Preparation method of radix puerariae tablet candy with hangover alleviating effect

Abstract

The invention discloses a preparation method of radix puerariae tabletted candies with an anti-alcohol effect, and belongs to the technical field of anti-alcohol food processing, the radix puerariae tabletted candies comprise main raw materials and auxiliary materials in parts by weight, the main raw materials comprise 15-20 parts of radix puerariae extract powder, 2-5 parts of hovenia dulcis thunb extract powder, 7-12 parts of hawthorn extract powder and 2-5 parts of poria cocos extract powder, and the auxiliary materials comprise auxiliary materials and auxiliary materials. The auxiliary materials comprise 14-20 parts of maltodextrin, 45-55 parts of mannitol, 0.5-1.5 parts of citric acid and 0.5-1.5 parts of magnesium stearate, the radix puerariae extract powder is used as a core anti-alcoholism raw material and matched with the hovenia dulcis thunb extract powder and the hawthorn extract powder to form a synergistic anti-alcoholism system, the activity of alcohol dehydrogenase in the liver is activated, catabolism of alcohol in the body is accelerated, and the anti-alcoholism effect of the liver is improved. The in-vitro activation rate of the product on ADH can reach 84.06% or above, and alcohol can be quickly decomposed.

Description

Technical Field

[0001] This invention belongs to the field of hangover relief food processing technology, specifically relating to a method for preparing kudzu root compressed candy with hangover relief effects. Background Technology

[0002] With the fast pace of modern life and the increasing number of social occasions such as business dinners and parties, drinking has become a common activity in social settings. While moderate drinking can promote blood circulation and relieve fatigue to some extent, excessive drinking can seriously harm health, easily leading to liver damage, stomach ulcers, and other diseases. Furthermore, uncontrolled behavior after drinking can also trigger various social and safety incidents. Therefore, developing hangover remedies that can quickly alleviate hangover discomfort without causing additional harm to the body has significant social and market value.

[0003] According to the preparation method of burdock tea syrup with hangover relief function authorized by announcement number CN103875855A, this patent is a known prior art. Although this patent uses enzymatic hydrolysis to transform the complex macromolecular structure of cellulose, wood fiber and other substances in burdock into soluble substances that combine with pectin in tea leaves, it can quickly form a protective film in the stomach and intestines, blocking some ethanol from entering the blood and thus effectively achieving the advantage of hangover relief, the technical solution of this patent still has the following defects in actual use: the hangover relief substance in this patent is in liquid form, which has a large carrying volume, and the tea is easy to cause people to catch a cold when drinking it in cold weather, and the additional heating is quite cumbersome. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing kudzu root compressed candy with hangover relief effect, so as to solve the problems that the hangover relief substance is in liquid form, has a large carrying volume, and that drinking tea in cold weather can easily cause people to catch a cold, and that additional heating is cumbersome.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing kudzu root compressed candy with hangover relief effect, wherein the raw materials for preparation include main raw materials and excipients by weight, wherein the main raw materials are 15-20 parts of kudzu root extract powder, 2-5 parts of Japanese raisin tree extract powder, 7-12 parts of hawthorn extract powder, and 2-5 parts of poria cocos extract powder, and the excipients are 14-20 parts of maltodextrin, 45-55 parts of mannitol, 0.5-1.5 parts of citric acid, and 0.5-1.5 parts of magnesium stearate; It also includes the following preparation steps: S1. Raw and auxiliary material pretreatment: Pass all main raw materials and auxiliary materials through an 80-mesh sieve; S2. Mixing: Accurately weigh all the sieved raw and auxiliary materials according to the above weight ratio, and mix all the raw and auxiliary materials except magnesium stearate thoroughly for 30 minutes. S3. Making soft material: Add 95% ethanol to the mixed material in S2. The amount of 95% ethanol added is 30% of the total mass of all raw and auxiliary materials after sieving. Stir for 15 minutes to make soft material. The soft material should be able to be formed into a ball by hand and crumble when pressed with a finger. S4. Drying: The soft material obtained in S3 is made into wet granules. The wet granules are evenly spread in a tray and placed in a constant temperature drying oven at 65℃ for 2 hours. During the drying process, the wet granules are turned over once every 20 minutes. S5. Granulation and mixing: Pass the dried particles from S4 through an 80-mesh sieve to remove large particles. Add the above-mentioned weight proportions of magnesium stearate to the sieved particles and mix evenly. S6. Tableting: The mixed materials from S5 are placed into a tableting machine for tableting to obtain kudzu root compressed candy; S7. Film Coating: The kudzu root compressed candy obtained in S6 is placed in a high-efficiency coating machine and spray-coated with hydroxypropyl methylcellulose moisture-proof coating liquid. The coating weight gain is 1.0% to 3.0% of the weight of the kudzu root compressed candy. After coating, it is dried until the moisture content is qualified to obtain moisture-proof kudzu root compressed candy. S8. Packaging: Pack the kudzu root compressed candy obtained in S7 into a packaging container and seal it.

[0006] In a preferred embodiment, the mixing operation in S2 is carried out using a powder mixing device. During the mixing process, the device maintains a constant stirring speed. The mixing device is a three-dimensional motion mixer with a cylinder rotation speed of 15-25 r / min.

[0007] In a preferred embodiment, the mixing operation of the soft material in S3 is carried out using a vertical high-speed mixer and granulator with a mixing speed of 100-200 r / min and a cutting blade speed of 800-1200 r / min.

[0008] In a preferred embodiment, the thickness of the wet particles in S4 is 1-3 cm.

[0009] In a preferred embodiment, granulation in S5 is carried out using a swing granulator, and the particle size of the granulated particles is adapted to the sieve opening of an 80-mesh screen.

[0010] In a preferred embodiment, the tableting pressure of the tablet press in S6 is 5-10 MPa, and the tableting speed is 30-50 tablets / min.

[0011] In a preferred embodiment, the packaging container in S7 is a food-grade sealed bag or bottle, and the packaging process is carried out in a sterile environment.

[0012] In one preferred embodiment, all raw materials used in the preparation are food-grade, and the main raw materials are extracts of medicinal and edible origin. The puerarin content of the *Pueraria lobata* extract powder is ≥40%, and the total flavonoid content of the *Hovenia dulcis* extract powder is ≥30%. As a preferred embodiment, the in vitro activation rate of alcohol dehydrogenase was determined by the Waller-Hoch method for the prepared kudzu root compressed candy. In a preferred embodiment, the screen used for raw material pretreatment in S1 is a standard metal woven screen, and the screening equipment is a vibrating screen with a vibration frequency of 20-30Hz.

[0013] Compared with the prior art, the beneficial effects of the present invention are: This method for preparing kudzu root compressed candy with hangover-relieving effects uses kudzu root extract powder as the core hangover-relieving ingredient, combined with Hovenia dulcis extract powder and hawthorn extract powder to form a synergistic hangover-relieving system. The 17:3:9 ratio optimized through orthogonal experiments can fully exert the hangover-relieving effects of each ingredient. By activating the activity of alcohol dehydrogenase (ADH) in the liver, it accelerates the decomposition and metabolism of alcohol in the body. The product's in vitro activation rate of ADH can reach more than 84.06%, which can quickly decompose alcohol and effectively relieve discomfort symptoms such as dizziness, nausea, and headache after drinking. It fundamentally reduces the damage of alcohol to the liver. Moreover, the product is in the form of compressed candy, which, compared with capsules, liquids, powders, etc., does not need to be taken with water. It can be consumed immediately during meals or social occasions. It is small in size, light in weight, easy to carry, and can meet the needs of use in different scenarios.

[0014] This method for preparing kudzu root compressed candy with hangover-relieving effects involves adding Poria cocos extract powder to the hangover-relieving raw material system. This works synergistically with hawthorn extract powder to strengthen the spleen and stomach, and promote digestion. It addresses the technical pain point of existing hangover products that only focus on relieving hangovers while neglecting spleen and stomach health. It rapidly breaks down alcohol through kudzu root, Japanese raisin tree fruit, and hawthorn, while also alleviating the irritation of alcohol on the gastrointestinal tract through Poria cocos and hawthorn, reducing symptoms such as bloating, nausea, and acid reflux after drinking. This achieves a dual function of relieving hangovers and protecting the liver, as well as nourishing the spleen and stomach. It is safer and causes no gastrointestinal discomfort after consumption.

[0015] The preparation method of this kudzu root compressed candy with hangover relief effect uses food-grade raw materials. The main raw material is a powder of medicinal and edible extracts, whose medicinal efficacy has been verified by long-term clinical and practical experience. It is highly safe to consume and has no side effects. The excipients all comply with the national food additive standards and contain no artificial colors or preservatives. The ratio of maltodextrin, mannitol, and citric acid has been designed through taste optimization experiments to take into account both product formability and palatability, meeting the requirements for the research and development and consumption of functional foods. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the preparation steps of the kudzu root compressed candy with hangover relief effect of the present invention; Detailed Implementation

[0017] The present invention will be further described below with reference to embodiments.

[0018] The following embodiments are used to illustrate the present invention, but should not be used to limit the scope of protection of the present invention. The conditions in the embodiments can be further adjusted according to specific conditions, and simple improvements to the method of the present invention under the premise of the concept of the present invention are all within the scope of protection claimed by the present invention.

[0019] Please see Figure 1 This invention provides a method for preparing kudzu root compressed candy with hangover relief effect. By weight, the raw materials include main raw materials and auxiliary materials. The main raw materials (functional raw materials) are: 15-20 parts of kudzu root extract powder, 2-5 parts of Japanese raisin tree extract powder, 7-12 parts of hawthorn extract powder, and 2-5 parts of poria cocos extract powder. Auxiliary ingredients (processing and flavoring raw materials): 14-20 parts maltodextrin, 45-55 parts mannitol, 0.5-1.5 parts citric acid, and 0.5-1.5 parts magnesium stearate.

[0020] The main ingredients are the core functional ingredients for hangover relief and skin care, while the auxiliary ingredients are those for improving formability, adjusting taste, and enhancing processing performance. The proportions of each ingredient have been optimized through orthogonal experiments to achieve the best ratio, as follows: 17 parts of Bupleurum chinense extract powder, 3 parts of Hovenia dulcis extract powder, 9 parts of hawthorn extract powder, and 3 parts of Poria cocos extract powder; Auxiliary ingredients (processing and flavoring raw materials): 16 parts maltodextrin, 50 parts mannitol, 1 part citric acid, and 1 part magnesium stearate.

[0021] All raw materials used in the preparation are food-grade. The main raw materials are all extracts of medicinal and edible ingredients. The puerarin content of the kudzu root extract powder is ≥40%, the total flavonoid content of the Japanese raisin tree extract powder is ≥30%, the total organic acid content of the hawthorn extract powder is ≥5%, and the poria cocos extract powder has a poria cocos polysaccharide content of ≥20%, ensuring the functionality and safety of the raw materials. The auxiliary materials all comply with the national standards for the use of food additives and contain no artificial colors or preservatives, meeting the requirements for the research and development of functional foods.

[0022] The preparation steps of the kudzu root compressed candy of the present invention are as follows: S1 raw material pretreatment, S2 mixing, S3 making soft material, S4 drying, S5 granulation and mixing, S6 tableting, and S7 packaging. The key points of operation, equipment requirements, and parameter control of each process are precisely designed to ensure product quality, as detailed below: S1. Raw material pretreatment: Take all the above main raw materials and auxiliary materials and screen them separately using a vibrating screener. The screen used for screening is an 80-mesh standard metal woven screen. The vibration frequency of the screener is 20-30Hz, and the screening time is 3-5min / raw material.

[0023] The purpose of pretreatment is to remove large particles and clumps from the raw materials, ensuring that all raw materials have a uniform particle size. This guarantees the dispersion of raw materials in subsequent mixing processes and prevents uneven mixing due to differences in particle size, which could affect the product's alcohol-clearing effect and quality stability. After sieving, the raw materials must be temporarily stored in a dry, cool, and well-ventilated environment to prevent moisture absorption and clumping.

[0024] S2. Mixing: According to the above weight ratio, use an electronic analytical balance to accurately weigh all the sieved main raw materials and auxiliary materials. Put all the raw materials except magnesium stearate into the three-dimensional motion mixer, close the mixer drum, adjust the drum speed to 15-25 r / min, turn on the equipment to stir and mix at a uniform speed for 30 minutes until the materials are mixed evenly, have a consistent color and no obvious color difference.

[0025] Magnesium stearate is a flow aid and anti-sticking agent. If it is mixed with other raw materials for a long time, it can easily lead to excessive dispersion of materials and affect the granulation effect. Therefore, it is added separately in the subsequent granulation process to avoid problems such as uneven mixing, sticking to the punch, sticking to the mold, difficulty in demolding, brittle tablets, and powder shedding. The three-dimensional motion mixer can realize multi-directional and dead-angle-free mixing of materials. Compared with ordinary mixing equipment, the mixing uniformity is improved by more than 30%, ensuring that each functional raw material is evenly distributed in the product and giving full play to its synergistic effect.

[0026] S3. Making Soft Material: Add food-grade 95% ethanol to the uniformly mixed material in S2. The amount of ethanol added is 30% of the total mass of all sieved raw and auxiliary materials. Transfer the material and ethanol together into a vertical high-speed mixing granulator. Adjust the equipment parameters: the stirring paddle speed is 100-200 r / min and the cutting blade speed is 800-1200 r / min. Turn on the equipment to stir and make soft material. The stirring time is about 15 minutes, until the material forms a suitable soft material that can be formed into a ball by hand and crumbles when pressed with a finger.

[0027] 95% ethanol, as a granulation wetting agent, has the advantages of faster drying speed and less risk of loss of effective components in raw materials compared to water. The amount added should be strictly controlled to 30% of the total mass. Too little ethanol will not form a stable soft material, while too much ethanol will increase the energy consumption and time of subsequent drying processes and will easily cause the particles to stick together. The vertical high-speed mixing granulator uses the stirring action of the agitator to ensure that the material and the wetting agent are in full contact. The cutting blade cuts the soft material into preliminary wet granules, laying the foundation for the subsequent drying process. The matching speed of the agitator and the cutting blade can ensure the formability and uniformity of the soft material.

[0028] S4. Drying: After the soft material obtained in S3 is initially granulated into wet granules by the cutting blade of a vertical high-speed mixing granulator, the wet granules are evenly spread in a stainless steel tray with a thickness of 1-3 cm. If the thickness is too thick, the inner layer of the granules will not dry sufficiently; if the thickness is too thin, it will increase the number of drying batches. Place the tray containing the wet granules in a constant temperature hot air circulating drying oven, set the drying temperature to 65℃, and the drying time to 2 hours. During the drying process, the wet granules are gently turned over every 20 minutes to ensure that the granules are heated evenly from top to bottom and to avoid the phenomenon of the outside being dry and the inside being wet. The drying continues until the moisture content of the wet granules drops to 3%-5%, which meets the moisture requirements for tableting.

[0029] S5. Granulation and Mixing: The dried granules from S4 are removed and granulated using a gyratory granulator. The granulator uses an 80-mesh metal screen, and the gyratory speed is 40-60 r / min. Granulation removes large particles and lumps formed during drying, ensuring the particle size matches the 80-mesh screen openings and guaranteeing material uniformity in subsequent tableting processes. After granulation, the specified weight of magnesium stearate is added to the granulated material, and mixed using a trough mixer at a speed of 30-40 r / min for 5-8 minutes until the magnesium stearate and granules are evenly mixed. The addition of magnesium stearate effectively reduces friction between the material and the tableting die, promoting flow and preventing sticking, thus preventing problems such as die sticking and excessive tablet weight variation during tableting.

[0030] S6. Tableting: The evenly mixed materials from S5 are fed into a rotary tablet press. Adjust the tablet press parameters according to product design requirements: tableting pressure 5-10 MPa, tableting speed 30-50 tablets / min, food-grade stainless steel die, and tablet weight 0.5-0.8 g / tablet. Start the tablet press to produce kudzu root compressed candy. Kudzu root compressed candy must meet the following quality requirements: hardness 3-5 kg, friability ≤0.8%, and disintegration time 3-5 min. The kudzu root compressed candy should have a regular shape, smooth surface, no cracks, and no sticking to the mold, ensuring a good eating experience and stable product quality.

[0031] S7. Film Coating: The kudzu root compressed candy obtained in S6 is placed in a high-efficiency coating machine and spray-coated with hydroxypropyl methylcellulose moisture-proof coating liquid. The coating weight gain is 1.0% to 3.0% of the weight of the kudzu root compressed candy. After coating, it is dried until the moisture content is qualified to obtain moisture-proof kudzu root compressed candy. S8. Packaging: The kudzu root compressed candy obtained in S7 is transported to a sterile cleanroom (cleanliness level ≥ 100,000) and packaged using a fully automatic pillow packaging machine or bottling machine. The packaging containers are food-grade sealed packaging bags (aluminum-plastic composite film, food-grade plastic composite film) or food-grade sealed glass / plastic bottles. For bottled products, a moisture-proof bag can be added inside the bottle.

[0032] During the packaging process, if sealed packaging bags are used, a nitrogen filling device can be equipped to fill the packaging bags with nitrogen gas of ≥99.9% purity, expel the air inside the bags, prevent the product from oxidizing and absorbing moisture, and extend the shelf life. After packaging, the finished product is labeled with information such as product name, ingredient list, net content, production date, shelf life, method of consumption, and storage conditions, and finally the finished kudzu root compressed candy is obtained.

[0033] It should be noted that the in vitro activation rate of alcohol dehydrogenase was determined by the Waller-Hoch method after the preparation of kudzu root compressed candy. The operation steps are as follows: A1. Reagent preparation: Prepare a sodium pyrophosphate solution with pH 8.8, a 0.027 mol / L oxidized coenzyme I (NAD+) solution, an 11.5% ethanol solution, and a 0.25 U / mL ADH enzyme solution. A2. Construction of reaction system: Add 1.5 mL of sodium pyrophosphate solution to a test tube, then add 1.0 mL of oxidized coenzyme I (NAD+) solution, 0.5 mL of 11.5% ethanol solution, and 0.1 mL of the kudzu root compressed candy sample to be tested, and mix thoroughly. A3. Constant temperature maintenance: Place the test tubes containing the prepared reaction system in a 37°C water bath for 5 minutes. A4. Enzymatic Reaction and Detection: After incubation, immediately add 0.1 mL of 0.25 U / mL ADH enzyme solution to the test tube, mix, and immediately measure the absorbance using a 340 nm spectrophotometer. 340 Then, A was recorded every 10 seconds at 5-minute intervals. 340 Numerical value; A5. Blank Control: Replace the test sample with 0.1 mL of distilled water and conduct a blank control experiment according to steps 1-4 above, simultaneously recording the A value of the blank control group. 340 Numerical value; A6. Data Calculation: Zero the graph with distilled water, plot the initial linear portion of each set of test data, and use A... 340 With the vertical axis as the ordinate and time as the horizontal axis, calculate A per minute. 340 The increase in ADH activity units and in vitro activation rate were calculated using the following formula, based on the molar extinction coefficient of the generated reduced coenzyme I (NADH) at 340 nm being 6.2: ADH activity (u / mL) = △ A340 / 10s×(total reaction volume / enzyme amount)×100 / (6.2×10³)--Formula (1); R(%)=(U-Uo) / Uo×100--Formula (2); In the above formula: R is the in vitro activation rate of ADH (%), U is the ADH activity of the test sample, and Uo is the ADH activity of the blank control group. All test results were measured in parallel three times, and the average value was taken as the final result.

[0034] This invention uses Pueraria lobata extract powder as the core hangover relieving ingredient, combined with Hovenia dulcis extract powder and hawthorn extract powder to form a synergistic hangover relieving system. The Pueraria lobata extract powder contains ≥40% puerarin, and the Hovenia dulcis extract powder contains ≥30% total flavonoids. The ratio of each ingredient has been optimized, and the main ingredient ratio of 17:3:9:3 can give full play to the hangover relieving effect of each component. According to the Waller-Hoch method, the in vitro activation rate of alcohol dehydrogenase (ADH) of the product can reach more than 84%, which can effectively enhance the activity of ADH in the human liver, accelerate the decomposition and metabolism of alcohol in the body, and quickly relieve the discomfort symptoms such as dizziness and nausea after drinking. This invention adds Poria cocos extract powder to the combination of hangover relief ingredients, which works synergistically with hawthorn extract powder to nourish the spleen and stomach. This solves the problem that existing hangover relief products only focus on relieving hangovers and neglect organ care. It can quickly break down alcohol and reduce alcohol damage to the liver, while also regulating the spleen and stomach to avoid discomfort after drinking. Long-term use will not increase the burden on the body's organs and is safer. The raw materials used in this invention are all food-grade, and the main raw materials are all extracts of food and medicine, which have both edible and medicinal functions. There are no artificial additives, and the medicinal effects of raw materials such as Bupleurum chinense, Hovenia dulcis, hawthorn, and Poria cocos have been verified over a long period of time. They have no side effects on the human body after consumption and meet the safety requirements of hangover relief foods. This invention precisely optimizes the parameters of each step in the preparation process. Pretreatment uses a sieving device with a specific vibration frequency, mixing uses a three-dimensional motion mixer with controlled cylinder speed, soft material preparation uses a vertical high-speed mixing granulator with matched stirring paddle and cutting blade speed, drying controls the thickness of wet granule laying and the turning frequency, and tableting precisely adjusts the pressure and speed. The operating conditions of each step are matched with each other to ensure uniform mixing of raw materials, good granule formation, and moderate hardness of kudzu root compressed candy, effectively improving the quality stability of the product and avoiding problems such as excessive disintegration and insufficient hardness. This invention utilizes a scientific ratio of excipients, adding mannitol and citric acid to adjust the taste, and maltodextrin to improve formability. The resulting compressed candy is sweet and sour, without the bitter taste of Chinese medicinal herbs, making it more acceptable to consumers. At the same time, the addition of magnesium stearate improves the tableting performance of the material, ensuring that the kudzu root compressed candy has a regular shape and is not easily broken.

[0035] Example 1 A method for preparing kudzu root compressed candy with hangover relief effect, wherein, by weight, the main raw materials are 17 parts of kudzu root extract powder, 3 parts of Japanese raisin tree extract powder, 9 parts of hawthorn extract powder, and 3 parts of poria cocos extract powder; the excipients are 16 parts of maltodextrin, 50 parts of mannitol, 1 part of citric acid, and 1 part of magnesium stearate; wherein the kudzu root extract powder contains 42% puerarin, the Japanese raisin tree extract powder contains 32% total flavonoids, the hawthorn extract powder contains 6% total organic acids, and the poria cocos extract powder contains 22% poria cocos polysaccharides.

[0036] Preparation steps: S1. Raw material pretreatment: Screen all raw materials through an 80-mesh standard metal woven screen with a vibration frequency of 25Hz for 4 minutes. S2. Mixing: Weigh the sieved raw materials and put them into the three-dimensional motion mixer except for magnesium stearate. The drum speed is 20 r / min and the mixture is mixed for 30 min. S3. Making soft material: Add 30% of the total mass of raw materials in 95% ethanol, place it in a vertical high-speed mixing granulator, stir at 150 r / min for the stirring paddle and 1000 r / min for the cutting blade, and stir for 15 min to make soft material. S4. Drying: Prepare wet granules from soft material, spread to a thickness of 2cm, and dry in a 65℃ constant temperature hot air circulating drying oven for 2 hours, turning them over every 20 minutes, until the moisture content reaches 4%; S5. Granulation and Mixing: Granulate using an 80-mesh sieve with a swing granulator, add magnesium stearate, and mix for 6 minutes at 35 r / min using a trough mixer. S6. Tableting: A rotary tablet press with a tableting pressure of 8MPa and a speed of 40 tablets / min is used to produce kudzu root compressed candy with a weight of 0.6g / tablet. S7. Packaging: The sterile workshop uses a fully automatic pillow packaging machine, food-grade aluminum-plastic composite film packaging, filled with nitrogen (99.95% purity), and sealed.

[0037] Alcohol-relieving effect test: The Waller-Hoch method was used for testing, and three parallel tests were conducted. The average in vitro activation rate of ADH was 84.06%.

[0038] Example 2 A method for preparing kudzu root compressed candy with hangover relief effect, the raw materials and proportions are the same as in Example 1, wherein the kudzu root extract powder contains 40% puerarin, the Hovenia dulcis extract powder contains 30% total flavonoids, the hawthorn extract powder contains 5% total organic acids, and the Poria cocos extract powder contains 20% Poria cocos polysaccharide.

[0039] Preparation steps: S1. Raw material pretreatment: Vibration frequency 20Hz, sieve through 80 mesh screen for 3 minutes; S2, Mixing: The cylinder of the three-dimensional motion mixer rotates at 15 r / min for 30 min; S3. Making soft material: Vertical high-speed mixing granulator with stirring paddle at 100r / min and cutting blade at 800r / min, stirring for 15min; S4. Drying: Spread the wet granules to a thickness of 1cm and dry at 65℃ for 2 hours, turning them over every 20 minutes, until the moisture content is 3%; S5. Granulation and Mixing: After granulation by the swing granulator, the pellets are mixed for 5 minutes at 30 r / min in the trough mixer. S6. Tableting: Compress kudzu root tablets at a pressure of 5 MPa and a speed of 30 tablets / min to obtain 0.5 g / tablet. S7. Packaging: Food-grade sealed glass bottles are used for packaging in the aseptic workshop.

[0040] Alcohol-relieving effect test: The Waller-Hoch method was used for testing, and three parallel tests were conducted. The average in vitro activation rate of ADH was 84.02%.

[0041] Example 3 A method for preparing kudzu root compressed candy with hangover relief effect, the raw materials and proportions are the same as in Example 1, wherein the kudzu root extract powder contains 45% puerarin, the Hovenia dulcis extract powder contains 35% total flavonoids, the hawthorn extract powder contains 7% total organic acids, and the Poria cocos extract powder contains 25% Poria cocos polysaccharide.

[0042] Preparation steps: S1. Raw material pretreatment: Vibration frequency 30Hz, sieve through 80 mesh screen for 5 minutes; S2, Mixing: The cylinder of the three-dimensional motion mixer rotates at 25 r / min and mixes for 30 min; S3. Making soft material: Vertical high-speed mixing granulator with stirring paddle at 200r / min and cutting blade at 1200r / min, stirring for 15min; S4. Drying: Spread the wet granules to a thickness of 3cm, dry at 65℃ for 2 hours, turning them over every 20 minutes, until the moisture content is 5%; S5. Granulation and Mixing: After granulation by the swing granulator, the pellets are mixed for 8 minutes at 40 r / min in the trough mixer. S6. Tableting: Compressing pressure 10MPa and speed 50 tablets / min to obtain 0.8g / tablet of kudzu root compressed candy; S7. Packaging: The sterile workshop uses a fully automatic pillow packaging machine, food-grade plastic composite film packaging, nitrogen gas (99.9% purity) filling, and sealing.

[0043] Alcohol-relieving effect test: The Waller-Hoch method was used for detection, and three parallel tests were conducted. The average in vitro activation rate of ADH was 84.08%.

[0044] Comparative Example 1 The amount of Pueraria lobata extract powder in Example 1 was replaced with an equal amount of Pueraria lobata extract powder. The other raw material ratios, preparation processes, and detection conditions were the same as in Example 1. After the compressed candy was prepared, the in vitro activation rate of ADH was detected. The average value of three parallel determinations was 68.27%.

[0045] Comparative Example 2 In Example 1, the kudzu extract powder was replaced with an equal amount of kudzu flower extract powder. The remaining raw material ratios, preparation processes, and testing conditions were the same as in Example 1. After the compressed candy was prepared, the in vitro activation rate of ADH was tested. The average value of three parallel determinations was 60.73%.

[0046] Comparative Example 3 The powder of Pueraria lobata extract in Example 1 was replaced with an equal amount of Pueraria lobata + Pueraria lobata flower (1:1) extract powder. The other raw material ratios, preparation processes and detection conditions were the same as in Example 1. After the tablets were prepared, the in vitro activation rate of ADH was detected. The average value of three parallel determinations was 56.47%.

[0047] Comparative Example 4 The kudzu extract powder in Example 1 was replaced with an equal amount of kudzu root + kudzu flower (1:1) extract powder. The remaining raw material ratios, preparation processes, and detection conditions were the same as in Example 1. After the compressed candy was prepared, the in vitro activation rate of ADH was detected. The average value of three parallel determinations was 55.54%.

[0048] Analysis of Results from Examples and Comparative Examples The detection results of Examples 1-3 and Comparative Examples 1-4 above show that: The kudzu root compressed candies prepared in Examples 1-3 of this invention all have an in vitro ADH activation rate of over 84%, with minimal batch-to-batch differences, proving that the formula and process of this invention are stable and reliable, and have a highly efficient and stable hangover-relieving effect. When the core hangover remedy ingredient, Pueraria lobata extract powder, was replaced by Pueraria lobata root, Pueraria lobata flower, or a mixture thereof, the in vitro ADH activation rate of the product decreased significantly (down to a minimum of 55.54%), proving that Pueraria lobata extract powder is the core ingredient for achieving the efficient hangover remedy effect of this invention. Furthermore, the main ingredient ratio of this invention is the optimal ratio, and the same hangover remedy effect cannot be achieved by simply replacing the ingredients. The formula is unique and innovative.

[0049] The formula was modified by replacing the *Pueraria lobata* extract powder in equal amounts with *Pueraria lobata* flower extract powder, *Pueraria lobata* and *Pueraria lobata* flower extract powder, and ... then preparing them into compressed candies. The effect of these modifications on ADH activation rate is shown in the table below:

[0050] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing kudzu root compressed candy with hangover-relieving effects, characterized in that: The raw materials for preparation, by weight, include main raw materials and excipients. The main raw materials are 15-20 parts of Bupleurum chinense extract powder, 2-5 parts of Hovenia dulcis extract powder, 7-12 parts of Crataegus pinnatifida extract powder, and 2-5 parts of Poria cocos extract powder. The excipients are 14-20 parts of maltodextrin, 45-55 parts of mannitol, 0.5-1.5 parts of citric acid, and 0.5-1.5 parts of magnesium stearate. It also includes the following preparation steps: S1. Raw and auxiliary material pretreatment: Pass all main raw materials and auxiliary materials through an 80-mesh sieve; S2. Mixing: Accurately weigh all the sieved raw and auxiliary materials according to the above weight ratio, and mix all the raw and auxiliary materials except magnesium stearate thoroughly for 30 minutes. S3. Making soft material: Add 95% ethanol to the mixed material in S2. The amount of 95% ethanol added is 30% of the total mass of all raw and auxiliary materials after sieving. Stir for 15 minutes to make soft material. The soft material should be able to be formed into a ball by hand and crumble when pressed with a finger. S4. Drying: The soft material obtained in S3 is made into wet granules. The wet granules are evenly spread in a tray and placed in a constant temperature drying oven at 65℃ for 2 hours. During the drying process, the wet granules are turned over once every 20 minutes. S5. Granulation and mixing: Pass the dried particles from S4 through an 80-mesh sieve to remove large particles. Add the above-mentioned parts by weight of magnesium stearate to the sieved particles and mix evenly. S6. Tableting: The mixed materials from S5 are placed into a tableting machine for tableting to obtain kudzu root compressed candy; S7. Film Coating: The kudzu root compressed candy obtained in S6 is placed in a high-efficiency coating machine and spray-coated with hydroxypropyl methylcellulose moisture-proof coating liquid. The coating weight gain is 1.0% to 3.0% of the weight of the kudzu root compressed candy. After coating, it is dried until the moisture content is qualified to obtain moisture-proof kudzu root compressed candy. S8. Packaging: Pack the kudzu root compressed candy obtained in S7 into a packaging container and seal it.

2. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: All raw materials used in the preparation are food-grade, and the main raw materials are all extracts of medicinal and edible origin. The puerarin content of the kudzu vine extract powder is ≥40%, and the total flavonoid content of the Japanese raisin tree extract powder is ≥30%.

3. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The mixing operation of the soft material in S3 adopts a vertical high-speed mixer and granulator with a mixing speed of 100-200 r / min and a cutting blade speed of 800-1200 r / min.

4. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The thickness of the wet particles in S4 is 1-3 cm.

5. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: In S5, granulation is carried out using a swing granulator, and the particle size of the granulated particles is adapted to the sieve opening of an 80-mesh screen.

6. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The packaging container in S7 is a food-grade sealed bag or bottle, and the packaging process is carried out in a sterile environment.

7. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The mixing operation in S2 is carried out using a powder mixing device. During the mixing process, the device maintains a uniform stirring speed. The mixing device is a three-dimensional motion mixer with a cylinder rotation speed of 15-25 r / min.

8. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The in vitro activation rate of alcohol dehydrogenase was determined by the Waller-Hoch method for the prepared kudzu root compressed candy.

9. The method for preparing kudzu root compressed candy with hangover-relieving effect according to claim 1, characterized in that: The raw material pretreatment in S1 uses a standard metal woven screen and a vibrating screen with a vibration frequency of 20-30Hz.

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