Alcoholism-relieving and liver-protecting solid beverage based on synergistic effect of traditional Chinese medicine drugs and preparation method thereof

Abstract

This invention discloses a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine and its preparation method, relating to the field of traditional Chinese medicine technology. It comprises the following components in the indicated mass ratios: 40-60 parts kudzu root, 12-20 parts jujube fruit, 6-12 parts dried tangerine peel, 6-12 parts hawthorn, and 200-400 parts resistant dextrin; wherein the mass ratio of kudzu root, jujube fruit, dried tangerine peel, and hawthorn is 6:2:1:1. This solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine and its preparation method involves... The formula combines four medicinal and edible ingredients—kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn—in a specific mass ratio of 6:2:1:1, with the ratio of resistant dextrin to the total mass of the herbs limited to 3.6-4.0:1. It utilizes the synergistic effects of kudzu root (which relieves muscle tension and fever, and promotes the production of body fluids and quenches thirst), Japanese raisin tree fruit (which clears heat, promotes urination, and detoxifies alcohol), dried tangerine peel (which regulates qi, strengthens the spleen, dries dampness, and resolves phlegm), and hawthorn (which promotes digestion, eliminates food stagnation, and invigorates blood circulation) to accelerate alcohol metabolism while reducing gastrointestinal irritation and protecting liver cells.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine technology, specifically to a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine drugs, and its preparation method. Background Technology

[0002] In the field of traditional Chinese medicine (TCM) health care, the research and development of hangover relief and liver protection products has always attracted much attention. With in-depth research on the pharmacodynamic material basis and compound compatibility principles of TCM, researchers have gradually realized that by scientifically combining multiple TCMs with hangover relief and liver protection effects, the overall effect of the product can be significantly improved. In recent years, hangover relief and liver protection products based on the principle of synergistic effect of TCM have emerged continuously. These products have made significant progress in extraction processes and formula optimization, promoting the technological upgrading of TCM functional foods.

[0003] However, existing hangover remedies and liver protection products generally have a problem: while accelerating alcohol metabolism, they often neglect the protection of the gastrointestinal tract, leading to significant gastrointestinal irritation during the hangover process. Traditional hangover remedies often focus on increasing the content or types of hangover-relieving ingredients, but lack in-depth consideration of the synergistic effects between the active ingredients and the overall efficacy. This means that when the product is exerting its hangover-relieving effect, it may cause gastrointestinal discomfort or even affect the protective effect on liver cells due to the direct stimulation or increased metabolic burden of the drug ingredients on the gastrointestinal tract. Therefore, improvements are needed. Summary of the Invention

[0004] The purpose of this invention is to provide a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine and its preparation method, so as to solve the problem that the existing hangover relief products have only one function and are difficult to effectively reduce gastrointestinal irritation and help protect liver cells while accelerating alcohol metabolism.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine, comprising the following components in the indicated mass ratios:

[0006] 40-60 parts of kudzu root, 12-20 parts of Japanese raisin tree fruit, 6-12 parts of dried tangerine peel, 6-12 parts of hawthorn, and 200-400 parts of resistant dextrin;

[0007] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:1.

[0008] Furthermore, the tangerine peel mentioned is the peel of Xinhui tea branch tangerine from Guangdong that has been aged for more than five years.

[0009] Furthermore, the dosage form of the solid beverage is granules.

[0010] The preparation method of a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine includes the following steps:

[0011] S1. Weigh out the raw materials of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn according to the mass ratio;

[0012] S2. Grind the dried tangerine peel and hawthorn into powder separately, sieve them to obtain fine powder of dried tangerine peel and fine powder of hawthorn, mix them evenly and set aside.

[0013] S3. Mix kudzu root and Japanese raisin tree fruit, add water to the mixture at a ratio of 2-3 times the total weight of kudzu root and Japanese raisin tree fruit, and soak for 1 hour.

[0014] S4. The soaked kudzu root and Japanese raisin tree fruit are extracted at high temperature for 40 minutes.

[0015] S5. After extraction, filter and collect the kudzu root and Japanese raisin tree extract.

[0016] S6. Mix the resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2 evenly, and place them in a fluidized bed granulator as the base material.

[0017] S7. Spray the kudzu root and Japanese raisin tree extract obtained in step S5 into a fluidized bed granulator for spray granulation to obtain granules.

[0018] S8. Mix the granules obtained in step S7 to obtain a solid beverage product for relieving hangovers and protecting the liver.

[0019] Furthermore, in step S4, the temperature of the high-temperature extraction is 90-100℃.

[0020] Furthermore, in step S7, the temperature of the fluidized bed drying granulation is 70-85℃, the air inlet temperature is 80±2℃, and the atomization pressure is 0.3-0.35MPa.

[0021] Compared with existing technologies, the present invention provides a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine and its preparation method. By combining four medicinal and edible raw materials, namely kudzu root, Japanese raisin tree fruit, tangerine peel, and hawthorn, in a specific mass ratio of 6:2:1:1, and limiting the ratio of resistant dextrin to the total mass of traditional Chinese medicine to 3.6-4.0:1, this formulation utilizes the synergistic effects of kudzu root (relieving muscle tension and fever, promoting body fluid and quenching thirst) as the principal ingredient, Japanese raisin tree fruit (clearing heat, promoting diuresis, and detoxifying alcohol) as the assistant ingredient, tangerine peel (regulating qi, strengthening the spleen, drying dampness and resolving phlegm) as the adjuvant ingredient, and hawthorn (promoting digestion, resolving stagnation, and invigorating blood circulation) as the guiding ingredient. This formulation accelerates alcohol metabolism (relief from hangovers) while significantly reducing the stimulation of the gastrointestinal tract and assisting in protecting liver cells (protecting the stomach and nourishing the liver). Thus, it achieves a systematic functional improvement from a single hangover relief to a three-in-one approach of hangover relief, stomach protection, and liver nourishment, overcoming the shortcomings of traditional hangover relief products that have single functions and may increase the burden on the gastrointestinal tract.

[0022] By employing an integrated preparation process of soaking-high-temperature extraction-filtration-boiling drying granulation, and precisely defining key process parameters (such as water addition of 2-3 times the total mass of raw materials, extraction temperature of 90-100℃, and boiling drying temperature of 70-85℃), this setup ensures the efficient and stable transfer and retention of active ingredients such as flavonoids (e.g., puerarin, dihydromyricetin), organic acids (e.g., hawthorn acid, citric acid), and volatile oils (e.g., limonene) from four traditional Chinese medicines. Simultaneously, by utilizing the carrier characteristics of resistant dextrin and boiling drying technology, solid beverage granules that dissolve rapidly, have a sweet and sour taste, and are stable can be directly produced without adding any chemically synthesized excipients. This achieves a safe and efficient production process and a convenient and palatable product form.

[0023] By explicitly specifying that the tangerine peel used is the peel of Xinhui tangerine peel from Guangdong, aged for more than five years, this design introduces authentic medicinal materials and a specific processing period as key quality control points for raw materials. Xinhui tangerine peel, due to its unique high volatile oil and flavonoid content, is particularly effective in regulating qi, strengthening the spleen, and resolving dampness and phlegm. After aging for more than five years, its medicinal properties become even more mellow. Combining this specific raw material with the aforementioned specific ratio and process not only gives the product a richer and purer aroma and a more harmonious sweetness, but more importantly, it strengthens the foundation of its stomach-protecting and spleen-regulating effects from the source of the raw material. This enhances the overall efficacy reliability and quality differentiation of the product, distinguishing it from similar products using ordinary tangerine peel or tangerine peel powder.

[0024] A specific process for granulation involves pulverizing dried tangerine peel and hawthorn, extracting kudzu root and Japanese raisin tree fruit, and then spraying the extract onto a mixed base. This process ensures the complete preservation of heat-sensitive components such as volatile oils and organic acids in the dried tangerine peel and hawthorn, avoiding losses caused by prolonged high-temperature extraction. Simultaneously, the flavonoids in kudzu root and Japanese raisin tree fruit are fully dissolved through extraction, improving the utilization rate of active ingredients. Spraying the extract onto a mixture of fine powder and resistant dextrin ensures the active ingredients are evenly distributed inside and on the surface of the granules. A final mixing step ensures batch uniformity, resulting in a solid beverage product with uniform composition, rapid dissolution, and a harmonious taste. This solves the problems of significant loss of effective ingredients and poor uniformity in traditional processes. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0026] Figure 1 The preparation process flowchart is provided for an embodiment of the present invention. Detailed Implementation

[0027] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0028] As attached Figure 1 As shown:

[0029] Example 1:

[0030] This invention provides a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine and its preparation method, comprising the following raw materials in parts by weight:

[0031] Kudzu root: 6.0 kg, Japanese raisin tree fruit: 2.0 kg, dried tangerine peel: 1.0 kg, hawthorn: 1.0 kg, resistant dextrin: 38.0 kg.

[0032] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:1; the ratio of the resistant dextrin to the total mass (10.0 kg) of the four Chinese medicinal materials (kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn) is 3.8:1.

[0033] The dried tangerine peel mentioned is the dried peel of Citrus reticulata 'Chachi', produced in Xinhui, Guangdong, and naturally aged for five years.

[0034] The preparation method steps are as follows:

[0035] S1. Raw material pretreatment and weighing: Clean and select kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn separately to remove impurities. Accurately weigh each raw material according to the above weights: kudzu root 6.0 kg, Japanese raisin tree fruit 2.0 kg, dried tangerine peel 1.0 kg, hawthorn 1.0 kg, and resistant dextrin 38.0 kg.

[0036] S2. Grinding: Grind 1.0 kg of dried tangerine peel and 1.0 kg of hawthorn into powder separately using a grinder and pass them through a 100-mesh sieve to obtain fine powder of dried tangerine peel and fine powder of hawthorn. Mix the two fine powders evenly and set aside.

[0037] S3. Soaking: Mix 6.0 kg of kudzu root and 2.0 kg of Japanese raisin tree fruit and place them in a multi-functional extraction tank. Add drinking water to the tank, the volume of which should be twice the total mass of the kudzu root and Japanese raisin tree fruit (8.0 kg), i.e., 16.0 L (approximately 16.0 kg). Soak at room temperature (25±5℃) for 1 hour.

[0038] S4. High-Temperature Extraction: After soaking, turn on the heating device of the extraction tank for high-temperature extraction. Heat the material in the tank to a state of slight boiling, maintaining the extraction temperature at 95±2℃. Start timing from maintaining this temperature and extract at a constant temperature for 40 minutes.

[0039] S5. Filtration and Filtrate Collection: After extraction, while still hot, filter the extract using a double filter with a 200-mesh sieve to separate the residue. Collect all the kudzu root and Japanese raisin tree extract and transfer it to a clean storage tank for later use.

[0040] S6. Base material mixing: Mix 38.0 kg of resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2, and put them into a fluidized bed granulation dryer (FL type) as the base material for fluidized bed granulation.

[0041] S7. Spray Granulation: Turn on the fluidized bed granulator and dryer. The kudzu root and Japanese raisin tree extract obtained in step S5 is pumped into the atomizer via a peristaltic pump and sprayed into the fluidized bed granulator. Set the process parameters: inlet air temperature 80±2℃, material fluidization temperature controlled at 50-55℃, atomization pressure 0.3MPa, fan frequency 35Hz. Perform spray granulation, continuing the drying and granulation process until the material moisture content drops below 5.0% (detected using a rapid moisture analyzer), obtaining granules.

[0042] S8. Total mixing: Put the particles obtained in step S7 into a three-dimensional mixer, set the rotation speed to 40 r / min, and mix for 30 minutes to make the particles uniform.

[0043] S9. Granulation and Packaging: The mixed granules are granulated through a 24-mesh vibrating sieve to remove fine powder and excessively large particles, resulting in finished granules with a uniform particle size distribution. The finished granules are then packaged into food-grade aluminum foil bags, each with a net content of 10.0g, and sealed to obtain the aforementioned hangover relief and liver protection solid beverage product.

[0044] Product characteristics: The obtained product is a uniform granule ranging from brownish-yellow to brownish-brown; it has a slightly fragrant odor and a sweet and sour taste; when placed in 150mL of hot water at a temperature above 90℃, it can completely dissolve within 30 seconds, and the solution is brownish-yellow, clear, and a small amount of Chinese herbal powder precipitate is allowed.

[0045] Example 2:

[0046] This embodiment is basically the same as the previous embodiment, except that it includes raw materials composed of the following parts by weight:

[0047] Kudzu root: 48.0 kg, Japanese raisin tree fruit: 16.0 kg, dried tangerine peel: 8.0 kg, hawthorn: 8.0 kg, resistant dextrin: 304.0 kg.

[0048] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:1; the total mass of the four medicinal materials is 80.0 kg; and the ratio of resistant dextrin to the total mass of the four medicinal materials is 3.8:1.

[0049] The tangerine peel mentioned is the dried peel of the tea branch mandarin orange (Citrus reticulata 'Chachi') produced in Xinhui, Guangdong, and naturally aged for more than five years.

[0050] The preparation method steps are as follows:

[0051] S1. Raw material pretreatment and weighing: Clean and select kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn separately to remove impurities. Accurately weigh each raw material according to the above weights: kudzu root 48.0 kg, Japanese raisin tree fruit 16.0 kg, dried tangerine peel 8.0 kg, hawthorn 8.0 kg, and resistant dextrin 304.0 kg.

[0052] S2. Grinding: Grind 8.0 kg of dried tangerine peel and 8.0 kg of hawthorn into powder using a grinder, and pass them through a 100-mesh sieve to obtain fine powder of dried tangerine peel and fine powder of hawthorn. Mix the two powders evenly and set aside.

[0053] S3. Soaking: Mix 48.0 kg of kudzu root and 16.0 kg of Japanese raisin tree fruit and place them in a multi-functional extraction tank. Add drinking water to the tank, the volume of which should be twice the total mass of the kudzu root and Japanese raisin tree fruit (64.0 kg), i.e., 128.0 L (approximately 128.0 kg). Soak at room temperature (25±5℃) for 1 hour.

[0054] S4. High-Temperature Extraction: After soaking, turn on the heating device of the extraction tank for high-temperature extraction. Heat the material in the tank to a state of slight boiling, maintaining the extraction temperature at 95±2℃. Start timing from maintaining this temperature and extract at a constant temperature for 40 minutes.

[0055] S5. Filtration and Filtrate Collection: After extraction, while still hot, filter the extract using a double filter with a 200-mesh sieve to separate the residue. Collect all the kudzu root and Japanese raisin tree extract and transfer it to a clean storage tank for later use.

[0056] S6. Base material mixing: Mix 304.0 kg of resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2, and put them into a fluidized bed granulation dryer (FL type) as the base material for fluidized bed granulation.

[0057] S7. Spray Granulation: Turn on the fluidized bed granulator dryer. The kudzu root and Japanese raisin tree extract obtained in step S5 is pumped into the atomizer via a peristaltic pump and sprayed into the fluidized bed granulator. Set the process parameters: inlet air temperature 82±2℃, material fluidization temperature controlled at 52-58℃, atomization pressure 0.35MPa, fan frequency 40Hz. Perform spray granulation, continuing the drying and granulation process until the material moisture content drops below 5.0% (detected using a rapid moisture analyzer), obtaining granules.

[0058] S8. Total mixing: Put the particles obtained in step S7 into a three-dimensional mixer, set the rotation speed to 40 r / min, and mix for 30 minutes to make the particles uniform.

[0059] S9. Granulation and Packaging: The mixed granules are granulated through a 24-mesh vibrating sieve to remove fine powder and excessively large particles, resulting in finished granules with a uniform particle size distribution. The finished granules are then packaged into food-grade aluminum foil bags, each with a net content of 10.0g, and sealed to obtain the aforementioned hangover relief and liver protection solid beverage product.

[0060] Product characteristics: The obtained product is uniform granules ranging from brownish-yellow to brownish-brown; it has a slightly fragrant odor, a sweet and sour taste, and a harmonious flavor; when placed in 150mL of hot water at 90℃ or above, it can completely dissolve within 30 seconds, and the solution is brownish-yellow, clear, and a small amount of Chinese herbal powder precipitate is allowed.

[0061] This embodiment shows that, under the premise of maintaining the mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn at 6:2:1:1 and the ratio of resistant dextrin to the total mass of the four Chinese herbs at 3.8:1, solid beverages with consistent product properties and meeting the requirements can be prepared by increasing or decreasing the production scale proportionally.

[0062] Example 3:

[0063] This embodiment is basically the same as the previous embodiment, except that it includes the following raw material composition in parts by weight:

[0064] Kudzu root: 6.0 kg, Japanese raisin tree fruit: 2.0 kg, dried tangerine peel: 1.0 kg, hawthorn: 1.0 kg, resistant dextrin: 38.0 kg.

[0065] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:1; the ratio of the resistant dextrin to the total mass (10.0 kg) of the four Chinese medicinal materials (kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn) is 3.8:1.

[0066] The dried tangerine peel mentioned is the dried peel of Citrus reticulata 'Chachi', produced in Xinhui, Guangdong, and naturally aged for five years.

[0067] The preparation method steps are as follows:

[0068] S1. Raw material pretreatment and weighing: Clean and select kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn separately to remove impurities. Accurately weigh each raw material according to the above weights: kudzu root 6.0 kg, Japanese raisin tree fruit 2.0 kg, dried tangerine peel 1.0 kg, hawthorn 1.0 kg, and resistant dextrin 38.0 kg.

[0069] S2. Grinding: Grind 1.0 kg of dried tangerine peel and 1.0 kg of hawthorn into powder separately using a grinder and pass them through a 100-mesh sieve to obtain fine powder of dried tangerine peel and fine powder of hawthorn. Mix the two fine powders evenly and set aside.

[0070] S3. Soaking: Mix 6.0 kg of kudzu root and 2.0 kg of Japanese raisin tree fruit and place them in a multi-functional extraction tank. Add drinking water to the tank, the volume of which should be 3 times the total mass of the kudzu root and Japanese raisin tree fruit (8.0 kg), i.e., 24.0 L (approximately 24.0 kg). Soak at room temperature (25±5℃) for 1 hour.

[0071] S4. High-Temperature Extraction: After soaking, turn on the heating device of the extraction tank for high-temperature extraction. Heat the material in the tank to a state of slight boiling, and control the extraction temperature at 90±2℃. Start timing from maintaining this temperature and extract at a constant temperature for 40 minutes.

[0072] S5. Filtration and Filtrate Collection: After extraction, while still hot, filter the extract using a double filter with a 200-mesh sieve to separate the residue. Collect all the kudzu root and Japanese raisin tree extract and transfer it to a clean storage tank for later use.

[0073] S6. Base material mixing: Mix 38.0 kg of resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2, and put them into a fluidized bed granulation dryer (FL type) as the base material for fluidized bed granulation.

[0074] S7. Spray Granulation: Turn on the fluidized bed granulator dryer. The kudzu root and Japanese raisin tree extract obtained in step S5 is pumped into the atomizer via a peristaltic pump and sprayed into the fluidized bed granulator. Set the process parameters: inlet air temperature 75±2℃, material fluidization temperature controlled at 48-53℃, atomization pressure 0.28MPa, fan frequency 32Hz. Perform spray granulation, continuing the drying and granulation process until the material moisture content drops below 5.0% (detected using a rapid moisture analyzer), obtaining granules.

[0075] S8. Total mixing: Put the particles obtained in step S7 into a three-dimensional mixer, set the rotation speed to 40 r / min, and mix for 30 minutes to make the particles uniform.

[0076] S9. Granulation and Packaging: The mixed granules are granulated through a 24-mesh vibrating sieve to remove fine powder and excessively large particles, resulting in finished granules with a uniform particle size distribution. The finished granules are then packaged into food-grade aluminum foil bags, each with a net content of 10.0g, and sealed to obtain the aforementioned hangover relief and liver protection solid beverage product.

[0077] Product characteristics: The obtained product is a uniform granule ranging from brownish-yellow to brownish-brown; it has a slightly fragrant odor and a sweet and sour taste; when placed in 150mL of hot water at a temperature above 90℃, it can completely dissolve within 30 seconds, and the solution is brownish-yellow, clear, and a small amount of Chinese herbal powder precipitate is allowed.

[0078] This embodiment demonstrates that, within the parameter range of the preparation method provided by the present invention, for example, by adjusting the amount of water added to three times the total mass of the raw materials, controlling the extraction temperature at 90°C, and controlling the boiling drying temperature at 75°C, a product that meets the requirements can still be stably prepared, proving the reliability of the preparation process and the feasibility of the parameter range.

[0079] Example 4:

[0080] This embodiment is basically the same as the previous embodiment, except that it includes the following raw material composition in parts by weight:

[0081] Kudzu root: 6.0 kg, Japanese raisin tree fruit: 2.0 kg, dried tangerine peel: 1.0 kg, hawthorn: 1.0 kg, resistant dextrin: 38.0 kg.

[0082] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:1; the ratio of the resistant dextrin to the total mass (10.0 kg) of the four Chinese medicinal materials (kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn) is 3.8:1.

[0083] In this embodiment, the tangerine peel is a specific raw material: the tangerine peel is made from the mature peel of the Citrus reticulata 'Chachi' citrus fruit, produced in Xinhui District, Jiangmen City, Guangdong Province. It is sun-dried using traditional methods and then naturally aged for 5 years in a well-ventilated, cool, and dry dedicated warehouse. Upon inspection, this five-year aged Xinhui tangerine peel is three-lobed, with an outer surface ranging from orange-red to brownish-red, with fine wrinkles and sunken oil cells. The inner surface is pale yellowish-white, hard and brittle, with a rich aroma and a pungent, slightly bitter taste, meeting the requirements for Xinhui tangerine peel in the Chinese Pharmacopoeia and relevant local standards.

[0084] The preparation method steps are as follows:

[0085] S1. Raw material pretreatment and weighing: Clean the kudzu root, Japanese raisin tree fruit, and hawthorn berries separately to remove impurities. Before use, brush off the surface dust of the five-year aged Xinhui tangerine peel and accurately weigh each raw material according to the above weights: 6.0 kg of kudzu root, 2.0 kg of Japanese raisin tree fruit, 1.0 kg of tangerine peel, 1.0 kg of hawthorn berries, and 38.0 kg of resistant dextrin.

[0086] S2. Grinding: Grind 1.0 kg of dried tangerine peel and 1.0 kg of hawthorn into powder separately using a grinder and pass them through a 100-mesh sieve to obtain fine powder of dried tangerine peel and fine powder of hawthorn. Mix the two fine powders evenly and set aside.

[0087] S3. Soaking: Mix 6.0 kg of kudzu root and 2.0 kg of Japanese raisin tree fruit and place them in a multi-functional extraction tank. Add drinking water to the tank, the volume of which should be twice the total mass of the kudzu root and Japanese raisin tree fruit (8.0 kg), i.e., 16.0 L (approximately 16.0 kg). Soak at room temperature (25±5℃) for 1 hour.

[0088] S4. High-Temperature Extraction: After soaking, turn on the heating device of the extraction tank for high-temperature extraction. Heat the material in the tank to a state of slight boiling, maintaining the extraction temperature at 95±2℃. Start timing from maintaining this temperature and extract at a constant temperature for 40 minutes.

[0089] S5. Filtration and Filtrate Collection: After extraction, while still hot, filter the extract using a double filter with a 200-mesh sieve to separate the residue. Collect all the kudzu root and Japanese raisin tree extract and transfer it to a clean storage tank for later use.

[0090] S6. Base material mixing: Mix 38.0 kg of resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2, and put them into a fluidized bed granulation dryer (FL type) as the base material for fluidized bed granulation.

[0091] S7. Spray Granulation: Turn on the fluidized bed granulator and dryer. The kudzu root and Japanese raisin tree extract obtained in step S5 is pumped into the atomizer via a peristaltic pump and sprayed into the fluidized bed granulator. Set the process parameters: inlet air temperature 80±2℃, material fluidization temperature controlled at 50-55℃, atomization pressure 0.3MPa, fan frequency 35Hz. Perform spray granulation, continuing the drying and granulation process until the material moisture content drops below 5.0% (detected using a rapid moisture analyzer), obtaining granules.

[0092] S8. Total mixing: Put the particles obtained in step S7 into a three-dimensional mixer, set the rotation speed to 40 r / min, and mix for 30 minutes to make the particles uniform.

[0093] S9. Granulation and Packaging: The mixed granules are granulated through a 24-mesh vibrating sieve to remove fine powder and excessively large particles, resulting in finished granules with a uniform particle size distribution. The finished granules are then packaged into food-grade aluminum foil bags, each with a net content of 10.0g, and sealed to obtain the aforementioned hangover relief and liver protection solid beverage product.

[0094] Product characteristics: The obtained product is a uniform granule ranging from brownish-yellow to brownish-red; it has a fragrant aroma (more intense and purer than products using ordinary dried tangerine peel), a sweet and sour taste with a slightly sweet flavor, and the sweetness is more pronounced; when placed in 150mL of hot water above 90℃, it can completely dissolve within 30 seconds, the solution is brownish-yellow and clear, and a small amount of Chinese herbal powder is allowed to precipitate.

[0095] This embodiment specifically demonstrates an implementation method using dried tangerine peel that meets specific requirements as a raw material. The use of this specific raw material provides the material basis for the specific flavor and potential quality of the final product.

[0096] Comparative example:

[0097] Raw materials and proportions:

[0098] Option A (using kudzu root alone):

[0099] Kudzu root: 10.0 kg, resistant dextrin: 38.0 kg, Hovenia dulcis, dried tangerine peel, hawthorn: none added.

[0100] Option B:

[0101] Kudzu root: 2.5kg, Japanese raisin tree fruit: 2.5kg, dried tangerine peel: 2.5kg, hawthorn: 2.5kg, resistant dextrin: 38.0kg.

[0102] The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 1:1:1:1. The total mass of the four medicinal materials remains 10.0 kg, and the ratio of resistant dextrin to the total mass of the medicinal materials is also 3.8:1.

[0103] The tangerine peel mentioned is ordinary commercially available tangerine peel.

[0104] Preparation method of scheme A (using kudzu root alone):

[0105] S1. Raw material pretreatment and weighing: Weigh 10.0 kg of kudzu root and 38.0 kg of resistant dextrin. Since there is no dried tangerine peel or hawthorn, there is no need for the powdering step.

[0106] S2. Soaking: Place 10.0 kg of kudzu root in a multi-functional extraction tank. Add drinking water, with the water volume being twice the mass of the kudzu root, i.e., 20.0 L. Soak at room temperature (25±5℃) for 1 hour.

[0107] S3. High-temperature extraction: Heat to 95±2℃ in a slight boiling state and extract at a constant temperature for 40 minutes.

[0108] S4. Filtration and filtrate collection: Filter the kudzu root extract while it is still hot using a 200-mesh sieve and collect the extract.

[0109] S5. Preparation of base material: 38.0 kg of resistant dextrin is directly put into the fluidized bed granulation dryer as base material.

[0110] S6. Spray granulation: Spray the kudzu root extract into a fluidized bed granulator for spray granulation, and dry until the moisture content is ≤5.0%.

[0111] S7. Total Mixing: Add the particles to the three-dimensional mixer and mix for 30 minutes.

[0112] S8. Granulation and Packaging: Granulated through a 24-mesh sieve and packaged into 10.0g / bags.

[0113] Preparation method of scheme B (1:1:1:1 ratio):

[0114] S1. Raw material pretreatment and weighing: Weigh 2.5 kg of kudzu root, 2.5 kg of Japanese raisin tree fruit, 2.5 kg of dried tangerine peel, 2.5 kg of hawthorn, and 38.0 kg of resistant dextrin.

[0115] S2. Grinding: Grind 2.5kg of dried tangerine peel and 2.5kg of hawthorn into powder using a grinder, and pass them through a 100-mesh sieve to obtain fine powder of dried tangerine peel and fine powder of hawthorn. Mix the two powders evenly and set aside.

[0116] S3. Soaking: Mix 2.5 kg of kudzu root and 2.5 kg of Japanese raisin tree fruit and place them in a multi-functional extraction tank. Add drinking water, the volume of which should be twice the total mass of the kudzu root and Japanese raisin tree fruit (5.0 kg), i.e., 10.0 L. Soak at room temperature (25±5℃) for 1 hour.

[0117] S4. High-temperature extraction: Heat to 95±2℃ in a slight boiling state and extract at a constant temperature for 40 minutes.

[0118] S5. Filtration and filtrate collection: Filter while hot using a 200-mesh sieve to collect the kudzu root and Japanese raisin tree extract.

[0119] S6. Mixing the base material: Mix 38.0 kg of resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2, and put them into a fluidized bed granulator dryer as the base material.

[0120] S7. Spray granulation: Spray the extract of kudzu root and Japanese raisin tree into a fluidized bed granulator for spray granulation, and dry until the moisture content is ≤5.0%.

[0121] S8. Total Mixing: Add the particles to the three-dimensional mixer and mix for 30 minutes.

[0122] S9. Granulation and Packaging: Granulated through a 24-mesh sieve and packaged into 10.0g / bags.

[0123] Comparison of product properties and process phenomena:

[0124] Option A (Pueraria lobata alone) product:

[0125] Process phenomena: The extract has a monotonous taste, and the mixed slurry has a low viscosity.

[0126] Product characteristics: The obtained granules are light yellowish-brown. It has a faint odor, a bland and slightly sweet taste, and a noticeably weak sourness and aroma. It dissolves well, but the solution has a monotonous taste and lacks complexity.

[0127] Option B Product:

[0128] Process observations: The extract has a prominent acidic and bitter taste. During the drying and granulation stage, the mixed slurry tends to adhere to the inner wall of the equipment.

[0129] Product characteristics: The obtained granules are dark brown. The aroma is mixed and disordered, with a distinctly sour and bitter taste, insufficient sweetness, and a poor balance of sour, sweet, and slightly sweet flavors. The solution has an unbalanced mouthfeel after dissolution.

[0130] Analysis and Conclusion

[0131] Compared with the product obtained in Example 1 (slightly fragrant, sweet and sour, with a harmonious flavor):

[0132] Comparative scheme A confirms that relying solely on a single hangover-relieving ingredient (kudzu root) cannot achieve the flavor harmony (sour, sweet, and fragrant) and the contribution to the sensory quality of the process and the final product brought about by the synergy of Japanese raisin tree fruit, dried tangerine peel, and hawthorn.

[0133] Comparative Example B confirms that deviating from the specific 6:2:1:1 mass ratio of this invention (especially the significantly high proportion of kudzu root as the principal ingredient), even using all four raw materials, leads to an imbalance in product flavor (prominent sourness and bitterness) and decreased stability in the production process (easy sticking to the walls). This highlights the crucial role of the specific ratio described in this invention in obtaining a solid beverage product with harmonious flavor and stable processing, which cannot be easily achieved through conventional formulations.

[0134] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine, characterized in that, The composition includes the following components in the indicated mass proportions: 40-60 parts of kudzu root, 12-20 parts of Japanese raisin tree fruit, 6-12 parts of dried tangerine peel, 6-12 parts of hawthorn, and 200-400 parts of resistant dextrin; The mass ratio of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn is 6:2:1:

1.

2. The solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine as described in claim 1, characterized in that, The tangerine peel mentioned is the peel of a tangerine from Xinhui, Guangdong, that has been aged for more than five years.

3. The solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine as described in claim 1, characterized in that, The solid beverage is in granule form.

4. A method for preparing a solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine, applicable to the solid beverage for relieving hangovers and protecting the liver based on the synergistic effect of traditional Chinese medicine as described in any one of claims 1 to 3, characterized in that, Includes the following steps: S1. Weigh out the raw materials of kudzu root, Japanese raisin tree fruit, dried tangerine peel, and hawthorn according to the mass ratio; S2. Grind the dried tangerine peel and hawthorn into powder separately, sieve them to obtain fine powder of dried tangerine peel and fine powder of hawthorn, mix them evenly and set aside. S3. Mix kudzu root and Japanese raisin tree fruit, add water to the mixture at a ratio of 2-3 times the total weight of kudzu root and Japanese raisin tree fruit, and soak for 1 hour. S4. The soaked kudzu root and Japanese raisin tree fruit are extracted at high temperature for 40 minutes. S5. After extraction, filter and collect the kudzu root and Japanese raisin tree extract; S6. Mix the resistant dextrin with the tangerine peel powder and hawthorn powder obtained in step S2 evenly, and place them in a fluidized bed granulator as the base material. S7. Spray the kudzu root and Japanese raisin tree extract obtained in step S5 into a fluidized bed granulator for spray granulation to obtain granules. S8. Mix the granules obtained in step S7 to obtain a solid beverage product for relieving hangovers and protecting the liver.

5. The preparation method of the hangover-relieving and liver-protecting solid beverage based on the synergistic effect of traditional Chinese medicine according to claim 4, characterized in that, In step S4, the high-temperature extraction temperature is 90-100℃.

6. The preparation method of the hangover-relieving and liver-protecting solid beverage based on the synergistic effect of traditional Chinese medicine according to claim 4, characterized in that, In step S7, the temperature of the fluidized bed drying granulation is 70-85℃, the air inlet temperature is 80±2℃, and the atomization pressure is 0.3-0.35MPa.

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