Fermented beverage for relieving discomfort after drinking as well as preparation method and application of fermented beverage

Abstract

The invention relates to the technical field of health-care food, and particularly discloses a fermented beverage for relieving discomfort after drinking and a preparation method and application thereof.The fermented beverage comprises pomegranate seed extract and medicated leaven prepared through fermentation of composite yeast seeds containing aspergillus oryzae and saccharomyces cerevisiae, the pomegranate seed extract is pomegranate polyphenol extract, and in the pomegranate polyphenol extract, aspergillus oryzae and saccharomyces cerevisiae are added into the fermented beverage; the total polyphenol content is not lower than 40%, the resveratrol content is not lower than 1.5%, the fermented beverage further comprises malt, a malt extract, hovenia dulcis thunb, edible yeast, a radix puerariae extract and a radix puerariae flower extract, and the prepared fermented beverage is applied to food or health care products for accelerating ethanol metabolism in blood and relieving dizziness, nausea or weakness and discomfort after drinking. The product is stable in efficacy and suitable for preparing food or health care products with the hangover alleviating function.

Description

Technical Field

[0001] This invention relates to the field of health food technology, and in particular to fermented beverages for relieving discomfort after drinking alcohol, their preparation methods, and applications. Background Technology

[0002] After alcohol enters the body, approximately 90% is metabolized by the liver, where it is converted into acetaldehyde and acetic acid by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), and ultimately excreted. This metabolic process is relatively slow (approximately 10g / hour), and excessive drinking can easily lead to acetaldehyde accumulation, damaging liver cells and potentially causing alcoholic fatty liver, hepatitis, and even cirrhosis in the long term. Currently, hangover remedies are mainly divided into two categories: chemically synthesized drugs, which may have side effects; and natural plant-based formulas. Chemically synthesized hangover remedies primarily contain N-acetylcysteine ​​and B vitamins, which alleviate symptoms by promoting acetaldehyde metabolism or supplementing coenzymes. However, since they are mostly chemically synthesized, long-term use can create a metabolic burden. Plant-extracted liver-protecting products, such as those containing silymarin and tanshinone, focus on reducing oxidative damage to the liver, but they cannot systematically intervene in the absorption and initial breakdown of alcohol in the stomach and intestines, resulting in a limited speed of hangover relief.

[0003] In the field of herbal formulations, existing technologies often employ a combination of multiple medicinal herbs with hangover-relieving and liver-protecting effects. For example, Chinese invention patent CN106266809A discloses a "hangover-relieving traditional Chinese medicine" which is made by pulverizing and mixing raw materials such as kudzu root, Japanese raisin tree fruit, malt, Acanthopanax senticosus, Polygonatum sibiricum, Shenqu (medicated leaven), and Ophiopogon japonicus into tea bags, water pills, or honey pills. This technical solution represents the typical approach of traditional Chinese medicine compound hangover remedies, relying on the inherent medicinal properties of each raw material. For example, kudzu root and Japanese raisin tree fruit detoxify alcohol, while Shenqu aids digestion and eliminates food stagnation. These are simply combined and administered through decoction or direct infusion to exert a synergistic effect. However, such existing technical solutions have significant limitations: their effects rely entirely on the naturally occurring, unenhanced components of the raw materials, resulting in limited efficacy. In particular, the "Six Divine Fermentation Herbs" used in this product are ordinary Chinese herbal medicines, which are mostly prepared through natural fermentation. Their microbial communities and enzyme activities are unstable, and their function is limited to "strengthening the spleen and promoting digestion." They are not functionally designed or enhanced for alcohol metabolism. This compound focuses on overall conditioning and liver protection after drinking, but it lacks active intervention in the rapid absorption of alcohol in the gastrointestinal tract, especially the stomach, resulting in a slow onset of action and unsatisfactory relief of acute post-drinking discomfort. The product is in the form of tea bags and pills, which is inconvenient to take. Furthermore, the dissolution and bioavailability of the active ingredients are greatly affected by individual brewing or digestion processes, resulting in unstable effects.

[0004] Therefore, in order to solve such problems, we propose fermented beverages for alleviating post-drinking discomfort, their preparation methods, and applications. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a fermented beverage for relieving discomfort after drinking alcohol, its preparation method, and its application.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: Fermented beverages used to relieve discomfort after drinking include pomegranate seed extract and Liushenqu, which is prepared by fermentation using a compound koji containing Aspergillus oryzae and Saccharomyces cerevisiae. The pomegranate seed extract is a pomegranate polyphenol extract, in which the total polyphenol content is not less than 40%, and the resveratrol content is not less than 1.5%.

[0007] Preferred ingredients also include malt, malt extract, Japanese raisin tree fruit, edible yeast, kudzu root extract, and kudzu flower extract.

[0008] Preferably, by weight, the ingredients are 3-10 parts of Liushenqu, 3-10 parts of malt, 3-10 parts of malt extract, 3-10 parts of Hovenia dulcis, 3-10 parts of edible yeast, 3-10 parts of kudzu root extract, 3-10 parts of kudzu flower extract, and 15-40 parts of pomegranate seed extract.

[0009] Preferably, the Six Divine Soup is prepared through the following steps: a. Take 100 parts by weight of flour, 4-6 parts by weight of bitter almonds, 4-6 parts by weight of red beans, 6-8 parts by weight of artemisia annua, 6-8 parts by weight of cocklebur, and 6-8 parts by weight of smartweed, mix and grind them together; b. Add 30-40 parts by weight of water to the mixture in step a, and inoculate with a compound starter containing Aspergillus oryzae and brewer's yeast. The total amount of compound starter inoculated is 0.5%-2% of the total mass of the mixture in step a. Ferment for 40-50 hours at 30-35℃ and 70-80% relative humidity. The mass ratio of Aspergillus oryzae to brewer's yeast is 1:1. c. Dry the fermented material from step b at 40-50℃ until the moisture content is below 10%, then crush and sieve to obtain Liushenqu.

[0010] Preferably, the malt extract contains no less than 60% maltose, the kudzu root extract contains no less than 40% puerarin, and the kudzu flower extract contains no less than 20% total flavonoids.

[0011] The above-mentioned method for preparing fermented beverages to alleviate post-drinking discomfort includes the following steps: Step 1: Prepare and weigh out the following ingredients: Shenqu (a traditional Chinese medicine), malt, malt extract, Hovenia dulcis fruit, edible yeast, kudzu root extract, kudzu flower extract, and pomegranate seed extract. Step 2: Mix the material obtained in Step 1 with water, and use the edible yeast for closed fermentation to obtain a fermentation mixture; Step 3: Sterilize the fermentation mixture, and then stir and homogenize it to obtain a homogeneous liquid; Step 4: Subsequently, perform filling to obtain the fermented beverage.

[0012] Preferably, in Step 2, the conditions for the closed fermentation are: ferment at 32 °C for 5 hours.

[0013] Preferably, in Step 3, the rotation speed for the homogenization treatment is 4000 - 6000 rpm, and the time is 5 - 10 minutes.

[0014] Preferably, in Step 4, the sterilization treatment is ultra-high temperature instantaneous sterilization, and the conditions are to maintain at 121 - 135 °C for 3 - 8 seconds.

[0015] Use of the above fermented beverage for relieving discomfort after drinking in foods or health products for accelerating the metabolism of ethanol in the blood, relieving dizziness, nausea or fatigue discomfort after drinking.

[0016] Compared with the prior art, the beneficial effects of the present invention are: The present invention obtains Liushen Qu by compound fermentation of Aspergillus oryzae and Saccharomyces cerevisiae at a mass ratio of 1:1, and formulates it with pomegranate seed extract to obtain the required beverage. Through experiments, it can significantly reduce the blood ethanol concentration, enhance the activity of liver ADH, and quickly relieve discomfort after drinking. Compared with traditional compound prescriptions, the present invention shows significant advantages in key indicators such as the anti-alcoholism speed and the sobering-up time. At the same time, through the terminal sterilization process, the core efficacy is locked in stable active ingredients, the product does not rely on live bacteria, the quality is controllable, and it is more suitable for industrial production. Detailed implementation manners

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0018] Explanation of raw material sources: Aspergillus oryzae and Saccharomyces cerevisiae are Aspergillus oryzae CICC2339 and Saccharomyces cerevisiae CICC31077 respectively, which can be directly purchased from the "China Center for Industrial Culture Collection of Microorganisms". Edible yeast: The edible yeast in the formula can be the high-activity dry brewing yeast produced by Angel Yeast Co., Ltd.

[0019] Plant raw materials: Malt, Pueraria lobata, flower of Pueraria lobata, and Hovenia dulcis can be purchased from regular suppliers that meet the standards of the "Chinese Pharmacopoeia", such as Bozhou Zhongxin Chinese Herbal Pieces Factory. Pomegranate polyphenol extract (total polyphenols ≥ 40%, resveratrol ≥ 1.5%) can be purchased from Xi'an Tianyi Biotechnology Co., Ltd. The extract of Hovenia dulcis is a commercially available conventional water extract or alcohol extract, which can be purchased from suppliers such as Shaanxi Jiahe Plant Chemical Co., Ltd.

[0020] Plant extracts: Malt extract (maltose ≥60%) and kudzu flower extract (total flavonoids ≥20%) are available from Anhui Zhihetang Pharmaceutical Co., Ltd.

[0021] Pueraria lobata extract (puerarin ≥ 40%) is available from Anhui Jiufang Pharmaceutical Co., Ltd.

[0022] Experiments have shown that targeted fermentation of traditional Liushenqu (a type of traditional Chinese liquor) using specific Aspergillus oryzae and Saccharomyces cerevisiae can enrich enzyme systems and active substances related to ethanol metabolism. At the same time, pomegranate seed extract with total polyphenol and resveratrol content meeting specific standards can not only exert antioxidant effects but also synergize with functionalized Liushenqu. On the one hand, it may interfere with the initial absorption of ethanol in the gastrointestinal tract, and on the other hand, it can jointly enhance the liver's ability to metabolize ethanol, thereby achieving the goal of rapidly relieving acute post-drinking discomfort from multiple aspects.

[0023] Example 1 Core component beverage preparation Preparation of Liushenqu (Six-Ingredient Distillation Starter): Take 100kg of flour, 5kg of bitter almonds, and 5kg of red beans, grind them through a 60-mesh sieve, add fresh artemisia annua, fresh cocklebur, and fresh knotweed, and extract the juice. If using dried ingredients, reduce the juice by half, using 7kg of each. If using dried ingredients, use 3.5kg of each of artemisia annua, cocklebur, and knotweed. Mix with a mixing agent made of 35kg of purified water, press into blocks. Inoculate with a starter culture made of Aspergillus oryzae and brewer's yeast in a 1:1 mass ratio. The total amount of the compound starter culture is 1% of the total mass of the flour, bitter almonds, red beans, artemisia annua, cocklebur, and knotweed. Ferment at 32℃ and 75% humidity for 48 hours, or until the protease activity in the material no longer increases significantly. Dry at 45℃ until the moisture content is <8%, grind through an 80-mesh sieve, and obtain Liushenqu powder.

[0024] Beverage preparation: Weigh the following ingredients: 3.0 kg of Liushenqu powder, 15.0 kg of pomegranate seed extract, 3.0 kg of malt extract, and 3.0 kg of edible yeast.

[0025] Add 800L of purified water to the preparation tank at 30℃, and add the solid ingredients (excluding yeast) while stirring until dissolved.

[0026] Add the yeast solution that has been pre-activated with warm water, and add water to bring the total volume to 1000L.

[0027] Fermentation was carried out for 5 hours under sealed conditions at 32°C.

[0028] The fermentation broth was sterilized by ultra-high temperature instantaneous sterilization at 135℃ for 5 seconds. After cooling, it was homogenized at 4000 rpm for 5 minutes.

[0029] The product is aseptically filled into 100mL PET bottles to obtain a sterilized, ready-to-drink fermented beverage.

[0030] Example 2 This embodiment adds kudzu root and kudzu flower as raw materials, based on embodiment 1.

[0031] The preparation method is basically the same as in Example 1, except for the raw material preparation steps: Weigh out 3.0 kg of Liu Shen Qu powder, 3.0 kg of malt, 3.0 kg of Hovenia dulcis fruit, 3.0 kg of kudzu root, and 3.0 kg of kudzu flower. Mix the above five materials, add 10 times the total mass of water (150 L), and decoct at 90℃ for 1.5 hours. Filter to obtain the extract. Repeat the extraction on the residue. Combine the two extracts and concentrate to an appropriate volume.

[0032] During preparation, the above concentrated extract was added together with 15.0 kg of pomegranate seed extract, 3.0 kg of malt extract and 3.0 kg of edible yeast into a preparation tank. The subsequent fermentation, sterilization, homogenization and filling steps were exactly the same as in Example 1.

[0033] Example 3 This embodiment provides a formulation that uses only standardized extracts to ensure batch-to-batch stability.

[0034] Accurately weigh the following raw materials: 5.0 kg of Liushenqu powder (prepared as in Example 1), 25.0 kg of pomegranate seed extract, 5.0 kg of malt extract, 5.0 kg of kudzu root extract (puerarin ≥ 40%), 3.0 kg of kudzu flower extract (total flavonoids ≥ 20%), 5.0 kg of Hovenia dulcis extract, and 3.0 kg of edible yeast.

[0035] The preparation and processing technology is the same as in Example 1. After dissolving all solid raw materials in water, activated yeast is added, fermented at 32°C for 5 hours, and then UHT sterilized, homogenized and filled to obtain sterilized ready-to-drink fermented beverage.

[0036] It is understood that, within the mass fraction range of each component defined in claim 3 above, the proportions can be adjusted and prepared according to the preparation method described in this invention. For example, 5 parts of Shenqu (a type of Chinese herbal medicine), 30 parts of pomegranate seed extract, and 6 parts of each of the remaining components can be used; or 8 parts of Shenqu, 20 parts of pomegranate seed extract, and 4 parts of each of the remaining components can be used to prepare a fermented beverage with the expected hangover relief effect. Its effect can be verified through the following experimental examples.

[0037] Comparative Example 1 Comparison of the six divine songs The preparation process is the same as in Example 1, except that the Liushenqu is replaced with an equal amount of commercially available ordinary Liushenqu, i.e., naturally fermented product.

[0038] Comparative Example 2 This comparative example is based on the formula and preparation method of Example 1 of Chinese Invention Patent CN106266809A cited in the background art, used to prepare a control standard: 12 parts of kudzu root, 7 parts of Japanese raisin tree fruit, 12 parts of malt, 18 parts of Acanthopanax senticosus, 12 parts of Polygonatum sibiricum, 8 parts of Shenqu (medicated leaven), and 12 parts of Ophiopogon japonicus were weighed. All raw materials were washed, dried, pulverized, and passed through a 120-mesh sieve, and mixed evenly. Before use, a suspension was prepared by steeping in hot water for testing.

[0039] Comparative Example 3 Comparative Example 3: The preparation process was basically the same as that of Example 1, but without the addition of pomegranate seed extract.

[0040] Effect verification experiment 1.

[0041] Healthy Kunming mice were randomly divided into 7 groups: blank control group, model control group, Example 1-3 groups, and Comparative Example 1-2 groups, with 10 mice in each group. An acute alcohol poisoning model was established by a single gavage administration of 56% baijiu (Chinese liquor).

[0042] Thirty minutes before oral administration of alcohol, mice in each experimental group were administered the corresponding test beverage or suspension via gavage. 120 minutes after drinking, blood samples were collected from the mice to measure blood ethanol concentration; the mice were sacrificed and liver tissue was collected to measure alcohol dehydrogenase (ADH) activity; the time from intoxication (loss of righting reflex) to recovery (restoration of righting reflex) was recorded.

[0043] The results are shown in Table 1: Table 1 Analysis of Experimental Conclusions Examples 1, 2, and 3 showed significantly better performance than the model control group in all indicators, confirming the effectiveness of the beverage of the present invention.

[0044] The only difference between Example 1 and Comparative Example 1 lies in the preparation process of Liushenqu. The Liushenqu in Example 1 is significantly superior to the ordinary Liushenqu in Comparative Example 1, demonstrating that the specific fermentation process using Aspergillus oryzae and brewer's yeast in a 1:1 ratio is key to enhancing the hangover relief effect and cannot be replaced by ordinary raw materials.

[0045] Compared with Comparative Example 2, which used a traditional compound formula, its efficacy indicators were far inferior to those of the embodiments of this invention. This proves that the core combination of Liushenqu (a traditional Chinese medicine formula) and pomegranate seed extract, along with the fermented beverage form of this invention, significantly surpasses traditional Chinese medicine compound formulas in terms of hangover relief speed and efficacy.

[0046] The comparison between Example 1 and Comparative Example 3 showed that, without pomegranate seed extract, the product's effect of reducing blood ethanol concentration and shortening sobering time was significantly weakened, and its effect of enhancing liver ADH activity was also significantly inhibited.

[0047] Effect Verification Experiment 2 To directly verify the effect of the product of this invention in relieving discomfort after drinking alcohol and promoting ethanol metabolism, we conducted a randomized, double-blind, placebo-controlled clinical study.

[0048] All participants in this study fully understood the trial content and signed written informed consent forms. A total of 90 healthy adult male volunteers, aged 25-45 years, were recruited. All participants had regular social drinking habits, averaging 1-3 times per week, and had no history of serious liver or stomach diseases or alcohol allergies. The volunteers were randomly assigned to three groups: the experimental group (T group), the positive control group (C group), and the placebo group (P group), with 30 participants in each group.

[0049] Test sample: Experimental group (T group): Consumed the fermented beverage prepared in Example 1 of this invention.

[0050] Positive control group (Group C): Patients received a traditional Chinese medicine compound for relieving hangovers, prepared according to the formula and method of Example 1 of Chinese Invention Patent CN106266809A. Specifically, the formula consisted of kudzu root, Japanese raisin tree fruit, malt, Acanthopanax senticosus, Polygonatum sibiricum, Shenqu (medicated leaven), and Ophiopogon japonicus, mixed and pulverized in a ratio of 12:7:12:18:12:8:12, and then dissolved in hot water to form a suspension before use.

[0051] Placebo group (P group): Received a flavored sugar water that looked and tasted similar to the experimental group but did not contain the core active ingredients such as Liushenqu and pomegranate seed extract.

[0052] Experimental Methods: The experiment was conducted in a designated clinical observation room. All subjects abstained from alcohol for 48 hours prior to the experiment. On an empty stomach, subjects first consumed a designated sample (250 mL). Thirty minutes later, they consumed a designated brand and batch of 40% vol spirits, at a standard concentration of 0.8 g ethanol per kilogram of body weight. Venous blood samples were collected from subjects by a professional nurse before drinking (0 hours) and at 60, 120, and 180 minutes after drinking. Blood ethanol concentration was measured using headspace gas chromatography. Simultaneously, within 180 minutes after drinking, a standardized questionnaire was used hourly to assess subjects' three core symptoms—dizziness, nausea, and fatigue—on a 0-10 scale using the Visual Analogue Scale (VAS). The total score is 30 points, with higher scores indicating stronger discomfort.

[0053] Experimental results: (1) Changes in blood ethanol concentration Table 2 shows the mean blood ethanol concentrations at different time points after drinking in the three groups of subjects. The results showed that the blood ethanol concentrations in the experimental group (Group T) at 60, 120, and 180 minutes after drinking were significantly lower than those in the positive control group (Group C) and the placebo group (Group P) at the same time points.

[0054] Table 2 (2) Subjective symptom score The cumulative subjective symptom VAS score within 180 minutes after alcohol consumption was 15 in the experimental group (T group), 22 in the positive control group (C group), and 25 in the placebo group (P group). Subjects in the experimental group reported that dizziness and nausea subsided faster than those in the other two groups.

[0055] Experimental conclusion: Objective data from this clinical trial demonstrate that, compared to traditional compound preparations and placebos based on existing technologies, drinking the fermented beverage of this invention more effectively promotes the metabolic clearance of ethanol in the human body, as evidenced by significantly lower blood ethanol concentrations at all time points. Simultaneously, subjective evaluation results are consistent with this, confirming that the product of this invention can more quickly and effectively alleviate discomfort caused by alcohol consumption. This human trial data directly and powerfully proves that the technical solution described in this invention possesses outstanding substantive features and significant progress; its hangover-relieving effect is not a theoretical speculation or merely existing in animal models, but has been clearly verified in humans.

[0056] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A fermented beverage for relieving discomfort after drinking alcohol, characterized in that, Including pomegranate seed extract and Liushenqu prepared by fermentation using a compound starter containing Aspergillus oryzae and Saccharomyces cerevisiae; The pomegranate seed extract is a pomegranate polyphenol extract, in which the total polyphenol content is not less than 40%, and the resveratrol content is not less than 1.5%.

2. The fermented beverage for relieving discomfort after drinking alcohol according to claim 1, characterized in that, It also includes malt, malt extract, Japanese raisin tree fruit, edible yeast, kudzu root extract, and kudzu flower extract.

3. The fermented beverage for relieving discomfort after drinking alcohol according to claim 2, characterized in that, By weight, the ingredients are: 3-10 parts of Liushenqu, 3-10 parts of malt, 3-10 parts of malt extract, 3-10 parts of Hovenia dulcis, 3-10 parts of edible yeast, 3-10 parts of kudzu root extract, 3-10 parts of kudzu flower extract, and 15-40 parts of pomegranate seed extract.

4. The fermented beverage for relieving discomfort after drinking alcohol according to claim 1, characterized in that, The Six Divine Soup is prepared through the following steps: a. Take 100 parts by weight of flour, 4-6 parts by weight of bitter almonds, 4-6 parts by weight of red beans, 6-8 parts by weight of artemisia annua, 6-8 parts by weight of cocklebur, and 6-8 parts by weight of smartweed, mix and grind them together; b. Add 30-40 parts by weight of water to the mixture in step a, and inoculate with a compound starter containing Aspergillus oryzae and brewer's yeast. The total amount of compound starter inoculated is 0.5%-2% of the total mass of the mixture in step a. Ferment for 40-50 hours at 30-35℃ and 70-80% relative humidity. The mass ratio of Aspergillus oryzae to brewer's yeast is 1:

1. c. Dry the fermented material from step b at 40-50℃ until the moisture content is below 10%, then crush and sieve to obtain Liushenqu.

5. The fermented beverage for relieving discomfort after drinking alcohol according to claim 1, characterized in that, The malt extract contains no less than 60% maltose, the kudzu root extract contains no less than 40% puerarin, and the kudzu flower extract contains no less than 20% total flavonoids.

6. The method for preparing the fermented beverage for relieving post-drinking discomfort according to any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Prepare and weigh out the following ingredients: Shenqu (a traditional Chinese medicine), malt, malt extract, Hovenia dulcis fruit, edible yeast, kudzu root extract, kudzu flower extract, and pomegranate seed extract. Step 2: Mix the material obtained in Step 1 with water, and use the edible yeast for closed fermentation to obtain a fermentation mixture; Step 3: Sterilize the fermentation mixture, then stir and homogenize it to obtain a homogeneous liquid; Step 4: Then, fill the bottles to obtain the fermented beverage.

7. The method for preparing a fermented beverage for relieving post-drinking discomfort according to claim 6, characterized in that, In step 2, the conditions for the closed fermentation are: fermentation at 32°C for 5 hours.

8. The method for preparing a fermented beverage for relieving post-drinking discomfort according to claim 6, characterized in that, In step 3, the homogenization process is carried out at a speed of 4000-6000 rpm for 5-10 minutes.

9. The method for preparing a fermented beverage for relieving post-drinking discomfort according to claim 6, characterized in that, The sterilization process in step 4 is ultra-high temperature instantaneous sterilization, which is carried out at 121-135℃ for 3-8 seconds.

10. The use of the fermented beverage for relieving discomfort after drinking as described in any one of claims 1-5 in food or health products for accelerating the metabolism of ethanol in the blood and relieving dizziness, nausea or fatigue after drinking.

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