Radix puerariae and hovenia dulcis seed compound fermented hangover-relieving beverage and preparation method thereof

Abstract

The present application belongs to the field of food fermentation drinks, and provides a Pueraria lobata and Hovenia acerba compound fermentation alcohol-dispelling drink and a preparation method thereof. The present application forms flavonoid polyphenol-soluble starch polysaccharide compound microcolloid under the conditions of pH 4.5-5.5 and shearing or homogenization by compounding Pueraria lobata soluble starch polysaccharide enzymolysis liquid and Hovenia acerba flavonoid polyphenol water extraction liquid in proportion, and the flavonoid polyphenol-soluble starch polysaccharide compound microcolloid is fermented by lactic acid bacteria strains that can be used for food, the particle size, pH, ethanol and auxiliary material system are controlled, the retention of flavonoid polyphenol in the dispersed phase, the dispersion stability of the drink, the fermentation adaptability and the like are realized, and the problem that flavonoid polyphenol retention and dispersion stability, cold storage of live bacteria and normal temperature storage stability are difficult to be considered together is improved. The drink shows a relative promotion characteristic for enzyme reaction of alcohol dehydrogenase and acetaldehyde dehydrogenase in the in vitro ethanol metabolism related auxiliary evaluation specified in the specification, and is suitable for plant-based fermentation alcohol-dispelling drink development.

Description

Technical Field

[0001] This invention relates to the field of fermented food and beverages, specifically to a compound fermented beverage made from kudzu root and Japanese raisin tree for relieving hangovers and its preparation method. Background Technology

[0002] With the increasing application of traditional plant resources in plant-based beverages, consumer demand for plant-based fermented beverages has shifted from a single flavor to a comprehensive balance of raw material utilization, preservation of active ingredients, harmonious taste, storage stability, and auxiliary evaluation characteristics related to ethanol metabolism. Kudzu root contains starch, polysaccharides, and isoflavones, while Japanese raisin tree fruit contains flavonoids, polyphenols, and other characteristic components. When combined with lactic acid bacteria fermentation processes, it is necessary to achieve a refreshing and stable drinking state while minimizing quality fluctuations caused by sedimentation, stratification, astringency, and heat treatment, while also considering auxiliary evaluation characteristics related to ethanol metabolism. For ready-to-drink plant-based fermented beverages, particle size distribution in the liquid system, accessibility of active ingredients, acidity control, ethanol limits, fermentation endpoints, and bottling methods all affect product acceptability and industrial scale-up feasibility. Therefore, establishing an aqueous phase process that balances flavonoid and polyphenol dispersion preservation, lactic acid bacteria fermentation adaptation, auxiliary evaluation characteristics related to ethanol metabolism, and refrigerated or room-temperature product form is of practical significance.

[0003] Existing publicly available technologies have focused on the application of kudzu root, Japanese raisin tree fruit, and lactic acid bacteria fermentation in beverages. For example, Chinese patent CN117730958A discloses a fermented beverage containing kudzu root, Japanese raisin tree fruit, and Lactobacillus plantarum, using various plant raw materials and fermented with probiotics to prepare the beverage; Chinese patent CN105613740A discloses a brown lactic acid bacteria beverage containing kudzu root and its production method, involving kudzu root powder, lactic acid bacteria fermentation, and homogenization stabilization; other studies have reported that kudzu root lactic acid bacteria beverages can be obtained by adding water to kudzu root powder, enzymatic hydrolysis, centrifugation, homogenization, sterilization, inoculation, and fermentation. The above schemes indicate that the relevant raw materials and fermentation routes have a development basis, but they usually focus on raw material compounding, fermentation flavor, or conventional stabilization systems, without fully addressing the mutual constraints between increasing flavonoid polyphenol loading and microcolloid dispersion stability, nor systematically addressing the auxiliary evaluation characteristics related to ethanol metabolism, and the different processing paths of refrigerated live bacteria type and room temperature sterilized type in terms of maintaining live bacteria in refrigeration and room temperature storage stability. Summary of the Invention

[0004] The purpose of this invention is to provide a compound fermented beverage of kudzu root and Japanese raisin tree for relieving hangovers and its preparation method, so as to improve the retention of flavonoid polyphenols in the dispersed phase of the beverage and the dispersion stability of the beverage, and obtain auxiliary evaluation characteristics related to ethanol metabolism. At the same time, it is adapted to the live bacteria maintenance path of refrigerated live bacteria beverages and the storage path of room temperature sterilized beverages.

[0005] This invention combines a ratio of soluble starch polysaccharide hydrolysate from kudzu root with aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit, allowing the flavonoid polyphenol components to form complex microcolloids within the soluble starch polysaccharide phase. This, combined with lactic acid bacteria fermentation and tiered filling, ensures that the retention of the dispersed phase of flavonoid polyphenols, the dispersion stability of the beverage, and the auxiliary evaluation characteristics related to ethanol metabolism are coordinated. Furthermore, it allows refrigerated live bacteria beverages and room temperature sterilized beverages to be adapted to corresponding post-processing pathways.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A fermented beverage containing kudzu root and Japanese raisin tree fruit for relieving hangovers, based on 1000 parts by weight of the finished product, is prepared by fermentation of raw materials including the following components using food-grade lactic acid bacteria strains:

[0008] The soluble starch polysaccharide hydrolysate from kudzu root contains 2.0-12.0 parts by weight on a dry basis.

[0009] The aqueous extract of flavonoid polyphenols from Hovenia dulcis contains 1.0-8.0 parts by weight on a dry basis, and the mass ratio of the aqueous extract of flavonoid polyphenols from Hovenia dulcis to the soluble starch polysaccharide hydrolysate from Pueraria lobata on a dry basis is 1:1-1:8.

[0010] Lactic acid bacteria strains suitable for use in food, wherein the lactic acid bacteria strains suitable for use in food are selected from one or more of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei*; and

[0011] Drinking water, replenish the remaining amount to 1000 parts by weight;

[0012] The soluble starch polysaccharide hydrolysate from kudzu root is derived from kudzu root, and the flavonoid polyphenol aqueous extract from Japanese raisin tree fruit is derived from Japanese raisin tree fruit.

[0013] The flavonoid polyphenol component in the aqueous extract of Hovenia dulcis flavonoid polyphenols and the soluble starch polysaccharide component in the enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide form a Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid.

[0014] The median particle size (D50) of the Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloid in the finished product of the Pueraria lobata and Hovenia dulcis composite fermented hangover relief beverage is 0.5-5.0 μm, and the D90 is not greater than 20 μm; the pH value of the Pueraria lobata and Hovenia dulcis composite fermented hangover relief beverage is 3.6-4.3, and the ethanol volume fraction is not greater than 0.5 vol.

[0015] In this invention, "flavonoid polyphenols" refers to the phenolic components in the aqueous extract of flavonoid polyphenols from Hovenia dulcis, characterized by dihydromyricetin and total flavonoids, with flavonoids as the main component; "composite microcolloids" refers to a micron-sized composite dispersion particle system formed by mixing, pH adjustment, and shearing or homogenization of flavonoid polyphenol components in a soluble starch polysaccharide phase. The endpoint of the composite step is determined by D50, D90, and the apparent flavonoid polyphenol binding rate calculated based on total flavonoids, and is not limited to a specific chemical bonding form.

[0016] In this instruction manual, "sobering up" refers to the relative promoting effect of the beverage on the enzymatic reactions of alcohol dehydrogenase ADH and aldehyde dehydrogenase ALDH under the in vitro ethanol metabolism-related auxiliary evaluation conditions specified in this instruction manual; the evaluation is used to characterize the beverage's ethanol metabolism-related auxiliary properties and does not replace the evaluation of the effects of alcohol consumption on the human body.

[0017] Furthermore, the kudzu root soluble starch polysaccharide enzymatic hydrolysate is prepared according to the following steps:

[0018] A1: Using kudzu root as the starting material, pulverize it to obtain kudzu root powder;

[0019] A2: Mix the kudzu root powder with drinking water at a mass ratio of 1:8-1:18 to obtain a kudzu root dispersion;

[0020] A3: Add α-amylase and cellulase to the kudzu root dispersion, wherein the total amount of α-amylase and cellulase added is 0.02-0.20 wt% of the dry basis of the kudzu root powder;

[0021] A4: Control the pH of the system to 5.0-6.5, and stir at 300-1000 rpm for 30-120 min at 55-70℃. The endpoint of enzymatic hydrolysis is when the viscosity of the system decreases by 20-70% compared with that before enzymatic hydrolysis.

[0022] A5: Heat the enzymatic hydrolysate to inactivate the enzyme, then filter it through an 80-200 mesh or centrifuge it at 3000-8000 rpm for 10-20 min to remove coarse particles, to obtain a pueraria soluble starch polysaccharide enzymatic hydrolysate with a solid content of 3-12 wt%, an apparent viscosity of 5-80 mPa·s, and a puerarin content of 0.40-0.60 wt% on a dry basis.

[0023] Furthermore, the aqueous extract of flavonoid polyphenols from Hovenia dulcis is prepared according to the following steps:

[0024] B1: Using Japanese raisin tree seeds as the starting material, crush them to obtain Japanese raisin tree seed powder;

[0025] B2: Mix the powdered Japanese raisin tree fruit with drinking water at a mass ratio of 1:8-1:20, and adjust the pH of the system to 4.0-5.5 with citric acid or L-malic acid;

[0026] B3: Add one or more of pectinase, cellulase and β-glucosidase for enzyme-assisted treatment. The total amount of enzymes added is 0.01-0.15 wt% based on the dry basis of the Hovenia dulcis powder, and treat at 45-55℃ for 30-90 min.

[0027] B4: Heat the system to 80-95℃ and extract with water for 30-90 minutes;

[0028] B5: Remove coarse residue by filtration through an 80-200 mesh filter or centrifugation at 3000-8000 rpm for 10-20 min to obtain an aqueous extract of Hovenia dulcis flavonoids and polyphenols with a solid content of 2-10 wt%, a dihydromyricetin content of 0.60-1.20 wt% on a dry basis, and a total flavonoid content of 2.50-5.00 wt% based on rutin.

[0029] Furthermore, the Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid is prepared according to the following steps:

[0030] C1: Provide the soluble starch polysaccharide hydrolysate of kudzu root and the flavonoid polyphenol aqueous extract of Japanese raisin tree fruit, mix the two to obtain a mixed solution, such that the mass ratio of the dry basis of the flavonoid polyphenol aqueous extract of Japanese raisin tree fruit to the dry basis of the soluble starch polysaccharide hydrolysate of kudzu root is 1:1-1:8.

[0031] C2: Adjust the pH of the mixture to 4.5-5.5 using one or both of citric acid and sodium citrate;

[0032] C3: Shear at 1000-8000 rpm for 10-60 min at 35-55℃, or homogenize 1-3 times at 10-35 MPa to distribute the flavonoid polyphenol components of Hovenia dulcis into the soluble starch polysaccharide phase of Pueraria lobata.

[0033] C4: The median particle size D50 of the three parallel determinations is 0.5-5.0 μm, D90 is not greater than 20 μm, and the apparent flavonoid polyphenol binding rate calculated based on total flavonoids is 40-85% as the endpoint criterion for the composite step, thus obtaining the Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloid.

[0034] Furthermore, the Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid is used as the lactic acid bacteria fermentation substrate, and the Pueraria lobata-Hovenia dulcis composite fermented hangover relief beverage is either a refrigerated live bacteria type beverage or a room temperature sterilized type beverage. Specifically, the refrigerated live bacteria type beverage, after being stored at 4±1℃ for 30 days, has a lactic acid bacteria viable count of no less than 5.8 log CFU / mL; the room temperature sterilized type beverage, after being left to stand in the dark at 25±2℃ for 30 days, has a sediment volume fraction of no more than 8 vol.

[0035] Furthermore, the kudzu root and Japanese raisin tree compound fermented hangover relief beverage uses puerarin and dihydromyricetin as quality control markers. Based on the weight of the finished beverage, the puerarin content is 10.0-65.0 mg / kg and the dihydromyricetin content is 8.0-75.0 mg / kg.

[0036] Furthermore, the dispersion stability of the Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloid in the pueraria lobata and Hovenia dulcis composite fermented hangover relief beverage meets the following requirements: the sediment volume fraction after standing at 25±2℃ in the dark for 30 days is not greater than 8 vol%, and the retention rate of dihydromyricetin in the supernatant after centrifugation at 3000 rpm for 10 min is not less than 60% relative to the sample before centrifugation.

[0037] Furthermore, the kudzu root and Japanese raisin tree compound fermented hangover relief beverage also includes auxiliary materials, which include one or two of sugar auxiliary materials and acidity regulators;

[0038] When the excipients include carbohydrate excipients, the carbohydrate excipients are one or both of sucrose and D-glucose, and the total amount added is 0.1-30.0 parts by weight of the finished product;

[0039] When the excipients include an acidity regulator, the acidity regulator is one or more of citric acid, sodium citrate, and L-malic acid, and the total amount added is 0.1-5.0 parts by weight of the finished product.

[0040] The total amount of acidity regulator added includes the net amount of acidity regulator added during raw material extraction, liquid compounding, and pH adjustment after fermentation termination.

[0041] This invention employs a design that combines soluble starch polysaccharide hydrolysate from kudzu root with aqueous extract of flavonoid polyphenols from Japanese raisin tree, followed by lactic acid bacteria fermentation. This design aims to achieve a synergistic balance between beverage dispersion stability, flavonoid polyphenol dispersion retention, and auxiliary evaluation characteristics related to ethanol metabolism. Existing plant-based beverages typically enhance polysaccharide encapsulation, thickening, or compounding to reduce sedimentation and stratification; however, this approach can easily reduce the release and accessibility of flavonoid polyphenols. Increasing the loading or weakening the encapsulation to improve flavonoid polyphenol input levels can easily lead to particle enlargement, phase separation, and a rougher mouthfeel. This invention, through matching the dry-by-weight ratio, composite pH, shear or homogenization conditions, and lactic acid bacteria fermentation sequence, ensures that flavonoid polyphenols are distributed within the soluble starch polysaccharide phase. This avoids excessive binding of flavonoid polyphenols due to simple encapsulation and reduces instability caused by direct dispersion of high-load polyphenols, thus forming a beverage system that coordinates flavonoid polyphenol dispersion retention, beverage dispersion stability, and auxiliary evaluation characteristics related to ethanol metabolism.

[0042] This invention also discloses a method for preparing a compound fermented beverage of kudzu root and Japanese raisin tree for relieving hangovers, comprising the following steps:

[0043] S1: Provides soluble starch polysaccharide hydrolysate from kudzu root;

[0044] S2: Provides aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit;

[0045] S3: The dry weight of the aqueous extract of Hovenia dulcis flavonoid polyphenols and the dry weight of the enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide are 1:1-1:8. The enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide and the aqueous extract of Hovenia dulcis flavonoid polyphenols are compounded by shearing at 1000-8000 rpm for 10-60 min at pH 4.5-5.5 and 35-55℃, or by homogenizing at 10-35 MPa 1-3 times to obtain Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloids.

[0046] S4: Using the aforementioned Hovenia dulcis flavonoid polyphenol-kudzu soluble starch polysaccharide composite microcolloid as a fermentation substrate, the fermentation substrate is treated at 85-95℃ for 5-15 minutes and then cooled to 30-37℃, and then inoculated with lactic acid bacteria strains that can be used in food.

[0047] S5: Ferment the inoculated fermentation substrate at 30-37℃ and normal pressure for 6-18 hours to obtain fermentation liquid; homogenize the fermentation liquid and process it according to the product type: when preparing refrigerated live bacteria beverage, perform low-temperature filling; when preparing room temperature sterilized beverage, perform sterilization and filling to obtain the kudzu root and jujube compound fermented hangover relief beverage.

[0048] Further, in step S3, the endpoint of the compounding step is that the median particle size D50 of the Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloid, calculated as the arithmetic mean of three parallel determinations, is 0.5-5.0 μm, D90 is not greater than 20 μm, and the apparent flavonoid polyphenol binding rate, calculated based on total flavonoids, is 40-85%.

[0049] Further, in step S4, the food-grade lactic acid bacteria strain is selected from one or more of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei*, and the initial inoculum size of the food-grade lactic acid bacteria strain is 1 × 10⁻⁶. 6 -1×10 7 CFU / mL; in step S5, the final fermentation pH is 3.6-4.3.

[0050] Furthermore, in step S5, the homogenization pressure is 10-35 MPa, and the homogenization is performed 1-2 times; when preparing a room temperature sterilized beverage, the sterilization temperature is 75-95℃, and the sterilization time is 15-300s; when preparing a refrigerated live bacteria beverage, the bottling temperature is 2-10℃; the volume fraction of ethanol in the resulting kudzu root and Japanese raisin tree compound fermented hangover relief beverage is no more than 0.5 vol.

[0051] Furthermore, the method is an aqueous phase process, wherein the formation of the kudzu root soluble starch polysaccharide enzymatic hydrolysate, the Hovenia dulcis flavonoid polyphenol aqueous extract, and the Hovenia dulcis flavonoid polyphenol-kudzu root soluble starch polysaccharide composite microcolloids are all completed on the same extraction-compounding-fermentation production line.

[0052] Furthermore, the kudzu root powder is obtained by pulverizing kudzu root to 60-120 mesh; the kudzu root powder is mixed with drinking water at a mass ratio of 1:8-1:18 under normal pressure air atmosphere and stirred at 300-1000 rpm for 10-30 min to obtain the kudzu root dispersion for the enzymatic hydrolysis step.

[0053] Further, α-amylase and cellulase are added to the kudzu root dispersion, with the total amount of α-amylase and cellulase added being 0.02-0.20 wt% of the dry basis of the kudzu root powder; the pH of the enzymatic hydrolysis system is controlled at 5.0-6.5, and the hydrolysis is carried out at 55-70℃ with stirring at 300-1000 rpm for 30-120 min; the hydrolysate is heated to 90-100℃ and maintained for 5-15 min, and coarse particles are removed by filtration through 80-200 mesh or centrifugation at 3000-8000 rpm for 10-20 min, to obtain a kudzu root soluble starch polysaccharide hydrolysate with a solid content of 3-12 wt%, an apparent viscosity of 5-80 mPa·s, and a puerarin content of 0.40-0.60 wt% on a dry basis, which is then used in the compounding step.

[0054] Further, the Hovenia dulcis powder is obtained by pulverizing Hovenia dulcis seeds to 20-80 mesh; the Hovenia dulcis powder is mixed with drinking water at a mass ratio of 1:8-1:20, and the pH of the system is adjusted to 4.0-5.5 with citric acid or L-malic acid; one or more of pectinase, cellulase, and β-glucosidase are added to the system, the total amount of the enzymes added is 0.01-0.15 wt% based on the dry basis of the Hovenia dulcis powder, and the mixture is treated at 45-55℃ for 30-90 min; subsequently... Under normal atmospheric pressure, water extraction was carried out at 80-95℃ and 200-800 rpm for 30-90 min. The crude residue was removed by filtration through 80-200 mesh or centrifugation at 3000-8000 rpm for 10-20 min to obtain a water extract of Hovenia dulcis flavonoid polyphenols with a solid content of 2-10 wt%, a dihydromyricetin content of 0.60-1.20 wt% on a dry basis, and a total flavonoid content of 2.50-5.00 wt% based on rutin. This extract was then introduced into the compounding process.

[0055] Further, the pueraria lobata soluble starch polysaccharide enzymatic hydrolysate and the jujube flavonoid polyphenol aqueous extract are mixed at a mass ratio of jujube flavonoid polyphenol aqueous extract dry basis to pueraria lobata soluble starch polysaccharide enzymatic hydrolysate dry basis of 1:1-1:8. The pH value of the mixture is adjusted to 4.5-5.5 with one or both of citric acid and sodium citrate. Under normal pressure air atmosphere, the mixture is sheared at 1000-8000 rpm for 10-60 min at 35-55℃, or homogenized 1-3 times at 10-35 MPa to obtain jujube flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloids as a lactic acid bacteria fermentation substrate.

[0056] Furthermore, before inoculating with lactic acid bacteria, one or both of sucrose and D-glucose are added to the composite microcolloid fermentation substrate, with the total amount of sugar excipients added being 0.1-30.0 parts by weight per 1000 parts by weight of the finished product; the fermentation substrate containing sugar excipients is treated at 85-95°C for 5-15 minutes and then cooled to 30-37°C to obtain the fermentation substrate for inoculation.

[0057] Further, one or more of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei* are inoculated into the fermentation substrate used for inoculation to achieve an initial viable count of 1 × 10⁻⁶ cells / year. 6 -1×10 7 CFU / mL; ferment at 30-37℃ and normal pressure for 6-18 hours and bring the pH value to 3.6-4.3 to obtain the fermentation broth.

[0058] Furthermore, when adjusting the acidity of the fermentation broth, one or more of citric acid, sodium citrate, and L-malic acid are added to the fermentation broth after fermentation is terminated. The total amount of the acidity regulator added is 0.1-5.0 parts by weight per 1000 parts by weight of the finished product, and the pH value of the final product is controlled to be 3.6-4.3. The fermentation broth after acidity adjustment enters the homogenization and filling steps.

[0059] Furthermore, the fermentation broth is homogenized 1-2 times at 10-35 MPa; when preparing refrigerated live bacteria beverage, it is bottled at 2-10℃ to obtain refrigerated live bacteria beverage; when preparing room temperature sterilized beverage, it is sterilized at 75-95℃ for 15-300s and then bottled to obtain room temperature sterilized beverage.

[0060] Furthermore, in the aqueous phase process, the enzymatic hydrolysis of kudzu root powder, the water extraction of Japanese raisin tree powder, the compounding of the two liquids, and the lactic acid bacteria fermentation are completed sequentially on the same extraction-compounding-fermentation production line, without the inclusion of organic solvents, microfluidics, freeze drying, supercritical extraction, or metal nanomaterial treatment steps; after homogenization, the resulting fermentation liquid enters the sterilization and filling steps when preparing room temperature sterilized beverages, and enters the low temperature filling step when preparing refrigerated live bacteria beverages.

[0061] This invention employs a process of first preparing a soluble starch polysaccharide hydrolysate from kudzu root and a flavonoid polyphenol aqueous extract from Japanese raisin tree fruit, then combining them to form a microcolloid and subjecting it to lactic acid bacteria fermentation. This process primarily aims to establish a synergistic relationship between flavonoid polyphenol dispersion retention, fermentation compatibility, ethanol metabolism-related auxiliary evaluation characteristics, and storage stability. If fermentation or heat treatment is prioritized, it can easily lead to mutual restraint between viable bacteria compatibility, acidity control, and flavonoid polyphenols. Conversely, if only low-temperature viable bacteria preservation is pursued, it may be difficult to meet the requirements for room-temperature storage stability. This invention pre-adjusts the distribution of flavonoid polyphenols and soluble starch polysaccharides through a composite step, and then forms a refrigerated viable bacteria type or a room-temperature sterilized type product under the conditions of heat treatment, cooling, inoculation, fermentation, homogenization, and classification and filling. This ensures that the microcolloid state, fermentation endpoint, ethanol metabolism-related auxiliary evaluation characteristics, and post-processing pathways are interconnected, reducing the side effects caused by active ingredient loss, sedimentation, and conflicts in viable bacteria pathways.

[0062] The soluble starch polysaccharide enzymatic hydrolysate from kudzu root is mainly used to improve the dispersion stability and microcolloid support of beverages, while the flavonoid polyphenol aqueous extract from Japanese raisin tree mainly provides quality control markers such as dihydromyricetin and total flavonoids. If the soluble starch polysaccharide enzymatic hydrolysate from kudzu root exists alone or in a high proportion, the system is relatively stable, but the accessibility of flavonoid polyphenols will be affected by polysaccharide phase binding and changes in system viscosity. If the flavonoid polyphenol aqueous extract from Japanese raisin tree exists alone or in a high proportion, the input of flavonoid polyphenols increases, but dispersion stability is easily affected by polyphenol aggregation, increased particle size, and decreased compatibility with the fermentation substrate. This invention controls the distribution of flavonoid polyphenol components in the soluble starch polysaccharide phase through dry basis mass ratio, composite pH, shear or homogenization pathways, and the sequence of composite followed by fermentation. This ensures that the flavonoid polyphenol components are distributed in the soluble starch polysaccharide phase and form a suitable acidity with lactic acid bacteria fermentation, thereby coordinating the retention of the flavonoid polyphenol dispersion phase, the dispersion stability of the beverage, and the auxiliary evaluation characteristics related to ethanol metabolism.

[0063] Beneficial technical effects

[0064] 1. By combining the enzymatic hydrolysate of kudzu root soluble starch polysaccharide with the aqueous extract of jujube flavonoid polyphenols at a dry basis mass ratio, the flavonoid polyphenol components are distributed in the soluble starch polysaccharide phase. This can improve the dispersion state without relying solely on high viscosity thickening and reduce the precipitation and stratification problems that easily occur when flavonoid polyphenols are directly dispersed in water.

[0065] 2. By controlling the compounding pH, temperature, shear or homogenization conditions, and using D50, D90 and the apparent flavonoid polyphenol binding rate calculated based on total flavonoids as the endpoint criteria for the compounding step, the microcolloid particle size can be kept at a level suitable for the beverage system, thereby establishing a detectable quality control chain between drinking taste, flavonoid polyphenol retention and dihydromyricetin retention in the supernatant after centrifugation.

[0066] 3. By using composite microcolloids as the fermentation substrate for lactic acid bacteria and controlling the inoculum amount, fermentation temperature, fermentation time, final pH value of fermentation and ethanol volume fraction, the risk of acidity fluctuations and flavor incoordination caused by direct fermentation of plant extracts can be reduced, and the fermentation process can be matched with the maintenance of quality control markers and the quality requirements of food and beverages.

[0067] 4. By homogenizing the fermentation liquid and then classifying it into either refrigerated live bacteria beverages or room temperature sterilized beverages, this invention can adapt to the needs of live bacteria preservation and room temperature storage respectively, avoiding the problem of mutual restraint between the live bacteria state and storage stability when relying on only a single path of processing, which is conducive to the formation of plant-based fermented beverages for multiple application scenarios.

[0068] 5. By adopting an aqueous phase process and completing the enzymatic hydrolysis of kudzu root powder, the water extraction of Japanese raisin tree powder, the compounding of the two liquids, and the lactic acid bacteria fermentation sequentially on the same extraction-compounding-fermentation production line, the interference of complex and costly processing steps on the food and beverage system can be reduced, and the availability of raw materials, process continuity, and the operability of industrial scale-up can be enhanced.

[0069] 6. Through the compounding, fermentation, and homogenization of kudzu root soluble starch polysaccharide hydrolysate and Japanese raisin tree flavonoid polyphenol aqueous extract, the resulting kudzu root and Japanese raisin tree compound fermented hangover relief beverage can show the relative promotion rate of ADH and ALDH in the in vitro ethanol metabolism-related auxiliary evaluation specified in this instruction manual, thus giving the beverage detectable ethanol metabolism-related auxiliary evaluation characteristics. Attached Figure Description

[0070] Figure 1 The scatter plot shows the average flavonoid polyphenol binding rates of Example 1, Comparative Example 9, and Comparative Example 11.

[0071] Figure 2 The scatter plot shows the mean retention rate of dihydromyricetin in the centrifuged supernatant of Examples 1, 9, and 11.

[0072] Figure 3 The pH change graphs are for the fermentation process of Example 1, Comparative Example 5, and Comparative Example 6.

[0073] Figure 4 The graph shows the changes in the volume fraction of sediment after standing in Example 1, Comparative Example 7, and Comparative Example 8.

[0074] Figure 5 The graph shows the effect of pH value in the compounding process on the apparent flavonoid polyphenol binding rate and the precipitate volume fraction after 30 days.

[0075] Figure 6 This is a comparison of macroscopic optical photographs of the final product of Example 1 and the final product of Comparative Example 11; wherein, Figure 6 Figure a in the image is a macroscopic optical photograph of the final beverage from Example 1; Figure 6Figure b in the diagram is a macroscopic optical photograph of the final beverage in Comparative Example 11.

[0076] Figure 7 The images show a comparison of the SEM residual morphology of the final product of Example 1 and the final product of Comparative Example 11; wherein, Figure 7 Figure a in the image is a low-magnification SEM image of the final product of Example 1; Figure 7 Figure b in the figure is a low-magnification SEM image of the final product of Comparative Example 11; Figure 7 Figure c in the image is a medium-magnification SEM image of the final product of Example 1; Figure 7 Image d in the figure is a medium-magnification SEM image of the final product of Comparative Example 11; Figure 7 Image e in the figure is a high-magnification SEM image of the final product of Example 1; Figure 7 Figure f in the figure is a high-magnification SEM image of the final product of Comparative Example 11. Detailed Implementation

[0077] 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.

[0078] Unless otherwise stated, "dry basis" in the following examples and comparative examples refers to the net solids mass of the corresponding liquid derived from kudzu root or Japanese raisin tree seed; the net solids mass is calculated based on the mass of the residue obtained by drying the corresponding liquid to constant weight at 105°C, minus the net mass of the sugar adjuvants and acidity regulators added in the corresponding preparation, compounding, and fermentation steps. The wet basis added mass is calculated by dividing the net solids mass of the corresponding plant source by the net solids mass fraction of the corresponding liquid. Citric acid, sodium citrate, or L-malic acid used for pH adjustment in each step and acidification after fermentation termination are all included in the total amount of acidity regulators added in the finished product; the water introduced by the inoculum, pH adjustment aqueous solution, and added drinking water is included in the difference in drinking water.

[0079] Unless otherwise specified, D50 and D90 are the equivalent particle sizes when the cumulative volume distribution obtained by wet laser particle size analysis reaches 50% and 90%, respectively. D50, D90, apparent flavonoid polyphenol binding rate, dihydromyricetin retention rate, pH value, ethanol volume fraction, viable cell count, puerarin content, dihydromyricetin content, and total flavonoid content are all arithmetic mean values ​​obtained from three parallel determinations of the same batch of samples according to the corresponding detection methods. "±" in Table 1 represents the standard deviation. D50, D90, and apparent flavonoid polyphenol binding rate in the composite step were determined in the fermentation substrate after step S3 and before inoculation. D50, D90, and apparent flavonoid polyphenol binding rate in the finished product were determined after homogenization and corresponding typing treatment. The D50, D90, and apparent flavonoid polyphenol binding rates listed in Table 1 are all results from the finished product.

[0080] Unless otherwise specified, the pH adjuster was added dropwise as a 5wt% aqueous solution, and the pH value was measured at 25°C using a pH meter calibrated with standard buffer solutions of pH 4.00 and pH 6.86. Apparent viscosity was measured using a rotational viscometer at 25°C, 60 rpm, rotor #1, and equilibration for 5 min. All tests involving centrifugation at 3000 rpm used the same centrifuge, the same fixed-angle rotor, and the same liquid volume, at 25±1°C. The apparent flavonoid polyphenol binding rate, calculated using total flavonoids as the calculation object, was calculated as B = (m0 - mf) / m0 × 100%, where m0 is the mass of total flavonoids in 10.000 g of the mixture before compounding (mixed in step C1 and pH adjusted in step C2, but not yet sheared or homogenized), and mf is the mass of free total flavonoids in the supernatant obtained after centrifuging 10.000 g of the sample at 3000 rpm for 10 min. Both m0 and mf were measured using the same total flavonoid detection method and converted to the corresponding initial sample mass. The retention rate of dihydromyricetin was calculated as R = Cs / C0 × 100%, where Cs is the dihydromyricetin content in the supernatant after centrifugation, and C0 is the dihydromyricetin content in an equal mass of samples that were thoroughly mixed before centrifugation.

[0081] Unless otherwise stated, the labeled enzyme activity of α-amylase is 1.0 × 10⁻⁶. 4 -1.0×10 5 U / g, the labeled enzyme activity of cellulase is 5.0×10³-5.0×10⁻⁶. 4 U / g, the labeled enzyme activity of pectinase is 5.0×10³-5.0×10⁻⁶. 4 The labeled enzyme activity of β-glucosidase is 1.0 × 10³ - 1.0 × 10 U / g. 4 U / g; the enzyme activity indicated uses the enzyme activity units specified by the corresponding enzyme preparation manufacturer, serving as a batch consistency control indicator for the enzyme preparation. Enzyme preparations are added according to the preparation quality, and the same batch of enzyme preparations is used in the same set of examples and comparative examples. Lactic acid bacteria strains are provided using food processing strains, dispersed in sterile drinking water before use, and added to the fermentation substrate according to the viable cell count, ensuring that the fermentation substrate reaches the corresponding initial viable cell count after inoculation.

[0082] Example 1

[0083] In this embodiment, the preparation scale is 1000 parts by weight of the kudzu root and Japanese raisin tree compound fermented hangover relief beverage. The finished product contains 2.0 parts by weight of kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis), 1.0 part by weight of Japanese raisin tree flavonoid polyphenol aqueous extract (dry basis), and the mass ratio of the dry basis of the Japanese raisin tree flavonoid polyphenol aqueous extract to the dry basis of the kudzu root soluble starch polysaccharide enzymatic hydrolysate is 1:2. The sugar excipient is sucrose (0.1 parts by weight of the finished product), and the acidity regulator is citric acid (0.1 parts by weight of the finished product). Drinking water is added to bring the total to 1000 parts by weight. Kudzu root, Japanese raisin tree fruit, α-amylase, cellulase, pectinase, citric acid, sucrose, and lactic acid bacteria strains all use food-grade or commercially available raw materials suitable for food processing. The drinking water meets the requirements for water used in food processing.

[0084] S1: Preparation of soluble starch polysaccharide enzymatic hydrolysate from kudzu root. Kudzu root was pulverized to 60 mesh to obtain kudzu root powder. Kudzu root powder and drinking water were added to a mixing tank at a mass ratio of 1:8. The mixture was stirred at 300 rpm for 10 minutes under normal atmospheric pressure and at 25°C to obtain a kudzu root dispersion. α-amylase and cellulase were added to the kudzu root dispersion at a mass ratio of 1:1, with a total addition amount of 0.02 wt% of the dry basis of the kudzu root powder. The pH of the system was adjusted to 5.0 with citric acid. Enzymatic hydrolysis was carried out at 55°C for 30 minutes with mechanical stirring at 300 rpm. The hydrolysis endpoint was defined as a 20% decrease in system viscosity compared to before hydrolysis. The hydrolysate was heated to 90°C and held for 5 minutes to inactivate the enzyme. Coarse particles were removed by filtration through an 80-mesh filter to obtain a soluble starch polysaccharide enzymatic hydrolysate from kudzu root with a solid content of 3 wt%, an apparent viscosity of 5 mPa·s, and a puerarin content of 0.53 wt% on a dry basis.

[0085] S2: Preparation of aqueous extract of Hovenia dulcis flavonoids and polyphenols. Hovenia dulcis seeds were pulverized to 20 mesh to obtain Hovenia dulcis powder. The Hovenia dulcis powder was mixed with drinking water at a mass ratio of 1:8. The pH of the system was adjusted to 4.0 with citric acid. Pectinase was added for enzymatic treatment, with a total pectinase addition of 0.01 wt% based on the dry basis of the Hovenia dulcis powder. The mixture was treated at 45℃ for 30 min. Subsequently, under normal atmospheric pressure, the system was heated to 80℃ and extracted with water at 200 rpm for 30 min. The extract was filtered through an 80-mesh filtration to remove coarse residue, yielding an aqueous extract of Hovenia dulcis flavonoids and polyphenols with a solid content of 2 wt%, a dihydromyricetin content of 0.86 wt% based on the dry basis, and a total flavonoid content of 3.60 wt% based on rutin.

[0086] S3: Preparation of Hovenia dulcis flavonoid polyphenol-puerarin soluble starch polysaccharide composite microcolloids. Take puerarin soluble starch polysaccharide enzymatic hydrolysate and Hovenia dulcis flavonoid polyphenol aqueous extract on a dry basis, making the dry basis of the Hovenia dulcis flavonoid polyphenol aqueous extract 1.0 parts by weight and the dry basis of the puerarin soluble starch polysaccharide enzymatic hydrolysate 2.0 parts by weight. The corresponding wet basis addition amounts of the puerarin soluble starch polysaccharide enzymatic hydrolysate and the Hovenia dulcis flavonoid polyphenol aqueous extract are 66.7 parts by weight and 50.0 parts by weight, respectively. Add both liquids to a composite tank, adjust the pH of the mixture to 4.5 with citric acid, and shear at 35°C and 1000 rpm for 10 min under normal atmospheric pressure and air atmosphere to obtain the Hovenia dulcis flavonoid polyphenol-puerarin soluble starch polysaccharide composite microcolloids. The criteria for completion of step S3 and pre-inoculation composite were: D50 of 5.0 μm, D90 of 19.5 μm, and apparent flavonoid polyphenol binding rate of 40.5% (calculated based on total flavonoids).

[0087] S4: Inoculation and Fermentation. Add 0.1 parts by weight of sucrose to the composite microcolloid fermentation substrate, treat the substrate at 85°C for 5 min, and then cool to 30°C. Inoculate with *Lactobacillus plantarum* to achieve an initial viable count of 1 × 10⁻⁶ cells / year. 6 CFU / mL. The inoculated fermentation substrate was fermented at 30℃ and atmospheric pressure for 6 hours. During the fermentation process, the mixture was intermittently stirred at 100 rpm for 5 minutes every 2 hours. The final pH value was 4.3, and the fermentation broth was obtained.

[0088] S5: Homogenization, Acidification, and Bottling. After fermentation is terminated, citric acid is added to adjust the pH, ensuring that the total amount of citric acid added in the extraction, compounding, and post-fermentation steps is 0.1 parts by weight of the finished product, and the final product pH is controlled to 4.3. The fermentation broth is homogenized once at 10 MPa with an inlet temperature of 25°C. After homogenization, the fermentation broth is divided into refrigerated live culture batches and room temperature sterilized batches. The refrigerated live culture batches are bottled at 2°C, and the room temperature sterilized batches are sterilized at 75°C for 15 seconds before bottling, yielding a kudzu root and Japanese raisin tree compound fermented hangover relief beverage. The resulting beverage has an ethanol volume fraction of 0.20 vol.

[0089] Quality testing methods and results: The particle size of microcolloids was determined by laser particle size analyzer. The sample was diluted 10 times with drinking water and gently inverted to mix. D50 and D90 were recorded. The pH value was measured by pH meter. The volume fraction of ethanol was determined by gas chromatography. Puerarin and dihydromyricetin were recorded by HPLC. The dispersion stability was evaluated by standing at room temperature for 30 days and centrifuging at 3000 rpm for 10 min. The test results showed that the finished product had a D50 of 5.0 μm, a D90 of 19.5 μm, an apparent flavonoid polyphenol binding rate of 40.5% (calculated as total flavonoids), a final product pH of 4.30, an ethanol volume fraction of 0.20 vol%, a puerarin content of 10.5 mg / kg, a dihydromyricetin content of 8.6 mg / kg, a total flavonoid content of 36.0 mg / kg (calculated as rutin), a precipitate volume fraction of 7.8 vol% after standing at 25±2℃ in the dark for 30 days, a dihydromyricetin retention rate of 60.8% in the supernatant after centrifugation relative to the uncentrifuged sample, a viable count of 6.50 log CFU / mL on day 7 and 6.20 log CFU / mL on day 30, a relative ADH promotion rate of 24.0%, and a relative ALDH promotion rate of 20.5%.

[0090] Features and application scenarios of this embodiment: This embodiment adopts a relatively conservative low-ratio scheme, with low amounts of kudzu root soluble starch polysaccharide hydrolysate and Hovenia dulcis flavonoid polyphenol water extract. The pretreatment, compounding, heat treatment and fermentation conditions are all relatively mild, making it suitable for plant-based fermented hangover relief beverage scenarios that require a refreshing flavor, simple formula, small-batch production of refrigerated live bacteria, and auxiliary evaluation characteristics related to ethanol metabolism.

[0091] Example 2

[0092] Raw materials and proportions: Based on 1000 parts by weight of the finished product, the following proportions are used: 12.0 parts by weight of kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis); 8.0 parts by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis); the mass ratio of the Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis) to the kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis) is 1:1.5. The carbohydrate excipient is D-glucose, with a total addition of 30.0 parts by weight; the acidity regulator is composed of citric acid, sodium citrate, and L-malic acid in a mass ratio of 2:2:1, with a total addition of 5.0 parts by weight; drinking water is added to bring the total to 1000 parts by weight. All raw and auxiliary materials are food-grade or commercially available and suitable for food processing; the enzyme preparation is a food processing enzyme preparation.

[0093] Preparation process: Kudzu root was pulverized to 120 mesh and added at a mass ratio of kudzu root powder to drinking water of 1:18. The mixture was stirred at 1000 rpm for 30 minutes under normal air pressure and at 25°C to obtain a kudzu root dispersion. α-amylase and cellulase were added to the kudzu root dispersion at a mass ratio of 3:2, with a total addition amount of 0.20 wt% of the dry basis of the kudzu root powder. The pH was adjusted to 6.5 with sodium citrate, and enzymatic hydrolysis was performed at 70°C for 120 minutes with a stirring speed of 500 rpm. The endpoint was a 70% decrease in system viscosity compared to before enzymatic hydrolysis. The hydrolysate was heated to 100°C and held for 15 minutes. Coarse particles were removed by filtration through a 200-mesh filter to obtain a kudzu root soluble starch polysaccharide enzymatic hydrolysate with a solid content of 12 wt%, an apparent viscosity of 80 mPa·s, and a puerarin content of 0.53 wt% on a dry basis.

[0094] Preparation process of aqueous extract of Hovenia dulcis flavonoid polyphenols: Hovenia dulcis seeds were crushed to 80 mesh and mixed with drinking water at a mass ratio of 1:20. The pH of the system was adjusted to 5.5 with L-malic acid. Pectinase, cellulase, and β-glucosidase were added to the system at a mass ratio of 1:1:1, with a total addition of 0.15 wt% based on the dry basis of Hovenia dulcis powder. The mixture was treated at 55℃ for 90 min. Subsequently, the temperature was raised to 95℃ under normal atmospheric pressure, and water extraction was carried out at 800 rpm for 90 min. The mixture was filtered through a 200-mesh filtration to remove coarse residue, yielding an aqueous extract of Hovenia dulcis flavonoid polyphenols with a solid content of 10 wt%, a dihydromyricetin content of 0.87 wt% based on the dry basis, and a total flavonoid content of 3.56 wt% based on rutin.

[0095] Post-processing: The soluble starch polysaccharide enzymatic hydrolysate from kudzu root and the aqueous extract of jujube flavonoid polyphenols from Japanese raisin tree were added to a homogenization tank. Based on dry basis, the dry basis of the aqueous extract of jujube flavonoid polyphenols was 8.0 parts by weight, and the dry basis of the soluble starch polysaccharide enzymatic hydrolysate from kudzu root was 12.0 parts by weight. Correspondingly, the wet basis of the soluble starch polysaccharide enzymatic hydrolysate from kudzu root was 100.0 parts by weight, and the wet basis of the aqueous extract of jujube flavonoid polyphenols from Japanese raisin tree was 80.0 parts by weight. The pH of the mixture was adjusted to 5.5 using citric acid and sodium citrate. The mixture was homogenized three times at 35 MPa at 55℃. After each homogenization, the temperature was cooled to below 40℃ before the next homogenization, yielding a composite microcolloid of jujube flavonoid polyphenols and soluble starch polysaccharide from kudzu root. The criteria for completion of step S3 and pre-inoculation composite were: D50 = 0.52 μm, D90 = 8.2 μm, and apparent flavonoid polyphenol binding rate calculated based on total flavonoids = 84.2%.

[0096] Fermentation, post-treatment, and quality testing: 30.0 parts by weight of D-glucose were added to the composite microcolloid fermentation substrate and treated at 95℃ for 15 min, then cooled to 37℃. A mixed strain of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei* was inoculated with a viable count ratio of 1:1:1, resulting in an initial viable count of 1×10⁻⁶.7 CFU / mL. The inoculated fermentation substrate was fermented at 37℃ and atmospheric pressure for 18 hours, with a final pH of 3.6. After fermentation was terminated, the acidity regulator was added to bring the total amount of acidity regulator used in the extraction, compounding, and post-fermentation steps to 5.0 parts by weight. The fermentation broth was homogenized twice at 35 MPa. The homogenized fermentation broth was divided into two batches: the refrigerated live culture batch was filled at 10℃, and the room temperature sterilized batch was sterilized at 95℃ for 300 seconds before being filled. The resulting beverage had an ethanol volume fraction of 0.50 vol%, a final product pH of 3.62, a puerarin content of 63.0 mg / kg, a dihydromyricetin content of 69.5 mg / kg, and a total flavonoid content (calculated as rutin) of 285.0 mg / kg. After standing at 25±2℃ in the dark for 30 days, the precipitate volume fraction was 2.2 vol%. The dihydromyricetin retention rate in the supernatant after centrifugation was 84.0%. The viable bacteria count of the refrigerated live bacteria batch was 6.20 log CFU / mL on day 7 and 5.95 log CFU / mL on day 30. The relative promotion rate of ADH was 36.5%, and the relative promotion rate of ALDH was 32.0%.

[0097] Features and application scenarios: This embodiment adopts an optimized scheme with a relatively high loading. The dosage of kudzu root soluble starch polysaccharide hydrolysate, Japanese raisin tree flavonoid polyphenol water extract, sugar excipients and acidity regulator are all in the high value range. The composite homogenization intensity is high, which is suitable for plant-based fermented hangover relief drinks that require high quality control marker input, fine colloidal dispersion, high ethanol metabolism-related auxiliary evaluation characteristics and room temperature sterilization storage path.

[0098] Example 3

[0099] The key parameters of this embodiment are as follows: Based on 1000 parts by weight of the finished product, the dry weight of the kudzu root soluble starch polysaccharide enzymatic hydrolysate is 8.0 parts by weight, and the dry weight of the Hovenia dulcis flavonoid polyphenol aqueous extract is 8.0 parts by weight, with a dry weight ratio of the Hovenia dulcis flavonoid polyphenol aqueous extract to the dry weight of the kudzu root soluble starch polysaccharide enzymatic hydrolysate being 1:1; the carbohydrate excipients consist of sucrose and D-glucose in a 1:1 mass ratio, with a total addition of 15.0 parts by weight; the acidity regulator consists of citric acid and sodium citrate in a 1:1 mass ratio, with a total addition of 2.0 parts by weight; drinking water is added to bring the total to 1000 parts by weight. All raw and auxiliary materials are food-grade or commercially available raw materials suitable for food processing.

[0100] First, prepare a soluble starch polysaccharide hydrolysate from kudzu root: Grind kudzu root into 90 mesh and mix it with drinking water at a mass ratio of 1:12. Stir at 650 rpm for 20 min under normal atmospheric pressure to obtain a kudzu root dispersion. Add α-amylase and cellulase to the kudzu root dispersion at a mass ratio of 2:1, with a total addition amount of 0.10 wt% of the dry basis of the kudzu root powder. Adjust the pH of the system to 5.8 with citric acid and sodium citrate, and enzymatically hydrolyze at 62℃ for 75 min with a stirring speed of 450 rpm. The endpoint is when the viscosity of the system decreases by 45% compared to before enzymatic hydrolysis. Heat the hydrolysate to 95℃ and maintain it for 10 min. Filter through a 120 mesh to remove coarse particles to obtain a soluble starch polysaccharide hydrolysate from kudzu root with a solid content of 8 wt%, an apparent viscosity of 35 mPa·s, and a puerarin content of 0.53 wt% on a dry basis.

[0101] To prepare the aqueous extract of Hovenia dulcis flavonoid polyphenols: Hovenia dulcis seeds were pulverized to 50 mesh and mixed with drinking water at a mass ratio of 1:14. The pH of the system was adjusted to 4.8 with citric acid. Cellulase and β-glucosidase were added at a mass ratio of 1:1, with a total addition of 0.08 wt% based on the dry basis of Hovenia dulcis powder. The mixture was treated at 50℃ for 60 min. Subsequently, the temperature was raised to 88℃ under normal atmospheric pressure, and water extraction was performed at 500 rpm for 60 min. The extract was filtered through a 120-mesh filtration to remove coarse residue, yielding an aqueous extract of Hovenia dulcis flavonoid polyphenols with a solid content of 8 wt%, a dihydromyricetin content of 0.90 wt% based on the dry basis, and a total flavonoid content of 3.45 wt% based on rutin.

[0102] Subsequently, compounding, fermentation, and typing were performed: The soluble starch polysaccharide hydrolysate from kudzu root and the aqueous extract of jujube flavonoid polyphenols from Japanese raisin tree were mixed at a dry basis ratio of 1:1. The wet basis addition amounts of both the kudzu soluble starch polysaccharide hydrolysate and the Japanese raisin tree flavonoid polyphenols aqueous extract were 100.0 parts by weight. The pH of the mixture was adjusted to 5.0 with citric acid and sodium citrate. The mixture was sheared at 8000 rpm for 60 min at 45℃ and normal atmospheric pressure to obtain the Japanese raisin tree flavonoid polyphenol-kudzu soluble starch polysaccharide composite microcolloids. The completion criteria for compounding before inoculation were a D50 of 0.7 μm, a D90 of 10.1 μm, and an apparent flavonoid polyphenol binding rate of 78% (calculated based on total flavonoids). Add 15.0 parts by weight of sugar adjuvant to the composite microcolloid fermentation substrate, treat at 90℃ for 10 min, cool to 34℃, and inoculate with Lactobacillus paracasei to achieve an initial viable count of 5 × 10⁻⁶. 6 Fermentation was carried out at CFU / mL at 34℃ and atmospheric pressure for 12 hours, with a final pH of 3.9. After fermentation was terminated, the acidity regulator was added to bring the total amount of acidity regulator used in the extraction, compounding, and post-fermentation steps to 2.0 parts by weight. The fermentation broth was homogenized once at 20 MPa. Refrigerated live culture batches were filled at 10℃, and room-temperature sterilized batches were sterilized at 85℃ for 120 seconds before filling.

[0103] Quality testing methods and results: Laser particle size analysis showed that the finished product's D50 was 0.7 μm and D90 was 10.1 μm; HPLC and total flavonoid colorimetric methods determined the apparent flavonoid polyphenol binding rate (calculated as total flavonoids) to be 78%; pH meter measured the final product's pH value to be 3.9; gas chromatography determined the ethanol volume fraction to be 0.30 vol%; puerarin content was 42.0 mg / kg, dihydromyricetin content was 72.0 mg / kg, and total flavonoid content was calculated as rutin. The concentration was 276.0 mg / kg; after standing at 25±2℃ in the dark for 30 days, the precipitate volume fraction was 2.8 vol%; after centrifugation at 3000 rpm for 10 min, the retention rate of dihydromyricetin in the supernatant relative to the sample before centrifugation was 80.2%; the viable bacteria count of the refrigerated live bacteria batch was 7.10 log CFU / mL on day 7 and 6.82 log CFU / mL on day 30, with a relative promotion rate of 34.0% for ADH and 30.5% for ALDH.

[0104] The applicable scenario of this embodiment: This embodiment adopts a process route that combines equal dry basis compounding with high shear treatment. The ratio is in the region where the input of flavonoid polyphenols is sufficient and the microcolloid particle size is fine. It is suitable for plant-based fermented hangover relief drinks that need to take into account drinking stability, fermentation taste, auxiliary evaluation characteristics related to ethanol metabolism, and shelf life of refrigerated live bacteria.

[0105] Example 4

[0106] I. Preparation Object and Raw Material State: The preparation object is a 1000-part (by weight) compound fermented alcohol-relieving beverage made from kudzu root and Japanese raisin tree. The finished product contains 8.0 parts (by weight) of kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis) and 1.0 part (by weight) of Japanese raisin tree flavonoid polyphenol aqueous extract (dry basis). The mass ratio of the dry basis of the Japanese raisin tree flavonoid polyphenol aqueous extract to that of the kudzu root soluble starch polysaccharide enzymatic hydrolysate is 1:8. The sugar excipient is sucrose, with a total addition of 5.0 parts (by weight). The acidity regulator is composed of sodium citrate and L-malic acid in a 1:1 mass ratio, with a total addition of 3.0 parts (by weight). Drinking water is added to bring the total to 1000 parts (by weight). Kudzu root, Japanese raisin tree, enzyme preparation, sugar excipient, acidity regulator, and bacterial strains are all food-grade or commercially available raw materials suitable for food processing.

[0107] II. Preparation of Kudzu Root Enzymatic Hydrolysate: Kudzu root was pulverized to 100 mesh. Kudzu root powder and drinking water were added to an enzymatic hydrolysis tank at a mass ratio of 1:15. The mixture was stirred at 500 rpm for 15 minutes under normal atmospheric pressure to obtain a kudzu root dispersion. α-amylase and cellulase were added to the kudzu root dispersion at a mass ratio of 4:1, with a total addition amount of 0.15 wt% of the dry basis of the kudzu root powder. The pH of the system was controlled to 5.5 using the aforementioned acidity adjuster. Enzymatic hydrolysis was performed at 65℃ for 60 minutes with a stirring speed of 500 rpm. The endpoint was a 60% decrease in system viscosity compared to before enzymatic hydrolysis. The hydrolysate was heated to 100℃ and maintained for 15 minutes. Coarse particles were removed by filtration through a 150-mesh filter to obtain a kudzu root soluble starch polysaccharide enzymatic hydrolysate with a solid content of 6 wt%, an apparent viscosity of 50 mPa·s, and a puerarin content of 0.50 wt% on a dry basis.

[0108] III. Preparation of Aqueous Extract of Hovenia dulcis: Hovenia dulcis seeds were pulverized to 60 mesh. The powder was mixed with drinking water at a mass ratio of 1:10, and the pH of the system was adjusted to 4.5 with L-malic acid. Pectinase and β-glucosidase were added at a mass ratio of 1:2, with a total addition amount of 0.05 wt% based on the dry basis of the Hovenia dulcis powder. The mixture was treated at 45℃ for 45 min. Subsequently, water extraction was performed at 80℃ and 800 rpm for 45 min under normal pressure and air atmosphere. The mixture was filtered through a 150-mesh filtration to remove coarse residue, yielding an aqueous extract of Hovenia dulcis flavonoids and polyphenols with a solid content of 4 wt%, a dihydromyricetin content of 0.88 wt% based on the dry basis, and a total flavonoid content of 3.80 wt% based on rutin.

[0109] IV. Compounding, Fermentation, and Packaging: Based on dry basis, the soluble starch polysaccharide enzymatic hydrolysate from *Hovenia dulcis* and the flavonoid polyphenol aqueous extract from *Hovenia dulcis* were prepared to a dry basis of 1.0 parts by weight for the flavonoid polyphenol aqueous extract and 8.0 parts by weight for the soluble starch polysaccharide enzymatic hydrolysate from *Kudzu root*. The corresponding wet basis addition amounts were 133.3 parts by weight for the soluble starch polysaccharide enzymatic hydrolysate from *Kudzu root* and 25.0 parts by weight for the flavonoid polyphenol aqueous extract from *Hovenia dulcis*. The pH of the mixture was adjusted to 5.0 with sodium citrate, and homogenized once at 10 MPa at 35℃ to obtain the *Hovenia dulcis* flavonoid polyphenol-soluble starch polysaccharide composite microcolloid. Step S3 was completed, and the criteria for composite completion before inoculation were: D50 of 2.5 μm, D90 of 12.2 μm, and apparent flavonoid polyphenol binding rate of 41.2% (calculated based on total flavonoids). 5.0 parts by weight of sucrose were added to the composite microcolloid fermentation substrate, and after treatment at 85°C for 15 min, the substrate was cooled to 37°C. *Lactobacillus rhamnosus* and *Lactobacillus plantarum* were then inoculated at a 1:1 ratio of viable cells to achieve an initial viable cell count of 1 × 10⁻⁶. 6CFU / mL. Fermentation was carried out at 30℃ and normal pressure for 18 hours, with a final pH of 4.0. After fermentation was terminated, the acidity regulator was added to bring the total amount of acidity regulator used in the extraction, compounding, and post-fermentation steps to 3.0 parts by weight. The fermentation broth was homogenized twice at 10 MPa. Refrigerated live culture batches were filled at 5℃, and room-temperature sterilized batches were sterilized at 75℃ for 15 seconds before filling.

[0110] V. Quality Control and Product Status: Product quality was evaluated using particle size analysis, HPLC, total flavonoid colorimetric method, pH meter, gas chromatography, static stability, and centrifugation retention rate. The measured product D50 was 2.5 μm, D90 was 12.2 μm, apparent flavonoid polyphenol binding rate (calculated as total flavonoids) was 41.2%, pH value was 4.0, ethanol volume fraction was 0.25 vol%, puerarin content was 40.0 mg / kg, dihydromyricetin content was 8.8 mg / kg, total flavonoid content (calculated as rutin) was 38.0 mg / kg, after standing at 25±2℃ in the dark for 30 days, the precipitate volume fraction was 6.9 vol%, the dihydromyricetin retention rate in the supernatant after centrifugation was 61.5%, the viable bacteria count on day 7 of the refrigerated live bacteria batch was 6.60 log CFU / mL, the viable bacteria count on day 30 was 6.25 log CFU / mL, the relative promotion rate of ADH was 28.0%, and the relative promotion rate of ALDH was 24.0%.

[0111] The process features and application directions of this embodiment: This embodiment adopts a relatively rich ratio of kudzu root soluble starch polysaccharide enzymatic hydrolysate and jujube fruit flavonoid polyphenol water extract, and uses a homogenization path to form composite microcolloids. It is suitable for the production of compound fermented hangover relief beverages that require the input of beverage viscosity, mild quality control markers, auxiliary evaluation characteristics related to ethanol metabolism, and low-intensity room temperature sterilization treatment.

[0112] Unless otherwise stated, the 0.1 parts by mass of citric acid mentioned in Comparative Examples 1-11 refers to the total net amount added throughout the entire process of raw material extraction, liquid compounding, and pH adjustment after fermentation termination.

[0113] Comparative Example 1: Basically the same as Example 1, except that the soluble starch polysaccharide hydrolysate from kudzu root was 1.0 part by weight on a dry basis, the aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit was 1.0 part by weight on a dry basis, and drinking water was added to bring the total to 1000 parts by weight. Other conditions were maintained as follows: kudzu root powder 60 mesh, kudzu root powder to drinking water mass ratio 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, total addition of α-amylase and cellulase 0.02 wt%, kudzu root enzymatic hydrolysis pH 5.0, enzymatic hydrolysis at 55℃ for 30 min, and inactivation at 90℃. Enzyme extraction for 5 min, 80-mesh filtration, Hovenia dulcis powder (20-mesh), Hovenia dulcis powder to drinking water mass ratio 1:8, Hovenia dulcis extraction pH 4.0, pectinase addition 0.01 wt%, treatment at 45℃ for 30 min, water extraction at 80℃ for 30 min, stirring at 200 rpm, 80-mesh filtration, composite pH 4.5, shearing at 35℃, shear rate 1000 rpm, shearing time 10 min, sucrose 0.1 parts by weight, treatment at 85℃ for 5 min, cooling to 30℃, initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6h, 0.1 parts by weight of citric acid, homogenized once at 10MPa, refrigerated live bacteria batches are filled at 2℃, and room temperature sterilized batches are sterilized at 75℃ for 15s before filling.

[0114] Comparative Example 2: Basically the same as Example 1, except that the aqueous extract of Hovenia dulcis flavonoid polyphenols was 0.5 parts by weight (dry basis), the enzymatic hydrolysate of kudzu root soluble starch polysaccharide was 2.0 parts by weight (dry basis), and drinking water was added to bring the total to 1000 parts by weight. Other conditions were maintained as follows: kudzu root powder 60 mesh, kudzu root powder to drinking water mass ratio 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, total addition of α-amylase and cellulase 0.02 wt%, kudzu root enzymatic hydrolysis pH 5.0, enzymatic hydrolysis at 55℃ for 30 min, and inactivation at 90℃. Enzyme extraction for 5 min, 80-mesh filtration, Hovenia dulcis powder (20-mesh), Hovenia dulcis powder to drinking water mass ratio 1:8, Hovenia dulcis extraction pH 4.0, pectinase addition 0.01 wt%, treatment at 45℃ for 30 min, water extraction at 80℃ for 30 min, stirring at 200 rpm, 80-mesh filtration, composite pH 4.5, shearing at 35℃, shear rate 1000 rpm, shearing time 10 min, sucrose 0.1 parts by weight, treatment at 85℃ for 5 min, cooling to 30℃, initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6h, 0.1 parts by weight of citric acid, homogenized once at 10MPa, refrigerated live bacteria batches are filled at 2℃, and room temperature sterilized batches are sterilized at 75℃ for 15s before filling.

[0115] Comparative Example 3: Basically the same as Example 1, except that the shear rate in the compounding step was 600 rpm, the shearing time was 10 min, and the D50 of the compounded microcolloids was 6.5 μm. Other conditions were maintained as follows: 2.0 parts by weight of kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis), 1.0 part by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis), 0.1 part by weight of sucrose, 0.1 part by weight of citric acid, drinking water to 1000 parts by weight, 60-mesh kudzu root powder, kudzu root powder to drinking water mass ratio 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, α-starch... The total addition of amylase and cellulase was 0.02 wt%. Kudzu root enzymatic hydrolysis was performed at pH 5.0, at 55℃ for 30 min, followed by enzyme inactivation at 90℃ for 5 min, and then filtered through an 80-mesh filter. Hovenia dulcis powder was extracted using a 20-mesh filter, with a mass ratio of Hovenia dulcis powder to drinking water of 1:8. Hovenia dulcis extraction at pH 4.0 was achieved. Pectinase was added at 0.01 wt%, treated at 45℃ for 30 min, followed by water extraction at 80℃ for 30 min, stirred at 200 rpm, and filtered through an 80-mesh filter. The final pH was 4.5, and the final temperature was 35℃. The final temperature was 85℃ for 5 min, followed by cooling to 30℃. The initial inoculum size of *Lactobacillus plantarum* was 1 × 10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6 hours, homogenized once at 10MPa, refrigerated live bacteria batches were filled at 2℃, and room temperature sterilized batches were sterilized at 75℃ for 15 seconds before filling.

[0116] Comparative Example 4: Essentially the same as Example 1, except that the pH of the mixture was adjusted to 6.0 in the compounding step, while other conditions remained the same: 2.0 parts by weight of kudzu root soluble starch polysaccharide enzymatic hydrolysate (dry basis), 1.0 parts by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis), 0.1 parts by weight of sucrose, 0.1 parts by weight of citric acid, drinking water to a total of 1000 parts by weight, 60-mesh kudzu root powder, kudzu root powder to drinking water mass ratio of 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, and a total addition of 0.02 α-amylase and cellulase. wt%, kudzu root enzymatic hydrolysis pH 5.0, 55℃ for 30 min, 90℃ for 5 min enzyme inactivation, 80 mesh filtration, Hovenia dulcis powder 20 mesh, Hovenia dulcis powder to drinking water mass ratio 1:8, Hovenia dulcis extract pH 4.0, pectinase addition 0.01wt%, 45℃ for 30 min, 80℃ for 30 min water extraction, stirring at 200 rpm, 80 mesh filtration, shearing at 1000 rpm for 10 min at 35℃, 85℃ for 5 min, cooling to 30℃, initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6 hours, homogenized once at 10MPa, refrigerated live bacteria batches were filled at 2℃, and room temperature sterilized batches were sterilized at 75℃ for 15 seconds before filling.

[0117] Comparative Example 5: Essentially the same as Example 1, except that the fermentation substrate was fermented at 30°C and atmospheric pressure for 4 hours after inoculation before fermentation was terminated. The final pH value was 4.62. Other conditions were maintained as follows: 2.0 parts by weight of kudzu root soluble starch polysaccharide hydrolysate (dry basis), 1.0 part by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis), 0.1 part by weight of sucrose, 0.1 part by weight of citric acid, drinking water to a final volume of 1000 parts by weight, 60-mesh kudzu root powder, kudzu root powder to drinking water ratio of 1:8, kudzu root dispersion stirred at 300 rpm for 10 minutes, and total addition of α-amylase and cellulase. Add 0.02wt%, kudzu root enzymatic hydrolysis pH 5.0, 55℃ for 30 min, 90℃ for 5 min enzyme inactivation, 80 mesh filtration, Hovenia dulcis powder 20 mesh, Hovenia dulcis powder to drinking water mass ratio 1:8, Hovenia dulcis extract pH 4.0, pectinase addition 0.01wt%, 45℃ for 30 min, 80℃ for 30 min water extraction, 200 rpm stirring, 80 mesh filtration, composite pH 4.5, 35℃ at 1000 rpm for 10 min, 85℃ for 5 min, cooled to 30℃, initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, citric acid is added after fermentation to make the total amount of citric acid added throughout the process 0.1 parts by weight, homogenize once at 10MPa, fill the refrigerated live bacteria batch at 2℃, and fill the room temperature sterilized batch at 75℃ for 15s.

[0118] Comparative Example 6: Basically the same as Example 1, except that the initial inoculum size of *Lactobacillus plantarum* was 5 × 10⁻⁶. 5 CFU / mL, other conditions maintained as follows: 2.0 parts by weight of soluble starch polysaccharide hydrolysate from kudzu root (dry basis), 1.0 part by weight of flavonoid polyphenol extract from Japanese raisin tree (dry basis), 0.1 part by weight of sucrose, 0.1 part by weight of citric acid, drinking water to 1000 parts by weight, 60-mesh kudzu root powder, kudzu root powder to drinking water ratio 1:8, stirring kudzu root dispersion at 300 rpm for 10 min, total addition of α-amylase and cellulase 0.02 wt%, kudzu root enzymatic hydrolysis pH 5.0, enzymatic hydrolysis at 55℃ for 30 min, enzyme inactivation at 90℃ for 5 min, filtration at 80 mesh, 20-mesh Japanese raisin tree powder. The mass ratio of Hovenia dulcis powder to drinking water was 1:8. The pH value of Hovenia dulcis extraction was 4.0. The amount of pectinase added was 0.01wt%. The treatment was carried out at 45℃ for 30 min, followed by water extraction at 80℃ for 30 min, stirring at 200 rpm, and filtration through an 80-mesh screen to achieve a composite pH value of 4.5. The mixture was then sheared at 1000 rpm for 10 min at 35℃, treated at 85℃ for 5 min, cooled to 30℃, and fermented at 30℃ for 6 h. Citric acid was added to make the total amount of citric acid added throughout the process 0.1 parts by mass. The mixture was homogenized once at 10 MPa. The batches with refrigerated live bacteria were filled at 2℃, and the batches with room temperature sterilization were sterilized at 75℃ for 15 s before filling.

[0119] Comparative Example 7: Essentially the same as Example 1, except that the homogenization pressure of the fermentation broth was 5 MPa, the homogenization was performed once, and other conditions were maintained as follows: 2.0 parts by weight of kudzu root soluble starch polysaccharide hydrolysate (dry basis), 1.0 part by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis), 0.1 parts by weight of sucrose, 0.1 parts by weight of citric acid, drinking water to a final volume of 1000 parts by weight, 60-mesh kudzu root powder, kudzu root powder to drinking water ratio of 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, and a total addition of 0.02 wt% of α-amylase and cellulase. The following steps were performed: Pueraria lobata enzymatic hydrolysis at pH 5.0, 55℃ for 30 min, enzyme inactivation at 90℃ for 5 min, filtration through an 80-mesh screen; Hovenia dulcis powder (20-mesh); Hovenia dulcis powder to drinking water mass ratio 1:8; Hovenia dulcis extract pH 4.0; pectinase addition 0.01 wt%; treatment at 45℃ for 30 min, water extraction at 80℃ for 30 min, stirring at 200 rpm, filtration through an 80-mesh screen; composite pH 4.5; shearing at 1000 rpm for 10 min at 35℃; treatment at 85℃ for 5 min; cooling to 30℃; initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6 hours, refrigerated live bacteria batches are filled at 2℃, and room temperature sterilized batches are sterilized at 75℃ for 15 seconds before filling.

[0120] Comparative Example 8: Essentially the same as Example 1, except that the fermentation substrate was treated at 100°C for 20 min before inoculation and then cooled to 30°C. Other conditions were maintained as follows: 2.0 parts by weight of soluble starch polysaccharide hydrolysate from kudzu root (dry basis), 1.0 part by weight of flavonoid polyphenol extract from Japanese raisin tree (dry basis), 0.1 parts by weight of sucrose, 0.1 parts by weight of citric acid, drinking water to a final volume of 1000 parts by weight, 60-mesh kudzu root powder, a kudzu root powder to drinking water ratio of 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, α-amylase and cellulose... Total enzyme addition: 0.02 wt%; kudzu root enzymatic hydrolysis: pH 5.0, 55℃ for 30 min, enzyme inactivation at 90℃ for 5 min, 80 mesh filtration; Hovenia dulcis powder: 20 mesh; Hovenia dulcis powder to drinking water mass ratio: 1:8; Hovenia dulcis extract pH 4.0; pectinase addition: 0.01 wt%; treatment at 45℃ for 30 min, water extraction at 80℃ for 30 min, stirring at 200 rpm, 80 mesh filtration; composite pH 4.5; shearing at 1000 rpm for 10 min at 35℃; initial inoculum of *Lactobacillus plantarum*: 1 × 10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6 hours, citric acid was added after fermentation to make the total amount of citric acid added throughout the process 0.1 parts by weight, homogenized once at 10MPa, refrigerated live bacteria batches were filled at 2℃, and room temperature sterilized batches were sterilized at 75℃ for 15 seconds before filling.

[0121] Comparative Example 9: Essentially the same as Example 1, except that the soluble starch polysaccharide hydrolysate from kudzu root was not added, the aqueous extract of Hovenia dulcis flavonoids and polyphenols was 1.0 part by weight on a dry basis, and drinking water was added to bring the total to 1000 parts by weight. In the compounding step, only the pH of the aqueous extract of Hovenia dulcis flavonoids and polyphenols was adjusted to 4.5 and sheared at 1000 rpm for 10 min at 35°C. Other conditions were maintained as follows: Hovenia dulcis powder 20 mesh, Hovenia dulcis powder to drinking water mass ratio 1:8, Hovenia dulcis extraction pH 4.0, pectinase addition 0.01 wt%, treatment at 45°C for 30 min, water extraction at 80°C for 30 min, stirring at 200 rpm, filtration at 80 mesh, sucrose 0.1 parts by weight, treatment at 85°C for 5 min, cooling to 30°C, and initial inoculum size of *Lactobacillus plantarum* 1×10⁻⁶. 6 Fermentation was carried out at CFU / mL, 30℃ for 6 hours, followed by the addition of citric acid to bring the total citric acid addition to 0.1 parts by weight. The mixture was homogenized once at 10 MPa. The refrigerated live bacteria batch was filled at 2℃, while the room-temperature sterilized batch was sterilized at 75℃ for 15 seconds before filling. This comparative example was used to investigate the synergistic relationship between the soluble starch polysaccharide hydrolysate from kudzu root and the aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit.

[0122] Comparative Example 10: Essentially the same as Example 1, except that the aqueous extract of Hovenia dulcis flavonoid polyphenols was not added, the soluble starch polysaccharide hydrolysate from Pueraria lobata was 2.0 parts by weight (dry basis), and drinking water was added to bring the total to 1000 parts by weight. In the compounding step, the soluble starch polysaccharide hydrolysate from Pueraria lobata was adjusted to pH 4.5 and sheared at 1000 rpm for 10 min at 35°C. Other conditions were maintained as follows: Pueraria lobata powder 60 mesh, Pueraria lobata powder to drinking water mass ratio 1:8, Pueraria lobata dispersion stirred at 300 rpm for 10 min, total addition of α-amylase and cellulase 0.02 wt%, Pueraria lobata hydrolysis pH 5.0, hydrolysis at 55°C for 30 min, enzyme inactivation at 90°C for 5 min, filtration at 80 mesh, sucrose 0.1 parts by weight, treatment at 85°C for 5 min, cooling to 30°C, and initial inoculum size of *Lactobacillus plantarum* 1×10⁻⁶. 6 Fermentation was carried out at CFU / mL, 30℃ for 6 hours, followed by the addition of citric acid to bring the total citric acid addition to 0.1 parts by weight. The mixture was homogenized once at 10 MPa. The refrigerated live bacteria batch was filled at 2℃, while the room-temperature sterilized batch was sterilized at 75℃ for 15 seconds before filling. This comparative example was used to investigate the synergistic relationship between the soluble starch polysaccharide hydrolysate from kudzu root and the aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit.

[0123] Comparative Example 11: Essentially the same as Example 1, except that the pre-compounding and post-fermentation treatment was omitted. Instead, kudzu root soluble starch polysaccharide hydrolysate, Hovenia dulcis flavonoid polyphenol aqueous extract, sucrose, and drinking water were directly mixed. The pH of the direct mixture was adjusted to 4.5 with citric acid before inoculation and fermentation. After fermentation, the mixture was sheared at 1000 rpm for 10 minutes at 35°C. Other conditions were maintained as follows: 2.0 parts by weight of kudzu root soluble starch polysaccharide hydrolysate (dry basis), 1.0 part by weight of Hovenia dulcis flavonoid polyphenol aqueous extract (dry basis), 0.1 parts by weight of sucrose, 0.1 parts by weight of citric acid, drinking water to a total of 1000 parts by weight, and 6 parts by weight of kudzu root powder. 0 mesh, kudzu root powder to drinking water mass ratio 1:8, kudzu root dispersion stirred at 300 rpm for 10 min, total addition of α-amylase and cellulase 0.02 wt%, kudzu root enzymatic hydrolysis pH 5.0, enzymatic hydrolysis at 55℃ for 30 min, enzyme inactivation at 90℃ for 5 min, filtration at 80 mesh; 20 mesh, jujube seed powder, jujube seed powder to drinking water mass ratio 1:8, jujube seed extraction pH 4.0, pectinase addition 0.01 wt%, treatment at 45℃ for 30 min, water extraction at 80℃ for 30 min, stirring at 200 rpm, filtration at 80 mesh, treatment at 85℃ for 5 min, cooling to 30℃, initial inoculum of *Lactobacillus plantarum* 1×10⁻⁶. 6 CFU / mL, fermented at 30℃ for 6 hours, followed by the addition of citric acid to bring the total citric acid addition to 0.1 parts by weight. Homogenized once at 10 MPa. The refrigerated live culture batch was filled at 2℃, while the room-temperature sterilized batch was sterilized at 75℃ for 15 seconds before filling. This comparative example was used to investigate the synergistic relationship between the sequential control of pre-compounding followed by fermentation and the formation of composite microcolloids.

[0124] Characterization and performance testing:

[0125] Using the fermented kudzu root and Japanese raisin tree fruit compound hangover relief beverages from Examples 1-4 and all comparative examples as test subjects, the particle size distribution and dispersion uniformity of the compound microcolloids were evaluated. The principle is that the scattering response of particles to incident light is related to their particle size distribution. The samples were diluted 10 times with drinking water, allowed to stand at 25°C for 5 minutes, and then gently inverted to mix. Laser particle size analysis was used to determine D50 and D90 according to volume distribution, with n=3 for each sample. The experiment yielded the average D50, standard deviation of D50, average D90, and standard deviation of D90, in μm. D50 and D90 within the set range with small fluctuations indicated a better dispersion.

[0126] Using beverage samples from Examples 1-4 and all comparative examples, as well as liquid samples before and after compounding, as test subjects, the binding rates of puerarin, dihydromyricetin, total flavonoids, and apparent flavonoid polyphenols were evaluated. 1.000 g of thoroughly mixed sample was taken, 70 vol% methanol was added, and the volume was adjusted to 10.0 mL. The solution was sonicated at 25°C for 30 min, cooled to room temperature, and filtered through a 0.45 μm filter membrane to obtain the total amount detection solution. Puerarin and dihydromyricetin were detected by HPLC using the external standard method. A C18 column was used, and the mobile phase was methanol and 0.1 vol% formic acid aqueous solution. The gradient elution program was as follows: 0-10 min, methanol volume fraction 20%-50%; 10-20 min, methanol volume fraction 50%-70%; 20-25 min, methanol volume fraction maintained at 70%; the flow rate was 1.0 mL / min, the column temperature was 30℃, and the detection wavelengths for puerarin and dihydromyricetin were 250 nm and 290 nm, respectively. The injection volume was 10 μL, and the peak areas were recorded and calculated according to the standard curve. Total flavonoids were measured using rutin as a reference standard, expressed as rutin equivalents. 1.0 mL of the total flavonoid detection solution was taken, and 0.3 mL of 5% sodium nitrite solution, 0.3 mL of 10% aluminum nitrate solution, and 4.0 mL of 4% sodium hydroxide solution were added sequentially. After each addition, the solution was allowed to stand for 6 min, 6 min, and 15 min, respectively. The volume was then adjusted to 10.0 mL, and the absorbance was measured at 510 nm. The binding rate was calculated as the difference between the total amount before binding and the free amount in the centrifuged supernatant, n=3. The contents of puerarin, dihydromyricetin, total flavonoids, and apparent flavonoid polyphenol binding rates were obtained, in mg / kg and %.

[0127] Using finished beverage products as the test subjects, the pH value, acidity, and ethanol volume fraction were evaluated. pH was measured using a calibrated pH meter, and acidity was determined by acid-base titration, titrated to pH 8.20 with 0.1000 mol / L sodium hydroxide standard solution, and expressed as citric acid equivalent. Ethanol volume fraction was determined by headspace gas chromatography and quantified using an ethanol standard curve. 5.00 g of sample was placed in a 20 mL headspace vial, equilibrated at 60℃ for 20 min, and then injected. All samples were tested after equilibration at 25℃, with n=3. The average pH, average acidity, average ethanol volume fraction, and corresponding standard deviations were obtained, in dimensionless, g / L, and vol%, respectively, and used to evaluate the fermentation endpoint and food quality.

[0128] This study evaluated the viable count and refrigerated stability of lactic acid bacteria in refrigerated live-culture beverages. Samples were stored at 4±1℃ for 7 and 30 days. Plate counting was performed at appropriate dilutions using MRS agar medium. Colony counts were recorded and converted to logCFU / mL after anaerobic incubation at 36±1℃ for 48±2 hours, with n=3. The average viable count on day 7, the average viable count on day 30, and the standard deviation were obtained. Values ​​remaining within the set range indicated stable refrigerated live-culture pathway.

[0129] Using refrigerated live-culture and room-temperature sterilized beverages as test subjects, this study evaluated the dispersion stability at 25±2℃ in the dark and the retention of markers after centrifugation. Samples were placed in 50mL stoppered graduated cylinders, with a sample volume of 40.0mL, and incubated at 25±2℃ in the dark for 30 days. The volume ratio of the precipitate to the total volume was recorded. Another sample was centrifuged at 3000rpm for 10min, and the dihydromyricetin content in the supernatant was determined and compared with the sample before centrifugation. Each sample had n=3 samples. The average precipitate volume fraction over 30 days, the average dihydromyricetin retention rate in the centrifuged supernatant, and the standard deviation were obtained, expressed in vol% and %, respectively. Lower precipitate volume fraction and higher retention rate indicate better stability.

[0130] Using Examples 1-4 and all comparative examples as test subjects, an in vitro ethanol metabolism-related auxiliary evaluation system was established. The homogenized beverage was diluted 10-fold with drinking water. A blank control (using drinking water instead of the sample) and a blank sample without enzyme were set up. The ADH reaction system consisted of 0.1 mol / L sodium pyrophosphate buffer, 0.25 U / mL alcohol dehydrogenase, 11.5 vol% ethanol, 0.01 mol / L NAD⁺, and the sample, with a pH of 8.8. The ALDH reaction system consisted of 0.1 mol / L sodium pyrophosphate buffer, 0.10 U / mL acetaldehyde dehydrogenase, 0.4 mmol / L acetaldehyde, 7.4 mmol / L NAD⁺, and the sample, with a pH of 8.8. For both reaction systems, the absorbance change at 340 nm within the first 3 minutes of the reaction was recorded at 25°C. The reaction rate was calculated as ΔA340 / min after subtracting the blank sample without enzyme. The relative promotion rate of ADH or ALDH was calculated as (reaction rate of the sample group - reaction rate of the blank control group) / reaction rate of the blank control group × 100%. This experiment is only used as an auxiliary evaluation of in vitro ethanol metabolism and does not replace evidence of human efficacy. Data fields include the relative promotion rate of ADH, the relative promotion rate of ALDH, and the standard deviation, in percentage (%). n=3; higher values ​​indicate a more pronounced trend in the in vitro auxiliary evaluation.

[0131] Using Examples 1-4 and all comparative examples as test subjects, sensory status, soluble solids, and storage appearance were evaluated. Soluble solids were measured using a refractometer at 20°C, with samples added dropwise after gentle mixing. Sensory status was evaluated by 10 trained evaluators on a 9-point scale, assessing color, odor, sweet-sour balance, astringency, suspension uniformity, and smoothness of taste. Storage appearance was recorded at 0, 7, 15, and 30 days under light-protected conditions at 4±1°C and 25±2°C. Recorded fields included soluble solids, sensory score, and appearance stability score, in °Brix and points, respectively. These evaluations were used to assist in recording changes in the product's sensory status and appearance, and were not used as sole criteria for determining complex microcolloid formation, marker retention, ethanol metabolism-related auxiliary evaluation characteristics, or viability.

[0132] Using the final products of Example 1 and Comparative Example 11 as SEM test objects, the thoroughly mixed beverage samples were dropped onto the surface of the conductive adhesive, vacuum dried at 25°C for 12 h, and then sputtered with gold for 60 s. The morphology was observed at low, medium, and high magnification under an accelerating voltage of 5 kV. The SEM images were used to compare the distribution, agglomeration, and particle appearance of the residues after drying. The particle size boundary was still determined based on the results of laser particle size analysis, and the viability of lactic acid bacteria was still determined based on the plate count results.

[0133] As can be seen from the performance of the examples and comparative examples in Table 1, Examples 1-4 showed a relatively balanced trend in terms of D50, D90, apparent flavonoid polyphenol binding rate, precipitate volume fraction, dihydromyricetin retention rate in centrifuged supernatant, viable bacterial count after 7 and 30 days of refrigeration, ethanol volume fraction, and auxiliary evaluation indicators of in vitro ethanol metabolism; Comparative Examples 1, 3, 4, 7, 8, 9, and 11 showed relatively balanced trends in terms of the amount of kudzu soluble starch polysaccharide enzymatic hydrolysate used, shear strength, composite pH, homogenization pressure, heat treatment intensity, and absence or prior to carrier phase, respectively. The post-fermentation sequence deviated from Example 1, resulting in increased particle size, decreased binding rate, increased precipitation, or decreased dihydromyricetin retention among the listed detection indicators. In Comparative Example 2, after reducing the input of the Hovenia dulcis flavonoid polyphenol aqueous extract, the precipitation volume fraction was close to that of Example 1, but the dihydromyricetin input and in vitro ethanol metabolism auxiliary evaluation indicators decreased. Comparative Example 10 did not include Hovenia dulcis flavonoid polyphenol aqueous extract, therefore the apparent flavonoid polyphenol binding rate, total flavonoid content, dihydromyricetin content, and dihydromyricetin retention rate were not calculated. These results indicate that the effects of different variables on various indicators are not always in the same direction; a comprehensive evaluation is needed, considering particle size, biomarker retention, viable cell count, ethanol, precipitation state, and ethanol metabolism-related auxiliary evaluation indicators.

[0134] To verify the comprehensive effects of the kudzu root and Japanese raisin tree compound fermented hangover relief beverage and its preparation method described in this invention on flavonoid polyphenol binding, active ingredient retention, fermentation process adaptability, ethanol metabolism-related auxiliary evaluation, and storage dispersion stability, Example 1 and related comparative examples were compared and evaluated. The results show that the process pathway of this invention, which first constructs a Japanese raisin tree flavonoid polyphenol-kudzu root soluble starch polysaccharide composite microcolloid and then carries out lactic acid bacteria fermentation, can improve the dispersion stability of the beverage system while increasing the retention level of flavonoid polyphenol components in the dispersed phase, and exhibits ethanol metabolism-related auxiliary evaluation characteristics. This provides an effective solution to the problem of difficulty in simultaneously achieving flavonoid polyphenol retention and beverage stability in existing technologies.

[0135] like Figure 1As shown, the binding levels of flavonoid polyphenols to the carrier system in Example 1, Comparative Example 9, and Comparative Example 11 were compared. The apparent flavonoid polyphenol binding rate of Example 1 was approximately 40.5%, significantly higher than approximately 5.0% in Comparative Example 9 and approximately 18.0% in Comparative Example 11. This result indicates that in the system of the present invention, the kudzu root soluble starch polysaccharide hydrolysate can provide a binding and dispersing carrier for Hovenia dulcis flavonoid polyphenols, allowing the flavonoid polyphenol components to enter the supernatant in the form of less free total flavonoids under specified centrifugation conditions, and instead be more distributed in the composite dispersion particle system. The improved binding level provides a structural basis for the stable dispersion of the active ingredients in beverages and their retention during storage.

[0136] Furthermore, such as Figure 2 As shown, the retention of dihydromyricetin in the supernatant after centrifugation was detected. The retention rate of dihydromyricetin in the centrifugation supernatant of Example 1 was approximately 60.8%, significantly higher than approximately 20.0% in Comparative Example 9 and approximately 32.0% in Comparative Example 11. As a representative flavonoid component of Hovenia dulcis, the high retention rate of dihydromyricetin in the centrifugation supernatant indicates that the composite microcolloid system formed by this invention can reduce the risk of loss of flavonoid polyphenols along with coarse particle precipitation, allowing quality control markers to be maintained more in a dispersible and ingestible liquid system. Therefore, this invention not only improves the binding degree between flavonoid polyphenols and the carrier system but also enhances the retention capacity of key markers in the dispersed phase of beverages.

[0137] In terms of fermentation compatibility, such as Figure 3 As shown, the pH changes during the fermentation process of Example 1, Comparative Example 5, and Comparative Example 6 were compared. The pH of the system in Example 1 gradually decreased from an initial value of approximately 5.10 to approximately 4.30; fermentation in Comparative Example 5 was terminated after 4 hours, with an endpoint pH of 4.62; and the pH of Comparative Example 6 was 4.48 after 6 hours of fermentation. Example 1 achieved a low and stable endpoint pH within the specified fermentation time, indicating that the composite system of kudzu soluble starch polysaccharide hydrolysate and Hovenia dulcis flavonoid polyphenol aqueous extract is compatible with the fermentation conditions of the lactic acid bacteria used. The viable cell counts of the refrigerated live bacteria beverage on days 7 and 30 are shown in Table 1.

[0138] Regarding storage appearance stability, such as Figure 4 As shown, the changes in sediment volume fraction during the standing processes of Example 1, Comparative Example 7, and Comparative Example 8 at 0, 7, 15, and 30 days were evaluated. The sediment volume fraction of Example 1 at 30 days was approximately 7.8 vol%, lower than approximately 14.0 vol% of Comparative Example 7 and approximately 9.5 vol% of Comparative Example 8. This result indicates that the composite microcolloid system constructed in this invention can slow down particle sedimentation and phase separation processes, maintaining good macroscopic homogeneity of the beverage during storage. Figure 1 and Figure 2 The results show that the high binding level between flavonoid polyphenols and soluble starch polysaccharides not only improves the retention rate of markers, but also simultaneously improves the physical dispersion stability of the beverage system.

[0139] To further clarify the effect of pH conditions on the system performance in the compounding step, such as Figure 5 As shown, based on the remaining preparation conditions of Example 1, only the pH value of the compounding step was changed, set to 4.2, 4.5, 4.8, 5.0, 5.3, 5.5, and 6.0, respectively, and the apparent flavonoid polyphenol binding rate and the 30-day precipitation volume fraction were investigated. The results showed that when the pH of the compounding step was too low, the available binding sites in the system were not fully utilized, resulting in a low apparent flavonoid polyphenol binding rate; when the pH was too high, the stability of the composite structure decreased, and particle aggregation and sedimentation were more likely to occur during storage. Under the condition of pH about 5.0, the apparent flavonoid polyphenol binding rate could reach about 76.0%, and the 30-day precipitation volume fraction was about 3.0 vol%, showing better binding efficiency and storage stability. This result indicates that a weakly acidic compound environment is conducive to the formation of a stable composite dispersion system between flavonoid polyphenols and kudzu soluble starch polysaccharides, which is an important process parameter for achieving active ingredient carrying and stable dispersion in beverages in this invention.

[0140] like Figure 6 As shown, the macroscopic optical state of the final product of Example 1 and the final product of Comparative Example 11 are compared to further verify the influence of process sequence on the dispersion stability of the finished product. Figure 6 a is a macroscopic optical photograph of the final beverage of Example 1. The sample was prepared by adding 2.0 parts by weight of kudzu root soluble starch polysaccharide hydrolysate (dry basis), 1.0 parts by weight of Japanese raisin tree flavonoid polyphenol aqueous extract (dry basis), 0.1 parts by weight of sucrose, 0.1 parts by weight of citric acid, and drinking water to a final volume of 1000 parts by weight. The final pH was 4.3, the ethanol volume fraction was 0.20 vol%, and the composite microcolloid particle size was 5.0 μm (D50) and 19.5 μm (D90). Figure 6 b is a macroscopic optical photograph of the final beverage of Comparative Example 11, whose main components are the same as those of Example 1, but it was prepared by direct mixing and fermentation followed by shearing. Figure 6 a and Figure 6 As can be seen from the comparison, the beverage in Example 1 has a more uniform overall appearance, a more harmonious turbidity distribution, and a lower tendency for sedimentation and stratification; while in Comparative Example 11, because a stable composite microcolloid structure was not pre-constructed before fermentation, local aggregation or sedimentation is more likely to occur in the system. This result, from a macroscopic perspective, demonstrates that the process sequence of compounding followed by fermentation can improve the liquid dispersion stability of the kudzu root and Japanese raisin tree compound fermented hangover relief beverage.

[0141] like Figure 7As shown, the final product of Example 1 and the final product of Comparative Example 11 were compared by SEM drying residue morphology to help explain the reasons for the above-mentioned differences in macroscopic stability from the microstructure level. Figure 7 a is a low-magnification SEM image of the final product of Example 1. It can be seen that the residue is relatively uniformly distributed after drying, the overall deposition continuity is good, and the degree of secondary agglomeration is low. Figure 7 b is a low-magnification SEM image of the final product of Comparative Example 11, in which the drying residue is more likely to exhibit irregular agglomeration or uneven local distribution. Figure 7 c is a magnified SEM image of the final product of Example 1, showing that the particles in the dried residue are relatively uniformly distributed; Figure 7 Image d is a magnified SEM image of the final product in Comparative Example 11, showing more pronounced local coarsening and aggregation. Upon further magnification... Figure 7 e shows that the particle surface and particle contact area are relatively intact in Example 1; Figure 7 Comparative Example 11 shown in f is more prone to particle surface collapse, block accumulation, or local flocculation. Figure 7 The morphology shown reflects the appearance of the sample after drying and preparation. It is used for cross-referencing with the results of particle size, precipitation and marker retention detection, and is not used alone as an auxiliary evaluation feature related to the formation of liquid complex microcolloids, ethanol metabolism or the basis for determining the survival of lactic acid bacteria.

[0142] In conclusion, Figures 1 to 7 Table 1 illustrates the comprehensive effects of the present invention from multiple perspectives, including flavonoid polyphenol binding, dihydromyricetin retention, lactic acid bacteria fermentation acidification, cold storage preservation of live bacteria, static precipitation, compound pH optimization, in vitro ethanol metabolism-related auxiliary evaluation, macroscopic appearance, and microscopic morphology. The present invention combines kudzu root soluble starch polysaccharide enzymatic hydrolysate with Hovenia dulcis flavonoid polyphenol aqueous extract in a specific ratio, enabling the flavonoid polyphenol components to form a composite microcolloid with stable dispersion capabilities. Furthermore, through lactic acid bacteria fermentation and subsequent filling pathway control, a synergistic relationship is formed between active ingredient retention, fermentation compatibility, ethanol metabolism-related auxiliary evaluation characteristics, and storage stability. Therefore, the present invention can improve the technical problem of simultaneously achieving flavonoid polyphenol retention and system dispersion stability, and live bacteria retention and storage stability in existing plant-based fermented beverages containing kudzu root and Hovenia dulcis, and has industrial application value.

[0143] Table 1-1 Performance of Examples and Comparative Examples (I)

[0144]

[0145] Table 1-2 Performance of Examples and Comparative Examples (II)

[0146]

[0147] Note: "Not Applicable" in the table means that the corresponding analyte was not detected in the sample, so the corresponding content, apparent flavonoid polyphenol binding rate or dihydromyricetin retention rate are not calculated.

[0148] 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 kudzu root and Japanese raisin tree fruit for relieving hangovers, characterized in that... The finished product of the kudzu root and Japanese raisin tree compound fermented hangover relief beverage, calculated based on 1000 parts by weight, is obtained by fermentation of raw materials including the following components using food-grade lactic acid bacteria strains: The soluble starch polysaccharide hydrolysate from kudzu root contains 2.0-12.0 parts by weight on a dry basis. The aqueous extract of flavonoid polyphenols from Hovenia dulcis contains 1.0-8.0 parts by weight on a dry basis, and the mass ratio of the aqueous extract of flavonoid polyphenols from Hovenia dulcis to the soluble starch polysaccharide hydrolysate from Pueraria lobata on a dry basis is 1:1-1:

8. Lactic acid bacteria strains suitable for use in food, wherein the lactic acid bacteria strains suitable for use in food are selected from one or more of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei*; and Drinking water, replenish the remaining amount to 1000 parts by weight; The soluble starch polysaccharide hydrolysate from kudzu root is derived from kudzu root, and the flavonoid polyphenol aqueous extract from Japanese raisin tree fruit is derived from Japanese raisin tree fruit. The flavonoid polyphenol component in the aqueous extract of Hovenia dulcis flavonoid polyphenols and the soluble starch polysaccharide component in the enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide form a Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid. The median particle size D50 of the Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid in the finished product is 0.5-5.0 μm, and the D90 is not greater than 20 μm. The pH value of the finished product is 3.6-4.3, and the ethanol volume fraction is not greater than 0.5 vol.

2. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The soluble starch polysaccharide hydrolysate from kudzu root was prepared according to the following steps: A1: Using kudzu root as the starting material, pulverize it to obtain kudzu root powder; A2: Mix the kudzu root powder with drinking water at a mass ratio of 1:8-1:18 to obtain a kudzu root dispersion; A3: Add α-amylase and cellulase to the kudzu root dispersion, wherein the total amount of α-amylase and cellulase added is 0.02-0.20 wt% of the dry basis of the kudzu root powder; A4: Control the pH of the system to 5.0-6.5, and stir at 300-1000 rpm for 30-120 min at 55-70℃. The endpoint of enzymatic hydrolysis is when the viscosity of the system decreases by 20-70% compared with that before enzymatic hydrolysis. A5: Heat the enzymatic hydrolysate to inactivate the enzyme, then filter it through an 80-200 mesh or centrifuge it at 3000-8000 rpm for 10-20 min to remove coarse particles, to obtain a pueraria soluble starch polysaccharide enzymatic hydrolysate with a solid content of 3-12 wt%, an apparent viscosity of 5-80 mPa·s, and a puerarin content of 0.40-0.60 wt% on a dry basis.

3. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The aqueous extract of flavonoid polyphenols from Hovenia dulcis was prepared according to the following steps: B1: Using Japanese raisin tree seeds as the starting material, crush them to obtain Japanese raisin tree seed powder; B2: Mix the aforementioned Hovenia dulcis powder with drinking water at a mass ratio of 1:8-1:20, and adjust the pH of the system to 4.0-5.5 with citric acid or L-malic acid; B3: Add one or more of pectinase, cellulase and β-glucosidase for enzyme-assisted treatment. The total amount of enzymes added is 0.01-0.15 wt% based on the dry basis of the Hovenia dulcis powder, and treat at 45-55℃ for 30-90 min. B4: Heat the system to 80-95℃ and extract with water for 30-90 minutes; B5: Remove coarse residue by filtration through an 80-200 mesh filter or centrifugation at 3000-8000 rpm for 10-20 min to obtain an aqueous extract of Hovenia dulcis flavonoids and polyphenols with a solid content of 2-10 wt%, a dihydromyricetin content of 0.60-1.20 wt% on a dry basis, and a total flavonoid content of 2.50-5.00 wt% based on rutin.

4. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid was prepared according to the following steps: C1: Provide the soluble starch polysaccharide hydrolysate of kudzu root and the flavonoid polyphenol aqueous extract of Japanese raisin tree fruit, mix the two to obtain a mixed solution, such that the mass ratio of the dry basis of the flavonoid polyphenol aqueous extract of Japanese raisin tree fruit to the dry basis of the soluble starch polysaccharide hydrolysate of kudzu root is 1:1-1:

8. C2: Adjust the pH of the mixture to 4.5-5.5 using one or both of citric acid and sodium citrate; C3: Shear at 1000-8000 rpm for 10-60 min at 35-55℃, or homogenize 1-3 times at 10-35 MPa to distribute the flavonoid polyphenol components of Hovenia dulcis into the soluble starch polysaccharide phase of Pueraria lobata. C4: The median particle size D50 of the three parallel determinations is 0.5-5.0 μm, D90 is not greater than 20 μm, and the apparent flavonoid polyphenol binding rate calculated based on total flavonoids is 40-85% as the endpoint criterion for the composite step, thus obtaining the Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloid.

5. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The Hovenia dulcis flavonoid polyphenol-Pueraria lobata soluble starch polysaccharide composite microcolloid is used as the lactic acid bacteria fermentation substrate. The Pueraria lobata and Hovenia dulcis composite fermented hangover relief beverage is either a refrigerated live bacteria type beverage or a room temperature sterilized type beverage. The refrigerated live bacteria type beverage has a lactic acid bacteria live bacteria count of not less than 5.8 log CFU / mL after being stored at 4±1℃ for 30 days. The room temperature sterilized type beverage has a sediment volume fraction of not more than 8 vol after being left to stand in the dark at 25±2℃ for 30 days.

6. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The compound fermented alcohol-relieving beverage made from kudzu root and Japanese raisin uses puerarin and dihydromyricetin as quality control markers. Based on the weight of the finished beverage, the puerarin content is 10.0-65.0 mg / kg and the dihydromyricetin content is 8.0-75.0 mg / kg.

7. The kudzu root and Japanese raisin tree fruit compound fermented hangover relief beverage according to claim 1, characterized in that, The kudzu root and Japanese raisin tree compound fermented hangover relief beverage also includes auxiliary materials, which include one or two of sugar auxiliary materials and acidity regulators; When the excipients include carbohydrate excipients, the carbohydrate excipients are one or both of sucrose and D-glucose, and the total amount added is 0.1-30.0 parts by weight of the finished product; When the excipients include an acidity regulator, the acidity regulator is one or more of citric acid, sodium citrate, and L-malic acid, and the total amount added is 0.1-5.0 parts by weight of the finished product.

8. A method for preparing the kudzu root and Japanese raisin tree compound fermented hangover relief beverage according to any one of claims 1-7, characterized in that, Includes the following steps: S1: Provides soluble starch polysaccharide hydrolysate from kudzu root; S2: Provides aqueous extract of flavonoid polyphenols from Japanese raisin tree fruit; S3: The dry weight of the aqueous extract of Hovenia dulcis flavonoid polyphenols and the dry weight of the enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide are 1:1-1:

8. The enzymatic hydrolysate of Pueraria lobata soluble starch polysaccharide and the aqueous extract of Hovenia dulcis flavonoid polyphenols are compounded by shearing at 1000-8000 rpm for 10-60 min at pH 4.5-5.5 and 35-55℃, or by homogenizing at 10-35 MPa 1-3 times to obtain Hovenia dulcis flavonoid polyphenol-pueraria lobata soluble starch polysaccharide composite microcolloids. S4: Using the aforementioned Hovenia dulcis flavonoid polyphenol-kudzu soluble starch polysaccharide composite microcolloid as a fermentation substrate, the fermentation substrate is treated at 85-95℃ for 5-15 minutes and then cooled to 30-37℃, and then inoculated with lactic acid bacteria strains that can be used in food. S5: Ferment the inoculated fermentation substrate at 30-37℃ and normal pressure for 6-18 hours to obtain fermentation liquid; homogenize the fermentation liquid and process it according to the product type: when preparing refrigerated live bacteria beverage, perform low-temperature filling; when preparing room temperature sterilized beverage, perform sterilization and filling to obtain the kudzu root and jujube compound fermented hangover relief beverage.

9. The preparation method according to claim 8, characterized in that, In step S3, the endpoint of the compounding step is that the median particle size D50 of the Hovenia dulcis flavonoid polyphenol-puerarin soluble starch polysaccharide composite microcolloid, calculated as the arithmetic mean of three parallel determinations, is 0.5-5.0 μm, the D90 is not greater than 20 μm, and the apparent flavonoid polyphenol binding rate, calculated based on total flavonoids, is 40-85%.

10. The preparation method according to claim 8, characterized in that, In step S4, the food-grade lactic acid bacteria strain is selected from one or more of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus paracasei*, and the initial inoculum size of the food-grade lactic acid bacteria strain is 1 × 10⁻⁶. 6 -1×10 7 CFU / mL; in step S5, the final fermentation pH is 3.6-4.3.

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