WO2023173947A1 - 一种保肝解酒复合饮料及其制备方法 - Google Patents

一种保肝解酒复合饮料及其制备方法 Download PDF

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WO2023173947A1
WO2023173947A1 PCT/CN2023/074210 CN2023074210W WO2023173947A1 WO 2023173947 A1 WO2023173947 A1 WO 2023173947A1 CN 2023074210 W CN2023074210 W CN 2023074210W WO 2023173947 A1 WO2023173947 A1 WO 2023173947A1
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extract
powder
liver
water
hangover
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PCT/CN2023/074210
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English (en)
French (fr)
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孙苏军
邓鹏�
刘晓斐
占晓广
姜斌
姬涛
彭立增
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山东省农业科学院
济南爱思医药科技有限公司
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Publication of WO2023173947A1 publication Critical patent/WO2023173947A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—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
    • A23L2/52—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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Definitions

  • the invention relates to the technical field of health-care drinks, and in particular to a liver-protecting and hangover-relieving compound drink and a preparation method thereof.
  • Alcohol dehydrogenase isoenzyme 7 ADH7
  • 90% ethanol enters the liver through the portal system and is metabolized by alcohol dehydrogenase (ADH).
  • ADH7 alcohol dehydrogenase isoenzyme 7
  • ADH alcohol dehydrogenase
  • the two hydrogen atoms in the ethanol molecule are removed and decomposed into acetaldehyde.
  • the two hydrogen atoms in the acetaldehyde are removed by acetaldehyde dehydrogenase (ALDH) and become acetic acid.
  • the acetate is synthesized by acetyl-CoA synthase.
  • Acetyl-CoA enters the tricarboxylic acid cycle and is eventually metabolized into water, energy and CO2.
  • Other auxiliary oxidative metabolism pathways include: smooth endoplasmic reticulum microsomes, catalase (CAT), and reactive oxygen ethanol oxidative metabolism pathways.
  • the idea of developing anti-hangover foods should first be to enhance the activity of ADH7 to enhance the primary metabolism of ethanol in the stomach, which can reduce the amount of ethanol entering the small intestine, thereby reducing the concentration of ethanol in the blood and achieving relief.
  • the primary metabolite of ethanol is acetaldehyde.
  • Acetaldehyde can cause free radicals to peroxidize lipids, DNA, and proteins, and even cause cancer.
  • ADLH activity should be enhanced to accelerate the decomposition of acetaldehyde to avoid the accumulation of acetaldehyde in the body.
  • the liver is the most important organ for alcohol metabolism.
  • liver tissue should be enhanced and the permeability of stem cells should be improved, thereby reducing the AST, ALT, and TC in the blood caused by alcohol. , increase the content of TG, avoid the accumulation of MDA in the liver, reduce the toxic side effects of alcohol, improve the histological lesions of alcohol-induced liver damage, and thus play the role of relieving hangover and protecting the liver.
  • the anti-hangover foods currently sold on the market are mainly of the purely stimulant type. After taking them, the body will have a steroid hormone effect to relieve the inhibitory effect of the central nervous system and achieve the effect of anti-hangover.
  • the invention combines kudzu root extract, rattan tea extract, water-soluble curcumin and corn peptides with hangover function, purslane extract and milk thistle extract with liver-protective function, and soy lecithin with gastric mucosal protection function.
  • a combination of hawthorn juice, which can strengthen the stomach and digestion, and fresh breath, and nutritious fruit powder with rich fruity aroma and liver-protecting and hepatoprotective effects have been developed to develop a pure plant that protects the liver and relieves hangovers, strengthens the stomach and digestion, and has a unique flavor and A breath-freshening compound drink.
  • the present invention provides a liver-protecting and hangover-relieving compound beverage and a preparation method thereof, which have the functions of relieving hangover, protecting the liver, strengthening the stomach and digestion, refreshing breath, and having a unique flavor.
  • the active components are compounded, and the water-retaining mechanism of sodium hyaluronate is used to stably disperse each component, avoiding the stratification of the compound beverage and ensuring product quality.
  • a liver-protecting and hangover-relieving compound drink The contents of each raw material in each 100 mL of the compound drink are: 300 mg crystallized fructose, 200-500 mg soy lecithin, 100-250 mg rattan tea extract, and 100-400 mg kudzu root extract.
  • Material 50 ⁇ 200mg purslane extract, 50 ⁇ 200mg milk thistle extract, 50 ⁇ 200mg water-soluble curcumin, 150 ⁇ 700mg flavor additives, 100 ⁇ 400mg corn peptide, 5mg sodium hyaluronate, 100mg citric acid, 100 mg sodium citrate, 100 mg xanthan gum, 20 mg sodium carboxymethyl cellulose, 10 mg vitamin C, 3 mg ethyl maltol, 3 mg sucralose, 12 mL hawthorn juice, and the balance is distilled water.
  • the preparation method of the flavor additive is:
  • the compound nutrient solution is prepared by mixing hawthorn juice and honey with a mass of 6 to 10% thereof.
  • the preparation method of the hawthorn juice is:
  • the composite enzyme is composed of a mixture of cellulase and pectinase. Calculated based on the hawthorn fruit weight, the enzyme addition amounts are: cellulase 50-200U/g and pectinase 30-150U/g.
  • the pretreatment process of the nutritious fruit powder is: spraying a konjac gum aqueous solution with a concentration of 2 to 6% evenly on the surface of the nutritious fruit powder, and then drying it.
  • the dosage of the nutritional fruit powder is 15-25% of the mass of the dispersed components, and the nutritional fruit powder is compounded from fresh fruit grains and mixed fruit powder in a weight ratio of 1:0.2-0.35.
  • any one of strawberry fruit particles and papaya fruit particles or a mixture of both are selected as the fresh fruit particles.
  • the mixed fruit powder is compounded from kiwi fruit powder, black plum powder and jujube powder in a mass ratio of 1:0.2-0.4:0.3-0.6.
  • a preparation method of a liver-protecting and hangover-relieving compound drink including the following steps:
  • Step 1 Weigh the cleaned and dried rattan tea, kudzu root, milk thistle or purslane respectively, and crush them through a grinder to obtain rattan tea, kudzu root, milk thistle or purslane powder. Save, reserve;
  • Step 2 The preparation process of kudzu root extract and rattan tea extract is the same, specifically:
  • the auxiliary ultrasonic equipment is turned on at intervals during the extraction process, and the ultrasonic power is set to 100 ⁇ 300W. Sound for 10 to 30 minutes with an interval of 20 to 40 minutes to increase the extract yield;
  • Step 3 The preparation process of milk thistle extract and purslane extract is the same, specifically:
  • Step 4 Weigh the required water-soluble curcumin and put it into the ultrasonic batching tank. Stir and dissolve it with 100 times the amount of water. At the same time, turn on the auxiliary ultrasonic equipment. Under the condition of ultrasonic power of 100 ⁇ 300W, ultrasonic treatment for 2 ⁇ 10 minutes , to accelerate the dissolution of water-soluble curcumin, during which the mixed components in the batching tank are continuously stirred at a stirring rate of 20rad/min;
  • Step 5 Weigh the required soybean lecithin, add 10 times the amount of 50-80°C warm water, stir to emulsify and then add it to the ultrasonic batching tank;
  • Step 6 Weigh the required corn peptides, vine tea extract, kudzu extract, purslane extract and milk thistle extract, mix them with water 3 times their total weight, stir and dissolve, then add into the ingredient tank;
  • Step 7 Weigh the required citric acid, sodium citrate, sodium carboxymethyl cellulose, vitamin C, ethyl maltol, and sucralose, and mix them with water 10 times their total weight. Stir to dissolve and then put into the mixing bowl;
  • Step 8 Weigh the required xanthan gum, sodium hyaluronate and flavor additives respectively, add water 1000 times its mass to pre-dissolve them, then put them into the mixing tank and fill up the required amount. For the remaining water, continue stirring for 10 to 30 minutes;
  • Step 9 Pour the evenly stirred compound juice liquid in the batching tank into a high-pressure sterilization tank. Stir and heat it to 121°C, then autoclave it for 20 to 30 minutes. Finally, perform aseptic filling after natural cooling. The result is It is a finished product of a liver-protecting and hangover-relieving compound drink.
  • the present invention uses fresh fruit grains and mixed fruit powder as the raw materials for preparing nutritious fruit powder, and sprays the konjac gum aqueous solution evenly on the surfaces of the fresh fruit grains and mixed fruit powder, so that the surfaces of the fresh fruit grains and mixed fruit powder are covered with a layer of konjac gum. Covered by edible plastic film.
  • the present invention uses a mixture of hawthorn juice and honey as the raw material for preparing the compound nutrient solution.
  • the hot gel After the hot gel is put into the compound nutrient solution, it is mixed evenly by mechanical stirring, and then the nutritious fruit powder after the initial coating is put in In the mixed mixture composed of compound nutrient solution and thermal gel, after heat treatment, the hawthorn juice and honey in the thermal gel and compound nutrient solution are effectively coated on the surface of the nutritional fruit powder, and finally the finished flavor additive is prepared . Since the outermost layer of the prepared flavor additive contains hawthorn and honey, it not only has a certain appetizing effect and promotes the appetite of the eater, but also has a certain liver-protecting effect.
  • the main ingredients in the "core” of the flavor additive are fresh fruit grains and mixed fruit powder, which not only make the drink rich in fruity aroma, but also the synergy and mutual cooperation between the fresh fruit grains and the mixed fruit powder can further improve the flavor prepared by the present invention.
  • the compound drink has the effect of protecting and protecting the liver; at the same time, it can also effectively alleviate the damage caused by alcohol to the human liver.
  • the present invention combines kudzu root extract, rattan tea extract, water-soluble curcumin and corn peptides with anti-hangover function, purslane extract and milk thistle extract with liver-protective function, and soybean with the function of protecting gastric mucosa.
  • Lecithin, hawthorn juice that can strengthen the stomach, digestion, and fresh breath, and nutritious fruit powder with rich fruity aroma and liver-protecting and liver-protecting effects are used as raw materials for preparing compound beverages.
  • the prepared compound beverages not only have better liver-protecting and liver-protecting effects Liver function, and also has certain functions of strengthening the stomach and nourishing the stomach. effect.
  • the added flavor additives are composed of nutritious fruit powder, hawthorn juice and honey, they are used as raw materials for preparing compound beverages, which can not only improve the nutritional value of the compound beverage, but also effectively improve its flavor or taste, improving its use in beverages. market acceptance.
  • Figure 1 is an analysis chart of changes in alcohol concentration in breath after drinking alcohol
  • Figure 2 shows the age distribution chart of effective feedback from the questionnaire
  • Figure 3 is a diagram showing the improvement effect of gastric irritation (or vomiting) after taking the beverage of Example 1;
  • Figure 4 is a diagram showing the improvement effect of dry mouth after drinking or the frequency of drinking after taking the beverage of Example 1;
  • Figure 5 is a diagram showing the improvement effect of sobering up time after taking the beverage of Example 1;
  • Figure 6 is a diagram showing the improvement effect of alcohol odor in the mouth after taking the beverage of Example 1 during drinking and after sobering up.
  • a liver-protecting and hangover-relieving compound drink The contents of each raw material in each 100 mL of the compound drink are: 300 mg crystallized fructose, 200 mg soy lecithin, 100 mg rattan tea extract, 100 mg kudzu root extract, and 50 mg purslane.
  • Extract 50mg milk thistle extract, 50mg water-soluble curcumin, 150mg flavor additive, 100mg corn peptide, 5mg sodium hyaluronate, 100mg citric acid, 100mg sodium citrate, 100mg xanthan gum, 20mg carboxymethylcellulose Sodium, 10 mg vitamin C, 3 mg ethyl maltol, 3 mg sucralose, 12 mL hawthorn juice, and the remainder is distilled water.
  • the preparation method of the flavor additive is as follows: put the hot gel into an appropriate amount of compound nutrient solution at a dosage ratio of 0.05g/mL, mix and stir evenly, transfer the obtained dispersed component into the mold, and add it into the obtained dispersed component. Take an appropriate amount of pretreated nutritious fruit powder, then raise the temperature of the mixture in the mold to 85 ⁇ 95°C, and keep it at this temperature for 2 minutes; after the heat preservation process, cool it naturally until it condenses, and finally process it according to production needs. Cut into appropriate particle sizes, and the resulting flavor additive is the finished product.
  • the compound nutrient solution is prepared by mixing hawthorn juice and 6% honey.
  • the preparation method of hawthorn juice is as follows: select red, mature, rot-free hawthorn fruits, wash them with clean water, then add distilled water twice the mass of the hawthorn fruits, heat and boil for 4 minutes, and then pulp while it is hot; after pulping, , add an appropriate amount of complex enzyme to the obtained hawthorn fruit pulp, and insulate and stir for enzymatic hydrolysis at 46°C for 9 hours; after the enzymatic hydrolysis is completed, centrifuge the obtained enzymatic solution to filter out the solid residue, and filter the obtained The clear liquid is hawthorn juice.
  • the compound enzyme is composed of a mixture of cellulase and pectinase.
  • the enzyme addition amounts calculated based on the weight of the hawthorn fruit are: fiber Vitaminase 50U/g and pectinase 30U/g.
  • the pretreatment process of the nutritious fruit powder is as follows: spraying a 2% konjac glue aqueous solution evenly on the surface of the nutritious fruit powder, and then drying it.
  • the dosage of nutritional fruit powder is 15% of the mass of the dispersed components, and the nutritional fruit powder is compounded from strawberry fruit particles and mixed fruit powder in a weight ratio of 1:0.2.
  • the mixed fruit powder is compounded from kiwi fruit powder, black plum powder and jujube powder in a mass ratio of 1:0.2:0.3.
  • a preparation method of a liver-protecting and hangover-relieving compound drink including the following steps:
  • Step 1 Weigh the cleaned and dried rattan tea, kudzu root, milk thistle or purslane respectively, and crush them through a grinder to obtain rattan tea, kudzu root, milk thistle or purslane powder. Save, reserve;
  • Step 2 The preparation process of kudzu root extract and rattan tea extract is the same, specifically:
  • the auxiliary ultrasonic equipment is turned on at intervals during the extraction process, the ultrasonic power is set to 100W, and each ultrasound is 10 minutes with an interval of 20 minutes to increase the extract yield;
  • Step 3 The preparation process of milk thistle extract and purslane extract is the same, specifically:
  • Step 4 Weigh the required water-soluble curcumin and put it into the ultrasonic batching tank. Stir and dissolve it with 100 times the amount of water. At the same time, turn on the auxiliary ultrasonic equipment. Under the condition of ultrasonic power of 100W, ultrasonic treatment for 2 minutes, so that the water-soluble curcumin can be dissolved. Curcumin accelerates dissolution. During this process, the mixed components in the batching tank are continuously stirred at a stirring rate of 20rad/min;
  • Step 5 Weigh the required soy lecithin, add 10 times the amount of 50°C warm water, stir to emulsify and then add it to the ultrasonic batching tank;
  • Step 6 Weigh the required corn peptides, vine tea extract, kudzu extract, purslane extract and milk thistle extract, mix them with water 3 times their total weight, stir and dissolve, then add into the ingredient tank;
  • Step 7 Weigh the required citric acid, sodium citrate, sodium carboxymethyl cellulose, vitamin C, ethyl maltol, and sucralose, and mix them with water 10 times their total weight. Stir to dissolve and then put into the mixing bowl;
  • Step 8 Weigh the required xanthan gum, sodium hyaluronate and flavor additives respectively, add water 1000 times its mass to pre-dissolve them, then put them into the mixing tank and fill up the required amount. For the remaining water, continue stirring for 10 minutes;
  • Step 9 Pour the evenly stirred compound juice liquid in the batching tank into a high-pressure sterilization tank. Stir and heat it to 121°C, then autoclave it for 20 minutes. Finally, naturally cool it and then carry out aseptic filling. The result is preserved. Finished liver hangover compound drink.
  • the total feedback about the significant improvement in the smell of alcohol in the mouth after sobering up and the absence of the smell of alcohol in the mouth after sobering up accounted for 68.18%, and the feedback that there was no obvious effect accounted for 8.18%.
  • the respondents only responded to the questionnaire after sobering up the next day.
  • the effective improvement rate of 68.18% is basically consistent with the 75.46% relief rate for dry mouth after drinking and the frequency of drinking water in the middle of the night or after waking up as shown in Figure 4, indicating that taking Example 1 can significantly improve the alcohol smell in the mouth during drinking and after sobering up.
  • the preparation method of a liver-protecting and hangover-relieving compound beverage provided in this embodiment is basically the same as that of Example 1.
  • the main difference between the two is that the raw material ratio is different.
  • the specific differences are as follows:
  • Liver-protecting and hangover-relieving compound drink by weight, the contents of each raw material in each 100mL compound drink are: 300mg crystallized fructose, 300mg soy lecithin, 150mg rattan tea extract, 200mg kudzu root extract, 100mg purslane extract , 100mg milk thistle extract, 100mg water-soluble curcumin, 500mg flavor additive, 200mg corn peptide, 5mg sodium hyaluronate, 100mg citric acid, 100mg sodium citrate, 100mg xanthan gum, 20mg sodium carboxymethyl cellulose, 10mg vitamin C, 3mg ethyl maltol, 3mg sucralose, 12mL hawthorn juice, and the balance is distilled water.
  • the preparation method of the flavor additive is: put the hot gel into an appropriate amount of compound nutrient solution at a dosage ratio of 0.07g/mL, mix and stir evenly, transfer the obtained dispersed component into the mold, and add it into the obtained dispersed component. Take an appropriate amount of pretreated nutritious fruit powder, then raise the temperature of the mixture in the mold to 90°C, and keep it at this temperature for 3 minutes; after the insulation process, cool it naturally until it condenses, and finally cut it according to production needs. into a suitable particle size, and the obtained product is the finished flavor additive.
  • the compound nutrient solution is prepared by mixing hawthorn juice and 8% honey.
  • the preparation method of hawthorn juice is as follows: select red, mature, rot-free hawthorn fruits, wash them with clean water, then add distilled water three times its mass to the hawthorn fruits, heat and boil for 6 minutes, and then pulp while it is hot; after pulping, , add an appropriate amount of complex enzyme to the obtained hawthorn fruit pulp, and insulate and stir for enzymatic hydrolysis at 48°C for 10 hours; after the enzymatic hydrolysis is completed, centrifuge the obtained enzymatic solution to filter out the solid residue, and filter the obtained The clear liquid is hawthorn juice.
  • the compound enzyme is composed of a mixture of cellulase and pectinase.
  • the enzyme addition amounts calculated based on the weight of the hawthorn fruit are: fiber Vitaminase 120U/g and pectinase 100U/g.
  • the pretreatment process of the nutritious fruit powder is as follows: spraying a 4% konjac glue aqueous solution evenly on the surface of the nutritious fruit powder, and then drying it.
  • the dosage of nutritional fruit powder is 20% of the mass of the dispersed components, and the nutritional fruit powder is compounded from papaya fruit particles and mixed fruit powder in a weight ratio of 1:0.28.
  • the mixed fruit powder is compounded from kiwi fruit powder, black plum powder and jujube powder in a mass ratio of 1:0.3:0.5.
  • the preparation method of a liver-protecting and hangover-relieving compound beverage provided in this embodiment is basically the same as that of Example 1.
  • the main difference between the two is that the raw material ratio is different.
  • the specific differences are as follows:
  • Liver-protecting and hangover-relieving compound drink by weight, the contents of each raw material in each 100mL compound drink are: 300mg crystallized fructose, 500mg soy lecithin, 250mg rattan tea extract, 400mg kudzu root extract, 200mg purslane extract , 200mg milk thistle extract, 200mg water-soluble curcumin, 700mg flavor additive, 400mg corn peptide, 5mg sodium hyaluronate, 100mg citric acid, 100mg sodium citrate, 100mg xanthan gum, 20mg sodium carboxymethylcellulose, 10mg vitamin C, 3mg ethyl maltol, 3mg sucralose, 12mL hawthorn juice, and the balance is distilled water.
  • the preparation method of the flavor additive is as follows: put the hot gel into an appropriate amount of compound nutrient solution at a dosage ratio of 0.1g/mL, mix and stir evenly, transfer the obtained dispersed component into the mold, and add it into the obtained dispersed component. Take an appropriate amount of pretreated nutritious fruit powder, then raise the temperature of the mixture in the mold to 95°C, and keep it at this temperature for 5 minutes; after the insulation process, cool it naturally until it condenses, and finally cut it according to production needs. into a suitable particle size, and the obtained product is the finished flavor additive.
  • the compound nutrient solution is prepared by mixing hawthorn juice and 10% of honey.
  • the preparation method of hawthorn juice is as follows: select red, mature, rot-free hawthorn fruits, wash them with clean water, then add distilled water three times its mass to the hawthorn fruits, heat and boil for 8 minutes, and then pulp while it is hot; after pulping, , add an appropriate amount of complex enzyme to the obtained hawthorn fruit pulp, and insulate and stir for enzymatic hydrolysis at 50°C for 12 hours; after the enzymatic hydrolysis is completed, perform centrifugal filtration of the obtained enzymatic hydrolyzate, and filter out the solid residue.
  • the clear liquid is hawthorn juice.
  • the complex enzyme is composed of a mixture of cellulase and pectinase.
  • the enzyme addition amounts calculated based on the weight of the hawthorn fruit are: cellulase 200U/g and pectinase 150U/g.
  • the pretreatment process of the nutritious fruit powder is as follows: spraying a 6% konjac glue aqueous solution evenly on the surface of the nutritious fruit powder, and then drying it.
  • the dosage of nutritional fruit powder is 25% of the mass of the dispersed components, and the nutritional fruit powder is compounded from strawberry fruit particles and mixed fruit powder in a weight ratio of 1:0.35.
  • the mixed fruit powder is compounded from kiwi fruit powder, black plum powder and jujube powder in a mass ratio of 1:0.4:0.6.
  • Example 3 was selected to analyze the alcohol concentration content in the breath of volunteers recovering from hangovers.
  • the experimental group immediately drank 200 mL of the beverage of Example 3, and the control group drank 200 mL of purified water at the same time.
  • the alcohol concentration in the breath was measured every 5 minutes. Until the alcohol content in your breath reaches zero and record it in detail.
  • the alcohol concentration in the breath of both the experimental group and the control group dropped to the first trough at the 20th minute.
  • This process mainly reflects the changes in the alcohol concentration in the mouth.
  • the alcohol content of the experimental group and the control group dropped to the first trough at the 10th minute.
  • the downward trend was consistent at ⁇ 15 min.
  • the alcohol content in the breath of the experimental group continued to decrease from 15 to 20 min, while the control group remained unchanged.
  • ethanol reaches the stomach and duodenum through the mouth and enters the blood through the portal system, and then exhales the alcohol in the lungs through insufflation.
  • the alcohol concentration displayed by the breath detector increases to varying degrees.
  • the changes in the alcohol concentration in the breath detected in the subsequent stage indirectly reflect the changes in the alcohol concentration in the blood.
  • the detected value of the alcohol concentration in the breath is 0, and when the control group reaches 120 minutes, the detected alcohol concentration in the breath is 0, indicating that drinking Example 3 can shorten the retention time of alcohol in the breath after drinking. 50%, with obvious hangover effect.
  • the compound beverage prepared by the present invention not only has good liver protection and hepatoprotective effects, and can effectively alleviate the damage caused by alcohol to the human liver; it also has certain It has the effect of strengthening the stomach and nourishing the stomach.
  • the compound drink prepared by the present invention not only has high nutritional value, but also has a unique flavor, which effectively improves its acceptance in the beverage market. This shows that the hangover drink prepared by the present invention has a broader market prospect and is more suitable for promotion.

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Abstract

一种保肝解酒复合饮料及其制备方法，所述复合饮料按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、200～500mg大豆卵磷脂、100～250mg藤茶提取物、100～400mg葛根提取物、50～200mg马齿苋提取物、50～200mg水飞蓟提取物、50～200mg水溶性姜黄素、150～700mg风味添加剂、100～400mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、山楂汁12mL、余量为蒸馏水。

Description

一种保肝解酒复合饮料及其制备方法 技术领域
本发明涉及保健饮品技术领域，具体涉及一种保肝解酒复合饮料及其制备方法。
背景技术
酒精类饮品种类多样，且世界各地具有不同的酒文化，但长期饮酒或过度饮酒会引起恶心、呕吐，损害胃肠道、肝脏等脏器功能；而且酒后记忆力减退、注意力不集中等不受控行为会间接引起交通事故、犯罪等系列社会问题，严重者会引起精神障碍性、酒精性脂肪肝、酒精性肝炎、肝硬化等疾病。
酒精摄入后，约20％在胃里被吸收，80％在上小肠里被吸收，在30～90min内血液酒精浓度即可达到峰值。5％的乙醇在胃黏膜中被乙醇脱氢酶同工酶7(AlcoholDehydrogenase7，ADH7)完成胃一级代谢；90％的乙醇经门脉系统进入肝脏，通过乙醇脱氢酶(AlcoholDehydrogenase，ADH)将乙醇分子中的两个氢原子脱掉分解为乙醛，又经乙醛脱氢酶(Acetaldehydedehydrogenase，ALDH)将乙醛中的两个氢原子脱掉变成乙酸，乙酸经乙酰辅酶A合成酶合成乙酰辅酶A进入三羧酸循环，最终代谢为水、能量和CO2。其他辅助的氧化代谢途径有：光滑内质网微粒体、过氧化氢酶(Catalase，CAT)、活性氧乙醇氧化代谢途径。
根据乙醇在体内代谢的机理，解酒食品的开发思路首先要从增强ADH7的活性以加强乙醇在胃部的一级代谢，可降低进入小肠的乙醇量，进而降低血液中乙醇的浓度，达到缓解醉酒症状。乙醇的一级代谢物为乙醛，乙醛能导致脂质、DNA、蛋白质过氧化的自由基，甚至致癌作用，应增强ADLH活性加速乙醛的分解，避免乙醛在体内的蓄积。同时，肝脏是酒精代谢的最主要器官，应增强肝组织中的(SOD)、(CAT)、(GSH)的活性，改善干细胞的通透性，从而降低酒精引起的血液中AST、ALT、TC、TG的含量增加，避免肝脏中MDA的积累，可减轻酒精的毒副作用，改善酒精性肝损伤的组织学病变，从而起到解酒护肝的作用。
根据我们的前期调研，目前市场上销售的解酒食品主要属于单纯兴奋型，服用后身体出现类质激素效应而达到缓解中枢神经系统抑制作用，实现解酒的效果。
本发明将具备解酒功能的葛根提取物、藤茶提取物、水溶性姜黄素和玉米肽，保肝功能的马齿苋提取物和水飞蓟提取物，具有保护胃黏膜功能的大豆卵磷脂进行组合复配，结合能健胃消食、清新口气的山楂汁及果香浓郁且具有保肝、护肝功效的营养果粉，开发出一款纯植物保肝解酒、健胃消食、风味独特及清新口气的复合饮料。
发明内容
针对现有解酒食品的功能相对单一的缺点，本发明提供了一种保肝解酒复合饮料及其制备方法，将具备解酒、护肝、健胃消食、清新口气功能，且风味独特的活性组分进行复配，同时利用透明质酸钠的保水机理将将各组分稳定分散，避免了复合饮料的分层，保证了产品品质。
技术方案
为实现以上目的，本发明通过以下技术方案予以实现：
一种保肝解酒复合饮料，按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、200～500mg大豆卵磷脂、100～250mg藤茶提取物、100～400mg葛根提取物、50～200mg马齿苋提取物、50～200mg水飞蓟提取物、50～200mg水溶性姜黄素、150～700mg风味添加剂、100～400mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、山楂汁12mL、余量为蒸馏水。
更进一步地，所述风味添加剂的制备方法为：
按0.05～0.1g/mL的用量比将热凝胶投入适量的复配营养液中，混合搅拌均匀后将所得分散组分转入模具中，并向所得分散组分中投入适量预处理后的营养果粉，然后将模具中混合物的温度升至85～95℃，并在此温度下保温处理2～5min；保温处理结束后将之自然冷却直至其凝结，最后根据生产需求将其进行分切成合适粒径，所得即为风味添加剂成品。
更进一步地，所述复配营养液由山楂汁及质量为其6～10％的蜂蜜混合配制而成。
更进一步地，所述山楂汁的制备方法为：
挑选红色、成熟、无腐烂的山楂果，并用清水将之清洗干净，然后向山楂果中加入质量为其2～3倍的蒸馏水，加热煮沸4～8min后趁热打浆；打浆完毕后，向所得山楂果浆液中加入适量的复合酶，并于46～50℃的条件下保温搅拌酶解9～12h；待酶解完毕后，对所得酶解液进行离心过滤，滤去其中的固体残渣，所得过滤清液即为山楂汁。
更进一步地，所述复合酶由纤维素酶和果胶酶混合配置而成，以山楂果重计算酶添加量分别是：纤维素酶50～200U/g和果胶酶30～150U/g。
更进一步地，所述营养果粉的预处理工艺为：将浓度为2～6％的魔芋胶水溶液均匀喷洒在营养果粉的表面，然后对其进行干燥处理。
更进一步地，所述营养果粉的用量为分散组分质量的15～25％，且营养果粉由鲜果粒及混合果粉按1：0.2～0.35的重量比复配而成。
更进一步地，所述鲜果粒选用草莓果粒、木瓜果粒中的任意一种或两者的混合。
更进一步地，所述混合果粉由猕猴桃粉、乌梅粉及枣粉按1：0.2～0.4：0.3～0.6的质量比复配而成。
一种保肝解酒复合饮料的制备方法，包括以下步骤：
步骤一、分别称取经清洗及干燥处理后的藤茶、葛根、水飞蓟或马齿苋，并分别将之通过粉碎机进行粉碎处理，所得藤茶、葛根、水飞蓟或马齿苋粉末保存，备用；
步骤二、葛根提取物与藤茶提取物的制备工艺相同，具体为：
按1：8～10的重量配比将葛根粉或藤茶粉与适量的水加入到搅拌配料罐中，于40～45℃的条件下浸提3～6h；后经过滤处理得到低温提取液备用；过滤后所得滤渣与其8～10倍量的水混合，并在100℃的条件下浸提20～50min；待浸提完毕后，对其过滤得到葛根或藤茶高温提取液，经真空旋转蒸发仪在60～80℃浓缩至最小体积，然后将之与所得低温提取液合并，最后加入重量为葛根粉或藤茶粉末0.1～4％的环糊精，搅拌均匀溶解后，再经冷冻干燥处理，即得葛根或藤茶提取物；
其中，提取过程中间隔性开启辅助超声设备，超声功率设置为100～300W，每次超 声10～30min，间隔20～40min，以提高提取物得率；
步骤三、水飞蓟提取物与马齿苋提取物的制备工艺相同，具体为：
取水飞蓟粉或马齿苋粉以8～10倍量的水加入到搅拌配料罐中，于40～45℃的条件下浸提3～6h，提取过程中间隔性开启辅助超声设备，超声功率设置为100～300W，每次超声10～30min，间隔20～40min，过滤后得到低温提取液；然后补加重量为水飞蓟粉或马齿苋粉0.1～4％的环糊精，搅拌均匀溶解后经冷冻干燥处理，即得到取水飞蓟或马齿苋提取物；
步骤四、称取所需水溶性姜黄素并将之投入超声配料罐中，以100倍水量进行搅拌溶解，同时开启辅助超声设备，在超声功率为100～300W的条件下，超声处理2～10min，使得水溶性姜黄素加速溶解，在此过程中对配料罐中的混合组分进行持续搅拌，搅拌速率为20rad/min；
步骤五、称取所需的大豆卵磷脂，加入10倍量的50～80℃的温水，搅拌乳化后加入到超声配料罐中；
步骤六、称取所需的玉米肽、藤茶提取物、葛根提取物、马齿苋提取物及水飞蓟提取物，并将之与为其总重量3倍的水混合，搅拌溶解后加入到配料罐中；
步骤七、称取所需的柠檬酸、柠檬酸钠、羧甲基纤维素钠、维生素C、乙基麦芽酚、三氯蔗糖，并将之与为其总重量10倍量的水混合，充分搅拌溶解后投入配料灌中；
步骤八、分别称取所需的黄原胶、透明质酸钠及风味添加剂，分别加入质量为其1000倍的水对其进行预溶解，然后将之投入搅配料罐中，并补齐所需剩余水量，继续搅拌处理10～30min；
步骤九、将配料罐中搅拌均匀后的复合果汁液体打入高压灭菌罐中，搅拌升温至121℃后经高压灭菌20～30min，最后经自然冷却后进行无菌灌装处理，所得即为保肝解酒复合饮料成品。
有益效果
采用本发明提供的技术方案，与已知的公有技术相比，具有如下有益效果：
1、本发明以鲜果粒及混合果粉最为制备营养果粉的原料，并通过将魔芋胶水溶液均匀喷洒在鲜果粒及混合果粉的表面，从而使得鲜果粒及混合果粉的表面被一层魔芋胶形成的食用胶膜材所包覆。另外，本发明以山楂汁及蜂蜜的混合物作为制备复配营养液的原料，热凝胶投入至复配营养液中后，通过机械搅拌使之混合均匀，然后将初次包覆后的营养果粉投入由复配营养液及热凝胶组成的混合混合物中，经加热处理后使得热凝胶及复配营养液中的山楂汁及蜂蜜有效地包覆在营养果粉的表面，最终制备出风味添加剂成品。所制备的风味添加剂由于最外层含有山楂及蜂蜜不仅能起到一定的开胃功效，促进食用者的食欲，而且还能起到一定的保肝，护肝的功效。
再者，风味添加剂的“内核”中主要成分为鲜果粒及混合果粉，其不仅使得饮料的果香浓郁，而且鲜果粒与混合果粉之间相互协同、相互配合能进一步地提高本发明所制备的复合饮料保肝、护肝的功效；同时也能有效地缓解酒精对人体肝脏所造成的损伤。
2、本发明将具备解酒功能的葛根提取物、藤茶提取物、水溶性姜黄素和玉米肽，保肝功能的马齿苋提取物和水飞蓟提取物，具有保护胃黏膜功能的大豆卵磷脂，能健胃消食、清新口气的山楂汁及果香浓郁且具有保肝、护肝功效的营养果粉等作为制备复合饮料的原料，所制备的复合饮料不仅具有较好的保肝、护肝功效，而且还具有一定的健胃、养胃的功 效。另外，由于加入的风味添加剂由营养果粉、山楂汁和蜂蜜组成，其用做制备复合饮料的原料，不仅能提高复合饮品营养价值，同时还能有效地改善其风味或口感，提高了其在饮品市场的接受度。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1为饮酒后呼气中酒精浓度变化分析图；
图2为调查问卷有效反馈的年龄段分布图；
图3为服用实施例1饮料后胃部刺激(或呕吐)的改善效果图；
图4为服用实施例1饮料后酒后口干或饮酒次数的改善效果图；
图5为服用实施例1饮料后酒后醒酒时间的改善效果图；
图6为服用实施例1饮料后饮酒中及醒酒后口中酒气的改善效果图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
下面结合实施例对本发明作进一步的描述。
实施例1
一种保肝解酒复合饮料，按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、200mg大豆卵磷脂、100mg藤茶提取物、100mg葛根提取物、50mg马齿苋提取物、50mg水飞蓟提取物、50mg水溶性姜黄素、150mg风味添加剂、100mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、12mL山楂汁、余量为蒸馏水。
风味添加剂的制备方法为：按0.05g/mL的用量比将热凝胶投入适量的复配营养液中，混合搅拌均匀后将所得分散组分转入模具中，并向所得分散组分中投入适量预处理后的营养果粉，然后将模具中混合物的温度升至85～95℃，并在此温度下保温处理2min；保温处理结束后将之自然冷却直至其凝结，最后根据生产需求将其进行分切成合适粒径，所得即为风味添加剂成品。
复配营养液由山楂汁及质量为其6％的蜂蜜混合配制而成。
山楂汁的制备方法为：挑选红色、成熟、无腐烂的山楂果，并用清水将之清洗干净，然后向山楂果中加入质量为其2倍的蒸馏水，加热煮沸4min后趁热打浆；打浆完毕后，向所得山楂果浆液中加入适量的复合酶，并于46℃的条件下保温搅拌酶解9h；待酶解完毕后，对所得酶解液进行离心过滤，滤去其中的固体残渣，所得过滤清液即为山楂汁。
复合酶由纤维素酶和果胶酶混合配置而成，以山楂果重计算酶添加量分别是：纤 维素酶50U/g和果胶酶30U/g。
营养果粉的预处理工艺为：将浓度为2％的魔芋胶水溶液均匀喷洒在营养果粉的的表面，然后对其进行干燥处理。
营养果粉的用量为分散组分质量的15％，且营养果粉由草莓果粒及混合果粉按1：0.2的重量比复配而成。
混合果粉由猕猴桃粉、乌梅粉及枣粉按1：0.2：0.3的质量比复配而成。
一种保肝解酒复合饮料的制备方法，包括以下步骤：
步骤一、分别称取经清洗及干燥处理后的藤茶、葛根、水飞蓟或马齿苋，并分别将之通过粉碎机进行粉碎处理，所得藤茶、葛根、水飞蓟或马齿苋粉末保存，备用；
步骤二、葛根提取物与藤茶提取物的制备工艺相同，具体为：
按1：8的重量配比将葛根粉或藤茶粉与适量的水加入到搅拌配料罐中，于40℃的条件下浸提3h；后经过滤处理得到低温提取液备用；过滤后所得滤渣与其8倍量的水混合，并在100℃的条件下浸提20min；待浸提完毕后，对其过滤得到葛根或藤茶高温提取液，经真空旋转蒸发仪在60℃浓缩至最小体积，然后将之与所得低温提取液合并，最后加入重量为葛根粉或藤茶粉末0.1％的环糊精，搅拌均匀溶解后，再经冷冻干燥处理，即得葛根或藤茶提取物；
其中，提取过程中间隔性开启辅助超声设备，超声功率设置为100W，每次超声10min，间隔20min，以提高提取物得率；
步骤三、水飞蓟提取物与马齿苋提取物的制备工艺相同，具体为：
取水飞蓟粉或马齿苋粉以8倍量的水加入到搅拌配料罐中，于40℃的条件下浸提3h，提取过程中间隔性开启辅助超声设备，超声功率设置为100W，每次超声10min，间隔20min，过滤后得到低温提取液；然后补加重量为水飞蓟粉或马齿苋粉0.1％的环糊精，搅拌均匀溶解后经冷冻干燥处理，即得到取水飞蓟或马齿苋提取物；
步骤四、称取所需水溶性姜黄素并将之投入超声配料罐中，以100倍水量进行搅拌溶解，同时开启辅助超声设备，在超声功率为100W的条件下，超声处理2min，使得水溶性姜黄素加速溶解，在此过程中对配料罐中的混合组分进行持续搅拌，搅拌速率为20rad/min；
步骤五、称取所需的大豆卵磷脂，加入10倍量的50℃的温水，搅拌乳化后加入到超声配料罐中；
步骤六、称取所需的玉米肽、藤茶提取物、葛根提取物、马齿苋提取物及水飞蓟提取物，并将之与为其总重量3倍的水混合，搅拌溶解后加入到配料罐中；
步骤七、称取所需的柠檬酸、柠檬酸钠、羧甲基纤维素钠、维生素C、乙基麦芽酚、三氯蔗糖，并将之与为其总重量10倍量的水混合，充分搅拌溶解后投入配料灌中；
步骤八、分别称取所需的黄原胶、透明质酸钠及风味添加剂，分别加入质量为其1000倍的水对其进行预溶解，然后将之投入搅配料罐中，并补齐所需剩余水量，继续搅拌处理10min；
步骤九、将配料罐中搅拌均匀后的复合果汁液体打入高压灭菌罐中，搅拌升温至121℃后经高压灭菌20min，最后经自然冷却后进行无菌灌装处理，所得即为保肝解酒复合饮料成品。
选择实施例1进行使用后效果的文件调查
在产品瓶和外包装盒上印上调查问卷的二维码，自2022年1月20日至2022年2月24日，共回收有效电子问卷110份(男性96人、女性14人)，其中76.37％年龄是30～50岁之间，所得数据如图2所示：
除调查问卷参与人基本信息外，还有关于服用本产品后与饮酒相关反应的改善，具体如下：
1、服用实施例1饮料后胃部刺激(或呕吐)的改善，见图3，其中服用实施例1饮料后，无呕吐感、呕吐次数比以往减少和胃部不适有改善的反馈占比合计94.55％，仅有5.45％的反馈无改善，说明实施例1饮料可有效改善饮酒后胃部刺激。
2、酒后口干或饮水次数的改善见图4所示，服用实施例1饮料后明显缓解饮酒后口干、半夜或醒后饮水次数的反馈占比合计75.46％，无改善的反馈仅有6.36％，说明实施例1饮料可有效改善饮酒后的口干。
3、酒后醒酒时间的改善见图5所示，服用实施例1饮料后醒酒时间缩短20％的占比52.73％，醒酒时间缩短50％的占比17.27％，服用后无醉意的占比20.91％，醒酒时间缩短40.09％(0.2*52.73+0.1727*50+0.2091*100＝40.09)。
4、酒后酒气的改善见图6所示，服用实施例1饮料后，58.18％的反馈为饮酒过程中口中酒气明显减少，一般酒局持续时间不低于2h。
关于醒酒后口中酒气明显改善和醒酒后口中无酒气的反馈合计68.18％，无明显效果的反馈占比8.18％，按照要求反馈者是第二天醒酒后才反馈问卷，醒酒后口中酒气68.18％的有效改善率与图4所示酒后口干、半夜或醒后饮水次数75.46％的缓解率基本一致，说明服用实施例1可明显改善饮酒中及醒酒后口中酒气。
实施例2
本实施例提供的一种保肝解酒复合饮料的制备方法与实施例1基本相同，两者主要的区别在于原料配比不同，具体区别如下：
保肝解酒复合饮料，按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、300mg大豆卵磷脂、150mg藤茶提取物、200mg葛根提取物、100mg马齿苋提取物、100mg水飞蓟提取物、100mg水溶性姜黄素、500mg风味添加剂、200mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、12mL山楂汁、余量为蒸馏水。
风味添加剂的制备方法为：按0.07g/mL的用量比将热凝胶投入适量的复配营养液中，混合搅拌均匀后将所得分散组分转入模具中，并向所得分散组分中投入适量预处理后的营养果粉，然后将模具中混合物的温度升至90℃，并在此温度下保温处理3min；保温处理结束后将之自然冷却直至其凝结，最后根据生产需求将其进行分切成合适粒径，所得即为风味添加剂成品。
复配营养液由山楂汁及质量为其8％的蜂蜜混合配制而成。
山楂汁的制备方法为：挑选红色、成熟、无腐烂的山楂果，并用清水将之清洗干净，然后向山楂果中加入质量为其3倍的蒸馏水，加热煮沸6min后趁热打浆；打浆完毕后，向所得山楂果浆液中加入适量的复合酶，并于48℃的条件下保温搅拌酶解10h；待酶解完毕后，对所得酶解液进行离心过滤，滤去其中的固体残渣，所得过滤清液即为山楂汁。
复合酶由纤维素酶和果胶酶混合配置而成，以山楂果重计算酶添加量分别是：纤 维素酶120U/g和果胶酶100U/g。
营养果粉的预处理工艺为：将浓度为4％的魔芋胶水溶液均匀喷洒在营养果粉的的表面，然后对其进行干燥处理。
营养果粉的用量为分散组分质量的20％，且营养果粉由木瓜果粒及混合果粉按1：0.28的重量比复配而成。
混合果粉由猕猴桃粉、乌梅粉及枣粉按1：0.3：0.5的质量比复配而成。
实施例3
本实施例提供的一种保肝解酒复合饮料的制备方法与实施例1基本相同，两者主要的区别在于原料配比不同，具体区别如下：
保肝解酒复合饮料，按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、500mg大豆卵磷脂、250mg藤茶提取物、400mg葛根提取物、200mg马齿苋提取物、200mg水飞蓟提取物、200mg水溶性姜黄素、700mg风味添加剂、400mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、12mL山楂汁、余量为蒸馏水。
风味添加剂的制备方法为：按0.1g/mL的用量比将热凝胶投入适量的复配营养液中，混合搅拌均匀后将所得分散组分转入模具中，并向所得分散组分中投入适量预处理后的营养果粉，然后将模具中混合物的温度升至95℃，并在此温度下保温处理5min；保温处理结束后将之自然冷却直至其凝结，最后根据生产需求将其进行分切成合适粒径，所得即为风味添加剂成品。
复配营养液由山楂汁及质量为其10％的蜂蜜混合配制而成。
山楂汁的制备方法为：挑选红色、成熟、无腐烂的山楂果，并用清水将之清洗干净，然后向山楂果中加入质量为其3倍的蒸馏水，加热煮沸8min后趁热打浆；打浆完毕后，向所得山楂果浆液中加入适量的复合酶，并于50℃的条件下保温搅拌酶解12h；待酶解完毕后，对所得酶解液进行离心过滤，滤去其中的固体残渣，所得过滤清液即为山楂汁。
复合酶由纤维素酶和果胶酶混合配置而成，以山楂果重计算酶添加量分别是：纤维素酶200U/g和果胶酶150U/g。
营养果粉的预处理工艺为：将浓度为6％的魔芋胶水溶液均匀喷洒在营养果粉的的表面，然后对其进行干燥处理。
营养果粉的用量为分散组分质量的25％，且营养果粉由草莓果粒及混合果粉按1：0.35的重量比复配而成。
混合果粉由猕猴桃粉、乌梅粉及枣粉按1：0.4：0.6的质量比复配而成。
选择实施例3进行人群自愿者解酒呼气中酒精浓度含量分析
选择济南市某单位的男性自愿者30名，年龄在35～45岁之间，单位组织的体检证实无任何器质性疾病和酒精过敏症状，签署知情同意书，随机分成实验组和对照组，每组15人，要求8：00之前吃完早饭，间隔一个半小时以上，9：30开始使用南京某品牌便携式酒精测试仪进行呼气中酒精浓度含量检测，此时两组人员呼气中酒精浓度均为0.00mg/L，之后两组人员分别饮用52度某白酒200mL，实验组人员立即饮用实施例3饮料200mL，对照组同时饮用纯净水200mL，每隔5分钟检测呼气中酒精浓度，直至呼气中酒精含量为零，并详细记录。
如图1所示，实验组和对照组在第20min时，呼气中酒精浓度均下降至第一个低谷，此过程主要反映口中酒精浓度的变化，其中实验组与对照组酒精含量在第10～15min时下降趋势一致，第15～20min实验组呼气中酒精含量继续降低，而对照组则保持不变。从第15～20min开始，乙醇经口抵达胃部、十二指肠经门脉系统进入血液，再通过吹气将肺部的酒精呼出，表现为呼气检测仪显示的酒精浓度均不同程度上升，此后阶段检测出的呼气中酒精浓度变化间接反映出血液中酒精浓度变化。实验组到90min时，呼气中酒精浓度检出值为0，对照组到120min时，呼气中酒精浓度检出值为0，说明饮用实施例3能缩短酒后呼气中酒精留存时间的50％，具有明显的解酒效果。
对比例：与实施例1相比本实施例中不含风味添加剂；
效果试验：
分别对实施例1～3及对比例所制备的复合饮料进行如下性能检测：
1、解酒功效测试：选择120只35日龄的昆白雄鼠，体重(20±1)g，随机分为3组实验组和1对照组，每组30只，饲养温度(22±2)℃，相对湿度55％，饲料与饮水单独供应。醉酒实验开始前禁食12h，用52度某品牌白酒灌胃(0.25mL/只)，当出现翻正失调时，分别给对应的3组实验组灌服实施例1、实施例2及实施例3复合饮料(0.25mL/只)，对照组灌服等量的对比例制备的复合饮料，然后记录四组实验鼠在30min内是否恢复翻正反射，恢复正常者判定为解酒，所得数据记录于表1：
2、健胃功效及风味检测：随机选取120名患有消化不良的病症、年龄在35～50岁的成年男性作为志愿者，将之均分为四组，每组30人；分别将每组志愿者持续饮用实施例1～3及对比例提供的复合饮料15天；每日早晚各饮用2次，每次饮用量为200mL。然后以调查问卷形式回访试用效果，考察复合饮品对消化不良症状的治疗效果及其口感风味，所得数据记录于表2：
表1、小鼠解酒实验结果分析；

注：*表示组间比较差异显著，P＜0.05。
表2、复合饮料健胃功效及风味测试结果；

通过对比及分析表格1及表格2中的相关数据可知，本发明所制备的复合饮料不仅具有较好的保肝、护肝功效，有效地缓解酒精对人体肝脏所造成的损伤；而且还具有一定的健胃、养胃的功效。另外，本发明制备的复合饮品不仅营养价值高，而且风味独特，有效地提高了其在饮品市场的接受度。由此表明，通过本发明制备的解酒饮料具有更广阔的市场前景，更适宜推广。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不会使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。

Claims (10)

  1. 一种保肝解酒复合饮料，其特征在于：按重量份计，每100mL复合饮料中各原料的含量分别为：300mg结晶果糖、200～500mg大豆卵磷脂、100～250mg藤茶提取物、100～400mg葛根提取物、50～200mg马齿苋提取物、50～200mg水飞蓟提取物、50～200mg水溶性姜黄素、150～700mg风味添加剂、100～400mg玉米肽、5mg透明质酸钠、100mg柠檬酸、100mg柠檬酸钠、100mg黄原胶、20mg羧甲基纤维素钠、10mg维生素C、3mg乙基麦芽酚、3mg三氯蔗糖、山楂汁12mL、余量为蒸馏水。
  2. 根据权利要求1所述的一种保肝解酒复合饮料，其特征在于，所述风味添加剂的制备方法为：
    按0.05～0.1g/mL的用量比将热凝胶投入适量的复配营养液中，混合搅拌均匀后将所得分散组分转入模具中，并向所得分散组分中投入适量预处理后的营养果粉，然后将模具中混合物的温度升至85～95℃，并在此温度下保温处理2～5min；保温处理结束后将之自然冷却直至其凝结，最后根据生产需求将其进行分切成合适粒径，所得即为风味添加剂成品。
  3. 根据权利要求2所述的一种保肝解酒复合饮料，其特征在于：所述复配营养液由山楂汁及质量为其6～10％的蜂蜜混合配制而成。
  4. 根据权利要求3所述的一种保肝解酒复合饮料，其特征在于，所述山楂汁的制备方法为：
    挑选红色、成熟、无腐烂的山楂果，并用清水将之清洗干净，然后向山楂果中加入质量为其2～5倍的蒸馏水，加热煮沸4～8min后趁热打浆；打浆完毕后，向所得山楂果浆液中加入适量的复合酶，并于46～50℃的条件下保温搅拌酶解9～12h；待酶解完毕后，对所得酶解液进行离心过滤，滤去其中的固体残渣，所得过滤清液即为山楂汁。
  5. 根据权利要求4所述的一种保肝解酒复合饮料，其特征在于：所述复合酶由纤维素酶和果胶酶混合配置而成，以山楂果重计算酶添加量分别是：纤维素酶50～200U/g和果胶酶30～150U/g。
  6. 根据权利要求2所述的一种保肝解酒复合饮料，其特征在于，所述营养果粉的预处理工艺为：将浓度为2～6％的魔芋胶水溶液均匀喷洒在营养果粉的表面，然后对其进行干燥处理。
  7. 根据权利要求2或6所述的一种保肝解酒复合饮料，其特征在于：所述营养果粉的用量为分散组分质量的15～25％，且营养果粉由鲜果粒及混合果粉按1：0.2～0.35的重量比复配而成。
  8. 根据权利要求7所述的一种保肝解酒复合饮料，其特征在于：所述鲜果粒选用草莓果粒、木瓜果粒中的任意一种或两者的混合。
  9. 根据权利要求7所述的一种保肝解酒复合饮料，其特征在于：所述混合果粉由猕猴桃粉、乌梅粉及枣粉按1：0.2～0.4：0.3～0.6的质量比复配而成。
  10. 根据权利要求1～9中任一项所述的一种保肝解酒复合饮料的制备方法，其特征在于，包括以下步骤：
    步骤一、分别称取经清洗及干燥处理后的藤茶、葛根、水飞蓟或马齿苋，并分别将之通过粉碎机进行粉碎处理，所得藤茶、葛根、水飞蓟或马齿苋粉末保存，备用；
    步骤二、葛根提取物与藤茶提取物的制备工艺相同，具体为：
    按1：8～10的重量配比将葛根粉或藤茶粉与适量的水加入到搅拌配料罐中，于40～45 ℃的条件下浸提3～6h；后经过滤处理得到低温提取液备用；过滤后所得滤渣与其8～10倍量的水混合，并在100℃的条件下浸提20～50min；待浸提完毕后，对其过滤得到葛根或藤茶高温提取液，经真空旋转蒸发仪在60～80℃浓缩至最小体积，然后将之与所得低温提取液合并，最后加入重量为葛根粉或藤茶粉末0.1～4％的环糊精，搅拌均匀溶解后，再经冷冻干燥处理，即得葛根或藤茶提取物；
    其中，提取过程中间隔性开启辅助超声设备，超声功率设置为100～300W，每次超声10～30min，间隔20～40min，以提高提取物得率；
    步骤三、水飞蓟提取物与马齿苋提取物的制备工艺相同，具体为：
    取水飞蓟粉或马齿苋粉以8～10倍量的水加入到搅拌配料罐中，于40～45℃的条件下浸提3～6h，提取过程中间隔性开启辅助超声设备，超声功率设置为100～300W，每次超声10～30min，间隔20～40min，过滤后得到低温提取液；然后补加重量为水飞蓟粉或马齿苋粉0.1～4％的环糊精，搅拌均匀溶解后经冷冻干燥处理，即得到取水飞蓟或马齿苋提取物；
    步骤四、称取所需水溶性姜黄素并将之投入超声配料罐中，以100倍水量进行搅拌溶解，同时开启辅助超声设备，在超声功率为100～300W的条件下，超声处理2～10min，使得水溶性姜黄素加速溶解，在此过程中对配料罐中的混合组分进行持续搅拌，搅拌速率为20rad/min；
    步骤五、称取所需的大豆卵磷脂，加入10倍量的50～80℃的温水，搅拌乳化后加入到超声配料罐中；
    步骤六、称取所需的玉米肽、藤茶提取物、葛根提取物、马齿苋提取物及水飞蓟提取物，并将之与为其总重量3倍的水混合，搅拌溶解后加入到配料罐中；
    步骤七、称取所需的柠檬酸、柠檬酸钠、羧甲基纤维素钠、维生素C、乙基麦芽酚、三氯蔗糖，并将之与为其总重量10倍量的水混合，充分搅拌溶解后投入配料灌中；
    步骤八、分别称取所需的黄原胶、透明质酸钠及风味添加剂，分别加入质量为其1000倍的水对其进行预溶解，然后将之投入搅配料罐中，并补齐所需剩余水量，继续搅拌处理10～30min；
    步骤九、将配料罐中搅拌均匀后的复合果汁液体打入高压灭菌罐中，搅拌升温至121℃后经高压灭菌20～30min，最后经自然冷却后进行无菌灌装处理，所得即为保肝解酒复合饮料成品。
PCT/CN2023/074210 2022-03-15 2023-02-02 一种保肝解酒复合饮料及其制备方法 WO2023173947A1 (zh)

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