Tibetan medicine drink for protecting liver and relieving hangover and preparation process thereof

Abstract

The application discloses a Tibetan medicine drink for dispelling alcohol and protecting liver and a preparation process thereof, and relates to the technical field of health products, which is prepared from the following raw materials in parts by weight: 25-35 parts of phyllanthus emblica, 15-25 parts of pueraria, 10-15 parts of rhodiola, 10-15 parts of sea buckthorn, 8-15 parts of herba potentillae chinensis, 5-8 parts of licorice, and 5-10 parts of honey; the sea buckthorn is sea buckthorn peel and pulp with seeds removed; and the phyllanthus emblica is steam flash explosion treated phyllanthus emblica. The Tibetan medicine drink for dispelling alcohol and protecting liver and the preparation process thereof remove the source of hard particles, i.e. sea buckthorn seeds, from the source, so that the sand feeling and foreign matter feeling in the drink are avoided, the smoothness of the product taste is ensured, the risk of sea buckthorn seed debris blocking the filling equipment is eliminated, and the continuity and production efficiency of the filling process are ensured.

Description

Technical Field

[0001] This invention relates to the field of health product technology, specifically to a Tibetan medicine hangover relief and liver protection beverage and its preparation process. Background Technology

[0002] Alcoholic liver injury is a prevalent metabolic disease in modern society. Ethanol and its metabolite acetaldehyde cause liver cell damage through mechanisms such as inducing oxidative stress and activating inflammatory pathways. Currently, chemically synthesized hepatoprotective drugs have certain side effects, while hangover relief and liver protection products derived from natural products have attracted much attention due to their high safety and long-term suitability. Tibetan medicine herbs such as Phyllanthus emblica, Rhodiola rosea, and Hippophae rhamnoides are rich in polyphenols, flavonoids, and vitamin-like active ingredients, possessing strong antioxidant and hepatoprotective effects. Developing hangover relief and liver protection drinks using these herbs has become a research hotspot in the functional food field. Related preparation technologies typically employ conventional processes such as water decoction extraction, solid-liquid separation, and concentration blending. The raw material processing method directly affects the quality and production efficiency of the final product.

[0003] However, in existing beverage preparation technologies using sea buckthorn as a raw material, the whole fruit (including peel, pulp, and seeds) is generally directly fed into the process or extracted after only coarse crushing. The outer shell of sea buckthorn seeds is hard and rich in lignin and cellulose. During mechanical crushing and boiling, a large number of fine, hard fragments are easily generated. These fragments are small in size and difficult to be completely retained by conventional filtration methods, ultimately remaining in the beverage. These hard particles give the beverage a noticeable gritty and foreign object-like feel, seriously degrading the taste quality and consumer acceptance. At the same time, the fragments can easily clog precision components such as filling heads and valves during the filling process, leading to frequent equipment shutdowns for cleaning, which seriously restricts the continuity of the filling process and production efficiency. Therefore, improvements are needed. Summary of the Invention

[0004] The purpose of this invention is to provide a Tibetan medicine hangover relief and liver protection beverage and its preparation process, so as to solve the problems of taste deterioration and clogging of filling equipment caused by the mixing of sea buckthorn seed fragments into the beverage in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a Tibetan medicine hangover relief and liver protection beverage, comprising the following raw materials in parts by weight:

[0006] Phyllanthus emblica 25-35 parts, Pueraria lobata 15-25 parts, Rhodiola rosea 10-15 parts, Hippophae rhamnoides 10-15 parts, Gynostemma pentaphyllum 8-15 parts, Glycyrrhiza uralensis 5-8 parts, honey 5-10 parts;

[0007] The sea buckthorn refers to the sea buckthorn fruit peel and pulp with the seeds removed and the skin retained, and the amla refers to amla that has undergone steam flash explosion treatment.

[0008] Furthermore, the process conditions for the steam flash explosion treatment are: steam pressure 1.0-2.0 MPa, pressure holding time 1-5 minutes, and instantaneous pressure release to atmospheric pressure.

[0009] Furthermore, the method of removing the seeds from the sea buckthorn is mechanical deseeding, and the sea buckthorn peel and pulp with the seeds removed do not contain any sea buckthorn seed fragments.

[0010] Furthermore, the amla mentioned refers to the dried amla fruit.

[0011] Furthermore, after the beverage is filled, a nitrogen protective layer is filled above the liquid surface.

[0012] A preparation process for a Tibetan medicine hangover relief and liver protection beverage includes the following steps:

[0013] S1. The dried fruit of Phyllanthus emblica is subjected to steam flash explosion treatment to obtain flash-exploded Phyllanthus emblica;

[0014] S2. Mix the flash-burst amla, kudzu root, rhodiola rosea, sea buckthorn peel and pulp (with seeds removed but skin left), scutellaria barbata, and licorice root, add water and decoct to extract, then separate the solid and liquid to obtain the extract.

[0015] S3. Mix the extract with honey to obtain the preparation solution;

[0016] S4. Fill the prepared solution into the container, and before sealing, fill the space above the liquid surface in the container with nitrogen gas and then seal it.

[0017] S5. Sterilize the filled and sealed beverage to obtain the final product.

[0018] Further, in step S1, the process conditions for the steam flash explosion treatment are: steam pressure 1.0-2.0 MPa, pressure holding time 1-5 minutes, and instantaneous pressure release to atmospheric pressure.

[0019] Further, in step S2, the extraction by adding water and decocting is as follows: add 8 to 12 times the total weight of the raw materials with water, decoct for 1 to 2 hours, and filter out the liquid; add 6 to 10 times the amount of water to the residue, decoct for 0.5 to 1.5 hours, filter out the liquid, and combine the two liquids.

[0020] Furthermore, in step S4, the nitrogen gas being filled is food-grade nitrogen gas.

[0021] Further, in step S5, the sterilization is performed by steam sterilization at 100-105°C for 20-40 minutes.

[0022] Compared with existing technologies, the present invention provides a Tibetan medicine hangover relief and liver protection beverage and its preparation process. By pre-treating sea buckthorn by removing the seeds, only the sea buckthorn peel and pulp are retained for subsequent processes. This removes the source of hard particles such as sea buckthorn seeds from the source, thereby avoiding the gritty or foreign object feeling in the beverage, ensuring the smoothness of the product's taste, and eliminating the risk of sea buckthorn seed fragments clogging the filling equipment, ensuring the continuity of the filling process and production efficiency.

[0023] By subjecting dried amla fruit to a steam flash explosion treatment before extraction, the physical expansion force generated by the instantaneous release of high-pressure steam breaks down the dense structure of the pulp tissue, making the amla pulp loose and porous. This inhibits the excessive dissolution of pectin during subsequent decoction and extraction, avoiding the problems of turbidity and clumping precipitation in the extract caused by pectin precipitation. At the same time, it increases the dissolution rate of effective ingredients and shortens the extraction time.

[0024] By combining the steam-flash-treated amla with the peel and pulp of sea buckthorn (without seeds and skin) and other medicinal materials for decoction, the extract contains neither sea buckthorn seed fragments nor significantly reduces the dissolution of amla pectin. This significantly improves the filtration speed in the solid-liquid separation process, reduces the frequency of filter cleaning, and improves the operability of the process.

[0025] By combining the above-mentioned seed removal treatment and steam flash explosion treatment, the problems of hard particles caused by sea buckthorn seeds and viscous sedimentation caused by amla pectin were solved respectively. Thus, without the addition of external clarifying agents or enzymatic hydrolysis, extracts and blends with high clarity and good fluidity were obtained solely through physical means.

[0026] By filling the space above the liquid surface of the oral liquid bottle with nitrogen gas before filling and sealing, and then immediately sealing it, the residual air inside the bottle is replaced with inert gas, which reduces the amount of contact between the beverage and oxygen. This slows down the rate of oxidative browning of the polyphenols and vitamins contained in sea buckthorn and amla, allowing the beverage to maintain its color and flavor from the initial filling stage even after long-term storage at room temperature and away from light.

[0027] By adding *Gynostemma pentaphyllum* to the formula, the total flavonoids it contains can significantly reduce serum ALT and AST levels, increase SOD and GSH-Px activity in liver tissue, and reduce MDA content. At the same time, *Gynostemma pentaphyllum* can accelerate the decomposition and metabolism of alcohol in the human body. When combined with Tibetan medicinal materials such as *Eupatorium fortunei* and *Hippophae rhamnoides*, *Gynostemma pentaphyllum* exerts multiple effects of alcohol detoxification and liver protection through anti-oxidation, accelerating alcohol metabolism, and protecting liver cells, further enhancing the alcohol detoxification and liver protection effects of this invention. Attached Figure Description

[0028] 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.

[0029] Figure 1 The preparation process flowchart is provided for an embodiment of the present invention. Detailed Implementation

[0030] 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.

[0031] As attached Figure 1 As shown:

[0032] Example 1:

[0033] This invention provides a Tibetan medicine hangover remedy and liver-protecting beverage and its preparation process, comprising the following steps: Weighing 30 kg of dried Phyllanthus emblica fruit, 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 10 kg of Gynostemma pentaphyllum root, 6 kg of licorice root, and 8 kg of honey. Separately, fresh Hippophae rhamnoides fruit is taken and mechanically deseeded using a drum-type deseeding machine to separate and remove the seeds. A total of 12 kg of the deseeded Hippophae rhamnoides peel and pulp is collected for later use. The deseeded Hippophae rhamnoides peel and pulp do not contain any visible Hippophae rhamnoides seed fragments.

[0034] 30 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 1.5 MPa, and this pressure was maintained for 3 minutes. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, the Phyllanthus emblica pulp tissue became loose and porous, and its volume expanded to approximately 1.8 times that before treatment.

[0035] Add 30 kg of Phyllanthus emblica, 20 kg of Pueraria lobata, 12 kg of Rhodiola rosea, 12 kg of Hippophae rhamnoides (with seeds removed but peel retained), 10 kg of Gynostemma pentaphyllum, and 6 kg of Glycyrrhiza uralensis to a multi-functional extraction tank. Add 840 L of purified water (equivalent to 10 times the total weight of all raw materials), heat to a boil, and simmer for 1.5 hours. After simmering, filter through a 100-mesh stainless steel screen and collect the first filtrate. Return the filtered residue to the extraction tank, add 672 L of purified water (equivalent to 8 times the total weight of all raw materials), heat to a boil, and simmer for 1 hour. Filter through a 100-mesh stainless steel screen and collect the second filtrate. Combine the two filtrates to obtain approximately 1350 L of extract.

[0036] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate was approximately 100L. After the concentrate cooled naturally to 45℃, 8kg of honey was added and stirred until completely dissolved. The volume was then brought up to 100L with purified water. After stirring evenly, the solution was filtered through a 200-mesh stainless steel filter to obtain the prepared solution.

[0037] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was filled into the space above the liquid surface of each oral liquid bottle using a nitrogen filling device. The nitrogen flow rate was 2L / min, and the filling time for each bottle was 2 seconds. After the nitrogen filling was completed, the bottle was immediately capped and sealed.

[0038] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 30 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection, and the finished Tibetan medicine hangover relief and liver protection beverage is obtained.

[0039] The resulting beverage is an orange-yellow to brownish-yellow liquid. Upon standing, it shows no layering, and there are no hard particles or pectin clumps at the bottom of the bottle. It has a smooth texture without any gritty feel from sea buckthorn seed fragments. After being stored at room temperature away from light for 6 months, the beverage's color showed no significant change to the naked eye compared to its initial bottling stage.

[0040] Example 2:

[0041] This invention provides a Tibetan medicine hangover relief and liver protection beverage and its preparation process, comprising the following steps:

[0042] Weigh out 30 kg of dried Phyllanthus emblica fruit, 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 8 kg of Gynostemma pentaphyllum root, 6 kg of licorice root, and 8 kg of honey. Take fresh sea buckthorn fruit and mechanically remove the seeds using a drum-type seed remover. Collect 12 kg of the deseeded sea buckthorn peel and pulp for later use. The deseeded sea buckthorn peel and pulp should not contain any visible sea buckthorn seed fragments.

[0043] 30 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 1.0 MPa, and this pressure was maintained for 1 minute. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened, and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, a few irregular cracks appeared on the surface of the Phyllanthus emblica pulp, and the local tissue showed slight loosening. The volume expanded to approximately 1.2 times that before treatment.

[0044] 30 kg of Phyllanthus emblica, 20 kg of Pueraria lobata, 12 kg of Rhodiola rosea, 12 kg of Hippophae rhamnoides (with seeds removed but peel retained), 8 kg of Gynostemma pentaphyllum, and 6 kg of Glycyrrhiza uralensis were placed together in a multi-functional extraction tank. 800 L of purified water was added, and the mixture was heated to a boil and simmered for 1.5 hours. After simmering, the mixture was filtered through a 100-mesh stainless steel screen, and the first filtrate was collected. The filtered residue was then returned to the extraction tank, and 640 L of purified water was added. The mixture was heated to a boil and simmered for 1 hour. The residue was then filtered through a 100-mesh stainless steel screen, and the second filtrate was collected. The two filtrates were combined to obtain approximately 1280 L of extract.

[0045] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate was approximately 100L. After the concentrate cooled naturally to 45℃, 8kg of honey was added and stirred until completely dissolved. The volume was then brought up to 100L with purified water. After stirring evenly, the solution was filtered through a 200-mesh stainless steel filter to obtain the prepared solution.

[0046] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was filled into the space above the liquid surface of each oral liquid bottle using a nitrogen filling device. The nitrogen flow rate was 2L / min, and the filling time for each bottle was 2 seconds. After the nitrogen filling was completed, the bottle was immediately capped and sealed.

[0047] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 30 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection, and the finished Tibetan medicine hangover relief and liver protection beverage is obtained.

[0048] The resulting beverage is a brownish-yellow liquid. Upon standing, no hard particles were observed to settle, and the texture was smooth. After being stored at room temperature away from light for 6 months, the color showed no significant change compared to the initial bottling stage.

[0049] Example 3:

[0050] This invention provides a Tibetan medicine hangover remedy and liver-protecting beverage and its preparation process, including the following steps: Weigh 25 kg of dried Phyllanthus emblica fruit, 15 kg of Pueraria lobata root, 10 kg of Rhodiola rosea root, 15 kg of Gynostemma pentaphyllum root, 5 kg of licorice root, and 5 kg of honey. Take fresh sea buckthorn fruit, mechanically remove the seeds using a drum-type seed remover, separate and remove the sea buckthorn seeds, and collect 10 kg of the deseeded sea buckthorn peel and pulp for later use. The deseeded sea buckthorn peel and pulp do not contain any visible sea buckthorn seed fragments.

[0051] 25 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 2.0 MPa, and this pressure was maintained for 5 minutes. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened, and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, the Phyllanthus emblica fruit pulp tissue was completely swollen, exhibiting a uniform flocculent or spongy texture, and its volume increased to approximately 2.5 times that before treatment.

[0052] Add 25 kg of Phyllanthus emblica, 15 kg of Pueraria lobata, 10 kg of Rhodiola rosea, 10 kg of Hippophae rhamnoides (with seeds removed but peel retained), 15 kg of Gynostemma pentaphyllum, and 5 kg of Glycyrrhiza uralensis to a multi-functional extraction tank. Add 640 L of purified water (equivalent to 8 times the total weight of all raw materials), heat to a boil, and simmer for 1 hour. After simmering, filter through a 100-mesh stainless steel screen and collect the first filtrate. Return the filtered residue to the extraction tank, add 480 L of purified water (equivalent to 6 times the total weight of all raw materials), heat to a boil, and simmer for 0.5 hours. Filter through a 100-mesh stainless steel screen and collect the second filtrate. Combine the two filtrates to obtain approximately 1000 L of extract.

[0053] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate was approximately 80L. After the concentrate cooled naturally to 40℃, 5kg of honey was added and stirred until completely dissolved. The volume was then brought up to 100L with purified water. After stirring evenly, the solution was filtered through a 200-mesh stainless steel filter to obtain the prepared solution.

[0054] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was filled into the space above the liquid surface of each oral liquid bottle using a nitrogen filling device at a flow rate of 3L / min and a filling time of 3 seconds per bottle. The bottle was capped and sealed immediately after the nitrogen filling was completed.

[0055] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 100°C for 40 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection, and the finished Tibetan medicine hangover relief and liver protection beverage is obtained.

[0056] The resulting beverage is a bright orange-yellow liquid, clear and transparent, without any hard particle sediment. After being stored at room temperature away from light for 12 months, no sediment formed at the bottom of the bottle, and the beverage color remained stable. The microbiological test results met the requirements of GB 7101.

[0057] Example 4:

[0058] This invention provides a Tibetan medicine drink for relieving hangovers and protecting the liver, and its preparation process, including the following steps: Weigh 35 kg of dried Phyllanthus emblica fruit, 25 kg of Pueraria lobata root, 15 kg of Rhodiola rosea root, 12 kg of Gynostemma pentaphyllum root, 8 kg of licorice root, and 10 kg of honey. Take fresh sea buckthorn fruit, mechanically remove the seeds using a drum-type seed remover, separate and remove the sea buckthorn seeds, and collect 15 kg of the deseeded sea buckthorn peel and pulp for later use. The deseeded sea buckthorn peel and pulp do not contain any visible sea buckthorn seed fragments.

[0059] 35 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 1.8 MPa, and this pressure was maintained for 4 minutes. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened, and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, the Phyllanthus emblica pulp tissue exhibited a uniform spongy texture, and its volume expanded to approximately 2.0 times its original size.

[0060] Add 35 kg of Phyllanthus emblica, 25 kg of Pueraria lobata, 15 kg of Rhodiola rosea, 15 kg of Hippophae rhamnoides (with seeds removed but peel retained), 12 kg of Gynostemma pentaphyllum, and 8 kg of Glycyrrhiza uralensis to a multi-functional extraction tank. Add 1100 L of purified water (equivalent to 10 times the total weight of all raw materials), heat to a boil, and simmer for 2 hours. After simmering, filter through a 100-mesh stainless steel screen and collect the first filtrate. Return the filtered residue to the extraction tank, add 880 L of purified water (equivalent to 8 times the total weight of all raw materials), heat to a boil, and simmer for 1.5 hours. Filter through a 100-mesh stainless steel screen and collect the second filtrate. Combine the two filtrates to obtain approximately 1750 L of extract.

[0061] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate was approximately 90L. After the concentrate cooled naturally to 45℃, 10kg of honey was added and stirred until completely dissolved. The volume was then brought up to 100L with purified water. After stirring evenly, the solution was filtered through a 200-mesh stainless steel filter to obtain the prepared solution.

[0062] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was filled into the space above the liquid surface of each oral liquid bottle using a nitrogen filling device. The nitrogen flow rate was 2L / min, and the filling time for each bottle was 2 seconds. After the nitrogen filling was completed, the bottle was immediately capped and sealed.

[0063] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 20 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection, and the finished Tibetan medicine hangover relief and liver protection beverage is obtained.

[0064] The resulting beverage is an orange-yellow liquid, clear and transparent, with no hard particles or sediment. It has a smooth texture and no gritty feel.

[0065] Comparative Example 1:

[0066] Weigh out 30 kg of dried Phyllanthus emblica fruit, 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 10 kg of Gynostemma pentaphyllum root, 6 kg of licorice root, and 8 kg of honey. Take fresh sea buckthorn fruit and mechanically remove the seeds using a drum-type seed remover. Collect 12 kg of the deseeded sea buckthorn pericarp and pulp for later use. The deseeded sea buckthorn pericarp and pulp should not contain any visible sea buckthorn seed fragments.

[0067] In this comparative example, the Phyllanthus emblica was not subjected to steam flash explosion treatment. 30 kg of dried Phyllanthus emblica fruit (without steam flash explosion treatment), 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 12 kg of sea buckthorn fruit peel and pulp (without seeds and skin), 10 kg of Gynostemma pentaphyllum, and 6 kg of Glycyrrhiza uralensis root were placed together in a multi-functional extraction tank, along with 840 L of purified water. The mixture was heated to boiling and simmered at a gentle boil for 1.5 hours. After simmering, the mixture was filtered through a 100-mesh stainless steel screen, and the first filtrate was collected. During filtration, the flow rate of the filtrate was observed to be significantly slower than in Example 1, and a viscous gelatinous substance gradually adhered to the surface of the 100-mesh stainless steel screen, requiring multiple cleanings to complete the filtration. The filtered residue was returned to the extraction tank, and 672 L of purified water was added. The mixture was heated to boiling and simmered at a gentle boil for 1 hour. The mixture was then filtered through a 100-mesh stainless steel screen, and the second filtrate was collected. The two filtrates were combined to obtain approximately 1300 L of extract. The extract was turbid and grayish-brown in color.

[0068] The obtained extract was concentrated under reduced pressure at 65°C and a vacuum of -0.07 MPa until the volume of the concentrate reached approximately 100 L. After the concentrate cooled naturally to 45°C, 8 kg of honey was added and stirred until completely dissolved. Purified water was then added to bring the total volume to 100 L. The mixture was stirred thoroughly and then filtered through a 200-mesh stainless steel filter to obtain the prepared solution. The prepared solution remained turbid, and its transmittance was significantly lower than that of the prepared solution obtained in Example 1.

[0069] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was filled into the space above the liquid surface of each oral liquid bottle using a nitrogen filling device. The nitrogen flow rate was 2L / min, and the filling time for each bottle was 2 seconds. After the nitrogen filling was completed, the bottle was immediately capped and sealed.

[0070] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 30 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection to obtain the finished product.

[0071] The resulting beverage was a grayish-brown, cloudy liquid. After standing at room temperature for 24 hours, grayish-white pectin precipitates formed at the bottom of the bottle, with a precipitate layer approximately one-fifth the total height of the liquid. Gentle shaking did not disperse the precipitate; it remained in clumps at the bottom of the bottle. After 7 days, the upper layer of liquid darkened to a deep brown, and the lower layer of precipitate solidified. The taste was noticeably astringent, with a pronounced astringent sensation in the throat.

[0072] Comparative Example 2:

[0073] Weigh out 30 kg of dried Phyllanthus emblica fruit, 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 10 kg of Gynostemma pentaphyllum root, 6 kg of licorice root, and 8 kg of honey. Take 12 kg of fresh Hippophae rhamnoides fruit. In this comparative example, the Hippophae rhamnoides fruit is not deseeded and the whole fruit (including peel, pulp, and seeds) is used directly in subsequent processes.

[0074] 30 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 1.5 MPa, and this pressure was maintained for 3 minutes. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, the Phyllanthus emblica pulp tissue became loose and porous, and its volume expanded to approximately 1.8 times that before treatment.

[0075] 30 kg of Phyllanthus emblica, 20 kg of Pueraria lobata, 12 kg of Rhodiola rosea, 12 kg of whole, unseeded Hippophae rhamnoides fruit, 10 kg of Gynostemma pentaphyllum, and 6 kg of Glycyrrhiza uralensis were placed together in a multi-functional extraction tank. 840 L of purified water was added, and the mixture was heated to a boil and simmered for 1.5 hours. After simmering, the mixture was filtered through a 100-mesh stainless steel screen, and the first filtrate was collected. During filtration, Hippophae rhamnoides seeds were retained on the surface of the filter screen along with the dregs. The filtered dregs were then returned to the extraction tank, and 672 L of purified water was added. The mixture was heated to a boil and simmered for 1 hour. The mixture was then filtered through a 100-mesh stainless steel screen, and the second filtrate was collected. The two filtrates were combined to obtain approximately 1330 L of extract. A small amount of fine, dark-colored suspended particles were visible in the extract.

[0076] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate reached approximately 100L. After the concentrate cooled naturally to 45℃, 8kg of honey was added and stirred until completely dissolved. Purified water was then added to bring the total volume to 100L. The mixture was stirred thoroughly and then filtered through a 200-mesh stainless steel filter to obtain the prepared solution. Trace amounts of fine, dark-colored suspended particles were still visible in the prepared solution.

[0077] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. During the filling process, the filling head of the filling machine became clogged three times, requiring the machine to be stopped and the filling head cleaned before continuing filling. Upon inspection, the clogging material was found to be fine sea buckthorn seed fragments. Before capping and sealing, food-grade nitrogen gas with a purity of not less than 99.9% was used to fill the space above the liquid surface of each oral liquid bottle using a nitrogen filling device at a flow rate of 2L / min and a filling time of 2 seconds per bottle. The bottles were immediately capped and sealed after nitrogen filling was completed.

[0078] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 30 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection to obtain the finished product.

[0079] The resulting beverage is a brownish-yellow liquid with scattered, dark, fine, hard particles as sediment at the bottom of the bottle. After standing at room temperature for 48 hours, the sediment at the bottom of the bottle increased significantly, forming a layer of dark, flaky sediment. When evaluating the taste, a noticeable gritty and foreign body sensation can be perceived in the mouth, along with a slight frictional discomfort in the throat; the texture is rough.

[0080] Comparative Example 3:

[0081] Weigh out 30 kg of dried Phyllanthus emblica fruit, 20 kg of Pueraria lobata root, 12 kg of Rhodiola rosea root, 10 kg of Gynostemma pentaphyllum root, 6 kg of licorice root, and 8 kg of honey. Take fresh sea buckthorn fruit and mechanically remove the seeds using a drum-type seed remover. Collect 12 kg of the deseeded sea buckthorn pericarp and pulp for later use. The deseeded sea buckthorn pericarp and pulp should not contain any visible sea buckthorn seed fragments.

[0082] 30 kg of dried Phyllanthus emblica fruit was placed into a steam flash explosion tank. After closing the tank lid, saturated steam was introduced to raise the steam pressure inside the tank to 1.5 MPa, and this pressure was maintained for 3 minutes. Then, the pressure relief valve was opened instantly, allowing the pressure inside the tank to drop to atmospheric pressure within 0.5 seconds. The tank lid was then opened and the material was removed, yielding Phyllanthus emblica fruit treated with steam flash explosion. After flash explosion, the Phyllanthus emblica pulp tissue became loose and porous, and its volume expanded to approximately 1.8 times that before treatment.

[0083] 30 kg of Phyllanthus emblica, 20 kg of Pueraria lobata, 12 kg of Rhodiola rosea, 12 kg of Hippophae rhamnoides (with seeds removed but peel retained), 10 kg of Gynostemma pentaphyllum, and 6 kg of Glycyrrhiza uralensis were placed together in a multi-functional extraction tank. 840 L of purified water was added, and the mixture was heated to a boil and simmered for 1.5 hours. After simmering, the mixture was filtered through a 100-mesh stainless steel screen, and the first filtrate was collected. The filtered residue was then returned to the extraction tank, and 672 L of purified water was added. The mixture was heated to a boil and simmered for 1 hour. The residue was then filtered through a 100-mesh stainless steel screen, and the second filtrate was collected. The two filtrates were combined to obtain approximately 1350 L of extract.

[0084] The obtained extract was concentrated under reduced pressure at 65℃ and a vacuum of -0.07MPa until the volume of the concentrate was approximately 100L. After the concentrate cooled naturally to 45℃, 8kg of honey was added and stirred until completely dissolved. The volume was then brought up to 100L with purified water. After stirring evenly, the solution was filtered through a 200-mesh stainless steel filter to obtain the prepared solution.

[0085] The prepared solution was filled into 10mL soda-lime glass oral liquid bottles using an oral liquid filling machine, with each bottle containing 10mL. In this comparative example, no nitrogen purging was performed after filling; the bottles were directly capped and sealed, and the space above the liquid level inside the bottles was filled with ordinary air.

[0086] After filling and sealing, the oral liquid bottles are placed in a steam sterilizer and sterilized at 105°C for 30 minutes. After sterilization, the bottles are allowed to cool naturally to room temperature. Products with poor sealing or abnormal appearance are removed by light inspection to obtain the finished product.

[0087] The resulting beverage was an orange-yellow to brownish-yellow liquid on the day of bottling, with a color consistent with the product on the day of bottling in Example 1. After being stored at room temperature and away from light for one month, the beverage's color began to change from orange-yellow to dark brown. After being stored at room temperature and away from light for three months, the beverage turned dark brown, with a color difference value ΔE reaching 8.5 compared to the day of bottling. After being stored at room temperature and away from light for six months, the beverage's color further deepened to dark brown, and a distinct oxidative rancid odor could be detected upon opening the bottle, along with an unpleasant rancid taste.

[0088] 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 Tibetan medicine drink for relieving hangovers and protecting the liver, characterized in that, It is made from the following ingredients in parts by weight: Phyllanthus emblica 25-35 parts, Pueraria lobata 15-25 parts, Rhodiola rosea 10-15 parts, Hippophae rhamnoides 10-15 parts, Gynostemma pentaphyllum 8-15 parts, Glycyrrhiza uralensis 5-8 parts, honey 5-10 parts; The sea buckthorn refers to the sea buckthorn fruit peel and pulp with the seeds removed and the skin retained, and the amla refers to amla that has undergone steam flash explosion treatment.

2. The Tibetan medicine hangover relief and liver protection beverage according to claim 1, characterized in that, The process conditions for the steam flash explosion treatment are: steam pressure 1.0-2.0 MPa, pressure holding time 1-5 minutes, and instantaneous pressure release to atmospheric pressure.

3. The Tibetan medicine hangover relief and liver protection beverage according to claim 1, characterized in that, The method of removing seeds from sea buckthorn is mechanical deseeding, and the sea buckthorn peel and pulp with seeds removed do not contain sea buckthorn seed fragments.

4. The Tibetan medicine hangover relief and liver protection beverage according to claim 1, characterized in that, The amla mentioned refers to the dried amla fruit.

5. A Tibetan medicine hangover remedy and liver-protecting beverage according to claim 1, characterized in that, After the beverage is filled, a nitrogen protective layer is filled above the liquid surface.

6. A preparation process for a Tibetan medicine hangover relief and liver protection beverage, applicable to the Tibetan medicine hangover relief and liver protection beverage described in any one of claims 1 to 5, characterized in that, Includes the following steps: S1. The dried fruit of Phyllanthus emblica is subjected to steam flash explosion treatment to obtain flash-exploded Phyllanthus emblica; S2. Mix the flash-burst amla, kudzu root, rhodiola rosea, sea buckthorn peel and pulp (with seeds removed but skin left), scutellaria barbata, and licorice root, add water and decoct to extract, then separate the solid and liquid to obtain the extract. S3. Mix the extract with honey to obtain the preparation solution; S4. Fill the prepared solution into the container, and before sealing, fill the space above the liquid surface in the container with nitrogen gas and then seal it. S5. Sterilize the filled and sealed beverage to obtain the final product.

7. The preparation process of a Tibetan medicine hangover relief and liver protection beverage according to claim 6, characterized in that, In step S1, the process conditions for the steam flash explosion treatment are: steam pressure 1.0-2.0 MPa, pressure holding time 1-5 minutes, and instantaneous pressure release to atmospheric pressure.

8. The preparation process of a Tibetan medicine hangover relief and liver protection beverage according to claim 6, characterized in that, In step S2, the extraction by adding water and decocting is as follows: add 8 to 12 times the total weight of the raw materials with water, decoct for 1 to 2 hours, and filter out the liquid; add 6 to 10 times the amount of water to the residue, decoct for 0.5 to 1.5 hours, filter out the liquid, and combine the two liquids.

9. The preparation process of a Tibetan medicine hangover relief and liver protection beverage according to claim 6, characterized in that, In step S4, the nitrogen gas being filled is food-grade nitrogen gas.

10. The preparation process of a Tibetan medicine hangover relief and liver protection beverage according to claim 6, characterized in that, In step S5, the sterilization is performed by steam sterilization at 100-105°C for 20-40 minutes.

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