CN108497118B - Alcohol-dispelling health tea and preparation method thereof - Google Patents
Alcohol-dispelling health tea and preparation method thereof Download PDFInfo
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Abstract
The invention provides an anti-alcoholism health tea and a preparation method thereof, which takes needle mushroom, mushroom and hericium erinaceus as raw materials, and adds water to pulp the raw materials to prepare edible mushroom composite pulp; obtaining edible fungus enzymatic hydrolysate by a process of ultrasonic synergistic enzymolysis; respectively preparing edible fungus compound polysaccharide and edible fungus compound enzyme from the edible fungus enzymatic hydrolysate; and uniformly mixing the edible fungus compound polysaccharide, the edible fungus compound enzyme and the tea powder, and packaging to obtain the edible fungus compound enzyme tea. According to the invention, edible fungus raw material combinations of flammulina velutipes, shiitake mushrooms and hericium erinaceus are preferably selected, the edible fungus polysaccharide and the edible fungus enzyme with good hangover alleviating efficacy are prepared through ultrasonic synergistic enzymolysis, and meanwhile, the edible fungus polysaccharide and the edible fungus enzyme are specifically combined with tea powder, so that a synergistic effect is generated, the hangover alleviating latency is remarkably prolonged, the hangover alleviating time is shortened, the liver protecting and toxicity reducing effects are achieved, and the edible fungus polysaccharide and the edible fungus enzyme have better hangover alleviating efficacy compared with the prior art.
Description
Technical Field
The invention belongs to the technical field of health-care tea, and particularly relates to preparation of anti-alcoholism health-care tea.
Background
Wine culture occupies a unique position in Chinese traditional culture, but drunkenness and alcoholism become public health problems in China more and more. Acute heavy drinking can cause nausea, vomiting, hypomnesis, inattention and the like, and long-term drinking can cause mental disorder, gastric ulcer, fatty liver, alcoholic hepatitis, cirrhosis and other diseases. Therefore, how to reduce the damage of alcohol to human health is one of the hot spots of the current international medical and biological research, how to develop effective anti-alcoholism liver-protecting health-care food is also generally regarded by people, and especially, the market prospect of the anti-alcoholism health-care food with small side effect, quick action and liver protection is quite optimistic.
The enzyme is an enzyme with special biological activity consisting of amino acids, exists in all living animals and plants, and is an essential substance for maintaining the normal functions of organisms, digesting food, repairing tissues and other life activities. Enzymes participate in all vital activities, and if no enzymes exist, biochemical reactions cannot be carried out. In the prior art, the hangover-alleviating ferment can inhibit the increase of Alanine Aminotransferase (ALT) and Aspartate Aminotransferase (AST) in liver tissues and inhibit the ALT and the AST from releasing into blood by protecting liver cells and stabilizing liver cell membranes, so that alcoholic liver injury can be effectively prevented and treated.
The edible fungus polysaccharide is a special bioactive substance, has various health care effects, and can be used as a biological reaction enhancer and regulator to enhance humoral immunity and cellular immunity. The antiviral action mechanism of the edible fungus polysaccharide is probably that the edible fungus polysaccharide has the functions of improving the immunity of infected cells, enhancing the stability of cell membranes, inhibiting cytopathic effect, promoting cell repair and the like. Meanwhile, the edible fungus polysaccharide also has anti-retroviral activity.
The flammulina velutipes polysaccharide is one of the main active ingredients of flammulina velutipes, and many researches believe that the flammulina velutipes polysaccharide not only has the health-care effects of improving the immunity of a human body, but also has the health-care effects of protecting the liver, preserving moisture, resisting infection and oxidation, assisting in improving memory, relieving physical fatigue and the like.
Lentinan is an effective active component extracted from the fruiting body of lentinus edodes, is a main effective component of lentinus edodes, and is also a host immunopotentiator, and clinical and pharmacological studies show that lentinan has the functions of resisting virus and tumor, regulating immunologic function, stimulating the formation of interferon and the like.
The hericium erinaceus polysaccharide is an effective active ingredient extracted from hericium erinaceus sporocarp, mainly contains polysaccharide and hericium erinaceus rhzomorph, has the functions of promoting digestion and benefiting five internal organs, and simultaneously has the effects of resisting tumors, protecting the liver, improving the immunity of a human body, resisting aging, improving the hypoxia tolerance of the organism, reducing blood sugar and blood fat and the like.
Tea leaves and prepared commercial tea powder contain tea polyphenol, caffeine and other components, and the tea polyphenol and the caffeine in the tea leaves can improve the metabolism of the liver on medicines, promote blood circulation, promote urination, discharge alcohol and metabolites thereof in human blood from urine, and reduce and eliminate toxic and side effects caused by the alcohol.
Although there are a lot of documents in the prior art disclosing the preparation of anti-hangover health foods using edible fungi as raw materials, such health foods have problems such as the following in terms of the current overall technical status: (1) in terms of product form, most of the products are capsules, granules, tablets, oral liquids and the like which are traditional dosage forms of medicines, the product form is single, the type of food which is closer to the traditional meaning is lacked, and the experience of consumers is not fully considered in terms of eating mouthfeel, for example, patent CN101156877A and the like. (2) In the aspect of raw material selection, the raw materials are various but are optional, and although the application of the edible fungi polysaccharide/edible fungi enzyme for health care products and the application of combining the edible fungi polysaccharide/edible fungi enzyme for application are related in the prior art, such as patents CN106578801A, CN106579384A and the like, the respective characteristics of the raw materials and the interaction between different combinations and the like are not further explored, the application of the specific anti-alcoholic effect is not needed, and the problems are not solved from the perspective of the combination of the raw materials and the combination of the edible fungi polysaccharide and the edible fungi enzyme. (3) In terms of preparation processes, although many methods for preparing edible fungi polysaccharides and edible fungi enzymes are disclosed, and raw material treatment of edible fungi is disclosed, for example, patents CN103859538A and CN105707851A, etc., most of the polysaccharides and enzymes are prepared independently, and similar points on the raw materials of the polysaccharides and enzymes are not fully utilized to recombine, unify and simplify the process steps, and meanwhile, most of the preparation methods adopt general process steps, and do not select targeted process conditions and parameter optimization for specific combinations of edible fungi raw materials.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the anti-alcoholism health-care tea and the preparation method thereof, the edible fungi of three specific combinations of flammulina velutipes, shiitake mushrooms and hericium erinaceus are taken as raw materials, the ultrasonic synergistic enzymolysis process is carried out, the edible fungi compound polysaccharide and the edible fungi compound enzyme are respectively prepared, the edible fungi compound polysaccharide and the edible fungi compound enzyme are formed into specific compound combination with tea powder, and the edible fungi compound polysaccharide and the edible fungi compound enzyme have synergistic effect on the anti-alcoholism effect after being eaten, so that the anti-alcoholism health-care tea not only obviously prolongs the intoxication latency, shortens the sobering time, but also has the effects of protecting the liver and reducing the toxicity, and has better anti-alcoholism effect compared with the prior art.
Specifically, the invention is realized by the following technical scheme;
the first purpose of the invention is to provide an anti-alcoholism health-care tea, which comprises 20-30 parts of edible fungus composite polysaccharide, 20-30 parts of edible fungus composite enzyme and 50-100 parts of tea powder.
The second purpose of the invention is to provide a preparation method of the anti-alcoholism health tea, which comprises the following specific process steps:
(1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of (10-15) to (1-3), adding water and pulping to prepare edible mushroom composite pulp;
(2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite slurry obtained in the step (1) in an ultrasonic extractor for ultrasonic treatment, treating for 5-10min under the conditions of 800W at 300-; adding 0.05-0.2% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis at 30-50 deg.C and pH of 5-7 for 1-3 hr, heating, and inactivating enzyme to obtain edible fungus enzymatic hydrolysate;
(3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide;
(4) preparing the composite ferment: taking the edible fungus enzymolysis liquid in the step (2), adding a proper amount of brown sugar, dissolving, sterilizing at high temperature, inoculating composite fermentation bacteria, fermenting in a constant temperature box, centrifuging the fermentation liquid, taking supernate, concentrating, freezing and drying in vacuum, and crushing to obtain the edible fungus composite enzyme;
(5) and (3) uniformly mixing the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder in a ratio of 20-30 parts, 20-30 parts and 50-100 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
The needle mushroom, the mushroom and the hericium erinaceus are all commercially available raw materials, and the tea powder, the enzyme, the starter strain, the brown sugar and the auxiliary materials are all commercially available products.
Preferably, in the step (2), mixing the golden needle mushroom, the mushroom and the hericium erinaceus according to the mass ratio of 13:12:2, adding water and pulping to prepare edible mushroom composite pulp; wherein the water addition amount is 10-15 times of the mixture.
Preferably, the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder are uniformly mixed according to the mixture ratio of 25 parts by weight, 25 parts by weight and 75 parts by weight.
Preferably, auxiliary materials are also added in the step (5) and mixed uniformly, wherein the auxiliary materials are one or more of sucrose, aspartame, acesulfame potassium and stevioside; the addition amount of the auxiliary materials is 5-15 parts.
Preferably, in the step (2), the ultrasonic-assisted enzymolysis treatment specifically comprises the following steps: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 10min at 600W and 40 ℃, standing for 5min, then performing ultrasonic treatment for 10min, standing for 5min, and performing circulating treatment for 60 min; adding 0.1% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 2h at pH 6 and 35 deg.C, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate.
Further preferably, in the step (2), the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of (2-5) to 1.
Further preferably, in the step (2), the complex enzyme is composed of flavourzyme, cellulase and pectinase according to a mass ratio of 4:4: 1.
Preferably, in the step (4), the edible fungus enzymatic hydrolysate obtained in the step (2) is added with a proper amount of brown sugar, high-temperature sterilization is carried out after dissolution, 0.5-1% (w/w) of composite fermentation bacteria are inoculated, the fermentation is carried out for 20-40 days in a constant temperature box at 20-30 ℃, the fermentation liquor is centrifuged, supernatant liquid is obtained, concentrated, and crushed after vacuum freeze drying, and the edible fungus composite enzyme is obtained. Further preferably, in the step (2), the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of (2-5) to 1.
Preferably, in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, sterilizing at high temperature, inoculating 1% (w/w) of composite fermentation bacteria, fermenting in a thermostat at 25 ℃ for 30 days, centrifuging the fermentation liquid, taking supernate, concentrating, freeze-drying in vacuum, and crushing to obtain the edible fungus composite enzyme.
Further preferably, in the step (4), the composite zymocyte is composed of yeast and lactobacillus casei according to the mass ratio of (3-5) to 1.
Further preferably, in the step (4), the composite zymocyte is composed of yeast and lactobacillus casei according to the mass ratio of 4: 1.
Compared with the prior art, the invention has the following beneficial effects:
(1) the raw materials are selected, the edible fungus raw material combination of the flammulina velutipes, the lentinus edodes and the hericium erinaceus is preferably selected, although the flammulina velutipes, the lentinus edodes and the hericium erinaceus are all edible fungus types generally, although the combination of various edible fungi is used as a precedent for preparing the raw materials in the prior art, the technical proposal for preparing the anti-alcoholism health care product by taking the flammulina velutipes or the hericium erinaceus as the main material is not lacked in the prior art, one technical contribution of the invention is to specifically determine the three edible fungi which are the flammulina velutipes, the lentinus edodes and the hericium erinaceus as the raw materials and further prepare the most appropriate proportion, namely, the flammulina velutipes and the hericium erinaceus which have wide raw material sources and low addition cost are used as the main proportion formula, and the precious hericium erinaceus is compounded to fully play the synergistic effect of the flammulina velutipes which have high addition cost in the prior art, not only has better effects of relieving alcoholism and protecting liver, but also greatly reduces production cost, and is more suitable for common consumer groups.
(2) Compared with the prior art in which polysaccharide and ferment are prepared independently, the method has the advantages that the polysaccharide and the ferment are prepared independently, the method has the other technical contribution point that the preparation of the polysaccharide and the ferment is combined, enzymatic wall breaking is performed specifically according to the characteristic that the cell wall of the edible fungus is thick, the effective components are easy to dissolve out, the wall breaking process is promoted by utilizing the cavitation effect of ultrasonic waves, the polysaccharide and the ferment are prepared from the obtained enzymatic hydrolysate, and compared with the method of extracting the two components independently, the method fully utilizes the similarity points of the raw materials of the polysaccharide and the ferment and the preparation process, so that the process greatly simplifies the process operation steps, and the specific process conditions and parameters are selected for optimization according to the edible fungus raw materials which are specifically combined, and the process effectiveness is greatly improved.
(3) For the collocation of the health-care tea combination, the technical contribution point of the invention is that the polysaccharide and the ferment prepared by taking the edible fungus raw material as the starting point are combined, the advantages are complementary, and meanwhile, the tea powder containing tea polyphenol and caffeine is added to prepare the health-care tea product form, on one hand, the product appearance and the drinking mode are more similar to those of the traditional food, and the applicable people have no conflict psychology; on the other hand, the polysaccharide, the ferment and the tea powder which are used independently and have a certain hangover alleviating effect are formed into a specific combination according to a specific proportion, so that the hangover alleviating and liver protecting effect is obviously improved and is obviously superior to the hangover alleviating effect of single use or pairwise matching use.
(4) Compared with experimental data, the anti-alcohol health tea has the advantages that the anti-alcohol health tea has a good anti-alcohol effect after drinking/intoxication, and also has the effect of preventing intoxication in advance. The Chinese medicinal composition not only obviously prolongs the intoxication incubation period and shortens the sobering-up time, but also plays a role in protecting the liver and reducing toxicity, and has better effects of relieving alcoholism and protecting the liver compared with the prior art.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are not intended to limit the scope of the invention.
Example 1:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 10:10:1, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 5min at 300W and 30 ℃, standing for 5min, then performing ultrasonic treatment for 5min, standing for 5min again, and performing circulating treatment for 30 min; adding 0.05% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 1h at the pH of 5 and the temperature of 30 ℃, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 2:2: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 0.5% (w/w) of composite fermentation bacteria, placing the mixture in a thermostat at 20 ℃ for fermentation for 20 days, centrifuging the fermentation liquor, taking supernate, concentrating, carrying out vacuum freeze drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 3: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder in a ratio of 20 parts by weight, 20 parts by weight and 100 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Example 2:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 15:15:3, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 10min at the temperature of 50 ℃ at 800W, standing for 5min, then performing ultrasonic treatment for 10min, standing for 5min, and performing circulating treatment for 60 min; adding 0.2% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 3h at the pH of 7 and the temperature of 50 ℃, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 5:5: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 1% (w/w) of composite fermentation bacteria, fermenting in a 30 ℃ thermostat for 40 days, centrifuging the fermentation liquor, taking supernate, concentrating, vacuum freeze-drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 5: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide obtained in the step (3), the edible fungus compound enzyme obtained in the step (4) and the tea powder according to the mixture ratio of 30 parts, 30 parts and 50 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Example 3:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 10:15:1, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 5min at the temperature of 50 ℃ under the condition of 300W, standing for 5min, then performing ultrasonic treatment for 10min, standing for 5min again, and performing circulating treatment for 30 min; adding 0.2% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 1h at the pH of 5 and the temperature of 50 ℃, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 2:5: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 0.5% (w/w) of composite fermentation bacteria, placing the mixture in a 30 ℃ thermostat for fermentation for 20 days, centrifuging the fermentation liquor, taking supernate, concentrating, carrying out vacuum freeze drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 5: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder in a ratio of 20 parts by weight, 30 parts by weight and 50 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Example 4:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 15:10:1, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 10min at the temperature of 30 ℃ at 800W, standing for 5min, then performing ultrasonic treatment for 5min, standing for 5min again, and performing circulating treatment for 60 min; adding 0.05% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 3h at the pH of 7 and the temperature of 30 ℃, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 5:2: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 1% (w/w) of composite fermentation bacteria, fermenting in a thermostat at 20 ℃ for 40 days, centrifuging the fermentation liquor, taking supernate, concentrating, vacuum freeze-drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 5: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide obtained in the step (3), the edible fungus compound enzyme obtained in the step (4) and the tea powder according to the mixture ratio of 30 parts by weight, 20 parts by weight and 50 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Example 5:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 10:10:3, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 10min at the temperature of 50 ℃ at 800W, standing for 5min, then performing ultrasonic treatment for 10min, standing for 5min, and performing circulating treatment for 60 min; adding 0.2% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 3h at the pH of 7 and the temperature of 50 ℃, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 5:5: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 1% (w/w) of composite fermentation bacteria, fermenting in a 30 ℃ thermostat for 40 days, centrifuging the fermentation liquor, taking supernate, concentrating, vacuum freeze-drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 5: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide obtained in the step (3), the edible fungus compound enzyme obtained in the step (4) and the tea powder according to the mixture ratio of 30 parts by weight, 30 parts by weight and 100 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Example 6:
a preparation method of an anti-alcoholism health tea comprises the following specific process steps: (1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of 13:12:2, adding water and pulping to prepare edible mushroom composite pulp; (2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic intermittent treatment, treating for 10min at 600W and 40 ℃, standing for 5min, then performing ultrasonic treatment for 10min, standing for 5min, and performing circulating treatment for 60 min; adding 0.1% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 2h at the pH of 6 and the temperature of 35 ℃, and heating to inactivate enzyme to obtain an edible fungus enzymatic hydrolysate, wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of 4:4: 1; (3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide; in the step (4), adding a proper amount of brown sugar into the edible fungus enzymatic hydrolysate obtained in the step (2), dissolving, then sterilizing at high temperature, inoculating 1% (w/w) of composite fermentation bacteria, placing the mixture in a constant temperature cabinet at 25 ℃ for fermentation for 30 days, centrifuging the fermentation liquor, taking supernate, concentrating, carrying out vacuum freeze drying, and then crushing to obtain the edible fungus composite enzyme, wherein the composite fermentation bacteria comprise saccharomycetes and lactobacillus casei according to the mass ratio of 4: 1; (5) and (3) uniformly mixing the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder in a ratio of 25 parts by weight, 25 parts by weight and 75 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
Comparative examples a 1-8:
a preparation method of anti-alcoholism health tea comprises the specific process steps of (2) to (5) in the same way as in example 1. The difference lies in that the proportion of the flammulina velutipes, the shiitake mushrooms and the hericium erinaceus in the step (1) is different (the specific proportion is shown in table 1), and the flammulina velutipes, the shiitake mushrooms and the hericium erinaceus are singly or mixed and then diluted by adding water to obtain a beverage with the uniform concentration of 20 g/kg.
TABLE 1
Comparative example B1-6:
a preparation method of anti-alcoholism health tea comprises the specific process steps of steps (1) to (4) as in example 1. The difference lies in that the proportion of the edible fungus compound polysaccharide, the edible fungus compound ferment and the tea powder in the step (5) is different (the specific proportion is shown in table 2), and the edible fungus compound polysaccharide, the edible fungus compound ferment and the tea powder are singly or mixed and then diluted by adding water to a drink with the uniform concentration of 20 g/kg.
TABLE 2
Experiment design:
the anti-inebriation effect of the health-care tea is proved by the following anti-inebriation experiments.
The material and the method are as follows:
experimental animals: healthy Kunming mice are selected, the body mass is between 20 and 26g, and the mice are randomly grouped.
Materials: the health tea prepared according to the examples 1-6 and the comparative example is brewed by adding water to prepare a beverage; physiological saline; the content of alcohol in the red star Erguotou white spirit is 56 percent; alcohol Dehydrogenase (ADH) kit, aspartate Aminotransferase (AST) kit, and alanine Aminotransferase (ALT) kit.
The method comprises the following steps:
1. setting experimental groups: mice were individually selected, randomly divided into 4 groups, and assigned to example groups (examples 1-6), blank groups (physiological saline example), comparative example a groups (comparative examples a 1-8), and comparative example B groups (comparative examples B1-6), 5 mice per example; the prepared health tea is prepared into drinks with the uniform concentration of 20g/kg and normal saline with the same concentration; the drench dose was 30g/kg mice.
2. Determining the drunk dose: 30 mice are taken, half male and half female are randomly divided into 6 groups, each group comprises 5 mice, after fasting is carried out for 12 hours, each group is respectively gastric-irrigated and provided with 5-30ml/kg of white spirit (5, 10, 15, 20, 25, 30 ml/kg) with different doses, and the amount of the white spirit required by climbing disappearance and various physiological changes after drunkenness, such as gait instability, climbing reflex disappearance, righting reflex disappearance, shallow sleep, obvious abdominal respiration, no death and the like, of the mice are observed, so that the drunkenness dose is determined. The drunkenness dose of the mouse is determined by measuring the drunkenness dose of the mouse, and the drunkenness dose of the mouse is determined to be 15ml of white spirit/kg of the mouse.
3. Procedure of experiment
(1) Anti-intoxication experiment: 105 mice are taken and divided into groups, after fasting for 12 hours, the mice are respectively gavaged and given to the group of examples, the blank group, the group of comparative examples A and the group of comparative examples B, and after 30 minutes, white spirit is given according to the drunk dose of 15 ml/kg. The number of mice in each group were observed and recorded, and the time from the administration of the alcohol to the disappearance of the righting reflex (i.e., the appearance of the alcohol) was compared with the alcohol-intoxication of the mice in each group.
(2) And (3) biochemical index determination: 105 mice are taken and divided into groups, after fasting for 12 hours, the mice are respectively gavaged and given to the group of examples, the blank group, the group of comparative examples A and the group of comparative examples B, and after 30 minutes, white spirit is given according to the drunk dose of 15 ml/kg. Taking liver after 1 hr, and measuring Alcohol Dehydrogenase (ADH), glutamic-oxalacetic transaminase (AST) and alanine Aminotransferase (ALT) in liver.
(3) Sobering-up experiment: 105 mice are taken and grouped, after fasting for 12 hours, liquor is firstly administrated according to the drunk dose of 15ml/kg by intragastric gavage, after the drunk reaction occurs for 5min, the liquor is administrated to the corresponding example group, blank group, comparative example A group and comparative example B group by intragastric gavage respectively, and timing is started. The observation recorded the time at which the righting reflex disappeared and the time at which the righting reflex recovered in each group of mice.
The experimental results are as follows:
example 1 was chosen for comparative validation with the comparative examples described below. The results are shown in Table 3:
TABLE 3
Through the comparison results, firstly, compared with a blank group, the number of drunk mice of the mice can be obviously reduced by firstly administering the health-care tea before the gastric-administration of the white spirit, namely, the drunkenness number of the mice can be reduced by the formulas of the examples 1-6 and the comparative example A/B, and the drunkenness latency period is also obviously prolonged, and the quantitative data of the drunkenness latency period of the examples 1-6 of the invention are obviously superior to those of the comparative examples A1-8 and the comparative example B1-6, so that the drunkenness prevention effect is better. Secondly, as can be seen from the results of the sobering experiment, the mice of the formulation of the gavage examples 1-6 have a shorter sobering time than the blank group and the comparative group, which indicates that the present invention has a better sobering effect. Moreover, Alcohol Dehydrogenase (ADH) is known as a key enzyme in the alcohol metabolism process, the activity determines the speed of alcohol metabolism, the higher the activity is, the faster the alcohol metabolism is, and the better the effect of relieving alcoholism is, the activities of glutamic-oxaloacetic transaminase (AST) and glutamic-pyruvic transaminase (ALT) in the liver are important indexes for judging acute alcoholic liver injury of mice, the higher the activity is, the greater the liver injury is, and according to the experimental data, compared with a blank group and a comparative example, the formulas of the embodiments 1 to 6 of the invention can obviously improve the ADH activity of the mice, reduce the activities of ALT and AST in the livers of the mice, and show that the formulas can improve the alcohol metabolism speed, reduce the bioavailability of alcohol in vivo, thereby having a certain anti-alcoholism effect and simultaneously have an obvious protective effect on the acute alcoholic liver injury.
In summary, the data and analysis prove that the anti-hangover health tea prepared by the invention has good anti-intoxication effect when being eaten before drinking, and simultaneously has a synergistic effect compared with other combinations and/or other proportions of the raw materials and other combinations and/or other proportions of the prepared polysaccharides, ferment and tea powder, and the effects of preventing intoxication, sobering up, protecting liver and protecting liver achieved by the formula are beyond the expectation of the technical personnel in the field.
Claims (6)
1. A preparation method of anti-alcoholism health tea is characterized by comprising the following steps: the edible fungus composite enzyme is prepared from 20-30 parts of edible fungus composite polysaccharide, 20-30 parts of edible fungus composite enzyme and 50-100 parts of tea powder by weight; the preparation method comprises the following steps:
(1) raw material treatment: preprocessing needle mushrooms, mushrooms and hericium erinaceus, mixing the needle mushrooms, the mushrooms and the hericium erinaceus according to the mass ratio of (10-15) to (1-3), adding water and pulping to prepare edible mushroom composite pulp;
(2) ultrasonic synergistic enzymolysis treatment: placing the edible fungus composite slurry obtained in the step (1) in an ultrasonic extractor for ultrasonic treatment, and treating for 30-60min at the temperature of 30-50 ℃ under the conditions of 300-; adding 0.05-0.2% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis at 30-50 deg.C and pH of 5-7 for 1-3 hr, heating, and inactivating enzyme to obtain edible fungus enzymatic hydrolysate; wherein the complex enzyme consists of flavourzyme, cellulase and pectinase according to the mass ratio of (2-5) to 1;
(3) preparing the compound polysaccharide: taking the edible fungus enzymatic hydrolysate obtained in the step (2), centrifuging, taking supernatant, concentrating, adding ethanol, standing, centrifuging, collecting precipitate, vacuum freeze-drying, and pulverizing to obtain edible fungus composite polysaccharide;
(4) preparing the composite ferment: taking the edible fungus enzymatic hydrolysate obtained in the step (2), adding a proper amount of brown sugar, dissolving, sterilizing at high temperature, inoculating 0.5-1% (w/w) of composite fermentation bacteria, fermenting in a thermostat at 20-30 ℃ for 20-40 days, centrifuging the fermentation liquor, taking supernatant, concentrating, freeze-drying in vacuum, and crushing to obtain the edible fungus composite enzyme; wherein the composite zymocyte consists of saccharomycetes and lactobacillus casei according to the mass ratio of (3-5) to 1;
(5) and (3) uniformly mixing the edible fungus compound polysaccharide in the step (3), the edible fungus compound enzyme in the step (4) and the tea powder in a ratio of 20-30 parts, 20-30 parts and 50-100 parts by weight, and packaging to obtain the edible fungus compound enzyme tea.
2. The preparation method of the hangover alleviating health tea according to claim 1, wherein in the step (1), the flammulina velutipes, the shiitake mushrooms and the hericium erinaceus are mixed according to a mass ratio of 13:12:2, and are added with water and beaten to prepare the edible fungus composite pulp.
3. The preparation method of the hangover alleviating health tea according to claim 1, wherein the edible fungus compound polysaccharide of the step (3), the edible fungus compound enzyme of the step (4) and the tea powder are uniformly mixed according to the mixture ratio of 25 parts by weight, 25 parts by weight and 75 parts by weight.
4. The preparation method of the hangover alleviating health tea according to any one of claims 1 to 3, wherein in the step (2), the ultrasonic synergistic enzymolysis treatment is specifically performed by: placing the edible fungus composite pulp obtained in the step (1) in an ultrasonic extractor for ultrasonic treatment, and treating for 45min at 600W and 40 ℃; adding 0.1% (w/w) of complex enzyme into the treated composite pulp, performing enzymolysis for 2h at pH 6 and 35 deg.C, and heating to inactivate enzyme to obtain edible fungus enzymatic hydrolysate.
5. The preparation method of the hangover-alleviating health tea as claimed in any one of claims 1 to 3, wherein in the step (2), the complex enzyme is composed of flavourzyme, cellulase and pectinase in a mass ratio of 4:4: 1.
6. An anti-hangover health tea obtained by the production method according to any one of claims 1 to 5.
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