Highland barley and fructus lycii polypeptide beverage as well as preparation method and application thereof

Abstract

The invention discloses a highland barley and fructus lycii polypeptide beverage as well as a preparation method and application of the highland barley and fructus lycii polypeptide beverage. The formula comprises the following components in parts by weight: 5-15 parts of highland barley extract, 3-10 parts of lycium ruthenicum primary pulp, 3-10 parts of hippophae rhamnoides primary pulp, 2-8 parts of radix puerariae extract, 1-5 parts of giant salamander active peptide powder, 1-4 parts of oyster extract, 0.5-3 parts of ginseng powder, 0.1-1 part of compound amino acid, 0.5-2 parts of a natural sweetening agent, 0.05-0.3 part of a stabilizer and the balance of water. The invention relates to the technical field of health-care food and beverage processing, and has the beneficial effects that Tibet Plateau characteristic resources are systematically compatible with marine active peptide giant salamander peptide, traditional anti-alcohol medicinal materials, functional amino acid and trace element yeast, and the combination acts on the whole process of absorption-metabolism-excretion of alcohol metabolism in a multi-target manner, so that the anti-alcohol effect is achieved. And the liver is synergistically protected through multiple ways of resisting oxidation, resisting inflammation, protecting liver cells and the like.

Description

Technical Field

[0001] This invention relates to the field of health food and beverage processing technology, and in particular to a barley and wolfberry polypeptide beverage, its preparation method and application. Background Technology

[0002] Excessive alcohol consumption is a significant risk factor for liver diseases such as fatty liver and alcoholic hepatitis. Currently, common hangover remedies and liver protection products on the market mainly fall into two categories: one is chemically synthesized drugs, such as metadoxine, which, while effective, may have side effects with long-term use; the other is natural plant extracts, such as beverages or capsules containing only one or a few ingredients like kudzu root, goji berries, and Japanese raisin tree fruit. Some related patents exist in the existing technology; for example, patent CN112273631A discloses a hangover remedy beverage mainly containing kudzu root and honey, but its ingredients are relatively simple and its mechanism of action is limited. Patent CN113367302A discloses a goji berry polysaccharide beverage, focusing on immune regulation. These products generally suffer from insufficient synergy of active ingredients, a need to improve overall hangover remedy and liver protection efficacy, poor taste, or poor product stability. Highland barley is rich in β-glucan, black goji berries are rich in anthocyanins, sea buckthorn is rich in vitamins and flavonoids, and kudzu root is rich in isoflavones; all of them have unique health benefits. Giant salamander active peptides, as short peptides derived from the ocean, possess high absorption and bioactivity. However, existing technologies have not yet provided a mature solution for how to scientifically combine these natural ingredients with different physicochemical properties and efficacy focuses, and through optimized processes, produce a product with excellent taste, good stability, and significant hangover relief and liver protection effects through multi-target synergistic action. In view of this, in-depth research was conducted to address the above issues, leading to this case. Summary of the Invention

[0003] This invention aims to overcome the shortcomings of existing technologies and provide a barley and wolfberry polypeptide beverage with a scientifically formulated, synergistic, stable, and palatable product. Another objective of this invention is to provide a method for preparing this beverage. A further objective is to provide specific applications of this beverage in relieving hangovers and protecting the liver.

[0004] The technical solution of the present invention to achieve the above objectives is as follows: a barley and wolfberry polypeptide beverage, made from the following raw materials in parts by weight;

[0005] Barley extract: 5-15 parts, black goji berry puree: 3-10 parts, sea buckthorn puree: 3-10 parts, kudzu root extract: 2-8 parts, giant salamander active peptide powder: 1-5 parts, oyster extract: 1-4 parts, ginseng powder: 0.5-3 parts, compound amino acids: 0.1-1 parts, natural sweetener: 0.5-2 parts, stabilizer: 0.05-0.3 parts, water: balance.

[0006] Preferably, the barley extract is a barley β-glucan extract obtained by hot water extraction after enzymatic hydrolysis with cellulase and amylase, wherein the purity of the β-glucan is ≥70%; the kudzu root extract is a kudzu root isoflavone extract, wherein the kudzu root isoflavone extract contains ≥40% puerarin.

[0007] Preferably, the molecular weight of the giant salamander active peptide powder is 800-2000 Da, and the peptide content in the giant salamander active peptide powder is ≥85%; the complex amino acid is composed of L-alanine, L-glutamine and L-cysteine ​​in a mass ratio of (2-3):(1-1.5):(0.5-1).

[0008] Preferably, it also contains 0.01-0.1 parts by weight of zinc yeast and 0.01-0.1 parts by weight of selenium yeast.

[0009] Preferably, the natural sweetener is prepared by mixing erythritol and steviol glycosides in a mass ratio of (4-6):1; the stabilizer is prepared by mixing pectin and gum arabic in a mass ratio of (1.5-2.5):1.

[0010] A preparation method, comprising the following steps:

[0011] Step 1, Barley Extraction: Mix barley powder with water, adjust the pH to 5.0-5.5, add compound enzyme and enzymatically hydrolyze at 50-55℃ for 1-2 hours, then heat to 85-95℃ for 2-3 hours, and then filter to obtain barley extract;

[0012] Step 2, kudzu root extraction: Mix kudzu root powder with a 65-75% (v / v) ethanol solution, reflux at 75-85℃ for 1.5-2.5 hours, recover the ethanol, and obtain kudzu root extract;

[0013] Step 3: Preparation of core mixture: Mix black goji berry pulp, sea buckthorn pulp, barley extract obtained in step 1, and kudzu root extract obtained in step 2, and stir at 40-50℃ for 20-40 minutes to obtain core mixture.

[0014] Step 4: Add active ingredients: Add giant salamander active peptide powder, oyster extract, ginseng powder and compound amino acids to the core mixture obtained in Step 3, and continue stirring for 15-30 minutes while maintaining the temperature at 35-45℃ until completely dissolved and dispersed to obtain the mixture.

[0015] Step 5, Conditioning and Homogenization: Add natural sweetener and stabilizer to the mixture obtained in Step 4, and homogenize it under a pressure of 25-35 MPa to obtain a liquid.

[0016] Step 6, Post-processing: Degas the liquid obtained in step 5 under a vacuum of 0.06-0.08 MPa for 10-20 minutes, adjust the pH to 3.5-4.5, filter through a 0.2-0.5μm microporous membrane, perform UHT instantaneous sterilization at 135-140℃ for 2-5 seconds, and finally perform aseptic filling to obtain the highland barley and wolfberry polypeptide beverage.

[0017] Preferably, in step 5, zinc yeast and selenium yeast are added along with the natural sweetener and stabilizer.

[0018] Preferably, the complex enzyme in step 1 consists of cellulase and amylase, and the total amount of cellulase and amylase added is 0.5%-1.5% of the weight of barley flour.

[0019] Application of a barley and wolfberry polypeptide beverage in the preparation of functional foods with hangover relief and / or reduction of alcoholic liver damage.

[0020] The recommended way to consume the functional food is to drink it in several portions 30-60 minutes before, during, and 30 minutes after drinking alcohol, with a single serving size of 25-50 mL.

[0021] The barley and wolfberry polypeptide beverage prepared using the technical solution of the present invention, its preparation method, and its application have the following beneficial effects:

[0022] 1. Synergistic innovation of formula: The unique resources of the Qinghai-Tibet Plateau (barley, black goji berries, sea buckthorn) are systematically combined with marine active peptide giant salamander peptide, traditional hangover relief herbs (kudzu root, ginseng) and functional amino acids, trace elements, yeast, etc. This combination not only acts on multiple targets in the whole process of alcohol metabolism (absorption-metabolism-excretion), but also protects the liver through multiple pathways such as anti-oxidation, anti-inflammation, and protection of liver cells.

[0023] 2. Synergistic effect of hangover relief and liver protection: This invention is not a simple superposition of the functions of each component. Experiments have shown that the formula of this invention improves the key indicators of hangover relief (prolonged intoxication latency and shortened sobering time) and the key indicators of liver protection (reduced serum ALT / AST and increased liver antioxidant enzyme activity) to a degree that is significantly better than the effect achieved by any single main component (such as kudzu root or giant salamander active peptide) or simple combination, indicating that a positive synergistic effect is produced among the components.

[0024] 3. Significantly improved overall product stability and palatability: Through the combination stabilization system of pectin and gum arabic and vacuum degassing process, the problems of easy precipitation and easy oxidation and deterioration of beverages containing peptides and plant pulps are effectively solved. The use of erythritol and steviol glycosides for flavoring masks some of the unpleasant aftertaste of herbal ingredients, creating a mellow and sweet taste. Consumer acceptance is significantly higher than that of similar products. Attached Figure Description

[0025] Figure 1 This is a flowchart illustrating the preparation process of a barley and wolfberry polypeptide beverage according to the present invention.

[0026] Figure 2 This is a graph showing the analysis of the intoxication latency and sobering time in mice in an embodiment of the present invention.

[0027] Figure 3 This is a graph comparing serum MDA content and SOD activity in mice under different treatment groups in this invention.

[0028] Figure 4 This is a graph comparing serum ALT and AST activities in mice from different treatment groups in this invention.

[0029] Figure 5 This is a graph showing the changing trends of active peptides and anthocyanins in embodiments of the present invention. Detailed Implementation

[0030] The present invention will be further illustrated by the following examples, but these examples are not intended to limit the scope of the invention.

[0031] Example: A barley and wolfberry polypeptide beverage, made from the following raw materials in parts by weight;

[0032] Barley extract: 5-15 parts, black goji berry puree: 3-10 parts, sea buckthorn puree: 3-10 parts, kudzu root extract: 2-8 parts, giant salamander active peptide powder: 1-5 parts, oyster extract: 1-4 parts, ginseng powder: 0.5-3 parts, compound amino acids: 0.1-1 parts, natural sweetener: 0.5-2 parts, stabilizer: 0.05-0.3 parts, water: balance.

[0033] As a preferred and further option, the barley extract is a barley β-glucan extract obtained by hot water extraction after enzymatic hydrolysis with cellulase and amylase, with a β-glucan purity ≥70%; the kudzu root extract is a kudzu root isoflavone extract, with a puerarin content ≥40% in the kudzu root isoflavone extract.

[0034] As a preferred and further option, the molecular weight of the giant salamander active peptide powder is 800-2000 Da, and the peptide content in the giant salamander active peptide powder is ≥85%; the complex amino acid is composed of L-alanine, L-glutamine and L-cysteine ​​in a mass ratio of (2-3):(1-1.5):(0.5-1).

[0035] Preferably, it further includes 0.01-0.1 parts by weight of zinc yeast and 0.01-0.1 parts by weight of selenium yeast.

[0036] As a preferred and further option, the natural sweetener is prepared by mixing erythritol and steviol glycosides in a mass ratio of (4-6):1; the stabilizer is prepared by mixing pectin and gum arabic in a mass ratio of (1.5-2.5):1.

[0037] A preparation method, comprising the following steps:

[0038] Step 1, Barley Extraction: Mix barley powder with water, adjust the pH to 5.0-5.5, add compound enzyme and enzymatically hydrolyze at 50-55℃ for 1-2 hours, then heat to 85-95℃ for 2-3 hours, and then filter to obtain barley extract;

[0039] Step 2, kudzu root extraction: Mix kudzu root powder with a 65-75% (v / v) ethanol solution, reflux at 75-85℃ for 1.5-2.5 hours, recover the ethanol, and obtain kudzu root extract;

[0040] Step 3: Preparation of core mixture: Mix black goji berry pulp, sea buckthorn pulp, barley extract obtained in step 1, and kudzu root extract obtained in step 2, and stir at 40-50℃ for 20-40 minutes to obtain core mixture.

[0041] Step 4: Add active ingredients: Add giant salamander active peptide powder, oyster extract, ginseng powder and compound amino acids to the core mixture obtained in Step 3, and continue stirring for 15-30 minutes while maintaining the temperature at 35-45℃ until completely dissolved and dispersed to obtain the mixture;

[0042] Step 5, Conditioning and Homogenization: Add natural sweetener and stabilizer to the mixture obtained in Step 4, and homogenize it under a pressure of 25-35 MPa to obtain the liquid.

[0043] Step 6, Post-processing: Degas the liquid obtained in Step 5 under a vacuum of 0.06-0.08 MPa for 10-20 minutes, adjust the pH to 3.5-4.5, filter through a 0.2-0.5μm microporous membrane, perform UHT instantaneous sterilization at 135-140℃ for 2-5 seconds, and finally perform aseptic filling to obtain the highland barley and wolfberry polypeptide beverage.

[0044] Preferably, further, in step 5, zinc yeast and selenium yeast are added along with the natural sweetener and stabilizer.

[0045] Preferably, further, the complex enzyme in step 1 consists of cellulase and amylase, and the total amount of cellulase and amylase added is 0.5%-1.5% of the weight of barley flour.

[0046] Effect verification

[0047] 1. Animal experiments on alcohol detoxification: A mouse alcohol intoxication model was used. Compared with the blank model group, the latency period of alcohol intoxication in groups 1 and 2 of Examples was prolonged by 128% and 135% respectively, and the sobering time was shortened by 46% and 51% respectively, with extremely significant effects (P<0.01), and was superior to comparative examples 1-3 and the commercially available product group.

[0048] Specifically as follows:

[0049] The effects of different hangover relief interventions were evaluated through animal experiments. One-way ANOVA and post-hoc multiple comparisons (Tukey HSD test) were used to analyze the data, with a significance level set at α=0.05. Results are expressed as mean ± standard deviation, and the effect size (Cohen's d) was calculated to quantify the degree of difference.

[0050] Table 1. Comparison of latency and dormancy periods in mice from different treatment groups (Mean ± SD)

[0051]

[0052] (1) Intoxication incubation period

[0053] Compared with the control group (30.0 ± 5.4 minutes), the latency period of intoxication in the control mice was significantly prolonged to 42.7 ± 6.8 minutes (P<0.01), an increase of 42.3%. The example group showed an even more significant prolongation effect, with a latency period of 50.4 ± 7.6 minutes, a 68.0% increase compared to the control group (P<0.001). Intergroup comparisons showed that the latency period of intoxication in the example group was also significantly longer than that in the control group (P<0.05), with an advantage of 18.0%. Effect size analysis indicated that the effect size of the example group was extremely large compared to the control group (Cohen's d = 2.95) and large compared to the effect size of the control group (d = 1.05). Specifically... Figure 2 The analysis of the latency period and sobering time of alcohol intoxication in mice is shown in the figure.

[0054] (2) Sobering up time

[0055] In terms of promoting sobriety, the sobriety time in the comparative group A was 103.5 ± 13.5 minutes, which was 13.8% shorter than that in the control group (120.0 ± 18.0 minutes) (P<0.05). The sobriety time in the example group was further shortened to 90.0 ± 10.8 minutes, which was significantly shorter than that in the control group by 25.0% (P<0.001). Meanwhile, the sobriety time in the example group was 13.0% shorter than that in the comparative group, a statistically significant difference (P<0.05). Effect size analysis showed that the example group had a significantly greater effect on shortening sobriety time compared to both the control group (d = 1.92) and the comparative group (d = 1.10).

[0056] Experimental data show that the example group significantly outperformed the blank group and the commercially available control product (comparison group) in both key pharmacodynamic indicators of prolonging the intoxication latency period and shortening the sobering-up time (P<0.05). The example group prolonged the intoxication latency period by 68% and shortened the sobering-up time by 25%, and its overall hangover-relieving efficacy significantly surpassed that of the single-component control product. This result verifies that the example group achieved a significant effect in improving the speed of hangover relief through the synergistic effect of multiple components.

[0057] 2. Liver-protective biochemical indicators: Liver homogenates from the above-mentioned experimental mice were analyzed. The ALT, AST activities and MDA content in the example group were significantly lower than those in the model group and the comparative group (P<0.05), while SOD activity was significantly increased (P<0.05).

[0058] Specifically as follows:

[0059] By quantitatively analyzing key biochemical indicators in mouse serum, the protective effects of different intervention regimens on alcoholic oxidative stress and liver injury were systematically evaluated. Regarding oxidative stress levels, compared with the control group, the serum malondialdehyde (MDA) level in the example group significantly decreased from 0.674 ± 0.005 nmol / mL to 0.445 ± 0.009 nmol / mL (a decrease of approximately 34.0%), while the superoxide dismutase (SOD) activity significantly increased from 27.345 ± 0.425 U / mg prot to 39.002 ± 0.585 U / mg prot (an increase of approximately 42.6%). Both improvements were significantly greater than those in the control group (MDA: 0.615 ± 0.010 nmol / mL; SOD: 28.384 ± 0.426 U / mg prot). Regarding liver injury biomarkers, the serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities in the example group were 11.384 ± 0.398 U / mL and 13.962 ± 0.489 U / mL, respectively, which were significantly lower than those in the blank group (ALT: 15.369 ± 0.538 U / mL; AST: 18.696 ± 0.654 U / mL) (reduced by approximately 25.9% and 25.3%, respectively), and the decreasing trend was more pronounced than that in the control group (ALT: 12.840 ± 0.414 U / mL; AST: 14.564 ± 0.510 U / mL). The results indicate that the product in this example can effectively enhance the activity of antioxidant enzymes in the body, reduce lipid peroxidation damage, and significantly inhibit hepatocellular damage caused by alcohol exposure. Its comprehensive protective effect is superior to the existing control regimen. Specifically, as follows... Figure 3 Comparison of serum MDA levels and SOD activity in mice under different treatment groups (Figure) Figure 4The graph shows a comparison of serum ALT and AST activities in mice under different treatment groups.

[0060] Table 2 Comparison of biochemical indicators related to oxidative stress and liver injury in mice under different treatment groups (Mean ± SD)

[0061]

[0062] 3. Stability test: After the product of the example was stored at 37°C for 90 days, the retention rate of active peptides was >90% and the retention rate of anthocyanins was >85%, both of which were significantly higher than those of the comparative example (without enzymatic hydrolysis process), proving that the process of the present invention has a better protection effect on active ingredients.

[0063] Specifically as follows:

[0064] The effect of enzymatic hydrolysis on the stability of the active ingredients in the product was evaluated using a 37°C accelerated stability test system. Experimental data showed that after 90 days of accelerated storage, the active peptide retention rate of the product using the enzymatic hydrolysis process was (91.9±0.7)%, and the anthocyanin retention rate was (85.7±0.7)%, both significantly higher than the (76.0±1.1)% and (72.2±1.0)% of the un-enzymatically hydrolyzed comparative product (p<0.001). Degradation kinetics analysis showed that the enzymatic hydrolysis process reduced the primary degradation rate constant of the active peptide from (3.1±0.1)×10⁻³d⁻¹ to (1.0±0.1)×10⁻³d⁻¹, and correspondingly extended the half-life from 223.6 days to 693.2 days; the degradation rate constant of anthocyanins decreased from (3.7±0.1)×10⁻³d⁻¹ to (1.8±0.1)×10⁻³d⁻¹, and the half-life extended from 187.3 days to 385.1 days. The results indicate that the enzymatic hydrolysis process in this example effectively inhibits the degradation of active ingredients, increasing the stability of active peptides and anthocyanins by 20.9% and 18.7%, respectively. Specifically... Figure 5 The trend charts for bioactive peptides and anthocyanins are shown.

[0065] Table 3 Degradation kinetic parameters

[0066]

[0067] The barley and wolfberry polypeptide beverage provided by this invention achieves synergistic effects of multiple raw materials through unique formula design and refined preparation process. The product shows significant advantages in terms of hangover relief speed, liver protection effect, taste and stability, and has good market application prospects.

[0068] The above technical solutions only embody the preferred technical solutions of the present invention. Any modifications that may be made by those skilled in the art to certain parts thereof embody the principles of the present invention and fall within the protection scope of the present invention.

Claims

1. A barley and wolfberry polypeptide beverage, characterized in that, Made from the following parts by weight of raw materials; Barley extract: 5-15 parts, black goji berry puree: 3-10 parts, sea buckthorn puree: 3-10 parts, kudzu root extract: 2-8 parts, giant salamander active peptide powder: 1-5 parts, oyster extract: 1-4 parts, ginseng powder: 0.5-3 parts, compound amino acids: 0.1-1 parts, natural sweetener: 0.5-2 parts, stabilizer: 0.05-0.3 parts, water: balance.

2. The highland barley and wolfberry polypeptide beverage according to claim 1, characterized in that, The barley extract is a β-glucan extract obtained by hot water extraction after enzymatic hydrolysis with cellulase and amylase, and the purity of the β-glucan is ≥70%; the kudzu root extract is a kudzu root isoflavone extract, and the kudzu root isoflavone extract contains ≥40% puerarin.

3. The highland barley and wolfberry polypeptide beverage according to claim 1, characterized in that, The molecular weight of the giant salamander active peptide powder is 800-2000 Da, and the peptide content in the giant salamander active peptide powder is ≥85%; the complex amino acid is composed of L-alanine, L-glutamine and L-cysteine ​​in a mass ratio of (2-3):(1-1.5):(0.5-1).

4. The highland barley and wolfberry polypeptide beverage according to claim 1, characterized in that, It also contains 0.01-0.1 parts by weight of zinc yeast and 0.01-0.1 parts by weight of selenium yeast.

5. A barley and wolfberry polypeptide beverage according to any one of claims 1 or 4, characterized in that, The natural sweetener is prepared by mixing erythritol and steviol glycosides in a mass ratio of (4-6):1; the stabilizer is prepared by mixing pectin and gum arabic in a mass ratio of (1.5-2.5):

1.

6. A preparation method, applied to a barley and wolfberry polypeptide beverage as described in any one of claims 1-5, characterized in that, Includes the following steps: Step 1, Barley Extraction: Mix barley powder with water, adjust the pH to 5.0-5.5, add compound enzyme and enzymatically hydrolyze at 50-55℃ for 1-2 hours, then heat to 85-95℃ for 2-3 hours, and then filter to obtain barley extract; Step 2, kudzu root extraction: Mix kudzu root powder with a 65-75% (v / v) ethanol solution, reflux at 75-85℃ for 1.5-2.5 hours, recover the ethanol, and obtain kudzu root extract; Step 3: Preparation of core mixture: Mix black goji berry pulp, sea buckthorn pulp, barley extract obtained in step 1, and kudzu root extract obtained in step 2, and stir at 40-50℃ for 20-40 minutes to obtain core mixture. Step 4: Add active ingredients: Add giant salamander active peptide powder, oyster extract, ginseng powder and compound amino acids to the core mixture obtained in Step 3, and continue stirring for 15-30 minutes while maintaining the temperature at 35-45℃ until completely dissolved and dispersed to obtain the mixture. Step 5, Conditioning and Homogenization: Add natural sweetener and stabilizer to the mixture obtained in Step 4, and homogenize it under a pressure of 25-35 MPa to obtain a liquid. Step 6, Post-processing: Degas the liquid obtained in step 5 under a vacuum of 0.06-0.08 MPa for 10-20 minutes, adjust the pH to 3.5-4.5, filter through a 0.2-0.5μm microporous membrane, perform UHT instantaneous sterilization at 135-140℃ for 2-5 seconds, and finally perform aseptic filling to obtain the highland barley and wolfberry polypeptide beverage.

7. The preparation method according to claim 6, characterized in that, In step 5, in addition to adding natural sweeteners and stabilizers, zinc yeast and selenium yeast are also added.

8. The preparation method according to claim 6, characterized in that, In step 1, the complex enzyme consists of cellulase and amylase, and the total amount of cellulase and amylase added is 0.5%-1.5% of the weight of barley flour.

9. The use of a barley and wolfberry polypeptide beverage as described in any one of claims 1-5 in the preparation of functional foods with functions of relieving hangovers and / or reducing alcoholic liver damage.

10. The application according to claim 9, characterized in that, The recommended way to consume the functional food is to drink it in several portions 30-60 minutes before, during, and 30 minutes after drinking alcohol, with a single serving size of 25-50 mL.

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