±3.18 cd > Group of foods and drugs with homology <![CDATA[1.83±0.34 bcd > <![CDATA[53.05±3.04 bc > Low-dose group <![CDATA[2.06±0.13 abc > <![CDATA[55.48±1.92 b > High-dose group <![CDATA[2.13±0.28 ab > <![CDATA[56.58±2.83 ab > Experiment 3: Effects of taking apple sweet vinegar after drinking on liver function of mice Alanine aminotransferase (ALT) and aspartate aminotransferase (AST) are important aminotransferases that reflect whether the liver function of the body is normal. When alcohol causes liver cell damage, the cell permeability increases, and it leaks into the blood, resulting in an increase in its activity in the blood. The content of aspartate aminotransferase and alanine aminotransferase in the serum reflects the health status of the liver. The activity values of ALT and AST in mouse serum are shown in Table 3 below. Different lowercase letters in Table 3 indicate significant differences between groups ( P <0.05). Compared with the blank group, the activities of ALT and AST in the serum of the model group of mice were significantly increased, indicating that the intake of a large amount of acute alcohol may have caused liver cell damage. Compared with the model group, the activities of ALT and AST in the serum of the food and drug homologous apple sweet vinegar group of mice were significantly decreased, and the effect was even better than that of the positive control group. It shows that drinking the food and drug homologous apple sweet vinegar after a large amount of drinking can protect the liver to a certain extent.

[0058] Table 3 Activities of ALT and AST in mouse serum Group ALT activity (U / mL) AST activity (U / mL) Blank group <![CDATA[1.61±0.14 b > <![CDATA[3.85±0.54 b > Model group <![CDATA[2.35±0.32 a > <![CDATA[4.75±0.52 a > Positive control group <![CDATA[1.78±0.38 b > <![CDATA[3.89±0.50 b > Apple cider vinegar group <![CDATA[2.11±0.57 ab > <![CDATA[4.01±0.41 b > Group of foods and drugs with homology <![CDATA[2.01±0.46 ab > <![CDATA[3.95±0.46 b > Low-dose group <![CDATA[1.77±0.26 b > <![CDATA[3.89±0.15 b > High-dose group <![CDATA[1.74±0.29 b > <![CDATA[3.83±0.39 b > Experiment 4: Effects of taking apple sweet vinegar after drinking on oxidation indexes of mice Excessive alcohol consumption can lead to the production of a large amount of oxygen free radicals and lipid peroxides in the body, which is an important pathogenesis of acute alcoholic liver injury. Malondialdehyde (MDA) is a metabolite of lipid peroxidation and a direct marker for evaluating the level of oxidative stress. An increase in the MDA level can interfere with antioxidant prevention and thus cause liver damage. Superoxide dismutase (SOD) is one of the important enzymes in the body that scavenges oxygen free radicals. It can block the peroxidation reaction by scavenging superoxide anions in the body, thereby protecting cells from the attack of oxygen free radicals. A decrease in its activity is closely related to oxidative stress-related diseases. The MDA content and SOD activity values in the livers of mice are shown in Table 4 below. Different lowercase letters in Table 4 indicate significant differences between groups ( P <0.05). Compared with the blank group, the MDA content in the model group of mice was significantly increased, and the SOD activity was significantly decreased. Compared with the model group, the MDA content in the food-drug homologous apple sweet vinegar group was significantly decreased, and the SOD activity was significantly increased, and the effect was comparable to that of the positive control group. This shows that taking food-drug homologous apple sweet vinegar to a certain extent after a large amount of alcohol consumption can relieve the degree of oxidative stress in the body.

[0059] Table 4 MDA content and SOD activity in the livers of mice Group MDA content (nmol / mg prot) SOD activity (U / mg prot) Blank group <![CDATA[31.79±5.30 d > <![CDATA[56.37±3.29 a > Model group <![CDATA[53.73±2.20 a > <![CDATA[40.18±3.78 d > Positive control group <![CDATA[42.42±4.60 c > <![CDATA[46.42±1.35 b > Apple cider vinegar group <![CDATA[49.89±4.04 ab > <![CDATA[44.49±4.71 bc > Group of foods and drugs with homology <![CDATA[46.89±1.79 bc > <![CDATA[40.97±1.74 cd > Low-dose group <![CDATA[42.67±2.17 c > <![CDATA[46.83±2.28 b <!-- 9 -->]]> High-dose group <![CDATA[42.07±0.60 c > <![CDATA[46.56±2.69 b > Experiment 5: Effect of taking apple sweet vinegar after drinking on the gastric mucosa of mice Acute excessive alcohol consumption can damage the gastric mucosa and even cause gastric bleeding and gastric perforation. In order to explore whether the product of the present invention has a protective effect on the gastric mucosa of acute alcohol consumption, the state of the gastric mucosa of mice after drinking apple sweet vinegar was observed. The state of the gastric mucosa of mice at 30 min and 8 h after the last gavage is shown in Figure 3 , compared with the blank group, 30 min and 8 h after the last gavage, there were obvious bleeding points in the gastric mucosa of the model group of mice, and the damage was severe. Compared with the model group, the bleeding condition of the gastric mucosa of the mice in each sample group was alleviated and the degree of damage was reduced. Among them, compared with the apple vinegar or food-drug homologous group, the degree of gastric mucosa damage in the low and high dose groups of food-drug homologous apple sweet vinegar in mice was lighter and better than that of the positive control group.

[0060] 2. The anti-drunk effect evaluation of apple sweet vinegar with the functions of relieving hangover and protecting the liver and preventing drunkenness in mice is as follows: Experiment 1: Evaluation of the anti-drunk behavior of apple sweet vinegar in mice The time from the last gavage of mice to the disappearance of the righting reflex was used as the drunken time of mice, and the time from the disappearance of the righting reflex to recovery was used as the drunken latent time of mice. The non-drunken rate was the number of drunken mice / the total number of mice in the group * 100%. The behavioral indexes of mice in each group are shown in Table 5 below. Different lowercase letters in Table 5 indicate significant differences between groups ( P<0.05). Compared with the model group, except for the apple cider vinegar group, the drunken time of mice in the other administration groups was significantly prolonged, and the drunken latency was significantly reduced. Among them, the effect of the apple sweet vinegar group with both food and medicine homology on mice was better than that of the positive control group. In addition, the non-drunken rate of mice in the high-dose group was the highest, reaching 60%. Taking the product before drinking can reduce the drunken time of mice, significantly prolong the drunken latency of mice, and reduce the drunken rate of drunken mice.

[0061] Table 5 Behavioral evaluation of the anti-drunken effect of mice Group Drunkenness time (min) Latent drunkenness time (min) Non-drunken rate % Blank group - - - Model group <![CDATA[23.20±7.19 d > <![CDATA[425.00±52.92 a > 0 Positive control group <![CDATA[54.83±18.93 ᵇ > <![CDATA[316.25±24.96 b > 40 Apple cider vinegar group <![CDATA[31.20±3.01 cd > <![CDATA[391.67±39.19 a > 10 Group of foods and drugs with homology <![CDATA[42.13±11.04 bc > <![CDATA[303.33±16.33 b > 20 Low-dose group <![CDATA[71.75±21.33 a > <![CDATA[295.00±17.32 b > 30 High-dose group <![CDATA[71.67±2.89 a > <![CDATA[283.33±15.28 b > 60 Experiment 2: Effect of taking apple sweet vinegar before drinking on serum ethanol content and ethanol metabolism in mice The change in blood ethanol content of mice is shown in Figure 4 , Figure 4 where * indicates a significant difference compared with the model group of this group ( P <0.05), and ** indicates a highly significant difference ( P <0.01). Compared with the model group, intragastric administration of apple sweet vinegar with both food and medicine homology before drinking can significantly reduce the ethanol level in the blood of mice and accelerate the ethanol metabolism rate, and the effect is close to or even better than that of the positive control group. It shows that apple sweet vinegar with both food and medicine homology can promote ethanol metabolism in mice. The effects on the activities of ADH and ALDH in the liver of mice are shown in Table 6 below. Different lowercase letters in Table 6 indicate significant differences between groups ( P <0.05). Compared with the blank group, the activities of ADH and ALDH in the liver of mice in the model group were significantly decreased. Compared with the model group, the enzyme activities in the apple sweet vinegar group with both food and medicine homology were significantly enhanced, and the effect was better than that of the positive control group. It shows that intragastric administration of apple sweet vinegar with both food and medicine homology before drinking can promote the activities of ethanol and acetaldehyde metabolism enzymes in mice and promote ethanol metabolism.

[0062] Table 6 Activities of ADH and ALDH in the liver of mice Group ADH activity (U / mg prot) ALDH activity (U / mg prot) Blank group <![CDATA[3.12±0.72 a > <![CDATA[73.94±5.10 a > Model group <![CDATA[1.02±0.26 c > <![CDATA[56.10±3.92 c <!-- 10 -->]]> Positive control group <![CDATA[1.82±0.17 b > <![CDATA[69.50±2.17 ab > Apple cider vinegar group <![CDATA[1.55±0.43 b > <![CDATA[65.07±4.02 b > Group of foods and drugs with homology <![CDATA[1.78±0.22 b > <![CDATA[64.82±5.86 b > Low-dose group <![CDATA[2.03±0.49 b > <![CDATA[68.11±2.64 ab > High-dose group <![CDATA[2.07±0.28 b > <![CDATA[71.74±5.29 a > Experiment 3: Effect of taking apple sweet vinegar before drinking on liver function in mice The activities of ALT and AST in the serum of mice are shown in Table 7 below. Different lowercase letters in Table 7 indicate significant differences between groups ( P <0.05). Compared with the blank group, the activities of ALT and AST in the serum of mice in the model group were significantly increased. Compared with the model group, the activities of ALT and AST in the serum of mice in the apple sweet vinegar group with both food and medicine homology were significantly decreased, and the effect was better than that of the positive control group. It shows that drinking apple sweet vinegar with both food and medicine homology before a large amount of drinking can protect the liver to a certain extent and then reduce the activities of ALT and AST in the serum.

[0063] Table 7 Activities of ALT and AST in the serum of mice Group ALT activity (U / mL) AST activity (U / mL) Blank group <![CDATA[3.32±0.66 c > <![CDATA[1.71±0.39 c > Model group <![CDATA[4.44±0.35 a > <![CDATA[2.7±0.42 a > Positive control group <![CDATA[3.89±0.07 abc > <![CDATA[1.91±0.42 bc > Apple cider vinegar group <![CDATA[4.13±0.37 ab > <![CDATA[2.17±0.39 bc > Group of foods and drugs with homology <![CDATA[4.08±0.5 ab > <![CDATA[2.24±0.27 b > Low-dose group <![CDATA[3.81±0.37 bc > <![CDATA[2.04±0.2 bc > High-dose group <![CDATA[3.72±0.51 bc > <![CDATA[2.02±0.27 bc > Experiment 4: Effects of Taking Apple Sweet Vinegar before Drinking on Oxidation Indexes in Mice The MDA content and SOD activity values in the livers of mice are shown in Table 8 below. Different lowercase letters in Table 8 indicate significant differences between groups ( P <0.05). Compared with the blank group, the MDA content in the liver tissue of mice in the model group increased significantly, and the SOD activity decreased significantly. Compared with the model group, the MDA content in the liver tissue of mice in the apple sweet vinegar group of homologous food and medicine decreased significantly, and the SOD activity increased significantly. The effect was equivalent to that of the positive control group and even better than that of the positive control group. This shows that taking apple sweet vinegar of homologous food and medicine before drinking a large amount of alcohol can relieve the degree of oxidative stress in the body, thereby reducing the damage of alcohol to the body.

[0064] Table 8 MDA and SOD Activities in Mouse Livers Group MDA content (nmol / mg prot) SOD activity (U / mg prot) Blank group <![CDATA[7.1±0.51 d > <![CDATA[50.35±5.10 a > Model group <![CDATA[9.06±0.38 a > <![CDATA[37.39±2.08 d > Positive control group <![CDATA[7.63±0.33 cd > <![CDATA[46.02±3.07 b > Apple cider vinegar group <![CDATA[8.25±0.84 abc > <![CDATA[38.32±2.45 d > Group of foods and drugs with homology <![CDATA[8.53±0.75 ab > <![CDATA[42.27±0.80 c > Low-dose group <![CDATA[7.77±0.21 bcd > <![CDATA[48.10±1.67 ab > High-dose group <![CDATA[7.6±0.29 cd > <![CDATA[49.82±1.54 a > Experiment 5: Effects of Taking Apple Sweet Vinegar before Drinking on Gastric Mucosa in Mice Observe the protective effect of taking apple sweet vinegar before drinking on the gastric mucosa of mice. The states of the gastric mucosa of mice at 30 min and 8 h after the last gavage are shown in Figure 5 . 30 min after mice were given alcohol, there were obvious bleeding points in the gastric mucosa of mice in the model group, and the damage was severe. Compared with the model group, the bleeding condition of the gastric mucosa of mice in each sample group was significantly relieved, and the degree of damage was reduced. Among them, the anti-damage effects of the low-dose and high-dose groups of apple sweet vinegar of homologous food and medicine were equivalent to those of the positive drug. Compared with that at 30 min, the degree of gastric mucosa damage in each group of mice did not increase significantly 8 h after intragastric administration of alcohol. This shows that taking apple sweet vinegar of homologous food and medicine before drinking can effectively protect the gastric mucosa and reduce gastric damage in mice.

[0065] In summary, the present invention provides a preparation method of apple sweet vinegar with the effects of relieving alcohol and protecting the liver and preventing drunkenness, which not only ensures the content of acetic acid in the product but also ensures the effects of relieving alcohol and protecting the liver and preventing drunkenness.

[0066] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of concise description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope described in this specification.

[0067] The above-described embodiments only represent several implementation manners of the present invention. Their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the appended claims.

Claims

1. A preparation method of apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness, characterized in that, It includes the following steps: S1. Prepare concentrated liquids of Group A and Group B: Prepare the concentrated liquid of Group A: Crush dry kudzu root,hovenia dulcis, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric respectively to obtain crushed materials of kudzu root, hovenia dulcis, white hyacinth bean, nutmeg, liquorice, cassia seed, polygonatum odoratum and turmeric; then add water to the crushed materials for decocting. When decocting, the mass ratio of water to the crushed materials is 10:1 - 5:1, the decocting temperature is 85 - 100 °C, and the decocting time is 50 - 70 min to obtain a decocted pulp containing the crushed materials; after the decocted pulp cools, add an enzyme preparation for enzymatic hydrolysis to obtain an enzymatically hydrolyzed pulp of Group A; then perform ultrasonic extraction on the obtained enzymatically hydrolyzed pulp of Group A to obtain an ultrasonically extracted pulp; then filter the obtained ultrasonically extracted pulp to obtain filter residue and extract respectively; concentrate the extract to obtain the concentrated liquid of Group A; Prepare the concentrated liquid of Group B: Crush dry purslane and black wolfberry respectively to obtain crushed materials of purslane and black wolfberry; then add water to the crushed materials for decocting. When decocting, the mass ratio of water to the crushed materials is 10:1 - 5:1, the decocting temperature is 85 - 100 °C, and the decocting time is 50 - 70 min to obtain a decocted pulp containing the crushed materials; after the decocted pulp cools, filter it to obtain filter residue and extract respectively; Concentrate the extract to obtain the concentrated liquid of Group B; S2. Prepare the concentrated mint liquid: Crush dry mint to obtain crushed mint; then add water to the crushed mint for decocting to obtain a mint extract pulp with crushed mint; after the mint extract pulp cools, filter it to obtain a mint extract; concentrate the obtained mint extract to obtain the concentrated mint liquid; S3. Prepare apple pulp: Remove the cores of pest - free and non - spoiled apples, and then use a pulper to pulp them to obtain apple pulp; S4. Alcohol fermentation: Transfer the obtained apple pulp to an alcohol fermentation earthenware vat and carry out alcohol fermentation through spontaneous fermentation. When the alcohol content no longer increases, end the fermentation to obtain apple wine; S5. Acetic acid fermentation: Transfer the apple wine obtained from the above - mentioned alcohol fermentation to an acetic acid fermentation earthenware vat for acetic acid fermentation. End the fermentation until the total acid reaches 4 - 5 g / 100mL to obtain raw apple vinegar; S6. Aging of vinegar production: Transfer the raw apple vinegar obtained above to an aging earthenware vat, add the filter residues of Group A and Group B in step (S1) for aging of vinegar production. Age for more than 1 year to obtain apple vinegar; S7. Blending: Add the concentrated liquids of Group A, Group B and the concentrated mint liquid obtained above to the apple vinegar, and add apple juice and honey for blending. After mixing, obtain blended apple sweet vinegar; S8. Filtration and sterilization: Filter and instantaneously ultra - high - temperature sterilize the blended apple sweet vinegar prepared above to obtain apple sweet vinegar with the function of relieving hangover and protecting the liver.

2. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness according to claim 1, characterized in that, In step S1, the crushing standard of the crushed materials of Group A and Group B is a particle size of 2 - 3 mm.

3. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness as described in claim 1, characterized in that, In step S1, the enzyme preparation added to the decocted pulp of Group A is amylase and cellulase, and the ratio of the former to the latter is 1:0.5 - 1:1, and the total addition amount of the two is 0.1 - 0.2% of the decocted pulp. The enzymatic hydrolysis temperature is 45 - 55 °C, and the enzymatic hydrolysis time is 40 - 60 min.

4. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness according to claim 1, characterized in that In step S1, the ultrasonic frequency for ultrasonic extraction of the enzymatic hydrolysate in group A is 30 - 40 kHz, the ultrasonic power is 200 - 300 W, and the ultrasonic temperature is 40 - 70 °C; the ultrasonic mode is intermittent ultrasound: ultrasound for 10 min, pause for 10 min, and the total ultrasonic duration is 30 - 50 min.

5. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness as described in claim 1, characterized in that, In steps S1 and S2, the concentration multiple for concentrating the extraction solutions in group A, group B, and the peppermint extraction solution is 3 - 4 times.

6. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness according to claim 1, characterized in that, In step S5, when the acetic acid fermentation ends, the total acid of the original apple vinegar is 4 - 5 g / 100 mL.

7. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness according to claim 1, characterized in that, In the vinegar making and aging in step S6, the amount of the filter residues in group A and group B added to the original apple vinegar is 5 - 10% (m / v).

8. The preparation method of an apple sweet vinegar capable of relieving hangover, protecting the liver and preventing drunkenness according to claim 1, characterized in that, The addition amounts of each component are as follows: kudzu root concentrated solution 1.5 - 2% (m / v), oriental raisin tree seed concentrated solution 1 - 1.5% (m / v), white hyacinth bean concentrated solution 1 - 1.5% (m / v), nutmeg concentrated solution 0.5 - 1% (m / v), liquorice concentrated solution 1 - 1.5% (m / v), turmeric concentrated solution 0.1 - 0.5% (m / v), cassia seed concentrated solution 0 - 0.5% (m / v), polygonatum odoratum concentrated solution 0 - 0.5% (m / v), purslane concentrated solution 0 - 0.5% (m / v), black wolfberry concentrated solution 0 - 0.5% (m / v), peppermint concentrated solution 0.2 - 0.5% (m / v), honey 1 - 2% (m / v), apple juice 10 - 18% (v / v), the addition amount of apple vinegar is such that the final acidity is 2.5 - 3.0% (m / v), the balance is water, and the amount of water is 13 - 18 mL.

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