A hangover-preventing and liver-protecting composite fermented beverage containing white horse bean extract and a preparation method thereof

Abstract

The present application belongs to the field of functional fermented drinks, and provides a hangover-alleviating and liver-protecting composite fermented drink containing white lentil extract and a preparation method thereof. The present application forms a grafted core through "covalent grafting of white lentil amino components and D-anhydrous glucose Maillard", constructs a core-shell nanocomposite with tea polyphenols, and realizes high-stable nanodispersion of D50 80-200 nm and PDI≤0.25, high-load interface combination of tea polyphenols 10%-50%, and low-melting easy processing of 20-300 mPa·s and long-term anti-settling and anti-flocculation at pH 3.2-4.6, thereby solving the contradictions of low-melting and high-solid-content stability in an acidic plant-based fermentation system, high-polyphenol loading causing turbidity and astringency, and activity deterioration caused by heat treatment.

Description

Technical Field

[0001] This invention relates to the field of functional fermented beverages, specifically to a compound fermented beverage containing white hyacinth bean extract for relieving hangovers and protecting the liver, and its preparation method. Background Technology

[0002] With increasing health awareness and the popularization of drinking culture, plant-based fermented beverages with hangover-relieving and liver-protecting functions have gradually become a research hotspot in the functional beverage field. White hyacinth bean, as a plant used in both medicine and food, is rich in bioactive components such as protein, polysaccharides, and saponins. In traditional medicine, it has the effects of strengthening the spleen and removing dampness, and relieving hangovers and invigorating the spleen. Therefore, white hyacinth bean extract is widely used in the development of functional foods for hangover relief and liver protection. Tea polyphenols, as natural antioxidants, have physiological functions such as scavenging free radicals, protecting liver cells, and promoting alcohol metabolism. When used in combination with white hyacinth bean extract, they can significantly enhance the hangover-relieving and liver-protecting effects. However, plant-based fermented beverage systems face many technical challenges in product design and industrial production. First, white hyacinth bean extract and active components such as tea polyphenols are prone to precipitation, flocculation, and oxidative browning under acidic fermentation conditions, leading to product turbidity, layering, and color deterioration, seriously affecting shelf stability and consumer acceptance. Secondly, to achieve a balance between high active ingredient content and good taste, it is necessary to control the system viscosity while maintaining a high solids content, avoiding a heavy taste and processing difficulties. This places higher demands on dispersion stability and rheological properties. Furthermore, the organic acids produced during lactic acid bacteria fermentation lower the system pH to the acidic range of 3.2 to 4.6, further exacerbating the risk of aggregation and sedimentation of macromolecular components such as proteins and polysaccharides. Therefore, there is an urgent need to develop efficient stabilization technologies to meet the multiple requirements of long-term dispersion stability, low viscosity for easy processing, and high solids nutritional content in acidic fermented plant-based beverages.

[0003] Currently, existing technologies addressing the stability issues of plant-based fermented beverages primarily involve adding thickeners and emulsifiers, or employing physical methods such as homogenization and microfluidization for dispersion and refinement. For example, Chinese patent CN106465751A discloses a milk-containing beverage and its preparation method, which increases the system viscosity by adding hydrophilic colloids such as pectin and carrageenan to delay sedimentation. However, this method suffers from drawbacks such as a heavy taste due to high viscosity, processing difficulties, and a tendency for separation even after long-term storage. Another example is Chinese patent CN107223843A, which discloses a method based on sorbic acid-tea polyphenol composite nanoparticles coated with a nanocarrier, using emulsion polymerization, molecular self-assembly, template polymerization, or emulsification dispersion to improve the dispersion stability of tea polyphenols. However, this method suffers from limitations in tea polyphenol content due to the oil phase content of the emulsion, and the tendency for the emulsion to break down and become unstable under acidic fermentation conditions. Existing technologies have not yet effectively resolved the core contradiction in acidic fermented plant-based beverage systems: the difficulty in simultaneously achieving low viscosity for easy processing and long-term resistance to sedimentation, flocculation, and nano-dispersion stability under high solids content conditions. Furthermore, as hydrophobic polyphenolic compounds, tea polyphenols have limited solubility in aqueous systems and are prone to oxidation and polymerization. To achieve high loading and stabilization, core-shell or embedded structures are usually required. However, insufficient interfacial bonding strength can lead to leakage and oxidation of tea polyphenols, while excessively strong interfacial interactions can easily cause particle aggregation and turbidity. Therefore, the coupling contradiction between high tea polyphenol loading and the risk of turbidity caused by strong core-shell interfacial bonding and the increased astringency urgently needs to be overcome. At the same time, to meet shelf-life safety requirements, fermented beverages need to undergo heat treatment or aseptic processes. However, heat treatment accelerates the oxidation of tea polyphenols, the browning of Maillard products of grafted active components, and the instability of colloidal structures. Therefore, the natural conflict between the shelf-life safety requirements of heat treatment and aseptic processing and the quality deterioration of polyphenols and grafted active components under heat history still lacks an effective solution. Summary of the Invention

[0004] The purpose of this invention is to provide a compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection, and its preparation method. This invention addresses the problem in current acidic fermented plant-based beverage systems where it is difficult to simultaneously achieve long-term anti-sedimentation, anti-flocculation, and nano-dispersion stability under conditions of low viscosity and easy processing, and high solids content. It also alleviates the coupling contradiction between the risk of turbidity and the enhanced astringency caused by achieving high polyphenol loading and strong core-shell interface binding, and further balances the shelf safety requirements brought about by heat treatment aseptic treatment with the natural conflict between the quality deterioration of polyphenols and grafted active components under heat history, such as browning, oxidation, and colloidal structure instability.

[0005] This invention adopts a design concept of "covalent grafting-core-shell encapsulation-post-addition synergistic stabilization". It provides skeletal support and a hydrophilic stabilizing layer by derivatizing covalent grafting intermediates under acidic fermentation conditions, and achieves high loading, strong interfacial binding and nanoscale dispersion of tea polyphenols by derivatizing core-shell nanocomposite intermediates. The two intermediates are added as pre-prepared functional components after fermentation to avoid interference from lactic acid bacteria metabolism and pH fluctuations during fermentation on the complex structure. At the same time, through the synergistic effect of core-shell interfacial binding structure and covalent bond stabilization, multiple synergistic optimization effects are achieved in terms of nanoscale dispersion stability, low viscosity and easy processing, high active ingredient loading and heat treatment resistance.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection, comprising, by way of the final product: 70 to 98 parts by weight of water; 0.5 to 6.0 parts by weight of white hyacinth bean extract, wherein the white hyacinth bean extract is obtained from white hyacinth bean raw material, which is the dried mature seed of white hyacinth bean, a legume. 0.2 to 5.0 parts by weight of D-anhydrous glucose; Citric acid, 0.01 to 0.30 parts by weight; 0.01 to 0.30 parts by weight of trisodium citrate dihydrate; Pectin 0.005 to 0.20 parts by weight; Xanthan gum, 0.001 to 0.10 parts by weight; Tea polyphenols, 0.01 to 0.50 parts by weight; Lactic acid bacteria starter, which contains lactic acid bacteria, selected from one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, and Lactobacillus casei; The derivative covalent grafting intermediate is 0.02 to 1.00 parts by weight. The derivative covalent grafting intermediate is a grafting product formed by the Maillard reaction between the amino-containing component in the white hyacinth bean extract and D-anhydrous glucose to form a covalent bond. The derivative covalent grafting intermediate is a pre-prepared intermediate that is then added to the compound fermented beverage. The derivative core-shell nanocomposite intermediate comprises 0.01 to 0.50 parts by weight, wherein the derivative core-shell nanocomposite intermediate has a derivative covalently grafted intermediate as the core and tea polyphenols as the shell, forming an interfacial bonding structure between the core and the shell, and is added to the compound fermented beverage after being prepared in advance. The free tea polyphenols do not include the bound tea polyphenols in the derivative core-shell nanocomposite intermediate.

[0007] Furthermore, the derived covalent graft intermediate is prepared by the following steps: S21: Mix white hyacinth bean extract with water to obtain a first solution with a solid mass fraction of 5 to 15 wt%. S22: Add D-anhydrous glucose to the first solution so that the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 0.05:1 to 0.50:1; S23: Adjust the pH of the first solution to 7.0 to 9.0 by adding a sodium hydroxide aqueous solution with a mass fraction of 1 to 20 wt% dropwise under stirring. S24: React at 60 to 80°C, 0.1 MPa, and a stirring speed of 200 to 800 r / min for 1 to 6 hours to obtain the grafting reaction solution; S25: Cool the grafting reaction solution to 20 to 30°C, and adjust the pH to 5.0 to 7.0 by adding a 1 to 20 wt% aqueous solution of citric acid dropwise under stirring. S26: Perform small molecule removal treatment on the grafting reaction solution. The small molecule removal treatment is selected from one or more of dialysis and ultrafiltration to obtain the derived covalent grafting intermediate. S27: Dry the derived covalent graft intermediate to a moisture content of no more than 10 wt% to obtain a powder, or adjust it to a concentrated solution with a solid content of 10 to 30 wt%. Furthermore, the derived covalent graft intermediate satisfies at least one of the following: a. The apparent viscosity at 25°C is 20 to 300 mPa·s; b. The absorbance at 280 nm increased by 5% to 50% compared to the ungrafted white hyacinth bean extract.

[0008] Furthermore, the derived core-shell nanocomposite intermediate is prepared by the following steps: S31: Dissolve the derived covalent grafting intermediate in water to obtain a second solution with a solid mass fraction of 0.5 to 5 wt%; S32: Dissolve tea polyphenols in water to obtain a third solution, wherein the mass fraction of tea polyphenols in the third solution is 0.05 to 2 wt%. S33: Under the condition of stirring speed of 1000 to 6000 r / min, add the third solution to the second solution and mix for 5 to 30 min, wherein the tea polyphenols in the mixed system account for 10% to 50% of the total solids; S34: The mixture is subjected to high-pressure homogenization, with a homogenization pressure of 50 to 150 MPa and a homogenization pass of 1 to 5 times, to obtain a core-shell nano-dispersion. S35: Ultrafiltration or dialysis is used to remove free small molecules to obtain a derived core-shell nanocomposite intermediate; Furthermore, the derived core-shell nanocomposite intermediates satisfy at least two of the following conditions: a. Particle size D50 is 80 to 200 nm; b. PDI not higher than 0.25; c. The tea polyphenol loading rate is 10% to 50%.

[0009] Furthermore, the white hyacinth bean extract is prepared by the following steps: S41: Mix the white hyacinth bean raw material with water at a mass ratio of 1:10 to 1:30; S42: Extract at 80 to 95°C for 0.5 to 3 hours, followed by solid-liquid separation to obtain the extract; S43: Concentrate the extract to achieve a solids content of 5 to 30 wt% to obtain a concentrated extract of white hyacinth bean extract; S44: Spray-dry or freeze-dry the concentrated white hyacinth bean extract to obtain white hyacinth bean extract powder, wherein the moisture content of the white hyacinth bean extract powder is not higher than 10 wt%. The pressure throughout the entire process from step S41 to step S43 is 0.1 MPa.

[0010] Furthermore, the lactic acid bacteria starter is a lactic acid bacteria seed culture, which is prepared by the following steps: S51: Water, D-anhydrous glucose and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to white hyacinth bean extract solids is 0.2:1 to 2.0:1; S52: The seed culture medium is sterilized at a temperature of 105 to 121°C for 5 to 20 minutes to obtain sterile seed culture medium. S53: Inoculate lactic acid bacteria into a sterile seed culture medium at an inoculation rate of 0.1 to 5 vol%, and culture at 30 to 37°C for 6 to 20 hours to obtain a lactic acid bacteria seed culture. S54: The pH of the lactic acid bacteria seed culture is 3.2 to 4.6.

[0011] Furthermore, the compound fermented beverage is prepared by fermenting lactic acid bacteria at 30 to 37°C for 6 to 24 hours, with the fermentation endpoint determined by a pH of 3.2 to 4.6; the compound fermented beverage has a pH of 3.2 to 4.6, a total solids mass fraction of 3 to 12 wt%, and an ethanol mass fraction of no more than 0.5 wt%; in addition, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 80 to 200 nm and the PDI is no more than 0.25.

[0012] As a concept of this invention, the invention employs a bilayer synergistic stabilization design of derived covalent graft intermediates and derived core-shell nanocomposite intermediates, mainly used to enhance the nanodispersion stability, low viscosity and easy processing of acidic fermented plant-based beverages, as well as their high active ingredient loading capacity. The derived covalent grafting intermediates are obtained by reacting amino-containing components (mainly proteins, amino acids, and small peptides) from white hyacinth bean extract with D-anhydrous glucose under alkaline conditions of 60 to 80 °C and pH 7.0 to 9.0 via a Maillard reaction to form a covalently bonded graft product. This graft product significantly enhances the strength of intermolecular forces through covalent bonding, maintaining a stable molecular conformation without precipitation or aggregation under acidic fermentation conditions (pH 3.2 to 4.6), thus providing skeletal support and long-term anti-settling ability for the system. On the other hand, the glycosyl segments introduced by the grafting reaction significantly enhance the hydrophilicity of the molecules, resulting in an apparent viscosity of only 20 to 300 mPa·s at 25 °C. This avoids the heavy taste and processing difficulties caused by high viscosity, achieving a synergistic optimization of low viscosity for easy processing and long-term dispersion stability. The derived core-shell nanocomposite intermediate uses a derived covalently grafted intermediate as the core and tea polyphenols as the shell. Through high-pressure homogenization (50 to 150 MPa), strong bonding at the core-shell interface and nanoscale dispersion (particle size D50 of 80 to 200 nm, PDI not exceeding 0.25) are achieved. This core-shell structure utilizes the hydrophilic framework of the grafted intermediate to provide a stable nanocarrier for tea polyphenols, achieving a tea polyphenol loading rate of 10% to 50%, significantly higher than traditional surface adsorption methods. Simultaneously, the core-shell interface bonding structure blocks the oxidative damage of tea polyphenols caused by oxygen and light. Furthermore, the core-shell nanostructure maintains high dispersion stability under acidic fermentation conditions, avoiding turbidity and precipitation caused by hydrophobic aggregation of tea polyphenols. This achieves synergistic optimization of high tea polyphenol loading, strong interfacial bonding, and nanoscale dispersion stability. Furthermore, the derivative covalent grafting intermediate and the derivative core-shell nanocomposite intermediate are added as pre-prepared functional components after lactic acid bacteria fermentation. This avoids interference from lactic acid bacteria metabolites, pH fluctuations, and temperature changes during fermentation on the complex structure. At the same time, the post-addition method allows the intermediate to form a stable structure before heat treatment. Through the dual protection of covalent bond stabilization and core-shell interface bonding, the system's tolerance to polyphenol oxidation, browning of grafted products, and colloidal structure instability during heat treatment is significantly improved, achieving a synergistic improvement in shelf safety and the stability of active ingredients.

[0013] This invention also discloses a method for preparing a compound fermented beverage containing white hyacinth bean extract for relieving hangovers and protecting the liver, comprising the following steps: S1: Provides white hyacinth bean extract; S2: Provides intermediates for derivative covalent grafting; S3: Provides intermediates for the derivation of core-shell nanocomposite materials; S4: Mix water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum and tea polyphenols to obtain the fermentation base; S5: Add lactic acid bacteria seed liquid to the fermentation base and ferment, then cool the fermentation liquid to below 10°C or heat treat it to terminate the fermentation. S6: Add the derived covalent grafting intermediate provided in step S2 and the derived core-shell nanocomposite intermediate provided in step S3 to the fermentation liquid after the fermentation was terminated in step S5 and mix them evenly to obtain a composite fermented beverage. The intermediates provided in steps S2 and S3 are pre-prepared intermediates.

[0014] Furthermore, in step S4, pectin and xanthan gum are first added to water and dispersed evenly, and then white hyacinth bean extract and D-anhydrous glucose are added; and the mass ratio of citric acid to trisodium citrate dihydrate is 0.5:1 to 2:1.

[0015] Further, after mixing in step S6, homogenization is performed at a pressure of 20 to 80 MPa for 1 to 3 passes; and after homogenization, filtration is performed with a pore size of 0.22 to 5 µm; after step S6, aseptic filling is performed, and the product is stored at a temperature of 2 to 10°C, or at room temperature and is a non-viable bacterial product.

[0016] Furthermore, in step S5, the heat treatment temperature for terminating fermentation is 65 to 85°C, and the heat treatment time is 5 to 30 minutes; and, by using only lactic acid bacteria for fermentation without adding yeast, the mass fraction of ethanol in the final product is not higher than 0.5 wt%.

[0017] Furthermore, the amount of lactic acid bacteria seed liquid added in step S5 is 0.1 to 5 vol of the fermentation substrate volume.

[0018] Furthermore, the initial viable count of the lactic acid bacteria seed solution is 1×10⁷ to 1×10⁹ CFU / mL.

[0019] Furthermore, the sodium hydroxide aqueous solution in step S23 has a mass fraction of 1 to 20 wt% and is added dropwise to the target pH under stirring conditions.

[0020] Furthermore, the citric acid mentioned in step S25 is an aqueous solution of citric acid with a mass fraction of 1 to 20 wt%, and is added dropwise to the target pH under stirring conditions.

[0021] Furthermore, in step S26, when dialysis is used for small molecule removal, the molecular weight cutoff of the dialysis membrane is 500 to 3500 Da, the dialysis fluid is deionized water, the dialysis temperature is 20 to 30°C, the dialysis time is 6 to 48 hours, and the fluid is changed 2 to 6 times.

[0022] Furthermore, when ultrafiltration is used in step S26 or step S35, the molecular weight cutoff of the ultrafiltration membrane is 3000 to 30000 Da, tangential flow ultrafiltration is used, the temperature is 20 to 30°C, the concentration factor is 2 to 10 times, and 2 to 6 times volume washing is performed.

[0023] Furthermore, when spray drying is used in step S44, the inlet air temperature is 160 to 200°C and the outlet air temperature is 70 to 90°C.

[0024] Furthermore, in step S44, when freeze drying is used, the pre-freezing temperature is -20 to -80°C, the pre-freezing time is 2 to 12 hours, and the drying vacuum degree is 10 to 100 Pa.

[0025] Furthermore, the apparent viscosity of the derived covalent graft intermediate was measured at 25°C using a rotational rheometer with a shear rate of 100 s⁻¹. The sample was an aqueous solution with a solid content of 10 wt%.

[0026] Furthermore, the absorbance at 280 nm was measured using a quartz cuvette with an optical path of 1 cm, the sample solid content was 0.10 wt%, and deionized water was used as a blank.

[0027] Furthermore, the particle size D50 and PDI were determined at 25°C using dynamic light scattering. The sample was diluted with deionized water to a solid content of 0.05 wt%, and the particle size D50 and PDI were calculated based on the intensity distribution.

[0028] Furthermore, the tea polyphenol loading rate is calculated as follows: the tea polyphenol loading rate is equal to the mass of bound tea polyphenols in the intermediate divided by the total dry weight of the intermediate, and then multiplied by 100%. The bound tea polyphenols are measured after removing free tea polyphenols by ultrafiltration or dialysis.

[0029] Furthermore, the effective content of the tea polyphenols is calculated as catechins, and the catechin content of the tea polyphenol raw materials is given.

[0030] Furthermore, the ambient temperature for storage is 20 to 25°C, and the non-live bacteria product is a product with a live lactic acid bacteria count of less than 10 CFU / mL after heat treatment.

[0031] As another aspect of this invention, the "pre-preparation of intermediates - addition after fermentation - homogenization and mixing" process design is primarily used to enhance the process controllability, product stability, and retention rate of active ingredients in compound fermented beverages. Firstly, the derived covalently grafted intermediates and derived core-shell nanocomposite intermediates, as pre-prepared independently functionalized components, have their structural parameters (such as grafting degree, apparent viscosity, particle size D50, PDI, tea polyphenol loading rate, etc.) precisely controlled during the preparation process and confirmed to be qualified through quality testing before use. This avoids the uncontrollable factors associated with simultaneously constructing intermediate structures in a complex fermentation system, significantly improving the batch stability and reproducibility of the product quality. Secondly, the process design of adding intermediates after fermentation protects the intermediate structure from continuous interference by lactic acid bacteria metabolites (such as organic acids like lactic acid and acetic acid), dynamic pH changes (from the initial pH of 6-7 to the final pH of 3.2-4.6), and temperature fluctuations (cultivation temperature of 30 to 37℃) during fermentation. This avoids adverse effects such as organic acid catalytic hydrolysis of grafted products, pH fluctuations leading to core-shell structure instability, and temperature fluctuations accelerating the oxidation of tea polyphenols during fermentation. Thus, it ensures the covalent bond stability of the derived covalently grafted intermediates, the core-shell interface bonding strength of the derived core-shell nanocomposite intermediates, and the antioxidant activity of tea polyphenols. Furthermore, homogenization (20 to 80 MPa, 1 to 3 times) after adding and mixing the intermediates further promotes the uniform dispersion and nanoscale stabilization of the intermediates in the fermentation broth, ensuring that the particle size D50 of the derived core-shell nanocomposite intermediates in the compound fermented beverage remains at 80 to 200 nm and the PDI is not higher than 0.25. At the same time, large particles and microbial impurities are removed by filtration (0.22 to 5 µm), and commercial sterility requirements are achieved by combining heat treatment (65 to 85 °C, 5 to 30 min) or refrigeration (2 to 10 °C). While ensuring shelf-life safety, the dual protection mechanism of covalent bonds and core-shell interface binding minimizes the adverse effects of heat treatment on tea polyphenol oxidation, browning of grafted products, and colloidal structure instability, thus achieving a synergistic improvement in process controllability, product stability, and retention rate of active ingredients.

[0032] The synergistic mechanism and effect analysis of the derived covalently grafted intermediate and the derived core-shell nanocomposite intermediate in this compound fermented beverage are as follows: The derived covalently grafted intermediate, as the core carrier of the core-shell structure and the skeletal support component of the system, mainly functions to provide enhanced intermolecular forces through the covalent bonds formed by the Maillard reaction, maintaining a stable conformation without precipitation or aggregation under acidic fermentation conditions (pH 3.2 to 4.6). Simultaneously, the grafted glycosyl segments significantly enhance hydrophilicity, controlling the apparent viscosity of the system within a low viscosity range of 20 to 300 mPa·s, achieving synergistic optimization of long-term anti-settling ability and low viscosity for easy processing. The derived core-shell nanocomposite intermediate, as the nanocarrier of tea polyphenols and an interface stabilizing component, mainly functions to construct a core-shell interface structure with the grafted intermediate as the core and tea polyphenols as the shell, achieving a particle size D50 through high-pressure homogenization. The dispersion at the nanoscale (80-200 nm, PDI no higher than 0.25) and the tea polyphenol loading rate (10%-50%) significantly improve the tea polyphenol loading, dispersion stability, and antioxidant activity retention. From a synergistic effect perspective, the derived covalent grafting intermediate provides a hydrophilic framework and nanocarrier for the derived core-shell nanocomposite intermediate, enabling tea polyphenols to be fixed to the grafting intermediate surface through core-shell interface bonding rather than simple physical adsorption, significantly enhancing the core-shell interface bonding strength and anti-leakage ability. Conversely, the derived core-shell nanocomposite intermediate, through nanoscale dispersion and core-shell interface bonding structure, further improves the dispersion stability and functionalization efficiency of the grafting intermediate, avoiding the aggregation risk caused by the increased molecular weight of a single grafting intermediate. Simultaneously, the tea polyphenol shell provides an antioxidant protective layer for the core grafting intermediate, delaying its oxidation and browning during heat treatment and storage. This achieves multiple synergistic effects, including nanoscale dispersion stability, high tea polyphenol loading and strong interfacial bonding, low viscosity and easy processing, and heat treatment tolerance.

[0033] Beneficial technical effects 1. Significantly improves nano-dispersion stability and long-term anti-sedimentation and anti-flocculation ability: Through a two-layer synergistic stabilization design of covalent support of derived covalent graft intermediates and nanoscale dispersion (particle size D50 of 80 to 200 nm, PDI not higher than 0.25) of derived core-shell nanocomposite intermediates, long-term (≥6 months shelf life) anti-sedimentation, anti-flocculation and nano-dispersion stability are achieved under acidic fermentation conditions (pH 3.2 to 4.6) and high solids content (3 to 12 wt%). This avoids the turbidity, stratification and sedimentation problems caused by protein precipitation, polysaccharide flocculation and tea polyphenol aggregation in traditional plant-based fermented beverages, and significantly improves product shelf-life stability and consumer acceptance.

[0034] 2. Synergistic optimization of high tea polyphenol loading and strong core-shell interface bonding: By designing a core-shell interface bonding structure with a derived covalently grafted intermediate as the core and tea polyphenols as the shell, the tea polyphenol loading rate can reach 10% to 50%, which is significantly higher than that of traditional surface adsorption or simple dispersion methods (usually less than 10%). At the same time, the core-shell interface bonding structure forms a strong interface interaction between the hydrophilic stabilizing layer of the covalently grafted skeleton and the hydrophobic coating layer of tea polyphenols. While ensuring high loading, it avoids the problems of turbidity and increased astringency caused by tea polyphenol leakage, oxidation and aggregation. This achieves multiple synergistic optimizations of high tea polyphenol loading, strong interface bonding, nano-dispersion stability and preservation of antioxidant activity.

[0035] 3. Balancing the dual requirements of low viscosity and easy processing with high solids content and nutritional value: By significantly enhancing the hydrophilicity of molecules through the glycosyl grafting segments of the derived covalent grafting intermediate, the apparent viscosity of the compound fermented beverage is still controlled within the low viscosity range of 20 to 300 mPa·s even under high solids content conditions of 3 to 12 wt% total solids. This avoids the high viscosity, heavy taste and processing difficulties caused by traditional thickener stabilization methods, and achieves a synergistic balance between low viscosity and easy processing, good flowability, refreshing taste and high content of active ingredients, significantly improving the product's consumer acceptance and industrial production adaptability.

[0036] 4. Enhanced heat treatment tolerance and thermal stability of active ingredients: By adding pre-prepared functionalized components, such as derived covalent grafting intermediates and derived core-shell nanocomposite intermediates, after fermentation, the interference of pH fluctuations and temperature changes on the complex structure during fermentation is avoided. At the same time, the dual protection mechanism of covalent bond stabilization and core-shell interface bonding reduces the oxidation rate of tea polyphenols by more than 30% during heat treatment (65 to 85℃, 5 to 30 min), significantly reduces the browning degree of grafted products, and maintains the stability of colloidal structure (particle size D50 change <10%, PDI increase <0.05). This achieves a synergistic improvement in shelf-life safety requirements (commercial sterility) and the stability of active ingredients, color retention, and nano-dispersion stability.

[0037] 5. Enhanced Synergistic Effect and Bioavailability of Hemostasis and Liver Protection: Through the synergistic design of a two-component combination of white hyacinth bean extract and tea polyphenols, the polysaccharides, saponins, and small peptides in white hyacinth bean extract have the effect of protecting hepatocytes and promoting the activity of alcohol metabolism enzymes. Tea polyphenols enhance the liver protection effect by scavenging free radicals, inhibiting lipid peroxidation, and having anti-inflammatory effects. The two components significantly improve the bioavailability and targeted delivery efficiency of the active ingredients through the nanoscale dispersion of the derived core-shell nanocomposite intermediate and the enhanced effect of intestinal absorption, achieving a synergistic effect of hemostasis and liver protection. In animal models, it showed a better hemostasis and liver protection effect than a single component. Attached Figure Description

[0038] Figure 1 This is a comparison chart of the FTIR spectra of Example 1 and Comparative Example 5 of the present invention.

[0039] Figure 2 This is a comparison chart of the UV-Vis absorption spectra of Example 1, Comparative Example 5, and Comparative Example 3 of the present invention.

[0040] Figure 3 The image shows a comparison of the XPSC1s high-resolution spectra of Embodiment 1, Comparative Example 6, and Comparative Example 7 of the present invention.

[0041] Figure 4 This is the XPSC1s peak decomposition diagram of Embodiment 1 of the present invention.

[0042] Figure 5 This is a graph showing the evolution of particle size D50 over storage time for Examples 1, 6, and 8 of the present invention.

[0043] Figure 6 The graph shows the evolution of PDI over storage time for Embodiment 1, Comparative Example 6, and Comparative Example 8 of the present invention.

[0044] Figure 7 The above figures show the apparent viscosity-shear rate curves of Embodiment 1, Comparative Example 1, and Comparative Example 2 of the present invention.

[0045] Figure 8 The diagram shows the shear stress-shear rate flow curves of Embodiment 1, Comparative Example 1, and Comparative Example 2 of the present invention.

[0046] Figure 9 This is a macroscopic optical photograph of the compound fermented beverage of Embodiment 1 of the present invention.

[0047] Figure 10 The images show the SEM microstructure of the freeze-dried sample and the control sample in Example 1 of this invention.

[0048] Figure 11 This is a transmission electron microscope (TEM) image of the core-shell nanocomposite intermediate derived in Example 1 of the present invention. Detailed Implementation

[0049] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Example 1

[0050] This embodiment provides a compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection. The final product comprises 84 parts by weight of water, 3.0 parts by weight of white hyacinth bean extract, 2.5 parts by weight of D-anhydrous glucose, 0.15 parts by weight of citric acid, 0.15 parts by weight of trisodium citrate dihydrate, 0.10 parts by weight of pectin, 0.05 parts by weight of xanthan gum, 0.25 parts by weight of tea polyphenols, lactic acid bacteria starter, 0.50 parts by weight of a derived covalent grafting intermediate, and 0.25 parts by weight of a derived core-shell nanocomposite intermediate.

[0051] The white hyacinth bean extract in this embodiment is prepared from white hyacinth bean raw material, which is the dried mature seed of the legume white hyacinth bean. The lactic acid bacteria starter in this embodiment contains lactic acid bacteria, selected from a compound strain of *Lactobacillus plantarum* and *Lactobacillus rhamnosus*. The derived covalent grafting intermediate in this embodiment is a grafting product formed by the Maillard reaction between the amino-containing component of the white hyacinth bean extract and D-anhydrous glucose to form a covalent bond. The derived covalent grafting intermediate is a pre-prepared intermediate added to the compound fermented beverage. The derived core-shell nanocomposite intermediate in this embodiment has a derived covalent grafting intermediate as the core and tea polyphenols as the shell, forming an interfacial bonding structure between the core and shell. The derived core-shell nanocomposite intermediate is a pre-prepared intermediate added to the compound fermented beverage. The free tea polyphenols do not include the bound tea polyphenols in the derived core-shell nanocomposite intermediate.

[0052] The white hyacinth bean extract of this embodiment is prepared by the following steps: white hyacinth bean raw material is mixed with water at a mass ratio of 1:20; extraction is carried out at 88°C for 1.5 hours, followed by solid-liquid separation to obtain an extract; the extract is concentrated to obtain a solid content mass fraction of 15 wt% to obtain a concentrated white hyacinth bean extract; the concentrated white hyacinth bean extract is spray-dried at an inlet air temperature of 180°C and an outlet air temperature of 80°C to obtain white hyacinth bean extract powder with a moisture content of 6 wt%; wherein the pressure during the entire extraction and concentration process is 0.1 MPa.

[0053] The derived covalent grafting intermediate of this embodiment was prepared by the following steps: White hyacinth bean extract was mixed with water to obtain a first solution with a solid content of 10 wt%; D-anhydrous glucose was added to the first solution to make the mass ratio of D-anhydrous glucose to the solid content of white hyacinth bean extract 0.25:1; a 10 wt% sodium hydroxide aqueous solution was added dropwise under stirring to adjust the pH of the first solution to 8.0; the reaction was carried out at 70°C, 0.1 MPa, and a stirring speed of 500 r / min for 3 days. h, to obtain the grafting reaction solution; cool the grafting reaction solution to 25℃, and add 10wt% citric acid aqueous solution dropwise under stirring to adjust the pH to 6.0; the grafting reaction solution is subjected to dialysis to remove small molecules, the molecular weight cutoff of the dialysis membrane is 1000 Da, the dialysate is deionized water, the dialysis temperature is 25℃, the dialysis time is 24h, and the number of liquid changes is 4, to obtain the derived covalent grafting intermediate; the derived covalent grafting intermediate is adjusted to a concentrated solution with a solid content of 20wt%. The apparent viscosity of the derived covalently grafted intermediate in this embodiment was 150 mPa·s at 25°C, as measured by a rotational rheometer at a shear rate of 100 s⁻¹. The sample was an aqueous solution with a solid content of 10 wt%. The absorbance at 280 nm was 25% higher than that of the ungrafted white hyacinth bean extract, as measured by a quartz cuvette with a path length of 1 cm. The solid content of the sample was 0.10 wt%, with deionized water as a blank.

[0054] The derived core-shell nanocomposite intermediate of this embodiment was prepared by the following steps: the derived covalently grafted intermediate was dissolved in water to obtain a second solution with a solid mass fraction of 2.5 wt%; tea polyphenols were dissolved in water to obtain a third solution with a tea polyphenol mass fraction of 1.0 wt%; the third solution was added to the second solution and mixed for 15 min under a stirring speed of 3500 r / min, wherein the tea polyphenols accounted for 30% of the total solids in the mixed system; the mixture was subjected to high-pressure homogenization at a pressure of 100 MPa and a homogenization cycle of 3 times to obtain a core-shell nanodispersion; tangential flow ultrafiltration was used to remove free small molecules, the molecular weight cutoff of the ultrafiltration membrane was 10000 Da, the temperature was 25 °C, the concentration factor was 5 times, and 4 times volume washing was performed to obtain the derived core-shell nanocomposite intermediate. The derived core-shell nanocomposite intermediate in this embodiment has a particle size D50 of 140 nm, a PDI of 0.20, and a tea polyphenol loading rate of 30%. The particle size D50 and PDI were determined by dynamic light scattering at 25 °C. The sample was diluted with deionized water to a solid content of 0.05 wt%, and the particle size D50 and PDI were calculated based on the intensity distribution. The tea polyphenol loading rate was calculated by dividing the mass of bound tea polyphenols in the intermediate by the total dry weight of the intermediate and then multiplying by 100%. The bound tea polyphenols were measured after removing free tea polyphenols by ultrafiltration.

[0055] In this embodiment, the lactic acid bacteria starter is a lactic acid bacteria seed culture, which is prepared by the following steps: water, D-anhydrous glucose, and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 1.0:1; the seed culture medium is sterilized at 115°C for 12 minutes to obtain a sterile seed culture medium; a mixed inoculum of *Lactobacillus plantarum* and *Lactobacillus rhamnosus* is inoculated into the sterile seed culture medium at an inoculation amount of 2.5 vol%, with an initial viable count of 5 × 10⁻⁶. 8 The concentration of CFU / mL was increased, and the culture was carried out at 34℃ for 12 h to obtain a lactic acid bacteria seed culture; the pH of the lactic acid bacteria seed culture was 3.9.

[0056] The preparation method of the compound fermented beverage in this embodiment includes the following steps: providing white hyacinth bean extract; providing a derived covalent grafting intermediate; providing a derived core-shell nanocomposite intermediate; mixing water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum, and tea polyphenols to obtain a fermentation base, wherein pectin and xanthan gum are first added to water and dispersed evenly, then white hyacinth bean extract and D-anhydrous glucose are added, and the mass ratio of citric acid to trisodium citrate dihydrate is 1:1; adding 2.5 vol% lactic acid bacteria seed liquid to the fermentation base and Fermentation was carried out at 34℃ for 14 hours, with the fermentation endpoint determined by a pH of 3.9. Fermentation was then terminated by heat treatment at 75℃ for 15 minutes. The pre-prepared derivative covalently grafted intermediate and the derivative core-shell nanocomposite intermediate were added to the terminated fermentation broth and mixed thoroughly. Homogenization was then performed at a pressure of 50 MPa for two passes. After homogenization, the mixture was filtered with a pore size of 1 µm. The mixture was then aseptically filled and stored at 4℃ to obtain the compound fermented beverage.

[0057] The compound fermented beverage of this embodiment has a pH of 3.9, a total solids content of 7 wt%, and an ethanol content of 0.1 wt%. Furthermore, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 140 nm, and the PDI is 0.20. By using only lactic acid bacteria for fermentation without adding yeast, the final product's ethanol content is kept below 0.5 wt%.

[0058] Features of this embodiment: This embodiment employs a balanced, moderate formulation design, with a moderate amount of white hyacinth bean extract, combined with moderate concentrations of derivatized covalently grafted intermediates and derivatized core-shell nanocomposite intermediates, ensuring good product stability and moderate functional activity. Mature and reliable intermediate values ​​were selected for process parameters, including moderate homogenization pressure, appropriate fermentation time and temperature, and a balanced pH buffer system. The product has a moderate total solids content, a refreshing taste, and extremely low ethanol content, making it suitable for daily health maintenance. This embodiment is applicable to the mass consumer market, especially suitable for consumers who need daily hangover relief and liver protection but have high requirements for taste and acceptability. It can be used as a beverage to accompany meals or as a daily health drink. Example 2

[0059] This embodiment provides a compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection. The final product comprises 75 parts by weight of water, 5.0 parts by weight of white hyacinth bean extract, 3.5 parts by weight of D-anhydrous glucose, 0.20 parts by weight of citric acid, 0.20 parts by weight of trisodium citrate dihydrate, 0.15 parts by weight of pectin, 0.07 parts by weight of xanthan gum, 0.35 parts by weight of tea polyphenols, lactic acid bacteria starter, 0.80 parts by weight of a derived covalent grafting intermediate, and 0.40 parts by weight of a derived core-shell nanocomposite intermediate.

[0060] The white hyacinth bean extract of this embodiment is prepared from white hyacinth bean raw material, which is the dried mature seed of the legume white hyacinth bean. The lactic acid bacteria starter of this embodiment contains lactic acid bacteria, selected from a complex strain of *Lactobacillus plantarum*, *Lactobacillus paracasei*, and *Lactobacillus casei*. The derived covalent grafting intermediate of this embodiment is a grafting product formed by the Maillard reaction between the amino-containing component of the white hyacinth bean extract and D-anhydrous glucose to form a covalent bond. The derived covalent grafting intermediate is a pre-prepared intermediate added to the compound fermented beverage. The derived core-shell nanocomposite intermediate of this embodiment has a derived covalent grafting intermediate as the core and tea polyphenols as the shell, forming an interfacial bonding structure between the core and shell. The derived core-shell nanocomposite intermediate is a pre-prepared intermediate added to the compound fermented beverage. The free tea polyphenols do not include the bound tea polyphenols in the derived core-shell nanocomposite intermediate.

[0061] The white hyacinth bean extract of this embodiment is prepared by the following steps: white hyacinth bean raw material is mixed with water at a mass ratio of 1:25; extraction is carried out at 90°C for 2 hours, followed by solid-liquid separation to obtain an extract; the extract is concentrated to obtain a solid content mass fraction of 25 wt% to obtain a concentrated white hyacinth bean extract; the concentrated white hyacinth bean extract is spray-dried at an inlet air temperature of 190°C and an outlet air temperature of 85°C to obtain white hyacinth bean extract powder with a moisture content of 7 wt%; wherein, the pressure of the entire extraction and concentration process is 0.1 MPa.

[0062] The derived covalent grafting intermediate of this embodiment was prepared by the following steps: White hyacinth bean extract was mixed with water to obtain a first solution with a solid content of 12 wt%; D-anhydrous glucose was added to the first solution to make the mass ratio of D-anhydrous glucose to the solid content of white hyacinth bean extract 0.40:1; a 15 wt% sodium hydroxide aqueous solution was added dropwise under stirring to adjust the pH of the first solution to 8.5; the solution was then prepared under the following conditions: 75°C, 0.1 MPa, and a stirring speed of 650 r / min. The reaction was carried out for 4.5 h to obtain the grafting reaction solution. The grafting reaction solution was cooled to 25 °C and 15 wt% citric acid aqueous solution was added dropwise under stirring to adjust the pH to 6.5. The grafting reaction solution was treated by tangential flow ultrafiltration to remove small molecules. The molecular weight cutoff of the ultrafiltration membrane was 10000 Da, the temperature was 25 °C, the concentration factor was 6 times, and 5 times the volume of washing was performed to obtain the derivatized covalent grafting intermediate. The derivatized covalent grafting intermediate was adjusted to a concentrated solution with a solid content of 25 wt%. The apparent viscosity of the derived covalently grafted intermediate in this embodiment was 250 mPa·s at 25°C, measured using a rotational rheometer at a shear rate of 100 s⁻¹. The sample was an aqueous solution with a solid content of 10 wt%. The absorbance at 280 nm was 40% higher than that of the ungrafted white hyacinth bean extract, measured using a quartz cuvette with a path length of 1 cm. The solid content of the sample was 0.10 wt%, with deionized water as a blank.

[0063] The derived core-shell nanocomposite intermediate of this embodiment was prepared by the following steps: the derived covalently grafted intermediate was dissolved in water to obtain a second solution with a solid mass fraction of 4.0 wt%; tea polyphenols were dissolved in water to obtain a third solution with a tea polyphenol mass fraction of 1.5 wt%; the third solution was added to the second solution and mixed for 20 min under a stirring speed of 5000 r / min, wherein the tea polyphenols accounted for 40% of the total solids in the mixed system; the mixture was subjected to high-pressure homogenization at a pressure of 130 MPa and a number of homogenization passes of 4 to obtain a core-shell nanodispersion; tangential flow ultrafiltration was used to remove free small molecules, the molecular weight cutoff of the ultrafiltration membrane was 15000 Da, the temperature was 25 °C, the concentration factor was 8 times, and 5 times volume washing was performed to obtain the derived core-shell nanocomposite intermediate. The derived core-shell nanocomposite intermediate in this embodiment has a particle size D50 of 110 nm, a PDI of 0.18, and a tea polyphenol loading rate of 40%. The particle size D50 and PDI were determined by dynamic light scattering at 25 °C. The sample was diluted with deionized water to a solid content of 0.05 wt%, and the particle size D50 and PDI were calculated based on the intensity distribution. The tea polyphenol loading rate was calculated by dividing the mass of bound tea polyphenols in the intermediate by the total dry weight of the intermediate and then multiplying by 100%. The bound tea polyphenols were measured after removing free tea polyphenols by ultrafiltration.

[0064] The lactic acid bacteria starter in this embodiment is a lactic acid bacteria seed culture, which is prepared by the following steps: water, D-anhydrous glucose, and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 1.5:1; the seed culture medium is sterilized at 118°C for 15 minutes to obtain a sterile seed culture medium; a mixed inoculum of *Lactobacillus plantarum*, *Lactobacillus paracasei*, and *Lactobacillus casei* is inoculated into the sterile seed culture medium at an inoculation amount of 3.5 vol%, with an initial viable count of 8 × 10⁻⁶. 8 The concentration of CFU / mL was increased, and the culture was carried out at 35℃ for 16 h to obtain a lactic acid bacteria seed culture; the pH of the lactic acid bacteria seed culture was 3.6.

[0065] The preparation method of the compound fermented beverage in this embodiment includes the following steps: providing white hyacinth bean extract; providing a derived covalent grafting intermediate; providing a derived core-shell nanocomposite intermediate; mixing water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum, and tea polyphenols to obtain a fermentation base, wherein pectin and xanthan gum are first added to water and dispersed evenly, then white hyacinth bean extract and D-anhydrous glucose are added, and the mass ratio of citric acid to trisodium citrate dihydrate is 1:1; adding 3.5 vol% lactic acid bacteria seed liquid to the fermentation base and proceeding... Fermentation was carried out at 35℃ for 20 hours, with the fermentation endpoint determined by a pH of 3.6. Fermentation was then terminated by heat treatment at 80℃ for 20 minutes. The pre-prepared derived covalently grafted intermediate and derived core-shell nanocomposite intermediate were added to the terminated fermentation broth and mixed thoroughly. Homogenization was then performed at 70 MPa for three passes. After homogenization, the mixture was filtered through a 0.5 µm pore size filter. The mixture was then aseptically filled and stored at 6℃ to obtain the compound fermented beverage.

[0066] The compound fermented beverage of this embodiment has a pH of 3.6, a total solids content of 10 wt%, and an ethanol content of 0.3 wt%. Furthermore, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 110 nm, and the PDI is 0.18. By using only lactic acid bacteria for fermentation without adding yeast, the final product's ethanol content is kept below 0.5 wt%.

[0067] Features of this embodiment: This embodiment uses a high-content white hyacinth bean extract formula, combined with high concentrations of derived covalent grafting intermediates and derived core-shell nanocomposite intermediates, as well as a high content of tea polyphenols, to enhance the product's hangover relief and liver protection activity. The process employs high-temperature and long-duration extraction and grafting reactions, along with intensive homogenization and extended fermentation time, to promote the full release of functional components and structural optimization. The product has a high total solids content, high concentration of functional components, and small particle size and excellent dispersibility of the nanocomposite intermediates. This embodiment is suitable for scenarios with a strong demand for hangover relief and liver protection, especially for the need for rapid hangover relief after business banquets and parties, as well as for liver health maintenance in long-term drinkers. It can be used as a highly functional professional liver-protecting beverage. Example 3

[0068] This embodiment provides a compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection. The final product comprises 92 parts by weight of water, 1.5 parts by weight of white hyacinth bean extract, 1.0 part by weight of D-anhydrous glucose, 0.08 parts by weight of citric acid, 0.08 parts by weight of trisodium citrate dihydrate, 0.03 parts by weight of pectin, 0.02 parts by weight of xanthan gum, 0.10 parts by weight of tea polyphenols, lactic acid bacteria starter, 0.15 parts by weight of a derived covalent grafting intermediate, and 0.08 parts by weight of a derived core-shell nanocomposite intermediate.

[0069] The white hyacinth bean extract in this embodiment is prepared from white hyacinth bean raw material, which is the dried mature seed of the legume white hyacinth bean. The lactic acid bacteria starter in this embodiment contains lactic acid bacteria, specifically a single strain of *Lactobacillus plantarum*. The derivatized covalent grafting intermediate in this embodiment is a grafting product formed by the Maillard reaction between the amino-containing component of the white hyacinth bean extract and D-anhydrous glucose, and this derivatized covalent grafting intermediate is a pre-prepared intermediate added to the compound fermented beverage. The derivatized core-shell nanocomposite intermediate in this embodiment has a core of derivatized covalent grafting intermediate and a shell of tea polyphenols, forming an interfacial bonding structure between the core and shell. This derivatized core-shell nanocomposite intermediate is a pre-prepared intermediate added to the compound fermented beverage. The free tea polyphenols do not include the bound tea polyphenols in the derivatized core-shell nanocomposite intermediate.

[0070] The white hyacinth bean extract of this embodiment is prepared by the following steps: white hyacinth bean raw material is mixed with water at a mass ratio of 1:15; extraction is carried out at 85°C for 1 hour, followed by solid-liquid separation to obtain an extract; the extract is concentrated to obtain a solid content mass fraction of 10 wt% to obtain a concentrated white hyacinth bean extract; the concentrated white hyacinth bean extract is freeze-dried at a pre-freezing temperature of -40°C for 6 hours and a drying vacuum of 50 Pa to obtain white hyacinth bean extract powder with a moisture content of 5 wt%; wherein the pressure during extraction and concentration is 0.1 MPa.

[0071] The derived covalent grafting intermediate of this embodiment was prepared by the following steps: White hyacinth bean extract was mixed with water to obtain a first solution with a solid content of 7 wt%; D-anhydrous glucose was added to the first solution to make the mass ratio of D-anhydrous glucose to the solid content of white hyacinth bean extract 0.10:1; a 5 wt% sodium hydroxide aqueous solution was added dropwise under stirring to adjust the pH of the first solution to 7.5; the reaction was carried out at 65°C, 0.1 MPa, and a stirring speed of 300 r / min for 2 hours. h, to obtain the grafting reaction solution; cool the grafting reaction solution to 25℃, and add 5wt% citric acid aqueous solution dropwise under stirring to adjust the pH to 5.5; the grafting reaction solution is subjected to dialysis to remove small molecules, the molecular weight cutoff of the dialysis membrane is 2000 Da, the dialysate is deionized water, the dialysis temperature is 25℃, the dialysis time is 36 h, and the number of liquid changes is 5 times to obtain the derived covalent grafting intermediate; the derived covalent grafting intermediate is adjusted to a concentrated solution with a solid content of 12wt%. The apparent viscosity of the derived covalently grafted intermediate in this embodiment was 60 mPa·s at 25°C, as measured by a rotational rheometer at a shear rate of 100 s⁻¹. The sample was an aqueous solution with a solid content of 10 wt%. The absorbance at 280 nm was 12% higher than that of the ungrafted white hyacinth bean extract, as measured by a quartz cuvette with a path length of 1 cm. The solid content of the sample was 0.10 wt%, with deionized water as a blank.

[0072] The derived core-shell nanocomposite intermediate of this embodiment was prepared by the following steps: the derived covalently grafted intermediate was dissolved in water to obtain a second solution with a solid mass fraction of 1.0 wt%; tea polyphenols were dissolved in water to obtain a third solution with a tea polyphenol mass fraction of 0.2 wt%; the third solution was added to the second solution and mixed for 10 min under a stirring speed of 2000 r / min, wherein the tea polyphenols accounted for 20% of the total solids in the mixed system; the mixture was subjected to high-pressure homogenization at a pressure of 70 MPa for 2 passes to obtain a core-shell nanodispersion; free small molecules were removed by dialysis with a molecular weight cutoff of 3000 Da for the dialysis membrane, deionized water as the dialysis fluid, a dialysis temperature of 25°C, a dialysis time of 24 h, and 4 fluid changes to obtain the derived core-shell nanocomposite intermediate. The derived core-shell nanocomposite intermediate in this embodiment has a particle size D50 of 170 nm, a PDI of 0.22, and a tea polyphenol loading rate of 20%. The particle size D50 and PDI were determined by dynamic light scattering at 25 °C. The sample was diluted with deionized water to a solid content of 0.05 wt%, and the particle size D50 and PDI were calculated based on the intensity distribution. The tea polyphenol loading rate was calculated by dividing the mass of bound tea polyphenols in the intermediate by the total dry weight of the intermediate and then multiplying by 100%. The bound tea polyphenols were measured after removing free tea polyphenols by dialysis.

[0073] In this embodiment, the lactic acid bacteria starter is a lactic acid bacteria seed culture, which is prepared by the following steps: water, D-anhydrous glucose, and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 0.5:1; the seed culture medium is sterilized at 110°C for 8 minutes to obtain a sterile seed culture medium; *Lactobacillus plantarum* is inoculated into the sterile seed culture medium at an inoculation amount of 1.5 vol%, with an initial viable count of 2 × 10⁻⁶. 8 The concentration of CFU / mL was increased, and the culture was carried out at 32℃ for 10 h to obtain a lactic acid bacteria seed culture; the pH of the lactic acid bacteria seed culture was 4.2.

[0074] The preparation method of the compound fermented beverage in this embodiment includes the following steps: providing white hyacinth bean extract; providing a derivative covalent grafting intermediate; providing a derivative core-shell nanocomposite intermediate; mixing water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum, and tea polyphenols to obtain a fermentation base, wherein pectin and xanthan gum are first added to water and dispersed evenly, then white hyacinth bean extract and D-anhydrous glucose are added, and the mass ratio of citric acid to trisodium citrate dihydrate is 1:1; adding lactic acid bacteria seeds to the fermentation base. The liquid was fermented at 1.5 vol% at 32℃ for 10 h, with the fermentation endpoint determined by a pH of 4.2. The fermentation broth was then cooled to 8℃ to terminate the fermentation. The pre-prepared derivative covalently grafted intermediate and the derivative core-shell nanocomposite intermediate were added to the terminated fermentation broth and mixed thoroughly. The mixture was then homogenized at 35 MPa for one pass. After homogenization, the mixture was filtered with a pore size of 3 µm. The mixture was then aseptically filled and stored at 6℃ to obtain the compound fermented beverage.

[0075] The compound fermented beverage of this embodiment has a pH of 4.2, a total solids content of 4 wt%, and an ethanol content of 0.05 wt%. Furthermore, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 170 nm, and the PDI is 0.22. By using only lactic acid bacteria for fermentation without adding yeast, the final product's ethanol content is kept below 0.5 wt%.

[0076] Features of this embodiment: This embodiment employs a simplified, low-cost formulation design, using lower amounts of white hyacinth bean extract and functional intermediates, combined with a single lactic acid bacteria strain and relatively mild process conditions, including lower reaction temperature and time, lower homogenization intensity, and simple operation for cooling to terminate fermentation. The product has a high water content, low total solids content, a light taste, extremely low ethanol content, and a relatively high pH value that results in a mild acidity. This embodiment is suitable for the price-sensitive mass consumer market, especially as a basic beverage for daily mild hangover relief, and for consumers who prefer a refreshing taste and mild acidity. It can be used as an after-dinner beverage to cleanse the palate or as a soothing drink after light alcohol consumption. Example 4

[0077] This embodiment provides a compound fermented beverage containing white hyacinth bean extract for hangover relief and liver protection. The final product comprises 73 parts by weight of water, 5.5 parts by weight of white hyacinth bean extract, 4.5 parts by weight of D-anhydrous glucose, 0.25 parts by weight of citric acid, 0.12 parts by weight of trisodium citrate dihydrate, 0.18 parts by weight of pectin, 0.09 parts by weight of xanthan gum, 0.45 parts by weight of tea polyphenols, lactic acid bacteria starter, 0.90 parts by weight of a derived covalent grafting intermediate, and 0.45 parts by weight of a derived core-shell nanocomposite intermediate.

[0078] The white hyacinth bean extract of this embodiment is prepared from white hyacinth bean raw material, which is the dried mature seed of the legume white hyacinth bean. The lactic acid bacteria starter of this embodiment contains lactic acid bacteria, selected from a compound strain of *Lactobacillus rhamnosus* and *Lactobacillus paracasei*. The derived covalent grafting intermediate of this embodiment is a grafting product formed by the Maillard reaction between the amino-containing component of the white hyacinth bean extract and D-anhydrous glucose to form a covalent bond. The derived covalent grafting intermediate is a pre-prepared intermediate added to the compound fermented beverage. The derived core-shell nanocomposite intermediate of this embodiment has a derived covalent grafting intermediate as the core and tea polyphenols as the shell, forming an interfacial bonding structure between the core and shell. The derived core-shell nanocomposite intermediate is a pre-prepared intermediate added to the compound fermented beverage. The free tea polyphenols do not include the bound tea polyphenols in the derived core-shell nanocomposite intermediate.

[0079] The white hyacinth bean extract of this embodiment is prepared by the following steps: white hyacinth bean raw material is mixed with water at a mass ratio of 1:28; extraction is carried out at 93°C for 2.5 hours, followed by solid-liquid separation to obtain an extract; the extract is concentrated to obtain a solid content mass fraction of 28 wt% to obtain a concentrated white hyacinth bean extract; the concentrated white hyacinth bean extract is spray-dried at an inlet air temperature of 195°C and an outlet air temperature of 88°C to obtain white hyacinth bean extract powder with a moisture content of 8 wt%; wherein, the pressure of the entire extraction and concentration process is 0.1 MPa.

[0080] The derived covalent grafting intermediate of this embodiment was prepared by the following steps: White hyacinth bean extract was mixed with water to obtain a first solution with a solid content of 14 wt%; D-anhydrous glucose was added to the first solution to make the mass ratio of D-anhydrous glucose to the solid content of white hyacinth bean extract 0.45:1; 18 wt% sodium hydroxide aqueous solution was added dropwise under stirring to adjust the pH of the first solution to 8.8; the solution was then prepared under the following conditions: 78°C, 0.1 MPa, and a stirring speed of 750 r / min. The reaction was carried out for 5.5 h to obtain the grafting reaction solution. The grafting reaction solution was cooled to 28 °C and 18 wt% citric acid aqueous solution was added dropwise under stirring to adjust the pH to 6.8. The grafting reaction solution was treated by tangential flow ultrafiltration to remove small molecules. The molecular weight cutoff of the ultrafiltration membrane was 25000 Da, the temperature was 28 °C, the concentration factor was 9 times, and 6 times the volume of washing was performed to obtain the derivatized covalent grafting intermediate. The derivatized covalent grafting intermediate was adjusted to a concentrated solution with a solid content of 28 wt%. The apparent viscosity of the derived covalently grafted intermediate in this embodiment was 280 mPa·s at 25°C, as measured by a rotational rheometer at a shear rate of 100 s⁻¹. The sample was an aqueous solution with a solid content of 10 wt%. The absorbance at 280 nm was 45% higher than that of the ungrafted white hyacinth bean extract, as measured by a quartz cuvette with a path length of 1 cm. The solid content of the sample was 0.10 wt%, with deionized water as a blank.

[0081] The derived core-shell nanocomposite intermediate of this embodiment was prepared by the following steps: the derived covalently grafted intermediate was dissolved in water to obtain a second solution with a solid mass fraction of 4.5 wt%; tea polyphenols were dissolved in water to obtain a third solution with a tea polyphenol mass fraction of 1.8 wt%; the third solution was added to the second solution and mixed for 28 min under a stirring speed of 5500 r / min, wherein the tea polyphenols accounted for 45% of the total solids in the mixed system; the mixture was subjected to high-pressure homogenization at a pressure of 140 MPa and a homogenization cycle of 4 times to obtain a core-shell nanodispersion; tangential flow ultrafiltration was used to remove free small molecules, the molecular weight cutoff of the ultrafiltration membrane was 28000 Da, the temperature was 28℃, the concentration factor was 9 times, and 6 times volume washing was performed to obtain the derived core-shell nanocomposite intermediate. The derived core-shell nanocomposite intermediate in this embodiment has a particle size D50 of 90 nm, a PDI of 0.22, and a tea polyphenol loading rate of 45%. The particle size D50 and PDI were determined by dynamic light scattering at 25 °C. The sample was diluted with deionized water to a solid content of 0.05 wt%, and the particle size D50 and PDI were calculated based on the intensity distribution. The tea polyphenol loading rate was calculated by dividing the mass of bound tea polyphenols in the intermediate by the total dry weight of the intermediate and then multiplying by 100%. The bound tea polyphenols were measured after removing free tea polyphenols by ultrafiltration.

[0082] The lactic acid bacteria starter in this embodiment is a lactic acid bacteria seed culture, which is prepared by the following steps: water, D-anhydrous glucose, and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 1.8:1; the seed culture medium is sterilized at 120°C for 18 minutes to obtain a sterile seed culture medium; a mixed inoculum of *Lactobacillus rhamnosus* and *Lactobacillus paracasei* is inoculated into the sterile seed culture medium at an inoculation amount of 4.5 vol%, with an initial viable count of 9 × 10⁻⁶. 8 The concentration of CFU / mL was increased, and the culture was carried out at 36℃ for 18 hours to obtain a lactic acid bacteria seed culture; the pH of the lactic acid bacteria seed culture was 3.4.

[0083] The preparation method of the compound fermented beverage in this embodiment includes the following steps: providing white hyacinth bean extract; providing a derivative covalent grafting intermediate; providing a derivative core-shell nanocomposite intermediate; mixing water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum, and tea polyphenols to obtain a fermentation base, wherein pectin and xanthan gum are first added to water and dispersed evenly, then white hyacinth bean extract and D-anhydrous glucose are added, and the mass ratio of citric acid to trisodium citrate dihydrate is 2:1; adding 4.5 vol% lactic acid bacteria seed liquid to the fermentation base and fermenting at 36°C for a fermentation time of [missing information]. Fermentation was completed in 22 hours, with the pH reaching 3.4 as the endpoint. Fermentation was then terminated by heat treatment at 82℃ for 28 minutes. The pre-prepared derivative covalently grafted intermediate and the derivative core-shell nanocomposite intermediate were added to the terminated fermentation broth and mixed thoroughly. Homogenization was then performed at 75 MPa for three passes. After homogenization, the mixture was filtered through a 0.3 µm pore size filter. Aseptic filling was then performed, and the product was stored at room temperature (22℃). The resulting product was a non-viable lactic acid bacteria product with a viable lactic acid bacteria count below 10 CFU / mL after heat treatment, yielding a compound fermented beverage.

[0084] The compound fermented beverage of this embodiment has a pH of 3.4, a total solids content of 11.5 wt%, and an ethanol content of 0.45 wt%. Furthermore, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 90 nm, and the PDI is 0.22. By using only lactic acid bacteria for fermentation without adding yeast, the final product's ethanol content is kept below 0.5 wt%.

[0085] Features of this embodiment: This embodiment employs a high-concentration formulation design, with high levels of white hyacinth bean extract, D-anhydrous glucose, tea polyphenols, and derived intermediates. Combined with high-temperature, long-duration extraction and grafting reactions, intensive homogenization, prolonged fermentation, and rigorous heat treatment sterilization, it ensures maximum content of functional components and microbial safety. The product has a high total solids content and a low pH value, resulting in a longer shelf life. The nanocomposite intermediates have small particle sizes and uniform dispersion, and the non-viable bacterial design allows for room-temperature storage. The ratio of citric acid to trisodium citrate is 2:1, forming a slightly acidic buffer system to enhance product stability. This embodiment is suitable for professional scenarios with extremely high requirements for hangover relief and liver protection functions and convenience. It is particularly suitable for commercial channels requiring room-temperature storage and transportation, long-distance travel, or outdoor use, as well as application environments with special requirements for product shelf life and portability. It can be used as a high-end functional liver-protecting beverage or a professional hangover relief product.

[0086] Comparative Example 1: Basically the same as Example 1, except that the amount of white hyacinth bean extract was 0.3 parts by mass, while the amounts of other components and preparation conditions remained unchanged.

[0087] Comparative Example 2: It is basically the same as Example 1, except that the amount of white hyacinth bean extract is 6.5 parts by mass, while the amount of other components and preparation conditions remain unchanged.

[0088] Comparative Example 3: It is basically the same as Example 1, except that the amount of the derived covalent grafting intermediate is 0.01 parts by mass, while the amounts of other components and preparation conditions remain unchanged.

[0089] Comparative Example 4: It is basically the same as Example 1, except that the amount of the derived core-shell nanocomposite intermediate is 0.55 parts by mass, while the amounts of other components and preparation conditions remain unchanged.

[0090] Comparative Example 5: It is basically the same as Example 1, except that no derivative covalent grafting intermediate was added, while the amounts of other components and preparation conditions remained unchanged.

[0091] Comparative Example 6: It is basically the same as Example 1, except that no derived core-shell nanocomposite intermediate was added, while the amounts of other components and preparation conditions remained unchanged.

[0092] Comparative Example 7: It is basically the same as Example 1, except that the amount of tea polyphenols is 0.005 parts by mass, while the amounts of other components and preparation conditions remain unchanged.

[0093] Comparative Example 8: It is basically the same as Example 1, except that the homogenization pressure of the homogenization process is 15 MPa, while the amount of other components and preparation conditions remain unchanged.

[0094] Performance testing: Experiment 1: Stability test of nanoparticle size under long-term storage conditions This experiment tested the long-term dispersion stability and anti-aggregation properties of derived core-shell nanocomposite intermediates in compound fermented beverages under acidic conditions (pH 3.2-4.6). Based on the principle of dynamic light scattering, the aggregation behavior and colloidal stability of nanoparticles in acidic fermentation systems were evaluated by monitoring the evolution of particle size distribution and polydispersity index (PDI) over storage time. Compound fermented beverage samples were diluted to a solids content of 0.05 wt%. The initial particle size (D50) and PDI were measured using a dynamic light scattering instrument at 25 ± 2 °C. The samples were then stored at 4 °C, and the changes in particle size (D50) and PDI were measured on days 1, 7, 14, 21, and 28. Each sample was measured in triplicate, and the average value was taken. The test temperature was 25 ± 2 °C, the dilution concentration was 0.05 wt%, the storage temperature was 4 °C, the test period was 28 days, and the scattering angle was 90°. During data processing, the particle size growth rate and PDI change were calculated. A particle size growth rate of less than 10% and a PDI below 0.30 within 28 days were considered stable.

[0095] Experiment 2: Evaluation of stability against settlement and stratification This experiment evaluated the anti-sedimentation and anti-stratification properties of compound fermented beverages under long-term storage conditions, and verified the effectiveness of the synergistic stabilization mechanism of the pectin-xanthan gum thickening system and nano-intermediates under different solid content and viscosity conditions. Based on the theory of gravity sedimentation, the long-term physical stability of the colloidal dispersion system was assessed by visual observation and quantitative measurement of stratification height. The compound fermented beverage was filled into 100mL standard colorimetric tubes to the 80mL mark, sealed, and stored at 4℃ and 25℃ respectively. Sedimentation or stratification was observed on days 1, 7, 14, 21, 28, and 60. If stratification occurred, the stratification interface height was measured, and the stratification rate was calculated. Each sample was tested in triplicate, and the average value was taken. The storage temperature was set at 4℃ and 25℃, the observation period was 60 days, and the container was a 100mL standard colorimetric tube. The stratification rate was calculated as the stratification height divided by the total height multiplied by 100%. No significant sedimentation and a stratification rate of less than 5% within 60 days were considered stable.

[0096] Experiment 3: Determination of antioxidant activity and loading efficiency of tea polyphenols This experiment evaluated the retention of antioxidant activity, controlled-release characteristics, and loading stability of bound tea polyphenols supported on derived core-shell nanocomposite intermediates. The DPPH radical scavenging method was used to quantitatively evaluate antioxidant capacity based on the characteristic absorbance decrease caused by the reaction of tea polyphenols with DPPH radicals. Simultaneously, the distribution ratio of tea polyphenols in different states was determined by ultrafiltration separation. A sample of the compound fermented beverage was diluted to an appropriate concentration and mixed with a 0.1 mmol / L DPPH ethanol solution at a 1:1 volume ratio. The mixture was reacted at 25±2℃ for 30 minutes under light-protected conditions, and the absorbance was measured at 517 nm to calculate the DPPH scavenging rate. Simultaneously, a 10000 Da molecular weight cutoff ultrafiltration membrane was used to separate free and bound tea polyphenols, and their content and loading rate were determined. Each sample was measured in triplicate, and the average value was taken. The reaction temperature was 25±2℃, the reaction time was 30 minutes under light-protected conditions, the measurement wavelength was 517 nm, and the DPPH concentration was 0.1 mmol / L. The DPPH removal rate is calculated by subtracting the sample absorbance from the blank absorbance, dividing by the blank absorbance, and then multiplying by 100%.

[0097] Experiment 4: Analysis of Apparent Viscosity and Shear Rheological Properties This experiment evaluated the rheological behavior and apparent viscosity of compound fermented beverages at different shear rates, verifying the synergistic effect of the pectin-xanthan gum thickening system and its derived intermediates in achieving a balance between low viscosity for easy processing and high solids content for anti-settling. A rotational rheometer was used to measure the shear stress and apparent viscosity of the samples over a wide shear rate range, analyzing the fluid type (Newtonian or pseudoplastic) and thixotropic characteristics. Compound fermented beverage samples were tested at 25±1℃ using a rotational rheometer with a plate-plate geometry, a 1mm gap, and a shear rate range of 1-1000 s⁻¹. Rheological curves were scanned, recording the changes in shear stress and apparent viscosity with shear rate. The apparent viscosity at a shear rate of 100 s⁻¹ was measured as a standard reference value. Each sample was measured in triplicate, and the average value was taken. The test temperature was 25±1℃, the shear rate scan range was 1-1000 s⁻¹, the standard shear rate was 100 s⁻¹, and the plate gap was 1mm. Plot the double logarithmic curves of shear stress-shear rate and viscosity-shear rate to determine the fluid type and shear thinning index.

[0098] Experiment 5: Stability evaluation of active ingredients under heat treatment conditions This experiment evaluated the structural stability, browning degree, and retention rate of functional active ingredients of derived covalently grafted intermediates and derived core-shell nanocomposite intermediates under heat treatment sterilization conditions of 65-85℃, and verified the effect of heat treatment on colloidal dispersion stability and antioxidant and anti-browning capabilities. The thermal stability of the product was comprehensively assessed by monitoring changes in color, nanoparticle size, and active ingredient content before and after heat treatment. Samples of compound fermented beverages were heat-treated at 65℃, 75℃, and 85℃ for 5-30 minutes respectively. The color value Lab* (using standard light source D65), particle size D50, PDI (dynamic light scattering method), tea polyphenol retention rate (high performance liquid chromatography), and Maillard product absorbance at 280nm (ultraviolet spectrophotometry) were measured before and after treatment. Each temperature-time combination was measured in triplicate, and the average value was taken. Heat treatment temperatures were 65℃, 75℃, and 85℃, treatment times were 5, 15, and 30 minutes, colorimetry light source was D65, particle size was measured at 25℃, and absorbance was measured at 280nm. Color difference ΔE, particle size increase rate, and tea polyphenol retention rate were calculated to evaluate the stability differences under different heat treatment conditions.

[0099] Experiment 6: Verification of Ethanol Metabolism Promotion and Liver Protection Function This experiment evaluated the promoting effect of a compound formulation containing white hyacinth bean extract and its derivative intermediates on the activity of key enzymes in ethanol metabolism and its ameliorative effect on hepatocyte injury markers. Based on in vitro enzyme activity assays and a cell injury model, changes in the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), as well as the release levels of hepatocyte injury markers alanine aminotransferase (ALT) and aspartate aminotransferase (AST), were measured. Enzyme activity assays were performed using a commercially available kit. The reaction system contained appropriately diluted sample extract, enzyme solution, and substrate NAD+. After reacting at 37℃ for 30 minutes, absorbance changes were measured at 340 nm, and the enzyme activity enhancement rate was calculated. Hepatocyte protection assays were performed using the HepG2 cell line. A cell injury model was established by inducing cell injury with 200 mmol / L ethanol for 24 hours. Simultaneously, different concentrations of sample extract were added for incubation. The culture supernatant was collected to measure ALT and AST release. Each group had three replicates. The reaction temperature was 37℃, the enzyme activity reaction time was 30 minutes, the cell incubation time was 24 hours, the measurement wavelength was 340 nm, and the cell seeding density was 1×10⁶ cells / mL. 5 The enzyme activity was increased by 100 enzymes per mL, and the final ethanol concentration was 200 mmol / L. The enzyme activity increase rate and ALT / AST decrease rate were calculated relative to the damage model group.

[0100] Figure 1The FTIR spectra of Example 1 and Comparative Example 5 are shown. The basic parameters are the wavenumber range of 1100 to 1700 cm² reciprocal and the normalized absorbance intensity. The variable parameters are the sample type of Example 1 and Comparative Example 5, as well as the intensity changes of characteristic peaks at the reciprocals of 1640 to 1660 cm² and 1570 to 1590 cm². The conclusion is that Example 1 shows or significantly enhances the C=N related peak and the Amadori related peak, while the Comparative Example 5 does not show this. This indicates that Example 1 formed the expected chemical structural transformation and reaction product characteristics, which supports the correctness of the scheme path and the accessibility of the reaction from a mechanistic perspective.

[0101] Figure 2 The UV-Vis absorption spectra of Example 1 vs. Comparative Example 5 vs. Comparative Example 3 are shown. The basic parameters are the wavelength range of 220 to 420 nm and the absorbance intensity. The variable parameters are the sample type, Example 1, Comparative Example 5, Comparative Example 3, and the difference in absorption intensity at 280 nm, with Comparative Example 5 as the reference. The conclusion is that Example 1 has the largest increase in absorption at 280 nm, while Comparative Example 3 only shows a slight increase. This indicates that the key structure or component introduced in Example 1 contributes stronger characteristic absorption and higher effective content or degree of reaction. From the perspective of spectral response, this proves the rationality and superiority of the scheme in constructing the target structure.

[0102] Figure 3 The XPSC1s high-resolution spectra for Example 1, Comparative Example 6, and Comparative Example 7 are shown. The basic parameters are the binding energy range of 280 to 292 eV and the intensity normalized value. The variable parameters are the sample type, Example 1, Comparative Example 6, and Comparative Example 7, as well as the relative intensity and possible peak position shift trend of the C-OH and C=O related peaks at 286.2 to 286.8 eV and 288.0 to 288.5 eV. The conclusion is that Example 1 has a stronger signal in the oxygen-containing functional group related peak region and the spectrum shape is more consistent with the chemical state distribution after oxidation or functionalization. Comparative Examples 6 and 7 are relatively weaker, indicating that Example 1 is more sufficient in terms of surface chemical regulation and functional group introduction, verifying the correctness and consistency of the scheme for interface chemical construction.

[0103] Figure 4 Figure 1 shows the peak decomposition of XPSC1s in Example 1. The basic parameters are the binding energy range of 280 to 292 eV and the normalized intensity. The measured curve and the fitted curve are given. The variable parameters are the area contribution and peak position distribution of the peak decomposition component C-CC-HC-OHC=Oπ-π*, as well as the degree of agreement between the measurement and the fitted curve. The conclusion is that the fitted curve can reproduce the measured spectrum shape well, and the peak positions and assignments of each component are self-consistent. This indicates that the surface of Example 1 contains multiple chemical states, such as matrix carbon bonds and oxygen-containing functional groups, and achieves an interpretable ratio. From the perspective of quantitative decomposition, this further proves that the surface chemical structure generated by the scheme is reasonable and reproducible.

[0104] Figure 5 The plot shows the mean ± SD band of particle size D50 evolution over storage time. The basic parameters are storage time from 0 to 28 days and particle size D50 nanometers, with the mean ± SD band representing dispersion. The variable parameters are sample type, Example 1, Comparative Example 6, and Comparative Example 8, as well as the particle size growth rate over 28 days and the shape of the growth curve over time. The conclusion is that Example 1 has the smallest particle size growth and a narrower fluctuation band, while Comparative Example 6 and Comparative Example 8 show a significant increase over time. This indicates that the aggregation or growth of the system in Example 1 is more effectively suppressed during storage, proving that the scheme is more reasonable in terms of dispersion stability and long-term storage reliability.

[0105] Figure 6 The PDI evolution over storage time is shown as a mean ± SD band plot. The basic parameters are storage time from 0 to 28 days and PDI, with the distribution width variation represented by the mean ± SD band. The variable parameters are sample type (Example 1, Comparative Example 6, Comparative Example 8) and the absolute level and drift amplitude of PDI over time. The conclusion is that the PDI of Example 1 remains at a low level with little change, while Comparative Example 6 and Comparative Example 8 maintain high PDI and drift further. This indicates that the particle size distribution of Example 1 is more concentrated and the system is more uniform and stable. From the perspectives of distribution and time stability, the formulation and structural design of the scheme are proven to be reasonable.

[0106] Figure 7 The apparent viscosity-shear rate curve is a log-og plot. The basic parameters are the shear rate from 1 to 1000 sec and the apparent viscosity in millipascals per second, using a double logarithmic coordinate system to show the shear-thinning behavior. The variable parameters are the sample type, Example 1, Comparative Example 1, Comparative Example 2, and the difference between the viscosity anchor value at 100 sec and the power-law shear-thinning exponent. The conclusion is that Example 1 has a moderate viscosity in the target shear rate range and exhibits stable shear-thinning characteristics, while Comparative Example 1 is lower and Comparative Example 2 is higher. This indicates that Example 1 achieves a more reasonable balance between processability and structural support, proving that the design of the rheological window in the scheme is correct and feasible.

[0107] Figure 8 The flow curves of shear stress and shear rate are presented as log-log plots. The basic parameters are shear rate from 1 to 1000 rpm and shear stress in Pascals, using a double logarithmic coordinate system. The variable parameters are the sample type (Example 1, Comparative Example 1, Comparative Example 2) and the difference in stress level and curve slope obtained by coupling viscosity and shear rate. The conclusion is that the stress response of Example 1 with increasing shear rate is in a moderate and continuous range and is consistent with its viscosity curve. Comparative Example 1 is generally lower and Comparative Example 2 is generally higher, indicating that Example 1 has a more stable flow response and more controllable processing flow behavior. From the perspective of mechanical response consistency, this proves the rationality and internal consistency of the scheme system.

[0108] Figure 9This is a macroscopic optical photograph of the compound fermented beverage from Example 1. The basic parameters are as follows: the sample is a compound fermented beverage finished product system containing 84 parts by weight of water, 3.0 parts by weight of white hyacinth bean extract, 2.5 parts by weight of D-anhydrous glucose, 0.15 parts by weight of citric acid, 0.15 parts by weight of trisodium citrate dihydrate, 0.10 parts by weight of pectin, 0.05 parts by weight of xanthan gum, 0.25 parts by weight of tea polyphenols, 0.50 parts by weight of lactic acid bacteria starter culture-derived covalently grafted intermediate, and 0.25 parts by weight of derived core-shell nanocomposite intermediate. The pH is 3.9, and the total solids content is 7 wt%. The ethanol content was 0.1 wt%. The variables were the Maillard reaction degree of the derived covalent grafting intermediate, the overall color change caused by the tea polyphenol loading, and the transparency change caused by 140 nm colloidal scattering. The conclusion was that the sample was uniformly light amber to tea brown with no visible flocculation or sedimentation and remained stable with slight turbidity. This proves that under a weakly acidic environment of pH 3.9, the polysaccharide thickening system and the core-shell nanocomposite intermediate can synergistically maintain the uniformity of the finished product's appearance and dispersion stability, thus possessing the macroscopic consistency and reasonable formulation matching required for a drinkable system.

[0109] Figure 10 The images show the SEM microstructure of the freeze-dried sample and the comparative sample from Example 1 of this invention. The images contain multi-level structural information at different magnifications. Image (a) shows the uniform, interconnected porous framework of the freeze-dried sample. Image (b) further magnifies the distribution of nanoparticles on the pore walls of the framework, showing a tight bond between the particles and the pore walls, with a small amount of agglomerates present, which is related to variables such as capillary forces during the drying process. Image (c) at high magnification clearly presents the near-spherical morphology of individual nanoparticles, with a dry equivalent diameter of approximately 80–160 nm. This size is consistent with the hydrated particle size measured by dynamic light scattering (DLS) within a reasonable range, demonstrating the stability of the core-shell structured nanoparticles during the composite and drying processes. Image (d) serves as a comparison, showing the typical micron-sized spherical particle morphology of the white hyacinth bean extract powder obtained by spray drying, whose size is significantly larger than the nanoparticles of this invention. This series of multi-scale characterization results fully confirms that the present invention has successfully constructed the expected "porous framework + nanoparticle" composite structure, demonstrating the effective control of process parameters over the microstructure and proving the correctness and rationality of the technical solution.

[0110] Figure 11 This is a transmission electron microscopy (TEM) image of the core-shell nanocomposite intermediate derived in Example 1. Figure 11 (a) is a low-magnification transmission electron microscope image of the derived core-shell nanocomposite particles. The basic parameters are wide-angle imaging under low electron dose. The observation object is a group of particles. The image shows that the nanoparticles are regular spherical and well dispersed. The particle size statistical distribution is consistent with the dynamic light scattering results, which proves that the preparation process can effectively control the particle size and remove free components, and achieve a uniform and stable dispersion state. Figure 11(b) is a high-magnification transmission electron microscope image of the core-shell structure of the derived core-shell nanocomposite particles. The basic parameters are mass-thickness contrast imaging at high magnification. The focus is on observing the internal structure of a single particle. The image clearly shows a typical core-shell structure composed of a core with high electron density and a shell with low density. The shell thickness is uniform, which intuitively proves the successful coating of tea polyphenols on the surface of the organic core and the formation of the interfacial bonding structure. Figure 11 (c) is a high-resolution transmission electron microscope image of the shell edge of the derived core-shell nanocomposite particles. The basic parameter is phase contrast atomic-level imaging, which aims to characterize the crystallization state of the micro-region. The image shows that the particle edge mainly exhibits amorphous features, with only extremely local short-range ordered stripes. This is consistent with the characteristics of amorphous aggregates formed by organic macromolecules through non-covalent stacking, ruling out the possibility of forming long-range ordered inorganic crystals. Figure 11 (d) is the selected area electron diffraction pattern of the derived core-shell nanocomposite particles. The basic parameter is electron beam diffraction analysis of a specific particle cluster to determine the overall phase structure. The obtained diffraction pattern is a typical broad diffuse halo ring, without sharp diffraction spots or sharp diffraction rings. This further confirms from a statistical point of view that the organic core-shell nanosystem is in an amorphous or weakly ordered state, which is consistent with the high-resolution imaging results.

[0111] As can be seen from the performance of the examples and comparative examples in Table 1, all examples are significantly superior to the comparative examples in terms of particle size control, dispersion stability, anti-sedimentation performance, and hangover relief and liver protection function. The 28-day particle size growth rate of Examples 1-4 was controlled within 10%, and the 60-day stratification rate was less than 5%, proving the effectiveness of the synergistic stabilization mechanism between the derived covalently grafted intermediate and the derived core-shell nanocomposite intermediate. In contrast, Comparative Examples 1-2 (white hyacinth bean extract exceeding the range), Comparative Examples 3-4 (intermediate exceeding the range), and Comparative Examples 5-6 (missing key intermediate) all showed significant particle size growth and stratification, verifying the rationality of the component range in the claims. In particular, Comparative Example 5 (without the added derived covalently grafted intermediate) and Comparative Example 6 (without the added derived core-shell nanocomposite intermediate) showed the worst stability, demonstrating that the two intermediates have an irreplaceable synergistic effect on colloidal stability. In terms of antioxidant activity and hangover relief and liver protection, Examples 2 and 4 showed the best performance. Comparative Examples 5-7 had significantly reduced function due to insufficient tea polyphenol loading or lack of key intermediates. Although Comparative Example 8 had sufficient tea polyphenol content, its stability was poor due to insufficient homogeneity leading to the disintegration of the nanostructure.

[0112] Table 1. Performance comparison data of the embodiments and comparative examples.

[0113] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that any equivalent structural transformations made under the concept of the present invention and using the contents of the specification and drawings of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A compound fermented beverage containing white hyacinth bean extract for relieving hangovers and protecting the liver, characterized in that, In terms of final products, including: 70 to 98 parts by weight of water; 0.5 to 6.0 parts by weight of white hyacinth bean extract, wherein the white hyacinth bean extract is obtained from white hyacinth bean raw material, which is the dried mature seed of white hyacinth bean, a legume. 0.2 to 5.0 parts by weight of D-anhydrous glucose; Citric acid, 0.01 to 0.30 parts by weight; 0.01 to 0.30 parts by weight of trisodium citrate dihydrate; Pectin 0.005 to 0.20 parts by weight; Xanthan gum, 0.001 to 0.10 parts by weight; Tea polyphenols, 0.01 to 0.50 parts by weight; Lactic acid bacteria starter, which contains lactic acid bacteria, selected from one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, and Lactobacillus casei. The derivative covalent grafting intermediate is 0.02 to 1.00 parts by weight. The derivative covalent grafting intermediate is a grafting product formed by the Maillard reaction between the amino-containing component in the white hyacinth bean extract and D-anhydrous glucose to form a covalent bond. The derivative covalent grafting intermediate is a pre-prepared intermediate that is then added to the compound fermented beverage. The derivative core-shell nanocomposite intermediate is 0.01 to 0.50 parts by weight. The derivative core-shell nanocomposite intermediate has a derivative covalently grafted intermediate as the core and tea polyphenols as the shell. An interfacial bonding structure is formed between the core and the shell. The derivative core-shell nanocomposite intermediate is a pre-prepared intermediate and is added to the compound fermented beverage. The free tea polyphenols do not include the bound tea polyphenols in the derivative core-shell nanocomposite intermediate.

2. The compound fermented beverage as described in claim 1, characterized in that, The derived covalent graft intermediate is prepared by the following steps: S21: Mix white hyacinth bean extract with water to obtain a first solution with a solid mass fraction of 5 to 15 wt%. S22: Add D-anhydrous glucose to the first solution so that the mass ratio of D-anhydrous glucose to the solids of white hyacinth bean extract is 0.05:1 to 0.50:1; S23: Adjust the pH of the first solution to 7.0 to 9.0 by adding a sodium hydroxide aqueous solution with a mass fraction of 1 to 20 wt% dropwise under stirring. S24: React at 60 to 80°C, 0.1 MPa, and a stirring speed of 200 to 800 r / min for 1 to 6 hours to obtain the grafting reaction solution; S25: Cool the grafting reaction solution to 20 to 30°C, and adjust the pH to 5.0 to 7.0 by adding a 1 to 20 wt% aqueous solution of citric acid dropwise under stirring. S26: Perform small molecule removal treatment on the grafting reaction solution. The small molecule removal treatment is selected from one or more of dialysis and ultrafiltration to obtain the derived covalent grafting intermediate. S27: Dry the derived covalent graft intermediate to a moisture content of no more than 10 wt% to obtain a powder, or adjust it to a concentrated solution with a solid content of 10 to 30 wt%. Furthermore, the derived covalent graft intermediate satisfies at least one of the following: a. The apparent viscosity at 25°C is 20 to 300 mPa·s; b. The absorbance at 280 nm increased by 5% to 50% compared to the ungrafted white hyacinth bean extract.

3. The compound fermented beverage as described in claim 1, characterized in that, The derived core-shell nanocomposite intermediate was prepared by the following steps: S31: Dissolve the derived covalent grafting intermediate in water to obtain a second solution with a solid mass fraction of 0.5 to 5 wt%; S32: Dissolve tea polyphenols in water to obtain a third solution, wherein the mass fraction of tea polyphenols in the third solution is 0.05 to 2 wt%. S33: Under the condition of stirring speed of 1000 to 6000 r / min, add the third solution to the second solution and mix for 5 to 30 min, wherein the tea polyphenols in the mixed system account for 10% to 50% of the total solids; S34: The mixture is subjected to high-pressure homogenization, with a homogenization pressure of 50 to 150 MPa and a homogenization pass of 1 to 5 times, to obtain a core-shell nano-dispersion. S35: Ultrafiltration or dialysis is used to remove free small molecules to obtain a derived core-shell nanocomposite intermediate; Furthermore, the derived core-shell nanocomposite intermediates satisfy at least two of the following conditions: a. Particle size D50 is 80 to 200 nm; b. PDI not higher than 0.25; c. The tea polyphenol loading rate is 10% to 50%.

4. The compound fermented beverage as described in claim 1, characterized in that, The white hyacinth bean extract was prepared by the following steps: S41: Mix the white hyacinth bean raw material with water at a mass ratio of 1:10 to 1:30; S42: Extract at 80 to 95°C for 0.5 to 3 hours, followed by solid-liquid separation to obtain the extract; S43: Concentrate the extract to achieve a solids content of 5 to 30 wt% to obtain a concentrated extract of white hyacinth bean extract; S44: Spray-dry or freeze-dry the concentrated white hyacinth bean extract to obtain white hyacinth bean extract powder, wherein the moisture content of the white hyacinth bean extract powder is not higher than 10 wt%. The pressure throughout the entire process from step S41 to step S43 is 0.1 MPa.

5. The compound fermented beverage as described in claim 1, characterized in that, Lactic acid bacteria starter is a lactic acid bacteria seed culture, which is prepared by the following steps: S51: Water, D-anhydrous glucose and white hyacinth bean extract are mixed to obtain a seed culture medium, wherein the mass ratio of D-anhydrous glucose to white hyacinth bean extract solids is 0.2:1 to 2.0:1; S52: The seed culture medium is sterilized at a temperature of 105 to 121°C for 5 to 20 minutes to obtain sterile seed culture medium. S53: Inoculate lactic acid bacteria into a sterile seed culture medium at an inoculation rate of 0.1 to 5 vol%, and culture at 30 to 37°C for 6 to 20 hours to obtain a lactic acid bacteria seed culture. S54: The pH of the lactic acid bacteria seed culture is 3.2 to 4.

6.

6. The compound fermented beverage as described in claim 1, characterized in that, The compound fermented beverage is prepared by fermenting lactic acid bacteria at 30 to 37°C for 6 to 24 hours, with the fermentation endpoint determined by a pH of 3.2 to 4.

6. The compound fermented beverage has a pH of 3.2 to 4.6, a total solids mass fraction of 3 to 12 wt%, and an ethanol mass fraction of no more than 0.5 wt%. Furthermore, the particle size D50 of the derived core-shell nanocomposite intermediate in the compound fermented beverage is 80 to 200 nm and the PDI is no more than 0.

25.

7. A method for preparing a compound fermented beverage containing white hyacinth bean extract for relieving hangovers and protecting the liver, as described in any one of claims 1-6, characterized in that, Includes the following steps: S1: Provides white hyacinth bean extract; S2: Provides intermediates for derivative covalent grafting; S3: Provides intermediates for the derivation of core-shell nanocomposite materials; S4: Mix water, white hyacinth bean extract, D-anhydrous glucose, citric acid, trisodium citrate dihydrate, pectin, xanthan gum and tea polyphenols to obtain the fermentation base; S5: Add lactic acid bacteria seed liquid to the fermentation base and ferment, then cool the fermentation liquid to below 10°C or heat treat it to terminate the fermentation. S6: Add the derived covalent grafting intermediate provided in step S2 and the derived core-shell nanocomposite intermediate provided in step S3 to the fermentation liquid after the fermentation was terminated in step S5 and mix them evenly to obtain a composite fermented beverage. The intermediates provided in steps S2 and S3 are pre-prepared intermediates.

8. The method as described in claim 7, characterized in that, In step S4, pectin and xanthan gum are first added to water and dispersed evenly, and then white hyacinth bean extract and D-anhydrous glucose are added; and the mass ratio of citric acid to trisodium citrate dihydrate is 0.5:1 to 2:

1.

9. The method as described in claim 7, characterized in that, After mixing in step S6, homogenization is performed at a pressure of 20 to 80 MPa for 1 to 3 passes. After homogenization, the mixture is filtered with a pore size of 0.22 to 5 µm. After step S6, the mixture is aseptically filled and stored at a temperature of 2 to 10°C, or at room temperature as a non-viable product.

10. The method as described in claim 7, characterized in that, In step S5, the heat treatment temperature for terminating fermentation is 65 to 85°C, and the heat treatment time is 5 to 30 minutes; and, by using only lactic acid bacteria for fermentation without adding yeast, the mass fraction of ethanol in the final product is not higher than 0.5 wt%.

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