CN106418214A - 一种具有醒酒护肝功能的食品配方及其制备方法 - Google Patents
一种具有醒酒护肝功能的食品配方及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有醒酒护肝功能的食品配方及其制备方法，所述具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆20‑25份、荸荠15‑20份、南瓜10‑20份、苦瓜8‑16份、熟地黄8‑13份、龙葵5‑10份、芹菜5‑8份、苍耳子5‑8份、连翘5‑8份、山豆根2‑4份、黑角藻提取物2‑4份、琉璃苣提取物2‑4份、椴树叶提取物2‑4份。与现有技术相比，本发明所得的保健食品，无毒副作用，各组分配伍使用协同增效，具有升清降浊、开胃消食、润肠通便、醒酒保肝等功效，对肠胃功能虚弱、便秘的人群和宿醉的酒客具有调节和保护作用。
Description
技术领域
本发明涉及食品保健领域，具体是一种具有醒酒护肝功能的食品配方及其制备方法。
背景技术
中国是一个白酒消费大国，尤其是北方地区，喝酒成风，无论是婚丧喜事、商务会谈、官场应酬、朋友聚会都离不开酒，而且喝多少，自己难以说了算，因此醒酒，保肝市场潜力巨大。目前，国内市场号称能解酒的产品很多，其产品多以氨基酸、维生素辅以葛根、葛花、白芍、牡蛎、松花粉等中草药制备，使用过程中，大多没有什么确切的疗效。我们知道，解酒的关键是人体中乙醛脱氢酶的含量，这种生物酶是人体自身合成的，只有促进人体中乙醛脱氢酶的快速合成，才能达到快速解酒的目的。长期以来，人们希望在解酒产品上有所突破，但直到目前为止，还没有发现既能安全食用，又能快速解酒的物质。
发明内容
本发明的目的在于提供一种具有醒酒护肝功能的食品配方及其制备方法，达到人体效果吸收好、无毒副作用。
为实现上述目的，本发明提供如下技术方案：
一种具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆20-25份、荸荠15-20份、南瓜10-20份、苦瓜8-16份、熟地黄8-13份、龙葵5-10份、芹菜5-8份、苍耳子5-8份、连翘5-8份、山豆根2-4份、黑角藻提取物2-4份、琉璃苣提取物2-4份、椴树叶提取物2-4份。
作为本发明进一步的方案：所述具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆23份、荸荠18份、南瓜17份、苦瓜13份、熟地黄11份、龙葵8份、芹菜7份、苍耳子7份、连翘6份、山豆根3份、黑角藻提取物3份、琉璃苣提取物3份、椴树叶提取物3份。
作为本发明进一步的方案：所述黑角藻提取物是由粉碎后的黑角藻通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力7MPa，萃取温度45℃，分离压力5MPa，分离温度45℃。
作为本发明进一步的方案：所述琉璃苣提取物是由粉碎后的琉璃苣通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力4MPa，萃取温度43℃，分离压力4MPa，分离温度38℃。
作为本发明进一步的方案：所述椴树叶提取物是由粉碎后的椴树叶通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力12MPa，萃取温度56℃，分离压力10MPa，分离温度56℃。
一种具有醒酒护肝功能的食品配方的制备方法，通过如下步骤制作而成：
（1）首先，按照所述重量份称取黄豆、荸荠、南瓜、苦瓜、熟地黄、龙葵、芹菜、苍耳子、连翘、山豆根，加水后进行加压蒸煮，加压压强为2-4MPa，蒸煮温度为110℃-120℃，蒸煮结束后进行真空蒸发浓缩，得到混合物I；
（2）最后，将混合物I与黑角藻提取物、琉璃苣提取物、椴树叶提取物进行混匀制浆，喷雾干燥后装袋，并采用Co-60灭菌。
作为本发明进一步的方案：步骤（1）加压压强为3MPa，蒸煮温度为115℃。
与现有技术相比，本发明的有益效果是：
与现有技术相比，本发明所得的保健食品，无毒副作用，各组分配伍使用协同增效，具有升清降浊、开胃消食、润肠通便、醒酒保肝等功效，对肠胃功能虚弱、便秘的人群和宿醉的酒客具有调节和保护作用。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例1
一种具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆20份、荸荠15份、南瓜10份、苦瓜8份、熟地黄8份、龙葵5份、芹菜5份、苍耳子5份、连翘5份、山豆根2份、黑角藻提取物2份、琉璃苣提取物2份、椴树叶提取物2份；所述黑角藻提取物是由粉碎后的黑角藻通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力7MPa，萃取温度45℃，分离压力5MPa，分离温度45℃；所述琉璃苣提取物是由粉碎后的琉璃苣通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力4MPa，萃取温度43℃，分离压力4MPa，分离温度38℃；所述椴树叶提取物是由粉碎后的椴树叶通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力12MPa，萃取温度56℃，分离压力10MPa，分离温度56℃。
一种具有醒酒护肝功能的食品配方的制备方法，通过如下步骤制作而成：
（1）首先，按照所述重量份称取黄豆、荸荠、南瓜、苦瓜、熟地黄、龙葵、芹菜、苍耳子、连翘、山豆根，加水后进行加压蒸煮，加压压强为2MPa，蒸煮温度为110℃，蒸煮结束后进行真空蒸发浓缩，得到混合物I；
（2）最后，将混合物I与黑角藻提取物、琉璃苣提取物、椴树叶提取物进行混匀制浆，喷雾干燥后装袋，并采用Co-60灭菌。
实施例2
一种具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆23份、荸荠18份、南瓜17份、苦瓜13份、熟地黄11份、龙葵8份、芹菜7份、苍耳子7份、连翘6份、山豆根3份、黑角藻提取物3份、琉璃苣提取物3份、椴树叶提取物3份；所述黑角藻提取物是由粉碎后的黑角藻通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力7MPa，萃取温度45℃，分离压力5MPa，分离温度45℃；所述琉璃苣提取物是由粉碎后的琉璃苣通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力4MPa，萃取温度43℃，分离压力4MPa，分离温度38℃；所述椴树叶提取物是由粉碎后的椴树叶通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力12MPa，萃取温度56℃，分离压力10MPa，分离温度56℃。
一种具有醒酒护肝功能的食品配方的制备方法，通过如下步骤制作而成：
（1）首先，按照所述重量份称取黄豆、荸荠、南瓜、苦瓜、熟地黄、龙葵、芹菜、苍耳子、连翘、山豆根，加水后进行加压蒸煮，加压压强为3MPa，蒸煮温度为115℃，蒸煮结束后进行真空蒸发浓缩，得到混合物I；
（2）最后，将混合物I与黑角藻提取物、琉璃苣提取物、椴树叶提取物进行混匀制浆，喷雾干燥后装袋，并采用Co-60灭菌。
实施例3
一种具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆25份、荸荠20份、南瓜20份、苦瓜16份、熟地黄13份、龙葵10份、芹菜8份、苍耳子8份、连翘8份、山豆根4份、黑角藻提取物4份、琉璃苣提取物4份、椴树叶提取物4份；所述黑角藻提取物是由粉碎后的黑角藻通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力7MPa，萃取温度45℃，分离压力5MPa，分离温度45℃；所述琉璃苣提取物是由粉碎后的琉璃苣通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力4MPa，萃取温度43℃，分离压力4MPa，分离温度38℃；所述椴树叶提取物是由粉碎后的椴树叶通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力12MPa，萃取温度56℃，分离压力10MPa，分离温度56℃。
一种具有醒酒护肝功能的食品配方的制备方法，通过如下步骤制作而成：
（1）首先，按照所述重量份称取黄豆、荸荠、南瓜、苦瓜、熟地黄、龙葵、芹菜、苍耳子、连翘、山豆根，加水后进行加压蒸煮，加压压强为4MPa，蒸煮温度为120℃，蒸煮结束后进行真空蒸发浓缩，得到混合物I；
（2）最后，将混合物I与黑角藻提取物、琉璃苣提取物、椴树叶提取物进行混匀制浆，喷雾干燥后装袋，并采用Co-60灭菌。
药效试验：
取实施例2制备的食品配方为受试样品。
受试样品对小鼠肝药酶活性（睡眠时间）的影响：与模型组相比：受试样品高、中、低剂量组（0.03、0.02、0.01g/kg）均可显著地延长苯巴比妥钠小鼠睡眠开始入睡时间（P＜0.01，P＜0.05），均可非常显著地缩短苯巴比妥钠小鼠睡眠维持时间（P＜0.01）。（2）受试样品对小鼠（乙醇灌胃）睡眠时间的影响：与乙醇模型组相比，受试样品高、中、低剂量组（0.03、0.02、0.01g/kg）均可显著地缩短乙醇小鼠睡眠维持时间（P＜0.01，P＜0.05）。（3）受试样品对小鼠爬杆能力的治疗作用（行为协调）：与乙醇模型组相比，受试样品高、中、低剂量组（0.03、0.02 和 0.01g/kg）均可显著地降低给药后1.5h，2h小鼠爬杆级数（P＜0.05），受试样品高、中、低剂量组（0.03、0.02 和 0.01g/kg）可显著地延长乙醇后2h小鼠爬杆时间（P＜0.05）。（4）对小鼠自发活动（兴奋、抑制）的影响：与乙醇模型组相比，受试样品高、中、低剂量组（0.03、0.02 和 0.01g/kg）给药后30min可显著地对抗乙醇引起的小鼠自发活动次数的减少（P＜0.05）。（5）对大鼠血液中乙醇含量的影响：与模型组相比，受试样品高、中、低剂量组（0.03、 0.02 和0.01g/kg）可显著降低大鼠血液中乙醇含量。临床效果 ：对200例强制醒酒病人进行临床观察分析。结果：血液酒精浓度在180-230mg/dl，平均清醒时间为4.8小时，血液酒精浓度在220-540mg/dl，平均清醒时间为5.1小时。300例强制醒酒病人均安全度过醒酒期。可以明显改善酒后的症状、体征，对酒精中毒以及酒精性肝病等均有较好的预防和治疗作用。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (7)
1.一种具有醒酒护肝功能的食品配方，其特征在于，按照重量份的组分为：黄豆20-25份、荸荠15-20份、南瓜10-20份、苦瓜8-16份、熟地黄8-13份、龙葵5-10份、芹菜5-8份、苍耳子5-8份、连翘5-8份、山豆根2-4份、黑角藻提取物2-4份、琉璃苣提取物2-4份、椴树叶提取物2-4份。
2.根据权利要求1所述的具有醒酒护肝功能的食品配方，其特征在于，所述具有醒酒护肝功能的食品配方，按照重量份的组分为：黄豆23份、荸荠18份、南瓜17份、苦瓜13份、熟地黄11份、龙葵8份、芹菜7份、苍耳子7份、连翘6份、山豆根3份、黑角藻提取物3份、琉璃苣提取物3份、椴树叶提取物3份。
3.根据权利要求1或2所述的具有醒酒护肝功能的食品配方，其特征在于，所述黑角藻提取物是由粉碎后的黑角藻通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力7MPa，萃取温度45℃，分离压力5MPa，分离温度45℃。
4.根据权利要求3所述的具有醒酒护肝功能的食品配方，其特征在于，所述琉璃苣提取物是由粉碎后的琉璃苣通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力4MPa，萃取温度43℃，分离压力4MPa，分离温度38℃。
5.根据权利要求4所述的具有醒酒护肝功能的食品配方，其特征在于，所述椴树叶提取物是由粉碎后的椴树叶通过超临界二氧化碳萃取再经真空冷冻干燥得到的，超临界二氧化碳萃取压力12MPa，萃取温度56℃，分离压力10MPa，分离温度56℃。
6.一种如权利要求1-5任一所述的具有醒酒护肝功能的食品配方的制备方法，其特征在于，通过如下步骤制作而成：
（1）首先，按照所述重量份称取黄豆、荸荠、南瓜、苦瓜、熟地黄、龙葵、芹菜、苍耳子、连翘、山豆根，加水后进行加压蒸煮，加压压强为2-4MPa，蒸煮温度为110℃-120℃，蒸煮结束后进行真空蒸发浓缩，得到混合物I；
（2）最后，将混合物I与黑角藻提取物、琉璃苣提取物、椴树叶提取物进行混匀制浆，喷雾干燥后装袋，并采用Co-60灭菌。
7.根据权利要求6所述的具有醒酒护肝功能的食品配方的制备方法，其特征在于，步骤（1）加压压强为3MPa，蒸煮温度为115℃。
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| CN107692218A (zh) * | 2017-09-14 | 2018-02-16 | 柳州衍生科技有限公司 | 一种具有护肝功能的保健破壁超微粉及其制备方法 |
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| CN107692218A (zh) * | 2017-09-14 | 2018-02-16 | 柳州衍生科技有限公司 | 一种具有护肝功能的保健破壁超微粉及其制备方法 |
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