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Oyster and kudzu root natural anti-alcohol agent and preparation method thereof

A kind of oyster and natural technology, which can be applied in food preparation, anti-virus, pharmaceutical formula, etc., can solve problems such as physical damage, mental health impact, and increased mortality, and achieve the effect of high safety, rich nutrition, and convenient use

Inactive Publication Date: 2012-10-17
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moderate drinking has certain benefits to the body, such as invigorating blood circulation and removing blood stasis, but excessive drinking not only causes great damage to the body and increases mortality, but also affects mental health to varying degrees

Method used

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  • Oyster and kudzu root natural anti-alcohol agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of hangover agent: add 1 part of oyster, add 3 parts of water, crush and homogenate; adjust the pH value to 6.5, add pepsin according to the amount of enzyme added to 3000U / g protein, enzymolyze at 40°C for 2 hours, and then press 3000U / g Add papain to the amount of enzyme added to g protein, enzymatically hydrolyze at 55°C for 3 hours, and keep stirring during the period. When the hydrolysis degree reaches 21%, the enzyme is deactivated in a boiling water bath for 10 minutes; then refrigerated and centrifuged at 6000 r / min for 10 minutes. Take the supernatant, spray dry it into powder; add 1 part of kudzu root, add 6 parts of water after grinding, leaching in a constant temperature water bath at 100°C for 6 hours, and get a kudzu root liquid after coarse filtration; add 3 parts of water to the residue, boil and extract for 10 minutes , and combine the filtrates after coarse filtration. Add 0.3% kudzu root mass amylase to the filtrate, stir it, pu...

Embodiment 2

[0031] Preparation method of anti-alcoholic agent: 1 part of oyster, add 4 parts of water, crush and homogenate; adjust the pH value to 6.5, add neutral protease according to the amount of enzyme added to 5000U / g protein, and enzymatically hydrolyze at 60°C for 4 hours, and continue during this period Stir, and when the hydrolysis degree reaches 17%, deactivate the enzyme in a boiling water bath for 10 minutes; then refrigerate and centrifuge at 6000 r / min for 10 minutes, take the supernatant, spray dry it into powder; add 1 part of kudzu root to powder, add 10 parts of water , leached in a constant temperature water bath at 70°C for 8 hours, and obtained a kudzu root liquid after coarse filtration; added 6 parts of water to the residue, boiled and extracted for 20 minutes, and combined the filtrates after coarse filtration. Add 0.1% kudzu root amylase to the filtrate, stir it, put it in a constant temperature water bath at 50°C for 4 hours, inactivate the enzyme with boiling w...

Embodiment 3

[0042] The preparation method of hangover agent: 1 part of oyster, add 6 parts of water, crush and homogenate; adjust the pH value to 7, add papain and neutral protease according to the enzyme amount of 3000U / g protein, and enzymatically hydrolyze at 50°C for 4 hours , stirring continuously during the enzymolysis until the degree of hydrolysis reaches 25%, inactivate the enzyme in a boiling water bath for 10 minutes; then refrigerate and centrifuge at 6000 r / min for 10 minutes, take the supernatant, vacuum freeze-dry it into powder; 1 part of kudzu root, grind into powder Then add 12 parts of water, extract in a constant temperature water bath at 70°C for 10 hours, and get a kudzu root liquid after coarse filtration; add 5 parts of water to the residue, boil and extract for 20 minutes, and combine the filtrates after coarse filtration. Add 0.6% kudzu root mass amylase to the filtrate, stir and put it in a constant temperature water bath at 40°C for 3 hours, inactivate the enzym...

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Abstract

The invention relates to an oyster and kudzu root natural anti-alcohol agent and a preparation method thereof. The method comprises the following steps: (1) adding water in oyster, crushing and homogenizing, adjusting pH value of slurry, carrying out enzymolysis, refrigerating and centrifuging hydrolysate after the completion of enzymolysis to obtain supernatant, and spray-drying or freeze-drying in vacuum to obtain oyster extract powder; (2) grinding kudzu root, adding water, leaching in constant-temperature water bath, carrying out rough filtration to obtain leaching liquor, leaching residue again, filtering to obtain filtrate, merging the filtrate obtained for two times, adding amylase in the filtrate, stirring, placing in the constant-temperature water bath, carrying out enzyme inactivation using boiling water, carrying out multiple centrifugation to obtain light yellow kudzu root extracting solution, and spray-drying or freeze-drying to obtain kudzu root extract powder; and (3) mixing the oyster extract powder with the kudzu root extract powder in propart to obtain the oyster and kudzu root natural anti-alcohol agent. The raw materials of the method are very wide in sources and rich in nutrition, can protect liver, calm the nerves and clear away heat and toxic materials, are easy to be absorbed by the body without toxic or side effects and with high safety, and can be prepared into products in multiple forms.

Description

technical field [0001] The invention relates to a hangover hangover agent and a preparation method thereof, in particular to an oyster kudzu root natural hangover hangover agent and a preparation method thereof, and belongs to the technical field of biotechnology and functional health care. Background technique [0002] As a country with a long history of wine culture, wine plays an important role in our social life. Moderate drinking has certain benefits to the body, such as invigorating blood circulation and removing blood stasis, but excessive drinking not only causes great damage to the body and increases mortality, but also affects mental health to varying degrees. Alcoholism is one of the ten threats to human health announced by the World Health Organization in Geneva on October 30, 2006. Alcoholism is now the third leading cause of death in the United States after smoking and poor diet. In my country, more than 200,000 people die of alcoholism every year. Facing s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/488A61K9/08A61P39/02A61P1/16A23L2/52A23L1/30
Inventor 章超桦高加龙曹文红秦小明郑惠娜
Owner GUANGDONG OCEAN UNIVERSITY
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