CN115669930A - Functional product for dispelling effects of alcohol and protecting liver based on lactobacillus plantarum fermentation - Google Patents
Functional product for dispelling effects of alcohol and protecting liver based on lactobacillus plantarum fermentation Download PDFInfo
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Abstract
The invention discloses a functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation, which comprises the raw materials of water, rhizoma polygonati, medlar, poria cocos, hovenia dulcis thumb, liquorice, cassia seed, radix puerariae, momordica grosvenori, lactobacillus, fructo-oligosaccharide, resistant dextrin, hawthorn, dried orange peel, chrysanthemum, lophatherum gracile, corn oligopeptide, soybean peptide, turmeric and vitamin B group. This functional product of sobering up liver protection based on plant lactobacillus fermentation through adding vitamin B clan in the product, ingest vitamin B clan when drinking this sobering up product, it protects the liver when can improve the effect of sobering up, and the edible material of multiple medicine and food isogenesis that adds in this product, can not produce the side effect to the human body, play the protection to the liver when sobering up, alleviate the symptom after drinking, and can reduce the internal damage that piles up and cause the liver of excessive alcohol indirectly simultaneously.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a functional product for dispelling the effects of alcohol and protecting liver based on lactobacillus plantarum fermentation.
Background
China is a large wine consuming country; moderate drinking can promote blood circulation, remove obstruction in channels and dispel cold, and is beneficial to body health, but excessive drinking can cause a lot of damage to the body; excessive drinking can cause acute discomfort symptoms such as dizziness, head distension, vomit, dry mouth, gastrorrhagia and the like, and long-term drinking can also cause organic changes, so that the damage to the liver and the gastrointestinal tract is particularly obvious, for example, stem cells are subjected to steatosis, inflammatory necrosis and fibrosis, and finally, alcoholic liver diseases including alcoholic hepatitis, alcoholic fatty liver, alcoholic cirrhosis and liver failure are caused, and the most serious patient can cause liver cancer, gastric cancer and the like;
acetaldehyde dehydrogenase is used as a natural anti-alcohol component of a human body and plays a role in converting acetaldehyde into acetic acid, but most of people in China lack acetaldehyde dehydrogenase, and the common symptom is 'drinking and putting on the face', for the people, the threat of drinking to the liver is greater,
1. most of various existing anti-alcohol products on the market realize rapid conversion of alcohol by activating acetaldehyde dehydrogenase in human bodies, but for people lacking acetaldehyde dehydrogenase, the anti-alcohol effect is not shown, and only temporary symptoms caused by excessive drinking can be relieved;
2. the existing anti-alcohol product can only accelerate the metabolism of alcohol in human body to be discharged from the human body, but cannot solve the problem of alcohol loss to the liver of the human body, has no prevention effect on liver injury caused by long-term excessive drinking, and cannot fundamentally solve the problem of injury to the human body caused by excessive drinking.
Aiming at the problems, a functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation is provided.
Disclosure of Invention
The invention aims to provide a functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation, and aims to solve the problems that the existing product for relieving alcoholism in the background art can only relieve uncomfortable symptoms caused by excessive drinking, but has no preventive effect on liver injury caused by long-term excessive drinking.
In order to achieve the purpose, the invention provides the following technical scheme: a functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation comprises lactobacillus plantarum with the preservation number of GDMCC No. NO.62753, and the name of biological materials is as follows: lactplantibacillus plantarum HM6099 with the preservation address as follows: the institute of microbiology, guangdong province academy of sciences, guangzhou, no. 59, no. 5, of the Ministry of Middledo, guangzhou, ministry of China was collected by the Collection at 28/9/2022 and registered in the book;
the functional product raw materials for relieving alcoholism and protecting liver comprise water, rhizoma polygonati, medlar, tuckahoe, hovenia dulcis thunb, liquorice, cassia seed, kudzuvine root, momordica grosvenori, lactobacillus, fructo oligosaccharide, resistant dextrin, hawthorn, dried orange peel, chrysanthemum, lophatherum gracile, corn oligopeptide, soybean peptide, turmeric and vitamin B group;
the weight parts of the raw materials are as follows: 110 to 200 parts of water, 5 to 20 parts of rhizoma polygonati, 1 to 5 parts of medlar, 1 to 5 parts of tuckahoe, 5 to 15 parts of hovenia dulcis, 1 to 8 parts of liquorice, 1 to 5 parts of cassia seed, 3 to 8 parts of kudzu root, 1 to 5 parts of fructus momordicae, 1 to 5 parts of lactobacillus, 8 to 25 parts of fructo-oligosaccharide, 1.5 to 6 parts of resistant dextrin, 5 to 10 parts of hawthorn, 1 to 5 parts of dried orange peel, 1 to 5 parts of chrysanthemum, 1 to 5 parts of lophatherum gracile, 0.1 to 3 parts of corn oligopeptide, 0.1 to 5 parts of soybean peptide, 0.1 to 3 parts of turmeric and 2 to 3.5 parts of vitamin B group.
Preferably, the lactic acid bacteria are lactobacillus plantarum, the vitamin B group is powdery, and the vitamin B group contains a plurality of vitamin bs.
Preferably, the preparation of the functional product for alleviating hangover and protecting liver comprises the following steps:
s1: processing raw materials;
s2: preparing hovenia dulcis thunb decoction:
s3: preparing a mixed decoction;
s4: fermenting the lactic acid bacteria;
s5: preparing seasoning and auxiliary materials;
s6: preparing a functional product for dispelling the effects of alcohol and protecting liver;
s7: sterilizing the functional product for relieving alcoholism and protecting liver.
Preferably, the specific steps of S1 are: cleaning rhizoma Polygonati, fructus Lycii, poria, semen Hoveniae, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in clear water, and air drying in shade.
Preferably, the specific step of S2 is:
a. soaking the air-dried semen hoveniae in 25-40 parts of water for 3-5 hours in S1, and filtering and separating semen hoveniae residues through a 500-mesh filter screen to obtain semen hoveniae soaking solution;
b. adding 20-35 parts of water into the filtered hovenia dulcis thunb residues, decocting for 1.5-3 hours with slow fire, filtering after the decoction is finished, separating solid from liquid to obtain a decoction, mixing the decoction with the soaking solution after the decoction is naturally cooled, and fully stirring for 1-2.5 minutes to obtain the hovenia dulcis thunb decoction.
Preferably, the specific step of S3 is: decocting rhizoma Polygonati, fructus Lycii, poria, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in 45-80 parts of water with slow fire for 2.5-4 hr, naturally cooling and soaking for 4-8 hr, filtering with filter screen for 2-4 times after soaking to obtain mixed decoction.
Preferably, the specific step of S4 is
a. Mixing the mixed decoction prepared in the step S3 with the Hovenia dulcis semen decoction prepared in the step S2, and placing the lactobacillus plantarum in the mixed solution for stirring;
b. adding viable bacteria of more than 1 × 10 into the fermentation mixture obtained in A 7 And (3) placing the plant lactobacillus of CFU/g in a shade place, and performing closed fermentation at the temperature of 37 +/-3 ℃ for 18-48 h to obtain the lactobacillus fermentation mixed solution.
Preferably, the specific step of S5 is:
a. mixing fructo-oligosaccharide, resistant dextrin, soybean peptide, turmeric, corn oligopeptide and the like, and then adding 15-20 parts of clear water for mixing to obtain a seasoning mixed solution;
b. grinding vitamin B group into powder, placing the powder into 5-10 parts of clear water, fully mixing, and accelerating the dissolution of the vitamin B group by shaking to obtain a vitamin dissolving solution.
Preferably, the specific step of S6 is: and (3) mixing the lactic acid bacteria fermentation mixed liquor prepared in the step (S4), the seasoning mixed liquor prepared in the step (S5) and the vitamin dissolving liquor, and fully stirring for 5-25 minutes until the lactic acid bacteria fermentation mixed liquor, the seasoning mixed liquor and the vitamin dissolving liquor are uniformly mixed to obtain the functional product for relieving alcoholism and protecting liver.
Preferably, the specific step S7 is: and (4) filling the functional product for relieving alcoholism and protecting liver prepared in the step (S6), and sterilizing at 121 ℃ for 30min after filling.
Compared with the prior art, the invention has the beneficial effects that: a functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation,
1. the vitamin B group is added into the product, and the vitamin B group is taken while the product for relieving alcoholism is drunk, so that the liver can be protected while the effect for relieving alcoholism is improved, and various medicinal and edible medicinal materials added into the product can not generate side effects on a human body, protect the liver while relieving alcoholism, relieve symptoms after drinking and indirectly reduce the damage to the liver caused by excessive alcohol accumulation in the body;
2. the beverage is prepared by reasonably proportioning a plurality of medicinal and edible raw materials and fermenting through lactobacillus plantarum, wherein the medicinal materials such as hovenia dulcis thunb and the like can accelerate the residue of alcohol in a body and quickly relieve alcoholism, and seasoning auxiliary materials such as fructo-oligosaccharide, resistant dextrin and the like are added after lactobacillus fermentation, so that the taste and flavor of the product are improved, and the beverage can be taken for a long time.
3. The product for alleviating hangover and protecting liver disclosed by the invention can be made into solid beverage and liquid beverage products after drying and tabletting or not, and is also suitable for processing products such as fruit and vegetable fermented food, beverage, tabletted candy, soft sweets, jelly, preserved fruits, fermented pastries, baked food and the like.
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FIG. 1 is a schematic view of a preparation process of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Referring to fig. 1, the present invention provides the following technical solutions:
example 1
A functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation,
the functional product raw materials for relieving alcoholism and protecting liver comprise water, rhizoma polygonati, medlar, tuckahoe, hovenia dulcis thunb, liquorice, cassia seed, kudzuvine root, momordica grosvenori, lactic acid bacteria, fructo-oligosaccharide, resistant dextrin, hawthorn, dried orange peel, chrysanthemum, lophatherum gracile, corn oligopeptide, soybean peptide, turmeric and vitamin B group;
the weight parts of the raw materials are as follows: 140 parts of water, 8 parts of rhizoma polygonati, 3 parts of medlar, 3 parts of poria cocos, 10 parts of hovenia dulcis thumb, 4 parts of liquorice, 2 parts of semen cassiae, 4 parts of radix puerariae, 3 parts of momordica grosvenori, 2 parts of lactobacillus, 15 parts of fructo-oligosaccharide, 3 parts of resistant dextrin, 7 parts of hawthorn, 2 parts of pericarpium citri reticulatae, 2 parts of chrysanthemum, 3 parts of lophatherum gracile, 1.5 parts of corn oligopeptide, 2.5 parts of soybean peptide, 1.5 parts of turmeric and 2 parts of vitamin B group.
The lactobacillus is Lactobacillus plantarum, the vitamin B group is powder, and the vitamin B group contains multiple vitamin B.
The preparation method of the functional product for relieving alcoholism and protecting liver comprises the following steps:
s1: processing raw materials; the method comprises the following specific steps: placing rhizoma Polygonati, fructus Lycii, poria, semen Hoveniae, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in clear water, cleaning, and air drying in shade.
S2: preparing hovenia dulcis thunb decoction: the method comprises the following specific steps:
a. soaking the air-dried semen hoveniae in 25 parts of water for 3-5 hours in S1, and filtering and separating semen hoveniae residues through a 500-mesh filter screen to obtain semen hoveniae soaking solution;
b. adding 35 parts of water into the filtered hovenia dulcis thunb residues, decocting for 1.5-3 hours with slow fire, filtering after the decoction is finished, separating solid from liquid to obtain a decoction, mixing the decoction with the soaking solution after the decoction is naturally cooled, and fully stirring for 1-2.5 minutes to obtain the hovenia dulcis thunb decoction.
S3: preparing a mixed decoction; placing rhizoma Polygonati, fructus Lycii, poria, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in 50 parts of water, decocting with slow fire for 2.5-4 hr, standing for natural cooling and soaking for 4-8 hr, filtering with filter screen for 2-4 times after soaking to obtain mixed decoction.
S4: fermenting the lactic acid bacteria; the method comprises the following specific steps:
a. mixing the mixed decoction prepared in the step S3 with the Hovenia dulcis semen decoction prepared in the step S2, and placing the lactobacillus plantarum in the mixed solution for stirring;
b. adding viable bacteria with number greater than 1 × 10 into the fermentation mixture obtained in A 7 And (3) placing the plant lactobacillus of CFU/g in a shade place, and performing closed fermentation at the temperature of 37 +/-3 ℃ for 18-48 h to obtain the lactobacillus fermentation mixed solution.
S5: preparing seasoning and auxiliary materials; the method comprises the following specific steps:
a. mixing fructo-oligosaccharide, resistant dextrin, soybean peptide, turmeric, corn oligopeptide and the like, and then adding 20 parts of clear water for mixing to obtain a seasoning mixed solution;
b. grinding vitamin B group into powder, placing the powder into 10 parts of clear water for fully mixing, and shaking to accelerate the dissolution of the vitamin B group to obtain a vitamin dissolving solution.
S6: preparing a functional product for dispelling the effects of alcohol and protecting liver; the method comprises the following specific steps: and (3) mixing the lactic acid bacteria fermentation mixed liquor prepared in the step (S4), the seasoning mixed liquor prepared in the step (S5) and the vitamin dissolving liquor, and fully stirring for 5-25 minutes until the lactic acid bacteria fermentation mixed liquor, the seasoning mixed liquor and the vitamin dissolving liquor are uniformly mixed to obtain the functional product for relieving alcoholism and protecting liver.
S7: sterilizing the functional product for dispelling the effects of alcohol and protecting the liver; the method comprises the following specific steps: and (4) filling the functional product for relieving alcoholism and protecting liver prepared in the step (S6), and sterilizing at 121 ℃ for 30min after filling.
Example 2
A functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation,
the functional product raw materials for relieving alcoholism and protecting liver comprise water, rhizoma polygonati, medlar, tuckahoe, hovenia dulcis thunb, liquorice, cassia seed, kudzuvine root, momordica grosvenori, lactic acid bacteria, fructo-oligosaccharide, resistant dextrin, hawthorn, dried orange peel, chrysanthemum, lophatherum gracile, corn oligopeptide, soybean peptide, turmeric and vitamin B group;
the weight parts of the raw materials are as follows: 180 parts of water, 16 parts of rhizoma polygonati, 5 parts of medlar, 4 parts of tuckahoe, 12 parts of hovenia dulcis thumb, 6 parts of liquorice, 4 parts of cassia seed, 6 parts of kudzu root, 4 parts of fructus momordicae, 4 parts of lactobacillus, 20 parts of fructo-oligosaccharide, 5 parts of resistant dextrin, 3 parts of hawthorn, 4 parts of dried orange peel, 2 parts of chrysanthemum, 2 parts of lophatherum gracile, 3 parts of corn oligopeptide, 1 part of soybean peptide, 0.5 part of turmeric and 2.5 parts of vitamin B group.
The lactobacillus is Lactobacillus plantarum, the vitamin B group is powder, and the vitamin B group contains multiple vitamin B.
The preparation method of the functional product for relieving alcoholism and protecting liver comprises the following steps:
s1: processing raw materials; the method comprises the following specific steps: cleaning rhizoma Polygonati, fructus Lycii, poria, semen Hoveniae, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in clear water, and air drying in shade.
S2: preparing hovenia dulcis thunb decoction: the method comprises the following specific steps:
a. soaking the air-dried semen hoveniae in 40 parts of water for 3-5 hours in S1, and filtering and separating semen hoveniae residues through a 500-mesh filter screen to obtain semen hoveniae soaking solution;
b. adding 30 parts of water into the filtered hovenia dulcis thunb residues, decocting for 1.5-3 hours with slow fire, filtering after the decoction is finished, separating solid from liquid to obtain a decoction, mixing the decoction with the soaking solution after the decoction is naturally cooled, and fully stirring for 1-2.5 minutes to obtain the hovenia dulcis thunb decoction.
S3: preparing a mixed decoction; placing rhizoma Polygonati, fructus Lycii, poria, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in 80 parts of water, decocting with slow fire for 2.5-4 hr, standing for natural cooling and soaking for 4-8 hr, filtering with filter screen for 2-4 times after soaking to obtain mixed decoction.
S4: fermenting lactic acid bacteria; the method comprises the following specific steps:
a. mixing the mixed decoction prepared in the step S3 with the Hovenia dulcis semen decoction prepared in the step S2, and placing the lactobacillus plantarum in the mixed solution for stirring;
b. adding viable bacteria with number greater than 1 × 10 into the fermentation mixture obtained in A 7 And (3) placing the plant lactobacillus of CFU/g in a shade place, and performing closed fermentation at the temperature of 37 +/-3 ℃ for 18-48 h to obtain the lactobacillus fermentation mixed solution.
S5: preparing seasoning and auxiliary materials; the method comprises the following specific steps:
a. mixing fructo-oligosaccharide, resistant dextrin, soybean peptide, turmeric, corn oligopeptide and the like, and then adding 20 parts of clear water for mixing to obtain a seasoning mixed solution;
b. grinding vitamin B group into powder, placing the powder into 10 parts of clear water for fully mixing, and shaking to accelerate the dissolution of the vitamin B group to obtain a vitamin dissolving solution.
S6: preparing a functional product for dispelling the effects of alcohol and protecting liver; the method comprises the following specific steps: and (3) mixing the lactic acid bacteria fermentation mixed liquor prepared in the step (S4), the seasoning mixed liquor prepared in the step (S5) and the vitamin dissolving liquor, and fully stirring for 5-25 minutes until the lactic acid bacteria fermentation mixed liquor, the seasoning mixed liquor and the vitamin dissolving liquor are uniformly mixed to obtain the functional product for relieving alcoholism and protecting liver.
S7: sterilizing the functional product for dispelling the effects of alcohol and protecting the liver; the method comprises the following specific steps: and (4) filling the functional product for relieving alcoholism and protecting liver prepared in the step (S6), and sterilizing at 121 ℃ for 30min after filling.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation is characterized in that: comprises plant lactobacillus with the preservation number of GDMCC No. 62753;
the functional product raw materials for relieving alcoholism and protecting liver comprise water, rhizoma polygonati, medlar, tuckahoe, hovenia dulcis thunb, liquorice, cassia seed, kudzuvine root, momordica grosvenori, lactobacillus, fructo oligosaccharide, resistant dextrin, hawthorn, dried orange peel, chrysanthemum, lophatherum gracile, corn oligopeptide, soybean peptide, turmeric and vitamin B group;
the weight parts of the raw materials are as follows: 110 to 200 parts of water, 5 to 20 parts of rhizoma polygonati, 1 to 5 parts of medlar, 1 to 5 parts of tuckahoe, 5 to 15 parts of hovenia dulcis thunb, 1 to 8 parts of liquorice, 1 to 5 parts of cassia seed, 3 to 8 parts of kudzu root, 1 to 5 parts of fructus momordicae, 1 to 5 parts of lactobacillus, 8 to 25 parts of fructo-oligosaccharide, 1.5 to 6 parts of resistant dextrin, 5 to 10 parts of hawthorn, 1 to 5 parts of dried orange peel, 1 to 5 parts of chrysanthemum, 1 to 5 parts of lophatherum gracile, 0.1 to 3 parts of corn oligopeptide, 0.1 to 5 parts of soybean peptide, 0.1 to 3 parts of turmeric and 2 to 3.5 parts of vitamin B group.
2. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 1, characterized in that: the lactobacillus is Lactobacillus plantarum, the vitamin B group is powdery, and the vitamin B group contains various vitamin B.
3. The functional product for alleviating hangover and protecting liver based on lactobacillus plantarum fermentation according to claim 1 or 2, characterized in that: the preparation method of the functional product for relieving alcoholism and protecting liver comprises the following steps:
s1: processing raw materials;
s2: preparing hovenia dulcis thunb decoction:
s3: preparing a mixed decoction;
s4: fermenting lactic acid bacteria;
s5: preparing seasoning and auxiliary materials;
s6: preparing a functional product for dispelling the effects of alcohol and protecting liver;
s7: sterilizing the functional product for relieving alcoholism and protecting liver.
4. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the specific steps of S1 are as follows: cleaning rhizoma Polygonati, fructus Lycii, poria, semen Hoveniae, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in clear water, and air drying in shade.
5. The preparation method of functional product based on lactobacillus plantarum for relieving alcoholism and protecting liver according to claim 3, characterized by comprising the following steps: the S2 comprises the following specific steps:
a. soaking the air-dried hovenia dulcis thunb in 25-40 parts of water for 3-5 hours in the S1, and filtering and separating hovenia dulcis thunb residues through a 500-mesh filter screen to obtain a hovenia dulcis thunb soaking solution;
b. adding 20-35 parts of water into the filtered hovenia dulcis thunb residues, decocting for 1.5-3 hours with slow fire, filtering after the decoction is finished, separating solid from liquid to obtain a decoction, mixing the decoction with the soaking solution after the decoction is naturally cooled, and fully stirring for 1-2.5 minutes to obtain the hovenia dulcis thunb decoction.
6. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the specific steps of S3 are as follows: decocting rhizoma Polygonati, fructus Lycii, poria, glycyrrhrizae radix, semen Cassiae, radix Puerariae, fructus Siraitiae Grosvenorii, fructus crataegi, pericarpium Citri Tangerinae, flos Chrysanthemi, and folium Bambusae in 45-80 parts of water with slow fire for 2.5-4 hr, naturally cooling and soaking for 4-8 hr, filtering with filter screen for 2-4 times after soaking to obtain mixed decoction.
7. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the specific step of S4 is
a. Mixing the mixed decoction prepared in the step S3 with the Hovenia dulcis semen decoction prepared in the step S2, and placing the lactobacillus plantarum in the mixed solution for stirring;
b. adding viable bacteria of more than 1 × 10 into the fermentation mixture obtained in A 7 And (3) placing the plant lactobacillus of CFU/g in a shade place, and performing closed fermentation at the temperature of 37 +/-3 ℃ for 18-48 h to obtain the lactobacillus fermentation mixed solution.
8. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the specific steps of S5 are as follows:
a. mixing fructo-oligosaccharide, resistant dextrin, soybean peptide, turmeric, corn oligopeptide and the like, and then adding 15-20 parts of clear water for mixing to obtain a seasoning mixed solution;
b. grinding vitamin B group into powder, placing the powder into 5-10 parts of clear water, fully mixing, and accelerating the dissolution of the vitamin B group by shaking to obtain a vitamin dissolving solution.
9. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the specific step of S6 is as follows: and (3) mixing the lactic acid bacteria fermentation mixed liquor prepared in the step (S4), the seasoning mixed liquor prepared in the step (S5) and the vitamin dissolving liquor, and fully stirring for 5-25 minutes until the lactic acid bacteria fermentation mixed liquor, the seasoning mixed liquor and the vitamin dissolving liquor are uniformly mixed to obtain the functional product for relieving alcoholism and protecting liver.
10. The functional product for relieving alcoholism and protecting liver based on lactobacillus plantarum fermentation according to claim 3, characterized in that: the S7 comprises the following specific steps: and (4) filling the functional product for relieving alcoholism and protecting liver prepared in the step (S6), and sterilizing at 121 ℃ for 30min after filling.
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| CN116439336A (en) * | 2023-03-28 | 2023-07-18 | 张铁柱 | Sea buckthorn plant beverage formula and preparation method thereof |
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| CN114794342A (en) * | 2021-01-19 | 2022-07-29 | 宁夏道初堂健康科技有限公司 | Hangover-alleviating and liver-protecting functional solid beverage and preparation method thereof |
| CN114404545A (en) * | 2022-03-09 | 2022-04-29 | 四川兰冰生物药业有限公司 | Composition for dispelling effects of alcohol and protecting liver and preparation method thereof |
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| CN116439336A (en) * | 2023-03-28 | 2023-07-18 | 张铁柱 | Sea buckthorn plant beverage formula and preparation method thereof |
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