CN115005437A - 一种具有解酒护肝功效的酵素饮料及其制备方法 - Google Patents
一种具有解酒护肝功效的酵素饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及功能性食品技术领域,具体公开了一种具有解酒护肝功效的酵素饮料及其制备方法。该解酒酵素液主要以枳椇子、葛根、麦芽、决明子、枸杞子等药食同源为原料,通过君臣佐使理论配伍,并在益生菌菌种的作用下使得中药中的有效成分由大分子物质转化为小分子物质,在功效提高的同时更易被人体吸收,且益生菌菌种的加入还能分解中药中的毒性物质,降低毒副作用,另外还能提升所得到的解酒酵素液的口感,改善了中药有效成分不易被吸收,可能存在毒副作用以及口感差的缺陷。
Description
技术领域
本发明涉及功能性食品技术领域,尤其是涉及一种具有解酒护肝功效的酵素饮料及其制备方法。
背景技术
随着饮酒频繁化、饮酒人群年轻化、工作应酬经常化,饮酒人群的增长速度加快,而酒精引起的酒精性肝损伤也随之而来。酒精性肝损伤(alcoholic liver disease)是由于乙醇在肝细胞中代谢生成大量羟乙基自由基,造成氧化应激、脂质过氧化和炎症反应的发生,从而对肝细胞造成的损伤。酒精性肝损伤表现多样,初期通常表现为脂肪肝,进而可发展成酒精性肝炎、酒精性肝纤维化和酒精性肝硬化,在严重酗酒时可以诱发广泛肝细胞坏死,甚至发展为肝功能衰竭。
近年来,保肝护肝药物多为化学合成物,食用过量或者不恰当会增加肝脏的负担和肝毒性。而天然植物源成分逐渐成为解酒产品新趋势,所以亟需开发一款能有效预防和缓解酒精性肝损伤且无副作用的酵素饮料。
发明内容
本发明的目的在于克服上述现有技术的不足之处而提供一种解酒酵素液、酵素饮料及其制备方法和应用。该解酒酵素液主要以枳椇子、葛根、麦芽、决明子、枸杞子等药食同源为原料,通过君臣佐使理论配伍,并在益生菌菌种的作用下使得中药中的有效成分由大分子物质转化为小分子物质,在功效提高的同时更易被人体吸收,且益生菌菌种的加入还能分解中药中的毒性物质,降低毒副作用,另外还能提升所得到的解酒酵素液的口感,改善了中药有效成分不易被吸收,可能存在毒副作用以及口感差的缺陷。
为实现上述目的,本发明采取的技术方案为:
第一目的,本发明提供了一种解酒酵素液,所述解酒酵素液由以下质量百分比的组分制备而成:
葛根0.3-10%,枳椇子0.1-10%,决明子0.1-10%,玫瑰茄1-20%,干姜0.01-1%,麦芽0.1-10%,枸杞子1-20%,菊花0.1-10%,低聚异麦芽糖1-30%,益生菌菌种0.01-10%,余量为水;
所述益生菌菌种包括植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌中的至少一种。
本发明的解决方案是基于祖国医学对酒精性肝病的认识及治疗原则,参考现代药理研究成就,从中医宝库中筛选出天然食用植物,按中医理论进行配方的筛选,传统中医理论认为,其病机:毒邪伤肝,木不疏土,脾失健运,湿浊内生,其治法:益气解毒,疏肝醒脾,利湿泄浊。本发明发明人经过大量研究及试验发现,特选以下几种原料经过合理工艺制成,对酒精性肝损伤有辅助保护功能。
葛根为豆科多年生落叶藤本植物野葛或甘葛藤的根。葛根中含黄酮类化合物达12%,其中主要有黄豆苷(大豆黄酮甙)、黄豆苷原及葛根素。葛根性甘、辛、凉,归肺、脾、胃经,功效能发表解肌,透疹,生津止渴除烦,升阳止泻,活血疗疮,解酒。
枳椇子的果实及种子中含有大量的葡萄糖、有机酸、无机盐、维生素等,枳椇子有清热利尿,解酒毒之功效,主治酒病、烦热、口渴、泄吐等症。
决明子是豆科植物决明或小决明的干燥成熟种子,主要含蒽醌类化合物,是传统的保肝食材。
玫瑰茄别名洛神花,是锦葵科木槿属植物,含有的天然活性成分对酒精有明显分解作用,还能保护肝脏,提高肝脏解毒功能,并能修复受损的肝细胞。
干姜又名干生姜,是姜科植物姜的干燥根茎,其性味辛热,入脾、胃、肺经,具有温肺解酒的功效。
麦芽,味甘、性平,归脾、胃经,具有健脾和胃,疏肝行气等作用。
枸杞子含胡萝卜素、核黄素及钙、磷、铁等多种矿物质和氨基酸,具有保肝、调节免疫等作用,作为药食两用的中药材常被用来治疗肝病。
菊花,是菊科、菊属的多年生宿根草本植物,具有养肝平肝,养肝明目的功效。
由上述葛根、枳椇子、麦芽、决明子、枸杞子等原料按特定比例组成的解酒酵素液,经健康志愿者试验,证实即使少量饮酒也会造成部分血液化学成分明显改变,而解酒酵素液可一定程度地抑制酒精代谢,促进排泄并能纠正酒精所致血液化学成分的改变。
作为本发明所述解酒酵素液的优选实施方式,所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为(1-2):(1-2):(1-2),优选地,复配比例为1:2:1。
作为本发明所述解酒酵素液的优选实施方式,所述解酒酵素液由以下质量百分比的组分制备而成:
葛根4-8%,枳椇子3-7%,决明子4-6%,玫瑰茄5-12%,干姜0.3-1%,麦芽1-3%,枸杞子4-6%,菊花1-3%,低聚异麦芽糖12-18%,益生菌菌种0.01-10%,余量为水。
第二目的,本发明提供了上述解酒酵素液的制备方法,包括以下步骤:
1)菌种活化:将益生菌菌种为发酵菌种,接种至优化培养基中发酵,获得菌种活化后的发酵液;
2)菌种接种发酵工艺:
a.将葛根、枳椇子、决明子、玫瑰茄、干姜、麦芽、枸杞子和菊花磨成粉状后形成混合物,采用混合物10-20倍重量的水对混合物进行第一次提取分离,获取第一次提取液和残渣;
b.采用混合物6-15倍重量的水对步骤a中的残渣进行第二次提取分离,获得第二次提取液;
c.将第一次提取液和第二次提取液混合,真空浓缩,得到浓缩液;
d.将浓缩液和低聚异麦芽糖混合均匀,获得发酵原液;
e.将步骤1)中的发酵液接种至发酵原液中,搅拌均匀,监控发酵液pH值,灭菌、均质,获得解酒酵素液。
作为本发明所述解酒酵素液的制备方法的优选实施方式,所述优化培养基包括以下浓度的组分:
葡萄糖15-30g/L,酵母蛋白胨15-30g/L,酵母浸出物10-30g/L,乙酸钠1-15g/L,柠檬酸1-10g/L,磷酸二氢钾1-10g/L,七水合硫酸镁0.01-1g/L,纯化水,pH调至6.0-7.0。
更优选地,葡萄糖25g/L,酵母蛋白胨25g/L,酵母浸出物20g/L,乙酸钠10g/L,柠檬酸2g/L,磷酸二氢钾2g/L,七水合硫酸镁0.06g/L,纯化水,pH调至6.60。优选地,益生菌菌种呈冻干粉状态。
优选地,菌种活化过程中,将发酵菌种按照用无菌水溶解,按照接种量接种至优化培养基中,培养18-20h,待菌液pH<4.55、OD>4.00时发酵结束。
植物乳杆菌的接种量为0.0075%,罗伊氏乳杆菌的接种量为0.015%和鼠李糖乳杆菌的接种量为0.0075%,无菌水1.5%。
作为本发明所述解酒酵素液的制备方法的优选实施方式,所述第一次提取分离的提取温度为80-100℃,提取时间为1-5h;所述第二次提取分离的提取温度为80-100℃,提取时间为0.5-2.5h。
作为本发明所述解酒酵素液的制备方法的优选实施方式,所述步骤e中,发酵进行36h开始,每小时监控发酵液pH值,当接连两次pH值相差小于0.1,且pH<3.25,发酵结束,此时解酒酵素液状态为深褐色液体,流动性较好。
第三目的,本发明提供了一种具有解酒护肝功效的酵素饮料,所述酵素饮料由以下质量百分比的组分制备而成:
解酒酵素液1-20%,玉米低聚肽0.1-10%,藤茶粉0.1-10%,姜黄0.01-4%,银耳多糖0.01-5%,菊花粉0.1-10%,苹果浓缩汁1-20%,果胶0.1-10%,柠檬酸0.1-10%,柠檬酸钠0.1-10%,甜菊糖苷0.01-1%,菊粉1-10%,赤藓糖醇1-15%,余量为水;所述解酒酵素液为上述的解酒酵素液。
本发明酵素饮料的组分功效如下:
藤茶又称显齿蛇葡萄叶,含有极其丰富的黄酮类等化合物,其中二氢杨梅素含量最高。《中国中草药汇编》中记载:藤茶味甘淡,性凉,具有清热解毒,降暑生津,祛风湿,强筋骨,消炎利尿,抗心律失常,抗心肌缺血,缓解酒精作用等功效。
玉米低聚肽,激活胃内乙醇脱氢酶,增强酒精在肠道内的代谢,抑制胃吸收酒精;激发肝脏内的乙醇脱氢酶,增强酒精代谢;提高血液中丙氨酸、亮氨酸的浓度,降低血液中酒精的浓度。
姜黄,味苦,辛,性温,归脾经、肝经。具有破血行气、通经止痛的功能。主要化学成分为姜黄素类、挥发油、糖类、甾醇等,能够抑制脂质过氧化和转录因子NF-kB等激活,从而抑制酒精性肝病。
经益生菌发酵制得的解酒酵素液与玉米低聚肽、藤茶粉和姜黄等功能性原料进行调试制备出一种具有解酒护肝功效的酵素饮料。
第四目的,本发明提供了一种上述酵素饮料的制备方法,包括以下步骤:
S1、按照配比称取上述组分和水;
S2、将银耳多糖、赤藓糖醇、菊粉和果胶混合均匀后加入水中加热搅拌溶解;
S3、待果胶充分溶胀后,再将预溶好的玉米低聚肽、藤茶粉、姜黄、菊花粉等原料加入后混合均匀,获得混合液;
S4、待步骤S3制得的混合液冷却至30-40℃后,加入解酒酵素液、甜菊糖苷、柠檬酸和柠檬酸钠调味制得具有解酒护肝功效的酵素饮料。
第五目的,本发明提供了上述解酒酵素液、具有解酒护肝功效的酵素饮料在制备防治酒精性肝损伤的药物或食品中的应用。
本发明的酵素饮料酒前酒后均可饮用,不管量多量少均有一定的解酒护肝作用,推荐量为230mL,冷藏后口味更佳。
与现有技术相比,本发明具有以下有益效果:
本发明根据君臣佐使理论将药食同源的枳椇子、葛根、麦芽、决明子、枸杞子等经益生菌发酵而成的解酒酵素液与玉米低聚肽、藤茶粉和姜黄等功能性原料进行调试以制备出一种具有解酒护肝功效的酵素饮料;并对其进行了功效验证,得以表明本发明解酒护肝酵素饮料具有显著功效,且人长期服用可达解酒护肝的作用,适于推广与应用。
附图说明
图1为试验例二中测试组和空白组饮酒后不同时间内的血液酒精浓度变化图。
具体实施方式
为更好的说明本发明的目的、技术方案和优点,下面将结合附图和具体实施例对本发明作进一步说明。
在以下实施例和对比例中,所使用的实验方法如无特殊说明,均为常规方法,所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌是将市售的菌粉(植物乳杆菌LP-G18、罗伊氏乳杆菌LR-G100、鼠李糖乳杆菌Lr-G14)用MRS液体培养基活化后用接种环接种至MRS固体培养基中三区划线后分出不同单菌落,将单菌落接种于MRS液体培养基中放置在恒温摇床中培养18±2h,得发酵液,冷冻干燥呈冻干粉。
实施例1、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根6%,枳椇子5%,决明子5%,玫瑰茄8%,干姜0.7%,麦芽2%,枸杞子5%,菊花3%,低聚异麦芽糖18%,益生菌菌种0.03%(0.0075%植物乳杆菌、0.015%罗伊氏乳杆菌和0.0075%鼠李糖乳杆菌),余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为1:2:1。
所述解酒酵素液的制备方法,包括以下步骤:
1)菌种活化:将上述益生菌菌种为发酵菌种,用无菌水溶解,按照接种量接种至优化培养基中发酵,培养18-20h,待菌液pH<4.55、OD>4.00时发酵结束获得菌种活化后的发酵液;
植物乳杆菌的接种量为0.0075%,罗伊氏乳杆菌的接种量为0.015%,鼠李糖乳杆菌的接种量为0.0075%,无菌水1.5%。
优化培养基配方为:葡萄糖25g/L,酵母蛋白胨25g/L,酵母浸出物20g/L,乙酸钠10g/L,柠檬酸2g/L,磷酸二氢钾2g/L,七水合硫酸镁0.06g/L,余量用纯化水,pH调至6.60,121℃灭菌20min。
2)菌种接种发酵工艺:
a.将上述配比的葛根、枳椇子、决明子、玫瑰茄、干姜、麦芽、枸杞子和菊花磨成粉状后形成混合物,采用混合物10倍重量的水对混合物进行第一次提取分离,获取第一次提取液和残渣,其中,提取温度为85℃,提取时间为4h;
b.采用混合物8倍重量的水对步骤a中的残渣进行第二次提取分离,获得第二次提取液,其中提取温度85℃,提取时间为2h;
c.将第一次提取液和第二次提取液混合,真空浓缩,得到浓缩液;
d.将浓缩液和低聚异麦芽糖混合均匀,获得发酵原液;
e.将步骤1)中的发酵液以6%的接种量接种至发酵原液中,装液量为60-75%,搅动培养,搅拌速度为60rpm,通气量为0,初始气压为0.02-0.03MPa,37℃培养40-50h;发酵进行36h开始,每小时监控发酵液pH值,当接连两次pH值相差小于0.1,且pH<3.25,发酵结束,得酵素液,此时酵素液状态为深褐色液体,流动性较好;然后进行灭菌、均质处理,获得解酒酵素液。
实施例2、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根4%,枳椇子3%,决明子4%,玫瑰茄5%,干姜0.3%,麦芽3%,枸杞子4%,菊花2%,低聚异麦芽糖15%,益生菌菌种0.03%(0.015%植物乳杆菌、0.0075%罗伊氏乳杆菌和0.0075%鼠李糖乳杆菌),余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为2:1:1。所述解酒酵素液的制备方法参考实施例1。
实施例3、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根8%,枳椇子7%,决明子6%,玫瑰茄12%,干姜1%,麦芽1%,枸杞子6%,菊花1%,低聚异麦芽糖12%,益生菌菌种0.03%(0.0075%植物乳杆菌、0.0075%罗伊氏乳杆菌和0.015%鼠李糖乳杆菌),余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为1:1:2。所述解酒酵素液的制备方法参考实施例1。
实施例4、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根3%,枳椇子2%,决明子6%,玫瑰茄10%,干姜0.3%,麦芽3%,枸杞子8%,菊花5%,低聚异麦芽糖15%,益生菌菌种0.03%,余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为1:2:1。所述解酒酵素液的制备方法参考实施例1。
实施例5、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根10%,枳椇子3%,决明子3%,玫瑰茄8%,干姜0.5%,麦芽4%,枸杞子4%,菊花2%,低聚异麦芽糖20%,益生菌菌种0.03%,余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为1:2:1。所述解酒酵素液的制备方法参考实施例1。
实施例6、一种解酒酵素液及其制备方法
所述解酒酵素液的配方组成如实施例1所示,区别仅在于,益生菌菌种不含有植物乳杆菌,解酒酵素液中罗伊氏乳杆菌的质量百分比为0.015%,鼠李糖乳杆菌的质量百分比为0.015%,其余组分,制备方法与实施例1相同。
实施例7、一种解酒酵素液及其制备方法
所述解酒酵素液的配方组成如实施例1所示,区别仅在于,益生菌菌种不含有罗伊氏乳杆菌,解酒酵素液中植物乳杆菌质量百分比为0.015%,鼠李糖乳杆菌的质量百分比为0.015%,其余组分,制备方法与实施例1相同。
实施例8、一种解酒酵素液及其制备方法
所述解酒酵素液的配方组成如实施例1所示,区别仅在于,益生菌菌种不含有鼠李糖乳杆菌,解酒酵素液中植物乳杆菌质量百分比为0.015%,罗伊氏乳杆菌的质量百分比为0.015%,其余组分,制备方法与实施例1相同。
实施例9、一种解酒酵素液及其制备方法
所述解酒酵素液由以下质量百分比的组分制备而成:
葛根6%,枳椇子5%,决明子5%,玫瑰茄8%,干姜0.7%,麦芽2%,枸杞子5%,菊花3%,低聚异麦芽糖18%,益生菌菌种0.03%(0.01%植物乳杆菌、0.01%罗伊氏乳杆菌和0.01%鼠李糖乳杆菌),余量为水。
所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为1:1:1。
实施例10、一种具有解酒护肝功效的酵素饮料及其制备方法
一种具有解酒护肝功效的酵素饮料由以下质量百分比的组分制备而成:
解酒酵素液3%,玉米低聚肽0.5%,藤茶粉0.1%,姜黄0.03%,银耳多糖0.05%,菊花粉0.1%,苹果浓缩汁2%,果胶0.2%,柠檬酸0.1%,柠檬酸钠0.1%,甜菊糖苷0.01%,菊粉1%,赤藓糖醇4%,余量为水;所述解酒酵素液为实施例1制备的解酒酵素液。
所述酵素饮料的制备方法,包括以下步骤:
S1、按照配比称取上述组分和水;
S2、将银耳多糖、赤藓糖醇、菊粉和果胶混合均匀后加入水中加热搅拌溶解;
S3、待果胶充分溶胀后,再将预溶好的玉米低聚肽、藤茶粉、姜黄、菊花粉等原料加入后混合均匀,获得混合液;
S4、待步骤S3制得的混合液冷却至30-40℃后,加入解酒酵素液、甜菊糖苷、柠檬酸和柠檬酸钠调味制得具有解酒护肝功效的酵素饮料,均质,灌装、封口,杀菌(85℃,15min),冷却成品。
实施例11、一种具有解酒护肝功效的酵素饮料及其制备方法
一种具有解酒护肝功效的酵素饮料由以下质量百分比的组分制备而成:
解酒酵素液4%,玉米低聚肽0.3%,藤茶粉0.1%,姜黄0.02%,银耳多糖0.03%,菊花粉0.2%,苹果浓缩汁2%,果胶0.2%,柠檬酸0.4%,柠檬酸钠0.2%,甜菊糖苷0.01%,菊粉1%,赤藓糖醇6%,余量为水;所述解酒酵素液为实施例1中制备的解酒酵素液。
实施例12、一种具有解酒护肝功效的酵素饮料及其制备方法
一种具有解酒护肝功效的酵素饮料由以下质量百分比的组分制备而成:
解酒酵素液3%,玉米低聚肽0.4%,藤茶粉0.1%,姜黄0.01%,银耳多糖0.04%,菊花粉0.15%,苹果浓缩汁2%,果胶0.2%,柠檬酸0.2%,柠檬酸钠0.15%,甜菊糖苷0.01%,菊粉2%,赤藓糖醇3%,余量为水;所述解酒酵素液为实施例1中制备的解酒酵素液。
试验例一、解酒酵素液的风味口感测试
将实施例1-9制备的解酒酵素液进行性能测试:
请20位感官评定人员,以口感、风味、食用价值这3项指标作为评价依据,每项分值为0-10分,最终评定结果为各项平均加和的分值,感官评价结果详见表1。0-10分为不理想;10-20分为一般;20-30分为满意。
结果参考表1所示。
表1
组别 | 口感 | 风味 | 食用价值 | 综合得分 |
实施例1 | 9.20 | 9.4 | 9.4 | 28.0 |
实施例2 | 8.8 | 9.0 | 8.8 | 26.6 |
实施例3 | 8.5 | 8.5 | 8.4 | 25.4 |
实施例4 | 8.3 | 8.0 | 8.1 | 24.4 |
实施例5 | 8.0 | 7.8 | 8.0 | 23.8 |
实施例6 | 7.0 | 6.5 | 6.8 | 20.3 |
实施例7 | 6.4 | 6.2 | 6.6 | 19.2 |
实施例8 | 6.0 | 6.3 | 6.3 | 18.6 |
实施例9 | 5.8 | 6.0 | 6.0 | 17.8 |
试验例二、人体试验
1)空白组:选用20名男性志愿者参与测试作为空白组,第一天20名志愿者饮用100mL 60°白酒平衡10min后,饮用230mL矿泉水测定血液中酒精含量,依次每隔30min测3次,取其平均值;
2)测试组:选用与空白组同一批20名男性志愿者参与测试作为测试组,第二天20名志愿者饮用100mL 60°白酒平衡10min后,饮用230mL实施例10制备的酵素饮料,测定血液中酒精含量,依次每隔30min测3次,取其平均值。
结果如图1所示,志愿者饮用实施例10制备的酵素饮料能够减少饮酒出现的不适症状,该饮料还可以用于饮酒人群预防醉酒和治疗醉酒者。酒前酒中饮用,可使酒量倍增。酒后饮用可缓解酒后身体不适,也可以阻碍酒精对肝脏的伤害,帮助肝脏解毒,修复受损肝细胞。
试验例三、急性毒性试验
方法:选用雌雄各半,体重约为25g的健康ICR小鼠20只。灌胃剂量为600mL/(kg·mb·md)(相当于成人每天剂量的120倍),浓缩一定比例之后灌胃。24h分2次经口灌胃实施例10制备的酵素饮料,每次灌胃量为0.2mL。连续密切观察两周,记录中毒表现及死亡情况,然后把小鼠处死,观察其主要器官(心、肝、脾、肺、肾)的状况。
表2小鼠急性毒性试验(n=10)
结果:由表2可以看出,以600mL/(kg·mb·md)剂量的酵素饮料剂量,经浓缩给小鼠分别灌胃之后,连续观察14d,并未发现有明显的中毒症状,也并未出现死亡现象,各项日常观测指标均无异常。小鼠脱颈处死之后,解剖观察其心、肝、脾、肺、肾等器官,均未发现存在病变的异常情况,说明实施例10制备的酵素饮料对雌雄小鼠的急性经口LD50>600mL/(kg·mb·md),根据GBl5193.3-2014《食品安全国家标准急性经口毒性试验》中规定的急性毒性分级标准,该产品无毒。
试验例四、解酒试验
方法:将30只健康小鼠随机分成3组,每组10只:空白组用生理盐水灌胃,0.16mL/10gBW;模型组用60°白酒灌胃,0.16mL/10gBW;试验组用本发明实施例1-9的解酒酵素液灌胃,0.16mL/10gBW。小鼠醉酒与否以翻正反射消失作为指标,即将小鼠背向下轻轻放在动物笼里,若仰位姿势保持30s以上,则认为翻正反射消失。观察并记录小鼠醉酒时间和醒酒时间(翻正反射消失至恢复的时间)。结果:各组小鼠的醉酒时间和醒酒时间见表3。
表3小鼠醉酒和醒酒时间
由表3可见,试验组小鼠的醉酒时间比模型组要延长,而醒酒时间比模型组缩短。由此证实本发明的产品有良好的解酒效果。
最后所应当说明的是,以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种解酒酵素液,其特征在于,由以下质量百分比的组分制备而成:
葛根0.3-10%,枳椇子0.1-10%,决明子0.1-10%,玫瑰茄1-20%,干姜0.01-1%,麦芽0.1-10%,枸杞子1-20%,菊花0.1-10%,低聚异麦芽糖1-30%,益生菌菌种0.01-10%,余量为水;
所述益生菌菌种包括植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌中的至少一种。
2.如权利要求1所述的解酒酵素液,其特征在于,所述益生菌菌种为植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌的复配,复配比例为(1-2):(1-2):(1-2),优选地,复配比例为1:2:1。
3.如权利要求1所述的解酒酵素液,其特征在于,由以下质量百分比的组分制备而成:
葛根4-8%,枳椇子3-7%,决明子4-6%,玫瑰茄5-12%,干姜0.3-1%,麦芽1-3%,枸杞子4-6%,菊花1-3%,低聚异麦芽糖12-18%,益生菌菌种0.01-10%,余量为水。
4.一种如权利要求1-3任一项所述的解酒酵素液的制备方法,其特征在于,包括以下步骤:
1)菌种活化:将益生菌菌种为发酵菌种,接种至优化培养基中发酵,获得菌种活化后的发酵液;
2)菌种接种发酵工艺:
a.将葛根、枳椇子、决明子、玫瑰茄、干姜、麦芽、枸杞子和菊花磨成粉状后形成混合物,采用混合物10-20倍重量的水对混合物进行第一次提取分离,获取第一次提取液和残渣;
b.采用混合物6-15倍重量的水对步骤a中的残渣进行第二次提取分离,获得第二次提取液;
c.将第一次提取液和第二次提取液混合,真空浓缩,得到浓缩液;
d.将浓缩液和低聚异麦芽糖混合均匀,获得发酵原液;
e.将步骤1)中的发酵液接种至发酵原液中,搅拌均匀,监控发酵液pH值,灭菌、均质,获得解酒酵素液。
5.如权利要求4所述的解酒酵素液的制备方法,其特征在于,所述优化培养基包括以下浓度的组分:
葡萄糖15-30g/L,酵母蛋白胨15-30g/L,酵母浸出物10-30g/L,乙酸钠1-15g/L,柠檬酸1-10g/L,磷酸二氢钾1-10g/L,七水合硫酸镁0.01-1g/L,纯化水,pH调至6.0-7.0。
6.如权利要求4所述的解酒酵素液的制备方法,其特征在于,所述第一次提取分离的提取温度为80-100℃,提取时间为1-5h;所述第二次提取分离的提取温度为80-100℃,提取时间为0.5-2.5h。
7.如权利要求4所述的解酒酵素液的制备方法,其特征在于,所述步骤e中,发酵进行36h开始,每小时监控发酵液pH值,当接连两次pH值相差小于0.1,且pH<3.25,发酵结束。
8.一种具有解酒护肝功效的酵素饮料,其特征在于,由以下质量百分比的组分制备而成:
解酒酵素液1-20%,玉米低聚肽0.1-10%,藤茶粉0.1-10%,姜黄0.01-4%,银耳多糖0.01-5%,菊花粉0.1-10%,苹果浓缩汁1-20%,果胶0.1-10%,柠檬酸0.1-10%,柠檬酸钠0.1-10%,甜菊糖苷0.01-1%,菊粉1-10%,赤藓糖醇1-15%,余量为水;所述解酒酵素液为如权利要求1-3任一项所述的解酒酵素液。
9.一种如权利要求8所述的酵素饮料的制备方法,其特征在于,包括以下步骤:
S1、按照配比称取上述组分和水;
S2、将银耳多糖、赤藓糖醇、菊粉和果胶混合均匀后加入水中加热搅拌溶解;
S3、待果胶充分溶胀后,再将预溶好的玉米低聚肽、藤茶粉、姜黄、菊花粉等原料加入后混合均匀,获得混合液;
S4、待步骤S3制得的混合液冷却至30-40℃后,加入解酒酵素液、甜菊糖苷、柠檬酸和柠檬酸钠调味制得具有解酒护肝功效的酵素饮料。
10.如权利要求1-3任一项所述的解酒酵素液、如权利要求8所述的具有解酒护肝功效的酵素饮料在制备防治酒精性肝损伤的药物或食品中的应用。
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