CN114451562B - Hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, beverage and preparation method thereof - Google Patents

Hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, beverage and preparation method thereof Download PDF

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CN114451562B
CN114451562B CN202210211588.XA CN202210211588A CN114451562B CN 114451562 B CN114451562 B CN 114451562B CN 202210211588 A CN202210211588 A CN 202210211588A CN 114451562 B CN114451562 B CN 114451562B
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corn oligopeptide
corn
extract
hovenia dulcis
parts
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CN114451562A (en
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杨菊
陈伟
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Guangdong Sampson Health Technology Co ltd
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Guangdong Lvbaotang Health Technology Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the technical field of anti-alcoholism preparations, in particular to a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, a drink and a preparation method thereof. Wherein the composition comprises the following components in parts by weight: 1-3 parts of corn oligopeptide powder, 0.01-1 part of tremella polysaccharide, 0.5-2.5 parts of hovenia dulcis thunb extract, 0.1-1 part of poria cocos extract, 0.1-1 part of kudzu root extract, 0.01-1 part of turmeric, 0.01-1 part of artichoke extract, 1-3 parts of honey, 0.1-1 part of taurine, 0.01-1 part of guarana extract, 0.01-1 part of ginger, 0.01-1 part of gamma-aminobutyric acid, 3-7 parts of fructo-oligosaccharide and 0.01-1 part of lactic acid bacteria. The composition has effects of relieving hangover and protecting liver by strengthening toxic substance removing function of liver, promoting alcohol metabolism, accelerating in vivo discharge, forming mucosa protection in stomach, and reducing alcohol absorption.

Description

Hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, beverage and preparation method thereof
Technical Field
The invention relates to the technical field of anti-alcoholism preparations, in particular to a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, a drink and a preparation method thereof.
Background
Wine, as one of the daily drinks, has been called "Baiyao long" since ancient times. The theory of traditional Chinese medicine holds that the wine is warm, sweet, pungent and bitter, and has the effects of invigorating heart, liver, stomach and lung channels, relaxing tendons and activating collaterals, relieving pain and dispelling cold, warming and dredging channels and collaterals, guiding the medicine potential, is used for treating wind-cold-dampness arthralgia and spasm of tendons and collaterals, and has the function of guiding other medicines to diseases. Therefore, moderate drinking is beneficial to relieving fatigue and anxiety, strengthening heart, refreshing and promoting sleep. However, excessive drinking can bring serious influence to the life of people and even cause serious damage to the liver. Chronic alcoholism, fatty liver, hepatitis, liver cirrhosis and even liver cancer
At present, the FDA in the united states has approved naltrexone, acamprosate and topiramate as drugs for treating alcoholism, however, these drugs have a poor and slow anti-hangover effect and also have many adverse effects. The traditional Chinese medicine has unique advantages of good effect, quick effect, low adverse reaction and the like in the aspect of relieving alcoholism, for example, patent application CN 107183426A discloses a liver-protecting and alcoholism-relieving plant beverage which comprises the following components in parts by weight: 1500-2500 parts of hovenia dulcis thunb, 600-1200 parts of hawthorn, 300-700 parts of kudzu root, 400-800 parts of dried orange peel, 400-800 parts of dried ginger and 80-150 parts of honey, and the liver-protecting and hangover-alleviating plant beverage can relieve the drunkenness state through clinical tests, and has better hangover-alleviating effect than commercially available products such as sea Wang Jinzun, kendixing and dawn 808 through mouse model tests. Also, for example, patent application CN106360192a discloses a method for preparing a corn oligopeptide powder and traditional Chinese medicine composite anti-alcoholic beverage, which takes corn oligopeptide powder as a main raw material, and takes six medicinal and edible food materials of kudzuvine root, kudzuvine flower, finger citron, tangerine peel, hovenia dulcis thunb and poria cocos as auxiliary materials, and taurine, vitamin C, honey and the like are added to prepare the anti-alcoholic beverage with sweet and refreshing taste. The anti-alcohol beverage provided by the invention can remarkably promote in-vivo alcohol metabolism, can quickly and effectively sober up, and can relieve gastrointestinal discomfort, dizziness, headache and other symptoms after drunkenness. However, the existing anti-alcohol product has single function, can only relieve the drunk state, and cannot protect the liver.
Disclosure of Invention
Therefore, based on the defects of the prior art, the invention provides the hovenia dulcis thunb, radix puerariae and corn oligopeptide composition capable of protecting liver, alleviating hangover and enhancing the metabolic rate of an organism, and the drink and the preparation method containing the composition.
Therefore, the invention provides a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition which comprises the following components in parts by weight: 1-3 parts of corn oligopeptide powder, 0.01-1 part of tremella polysaccharide, 0.5-2.5 parts of hovenia dulcis thunb extract, 0.1-1 part of poria cocos extract, 0.1-1 part of kudzu root extract, 0.01-1 part of turmeric, 0.01-1 part of artichoke extract, 1-3 parts of honey, 0.1-1 part of taurine, 0.01-1 part of guarana extract, 0.01-1 part of ginger, 0.01-1 part of gamma-aminobutyric acid, 3-7 parts of fructo-oligosaccharide and 0.01-1 part of lactic acid bacteria.
Preferably, the preparation method of the corn oligopeptide powder comprises the following steps:
drying, crushing and sieving corn, mixing the corn with water, heating, adjusting the pH value to be acidic, mixing the corn with bran, cane sugar and dipotassium hydrogen phosphate, sterilizing, inoculating bacillus subtilis, and culturing to obtain fermentation liquor; adding gas-phase silicon dioxide and active carbon into the fermentation liquor for adsorption, performing solid-liquid separation, sequentially adding potassium dihydrogen phosphate and calcium chloride into the supernatant, adjusting the pH value to be alkaline, performing solid-liquid separation, adding glucosidase into the supernatant for enzymolysis, performing ultrafiltration, and drying to obtain the corn oligopeptide.
Preferably, the drying temperature is 60-80 ℃, and the drying time is 8-15h.
Preferably, the sieve mesh number is 200-300 meshes.
Preferably, the mass ratio of corn meal to water is 1:8-10.
Preferably, the heating temperature is 150-200 ℃, and the heating time is 0.5-1.5h.
Preferably, the pH is adjusted to 4.5-6.5 after heating.
Preferably, the mass ratio of the corn flour, the bran, the sucrose and the dipotassium hydrogen phosphate is as follows: 10:2-5:0.5-1.5:0.05-0.1.
Preferably, the bacillus subtilis has a preservation number of CICC20030 and is purchased from China center for culture Collection of industrial microorganisms.
Preferably, the culture temperature is 35-40 ℃, and fermentation liquor with OD600 of 0.5-1.5 is obtained.
Preferably, the mass ratio of the fermentation liquor to the fumed silica and the activated carbon is 100.4-1.
Preferably, the adsorption time is 12-24h.
Preferably, the mass ratio of the monopotassium phosphate to the calcium chloride to the supernatant is 1-5:2-6.5.
Preferably, the pH is adjusted to 7.5 to 9 after the addition of monopotassium phosphate and calcium chloride.
Preferably, the mass ratio of the glucosidase to the supernatant is 0.1-0.5.
Preferably, the ultrafiltration molecular weight cut-off is from 500 to 2000Da.
Preferably, the drying mode is freeze drying, the drying temperature is-60 to-80 ℃, and the drying time is 24 to 30 hours.
The invention also provides a raisin tree seed, kudzuvine root and corn oligopeptide beverage which comprises the composition and a food additive.
Preferably, the food additive includes, but is not limited to, fruit juice, sweetener, antioxidant, pH adjuster, embedding agent, flavor, water.
Preferably, the fruit juice is selected from one or two of concentrated apple juice and concentrated lemon juice.
Preferably, the sweetener is selected from one or more of brown sugar, sucralose and stevioside.
Preferably, the antioxidant is selected from one or more of vitamin C, astaxanthin and acerola.
Preferably, the pH regulator is one or more selected from citric acid, sodium citrate and malic acid.
Preferably, the embedding agent is gamma-cyclodextrin.
Preferably, the essence is passion fruit essence.
Preferably, the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage comprises, by weight, 9-25 parts of hovenia dulcis thunb, radix puerariae and corn oligopeptide composition, 3-7 parts of concentrated apple clear juice, 1-3 parts of brown sugar, 0.01-1 part of vitamin C, 0.001-0.025 part of sucralose, 0.01-1 part of citric acid, 0.01-1 part of sodium citrate, 0.1-1 part of gamma-cyclodextrin, 0.05-1 part of passion fruit essence and 43-50 parts of water.
The invention further provides a preparation method of the hovenia dulcis thunb, kudzuvine root and corn oligopeptide beverage, which comprises the following steps:
(1) Mixing the tremella polysaccharide with a pH regulator to obtain a mixture A;
(2) Heating part of water, adding corn oligopeptide powder, gamma-aminobutyric acid, lactic acid bacteria, an antioxidant, a sweetening agent and an embedding agent for dissolving, and then adding the mixture A to obtain a mixture B;
(3) Heating part of water, adding hovenia dulcis thunb extract, kudzuvine root extract, poria cocos extract, guarana extract, artichoke extract, ginger, taurine and turmeric, dissolving, and adding the mixture into the mixture B obtained in the step (2) to obtain a mixture C;
(4) And (4) adding fructo-oligosaccharide, fruit juice, honey, essence and the rest water into the mixture C obtained in the step (3) to obtain the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage.
Preferably, in the step (2), the part of water is 40-47% of the total amount of water.
Preferably, in the step (2), the temperature is increased to 60-80 ℃.
Preferably, in the step (3), the part of water is 30-35% of the total amount of water.
Preferably, in the step (3), the water is heated to 40-60 ℃.
The invention has the beneficial effects that:
1. the composition of the invention can promote the metabolism of alcohol, accelerate the speed of discharging the alcohol by strengthening the function of expelling toxin of the liver, form mucosa protection on the stomach and reduce the absorption of alcohol, thereby achieving the effects of dispelling the effects of alcohol and protecting the liver. The specific principle is as follows: semen Hoveniae and Poria can promote alcohol excretion; radix Puerariae, curcuma rhizome, globe artichoke, and Mel for strengthening liver and removing toxic substances; the corn oligopeptide powder and the tremella polysaccharide form mucosa protection, so that alcohol absorption is reduced; taurine, guarana extract, ginger and gamma-aminobutyric acid enhance the metabolism of the organism, promote the alcohol metabolism and quickly recover the physical strength and restore the spirit; the fructo-oligosaccharide is a prebiotic, the lactobacillus is a probiotic, and the fructo-oligosaccharide and the lactobacillus have the effects of relaxing bowel, regulating intestinal flora and enhancing the intestinal health function. The components are matched with each other, so that the effects of synergistically dispelling the effects of alcohol and protecting the liver are achieved, the metabolism of an organism is enhanced, alcohol is quickly excreted, and the damage to the organism is reduced. The novel food raw materials of corn oligopeptide powder and gamma-aminobutyric acid are added into the beverage, the edible amount of the corn oligopeptide powder is less than or equal to 4.5 g/day, the edible amount of the gamma-aminobutyric acid is less than or equal to 500 mg/day, and the edible amount of the product per day is not more than 200mL.
2. The corn oligopeptide in the composition provided by the invention can reduce the absorption of the body to alcohol and promote the excretion of alcohol, and is one of the key components of the composition. The corn oligopeptide on the market has certain bitter taste, and can influence the flavor of the product; the content of alanine and leucine is low, and the principle that the corn oligopeptide plays a role in relieving alcoholism is that stable co-dehydrogenase NAD + is generated by increasing the concentration of alanine and leucine in blood, so that the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase is enhanced, and the decomposition and metabolism of in vivo alcohol are promoted, thereby reducing the concentration of alcohol in blood. Therefore, the method for improving the content of alanine and leucine in the corn oligopeptide and reducing the bitter taste of the corn oligopeptide has important significance for improving the anti-alcohol effect of the product and improving the flavor of the product.
At present, most of corn oligopeptide prepared by the prior art is prepared by enzymolysis of corn protein, but an enzyme preparation used by the enzymolysis method has higher price and the bitter taste of a common product is larger, so the corn oligopeptide is prepared by adopting a microbial fermentation method, but the microbial fermentation method has the defects of low yield and more byproducts. The invention provides a method for preparing corn oligopeptide by a microbial fermentation method, which comprises the steps of drying, crushing and sieving corn, mixing the corn with water, heating, adjusting the pH value to be acidic, mixing the corn with bran, cane sugar and dipotassium hydrogen phosphate, sterilizing, and sequentially inoculating bacillus subtilis to culture to obtain fermentation liquor; adding gas-phase silicon dioxide and activated carbon into fermentation liquor to adsorb bitter substances and macromolecular polysaccharide, after solid-liquid separation, sequentially adding potassium dihydrogen phosphate and calcium chloride into supernate, adjusting the pH value to be alkaline, precipitating substances such as endotoxin metabolized by bacteria and the like, centrifuging, adding glucosidase into the supernate for enzymolysis, degrading small molecular polysaccharide with molecular weight close to that of the corn oligopeptide, then performing ultrafiltration to remove the substances such as the small molecular polysaccharide and the like, and drying to obtain the corn oligopeptide with high purity, wherein the mass percent of alanine and leucine in the corn oligopeptide is detected to be 10.12-11.35% and 19.83-21.08%.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall relate to the scope of protection of the present invention.
Example 1
The embodiment provides a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition which comprises the following components: 20kg of corn oligopeptide powder, 1kg of tremella polysaccharide, 15kg of hovenia dulcis thunb extract, 5kg of poria cocos extract, 5kg of radix puerariae extract, 0.8kg of turmeric, 3kg of artichoke concentrate powder, 20kg of honey, 6kg of taurine, 4kg of guarana extract, 7kg of ginger powder (black), 6kg of gamma-aminobutyric acid, 50kg of fructo-oligosaccharide and 5kg of lactic acid bacteria.
The corn oligopeptide powder is prepared by the following steps:
(1) Drying 100kg of corn at 70 ℃ for 12h, then crushing, sieving with a 200-mesh sieve, mixing with 900kg of water, heating to 180 ℃, stirring for 1h, cooling to room temperature, adjusting the pH to 5.5, then adding 30kg of bran, 10kg of sucrose and 0.7kg of dipotassium hydrogen phosphate, uniformly mixing, and sterilizing to obtain a fermentation culture medium;
(2) Inoculating Bacillus subtilis in the culture medium, and culturing at 37 deg.C until the OD600 of the bacterial liquid is 0.5-1.5 to obtain fermentation liquid;
(3) Adding 7kg of fumed silica and 1.5kg of activated carbon into 1000kg of fermentation liquor, stirring for 20 hours for adsorption, and then carrying out solid-liquid separation;
(4) Sequentially adding 3kg of monopotassium phosphate and 4kg of calcium chloride into 800kg of supernate, adjusting the pH value to 8.0, and carrying out solid-liquid separation;
(5) Taking 500kg of supernatant, adjusting the pH to 7.0, adding 0.3kg of glucosidase, and performing enzymolysis at 25 ℃ for 12 hours;
(6) Performing ultrafiltration, namely performing ultrafiltration on the corn oligopeptide by an ultrafiltration membrane with the molecular weight cutoff of 2000Da and an ultrafiltration membrane with the molecular weight cutoff of 500Da, retaining the polypeptide with the molecular weight of 500-2000Da, concentrating, and performing freeze drying at-70 ℃ for 30h to obtain the corn oligopeptide.
The composition is applied to hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage and comprises the following components: 147.8kg of the composition, 50kg of concentrated apple clear juice, 20kg of brown sugar, 1kg of vitamin C, 0.1kg of sucralose, 5kg of citric acid, 1kg of sodium citrate, 5kg of gamma-cyclodextrin, 2kg of passion fruit essence and 450kg of water.
The preparation method of the hovenia dulcis thunb, kudzuvine root and corn oligopeptide beverage comprises the following steps:
(1) Mixing Tremella polysaccharide with citric acid and sodium citrate to obtain mixture A;
(2) Adding 200kg of purified water into a diluting preparation tank, heating to 70 ℃, and adding corn oligopeptide powder, gamma-aminobutyric acid, lactobacillus powder, vitamin C, sucralose and gamma-cyclodextrin while stirring; starting single-tank circulation, continuously stirring until the mixture is completely dissolved, then adding the mixture A, starting single-tank circulation, and stirring until the mixture is completely dissolved to obtain a mixture B;
(3) Adding 150kg of purified water into a thickening tank, heating to 50 ℃, adding hovenia dulcis thunb extract, kudzuvine root extract, poria cocos extract, guarana extract, artichoke concentrated powder, ginger powder (black), taurine and turmeric while stirring, starting a single-tank circulation, stirring until the mixture is completely dissolved, filtering by 200-mesh filter cloth, pumping into a diluting tank containing the mixture B in the step (2), washing the thickening tank with 30kg of purified water, and adding into the diluting tank containing the mixture B to obtain a mixture C;
(4) Adding fructo-oligosaccharide, fruit juice, honey and passion fruit essence into the mixture C obtained in the step (3), washing residual materials in a vessel by using 10kg, adding the rest 60kg of water, flushing a pipeline through a thickening tank, pumping into a diluting tank, and uniformly stirring all materials in the diluting tank; filling into a storage tank, filling into 50 ml/bottle, and sterilizing at 115 ℃ for 20min to obtain the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage.
Example 2
The embodiment provides a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition which comprises the following components: 10kg of corn oligopeptide powder, 0.1kg of tremella polysaccharide, 25kg of hovenia dulcis thunb extract, 10kg of poria cocos extract, 1kg of radix puerariae extract, 0.1kg of turmeric, 10kg of artichoke concentrated powder, 10kg of honey, 10kg of taurine, 0.1kg of guarana extract, 0.1kg of ginger powder (black), 0.3kg of gamma-aminobutyric acid, 30kg of fructo-oligosaccharide and 0.3kg of lactic acid bacteria.
The corn oligopeptide powder is prepared by the following steps:
(1) Drying 100kg of corn at 80 ℃ for 8h, then crushing, sieving with a 300-mesh sieve, mixing with 1000kg of water, heating to 150 ℃, stirring for 1.5h, cooling to room temperature, adjusting the pH to 4.5, then adding 20kg of bran, 15kg of sucrose and 0.5kg of dipotassium hydrogen phosphate, uniformly mixing, and sterilizing to obtain a fermentation culture medium;
(2) Inoculating Bacillus subtilis to the culture medium, and culturing at 35 deg.C until OD600 of the bacterial liquid is 0.5-1.5 to obtain fermentation liquid;
(3) Adding 4kg of fumed silica and 2kg of activated carbon into 1000kg of fermentation liquor, stirring for 12 hours for adsorption, and then carrying out solid-liquid separation;
(4) Taking 800kg of supernatant, sequentially adding 5kg of monopotassium phosphate and 2kg of calcium chloride, adjusting the pH value to 7.5, and carrying out solid-liquid separation;
(5) Taking 500kg of supernatant, adjusting the pH to 7.0, adding 0.1kg of glucosidase, and performing enzymolysis for 12h at 25 ℃;
(6) Performing ultrafiltration, namely performing ultrafiltration membrane with molecular weight cutoff of 2000Da, performing ultrafiltration membrane with molecular weight cutoff of 500Da, retaining polypeptide with molecular weight of 500-2000Da, concentrating, and freeze-drying at-60 ℃ for 30h to obtain the corn oligopeptide.
The composition is applied to hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage, and comprises the following components: 107kg of the composition, 30kg of concentrated apple juice, 10kg of brown sugar, 0.1kg of vitamin C, 0.25kg of sucralose, 10kg of citric acid, 0.1kg of sodium citrate, 1kg of gamma-cyclodextrin, 0.5kg of passion fruit essence and 430kg of water.
The preparation method of the hovenia dulcis thunb, kudzuvine root and corn oligopeptide beverage comprises the following steps:
(1) Mixing Tremella polysaccharide with citric acid and sodium citrate to obtain mixture A;
(2) Adding 200kg of purified water into a diluting preparation tank, heating to 60 ℃, and adding corn oligopeptide powder, gamma-aminobutyric acid, lactobacillus powder, vitamin C, sucralose and gamma-cyclodextrin while stirring; starting single-tank circulation, continuously stirring until the mixture is completely dissolved, then adding the mixture A, starting single-tank circulation, and stirring until the mixture is completely dissolved to obtain a mixture B;
(3) Adding 150kg of purified water into a thickening tank, heating to 40 ℃, adding hovenia dulcis thunb extract, kudzuvine root extract, poria cocos extract, guarana extract, artichoke concentrated powder, ginger powder (black), taurine and turmeric while stirring, starting a single-tank circulation, stirring until the mixture is completely dissolved, filtering by 200-mesh filter cloth, pumping into a diluting tank containing the mixture B in the step (2), washing the thickening tank with 30kg of purified water, and adding into the diluting tank containing the mixture B to obtain a mixture C;
(4) Adding fructo-oligosaccharide, fruit juice, honey and passion fruit essence into the mixture C obtained in the step (3), flushing residual materials in a vessel with 10kg of water, adding the rest 40kg of water, flushing a pipeline through a thickening tank, pumping into a diluting tank, and uniformly stirring all materials in the diluting tank; filling into a storage tank, filling into 50 ml/bottle, and sterilizing at 115 ℃ for 20min to obtain the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage.
Example 3
The embodiment provides a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition which comprises the following components: 30kg of corn oligopeptide powder, 10kg of tremella polysaccharide, 5kg of hovenia dulcis thunb extract, 1kg of poria cocos extract, 10kg of kudzu root extract, 10kg of turmeric, 0.1kg of artichoke concentrated powder, 30kg of honey, 1kg of taurine, 10kg of guarana extract, 10kg of ginger powder (black), 10kg of gamma-aminobutyric acid, 70kg of fructo-oligosaccharide and 10kg of lactic acid bacteria.
The corn oligopeptide powder is prepared by the following steps:
(1) Drying 100kg of corn at 60 ℃ for 15h, then crushing, sieving with a 200-mesh sieve, mixing with 800kg of water, heating to 200 ℃, stirring for 0.5h, cooling to room temperature, adjusting the pH to 6.5, then adding 50kg of bran, 5kg of sucrose and 1kg of dipotassium hydrogen phosphate, uniformly mixing, and sterilizing to obtain a fermentation culture medium;
(2) Inoculating Bacillus subtilis in the culture medium, and culturing at 40 deg.C until the OD600 of the bacterial liquid is 0.5-1.5 to obtain fermentation liquid;
(3) Adding 9kg of fumed silica and 0.9kg of activated carbon into 900kg of fermentation liquor, stirring for 24 hours for adsorption, and then carrying out solid-liquid separation;
(4) Sequentially adding 1kg of monopotassium phosphate and 6.5kg of calcium chloride into 800kg of supernate, adjusting the pH value to 9.0, and carrying out solid-liquid separation;
(5) Regulating pH to 7.0 with 500kg of supernatant, adding 0.5kg of glucosidase, and performing enzymolysis at 25 ℃ for 12h;
(6) Performing ultrafiltration, namely performing ultrafiltration on the corn oligopeptide by an ultrafiltration membrane with the molecular weight cutoff of 2000Da and an ultrafiltration membrane with the molecular weight cutoff of 500Da, retaining the polypeptide with the molecular weight of 500-2000Da, concentrating, and performing freeze drying at-80 ℃ for 24h to obtain the corn oligopeptide.
The composition is applied to hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage, and comprises the following components: 207.1kg of the composition, 70kg of concentrated apple juice, 30kg of brown sugar, 10kg of vitamin C, 0.01kg of sucralose, 0.1kg of citric acid, 10kg of sodium citrate, 10kg of gamma-cyclodextrin, 10kg of passion fruit essence and 500kg of water.
The preparation method of the hovenia dulcis thunb, kudzuvine root and corn oligopeptide beverage comprises the following steps:
(1) Mixing Tremella polysaccharide with citric acid and sodium citrate to obtain mixture A;
(2) Adding 200kg of purified water into a diluting preparation tank, heating to 80 ℃, and adding corn oligopeptide powder, gamma-aminobutyric acid, lactobacillus powder, vitamin C, sucralose and gamma-cyclodextrin while stirring; starting single-tank circulation, continuously stirring until the mixture is completely dissolved, then adding the mixture A, starting single-tank circulation, and stirring until the mixture is completely dissolved to obtain a mixture B;
(3) Adding 150kg of purified water into a thickening tank, heating to 60 ℃, adding hovenia dulcis thunb extract, kudzuvine root extract, poria cocos extract, guarana extract, artichoke concentrated powder, ginger powder (black), taurine and turmeric while stirring, starting a single-tank circulation, stirring until the mixture is completely dissolved, filtering by 200-mesh filter cloth, pumping into a diluting tank containing the mixture B in the step (2), washing the thickening tank with 30kg of purified water, and adding into the diluting tank containing the mixture B to obtain a mixture C;
(4) Adding fructo-oligosaccharide, fruit juice, honey and passion fruit essence into the mixture C obtained in the step (3), washing the residual materials in a vessel by 20kg, adding the rest 10kg of water, washing the pipeline through a thickening tank, pumping into a diluting tank, and uniformly stirring all materials in the diluting tank; filling into a storage tank, filling into 50 ml/bottle, and sterilizing at 115 ℃ for 20min to obtain the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage.
Example 4
This example provides hovenia dulcis thunb-kudzuvine root-corn oligopeptide composition and beverage thereof, which are different from example 1 only in that the corn oligopeptide powder is directly used as a commercial product (Shandong Qiangnuo food ingredient Co., ltd., effective substance content 99%), and the same as example 1.
Comparative example 1
The comparison example provides hovenia dulcis thunb, kudzuvine root and corn oligopeptide composition and a drink thereof, and compared with example 1, the difference is that no artichoke concentrated powder is added, and 3kg of turmeric is correspondingly added.
Comparative example 2
Compared with the embodiment 1, the difference is that 1kg of corn oligopeptide powder is added correspondingly and 1kg of tremella polysaccharide is not added.
Comparative example 3
The comparative example provides a hovenia dulcis thunb, radix puerariae and corn oligopeptide composition and a drink thereof, and compared with example 1, the difference is that no guarana extract is added, and 4kg of taurine is correspondingly added.
Experimental example 1
The alanine and leucine contents of the corn oligopeptides used in examples 1 to 4 were measured by a method of analyzing free amino acids and hydrolyzed amino acids provided in the handbook of nutrient analysis for food (first edition 2002, published by light industry in china) edited by Yang Yuexin and Wang Guangya, and the amounts of free amino acids and total amino acids in the corn oligopeptides were measured to calculate the alanine and leucine contents according to the following formulas.
Alanine content = (total mass of alanine-mass of free alanine)/mass of total amino acids = 100%;
leucine content = (total mass of leucine-mass of free leucine)/total mass of amino acids 100%; specific results are shown in table 1.
TABLE 1 EXAMPLES 1-4 alanine leucine content of maize oligopeptides
Alanine content (%) Leucine content (%)
Example 1 11.35 21.08
Example 2 10.12 20.15
Example 3 10.94 19.83
Example 4 6.94 14.29
As can be seen from the table above, the corn oligopeptide prepared by the preparation method of the corn oligopeptide provided by the invention has higher alanine and leucine content.
Experimental example 2
In the examples 1-4 and the comparative examples 1-3, the research on the hangover alleviating situation of mice by the hovenia dulcis thunb, radix puerariae and corn oligopeptide drinks is that 90 ICR mice are selected, half of each mouse is male and female, the weight of each mouse is 24 +/-3 g, and the mice are randomly divided into 9 groups. One group is a blank control group, and the stomach is irrigated with 50 mu L/(10 g of body weight) of physiological saline for 7 days; one group is a positive control group, and the stomach is irrigated with 50 mu L/(10 g of body weight) of sea Wang Jinzun for 7 days; the mice in the rest groups are respectively fed with 50 mu L/(10 g of the weight) of the drink prepared in the examples 1-4 and the comparative examples 1-3 (which is equivalent to about 100ml of the drink for adults), continuously fed with stomach for 7 days, and after the last day of stomach feeding is finished for 30min, the mice in each group are respectively fed with 0.15 ml/(10 g of the weight) of white spirit (56 degrees Beijing Hongxing Erguotou). Then, the drunk condition of the mice is observed within 3h, the drunk quantity and the sobering-up time of the mice are recorded by taking the righting reflex as an index, and the results are shown in table 2.
TABLE 2 number of intoxications and time spent in sobering-up of mice
Number of drunk Time to sober up (min)
Blank control group 10 -
Positive control group 7 196.94±35.83
Example 1 3 50.40±22.11*
Example 2 2 55.89±30.02*
Example 3 4 59.98±31.33*
Example 4 5 69.87±12.03*
Comparative example 1 7 159.78±33.06
Comparative example 2 8 120.80±28.74*
Comparative example 3 7 167.42±12.85
Note: * P < 0.05 represents a significant difference compared to the positive control group.
The data in table 2 show that the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage provided by the embodiment of the invention has a good anti-hangover effect, and compared with a commercially available product, the anti-hangover time of a mouse can be remarkably shortened. The comparative example 1 replaces the concentrated artichoke powder with turmeric, the comparative example 2 replaces the corn oligopeptide with tremella polysaccharide, and the comparative example 3 replaces the guarana extract with taurine, so that the three have longer sobering time for drunk mice, and the composition provided by the invention is proved to have a specific matching relationship, wherein the sobering effect of the beverage can be obviously reduced by omitting any component.
Experimental example 3
Experimental example 2 after the experiment was completed, after the mice in each group were fed normally for 5 days, the mice in the blank control group and the model control group were continuously fed with 50. Mu.L/(10 g of body weight) of physiological salt and 50. Mu.L/(10 g of body weight) of the drink of the present invention for 7 days, and after the last day of gastric lavage, the mice in each group were fed with 0.1mL/10g of absolute ethanol except the blank control group for 24 hours, thereby causing gastric mucosa and liver injury. 1h later, the mice are sacrificed, the stomach and the liver are taken out quickly, wherein the liver is made into 10 percent liver homogenate by physiological saline, the activities of the ADH and the ALDH of the supernatant are determined according to the requirements of a kit (Wuhansaipei Biotechnology Co., ltd., ADH kit product number: SP14237; ALDH kit product number: SP 10966), and the specific results are shown in Table 3; washing stomach with 4 deg.C physiological saline, drying with filter paper, developing, observing hemorrhagic focus under binocular microscope, and calculating injury index and inhibition rate according to Guth standard as follows:
1) 1 point is counted for every 3 point-shaped ulcers (the mucosa defect is less than 1mm or the hemorrhagic erosion small points are called as the point-shaped ulcers);
2) Strip bleeding: measuring the maximum length and the maximum width perpendicular to the maximum length of the ulcer surface by using a vernier caliper, wherein the product of the maximum length and the maximum width is the damage index, and the length of the ulcer surface with the width of 1mm is counted by 1 minute per mm; 2 minutes for 2mm wide and 2 minutes for each mm long; 3 points for 3mm wide and 3 points for mm long.
Mouse gastric mucosa injury inhibition rate = (model control injury index-experimental injury index)/model control injury index × 100%.
TABLE 3 mouse liver ADH, ALDH activity and gastric mucosal injury index and inhibition rate
Figure BDA0003532338110000101
Note: * P < 0.05 represents significant difference from the blank group, and P < 0.01 represents significant difference from the blank group.
The data in table 3 show that after the mice take ethanol, the activities of ADH and ALDH in liver homogenate are both remarkably increased, which indicates that the activities of liver ADH and ALDH are increased by drinking a large amount of alcohol in a short period, and compared with a model control group, the ADH activities of the examples 1 to 4 are higher, which indicates that the alcohol can be decomposed into acetaldehyde more quickly, which is beneficial to the metabolism of the alcohol; the ALDH activity of examples 1-4 was also similarly higher, contributing to the faster oxidation of acetaldehyde to acetic acid. In comparative example 1, the concentrated artichoke powder is replaced by turmeric, and although the turmeric and the concentrated artichoke powder are both ingredients for enhancing the detoxifying function of the liver, the omission of one ingredient can destroy the special synergistic effect formed by the invention, so that the activities of ADH and ALDH are obviously reduced, and the metabolism of alcohol is slowed down.
In addition, the beverage provided by the embodiment of the invention has a good effect of protecting gastric mucosa, wherein the corn oligopeptide in the embodiment 4 is a commercially available product, and the effect is poorer than that of the corn oligopeptide prepared by the embodiments 1-3 of the invention, so that the corn oligopeptide powder provided by the invention has a better effect of protecting gastric mucosa. Comparative example 1 is that concentrated artichoke powder is replaced by turmeric, and comparative example 3 is that the guarana extract is replaced by taurine, compared with the examples, the inhibition effect of gastric mucosa damage is poor, and although the turmeric and the guarana extract are ingredients for protecting liver and enhancing body metabolism, the turmeric and the guarana extract can form a mutual promotion synergistic effect with corn oligopeptide, tremella polysaccharide and the like, so that the protection of the corn oligopeptide and the tremella polysaccharide on the gastric mucosa is promoted, and the inhibition effect of comparative example 1 and comparative example 3 on the loss of the gastric mucosa is poor. Comparative example 2 the tremella polysaccharide is replaced by the corn oligopeptide, which has the worst inhibition effect on gastric mucosa injury, because the tremella polysaccharide and the corn oligopeptide have a synergistic effect, and a single component cannot effectively protect the gastric mucosa.
Experimental example 4
Considering the actual application effect of the hovenia dulcis thunb, kudzu root and corn oligopeptide beverage provided in example 1, 50 volunteers are recruited, wherein 40 men and 10 women are aged 20-40 years old and are healthy, and each person drinks 200mL of 56-degree Beijing Hongxing Erguotou and takes 100mL of the beverage provided in example 1h before drinking.
The results show that all the volunteers have no obvious discomfort, no symptoms of nausea, vomiting and burning of stomach fire, and 12 volunteers have slight dizziness and somnolence, and the symptoms disappear after taking 50mL of the beverage of the embodiment 1.
In addition, the volunteers all show that the drink of the embodiment 1 has moderate sweet and sour taste and no unpleasant taste such as bitter taste.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (8)

1. The hovenia dulcis thunb, kudzuvine root and corn oligopeptide composition is characterized by comprising the following components in parts by weight: 1-3 parts of corn oligopeptide powder, 0.01-1 part of tremella polysaccharide, 0.5-2.5 parts of hovenia dulcis thunb extract, 0.1-1 part of poria cocos extract, 0.1-1 part of kudzu root extract, 0.01-1 part of turmeric, 0.01-1 part of artichoke extract, 1-3 parts of honey, 0.1-1 part of taurine, 0.01-1 part of guarana extract, 0.01-1 part of ginger, 0.01-1 part of gamma-aminobutyric acid, 3-7 parts of fructo-oligosaccharide and 0.01-1 part of lactic acid bacteria;
the preparation method of the corn oligopeptide powder comprises the following steps:
drying, crushing and sieving corn, mixing the corn with water, heating, adjusting the pH value to be acidic, mixing the corn with bran, cane sugar and dipotassium hydrogen phosphate, sterilizing, inoculating bacillus subtilis, and culturing to obtain a fermentation liquid, wherein the culture temperature is 35-40 ℃, and the culture is carried out until the OD600 of the bacterial liquid is 0.5-1.5; adding gas-phase silicon dioxide and active carbon into the fermentation liquor for adsorption, performing solid-liquid separation, sequentially adding potassium dihydrogen phosphate and calcium chloride into the supernatant, adjusting the pH value to be alkaline, performing solid-liquid separation, adding glucosidase into the supernatant for enzymolysis, performing ultrafiltration, wherein the ultrafiltration cut-off molecular weight is 500-2000Da, and drying to obtain the corn oligopeptide.
2. The hovenia dulcis thunb-kudzuvine root-corn oligopeptide composition according to claim 1, wherein the preparation method of the corn oligopeptide powder further meets any one of the following conditions:
(A) The mass ratio of the corn flour to the water is 1:8-10;
(B) The heating temperature is 150-200 ℃, and the heating time is 0.5-1.5h;
(C) Heating and adjusting pH to 4.5-6.5;
(D) The mass ratio of the corn flour, the bran, the sucrose and the dipotassium phosphate is 10: 2-5;
(E) The mass ratio of the fermentation liquor to the fumed silica and the activated carbon is (100);
(F) The mass ratio of the monopotassium phosphate to the calcium chloride to the supernatant is 1-5:2-6.5;
(G) Adding potassium dihydrogen phosphate and calcium chloride, and adjusting pH to 7.5-9;
(H) The mass ratio of the glucosidase to the supernatant is 0.1-0.5.
3. A hovenia dulcis thunb, kudzu root and corn oligopeptide beverage, which is characterized by comprising the composition of any one of claims 1 to 2, a food additive and water.
4. The hovenia dulcis thunb, kudzu root and corn oligopeptide beverage according to claim 3, wherein the food additives comprise fruit juice, a sweetening agent, an antioxidant, a pH regulator, an embedding agent and essence.
5. The hovenia dulcis thunb, kudzu root and corn oligopeptide beverage according to claim 4, wherein the fruit juice is selected from one or two of concentrated apple clear juice and concentrated lemon clear juice;
and/or the sweetener is selected from one or more of brown sugar, sucralose and stevioside;
and/or the antioxidant is selected from one or more of vitamin C, astaxanthin and acerola cherry;
and/or the pH regulator is selected from one or more of citric acid, sodium citrate and malic acid;
and/or the embedding medium is gamma-cyclodextrin;
and/or the essence is passion fruit essence.
6. The raisin tree seed, kudzu root and corn oligopeptide beverage according to any one of claims 3 to 5, which comprises, by weight, 9 to 25 parts of raisin tree seed, kudzu root and corn oligopeptide composition, 3 to 7 parts of concentrated apple clear juice, 1 to 3 parts of brown sugar, 0.01 to 1 part of vitamin C, 0.001 to 0.025 part of sucralose, 0.01 to 1 part of citric acid, 0.01 to 1 part of sodium citrate, 0.1 to 1 part of gamma-cyclodextrin, 0.05 to 1 part of passion fruit essence and 43 to 50 parts of water.
7. The preparation method of the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage according to claim 4 or 5, which is characterized by comprising the following steps:
(1) Mixing the tremella polysaccharide with a pH regulator to obtain a mixture A;
(2) Heating part of water, adding corn oligopeptide powder, gamma-aminobutyric acid, lactic acid bacteria, an antioxidant, a sweetening agent and an embedding agent for dissolving, and then adding the mixture A to obtain a mixture B;
(3) Heating part of water, adding hovenia dulcis thunb extract, kudzu root extract, poria cocos extract, guarana extract, artichoke extract, ginger, taurine and turmeric, dissolving, and adding the mixture into the mixture B obtained in the step (2) to obtain a mixture C;
(4) And (4) adding fructo-oligosaccharide, fruit juice, honey, essence and the rest water into the mixture C obtained in the step (3) to obtain the hovenia dulcis thunb, radix puerariae and corn oligopeptide beverage.
8. The preparation method of hovenia dulcis thunb, kudzu root and corn oligopeptide beverage according to claim 7, wherein any one of the following is also met:
(A) In the step (2), part of water accounts for 40-47% of the total amount of water;
(B) In the step (2), heating to 60-80 ℃;
(C) In the step (3), part of water accounts for 30-35% of the total amount of water;
(D) In the step (3), water is heated to 40-60 ℃.
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