CN108283257A - 一种解酒饮料及其制备方法 - Google Patents
一种解酒饮料及其制备方法 Download PDFInfo
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- CN108283257A CN108283257A CN201810069911.8A CN201810069911A CN108283257A CN 108283257 A CN108283257 A CN 108283257A CN 201810069911 A CN201810069911 A CN 201810069911A CN 108283257 A CN108283257 A CN 108283257A
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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Abstract
本发明公开了一种解酒饮料，其特征在于：其组分按重量份计算，包含以下组分：由刺梨80‑110份、黑米80‑110份、枸杞60‑90份、枳椇子30‑50份、葛根7‑10份、甘草3‑6份以及大枣25‑35份。本发明所述的解酒饮料中，各种原料均含有对解酒有益的活性成分，经合理配伍后产生协同增效的作用，因而能够迅速有效地解酒。
Description
技术领域
本发明涉及一种解酒饮料及其制备方法，属于功能饮料制备领域。
背景技术
酒是以粮食为主要原料经发酵酿造而成的，主要化学成分是乙醇。我国是最早酿酒的国家，早在2000多年前就发明了酿酒技术，并不断改进和完善，现在已经发展到能生产各种浓度、各种香型的酒产品，以及各种含酒成分的饮料。食用酒在我国乃至世界范围内都是人类社会难以割舍的一种特殊饮料，它给人们带来的不仅仅是身体所需的营养物质，更多的是刺激神经中枢而产生的特殊的心理愉悦感受。因此，食用酒成为了人们在很多场合抒发情感时的鼎力助手。适量饮酒的确会对人体健康有益，例如促进血液循环，所以中医认为酒具有痛经活络、祛风湿等有益功效。但是饮酒过度则会对人体造成很大伤害，不仅容易对肝脏等重要脏器造成损伤，而且对中枢神经系统也会产生严重损害，造成眩晕、恶心呕吐，甚至是昏迷不醒等醉酒症状；经常过量饮酒、嗜酒、酗酒等所致的慢性酒精中毒会导致神经系统合并症及其它有关问题。
为了预防和缓解饮酒对身体带来的影响，人们开发出了多种食品或药品用于解酒，以期更快更有效地使人丛醉酒的状态中醒过来，恢复意识或恢复自制力。现有的解酒药大致包括化学药品、中药制剂和保健品等几个种类，化学药品和中药制剂虽然起效快，但其会对肝肾等产生较大的副作用，而由药食同源的原料生产的保健品则基本上不会对人体产生副作用，而且在配方合理的情况下也能实现快速有效地醒酒，因此研发药食同源的解酒保健品就成为了人们关注的热点。
发明内容
本发明要解决的技术问题是：提供一种解酒饮料及其制备方法，以解决现有的解酒饮料未将黑米、刺梨、葛根、枸杞、枳惧子、大枣、甘草有效的结合在一起，合理搭配，产生协同增效的作用，发挥其良好的解酒护肝作用，同时采用现代饮料生产技术发酵工艺，解决了现有解酒饮料口感不佳、利用率不高。
本发明的技术方案是：一种解酒饮料，其组分按重量份计算，包含以下组分：由刺梨80-110份、黑米80-110份、枸杞60-90份、枳椇子30-50份、葛根7-10份、甘草3-6份以及大枣25-35份。
所述的一种解酒饮料，其组分按重量份计算，包含以下组分：由刺梨80-100份、黑米80-100份、枸杞60-80份、枳椇子30-40份、葛根7-9份、甘草3-5份以及大枣25-30份。
所述的一种解酒饮料，其组分按重量份计算，包含以下组分：由刺梨100份、黑米100份、枸杞80份、枳椇子40份、葛根9份、甘草3.8份以及大枣30份。
所述的一种解酒饮料的制备方法，包含以下步骤：(1)将黑米搅碎，加入4倍量的纯化水，再添加占原材料重量0.02-0.03％的乳酸菌，在28～32℃下发酵24～28小时，得黑米发酵液备用；(2)将刺梨洗净、切碎，加入10倍量的纯化水，再添加占原材料重量0.1-0.2％的乳酸菌，在温度为30～35℃，发酵45～48小时，得刺梨发酵液备用；(3)再将枸杞、枳椇子、葛根、甘草、大枣，加入20倍量的纯化水，常压煮沸煎提，收得枸杞、枳椇子、葛根、甘草、大枣煎煮液，冷却；(4)将枸杞、枳椇子、葛根、甘草、大枣煎煮液放入配料罐中，再将黑米发酵液、刺梨发酵液放入配料罐中，然后加入罗汉果甜苷和柠檬酸，均匀搅拌；(5)静置48～72小时，取上清液灌装即得。
本发明的有益效果：
本发明所述的解酒饮料中，各种原料均含有对解酒有益的活性成分，经合理配伍后产生协同增效的作用，因而能够迅速有效地解酒。
本发明各原料均为食品原料与药食两用的物质，其中刺梨、葛根起到主要作用，黑米、枸杞、枳惧子、大枣、甘草作为辅助成分起协同增效作用，罗汉果甜苷作为低热量甜味剂调节饮料的口味。几种原料中所含的活性成分相辅相成，协同增效，使本发明所述的解酒饮料整体上具有减缓酒精吸收、加速酒精代谢、缓解酒后症状、保护肝脏、保护胃肠道、维持肠道菌群稳定、调节胃肠道生态平衡。
本发明所述的解酒饮料在饮酒前、饮酒时、饮酒后均可饮用，在饮酒之前饮用，先将胃部加一层保护膜，保护胃肠道的同时稀释胃内酒精浓度，减缓酒精吸收；在饮酒过程中饮用，能补充人体代谢酒精的酶所需氨基酸，提高人体内酶含量，从而加速酒精代谢速率；在饮酒过后饮用，能缓解酒后症状、保护肝脏，降低饮酒带来的危害。
1、葛根：葛根内含12％的黄酮类化合物，如葛根素、大豆黄酮苷等，还有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质。人体主要是是通过胃、肠等消化道对酒精进行吸收的，葛根进入人体后，会在胃肠黏膜上形成一层不溶于酒精的保护膜，来阻断人体对酒精的吸收。同时，葛根中含有一种叫大豆甙的植物化合物，可以分解乙醇。减少乙醇对大脑的伤害，减轻酒精对肠胃的刺激，促进新陈代谢，加速酒精排出体外，缓解酒精带来的一些不适症状；并且葛根含有特效护肝因子，可以保护肝细胞免受酒精破坏，同时激活酶的活性，增加解酒酶的数量，加快人体对酒精的分解速度，从而达到强力分解酒精的目的。
2、枳椇子：枳椇子中含葡萄糖、果糖、硝酸钾、过氧化物酶等成分，能清除酒后体内产生的过量自由基，阻碍过氧化脂质的形成，从而显著降低乙醇在血液中的浓度，减轻乙醇对肝组织的损伤，避免酒精中毒。
3、甘草：甘草里含有甘草酸等有效成分，能通过抑制补体防止肝细胞受损，进而起到保肝作用，并通过改变细胞膜通透性阻止病毒进入肝细胞，达到抗病毒的效果。
4、刺梨：刺梨是现有的水果当中维生素C含量最高的，其含量甚至超出橙、梨、苹果50倍，超出红橘10倍，倍受美誉的猕猴桃维C含量也仅有刺梨的11％。且刺梨中所含的超强活力SOD、蛋白质、胡萝卜素、食物纤维、硒、磷、钙、锌及铁等成分也十分充足，其中的营养元素如氨基酸、刺梨酸、原儿茶酸等多酚物质及部分有机酸等，人体日常所需的活性物质多达数十种，营养成分多。现代研究表明，SOD能够清除体内的超氧阴离子自由基，提高人体对自由基损伤而诱发疾病的抵抗能力，增强机体抵抗外界环境辐射的能力。硒是一种重要的微量元素，能够起到清除自由基和抗氧化的作用，素有“护肝卫士”之称。硒能够加快酒精分解代谢，起到预防和辅助治疗酒精肝的作用。且大量维生素、氨基酸极大减少暴饮暴食、过度饮酒对身体的危害及影响。大量食物纤维抑制肠道内有害细菌生长，维持肠道菌群平衡和肠粘膜正常代谢，减少细菌易位，预防肠道菌群失衡。
5、枸杞：含有丰富的甜菜碱、胡萝卜素、多种氨基酸和钙、锌、铁、铜、铬、锶、钴、镁等元素。另含具促进免疫作用的多糖。枸杞中所含的甜菜碱有抑制脂肪在肝细胞内沉积、促进肝细胞新生的作用。同时可防止四氯化碳引起的肝功能紊乱，故而枸杞具有保护肝脏、抗脂肪肝的功效。
6、黑米：黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素，营养丰富；现代医学证实，黑米具有滋阴补肾，健脾暖肝、补益脾胃，益气活血，养肝明目等疗效。
7、大枣：含有蛋白质、糖类、有机酸、维生素A、维生素C、多种微量钙以及氨基酸等丰富的营养成份。大枣中的果糖、葡萄糖、低聚糖、酸性多糖参与保肝护肝。同时大枣能提高体内单核细胞的吞噬功能，有保护肝脏、增强体力的作用；大枣中的维生素C及cAMP等，有促进蛋白质合成，增加血清总蛋白含量的作用。
本解酒饮料是由传统解酒中药葛根、枳椇子配制而成，同时有护肝中药甘草，配以“抗氧化食物之首”枸杞和“维生素C之王”刺梨。不仅能加速酒精代谢、缓解酒后症状、保护肝脏；同时由于含有大量食物纤维、维生素C和多种必需氨基酸，还能保护胃肠道、维持肠道菌群稳定、调节胃肠道生态平衡。
本产品不添加色素、香精、防腐剂，是采用食品原料与药食两用的中药材通过发酵及提取后，将发酵液和提取液经科学调配，并加入适量的甜味剂而制成，其营养丰富、风味独特、色泽诱人、口感舒适，具有吸收快、效果好、无毒副作用的特点。
发酵效果：本发明配方中的主材料刺梨，在经过发酵制备后，其内的大量营养成分还保留在发酵液中，因刺梨是传统护肝中药，能促进肝脏的解毒过程、保护肝脏免受毒害，并能再生因滥用酒精、药物或肝炎而受损的肝脏组织。
分析了发酵前后刺梨浸提液和刺梨发酵液中的氨基酸、残糖、总酸、pH值、VC、多酚、硒等有效成分,并对它们在发酵过程中的变化进行了研究。结果表明：刺梨浸提液中的氨基酸在刺梨发酵的过程中有一定损失，但发酵液中有11种氨基酸且含量很高，其中5种为必需氨基酸，总含量为1182.61mg/L，是刺梨浸提液中氨基酸含量的68.69％；氨等不利人体的物质含量减少。总酸小幅下降，酸度适中；pH值在3.05～4.50；VC、多酚、硒的保留率分别为78.48％、72.37％和89.45％，它们在发酵过程中含量相对稳定。且刺梨在发酵过程中能产生大量对身体有益的酶，能够改善人体胃肠道功能，恢复人体肠道内菌群平衡。
从口感上来比较刺梨发酵过程中，酸度、涩度稍有降低，苦味、回苦、回涩等变化不明显，而在鲜度与丰富性上稍有上升。同时比较刺梨发酵液与浸提液，刺梨发酵液的涩度、回涩、回味的丰富性、酸度、鲜度等都比刺梨浸提液要高，而在苦味上浸提液高于发酵液。
通过比较分析，刺梨经过发酵后，所含的氨基酸、VC、多酚、硒等营养成分保留率较高，在发酵过程中含量相对稳定，能有效保证其本身具有的护肝作用，同时发酵过程中产生的酶具有改善肠道功能的作用；在其口感上解决了刺梨浸提液直接用于饮料制备中出现的口感苦涩的问题。
具体实施方式
实施例1
(1)将100份黑米搅碎，添加0.02％乳酸菌，加4倍量水，在20～30℃下发酵24小时，得黑米发酵液备用；
(2)将100份刺梨洗净、切碎，添加0.2％乳酸菌，加3倍量水在温度为30～35℃，发酵24小时，得刺梨发酵液备用；
(3)再将80份枸杞、40份枳椇子、9份葛根、3.8份甘草、30份大枣加10倍量水常压煮沸煎提，收得枸杞、枳椇子、葛根、甘草、大枣煎煮液，冷却；
(4)将枸杞、枳椇子、葛根、甘草、大枣煎煮液放入配料罐中，再将黑米发酵液、刺梨发酵液放入配料罐中，然后加入适量罗汉果甜苷(调节口感)和柠檬酸，均匀搅拌30分钟；
(5)静置48小时，取上清液灌装即得。
实施例2
(1)将90份黑米搅碎，添加0.03％乳酸菌，加4倍量水，在20～30℃下发酵24小时，得黑米发酵液备用；
(2)将90份刺梨洗净、切碎，添加0.1％乳酸菌，加3倍量水在温度为30～35℃，发酵24小时，得刺梨发酵液备用；
(3)再将70份枸杞、35份枳椇子、8份葛根、3份甘草、28份大枣加10倍量水常压煮沸煎提，收得枸杞、枳椇子、葛根、甘草、大枣煎煮液，冷却；
(4)将枸杞、枳椇子、葛根、甘草、大枣煎煮液放入配料罐中，再将黑米发酵液、刺梨发酵液放入配料罐中，然后加入适量罗汉果甜苷(调节口感)和柠檬酸，均匀搅拌30分钟；
(5)静置48小时，取上清液灌装即得。
实施例3
(1)将80份黑米搅碎，添加0.02％乳酸菌，加4倍量水，在20～30℃下发酵24小时，得黑米发酵液备用；
(2)将80份刺梨洗净、切碎，添加0.1％乳酸菌，加3倍量水在温度为30～35℃，发酵24小时，得刺梨发酵液备用；
(3)再将60份枸杞、30份枳椇子、7份葛根、4份甘草、25份大枣加10倍量水常压煮沸煎提，收得枸杞、枳椇子、葛根、甘草、大枣煎煮液，冷却；
(4)将枸杞、枳椇子、葛根、甘草、大枣煎煮液放入配料罐中，再将黑米发酵液、刺梨发酵液放入配料罐中，然后加入适量罗汉果甜苷(调节口感)和柠檬酸，均匀搅拌30分钟；
(5)静置48小时，取上清液灌装即得。
本发明解酒饮料实验数据如下；
1、急性毒性试验：结果表明以最高饮用量给予小鼠3次/日，此时累计给药量达500mL/kg，相当于临床成人用量100倍，动物未见明显毒副作用。
2、长期毒性试验：结果表明连续灌胃大鼠6个月，与空白对照组相比，大鼠各项指标、主要脏器系数、肉眼观察及镜下组织形态学观察均无明显差异或异常。
3、解酒效果动物试验：
动物：小鼠54只，雌雄各半，体重18-22g，分为3组，每组数量为18只。
动物分组及干预方案：
(1)空白对照组：18只，不做任何灌胃。
(2)单纯白酒组：18只，以0.005ml/g体重灌胃生理盐水，后用53度白酒以0.014ml/g体重灌胃，相当于70kg体重的成人一次饮用53度白酒980ml。
(3)实验组：18只，以0.005ml/g体重灌胃实例1中制备的液体，相当于70kg体重的成人一次饮用360ml该液体，后用53度白酒以0.014ml/g体重灌胃。
检测：
以上各组动物于灌胃白酒后30min、60min、120min从各组取小鼠6只摘眼球取血，以气相色谱法检测血液中酒精浓度。
结果：
检测数据见下表1所示：
表1酒后小鼠血清中乙醇浓度变化情况
以上结果表明本发明的解酒饮料能明显促进酒精代谢，饮用解酒饮料后再饮酒，血液中酒精含量明显低于单纯白酒组。
Claims (4)
1.一种解酒饮料，其特征在于：其组分按重量份计算，包含以下组分：由刺梨80-110份、黑米80-110份、枸杞60-90份、枳椇子30-50份、葛根7-10份、甘草3-6份以及大枣25-35份。
2.根据权利要求1所述的一种解酒饮料，其特征在于：其组分按重量份计算，包含以下组分：由刺梨80-100份、黑米80-100份、枸杞60-80份、枳椇子30-40份、葛根7-9份、甘草3-5份以及大枣25-30份。
3.根据权利要求1所述的一种解酒饮料，其特征在于：其组分按重量份计算，包含以下组分：由刺梨100份、黑米100份、枸杞80份、枳椇子40份、葛根9份、甘草3.8份以及大枣30份。
4.如权利要求1、2或3所述的一种解酒饮料的制备方法，其特征在于：包含以下步骤：(1)将黑米搅碎，加入4倍量的纯化水，再添加占原材料重量0.02-0.03％的乳酸菌，在28～32℃下发酵24～28小时，得黑米发酵液备用；(2)将刺梨洗净、切碎，加入10倍量的纯化水，再添加占原材料重量0.1-0.2％的乳酸菌，在温度为30～35℃，发酵45～48小时，得刺梨发酵液备用；(3)再将枸杞、枳椇子、葛根、甘草、大枣，加入20倍量的纯化水，常压煮沸煎提，收得枸杞、枳椇子、葛根、甘草、大枣煎煮液，冷却；(4)将枸杞、枳椇子、葛根、甘草、大枣煎煮液放入配料罐中，再将黑米发酵液、刺梨发酵液放入配料罐中，然后加入罗汉果甜苷和柠檬酸，均匀搅拌；(5)静置48～72小时，取上清液灌装即得。
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