Preparation method of natural component jelly capable of dispelling effects of alcohol and protecting liver

Abstract

The invention belongs to the technical field of functional food, and discloses a preparation method of natural component jelly capable of dispelling effects of alcohol and protecting liver. The jelly comprises carrageenan, ampelopsis grossedentata polysaccharide, dihydromyricetin, sea cucumber polysaccharide, sea cucumber peptide and water. According to the jelly, hydrogel is formed in the stomach to prevent ethanol absorption, the ethanol is in direct contact with the gel after entering the stomach and acts with the gel to form alcogel, the effect of fixing the ethanol is achieved, the speed of absorbing the ethanol into the blood is delayed, and the phenomenon of drunkenness caused by too high ethanol concentration in the blood is avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods, and particularly relates to a preparation method of a jelly with natural ingredients for alcohol relief and liver protection. Background Art

[0002] Excessive drinking can also be harmful to the body. Heavy drinking can damage the digestive system, manifesting as abdominal distension, abdominal pain, nausea, vomiting, acid reflux, and heartburn. In severe cases, it can also lead to erosion and atrophy of the gastrointestinal mucosa. Long-term drinking can also cause alcoholic liver damage. Regular excessive drinking can lead to alcoholic encephalopathy, causing memory loss, insomnia, nervous headaches, dizziness, and possible disorientation. It can also significantly increase the risk of developing Alzheimer's disease and Parkinson's disease. Therefore, for the sake of health, it is important to avoid excessive drinking and adopt appropriate protective measures in daily life. The increasing demand for alcohol has also significantly boosted the market for products that alleviate the symptoms of alcoholism, and effective hangover remedies have garnered significant public attention. Currently, the development of hangover remedies primarily relies on natural products, such as oyster, turmeric, kudzu root, and Hovenia dulcis fruit extracts. However, these products generally offer suboptimal results.

[0003] Tengcha polysaccharides contain over 40% aldehyde acid, which can form a strong gel with polylysine through electrostatic complexation. This helps immobilize ethanol and slow its absorption into the bloodstream, preventing a rapid rise in blood ethanol levels to intoxicating levels due to excessive ethanol ingestion, thus preventing severe intoxication. Dihydromyricetin, a flavonoid, has been shown to relieve alcohol intoxication, prevent alcoholic liver disease, inhibit liver cell degeneration, and reduce the incidence of liver cancer. It accelerates the breakdown of acetaldehyde (a primary metabolite of ethanol), inhibits the production of malondialdehyde (MDA) in the liver, mitigates ethanol-induced liver damage, and improves pathological changes in liver fibrosis. Sea cucumber peptides have strong antioxidant properties, reducing levels of reactive oxygen species (ROS), serum transaminases, and hepatic lipid oxidation products, thereby preventing the development of alcoholic liver disease. The main components of sea cucumber polysaccharides are fucosylated chondroitin sulfate (FCS) and fucoidan sulfate, which can protect the gastric mucosa from ethanol damage and prevent the formation of gastric ulcers. Sea cucumber peptide has a strong antioxidant effect, can significantly reduce the level of reactive oxygen species (ROS) and serum transaminases and liver lipid oxidation products (MPA) in the body, inhibit and reduce alcohol damage to the liver, and prevent the occurrence of alcoholic liver disease. The present invention uses vine tea polysaccharide, dihydromyricetin, sea cucumber polysaccharide, and sea cucumber peptide as raw materials to develop alcohol-relieving and liver-protecting jelly. The jelly preparation method is simple and practical, and can make each component work synergistically to enhance the effect. It has a good alcohol-relieving and anti-drunkenness effect, can effectively inhibit vomiting after drunkenness, and can relieve dizziness and headache after excessive drinking, as well as symptoms such as acid reflux and heartburn in the stomach after drinking. At the same time, it also has good alcohol-relieving and anti-drunkenness, liver-protecting and stomach-protecting effects. Summary of the Invention

[0004] In order to overcome the shortcomings of the existing technology, the present invention provides a preparation method of a natural ingredient alcohol-relief and liver-protecting jelly. The jelly is prepared with rattan tea polysaccharide, polylysine, dihydromyricetin, sea cucumber polysaccharide, and sea cucumber peptide as main raw materials. The jelly prevents ethanol absorption by forming a hydrogel in the stomach. After entering the stomach, ethanol directly contacts the gel and reacts with it to form an alcohol gel, which has the effect of fixing ethanol, delaying the absorption rate of ethanol into the blood, and avoiding the occurrence of drunkenness caused by excessive ethanol concentration in the blood.

[0005] The above object of the present invention is achieved through the following technical solution: a method for preparing a natural ingredient alcohol-relief and liver-protecting jelly, comprising the following steps:

[0006] 1. Dissolve the weighed sea cucumber polysaccharides and sea cucumber peptides in water, add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6-8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature to obtain dark brown melanin;

[0007] 2. Dissolve the weighed vine tea polysaccharide in water to form an aqueous solution, add dihydromyricetin under high-speed stirring, mix well, then add food-grade HCl to adjust the pH to 2.0, so that the vine tea polysaccharide forms an acid gel, and is crushed into small particles under the action of the shear force of the stirring paddle. Filter and remove the aqueous solution, and the obtained gel particles are added to the polylysine solution for reaction, and filtered to obtain dense polyelectrolyte gel particles;

[0008] 3. Add the weighed carrageenan and the melanoidin obtained in step 1 to hot water and stir to obtain an aqueous solution;

[0009] 4. Add the gel particles obtained in step 2 to the aqueous solution in step 3, stir, can, sterilize, and cool to obtain the jelly product.

[0010] Furthermore, in step 1, the ratio of adding sea cucumber polysaccharide and sea cucumber peptide is 1:1 by weight.

[0011] Furthermore, the temperature for constant temperature drying of the filter residue in step 1 is between 60 and 80°C.

[0012] Furthermore, the water temperature of the hot water in step 3 is 80° C., and the stirring time is 30 minutes.

[0013] Furthermore, in step 4, the stirring time is 10 minutes, the filling temperature is maintained at 80° C., and the product is sterilized at 100° C. for 30 minutes.

[0014] Another object of the present invention is to provide a natural ingredient alcohol-relieving and liver-protecting jelly comprising the following components:

[0015] 0.5-3.0 wt% carrageenan;

[0016] 0.5-2.5wt% of rattan tea polysaccharide;

[0017] 0.1-1.2 wt% dihydromyricetin;

[0018] 0.05-0.6 wt% sea cucumber polysaccharide;

[0019] 0.05-0.6 wt% sea cucumber peptide;

[0020] The balance is water.

[0021] Sea cucumber peptides can significantly reduce reactive oxygen species (ROS), serum transaminase levels, and liver lipid oxidation product levels, preventing the development of alcoholic liver disease. Sea cucumber polysaccharides can protect the gastric mucosa from ethanol damage, preventing the formation of gastric ulcers. Melanoids produced by sea cucumber peptides and sea cucumber polysaccharides through the Maillard reaction can enhance the antioxidant capacity of sea cucumber peptides and strengthen their protective effects on the liver.

[0022] Tengcha polysaccharide can form a polyelectrolyte gel with polylysine through electrostatic complexation reaction. It has a dense structure and a strong ability to adsorb ethanol. It can delay the absorption of ethanol into the blood, avoid the rapid onset of drunkenness, and can also keep the gel stable in the jelly for a long time.

[0023] Dihydromyricetin has the effects of relieving alcohol poisoning, preventing alcoholic liver disease, inhibiting liver cell deterioration, and reducing the incidence of liver cancer. It can accelerate the decomposition of acetaldehyde (the primary metabolite of ethanol), inhibit the liver from producing malondialdehyde (MDA), reduce ethanol damage to the liver, and improve the pathological changes of liver fibrosis tissue.

[0024] The main function of carrageenan is to form jelly. By adjusting the formula ratio, the taste of jelly and the strength of hydrogel can be improved.

[0025] The beneficial effects of the present invention compared with the prior art are:

[0026] (1) The alcohol-relieving and anti-intoxication component selected in the present invention is vine tea polysaccharide, which contains more than 40% aldehyde acid in its molecules and can react with polylysine to form a gel with high stability and strength. This allows ethanol to be bound and fixed within the gel, slowing the rate of ethanol absorption into the blood. The ethanol concentration in the blood rises slowly, rather than the rapid rise under normal conditions, and does not rise rapidly to the intoxicating concentration, thus avoiding the occurrence of severe intoxication. The polyelectrolyte gel has a dense structure and high stability. It can remain stable during the sterilization process and will not leak the dihydromyricetin encapsulated therein. Therefore, this formula has a good alcohol-relieving and anti-intoxication effect.

[0027] (2) The liver-protecting components selected by the present invention are dihydromyricetin from the polysaccharide of Camellia sinensis, sea cucumber polysaccharide and sea cucumber peptide. Among them, dihydromyricetin has the effects of relieving alcohol poisoning, preventing alcoholic liver disease, inhibiting liver cell deterioration, and reducing the incidence of liver cancer. It can accelerate the decomposition of acetaldehyde (the primary metabolite of ethanol), inhibit the liver from producing malondialdehyde (MDA) and reduce the damage of ethanol to the liver, and improve the pathological changes of liver fibrosis tissue. Sea cucumber peptide can significantly reduce the level of reactive oxygen species (ROS), serum transaminase and liver lipid oxidation products in the body, and prevent the occurrence of alcoholic liver disease; sea cucumber polysaccharide can protect the gastric mucosa from ethanol damage and avoid the formation of gastric ulcers. Melanoids generated by sea cucumber peptide and sea cucumber polysaccharide through the Maillard reaction can improve the antioxidant capacity of sea cucumber peptide and enhance the protective effect on the liver. Therefore, this formula can reduce the damage of ethanol to the liver and has good liver protection and stomach protection effects.

[0028] (3) The present invention provides a product in the form of jelly. The hydrogel formed by carrageenan has a temperature-sensitive property (gel state at 37°C) and can maintain a gel state stably for a long time in the stomach and small intestine without releasing its contents. A portion of the alcohol gel formed by the polysaccharide of the vine tea and ethanol will be excreted from the body with feces without being absorbed, thereby enhancing the formula's effect of sobering up and preventing drunkenness.

[0029] (4) Dihydromyricetin is soluble in hot water and ethanol, but its solubility is not high at 37°C. It is poorly absorbed after oral administration, and therefore does not produce a significant alcohol-detoxifying and liver-protecting effect. Encapsulating dihydromyricetin in a hydrogel can prolong its residence time in the stomach, and the ethanol adsorbed in the Tengcha polysaccharide gel can dissolve it, allowing it to enter the blood along with the absorption of ethanol, thereby increasing its bioavailability and enhancing its liver-protecting effect.

[0030] (5) The use of polylysine to cross-link the Camellia vine polysaccharide in the present invention not only enhances the ability of the Camellia vine polysaccharide gel to adsorb ethanol, but also can serve as a preservative, so there is no need to add additional preservatives to the jelly product.

[0031] (6) The jelly provided in the technical solution of the present invention is simple to produce and easy to use, and can make the various components work synergistically to enhance the effect. It has both the effect of preventing drunkenness and relieving alcohol, and the effect of protecting the liver, and can produce a good effect of relieving alcohol and protecting the liver.

[0032] (7) The present invention provides a jelly-shaped product that has the advantages of easy shelf storage, easy process scale-up and industrial production, and high consumer acceptance and convenience in administration. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] The present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0034] Figure 1 It is the hangover and liver-protecting effect of adding each component separately to the jelly product;

[0035] Figure 2 The alcohol-relieving and liver-protecting effects of jelly products with different contents of vine tea polysaccharides;

[0036] Figure 3 It is the hangover and liver-protecting effect of different forms of products. DETAILED DESCRIPTION

[0037] The present invention is described in detail below by specific examples, but the scope of protection of the present invention is not limited. Unless otherwise specified, the experimental methods adopted in the present invention are all conventional methods, and the experimental equipment, materials, reagents, etc. used can be obtained from commercial channels.

[0038] A method for preparing hangover jelly comprises the following steps:

[0039] (1) Weighed sea cucumber polysaccharides and sea cucumber peptides (ratio of 1:1) were dissolved in water, food-grade NaOH was added to adjust the pH to 10.0, heated to boiling, reacted for 6-8 hours, cooled, and food-grade HCl was added to adjust the pH to 7.0, and vacuum distilled to obtain a concentrate, ethanol was added for precipitation and filtered, and the filter residue was dried at a constant temperature (60-80°C) to obtain dark brown melanin;

[0040] (2) dissolving the weighed vine tea polysaccharide in water to form an aqueous solution, adding dihydromyricetin under high-speed stirring conditions, mixing evenly, and then adding food-grade HCl to adjust the pH to 2.0, so that the vine tea polysaccharide forms an acid gel, and is crushed into small particles under the action of the shear force of the stirring paddle, filtering to remove the aqueous solution, and adding the filtered gel particles to a polylysine solution for reaction, and filtering to obtain dense polyelectrolyte gel particles;

[0041] (3) adding the weighed carrageenan and the melanoidin obtained in step (1) into 80° C. hot water and stirring for 30 minutes to obtain an aqueous solution;

[0042] (4) Add the gel particles obtained in step (2) to the aqueous solution in step (3), stir for 10 minutes, maintain the temperature at 80°C for canning, sterilize at 100°C for 30 minutes, and cool to obtain the finished jelly product.

[0043] The preparation method of the alcohol-relieving and liver-protecting jelly provided by the present invention comprises a final product containing 0.05-0.6wt% of sea cucumber polysaccharide, preferably 0.1-0.5wt%, and most preferably 0.2-0.4wt%; and 0.05-0.6wt% of sea cucumber peptide, preferably 0.1-0.5wt%, and most preferably 0.2-0.4wt%. In the present invention, the function of sea cucumber polysaccharide is to protect the gastric mucosa from damage by ethanol and avoid the formation of gastric ulcers. The function of sea cucumber peptide is to reduce the level of reactive oxygen species (ROS), serum transaminase levels, and liver lipid oxidation products in the body, thereby preventing the occurrence of alcoholic liver disease. Melanoids generated by the Maillard reaction of sea cucumber peptide and sea cucumber polysaccharide can improve the antioxidant capacity of sea cucumber peptide and enhance the protective effect on the liver.

[0044] The preparation method of the alcohol-relief and liver-protecting jelly provided by the present invention comprises a final product containing 0.5-3.0 wt% of rattan tea polysaccharide, preferably 1.0-2.5 wt%, and most preferably 1.2-2.0 wt%; and 0.1-1.0 wt% of polylysine, preferably 0.2-0.9 wt%, and most preferably 0.3-0.8 wt%. In the present invention, the main function of the polylysine component is to form a polyelectrolyte gel through an electrostatic complexation reaction with the polylysine. The polyelectrolyte gel has a dense structure and a strong ability to absorb ethanol, which can delay the absorption of ethanol into the blood, prevent the rapid onset of drunkenness, and also ensure that the gel remains stable in the jelly for a long time.

[0045] The present invention provides a method for preparing a hangover-relieving and liver-protecting jelly, wherein the resulting final product contains 0.1 to 1.2 wt % of dihydromyricetin, preferably 0.2 to 1.0 wt %, and most preferably 0.3 to 0.8 wt %. In the present invention, the main functions of this component are to relieve alcohol poisoning, prevent alcoholic liver disease, inhibit liver cell deterioration, reduce the incidence of liver cancer, accelerate the decomposition of acetaldehyde (a primary metabolite of ethanol), inhibit the liver from generating malondialdehyde (MDA), reduce ethanol-induced liver damage, and improve the pathological changes of liver fibrosis.

[0046] The present invention provides a method for preparing a hangover-relieving and liver-protecting jelly, wherein the resulting final product contains 0.5 to 3.0 wt% carrageenan, preferably 0.5 to 3.0 wt%, more preferably 0.8 to 2.8 wt%, and most preferably 1.0 to 2.5 wt%. In the present invention, the main function of the carrageenan is to form the jelly, and the sensory effect and colloid strength of the jelly can be improved by adjusting the formula ratio.

[0047] Example 1

[0048] A preparation method of alcohol-relieving and liver-protecting jelly comprises the following steps:

[0049] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0050] (2) 1.5 g of Camellia ulmoides polysaccharide was weighed and dissolved in 50 ml of water to form an aqueous solution. Dihydromyricetin was added under high-speed stirring and mixed evenly. Then, food-grade HCl was added to adjust the pH to 2.0, so that the Camellia ulmoides polysaccharide formed an acid gel. The gel was then crushed into small particles under the shear force of the stirring paddle. The aqueous solution was removed by filtration. The obtained gel particles were added to 50 ml of a 0.5 wt% polylysine solution and reacted for 20 min. The densely structured polyelectrolyte gel particles were obtained by filtration.

[0051] (3) Weigh 2.0 g of carrageenan, 0.6 g of dihydromyricetin, and 0.6 g of the melanoidin obtained in step (1) and add them to 50 ml of 80° C. hot water, and stir for 10 minutes to obtain an aqueous solution;

[0052] (4) Add the gel particles obtained in step (2) to the aqueous solution in step (3), add water to make the weight to 100 g, stir for 10 minutes, maintain 80° C. for canning, sterilize at 100° C. for 30 minutes, and cool to obtain the finished jelly product.

[0053] 2. Content of each component in the final product

[0054] 2.0 wt% carrageenan;

[0055] 1.5wt% of Tengcha polysaccharide;

[0056] 0.5 wt% polylysine;

[0057] 0.6 wt% dihydromyricetin;

[0058] 0.3wt% sea cucumber polysaccharide;

[0059] 0.3wt% sea cucumber peptide;

[0060] The balance is water.

[0061] Comparative Example 1

[0062] 1. The preparation method of a hangover-relieving and liver-protecting jelly provided in this embodiment comprises the following steps:

[0063] (1) Weigh 1.5 g of tung oil polysaccharide and dissolve it in 50 ml of water to form an aqueous solution. Add dihydromyricetin under high-speed stirring and mix well. Then add food-grade HCl to adjust the pH to 2.0, so that the tung oil polysaccharide forms an acid gel. The gel is crushed into small particles under the shear force of the stirring paddle. The aqueous solution is removed by filtration. The obtained gel particles are added to a 0.5 wt% polylysine solution and reacted for 20 min. The densely structured polyelectrolyte gel particles are obtained by filtration.

[0064] (2) Weigh 2.0 g of carrageenan and add it to 50 ml of 80°C hot water. Stir for 10 min to obtain an aqueous solution.

[0065] (3) Add the gel particles obtained in step (1) to the aqueous solution in step (2), add water to make the weight to 100 g, stir for 10 minutes, maintain 80° C. for canning, sterilize at 100° C. for 30 minutes, and cool to obtain the finished jelly product.

[0066] 2. Content of each component in the final product

[0067] 2.0 wt% carrageenan;

[0068] 1.5wt% of Tengcha polysaccharide;

[0069] 0.5 wt% polylysine;

[0070] The balance is water.

[0071] Comparative Example 2

[0072] 1. The preparation method of the alcohol-relieving and liver-protecting jelly provided in this embodiment comprises the following preparation steps:

[0073] (1) Weigh 2.0 g of carrageenan and 0.6 g of dihydromyricetin and add them to 97.4 g of 80°C hot water, stir for 10 min, and obtain an aqueous solution;

[0074] (2) The above aqueous solution is maintained at 80°C and canned, sterilized at 100°C for 30 minutes, and cooled to obtain the finished jelly product.

[0075] 2. Content of each component in the final product

[0076] 2.0 wt% carrageenan;

[0077] 0.6 wt% dihydromyricetin;

[0078] The balance is water.

[0079] Comparative Example 3

[0080] 1. This embodiment provides a method for preparing a hangover-relieving and liver-protecting jelly, comprising the following steps:

[0081] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0082] (2) Weigh 0.6 g of the melanoidin prepared in step (1) above and dissolve it in 40 ml of water to obtain an aqueous solution;

[0083] (3) Weigh 2.0 g of carrageenan and add it to 50 ml of 80°C hot water. Stir for 10 min to obtain an aqueous solution.

[0084] (4) The two aqueous solutions were mixed, water was added to make the weight to 100 g, stirred for 10 min, canned at 80 ° C, sterilized at 100 ° C for 30 min, and cooled to obtain the jelly product.

[0085] 2. Content of each component in the final product

[0086] 2.0 wt% carrageenan;

[0087] 0.3wt% sea cucumber polysaccharide;

[0088] 0.3wt% sea cucumber peptide;

[0089] The balance is water.

[0090] Comparative Example 4

[0091] 1. This embodiment provides a method for preparing an oral liquid for relieving alcohol and protecting the liver, comprising the following steps:

[0092] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0093] (2) Weigh 1.5 g of Tengcha polysaccharide and 0.6 g of the melanoidin prepared in step (1) above and dissolve them in 40 ml of 80° C. hot water to obtain an aqueous solution;

[0094] (3) Weigh 0.6 g of dihydromyricetin and add it to 50 ml of 80°C hot water. Stir for 10 min to obtain an aqueous solution.

[0095] (4) The above two aqueous solutions were mixed, water was added to make the weight to 100 g, stirred for 10 min, maintained at 80 ° C for canning, sterilized at 100 ° C for 30 min, and cooled to obtain the finished product.

[0096] 2. Content of each component in the final product

[0097] 1.5wt% of Tengcha polysaccharide;

[0098] 0.6 wt% dihydromyricetin;

[0099] 0.3wt% sea cucumber polysaccharide;

[0100] 0.3wt% sea cucumber peptide;

[0101] The balance is water.

[0102] Example 2

[0103] 1. This embodiment provides a method for preparing a hangover-relieving and liver-protecting jelly, comprising the following steps:

[0104] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0105] (2) Weigh 2.5 g of Camellia sinensis polysaccharide and dissolve it in 50 ml of water to form an aqueous solution. Add dihydromyricetin under high-speed stirring and mix well. Then add food-grade HCl to adjust the pH to 2.0, so that the Camellia sinensis polysaccharide forms an acid gel. The gel is crushed into small particles under the shear force of the stirring paddle. The aqueous solution is removed by filtration. The obtained gel particles are added to 50 ml of 0.5 wt% polylysine solution and reacted for 20 min. The dense structure of the polyelectrolyte gel particles is obtained by filtration.

[0106] (3) Weigh 2.0 g of carrageenan, 0.6 g of dihydromyricetin, and 0.6 g of the melanoidin obtained in step (1) and add them to 50 ml of 80° C. hot water, and stir for 10 minutes to obtain an aqueous solution;

[0107] (4) Add the gel particles obtained in step (2) to the aqueous solution in step (3), add water to make the weight 100g, stir for 10min, maintain 80℃ for canning, sterilize at 100℃ for 30min, and cool to obtain the finished jelly. 2.0wt% carrageenan;

[0108] 2. Content of each component in the final product

[0109] 2.0 wt% carrageenan;

[0110] 2.5wt% of Tengcha polysaccharide;

[0111] 0.5 wt% polylysine;

[0112] 0.6 wt% dihydromyricetin;

[0113] 0.3wt% sea cucumber polysaccharide;

[0114] 0.3wt% sea cucumber peptide;

[0115] The balance is water.

[0116] Example 3

[0117] 1. This embodiment provides a method for preparing a hangover-relieving and liver-protecting jelly, comprising the following steps:

[0118] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0119] (2) 1.0 g of tung oil tea polysaccharide was weighed and dissolved in 50 ml of water to form an aqueous solution. Dihydromyricetin was added under high-speed stirring and mixed evenly. Then, food-grade HCl was added to adjust the pH to 2.0, so that the tung oil tea polysaccharide formed an acid gel. The gel was then crushed into small particles under the shear force of the stirring paddle. The aqueous solution was removed by filtration. The obtained gel particles were added to 50 ml of 0.5 wt% polylysine solution and reacted for 20 min. The densely structured polyelectrolyte gel particles were obtained by filtration.

[0120] (3) Weigh 2.0 g of carrageenan, 0.6 g of dihydromyricetin, and 0.6 g of the melanoidin obtained in step (1) and add them to 50 ml of 80° C. hot water, and stir for 10 minutes to obtain an aqueous solution;

[0121] (4) Add the gel particles obtained in step (2) to the aqueous solution in step (3), add water to make the weight 100g, stir for 10min, maintain 80℃ for canning, sterilize at 100℃ for 30min, and cool to obtain the finished jelly. 2.0wt% carrageenan;

[0122] 2. Content of each component in the final product

[0123] 2.0 wt% carrageenan;

[0124] 1.0wt% of Tengcha polysaccharide;

[0125] 0.5 wt% polylysine;

[0126] 0.6 wt% dihydromyricetin;

[0127] 0.3wt% sea cucumber polysaccharide;

[0128] 0.3wt% sea cucumber peptide;

[0129] The balance is water.

[0130] Example 4

[0131] 1. This embodiment provides a method for preparing a hangover-relieving and liver-protecting jelly, comprising the following steps:

[0132] (1) Weigh 5 g of sea cucumber polysaccharide and 5 g of sea cucumber peptide and dissolve them in 100 ml of water. Add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6 to 8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature (60 to 80°C) to obtain dark brown melanin.

[0133] (2) 0.5 g of Camellia ulmoides polysaccharide was weighed and dissolved in 50 ml of water to form an aqueous solution. Dihydromyricetin was added under high-speed stirring and mixed evenly. Then, food-grade HCl was added to adjust the pH to 2.0, so that the Camellia ulmoides polysaccharide formed an acid gel. The gel was then crushed into small particles under the shear force of the stirring paddle. The aqueous solution was removed by filtration. The obtained gel particles were added to 50 ml of 0.5 wt% polylysine solution and reacted for 20 min. The densely structured polyelectrolyte gel particles were obtained by filtration.

[0134] (3) Weigh 2.0 g of carrageenan, 0.6 g of dihydromyricetin, and 0.6 g of the melanoidin obtained in step (1) and add them to 50 ml of 80° C. hot water, and stir for 10 minutes to obtain an aqueous solution;

[0135] (4) Add the gel particles obtained in step (2) to the aqueous solution in step (3), add water to make the weight 100g, stir for 10min, maintain 80℃ for canning, sterilize at 100℃ for 30min, and cool to obtain the finished jelly. 2.0wt% carrageenan;

[0136] 2. Content of each component in the final product

[0137] 2.0 wt% carrageenan;

[0138] 0.5wt% of Tengcha polysaccharide;

[0139] 0.5 wt% polylysine;

[0140] 0.6 wt% dihydromyricetin;

[0141] 0.3wt% sea cucumber polysaccharide;

[0142] 0.3wt% sea cucumber peptide;

[0143] The balance is water.

[0144] Example 5

[0145] Animal experimental studies on hangover jelly:

[0146] 1. Experimental methods:

[0147] (1) Experimental animals and groups

[0148] 110 male C57BL / 6 mice, weighing 15-30 g, were randomly divided into 12 groups after adaptive feeding for 7 days, namely, a blank group (10 mice), a model group (10 mice), a positive control group (commercially available alcohol detoxification drug, 10 mice), Example 1 group (10 mice), Example 2 group (10 mice), Example 3 group (10 mice), Example 4 group (10 mice), Comparative Example 1 group (10 mice), Comparative Example 2 group (10 mice), Comparative Example 3 group (10 mice), and Comparative Example 4 group (10 mice).

[0149] (2) Modeling and drug administration

[0150] 1) Modeling method: 100 mice in all groups except the blank group were fasted for 12 h before the experiment and orally administered with 45° Xifeng liquor at a dose of 0.15 mL / 10 g body weight.

[0151] 2) Administration time: 30 minutes before modeling, administer the drug once by gavage.

[0152] 3) Dosage: The model group was orally administered with 0.25 mL / 10 g of normal saline; the positive control group was orally administered with 0.25 mL / 10 g of a commercially available alcohol-detoxifying solution (4.0 wt%); the experimental group was orally administered with 0.25 g / 10 g of alcohol-detoxifying jelly; and the control group was orally administered with 0.25 ml of the oral solution.

[0153] (3) Observation

[0154] 1) Observe and record the activities of mice: observe after model establishment and drug administration.

[0155] Intoxication index: Loss of righting reflex is defined as unstable crawling, dragging of the hind abdomen on the ground, loose fur, closed eyes and motionlessness, and holding the back downward for 30 seconds;

[0156] Indicators for sobering up: Free movement, flexibility, spirit, smooth fur, and the ability to right the back within 30 seconds indicate the righting reflex has been restored.

[0157] 2) Observe the time of mice getting drunk and sobering up

[0158] Latency to intoxication: the time from oral administration to the disappearance of righting reflex, the average of the intoxication time of 10 mice;

[0159] Sobering time: the time from the disappearance of righting reflex to its recovery, the average of the drunkenness time of 10 mice was taken.

[0160] 3) After the experiment is completed (12 hours after alcohol administration), blood is collected from the eye sockets to measure the ethanol concentration in the blood.

[0161] ①Measure 0.1 ml of serum sample into a 2 ml PE tube, add 0.1 ml of 10% trichloroacetic acid solution, and shake to mix;

[0162] ② Centrifuge at 4°C for 10 min at a centrifugal force of 15870 × g;

[0163] ③ Take the supernatant and filter it through a 0.45 μm filter membrane for testing;

[0164] ④ Gas chromatography detection of ethanol concentration

[0165] Detector: FID;

[0166] Chromatographic column: DB-FFAP (30 m × 0.25 mm × 0.25 μm);

[0167] Column temperature: 45°C;

[0168] Injection volume: 1 μl;

[0169] Mode: No splitting.

[0170] 4) 24 hours after administration, the mouse livers were harvested and malondialdehyde (MDA) levels were measured. (MDA levels represent the concentration of lipid oxides in the liver and also indicate the degree of liver damage; higher levels indicate greater liver damage.)

[0171] Experimental methods:

[0172] ① Rinse the liver tissue with pre-cooled PBS (0.01M, pH 7.4) and remove the residual liquid;

[0173] ② Mix the minced tissue with the corresponding volume of PBS (tissue sample: PBS = 1:9). The specific volume can be adjusted according to experimental needs. Record the weighed tissue.

[0174] ③ Add to glass homogenizer and grind thoroughly on ice;

[0175] ④ Centrifuge the homogenate at 5000g for 5-10 minutes and take the supernatant for later use;

[0176] ⑤The malondialdehyde (MDA) concentration was determined by ELISA using a malondialdehyde detection kit.

[0177] 2. The experimental results are shown in the table below.

[0178] Table 1 Results of animal alcohol detoxification experiments

[0179]

[0180]

[0181] As shown in Table 1, the components with alcohol-relief, anti-intoxication and liver-protection activities in the jelly product produced by the present invention are melanoidins generated by the reaction of vine tea polysaccharide, dihydromyricetin, sea cucumber polysaccharide and sea cucumber peptide. Figure 1The results show the alcohol-relieving and liver-protecting effects of each component acting alone. The combined jelly group in Example 1 showed the best alcohol-relieving effect, with the sobering time significantly reduced (by 52.4%) compared to the model group, and a significant reduction (by 44.5%) compared to the positive control group, demonstrating a good alcohol-relieving effect. The intoxication latency experimental data showed that the combined jelly group was significantly longer than the model and positive control groups, indicating that feeding the combined jelly can prolong the time it takes for mice to enter a drunken state. This indicates that the combined jelly has the effect of delaying ethanol absorption, and blood ethanol concentrations also demonstrate that the alcohol-relieving jelly can prevent ethanol absorption, thereby reducing blood ethanol concentrations. Malondialdehyde (MPA) data in the liver show that the combined jelly also has the effect of scavenging free radicals and preventing the formation of lipid peroxides, demonstrating a liver-protecting effect that can mitigate the damaging effects of ethanol on the liver. Comparative Examples 1, 2, and 3 contain only a single component in the jelly formula. Comparative Example 1 group is a vine tea polysaccharide gel group. Its drunkenness incubation time, hangover sobering time, and blood ethanol concentration are not much different from those of Example 1 group, just slightly higher than Example 1 group, showing that vine tea polysaccharide gel can adsorb ethanol, slow down the absorption of ethanol into the blood, and reduce blood ethanol concentration. Comparative Example 2 and Comparative Example 3 groups only contain dihydromyricetin and sea cucumber peptide melanin. From the experimental data, the drunkenness incubation time, hangover sobering time, and blood ethanol concentration of these two groups of experimental animals are significantly different compared with Example 1 group. The drunkenness incubation time is significantly shortened, the hangover sobering time is significantly prolonged, and the blood ethanol concentration is significantly increased. Compared with the positive control group and the model group, these two groups are shown to have a certain hangover sobering and anti-drunkenness effect, but differ greatly from the effect of the vine tea polysaccharide gel. From the MPA experimental data, the MPA content in the liver of the comparative groups 1, 2, and 3 was significantly lower than that of the model group and the positive control group, indicating that each component in the formula has a certain hepatoprotective effect. Among them, the MPA content in the liver of the vine tea polysaccharide gel group was slightly higher than that of the dihydromyricetin group and the sea cucumber peptide melanin group, indicating that the hepatoprotective effect of the vine tea polysaccharide gel was worse than that of dihydromyricetin and sea cucumber peptide melanin. The analysis showed that the main reason was that the ethanol concentration in the blood was low, so the damage to the liver was less, not that it had a hepatoprotective effect. Figure 2The content of tengcha polysaccharide in each group of jelly products is different. The content of tengcha polysaccharide in Example 1 group is 2.0wt%, the content of tengcha polysaccharide in Example 2 group is 2.5wt%, the content of tengcha polysaccharide in Example 3 group is 1.0wt%, and the content of tengcha polysaccharide in Example 4 group is 0.5wt%. From the experimental results, it can be seen that the alcohol-relieving and drunken-preventing effects are positively correlated with the content of tengcha polysaccharide in the jelly. Increasing the concentration of tengcha polysaccharide can effectively prolong the latent time of drunkenness, shorten the sobering time and reduce the ethanol concentration in the blood. However, when the content of rattan tea polysaccharide exceeds 2.5wt%, further increasing its content cannot improve the effect of sobering up and preventing drunkenness. The latent period of drunkenness, sobering time and blood ethanol concentration are not much different from those of Example 1 group (rattan tea polysaccharide content 2.0wt%). Considering the production cost and solution viscosity, the optimal content of rattan tea polysaccharide is 2.0wt%, and the MPA content in the liver is not closely related to the rattan tea polysaccharide content. The reason why the MPA content decreases with the rattan tea polysaccharide content is that the ethanol content in the blood decreases and the damage to the liver is reduced, not that the rattan tea polysaccharide has a liver-protecting effect. Figure 3 This is a comparison of the effects of different product forms with the same combination formula. As can be seen from the figure, there are significant differences in the effects of jelly and oral liquid. The main reason for this is that the vine tea polysaccharide gel and carrageenan gel can fix the various components in the jelly, prolonging their residence time in the stomach, thereby enhancing the effect. The above experimental results prove that the jelly product has good hangover and liver protection effects. Among them, the role of the vine tea polysaccharide gel is to sober up and prevent drunkenness, and the sobering and anti-drunkenness effect is positively correlated with the vine tea polysaccharide content. Dihydromyricetin and sea cucumber peptide melanoidins have liver protection effects. The various components in the formula work synergistically to achieve a better effect.

[0182] Example 6

[0183] Jelly adsorption of ethanol experiment

[0184] 10 g of the jelly product produced in Example 1 was weighed and placed in a 50 ml beaker. 20 ml of a 50 wt% ethanol solution was added and stirred for 30 min. The mixture was centrifuged at 1000 rpm for 20 min. The supernatant was collected and added with 10 mL of distilled water. After appropriate dilution, the ethanol content in the liquid was determined by gas chromatography using FID detector, DB-FFAP column (30 m × 0.25 mm × 0.25 μm), column temperature 45° C., injection volume 1 μl, and splitless flow mode.

[0185] The ethanol adsorption rate was calculated according to the following formula:

[0186] Ethanol adsorption rate = [(blank value - test value) / blank value] × 100%

[0187] Experimental results:

[0188] The ethanol adsorption rate is 67.8%, indicating that this part of ethanol is adsorbed in the jelly. Since the jelly gel has a sustained-release effect, this part of ethanol will not enter the blood quickly, causing the ethanol concentration in the blood to increase slowly rather than quickly, thus avoiding the occurrence of drunkenness.

[0189] The above-described embodiments are only preferred embodiments of the present invention, and are not intended to be all feasible embodiments of the present invention. Any obvious modifications made by a person skilled in the art without departing from the principles and spirit of the present invention should be considered to be included in the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a natural ingredient alcohol-relieving and liver-protecting jelly, characterized in that the steps include: S1. Dissolve weighed sea cucumber polysaccharides and sea cucumber peptides in water, add food-grade NaOH to adjust the pH to 10.0, heat to boiling, react for 6-8 hours, cool, add food-grade HCl to adjust the pH to 7.0, and distill under reduced pressure to obtain a concentrate. Add ethanol to precipitate and filter. The filter residue is dried at a constant temperature to obtain a dark brown melanoidin. S2. The weighed vine tea polysaccharide was dissolved in water to form an aqueous solution, dihydromyricetin was added under high-speed stirring conditions, mixed evenly, and then food-grade HCl was added to adjust the pH to 2.0, so that the vine tea polysaccharide formed an acid gel and was crushed into small particles under the action of the shear force of the stirring paddle. The aqueous solution was removed by filtration, and the resulting gel particles were added to the polylysine solution for reaction, and filtered to obtain dense polyelectrolyte gel particles; S3. The weighed carrageenan and the melanin obtained in step S1 were added to hot water and stirred to obtain an aqueous solution; S4. Add the gel particles obtained in step S2 to the aqueous solution in step S3, stir, can, sterilize, and cool to obtain a jelly product.

2. The method for preparing the natural ingredient alcohol-relieving and liver-protecting jelly according to claim 1, characterized in that: In step S1, the sea cucumber polysaccharide and sea cucumber peptide are added in a ratio of 1:1 by weight.

3. The method for preparing the natural ingredient alcohol-relieving and liver-protecting jelly according to claim 1, characterized in that: The temperature of the filter residue constant temperature drying in step S1 is between 60 and 80°C.

4. The method for preparing the natural ingredient alcohol-relieving and liver-protecting jelly according to claim 1, characterized in that: The water temperature of the hot water in step S3 is 80° C., and the stirring time is 30 minutes.

5. The method for preparing the natural ingredient alcohol-relieving and liver-protecting jelly according to claim 1, characterized in that: In step S4, the stirring time is 10 minutes, the filling temperature is maintained at 80° C., and the sterilization is carried out at 100° C. for 30 minutes.

6. A natural ingredient alcohol-relief and liver-protecting jelly, characterized in that: The invention is prepared by the preparation method according to claim 1, and the components include: 0.5-3.0 wt% carrageenan; 0.5-2.5wt% of rattan tea polysaccharide; 0.1-1.2 wt% dihydromyricetin; 0.05-0.6 wt% sea cucumber polysaccharide; 0.05-0.6 wt% sea cucumber peptide; The balance is water.

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