CN112869151A

CN112869151A - Composition and application thereof in preparation of anti-alcohol food

Info

Publication number: CN112869151A
Application number: CN201911203579.0A
Authority: CN
Inventors: 庞飞; 尹小静; 薛建岗; 索超; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2019-11-29
Filing date: 2019-11-29
Publication date: 2021-06-01

Abstract

The invention provides a composition and application thereof in preparing anti-inebriation food. The preparation method of the composition comprises (1) providing radix Puerariae extract, pericarpium Citri Tangerinae extract and fructus Lycii slurry; (2) mixing the kudzu root extract, the dried orange peel extract and the wolfberry fruit pulp according to the weight ratio of 1-20: 1-25: 1-10.

Description

Composition and application thereof in preparation of anti-alcohol food

Technical Field

The invention belongs to the field of foods, and particularly relates to a composition and application thereof in preparation of anti-alcoholism foods.

Background

Along with the improvement of the social living standard, the scale of the catering market is continuously expanded, along with the fact that liquor products almost permeate into various fields such as politics, economy, cultural education, literature and art, social life and the like, and drinking is one of the most common phenomena in life.

With the rise of the catering market and anti-alcohol products, when alcohol stimulates intestines and stomach, excessive food also burdens the intestines and stomach, stomach protection products are favored by consumers, the anti-alcohol products in the market are all synthesized by chemicals or other raw materials with side effects on human bodies, the anti-alcohol function cannot be completely achieved, the side effects are large and harmful to the human bodies, meanwhile, the consumers have good taste and flavor on the nutrition of fermented milk, the consumers are more favored to the fermented milk, the fermented milk has the anti-alcohol effect which is also recognized by the public, and the traditional Chinese medicine and food homologous materials for relieving the effects of alcohol and protecting the stomach can be organically combined with the fermented milk, so that the effects of protecting the intestines and stomach and providing nutrition are achieved.

Disclosure of Invention

In the related technology, the kudzu root, the dried orange peel and other substances are extracted by adopting a high-temperature soaking extraction method, but the extract obtained by the high-temperature soaking method has relatively strong herb smell and is not suitable for being compounded with other food and beverage.

The inventor finds that the extract with the significantly reduced herb smell can be obtained by adopting a low-temperature soaking extraction mode, but the effective components and the health care effect of the kudzuvine root and the tangerine peel are insufficient.

Through long-term research of the inventor, a mode of 'primary water distillation extraction' + 'distillation residue re-water distillation' is creatively provided, a plurality of active substances in the kudzuvine root and the dried orange peel can be extracted, the obtained kudzuvine root and dried orange peel extract has excellent physiological activity, and the extract has better taste, is suitable for being added into other food and beverages, and has higher application prospect.

In some aspects, there is provided a method of making a composition comprising:

providing a kudzu root extract, a dried orange peel extract and a wolfberry pulp;

mixing the kudzu root extract, the dried orange peel extract and the wolfberry pulp according to the weight ratio of 1-20: 1-25: 1-10, such as 5-20: 5-25: 1-5, such as 10-20: 10-25: 1-5;

the preparation method of the kudzu root extract comprises the following steps:

(A1) obtaining radix Puerariae powder;

(A2) distilling the kudzu vine root powder in water at the distillation temperature of 40-55 ℃ (such as 45-55 ℃), wherein the distillation time is 6-8 hours, and obtaining distilled liquid of the kudzu vine root in water;

(A3) carrying out solid-liquid separation on the distillation residue (the residue after distillation) in the water obtained in the step (A2) to obtain the wet solid of the kudzuvine root and the distillation residue in the kudzuvine root water;

(A4) distilling the wet kudzu vine root solid obtained in the step (A3) in water assisted by ultrasound for 3-5 hours at the distillation temperature of 45-55 ℃ (such as 45-50 ℃, such as 50-55 ℃), and collecting distillate;

(A5) mixing the distilled distillate of the kudzuvine root water obtained in the step (A2), the distilled raffinate of the kudzuvine root water obtained in the step (A3) and the product obtained in the step (A4) to obtain a mixture, namely a kudzuvine root extract;

the preparation method of the dried orange peel extract comprises the following steps:

(B1) obtaining pericarpium citri reticulatae powder;

(B2) distilling the dried orange peel powder in water at the distillation temperature of 40-55 ℃ (such as 45-55 ℃), wherein the distillation time is 4-6 h, and obtaining distilled liquid of the dried orange peel in water;

(B3) performing solid-liquid separation on the distillation residues (the residues left after distillation) in the water obtained in the step (B2) to obtain dried orange peel wet solids and a distillation residue in the dried orange peel water;

(B4) performing ultrasonic-assisted water distillation (for example, performing ultrasonic oscillation on a distillation object in the distillation process) on the dried orange peel wet solid obtained in the step (B3), wherein the distillation time is 2-3 h, the distillation temperature is 45-55 ℃ (for example, 45-50 ℃, for example, 50-55 ℃), and collecting distillate;

(B5) mixing the distilled distillate of the dried orange peel water in the step (B2), the distilled residual liquid of the dried orange peel water in the step (B3) and the product of the step (B4) to obtain a mixture, namely dried orange peel extract;

the preparation method of the medlar serous fluid comprises the following steps:

mixing fructus Lycii with water, and grinding to obtain fructus Lycii pulp.

In some embodiments, step (a4) further comprises concentrating the distillate by molecular distillation and collecting light components, wherein the concentration is 1.5-2.5 times (e.g., 2 times).

In some embodiments, step (a5) further comprises concentrating the distillate by molecular distillation and collecting light components, wherein the concentration is 1.5-2.5 times (e.g., 2 times).

In some embodiments, in the step (a5), after mixing, the mixture is further concentrated under reduced pressure by a factor of 1.5 to 2.5.

In some embodiments, in the step (B5), after the mixing, the mixture is further concentrated under reduced pressure, wherein the concentration is 1.5 to 2.5 times.

In some embodiments, the power of the ultrasound in steps (A4) and/or (B4) is 500 to 1000W.

In some embodiments, the slurry of wolfberry has a density of 1.3 to 1.5g/cm³。

In some embodiments, the wolfberry is mixed with 1.5 to 2.5 times by weight of water and ground to obtain wolfberry pulp.

In some embodiments, in the step (a2), 5 to 20 times by weight of water is added to the pueraria powder, and water distillation is performed.

In some embodiments, in the step (B2), 5 to 20 times by weight of water is added to the powdered tangerine peel, and water distillation is performed.

In some embodiments, in the step (a4), 2 to 5 times by weight of water is added to the pueraria lobata wet solid, and water distillation is performed.

In some embodiments, in step (a4), 2-5 times the weight of water is added to the pericarpium citri reticulatae wet solids and water distillation is performed.

In some embodiments, the kudzu root powder has a mesh size of 50 to 150 mesh.

In some embodiments, the mesh size of the citrus peel powder is 50-150 mesh.

In some embodiments, in step (a3) or (B3), solid-liquid separation is performed using filtration.

In some aspects, a composition is provided, made by any of the methods described above.

In some embodiments, the composition is used for preparing a medicine, a health product or food for relieving alcoholism.

In some embodiments, there is provided a use of the above composition in the manufacture of a medicament, nutraceutical, or food product for the prevention and/or treatment of chemical liver injury (e.g., alcoholic liver injury).

In some aspects, there is provided a product comprising the composition of any of the above.

Preferably, the composition is present in the product in an amount of 5 to 15 wt%.

Preferably, the product is a pharmaceutical, nutraceutical or food product.

Preferably, the product is fermented milk.

Preferably, the product is a product for alleviating hangover.

Preferably, the product is a product for liver protection.

The product of the invention can be used for shortening the drunk time and/or sobering-up time of a drinker, effectively reducing the ALT and AST content in the liver, or can be used for auxiliary protection of chemical liver injury (such as alcoholic liver injury).

In certain embodiments, the product is a pharmaceutical product (e.g., a Chinese patent drug) that can be used to prevent and/or treat chemical liver injury (e.g., alcoholic liver injury).

In certain embodiments, the composition of the present invention is an anti-hangover composition.

In certain embodiments, the composition of the invention is a liver-protecting composition.

In certain embodiments, the composition of the present invention is an anti-hangover and liver-protecting composition.

Unless otherwise specified, percentages in this disclosure are weight percentages, multiples are weight multiples, and ratios are weight ratios.

The distillation in water is a method of immersing a base material to be distilled (such as pueraria lobata and tangerine peel) in water, heating the water to a specific temperature, collecting the distilled gas, and condensing the distilled gas by a condensing device to form a distillate.

Advantageous effects

The technical scheme of the invention has one or more of the following advantages:

1. the extraction mode of 'primary distillation extraction in water' + 'distillation residue distillation in water' is adopted, so that various active substances in the kudzuvine root and the dried orange peel can be extracted, and the obtained kudzuvine root and dried orange peel extract has excellent physiological activity;

2. the composition and the product of the invention have better anti-inebriation effect;

3. the composition and the product have better liver protection effect;

4. the composition and the product have better taste.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

The fermented milk (yoghurt) ingredient formulations used in the following examples were as follows:

	protein	Fat	Candy	Lactic acid bacteria
					Content (wt.)	2.9g/100g	3.2g/100g	12.4g/100g	1*10⁶cfu/g

Examples 1 to 4

S1, processing raw materials

The dried kudzuvine root and the dried tangerine peel are respectively ground into powder with the mesh number of 50-150 meshes.

Providing the dried medlar (the water content is about 10-13 wt%).

S2, distilling and extracting in water

Adding 5-20 times of deionized water into the kudzu powder, heating to 40-55 ℃ by using 400-600W of microwave, stirring at the speed of 500-700 r/min, and distilling for 6-8 h; during the distillation process, the volatile gas enters a condenser along a steam output pipe for condensation and finally flows into an extraction bottle to obtain the distillation distillate in the kudzuvine root water;

adding deionized water in an amount which is 5-20 times the weight of the dried orange peel powder, heating to 40-55 ℃ by using 400-600W of microwave, stirring at a speed of 500-700 r/min, and distilling for 4-6 h; during the distillation process, the volatile gas enters a condenser along a steam output pipe for condensation and finally flows into an extraction bottle to obtain the distilled distillate in the dried orange peel water;

s3, solid-liquid separation

Carrying out solid-liquid separation on the distillation residue in the kudzuvine root water obtained in the step S2 to obtain a kudzuvine root wet solid and a distillation residual liquid in the kudzuvine root water;

filtering and carrying out solid-liquid separation on the distilled distillation residues in the dried orange peel water in the step S2 to obtain dried orange peel wet solids and distilled distillation residues in the kudzuvine root water;

s4 ultrasonic-assisted distillation in water

Mixing the wet kudzu vine root solid obtained in the step S3 with deionized water 2-5 times of the weight of the wet kudzu vine root solid, then carrying out ultrasonic-assisted distillation in water for 3 hours at the distillation temperature of 50-55 ℃ and the ultrasonic power of 500-;

mixing deionized water with the weight of 2-5 times that of the dried orange peel wet solid obtained in the step S3, then carrying out ultrasonic-assisted distillation in water for 2 hours at the distillation temperature of 45-55 ℃ and the ultrasonic power of 500-;

s5, concentration

Mixing the distilled liquid of the kudzuvine root water, the distilled residual liquid of the kudzuvine root water and the concentrated solution of the kudzuvine root ultrasonic distillation, and concentrating the mixture under reduced pressure at the concentration pressure of-0.01 to-0.02 Pa, the concentration temperature of 25 to 30 ℃ and the concentration multiple of 2 times to obtain a kudzuvine root extract;

mixing the distilled distillate in the dried orange peel water, the distilled residual liquid in the dried orange peel water and the dried orange peel ultrasonic distillation concentrated solution, and concentrating the mixture under reduced pressure, wherein the concentration pressure is-0.005 Pa to-0.01 Pa, the concentration temperature is 25-30 ℃, and the concentration multiple is 2 times to obtain the dried orange peel extract;

s6 fructus Lycii pulp

Mixing dried fructus Lycii with 2 times of water, and grinding to obtain pulp with density of 1.31/cm³The medlar syrup.

S7 Compound composition

According to table 2, the pueraria extract, the tangerine peel extract and the lycium barbarum syrup were mixed according to a ratio of 10:10 to 25:1 to 5 to obtain the compositions of examples 1 to 4.

S8 Compound fermented milk

The above-described composition was formulated with fermented milk according to table 2 to obtain the anti-hangover fermented milk of examples 1 to 4.

Comparative example 1

Mixing radix Puerariae, pericarpium Citri Tangerinae and water at a weight ratio of 1:1.5:10, soaking for 10min, decocting with slow fire for 1 hr, and filtering to obtain radix Puerariae and pericarpium Citri Tangerinae extractive solution.

Mixing dried fructus Lycii with 2 times of the weight of the dried fructus LyciiMixing with water, and grinding to obtain pulp with density of 1.31g/cm³The medlar syrup.

The compound composition comprises the following components:

mixing the radix puerariae and dried orange peel extract with the medlar serous fluid according to the ratio of 7:1 to obtain the composition obtained in the comparative example 1.

Compounding fermented milk:

the fermented milk was mixed with the above composition at a ratio of 95:5 to obtain the fermented milk for alleviating hangover of comparative example 1.

Comparative example 2

Comparative example 2 referring to example 1, only the difference from example 1 is:

s7 Compound composition

Mixing the radix puerariae ultrasonic concentrated solution, the pericarpium citri reticulatae ultrasonic concentrated solution and the medlar serous fluid according to the ratio of 10:10:1 to obtain the composition of the comparative example 2. (Note that, in comparative example 2, distilled liquid of Kudzuvine root in Water, distilled residual liquid of Kudzuvine root in Water, distilled liquid of dried Tangerine Peel in Water, and distilled residual liquid of Tangerine Peel in Water were not used)

S8 Compound fermented milk

The fermented milk was mixed with the above composition at a ratio of 95:5 to obtain the fermented milk for alleviating hangover of comparative example 2.

Comparative example 3

Comparative example 3 referring to example 1, only the difference from example 1 is:

s5, concentration

Mixing the distilled distillate and the distilled residual liquid in the radix Puerariae water, and concentrating under reduced pressure at-0.01 Pa, 25 deg.C and 2 times to obtain radix Puerariae extract;

mixing the distilled distillate in pericarpium Citri Tangerinae water and the distilled residual liquid in pericarpium Citri Tangerinae water, and concentrating under reduced pressure of-0.005 Pa at 25 deg.C for 2 times to obtain pericarpium Citri Tangerinae extract;

(Note that, in comparative example 3, the concentrated solution of radix Puerariae and the concentrated solution of pericarpium Citri Tangerinae were not used)

S7 Compound composition

The kudzu root extract, the tangerine peel extract and the wolfberry pulp were mixed at a ratio of 10:10:1 to obtain the composition of comparative example 2.

S8 Compound fermented milk

The fermented milk was mixed with the above composition at a ratio of 95:5 to obtain the fermented milk for alleviating hangover of comparative example 3.

The relevant procedures and parameters for examples 1-4 and comparative examples 1-3 are detailed in tables 1 and 2.

Analytical testing

Experiment for observing drunk behavior

80 mice, 5 weeks old, 25-28g, SPF grade, were taken and provided by Ningxia medical university laboratory animal center.

80 mice were randomly divided into 8 groups of 10 mice each, examples 1-4, comparative examples 1-3, and distilled water. Adaptively feeding for 3d, fasting without water supply for 12h, and feeding fermented milk or distilled water corresponding to the stomach.

The mouse gavage liquor is prepared by feeding fermented milk or distilled water, and then feeding the fermented milk or distilled water for 10min, wherein the content of the liquor is 1ml/100g.BW, and the liquor is 53-degree Erguotou liquor.

After each group of mice is infused with the white spirit, the behavioral indexes of the mice are observed immediately, and the observation items comprise:

drunkenness amount, drunkenness time, sobering up time, death amount

The drunkenness index is as follows: the righting reflex disappeared (holding the mouse back down for 30 s)

The sobering-up index is as follows: righting reflex recovery

Number of intoxications (only): the amount of the product according with drunkenness index

Number of sobers up (only): the amount of the composition meeting the sobering-up index

Intoxication latency (min): time to reach drunkenness index

Intoxication maintenance time (min): time to reach sober-up index

Drunkenness rate%: number of ratios (including dead mice)

As shown in Table 3, the mice of examples 1 to 4 were less intoxicated and more sobered. The intoxication latency is longer, the intoxication maintenance event is shorter, and the drunkenness rate is lower.

Second, mouse liver serological test and detection

The detection is carried out at the stage of 4h after the gavage of the white spirit, the liver is obtained after the mice are planed, then serum is separated, and ALT (alanine aminotransferase) and aspartate Aminotransferase (AST) are measured and detected according to a kit description method, and the indexes are shown in table 4.

The results in table 4 show that the contents of ALT (glutamic-pyruvic transaminase) and glutamic-oxalacetic transaminase (AST) in the blood of the mice in the example group are lower than those of the mice in the comparative example group and the distilled water group, and that the medicines in the anti-alcoholic beverage in the example effectively reduce the contents of ALT and AST in the liver and protect the liver.

Third, sensory evaluation

Sensory evaluation personnel for the tissue dairy industry perform sensory evaluation and scoring on the fermented milks containing the compositions of examples 1 to 4 and comparative examples 1 to 4 according to the criteria shown in table 5. And the score data are averaged, the scores of all indexes are added to calculate the total score, the higher the score is, the better the product quality is represented, and the determination result is shown in the following table 6.

As shown in Table 6, the fermented milks obtained in examples 1 to 4 were superior in quality to those obtained in comparative examples 1 to 3.

TABLE 6

According to the alcoholic intoxication ethology detection experiment, the liver serology examination detection and the sensory evaluation test, the following steps are shown:

the compositions of examples 1-4 indeed had enhanced anti-hangover effects, enhanced liver protection effects, and improved sensory quality.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims

1. A method of making a composition comprising:

(1) providing a kudzu root extract, a dried orange peel extract and a wolfberry pulp;

(2) mixing the kudzu root extract, the dried orange peel extract and the wolfberry pulp according to a weight ratio of 1-20: 1-25: 1-10, for example 10-20: 10-25: 1-5;

the preparation method of the kudzu root extract comprises the following steps:

(A1) obtaining radix Puerariae powder;

(A2) distilling the kudzu vine root powder in water at the distillation temperature of 40-55 ℃ for 6-8 h to obtain distilled liquid of the kudzu vine root in the water;

(A3) carrying out solid-liquid separation on the distillation residue in the water obtained in the step (A2) to obtain wet solid of the kudzuvine root and distillation residual liquid in the kudzuvine root water;

(A4) carrying out ultrasonic-assisted distillation in water on the kudzu vine root wet solid obtained in the step (A3), wherein the distillation time is 3-5 hours, the distillation temperature is 45-55 ℃, and collecting distillate;

(B1) obtaining pericarpium citri reticulatae powder;

(B2) distilling the dried orange peel powder in water at the distillation temperature of 40-55 ℃ for 4-6 h to obtain distilled liquid of the dried orange peel in the water;

(B3) performing solid-liquid separation on the distillation residue in the water obtained in the step (B2) to obtain dried orange peel wet solid and distillation residue in the dried orange peel water;

(B4) performing ultrasonic-assisted water distillation on the dried orange peel wet solid obtained in the step (B3), wherein the distillation time is 2-3 h, the distillation temperature is 45-55 ℃, and collecting distillate;

mixing fructus Lycii with water, and grinding to obtain fructus Lycii pulp.

2. The method of claim 1, wherein,

the step (A4) further comprises the steps of performing molecular distillation concentration on the distillate, and collecting light components, wherein the concentration multiple is 1.5-2.5 times;

and the step (B4) further comprises the steps of carrying out molecular distillation concentration on the distillate, and collecting light components, wherein the concentration multiple is 1.5-2.5 times.

3. The method of claim 1, wherein,

in the step (A5), after mixing, concentrating the mixture under reduced pressure, wherein the concentration multiple is 1.5-2.5 times;

and (B5), after mixing, concentrating the mixture under reduced pressure, wherein the concentration multiple is 1.5-2.5 times.

4. The method according to claim 1, wherein in step (A4) and/or (B4), the power of the ultrasound is 500-1000W.

5.The method of claim 1, wherein the slurry of lycium barbarum has a density of 1.3-1.5g/cm³。

6. The method of claim 1, wherein,

in the step (A2), adding 5-20 times of water by weight into the kudzu root powder, and distilling in water;

in the step (B2), adding 5-20 times of water by weight into the dried orange peel powder, and distilling in water;

in the step (A4), adding 2-5 times of water by weight into the wet solid of kudzuvine root, and distilling in water;

in the step (A4), water of 2-5 times of the weight of the dried orange peel wet solid is added for water distillation.

7. A composition prepared by the method of any one of claims 1 to 6.

8. Use of the composition of any one of claims 1 to 6 in the preparation of a medicament, health product or food for alleviating hangover.

9. Use of the composition of any one of claims 1 to 6 in the manufacture of a medicament, nutraceutical or food product for the prevention and/or treatment of chemical liver injury (e.g. alcoholic liver injury).

10. A product comprising the composition of any one of claims 1 to 5;

preferably, the composition is present in the product in an amount of 5 to 15 wt%;

preferably, the product is a pharmaceutical, nutraceutical or food product;

preferably, the product is fermented milk.

Preferably, the product is a product for alleviating hangover;

preferably, the product is a product for liver protection.