Preparation method and application of fermented sour soup solid powder with effects of dispelling effects of alcohol and protecting liver

Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of fermented sour soup solid powder with effects of dispelling effects of alcohol and protecting liver. The fermented sour soup solid powder retains the flavor of traditional fermented sour soup and strengthens the effects of dispelling the effects of alcohol and protecting the liver, the fermented sour soup is prepared into the fermented sour soup powder, preservation, carrying and transportation of the sour soup are facilitated, the fermented sour soup powder can be drunk after being brewed and can also be used as a seasoning for cooking, and the practicability and convenience of the product are improved. Meanwhile, the effects of dispelling the effects of alcohol and protecting the liver are remarkably enhanced, the variety of sour soup products is enriched, the high-quality, safer and healthier sour soup eating experience is brought to consumers, and the sour soup has wide application prospects and market potential and can well adapt to the modern pace of life and the consumption demand.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of fermented sour soup solid powder with alcohol-relieving and liver-protecting effects. Background Art

[0002] Drinking is a common practice in modern social settings, but excessive drinking poses significant risks to human health. The liver, as a major metabolic organ, bears the brunt of the impact, making it highly susceptible to a range of issues, including alcoholic liver disease. While a variety of hangover remedies, such as pills and drinks, are currently available on the market, most suffer from poor taste, are difficult to carry, and even contain chemically synthesized ingredients, making them difficult to meet consumer demand.

[0003] As a traditional fermented delicacy, sour soup is beloved for its unique flavor and appetizing and digestive properties. During the traditional sour soup fermentation process, microbial metabolic activity produces a variety of beneficial metabolites, including organic acids, enzymes, vitamins, and bioactive peptides. These ingredients not only give the soup its unique flavor but also impart certain physiological activities. Both kudzu root and hawthorn fruit are both medicinal and edible resources. Kudzu root is rich in isoflavones, which can break down ethanol, inhibit alcohol absorption, and promote toxin metabolism; hawthorn fruit contains lipase, which promotes fat digestion. Both are effective in sobering up, protecting the liver, and alleviating the symptoms of alcoholism.

[0004] Currently, drinkers are in strong demand for natural, fast-acting hangover-relief, liver-protecting, and flavorful products. To address this need, developing a fermented sour soup powder product that combines hangover-relief and liver-protecting benefits with a unique flavor and convenience has significant practical application value and broad market prospects. Summary of the Invention

[0005] The purpose of the present invention is to solve the existing problems and provide a preparation method and application of fermented sour soup solid powder with alcohol-relieving and liver-protecting effects.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for preparing fermented sour soup solid powder with alcohol-relieving and liver-protecting effects comprises the following steps:

[0008] (1) Raw material pretreatment:

[0009] After screening and removing impurities from fresh tomatoes and fresh red peppers, thoroughly wash the surface stains with clean water and then dry them naturally;

[0010] (2) Mixing and crushing:

[0011] Put the pre-treated tomatoes, red peppers, garlic and ginger into a grinder and grind until a uniform paste is formed;

[0012] (3) Mixing:

[0013] Add salt, glutinous rice flour and white wine to the slurry and stir until mixed evenly to form a fermentation matrix;

[0014] (4) Primary fermentation:

[0015] After sterilizing a food-grade plastic barrel or ceramic jar, the fermentation substrate is transferred into the food-grade plastic barrel or ceramic jar, sealed and naturally fermented for 30 days, and after the fermentation is completed, a fermented red sour soup semi-finished product is obtained;

[0016] (5) Secondary fermentation:

[0017] Adding kudzu root powder and hawthorn powder to the fermented red sour soup semi-finished product and stirring to mix, continuing to ferment under the same fermentation conditions for 15 days, and obtaining the fermented red sour soup after the fermentation is completed, and storing it in a cool and dark place for a long time;

[0018] (6) Homogenization:

[0019] Transfer the prepared fermented sour soup to a homogenizer and homogenize it 2 to 3 times;

[0020] (7) Vacuum drying:

[0021] The homogenized sour soup is placed in a vacuum drying oven and dried until the fermented sour soup is completely dried into blocks;

[0022] (8) Crushing and screening:

[0023] Put the dried sour soup cubes into a grinder, grind them into powder and then sieve them.

[0024] Furthermore, during the pulverization in step (2), the motor power is controlled to be 1.5 kW, and the pulverization time is 3 to 5 minutes.

[0025] Furthermore, the stirring time in step (3) is 3 to 5 minutes.

[0026] Furthermore, the disinfection in step (4) is to use 75% alcohol solution to disinfect the inner and outer surfaces for 15 to 20 minutes.

[0027] Furthermore, the fermentation temperature in step (4) is 28±1° C., the fermentation process is maintained in an anaerobic state, exposure to light is avoided, and the natural fermentation time is 30 days.

[0028] Furthermore, the homogenization treatment time in step (6) is 10 to 15 minutes.

[0029] Furthermore, during the drying in step (7), the vacuum degree is controlled to be 0.08-0.09 MPa, the drying temperature is 55-65° C., and the drying time is 6-8 h.

[0030] Furthermore, the tomato is a tomato, and the usage amount of each raw material is: the tomato is a main raw material, and the remaining ingredients are calculated based on the mass of the tomato, and 25% red pepper, 5% garlic, 4% ginger, 4% salt, 0.5-2% glutinous rice flour, 0.25-0.75% kudzu root powder, 0.25-0.75% hawthorn powder and 5% white wine are added.

[0031] Compared with the prior art, the present invention has the following advantages:

[0032] 1. The unique raw material formula of the fermented sour soup solid powder of the present invention: on the basis of traditional fermented sour soup raw materials, materials such as kudzu root and hawthorn are added for co-fermentation, which enriches the variety of sour soup products and distinguishes them from ordinary sour soup products.

[0033] 2. The fermented sour soup solid powder of the present invention has excellent taste and flavor: the fermented sour soup powder is prepared in a vacuum drying oven, which effectively avoids the loss of the original flavor of the sour soup as the water evaporates, ensures that the original flavor of the sour soup is better preserved, and also has the characteristics of fresh and fragrant taste and pure taste, meeting consumers' demand for delicious food.

[0034] 3. The fermented sour soup solid powder of the present invention has significant effects on sobering up and protecting the liver: Pueraria root powder is rich in ingredients such as puerarin, which can promote alcohol metabolism, reduce alcohol concentration in the blood, and alleviate alcohol damage to the liver; hawthorn powder is rich in organic acids, flavonoids and other substances, which help to digest food and eliminate accumulation, and enhance the liver's detoxification function. The two work synergistically to give the sour soup powder a good effect of sobering up and protecting the liver.

[0035] 4. The process for preparing the fermented sour soup solid powder of the present invention is simple and easy to operate: the preparation process does not require complicated equipment, the raw materials are common and easy to obtain, and the fermentation conditions are mild, which is suitable for small-scale family production and industrial batch production.

[0036] 5. The fermented sour soup solid powder of the present invention is easy to store and use: compared with liquid sour soup, fermented sour soup powder is easier to store, carry and transport, and can be drunk immediately after brewing, and can also be used as a seasoning for cooking, greatly improving the practicality and convenience of the product.

[0037] 6. The fermented sour soup solid powder of the present invention has broad market prospects: it brings consumers a higher quality, safe and healthy eating experience, conforms to the rhythm of modern life and consumer demand, and has broad application prospects and market potential.

[0038] In summary, the fermented sour soup solid powder of the present invention retains the flavor of traditional fermented sour soup, adds active ingredients with alcohol-relieving and liver-protecting effects to the semi-finished red sour soup, continues to ferment to obtain fermented red sour soup with enhanced functional effects, and makes it into powder, which can not only retain its traditional flavor, but also enhance its alcohol-relieving and liver-protecting effects, and is also convenient to store and carry, expanding the scenarios for sour soup consumption. The fermented sour soup powder can be used for drinking and as a seasoning for cooking, bringing consumers a higher quality, safer and healthier sour soup consumption experience, has broad application prospects and market potential, and can well adapt to the modern pace of life and consumer demand. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a radar chart for sensory evaluation of fermented sour soup solid powder;

[0040] Figure 2 This is a comparison chart of the in vitro antioxidant activity of fermented sour soup solid powder;

[0041] Figure 3 The effect of fermented sour soup solid powder on ADH in mouse liver;

[0042] Figure 4 To study the effect of fermented sour soup solid powder on ALT, AST, TG and TC in mouse serum;

[0043] Figure 5 The effect of fermented sour soup solid powder on oxidative stress indicators in mouse liver;

[0044] Figure 6 This is a comparison of fermented sour soup solid powder before and after drying. DETAILED DESCRIPTION

[0045] In order to further explain the present invention, it is described below with reference to the following specific embodiments.

[0046] Example 1

[0047] A method for preparing fermented sour soup solid powder with alcohol-relieving and liver-protecting effects comprises the following steps:

[0048] (1) Raw material pretreatment:

[0049] After screening and removing impurities from fresh tangerine peel and fresh red pepper, thoroughly clean the surface stains with clean water and then dry them naturally;

[0050] (2) Mixing and crushing:

[0051] Put the pre-treated cauliflower, red pepper, garlic and ginger into the grinder, control the motor power to 1.5kW during grinding, and grind for 3 minutes until a uniform slurry is formed;

[0052] (3) Mixing:

[0053] Add salt, glutinous rice flour, and white wine to the slurry and stir for 3 minutes until mixed evenly to form a fermentation matrix;

[0054] (4) Primary fermentation:

[0055] A food-grade plastic barrel or a ceramic jar is selected as a fermentation container, and the inner and outer surfaces are disinfected with a 75% alcohol solution. After disinfection for 15 minutes, the fermentation substrate is transferred to the food-grade plastic barrel or the ceramic jar, sealed, and naturally fermented. The fermentation temperature is 28±1°C. An anaerobic state is maintained during the fermentation process, and light is avoided. The natural fermentation time is 30 days. After the fermentation is completed, a fermented red sour soup semi-finished product is obtained.

[0056] (5) Secondary fermentation:

[0057] Adding kudzu root powder and hawthorn powder to the fermented red sour soup semi-finished product and stirring to mix, continuing to ferment under the same fermentation conditions for 15 days, and obtaining the fermented red sour soup after the fermentation is completed, and storing it in a cool and dark place for a long time;

[0058] (6) Homogenization:

[0059] The prepared fermented sour soup was transferred to a homogenizer and homogenized for 10 minutes, and homogenized twice;

[0060] (7) Vacuum drying:

[0061] The homogenized sour soup was placed in a vacuum drying oven, the vacuum degree was controlled at 0.08 MPa, the drying temperature was 55°C, the drying time was 6 h, and the fermented sour soup was dried completely into blocks;

[0062] (8) Crushing and screening:

[0063] Put the dried sour soup cubes into a grinder, grind them into powder and then sieve them.

[0064] The usage amount of each raw material is as follows: the hairy apple is used as the main raw material, and the other ingredients are calculated based on the mass of the hairy apple, and 25% red pepper, 5% garlic, 4% ginger, 4% salt, 1.5% glutinous rice flour, 0.25% kudzu root powder, 0.25% hawthorn powder and 5% white wine are added.

[0065] Example 2

[0066] A method for preparing fermented sour soup solid powder with alcohol-relieving and liver-protecting effects comprises the following steps:

[0067] (1) Raw material pretreatment:

[0068] After screening and removing impurities from fresh tangerine peel and fresh red pepper, thoroughly clean the surface stains with clean water and then dry them naturally;

[0069] (2) Mixing and crushing:

[0070] Put the pre-treated cauliflower, red pepper, garlic and ginger into the grinder, control the motor power to 1.5kW during grinding, and grind for 4 minutes until a uniform slurry is formed;

[0071] (3) Mixing:

[0072] Add salt, glutinous rice flour, and white wine to the slurry and stir for 4 minutes until mixed evenly to form a fermentation matrix;

[0073] (4) Primary fermentation:

[0074] A food-grade plastic barrel or a ceramic jar is selected as a fermentation container, and the inner and outer surfaces are disinfected with a 75% alcohol solution. After disinfection for 18 minutes, the fermentation substrate is transferred to the food-grade plastic barrel or the ceramic jar, sealed and naturally fermented. The fermentation temperature is 28±1°C. An anaerobic state is maintained during the fermentation process, and light is avoided. The natural fermentation time is 30 days. After the fermentation is completed, a fermented red sour soup semi-finished product is obtained.

[0075] (5) Secondary fermentation:

[0076] Adding kudzu root powder and hawthorn powder to the fermented red sour soup semi-finished product and stirring to mix, continuing to ferment under the same fermentation conditions for 15 days, and obtaining the fermented red sour soup after the fermentation is completed, and storing it in a cool and dark place for a long time;

[0077] (6) Homogenization:

[0078] The prepared fermented sour soup was transferred to a homogenizer and homogenized for 12 minutes, and homogenized twice;

[0079] (7) Vacuum drying:

[0080] The homogenized sour soup was placed in a vacuum drying oven, the vacuum degree was controlled at 0.085 MPa, the drying temperature was 60°C, the drying time was 7 h, and the fermented sour soup was dried completely into blocks;

[0081] (8) Crushing and screening:

[0082] Put the dried sour soup cubes into a grinder, grind them into powder and then sieve them.

[0083] The usage amount of each raw material is as follows: the hairy apple is used as the main raw material, and the other ingredients are calculated based on the mass of the hairy apple, and 25% red pepper, 5% garlic, 4% ginger, 4% salt, 1% glutinous rice flour, 0.5% kudzu root powder, 0.5% hawthorn powder and 5% white wine are added.

[0084] Example 3

[0085] A method for preparing fermented sour soup solid powder with alcohol-relieving and liver-protecting effects comprises the following steps:

[0086] (1) Raw material pretreatment:

[0087] After screening and removing impurities from fresh tangerine peel and fresh red pepper, thoroughly clean the surface stains with clean water and then dry them naturally;

[0088] (2) Mixing and crushing:

[0089] Put the pre-treated cauliflower, red pepper, garlic and ginger into the grinder, control the motor power to 1.5kW during grinding, and grind for 5 minutes until a uniform slurry is formed;

[0090] (3) Mixing:

[0091] Add salt, glutinous rice flour, and white wine to the slurry and stir for 5 minutes until mixed evenly to form a fermentation matrix;

[0092] (4) Primary fermentation:

[0093] A food-grade plastic barrel or a ceramic jar is selected as a fermentation container, and the inner and outer surfaces are disinfected with a 75% alcohol solution. After disinfection for 20 minutes, the fermentation substrate is transferred to the food-grade plastic barrel or the ceramic jar, and the jar is sealed and naturally fermented. The fermentation temperature is 28±1°C. An anaerobic state is maintained during the fermentation process and light is avoided. The natural fermentation time is 30 days. After the fermentation is completed, a fermented red sour soup semi-finished product is obtained.

[0094] (5) Secondary fermentation:

[0095] Adding kudzu root powder and hawthorn powder to the fermented red sour soup semi-finished product and stirring to mix, continuing to ferment under the same fermentation conditions for 15 days, and obtaining the fermented red sour soup after the fermentation is completed, and storing it in a cool and dark place for a long time;

[0096] (6) Homogenization:

[0097] The prepared fermented sour soup was transferred to a homogenizer and homogenized for 15 minutes, and homogenized three times;

[0098] (7) Vacuum drying:

[0099] The homogenized sour soup was placed in a vacuum drying oven, the vacuum degree was controlled at 0.09 MPa, the drying temperature was 65°C, the drying time was 8 hours, and the fermented sour soup was dried completely into blocks;

[0100] (8) Crushing and screening:

[0101] Put the dried sour soup cubes into a grinder, grind them into powder and then sieve them.

[0102] The usage amount of each raw material is as follows: the hairy apple is used as the main raw material, and the other ingredients are calculated based on the mass of the hairy apple, and 25% red pepper, 5% garlic, 4% ginger, 4% salt, 0.5% glutinous rice flour, 0.75% kudzu root powder, 0.75% hawthorn powder and 5% white wine are added.

[0103] Comparative Example

[0104] The main raw material is the hairy laver, and 25% red pepper, 5% garlic, 4% ginger, 4% salt, 2% glutinous rice flour and 5% white wine are added. Except for the hairy laver, the other ingredients are calculated based on the mass of the hairy laver.

[0105] The preparation method is the same as that in Example 2.

[0106] 1. Sensory evaluation of fermented sour soup powder

[0107] The fermented sour soup powder was subjected to sensory evaluation using a systematic scoring method. A panel of 10 food professionals (5 men and 5 women) evaluated the food based on color, aroma, flavor, and texture, with a total score of 100. The scoring criteria are shown in Table 1.

[0108] Table 1 Sensory score table of fermented sour soup powder

[0109]

[0110]

[0111] 2. Analysis of the Antioxidant Activity of Fermented Sour Soup Powder in Vitro

[0112] 2.1 Determination of DPPH clearance

[0113] 80 μL of the sample solution to be tested was respectively aspirated into a 96-well ELISA plate, 150 μL of 0.2 mmol / L DPPH solution was added, the plate was shaken and allowed to stand for 5 min, and the absorbance was measured at 517 nm. At the same time, the absorbance of 150 μL DPPH solution mixed with 80 μL distilled water was measured at 517 nm. The absorbance of 150 μL distilled water and 80 μL sample solution was measured at 517 nm. Each group was measured in parallel 3 times.

[0114] The scavenging rate of DPPH free radicals was calculated according to formula (1):

[0115] DPPH·scavenging rate=[1-(A i -A j ) / A0]×100% (1)

[0116] Where: A0 is the absorbance of the sample solution replaced by distilled water; A i A is the absorbance of the sample solution to be tested; j is the absorbance of DPPH solution replaced by anhydrous ethanol.

[0117] 2.2 Determination of hydroxyl radical (·OH) scavenging rate

[0118] Separately measure 1 mL of the sample solution to be tested, add 1 mL of 9 mmol / L FeSO4 and 1 mL of 9 mmol / L salicylic acid-ethanol, mix well, then add 2 mL of 7.5% hydrogen peroxide to start the reaction. React in a 37°C water bath for 1 h. Use distilled water as a blank control and measure the absorbance at 510 nm. Perform three parallel tests for each sample and take the average value.

[0119] The OH removal rate was calculated according to formula (2):

[0120] OH clearance rate = [1-(A i -A j ) / A0]×100% (2)

[0121] Where: A0 is the absorbance of the sample solution replaced by distilled water; A i A is the absorbance of the sample solution to be tested; j The absorbance of the sample solution with distilled water instead of hydrogen peroxide

[0122] 3. Evaluation of the alcohol-detoxifying and liver-protecting effects of fermented sour soup powder

[0123] 3.1 Experimental Animal Grouping

[0124] Fifty SPF male Kunming mice were randomly divided into five groups of 10 mice each after a one-week adaptive feeding. The mice were gavaged with 5 mL / kg (based on body weight) of normal saline for 14 consecutive days in the blank and model groups. The positive group was gavaged with 5 mL / kg of silymarin (10 mg / mL). The low-dose and high-dose fermented sour soup powder groups (hereinafter referred to as the low-dose and high-dose groups) were gavaged with 5 mL / kg and 15 mL / kg of the sample (200 mg / mL), respectively. Thirty minutes after the last dose, all mice except the blank group were gavaged with 10 mL / kg of 53° Red Star Erguotou liquor. The blank group was gavaged with an equal volume of normal saline. Mice were weighed daily, and the dosage was adjusted based on body weight.

[0125] 3.2 Determination of drunkenness time and sobering time

[0126] In experiments measuring intoxication and sobriety, the recovery of the righting reflex serves as a key criterion. Mice are placed facedown on a horizontal surface. If they can turn over within 30 seconds, they are considered sober; otherwise, they are intoxicated. In the experiment, the first time a mouse fails to turn over within 30 seconds after alcohol administration is considered intoxication. Sobriety is determined when the mouse successfully turns over within 30 seconds again after intoxication.

[0127] 3.3 Determination of alcohol dehydrogenase (ADH) activity in mouse liver

[0128] The dosing regimen was the same as described in 3.1. After blood collection, the liver was removed by laparotomy and placed in a 2 mL cryovial, snap-frozen in liquid nitrogen, and then stored at -80°C until testing. ADH activity in the liver was measured according to the kit instructions.

[0129] 3.4 Determination of ALT, AST, TC, and TG in Mouse Serum

[0130] The dosing regimen was the same as described in 3.1. On the final day, 90 minutes after gavage, blood was collected from the orbital vein. After 1 hour of stagnation at room temperature, the blood was centrifuged in a refrigerated microcentrifuge at 4°C, 3500 rpm, and the supernatant serum was collected. Serum AST and ALT activities, as well as TC and TG levels, were assayed according to the relevant kit instructions.

[0131] 3.5 Determination of antioxidant-related indicators in mouse liver tissue

[0132] The dosing regimen was the same as described in 3.1. On the final day, 90 minutes after gavage, the liver was removed and placed in a 2 mL cryovial, snap-frozen in liquid nitrogen, and subsequently stored at -80°C until testing. SOD and MDA activity in liver tissue was determined according to the instructions of the relevant kits.

[0133] 4. Data Analysis

[0134] The data results are expressed as "mean ± standard deviation". SPSS27.0 software was used for statistical analysis. One-way analysis of variance and Duncan test were performed to test the significance of differences between the groups. Origin 2022 was used for drawing. P < 0.05 was considered a significant difference.

[0135] 4.1 Sensory evaluation results of fermented sour soup powder

[0136] Depend on Figure 1 It can be seen that in terms of color, smell and taste, Example 2 is similar to the comparative example. In terms of tissue morphology, Example 2 has the highest score, which is quite different from the comparative example. In addition, Example 2 has the largest outline, indicating that its sensory evaluation effect is the best. This shows that the addition of auxiliary ingredients such as Pueraria root and hawthorn can better meet consumers' preferences for different flavor characteristics.

[0137] 4.2 In vitro antioxidant activity results of fermented sour soup powder

[0138] Depend on Figure 2As can be seen, compared to the control example, Examples 2 and 3 showed better DPPH free radical scavenging effects, with Example 2 achieving a 44% DPPH free radical scavenging rate and a 74% hydroxyl free radical scavenging rate. This indicates that Example 2 has better in vitro antioxidant activity than the control example. Therefore, an animal model will be established to evaluate the in vivo alcohol detoxification and liver protection effects of Example 2.

[0139] Figure 2 Middle: Compared with the control, # indicates significant difference (P<0.05), ### indicates highly significant difference (P<0.001).

[0140] 4.3 Results of the measurement of drunkenness time and soberness time

[0141] As can be seen from Table 2, the drunkenness time of the high-dose and low-dose groups was significantly longer than that of the model group, while the sobering time was significantly shorter than that of the model group, indicating that these groups may have the effect of delaying drunkenness and accelerating sobering.

[0142] Table 2 The time of drunkenness and sobriety of mice

[0143]

[0144] Depend on Figure 3 It can be seen that compared with the blank group, the ADH activity of mice in the model group was highly significantly reduced (P<0.001). Compared with the model group, the ADH activity of both the high-dose and low-dose groups was increased, and the high-dose group had a more obvious effect in increasing the ADH activity of mice, indicating that the high-dose group can accelerate the metabolism of alcohol by increasing enzyme activity and reducing the ethanol content in the blood, thereby achieving the effect of sobering up and protecting the liver.

[0145] Figure 3 Middle: Compared with the blank group, # indicates significant difference (P<0.05), ### indicates highly significant difference (P<0.001); compared with the model group, * indicates significant difference (P<0.05), *** indicates highly significant difference (P<0.001).

[0146] 4.5 Determination of ALT, AST, TC, and TG in Mouse Serum

[0147] Depend on Figure 4 It can be seen that compared with the blank group, the ALT, AST, TG and TC levels in the serum of mice in the model group were significantly increased; compared with the model group, each positive group can reduce the ALT, AST, TG and TC levels in the serum of mice; compared with the low-dose group, the high-dose group has a stronger ability to reduce the ALT, AST, TG and TC levels in the serum of mice, indicating that the high-dose group has better alcohol detoxification and liver protection effects than the low-dose group, and can more effectively reduce the damage of alcohol to liver cells.

[0148] Figure 4 Middle: Compared with the blank group, # indicates significant difference (P<0.05), ### indicates highly significant difference (P<0.001); compared with the model group, * indicates significant difference (P<0.05), *** indicates highly significant difference (P<0.001).

[0149] 4.6 Determination of antioxidant-related indicators in mouse liver tissue

[0150] Depend on Figure 5 It can be seen that compared with the blank group, the MDA activity of mice in the model group was highly significantly increased (P<0.001). Compared with the model group, the liver SOD activity of the high and low dose groups was increased and the MDA level was decreased. The high dose group increased the liver SOD activity of mice and reduced the MDA level more significantly, indicating that the high dose group has better effect in detoxifying and protecting the liver.

[0151] Figure 5 Middle: Compared with the blank group, # indicates significant difference (P<0.05), ### indicates highly significant difference (P<0.001); compared with the model group, * indicates significant difference (P<0.05), ** indicates extremely significant difference (P<0.01), *** indicates highly significant difference (P<0.001).

[0152] 4.7 Comparison of fermented sour soup powder before and after drying

[0153] Figure 6 The following are comparison pictures of fermented sour soup solid powder before and after drying, wherein Picture A is the fermented sour soup solid powder before drying, and Picture B is the fermented sour soup solid powder after drying.

[0154] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A method for preparing a fermented sour soup solid powder having the effects of sobering up and protecting the liver, characterized in that: The steps include: (1) Raw material pretreatment: After screening and removing impurities from fresh tomatoes and fresh red peppers, thoroughly wash the surface stains with clean water and then dry them naturally; (2) Mixing and crushing: Put the pre-treated tomatoes, red peppers, garlic and ginger into a grinder and grind until a uniform paste is formed; (3) Mixing: Add salt, glutinous rice flour and white wine to the slurry and stir until mixed evenly to form a fermentation matrix; (4) Primary fermentation: After sterilizing a food-grade plastic barrel or ceramic jar, the fermentation substrate is transferred into the food-grade plastic barrel or ceramic jar, sealed and naturally fermented for 30 days, and after the fermentation is completed, a fermented red sour soup semi-finished product is obtained; (5) Secondary fermentation: Adding kudzu root powder and hawthorn powder to the fermented red sour soup semi-finished product and stirring to mix, continuing to ferment under the same fermentation conditions for 15 days, and obtaining the fermented red sour soup after the fermentation is completed, and storing it in a cool and dark place for a long time; (6) Homogenization: Transfer the prepared fermented sour soup to a homogenizer and homogenize it 2 to 3 times; (7) Vacuum drying: The homogenized sour soup is placed in a vacuum drying oven and dried until the fermented sour soup is completely dried into blocks; (8) Crushing and screening: Put the dried sour soup cubes into a grinder, grind them into powder and then sieve them.

2. The method for preparing a fermented sour soup solid powder having the effects of sobering up and protecting the liver according to claim 1, characterized in that: During the pulverization in step (2), the motor power is controlled to be 1.5 kW and the pulverization time is 3 to 5 minutes.

3. The method for preparing a fermented sour soup solid powder having the effects of sobering up and protecting the liver according to claim 1, characterized in that: The stirring time described in step (3) is 3 to 5 minutes.

4. The method for preparing a fermented sour soup solid powder having alcohol sobering and liver protecting effects according to claim 1, characterized in that: The disinfection described in step (4) is to use 75% alcohol solution to disinfect the internal and external surfaces, and the disinfection time is 15 to 20 minutes.

5. The method for preparing a fermented sour soup solid powder having the effects of sobering up and protecting the liver according to claim 1, characterized in that: The fermentation temperature in step (4) is 28±1° C., and the fermentation process is maintained in an anaerobic state and is protected from light. The natural fermentation time is 30 days.

6. The method for preparing a fermented sour soup solid powder having alcohol sobering and liver protecting effects according to claim 1, characterized in that: The homogenization treatment time in step (6) is 10 to 15 minutes.

7. The method for preparing a fermented sour soup solid powder having alcohol sobering and liver protecting effects according to claim 1, characterized in that: During the drying process in step (7), the vacuum degree is controlled to be 0.08-0.09 MPa, the drying temperature is 55-65° C., and the drying time is 6-8 h.

8. The method for preparing a fermented sour soup solid powder having alcohol sobering and liver protecting effects according to claim 1, characterized in that: The tomato is a tomato, and the usage amount of each raw material is: The main raw material is the hairy fruit, and the other ingredients are calculated based on the mass of the hairy fruit, including 25% red pepper, 5% garlic, 4% ginger, 4% salt, 0.5-2% glutinous rice flour, 0.25-0.75% kudzu root powder, 0.25-0.75% hawthorn powder and 5% white wine.

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