CN111480753A - Functional food composition with functions of dispelling effects of alcohol and protecting liver - Google Patents
Functional food composition with functions of dispelling effects of alcohol and protecting liver Download PDFInfo
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- CN111480753A CN111480753A CN201910085661.1A CN201910085661A CN111480753A CN 111480753 A CN111480753 A CN 111480753A CN 201910085661 A CN201910085661 A CN 201910085661A CN 111480753 A CN111480753 A CN 111480753A
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- functional food
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/482—Cassia, e.g. golden shower tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A—HUMAN NECESSITIES
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- 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
Abstract
The invention relates to food and a preparation method thereof, in particular to a functional food composition with functions of dispelling effects of alcohol and protecting liver. The functional food composition comprises the raw materials of 1-15 parts by weight of penthorum chinense pursh, 1-15 parts by weight of kudzu root, 1-15 parts by weight of semen hoveniae, 1-15 parts by weight of liquorice and 1-15 parts by weight of cassia seed. The composition is a pure natural functional food formula, has scientific compatibility, easily obtained raw materials, safety and effectiveness.
Description
Technical Field
The invention relates to food and a preparation method thereof, in particular to a functional food composition with functions of dispelling effects of alcohol and protecting liver.
Background
The liver is an important detoxifying organ of the human body and has a powerful detoxifying function on toxins produced by metabolism in vitro and in the body. Alcohol harmful substances enter the liver through the gastrointestinal tract and blood circulation to be converted, so that chemical liver injury is easily caused. Alcohol drinking can increase liver burden, and serious patients can cause liver function damage, such as alcoholic liver, fat metabolism disorder, etc. Aiming at people who drink frequently, the functional food is used as a raw material, and the design of the functional food has important significance for preventing alcoholic liver injury and relieving the pain of drunkenness.
The existing liver protection products or patents have a plurality of problems, and the compatibility of part of products is not scientific, so that the function of protecting the liver is not achieved at all; some product formulas contain western medicine components, so that the product has undesirable toxic and side effects. Still some patent formulas of the invention adopt health food raw materials, the formula can only declare health food, and the product has long period and high cost in the approval process, so that some products are wasted in half way or lack enough funds to declare the batch number of the health food. Therefore, a functional food composition with the functions of relieving alcoholism and protecting liver and a preparation method thereof, which are safe, effective, short in approval period and low in cost, are urgently needed.
Disclosure of Invention
The invention mainly solves the technical problem of providing a functional food composition which has the functions of alleviating hangover and protecting liver and has the function of alleviating the damage of alcohol metabolism to main organs.
In order to solve the technical problems, the invention adopts the technical scheme that:
a functional food composition with the functions of relieving alcoholism and protecting liver comprises, by weight, 1-15 parts of penthorum chinense Pursh, 1-15 parts of radix puerariae, 1-15 parts of semen hoveniae, 1-15 parts of liquorice and 1-15 parts of semen cassiae.
Preferably, the raw materials of the functional food composition comprise 8-15 parts by weight of penthorum chinense pursh, 8-15 parts by weight of kudzu root, 1-8 parts by weight of hovenia dulcis thunb, 1-8 parts by weight of liquorice and 1-8 parts by weight of cassia seed.
The functional food composition is used for preparing solid beverages or liquid beverages.
The solid beverage is prepared by crushing and screening the raw materials in the functional food composition, mixing and filling the raw materials into the solid beverage;
the liquid beverage is prepared by inoculating probiotics into the mixture of the functional food composition, the flavoring agent and water, fermenting and then preparing the liquid beverage.
Meanwhile, the composition can be prepared into tablets (namely tabletting candies) and the like according to a conventional mode.
The inoculation amount of the probiotics is 5-10%, wherein the probiotics is one or a mixture of saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria.
Further, according to the parts by weight, 1-3 parts of functional food composition powder, 1-3 parts of flavoring agent and 5-10 parts of water are added into a fermentation tank, sterilized for 20-50 minutes at the temperature of 121 ℃ under 115-40 ℃, inoculated with probiotics and fermented for 20-60 days under the stirring condition, and then the liquid beverage is obtained.
And introducing oxygen under the stirring condition after inoculating probiotics, controlling the dissolved oxygen content to be 1-3 mg/L, carrying out aerobic culture for 10-30 days, sealing and standing a fermentation tank for anaerobic culture, ending fermentation when the pH value of a culture is 2.0-4.0 and the lactic acid content is 500.00-1500.00mg/kg, and transferring to a storage tank for storage for 90 days to obtain the liquid beverage.
The prepared liquid fermentation stock solution does not need filtration and sampling, when the microorganism index and the heavy metal index reach the national standard GB/T31121 of the beverage and other indexes reach the industrial standard QB/T5323-2018, the filtrate is input into a workshop by a pipeline and is filled to obtain a finished product.
The functional food composition powder, the flavoring agent and water are added to the fermenter in an amount of 60-80% of the volume of the fermenter. The fermentation tank is a stainless steel fermentation tank with a jacket.
The invention has the beneficial effects that:
the functional food composition provided by the invention can be prepared into solid beverage or liquid fermented beverage, and can effectively prevent liver damage caused by long-term drinking or other factors and relieve drunkenness symptoms.
The raw materials of the food composition are penthorum chinense pursh, the root of kudzu vine, hovenia dulcis thunb, liquorice and cassia seed which are common food raw materials, have thousands of years of eating history and have better health care effect; the penthorum chinense pursh, which is originally recorded in the saving herbal of Ming dynasty, enters liver, gallbladder, spleen and bladder channels, is warm in nature, sweet, bitter and slightly pungent in taste, and nontoxic, and has the effects of clearing heat, promoting urination, eliminating urine, detoxifying, activating blood, calming liver, tonifying spleen, removing jaundice and the like. Mainly treats jaundice, edema, amenorrhea, metrorrhagia, leukorrhagia, traumatic injury, various hepatitis, cholecystitis, fatty liver and the like, is an empirical prescription for treating liver diseases in Miao nationality, is used for the generations of Miao nationality and is called as 'Shenxiancao'. Modern researches show that the penthorum chinense pursh contains various effective components, has a protective effect on liver injury, can restore liver functions, reduce the damage of drinking and medicines to the liver, inhibit hepatic fibrosis and liver cirrhosis, and has a remarkable treatment effect on hepatitis A, hepatitis B and chronic active hepatitis.
The kudzu root has sweet, pungent and cool nature and taste, and has the efficacies of relieving alcoholism, activating spleen and harmonizing stomach and quenching thirst, and is mainly used for treating excessive drinking, headache and dizziness, polydipsia and vomiting, fullness in chest and diaphragm and the like. Has the functions of dispersing, promoting the circulation of qi and promoting blood circulation, and is just against the accumulation of damp-heat in the middle-jiao due to alcoholism; modern medical research shows that: the kudzu root contains isoflavone components such as puerarin, daidzein and daidzein, can inhibit alcohol intake, reduce alcohol concentration, regulate alcohol metabolism and relieve liver injury of the most main organs of alcohol metabolism, and has certain curative effect on hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases;
hovenia dulcis thunb is mild in nature and sweet in taste, enters lung and spleen channels, has the effects of relieving alcoholism and preventing vomiting, dispelling wind and removing obstruction in channels, eliminating dampness and heat, and promoting diuresis, and is a good medicine for relieving alcoholism, and researches prove that the medicine can digest excessive fat of a human body; the chemical components of the hovenia dulcis thunb comprise flavonoids, saponin, glucoside, alkaloid, fatty acid and the like, and the pharmacological effects of the hovenia dulcis thunb comprise the effects of relieving alcoholism, protecting liver cells, resisting mutation, resisting tumors and the like;
licorice root, a good-going medicine from Shen nong Ben Cao Jing, has mild nature and sweet taste, enters twelve meridians, and has the pharmacological actions of removing toxicity, eliminating phlegm, relieving pain, relieving spasm and resisting cancer. In traditional Chinese medicine, liquorice tonifies spleen and qi, relieves cough and moistens lung, relieves urgency and detoxifies, and regulates a plurality of medicines.
The cassia seed is bitter, sweet, salty and slightly cold in nature, enters liver, kidney and large intestine channels, and has the functions of protecting the liver, relaxing bowel, reducing fat and losing weight. Can promote metabolism, accelerate alcohol metabolism, reduce irritation to intestines and stomach, and decompose excessive fat in vivo.
The penthorum chinense pursh and the semen cassiae in the ingredients are mild in nature and slightly cold in nature, and can be mutually supplemented, so that adverse effects of over-temperature and over-cooling can be prevented, and the kudzuvine root, the hovenia dulcis thunb and the liquorice are uniform and can be blended with the penthorum chinense pursh, and the mutual supplementing effects of the penthorum chinense pursh and the semen cassiae are balanced. The functional food composition prepared from the five raw materials is safe to eat, does not affect diet and body health, and can achieve the purposes of dispelling the effects of alcohol and protecting the liver. Meanwhile, different medicines are compatible with each other, wherein the effective components are different, and the interaction between the effective components is different, so that the treatment effect of the traditional Chinese medicine composition should be considered on the whole. Meanwhile, the dosage of each medicine is different, and the different dosage of the medicines can have great influence on the whole drug effect. The addition and subtraction of the medicinal flavor and the dosage of the traditional Chinese medicine can generate different influences on the functions of the traditional Chinese medicine, and can change the compatibility of monarch and minister medicines, thereby changing the action part and the medicinal performance and leading the functions to be completely different from the main treatment rule.
In addition, the food composition provided by the invention has the advantages that the five raw materials are ground into fine powder, so that the food composition is easier to absorb, convenient to mix and easy to mix uniformly, and can be easily prepared into a liquid culture medium and used for preparing a liquid fermented beverage.
Detailed Description
The following examples are presented to further illustrate embodiments of the present invention, and it should be understood that the embodiments described herein are for purposes of illustration and explanation only and are not intended to limit the invention.
Example 1
Solid beverage preparation of functional food composition
Respectively crushing penthorum chinense pursh, the root of kudzu vine, hovenia dulcis thunb, liquorice and cassia seed, and sieving the crushed materials with a 80-mesh sieve to obtain powder of each component for later use;
taking 50kg of the obtained penthorum chinense pursh powder, 10kg of the pueraria powder, 10kg of the hovenia dulcis thunb powder, 10kg of the liquorice powder and 20kg of the cassia seed powder according to parts by weight, mixing the obtained penthorum chinense pursh powder and the semen cassiae powder, and mixing and stirring the obtained powder for 30 minutes by a two-dimensional mixer, namely, adopting a rotary drum mixer which moves in two directions simultaneously, so that the mixed materials are subjected to mixing movement back and forth left and right in the rotary drum along with the rotation, overturning and mixing of the rotary drum, and under the combined action of the two movements, the materials are fully mixed in a short time; and then subpackaging by adopting a bag sealing and filling machine, wherein each bag contains 10g of the Chinese herbal medicine.
Example 2
Solid beverage preparation of functional food composition
Respectively crushing penthorum chinense pursh, the root of kudzu vine, hovenia dulcis thunb, liquorice and cassia seed, and sieving the crushed materials with a 80-mesh sieve to obtain powder of each component for later use;
taking 50kg of the obtained penthorum chinense pursh powder, 20kg of the pueraria powder, 20kg of the hovenia dulcis thunb powder, 20kg of the liquorice powder and 50kg of the semen cassiae powder according to parts by weight, mixing the powders, mixing and stirring the mixed powders for 30 minutes by a two-dimensional mixing machine, and subpackaging the mixed powders by a bag sealing and filling machine, wherein each bag is 10 g.
Example 3
Liquid beverage of functional food composition
Respectively crushing penthorum chinense pursh, the root of kudzu vine, hovenia dulcis thunb, liquorice and cassia seed, and sieving the crushed materials with a 80-mesh sieve to obtain powder of each component for later use;
mixing 2kg of the penthorum chinense pursh powder, 1kg of the pueraria powder, 1kg of the hovenia dulcis thunb powder, 1kg of the liquorice powder and 2kg of the semen cassiae powder obtained by the steps with 7kg of granulated sugar and 80kg of water according to the parts by weight, adding the mixture into a 100L fermentation tank, and sterilizing for 20-50 minutes at the temperature of 121 ℃ under 115-;
after sterilization, inoculating a mixed strain of saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria into a fermentation tank according to the inoculation amount of 5%, wherein the mixed strain is mixed according to the volume ratio of 1:1:1, introducing oxygen under the stirring condition of 37 ℃ and 30 r/min, controlling the dissolved oxygen amount to be 1-3 mg/L, carrying out aerobic culture for 20 days, then sealing and standing the fermentation tank for anaerobic culture (exhausting at variable times in the anaerobic culture process), then determining that the pH value of fermentation liquor is less than or equal to 3, ending fermentation, transferring to a storage tank for 90 days, and preparing the stock solution of the liquid fermented beverage.
The prepared liquid fermentation stock solution does not need filtration and sampling, when the microorganism index and the heavy metal index reach the national standard GB/T31121 of the beverage and other indexes reach the industrial standard QB/T5323-2018, the lactic acid content of the fermentation liquor is detected to reach 850 mg/L, the content of free amino acid reaches 230 mg/L, and the filtrate is input into a workshop by a pipeline and filled to obtain a finished product.
5 patients with abnormal liver function due to long-term drinking are selected, and the fermented beverage prepared in the embodiment 3 is drunk for 2 months, 30-50ml per day, and liver function indexes are detected before and after drinking, wherein the GGT value before drinking is 84.2 +/-20.5 (U/L), the GGT value after drinking is 43.25 +/-10.5 (U/L), the A L T value before drinking is 77.28 +/-18.95 (U/L), the A L T value after drinking is 33.75 +/-8.27 (U/L), and the indexes of glutamyl transpeptidase and glutamic pyruvic transaminase are respectively reduced by 48.6% and 56.3% before and after drinking the beverage, so that the functional food liquid fermented beverage can remarkably improve and protect the liver.
Claims (8)
1. A functional food composition with the functions of relieving alcoholism and protecting liver is characterized in that: the functional food composition comprises the raw materials of 1-15 parts by weight of penthorum chinense pursh, 1-15 parts by weight of kudzu root, 1-15 parts by weight of semen hoveniae, 1-15 parts by weight of liquorice and 1-15 parts by weight of cassia seed.
2. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 1, wherein: the functional food composition comprises the raw materials of 8-15 parts by weight of penthorum chinense pursh, 8-15 parts by weight of kudzu root, 1-8 parts by weight of hovenia dulcis thunb, 1-8 parts by weight of liquorice and 1-8 parts by weight of cassia seed.
3. The functional food composition with antialcoholic and hepatoprotective functions according to claim 1 or 2, characterized in that: the functional food composition is used for preparing solid beverages or liquid beverages.
4. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 3, wherein:
the solid beverage is prepared by crushing and screening the raw materials in the functional food composition, mixing and filling the raw materials into the solid beverage;
the liquid beverage is prepared by inoculating probiotics into the mixture of the functional food composition, the flavoring agent and water, fermenting and then preparing the liquid beverage.
5. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 4, wherein: the inoculation amount of the probiotics is 5-10%, wherein the probiotics is one or a mixture of saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria.
6. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 4, wherein: taking 1-3 parts of functional food composition powder, 1-3 parts of flavoring agent and 5-10 parts of water according to parts by weight, adding the functional food composition powder, the flavoring agent and the water into a fermentation tank, sterilizing for 20-50 minutes at the temperature of 115 ℃ and 121 ℃, then inoculating probiotics, and fermenting for 20-60 days under the condition of stirring at the temperature of 25-40 ℃ to obtain the liquid beverage.
7. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 6, wherein the probiotic bacteria are inoculated, oxygen is introduced under stirring, the dissolved oxygen amount is controlled to be 1-3 mg/L, aerobic culture is performed for 10-30 days, then a fermentation tank is sealed, anaerobic culture is performed, after the culture pH value is 2.0-4.0 and the lactic acid content is 500.00-1500.00mg/kg, fermentation is terminated, and the culture is transferred to a storage tank to be stored for 90 days, so that liquid beverage is obtained.
8. The functional food composition with the functions of alleviating hangover and protecting liver as claimed in claim 6, wherein: the functional food composition powder, the flavoring agent and water are added to the fermenter in an amount of 60-80% of the volume of the fermenter.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101269153A (en) * | 2007-03-22 | 2008-09-24 | 北京龙霈健康科技有限公司 | Sobering-up composition and preparation method thereof |
| CN102626440A (en) * | 2012-04-20 | 2012-08-08 | 廖文强 | Traditional Chinese medicine composition for protecting liver and regulating blood fat |
| CN102934809A (en) * | 2012-12-10 | 2013-02-20 | 济南大学 | Compound prepared by probiotic-fermented traditional Chinese medicine (TCM) preparation as well as preparation method and application of compound |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101269153A (en) * | 2007-03-22 | 2008-09-24 | 北京龙霈健康科技有限公司 | Sobering-up composition and preparation method thereof |
| CN102626440A (en) * | 2012-04-20 | 2012-08-08 | 廖文强 | Traditional Chinese medicine composition for protecting liver and regulating blood fat |
| CN102934809A (en) * | 2012-12-10 | 2013-02-20 | 济南大学 | Compound prepared by probiotic-fermented traditional Chinese medicine (TCM) preparation as well as preparation method and application of compound |
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