CN107232607A - A kind of plant fermented liquid and its zymotechnique with relieving alcoholism and protecting liver effect - Google Patents
A kind of plant fermented liquid and its zymotechnique with relieving alcoholism and protecting liver effect Download PDFInfo
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- CN107232607A CN107232607A CN201710557015.1A CN201710557015A CN107232607A CN 107232607 A CN107232607 A CN 107232607A CN 201710557015 A CN201710557015 A CN 201710557015A CN 107232607 A CN107232607 A CN 107232607A
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- juice
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- acetic acid
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- 239000007788 liquid Substances 0.000 title claims abstract description 111
- 230000000694 effects Effects 0.000 title claims abstract description 57
- 210000004185 liver Anatomy 0.000 title claims abstract description 42
- 208000007848 Alcoholism Diseases 0.000 title claims abstract description 28
- 201000007930 alcohol dependence Diseases 0.000 title claims abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 132
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 91
- 241000196324 Embryophyta Species 0.000 claims abstract description 85
- 238000000855 fermentation Methods 0.000 claims abstract description 61
- 230000004151 fermentation Effects 0.000 claims abstract description 61
- 239000012530 fluid Substances 0.000 claims abstract description 44
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 43
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 43
- 235000006662 Lansium Nutrition 0.000 claims abstract description 40
- 241001156382 Lansium Species 0.000 claims abstract description 40
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 240000008918 Chaenomeles cathayensis Species 0.000 claims abstract description 27
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims abstract description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 235000010633 broth Nutrition 0.000 claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 21
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 18
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 18
- 244000189799 Asimina triloba Species 0.000 claims abstract description 17
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 17
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- 238000009928 pasteurization Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 206010048245 Yellow skin Diseases 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
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- 150000003722 vitamin derivatives Chemical class 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 29
- 208000004880 Polyuria Diseases 0.000 abstract description 8
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- 230000008901 benefit Effects 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 6
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
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- 239000011718 vitamin C Substances 0.000 description 4
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
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- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- -1 flavone glycoside Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 238000006386 neutralization reaction Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000089795 Clausena lansium Species 0.000 description 1
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- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
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- 239000004365 Protease Substances 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of plant fermented liquid with relieving alcoholism and protecting liver effect, including the raw material represented below with parts by weight is fermented through following steps and is made：（1）58 parts of flower of kudzuvine, 5 10 parts of lotus leaves, 8 12 portions of lophatherum graciles and 10 15 parts of hoveniae semoveniae semens dry in the shade, crush after, add 90 100 parts of decoctings and cook to obtain prefabricated mixed liquor；（2）Calusena lansium squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, 20 30 portions of prefabricated mixed liquors, 10 15 parts of Calusena lansium juice and 20 30 parts of Chinese flowering quince juice mixing, forms zymotic fluid；（3）0.8 1wt% saccharomycete is added in zymotic fluid, at 20 30 DEG C, ferment 10 15 days obtained yeast fermentation broths；（4）1.2 1.5% acetic acid bacterias are added in yeast fermentation broth, at 35 38 DEG C, ferment 15 18 days obtained acetic acid fermentation liquids；（5）58 parts of kudzu-vine root powders, 10 15 portions of konjaku flours and 50 55 parts of acetic acid fermentation liquid mixing, form plant fermented liquid after pasteurization.Have the advantages that the plant fermented liquid of relieving alcoholism and protecting liver effect has as made from above step relieve the effect of alcohol, protect liver, diuresis.
Description
Technical field
The present invention relates to a kind of natural fruit and vegetables fermentation processing field, in particular, it is related to a kind of with relieving alcoholism and protecting liver
The plant fermented liquid and its zymotechnique of effect.
Background technology
With being continually changing for people's diet structure, some are with the functional health-care food that puts prevention first by consumer's
Favor.Heavy drinking can bring larger load to liver, and damage of the long-term alcohol to liver is larger, and larger wound is caused to human body
Evil, therefore, the health products with sobering up and liver protecting functions are pursued by masses.
Common healthcare product for relieving hangover and protecting liver is as shown in the patent that application publication number is CN10343003A, and it discloses one
Kind of healthcare product for relieving hangover and protecting liver, raw material using acetaldehyde-dehydrogenase enzyme preparation, kudzu root extract, ginseng extract, siberian Ginseng P.E,
Rhizoma Atractylodis Macrocephalae extract, wolfberry fruit extract, raisin tree seed extract and with various vitamins and amino acid mixing granulation, pack plastic
Capsule or tablet are edible.Obtained health products in this way, by various natural material extracts and vitamin, ammonia
Base acid is mixed to prepare.This kind of medicine is mainly used in decomposing alcohol concentration, and the protective effect to liver is little.
The content of the invention
It is an object of the invention to provide a kind of plant fermented liquid with relieving alcoholism and protecting liver effect, it, which has, relieves the effect of alcohol, protects
Liver, the advantage of diuresis.
The present invention above-mentioned purpose technical scheme is that：A kind of plant with relieving alcoholism and protecting liver effect
Thing zymotic fluid, including the raw material represented below with parts by weight are fermented through following steps and are made：
(1) after 5-8 parts of flower of kudzuvine, 5-10 parts of lotus leaves, 8-12 portions of lophatherum graciles and 10-15 parts of hoveniae semoveniae semens dry in the shade, crushed, 90-100 is added
Part decocting cooks to obtain prefabricated mixed liquor；
(2) Calusena lansium squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, 20-30 parts of prefabricated mixed liquors, 10-15
Part Calusena lansium juice and 20-30 parts of Chinese flowering quince juices mixing, form zymotic fluid；
(3) 0.8-1wt% saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
(4) 1.2-1.5wt% acetic acid bacterias are added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic fermentations
Liquid；
(5) 5-8 parts of kudzu-vine root powders, 10-15 portions of konjaku flours and 50-55 parts of acetic acid fermentation liquid mixing, form plant after pasteurization
Zymotic fluid.
Using above technical scheme, flower of kudzuvine reduces the concentration of ethanol by activating alcohol dehydrogenase activity, with shield of relieving the effect of alcohol
The effect of liver.Lotus leaf contains the materials such as alkaloid, aromatic compound, the effect with draining diuresis, the fat that disappears.Lophatherum gracile has
The flavone glycoside and Coumarins lactone contained in antipyretic, diuresis effect, the leaf of bamboo, it has good Green Tea Extract, antioxygen
Change, the effect of reducing blood lipid.Hoveniae semoveniae semen, which has to relieve the effect of alcohol, to quench the thirst, oxidation resistant effect.Flower of kudzuvine, lotus leaf, lophatherum gracile and hoveniae semoveniae semen mixing
Afterwards, after adding water to cook, the effect with diuresis of relieving the effect of alcohol well, in addition, what is be rich in lophatherum gracile and hoveniae semoveniae semen is anti-oxidant
Component, can also reduce the oxidation Decomposition of active principle in prefabricated mixed liquor.
Vitamin C, alkaloid and aldehydes matter are rich in Calusena lansium, it has promoting the circulation of qi diuresis, the effect of stomach strengthening and digestion promoting, pawpaw
With anti-oxidant, digestant effect, Calusena lansium, pawpaw and the mixing of prefabricated mixed liquor, pawpaw contains substantial amounts of vitamin C, reduced
Papain in prefabricated mixing liquid oxidation, pawpaw has the effect reduced blood pressure, in case drunk person's blood pressure is raised.
Zymotic fluid ferments by saccharomycete and acetic acid bacteria, and the glucide in original fermentation liquor ferments to form acetic acid, promotes people
Body is digested and assimilated to nutriment.In addition, kudzu-vine root powder and konjaku flour are mixed with acetic acid fermentation liquid, there is the root of kudzu vine regulation blood to follow
The characteristics of ring, its amino acid and Flavonoid substances with abundant needed by human body, the effect with decompression, konjaku flour contains rich
Rich dietary fiber, low fat and sugar promotes to digest and assimilate, and forms cross-linked structure in vivo, sticks on the inside of gastric mucosa, stops people
Absorption of the body to harmful substance.
Containing abundant dietary fiber in the plant fermented liquid that kudzu-vine root powder, konjaku flour and acetic acid fermentation liquid are mixed to form, promote
Enter blood flow and digest and assimilate, the cross-linked structure of kudzu-vine root powder and konjaku flour formation is sticked on the inside of coat of the stomach, produce full
Abdomen sense, reduces the absorption of ethanol.Accelerate blood circulation of human body in acetic acid fermentation liquid, the effect with diuresis reduces ethanol in body
The interior residence time.
Further, Calusena lansium uses band core yellow skin.
Using above technical scheme, the fruit stone of Calusena lansium have sharp gas, promote in the effect of digestion, Chinese wampee seed oil content compared with
Height, improves absorption of the human body to plant fermented liquid.
Further, 2-3wt% citric acids are added in zymotic fluid.
Using above technical scheme, the acidity that citric acid adjusts zymotic fluid is added in zymotic fluid, the anti-of zymotic fluid is improved
Oxidation, and protect pigment, in case it places too long generation brown stain in atmosphere.
Further, plant fermented liquid adds 0.5-1.2wt% vitamin Cs before pasteurization.
Using above technical scheme, vitamin C is added in plant fermented liquid, the antioxidation of plant fermented liquid is improved,
And the pH for adjusting plant fermented liquid, suppresses the breeding of microorganism.
Preferably, a kind of plant fermented liquid with relieving alcoholism and protecting liver effect, including the raw material represented below with parts by weight
It is made through following steps fermentation：
(1) after 5-6 parts of flower of kudzuvine, 5-8 parts of lotus leaves, 8-10 portions of lophatherum graciles and 11-13 parts of hoveniae semoveniae semens dry in the shade, crushed, 90-95 parts are added
Decocting cooks to obtain prefabricated mixed liquor；
(2) Calusena lansium squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, 25-28 parts of prefabricated mixed liquors, 12-14
Part Calusena lansium juice and 22-28 parts of Chinese flowering quince juices mixing, form zymotic fluid；
(3) 0.8-1wt% saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
(4) 1.2-1.3wt% acetic acid bacterias are added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic fermentations
Liquid；
(5) 6-8 parts of kudzu-vine root powders, 10-12 portions of konjaku flours and 52-54 parts of acetic acid fermentation liquid mixing, form plant after pasteurization
Zymotic fluid.
The local flavor and taste of the obtained plant fermented liquid more than use matched preferably, are adapted to popular taste.
Another object of the present invention is to provide a kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, adjust
Save suitable processing compound and local flavor and taste preferably plant fermented liquid is made.
To achieve the above object, the present invention uses following technical scheme：A kind of plant fermentation with relieving alcoholism and protecting liver effect
The zymotechnique of liquid, is made according to said ratio according to following steps：
(1) after flower of kudzuvine, lotus leaf, lophatherum gracile and hoveniae semoveniae semen being dried in the shade, crushed, adding water, it is obtained that 30-35min is decocted at 80-90 DEG C
Prefabricated mixed liquor；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, by prefabricated mixed liquor, Calusena lansium juice
With Chinese flowering quince juice mixing, zymotic fluid is formed；
(3) saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
(4) acetic acid bacteria is added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic acid fermentation liquids；
(5) kudzu-vine root powder, konjaku flour and acetic acid fermentation liquid mixing, form plant fermented liquid after pasteurization.
Using above technical scheme, flower of kudzuvine, lotus leaf, lophatherum gracile and hoveniae semoveniae semen decoct 30-35min at 80-90 DEG C, in the temperature
In the range of degree, the destruction to active principle in raw material is reduced.Saccharomycete is in 20-30 DEG C of fermentation, and fermentation temperature is suitable, can keep away again
Exempt from varied bacteria growing.Acetic acid bacteria ferments at 35-38 DEG C, and acetic acid conversion ratio is higher.
Further, 1-2wt% lemon juices are added in the plant fermented liquid in step (5) and 2-3wt% honey is adjusted
Match somebody with somebody.
Using above technical scheme, lemon juice and honey are added in plant fermented liquid, on the one hand to the wind of plant fermented liquid
Taste is allocated, and on the other hand can also improve the antioxygenic property of plant fermented liquid.When edible, lemon juice and honey have rush
Enter the activity of plant fermented liquid, auxiliary decomposes acetaldehyde toxicity, and promotes the metabolism and excretion of alcohol.
In summary, the invention has the advantages that：
1st, plant fermented liquid produced by the present invention has the effect for diuresis of relieving the effect of alcohol, and decocts flower of kudzuvine, lotus leaf, lophatherum gracile and hoveniae semoveniae semen system
Into prefabricated mixed liquor, active principle therein is extracted.Prefabricated mixed liquor is mixed with Calusena lansium juice, Chinese flowering quince juice, Calusena lansium juice and Chinese flowering quince juice
In vitamin C in itself that contain reduce prefabricated mixing liquid oxidation.The fermentation that Calusena lansium juice, Chinese flowering quince juice and precognition mixed liquor are mixed to get
Liquid passes through after secondary fermentation, and the glucide in zymotic fluid is fully converted into acetic acid, promotes digestion of the human body to nutriment
Absorb, and fast decoupled acetaldehyde, so as not to its in vivo the residence time it is too long, reach quickly relieve the effect of alcohol, liver-protective effect.
2nd, plant fermented liquid produced by the present invention has liver-protective effect, acetic acid fermentation liquid and kudzu-vine root powder, konjaku flour
Mixing, kudzu-vine root powder, konjaku flour are swelled to form stable solution in water, in case plant fermented liquid is layered.After human body is edible, konjaku
Powder formation layer protecting film, reduces the absorption of alcohol；In addition, the diaphragm for sticking to coat of the stomach, which can be continuously liver, provides sugar
Original, protects liver.
Embodiment
The present invention is described in further detail with reference to embodiments.
It is standby that flower of kudzuvine of the present invention, lotus leaf, lophatherum gracile and hoveniae semoveniae semen are ground into powder after drying in the shade, and chooses new cadmium yellow
Skin and pawpaw are as raw material, and the root of kudzu vine is used after removing the peel sieving of pulverizing, and konjaku peeling is pulverized, and is added water after being cooked, again
Drying and grinding is used.Other selected auxiliary materials are commercially available.
Saccharomycete is purchased from Chinese industrial Microbiological Culture Collection administrative center, and numbering is 1001, according to strain specification
Application method carries out resurrection culture to saccharomycete, and is used in the active highest of saccharomycete.Acetic acid bacteria is purchased from the micro- life of Chinese industrial
Thing culture presevation administrative center, numbering is 20441, and resurrection culture is carried out to saccharomycete according to the application method of strain specification,
And used in the active highest of acetic acid bacteria.
Embodiment
Embodiment one：A kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, comprises the following steps：
(1) after 5kg flower of kudzuvine, 5kg lotus leaves, 8kg lophatherum graciles and 10kg hoveniae semoveniae semens dry in the shade, crushed, add 90kg water and decocted at 80 DEG C
Boil 30min and prefabricated mixed liquor is made；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, the prefabricated mixed liquors of 20kg, 10kg
Calusena lansium juice and the mixing of 20kg Chinese flowering quince juices, form zymotic fluid；1kg citric acids are added in zymotic fluid；
(3) 0.4kg saccharomycete is added in zymotic fluid, at 20 DEG C, ferment 10 days obtained yeast fermentation broths；
(4) 0.6kg acetic acid bacterias are added in yeast fermentation broth, at 35 DEG C, ferment 15 days obtained acetic acid fermentation liquids；
(5) 5kg kudzu-vine root powders, 10kg konjaku flours and the mixing of 50kg acetic acid fermentation liquids, and add 0.32kg vitamin Cs, through Pasteur
Plant fermented liquid is formed after sterilization；
(6) 0.65kg lemon juices are added in plant fermented liquid and 1.3kg honey is allocated.
Embodiment two：A kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, comprises the following steps：
(1) after 8kg flower of kudzuvine, 10kg lotus leaves, 12kg lophatherum graciles and 15kg hoveniae semoveniae semens dry in the shade, crushed, 100kg water is added at 90 DEG C
Decoct 35min and prefabricated mixed liquor is made；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, the prefabricated mixed liquors of 30kg, 15kg
Calusena lansium juice and the mixing of 30kg Chinese flowering quince juices, form zymotic fluid；2.25kg citric acids are added in zymotic fluid；
(3) 0.75kg saccharomycete is added in zymotic fluid, at 30 DEG C, ferment 15 days obtained yeast fermentation broths；
(4) 1.13kg acetic acid bacterias are added in yeast fermentation broth, at 38 DEG C, ferment 18 days obtained acetic acid fermentation liquids；
(5) 8kg kudzu-vine root powders, 15kg konjaku flours and the mixing of 55kg acetic acid fermentation liquids, add 0.93kg vitamin Cs, through pasteurization
After form plant fermented liquid；
(6) 1.58kg lemon juices are added in plant fermented liquid and 2.37kg honey is allocated.
Embodiment three：A kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, comprises the following steps：
(1) after 5kg flower of kudzuvine, 5kg lotus leaves, 8kg lophatherum graciles and 11kg hoveniae semoveniae semens dry in the shade, crushed, add 90kg water and decocted at 85 DEG C
Boil 32min and prefabricated mixed liquor is made；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, the prefabricated mixed liquors of 25kg, 12kg
Calusena lansium juice and the mixing of 22kg Chinese flowering quince juices, form zymotic fluid；1.18kg citric acids are added in zymotic fluid；
(3) 0.6kg saccharomycete is added in zymotic fluid, at 30 DEG C, ferment 15 days obtained yeast fermentation broths；
(4) 0.73kg acetic acid bacterias are added in yeast fermentation broth, at 38 DEG C, ferment 18 days obtained acetic acid fermentation liquids；
(5) 6kg kudzu-vine root powders, 10kg konjaku flours and the mixing of 52kg acetic acid fermentation liquids, add 0.82kg vitamin Cs, through pasteurization
After form plant fermented liquid；
(6) 1kg lemon juices are added in plant fermented liquid and 1.4kg honey is allocated.
Example IV：A kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, comprises the following steps：
(1) after 6kg flower of kudzuvine, 8kg lotus leaves, 10kg lophatherum graciles and 13kg hoveniae semoveniae semens dry in the shade, crushed, add 95kg water and decocted at 90 DEG C
Boil 35min and prefabricated mixed liquor is made；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, the prefabricated mixed liquors of 28kg, 14kg
Calusena lansium juice and the mixing of 28kg Chinese flowering quince juices, form zymotic fluid；1.4kg citric acids are added in zymotic fluid；
(3) 0.57kg saccharomycete is added in zymotic fluid, at 30 DEG C, ferment 15 days obtained yeast fermentation broths；
(4) 0.93kg acetic acid bacterias are added in yeast fermentation broth, at 38 DEG C, ferment 18 days obtained acetic acid fermentation liquids；
(5) 8kg kudzu-vine root powders, 12kg konjaku flours and the mixing of 54kg acetic acid fermentation liquids, add 0.89kg vitamin Cs, through pasteurization
After form plant fermented liquid；
(6) 0.75kg lemon juices are added in plant fermented liquid and 1.87kg honey is allocated.
Embodiment five：A kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, comprises the following steps：
(1) after 6kg flower of kudzuvine, 7kg lotus leaves, 10kg lophatherum graciles and 12kg hoveniae semoveniae semens dry in the shade, crushed, add 95kg water and decocted at 90 DEG C
Boil 35min and prefabricated mixed liquor is made；
(2) band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, the prefabricated mixed liquors of 25kg, 12kg
Calusena lansium juice and the mixing of 25kg Chinese flowering quince juices, form zymotic fluid；1.55kg citric acids are added in zymotic fluid；
(3) 0.57kg saccharomycete is added in zymotic fluid, at 30 DEG C, ferment 15 days obtained yeast fermentation broths；
(4) 0.83kg acetic acid bacterias are added in yeast fermentation broth, at 38 DEG C, ferment 18 days obtained acetic acid fermentation liquids；
(5) 8kg kudzu-vine root powders, 12kg konjaku flours and the mixing of 52kg acetic acid fermentation liquids, add 0.72kg vitamin Cs, through pasteurization
After form plant fermented liquid；
(6) 1.1kg lemon juices are added in plant fermented liquid and 1.45kg honey is allocated.
Test case
Embodiment one detects its sanitary index, specifically to the obtained plant fermented liquid with relieving alcoholism and protecting liver effect of embodiment five
As shown in table 1.
The sanitary index of plant fermented liquid with relieving alcoholism and protecting liver effect made from the embodiment one of table 1 to embodiment five
From data above, embodiment one to the obtained plant fermented liquid with relieving alcoholism and protecting liver effect of embodiment five reaches food
With sanitary standard, can directly it drink.
The outward appearance and mouthfeel such as table 2 of plant fermented liquid with relieving alcoholism and protecting liver effect made from embodiment one to embodiment five
It is shown.
The outward appearance and mouthfeel of the obtained plant fermented liquid with relieving alcoholism and protecting liver effect of the various embodiments above of table 2
Application examples
Using the obtained plant fermented liquid (hereinafter referred to as plant fermented liquid) with relieving alcoholism and protecting liver effect of embodiment five as relieving the effect of alcohol
Drink, is tested to drunk person, respectively before drinking, neutralization of drinking drunk after drinking, specific method is as follows.
80 people are randomly selected, following groups are randomly divided into：Blank group (no drinking)；First group (40 degree of 200 grams of wine of drink) are
Drink first 3 hours and drink 200mL plant fermented liquids；Second group (40 degree of 200 grams of wine of drink) drink 200mL plants to drink first 2 hours
Thing zymotic fluid；3rd group (40 degree of 200 grams of wine of drink) drink 200mL plant fermented liquids to drink first 1 hour；4th group of (40 degree of drink
200 grams of wine) drink 200mL plant fermented liquids for 30min before drinking；5th group (40 degree of 200 grams of wine of drink) are to be drunk in drinking
200mL plant fermented liquids；6th group (40 degree of 200 grams of wine of drink) drink 200mL plant fermented liquids for 30min after drinking；7th group
(40 degree of 200 grams of wine of drink) are to drink 200mL plant fermented liquids within 1 hour after drinking；8th group (40 degree of 200 grams of wine of drink) is after drinking
Drink 200mL plant fermented liquids within 2 hours.State of intoxication registration after being drunk to each group personnel, concrete outcome is as shown in table 3.
The testing crew of table 3 drinks the test result of plant fermented liquid made from each embodiment
From data above, drink first 3 hours and drink plant fermented liquid, dispelling effects of alcohol is poor, plant is drunk close to duration of alcohol consumption
Thing zymotic fluid, dispelling effects of alcohol is more preferably.Half an hour drinks plant fermented liquid before drinking, and has the work that preferably relieves the effect of alcohol to 80% drunk person
With.Plant fermented liquid is drunk during drinking, has certain antialcoholism action to 40% drunk person.After drinking, half an hour
Plant fermented liquid is inside drunk, has preferable antialcoholism action to 60% drunk person, after drinking 2 hours, most of drunk person is extensive
Multiple consciousness, sobers up also need to a period of time completely.It follows that before drinking, 30min or so drinks the solution of plant fermented liquid
Wine best results.Plant fermented liquid is drunk in the short time, it may have preferable sobering-up functions after neutralization of drinking is drunk.In addition,
Drink plant fermented liquid to relieve the effect of alcohol, sense of discomfort will not be caused to stomach, reduce injury of the alcohol to liver.
The upper toilet frequency of drunk person for drinking plant fermented liquid is higher, and internal alcohol metabolism is very fast, reduces ethanol to liquor-saturated
The damage of wine person's liver.
Comparative example
Compared with embodiment five, the difference of comparative example one is：It is without flower of kudzuvine, the quality of lotus leaf when preparing prefabricated mixed liquor
13kg。
Compared with embodiment five, the difference of comparative example two is：Without hoveniae semoveniae semen when preparing prefabricated mixed liquor, lotus leaf
Quality is 19kg.
Compared with embodiment five, the difference of comparative example three is：Core yellow skin is used without to squeeze the juice to form Calusena lansium juice.
Compared with embodiment five, the difference of comparative example four is：Zymotic fluid ferments without yeast, is directly over acetic acid bacteria
Fermentation.
Compared with embodiment five, the difference of comparative example five is：
The addition of konjaku flour is 3kg in step (5), and the addition of kudzu-vine root powder is 17kg.
Compared with embodiment five, the difference of comparative example six is：
The addition of konjaku flour is 5kg in step (5), and the addition of kudzu-vine root powder is 3kg.
Choose 60 personnel and be divided into 6 groups, 30min drinks comparative example one to comparative example six and is made before drinking 40 degree of 200 grams of wine
Plant fermented liquid 200mL, the state of intoxication after being drunk to each group personnel registers, it is specific as shown in table 4.
The testing crew of table 4 drinks the test result of plant fermented liquid made from each comparative example
From data above, remove the flower of kudzuvine in prefabricated solution and hoveniae semoveniae semen, have larger to the sober-up function of plant fermented liquid
Influence, the heavier and lighter people's accounting 80% or so of the signs of getting drunk after drinking, flower of kudzuvine and hoveniae semoveniae semen collaboration have good antialcoholism action.No
Squeezed the juice with core yellow skin the Calusena lansium juice to be formed, be unfavorable for absorption of the human body to plant fermented liquid.Reduce konjaku flour or kudzu-vine root powder
Consumption, absorption of the reduction human body to plant fermented liquid, the residence time is longer in vivo for ethanol, have to human stomach and liver compared with
Macrolesion.
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification without creative contribution to the present embodiment as needed after this specification is read, but as long as at this
All protected in the right of invention by Patent Law.
Claims (7)
1. a kind of plant fermented liquid with relieving alcoholism and protecting liver effect, it is characterised in that including the original represented below with parts by weight
Material ferments through following steps to be made：
（1）5-8 parts of flower of kudzuvine, 5-10 parts of lotus leaves, 8-12 portions of lophatherum graciles and 10-15 parts of hoveniae semoveniae semens dry in the shade, crush after, add 90-100
Part decocting cooks to obtain prefabricated mixed liquor；
（2）Calusena lansium squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, 20-30 parts of prefabricated mixed liquors, 10-15
Part Calusena lansium juice and 20-30 parts of Chinese flowering quince juices mixing, form zymotic fluid；
（3）0.8-1wt% saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
（4）1.2-1.5wt% acetic acid bacterias are added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic fermentations
Liquid；
（5）5-8 parts of kudzu-vine root powders, 10-15 portions of konjaku flours and 50-55 parts of acetic acid fermentation liquid mixing, form plant after pasteurization
Zymotic fluid.
2. the plant fermented liquid according to claim 1 with relieving alcoholism and protecting liver effect, it is characterised in that Calusena lansium uses band core
Calusena lansium.
3. the plant fermented liquid according to claim 2 with relieving alcoholism and protecting liver effect, it is characterised in that added in zymotic fluid
2-3wt% citric acids.
4. the plant fermented liquid according to claim 3 with relieving alcoholism and protecting liver effect, it is characterised in that plant fermented liquid exists
0.5-1.2wt% vitamin Cs are added before pasteurization.
5. the plant fermented liquid according to claim 4 with relieving alcoholism and protecting liver effect, it is characterised in that including below with weight
The raw material that amount number is represented ferments through following steps to be made：
（1）5-6 parts of flower of kudzuvine, 5-8 parts of lotus leaves, 8-10 portions of lophatherum graciles and 11-13 parts of hoveniae semoveniae semens dry in the shade, crush after, add 90-95 parts
Decocting cooks to obtain prefabricated mixed liquor；
（2）Calusena lansium squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, 25-28 parts of prefabricated mixed liquors, 12-14
Part Calusena lansium juice and 22-28 parts of Chinese flowering quince juices mixing, form zymotic fluid；
（3）0.8-1wt% saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
（4）1.2-1.3wt% acetic acid bacterias are added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic fermentations
Liquid；
（5）6-8 parts of kudzu-vine root powders, 10-12 portions of konjaku flours and 52-54 parts of acetic acid fermentation liquid mixing, form plant after pasteurization
Zymotic fluid.
6. a kind of zymotechnique of the plant fermented liquid with relieving alcoholism and protecting liver effect, it is characterised in that appoint according to claim 1-5
The proportioning of one is made according to following steps：
（1）After flower of kudzuvine, lotus leaf, lophatherum gracile and hoveniae semoveniae semen are dried in the shade, crushed, adding water, it is obtained that 30-35min is decocted at 80-90 DEG C
Prefabricated mixed liquor；
（2）Band core yellow skin squeezes the juice to form Calusena lansium juice, and pawpaw peeling, stoning squeeze the juice to form Chinese flowering quince juice, by prefabricated mixed liquor, Calusena lansium juice
With Chinese flowering quince juice mixing, zymotic fluid is formed；
（3）Saccharomycete is added in zymotic fluid, at 20-30 DEG C, ferment 10-15 days obtained yeast fermentation broths；
（4）Acetic acid bacteria is added in yeast fermentation broth, at 35-38 DEG C, ferment 15-18 days obtained acetic acid fermentation liquids；
（5）Kudzu-vine root powder, konjaku flour and acetic acid fermentation liquid mixing, form plant fermented liquid after pasteurization.
7. the zymotechnique of the plant fermented liquid according to claim 6 with relieving alcoholism and protecting liver effect, it is characterised in that step
Suddenly（5）In plant fermented liquid in add 1-2wt% lemon juices and 2-3wt% honey and allocated.
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| CN110974865A (en) * | 2018-10-02 | 2020-04-10 | 株式会社Lg生活健康 | Composition for preventing or treating climacteric symptoms comprising fermented extract of pueraria lobata |
| CN111869876A (en) * | 2020-08-06 | 2020-11-03 | 谢金魁 | Health product for dispelling effects of alcohol and protecting liver and preparation method thereof |
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Application publication date: 20171010 |