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A preparation method of mulberry drink which has protective effect on alcoholic liver injury

A technology of alcoholic liver injury and mulberry beverage, which is applied in the field of preparation of mulberry beverage which has a protective effect on alcoholic liver injury, can solve the problems of not being able to know the protective effect, achieve the effect of reducing the degree of steatosis and increasing the content of GSH

Active Publication Date: 2018-07-24
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, based on the existing information, it is not possible to know whether the combination of mulberry, licorice, chrysanthemum, wolfberry, red dates and kudzu root has a protective effect on alcoholic liver injury

Method used

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  • A preparation method of mulberry drink which has protective effect on alcoholic liver injury
  • A preparation method of mulberry drink which has protective effect on alcoholic liver injury
  • A preparation method of mulberry drink which has protective effect on alcoholic liver injury

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preparation example Construction

[0033] A preparation method of mulberry beverage, comprising the following steps:

[0034] 1) according to the above-mentioned formula, take by weighing raw materials mulberry, red dates, wolfberry, licorice, chrysanthemum and pueraria;

[0035] 2) respectively preparing mulberry puree, red date puree, wolfberry puree, licorice water extract, chrysanthemum water extract and pueraria water extract;

[0036] 3) Mix mulberry puree, wolfberry puree, red date puree, licorice water extract, chrysanthemum water extract and pueraria water extract evenly, and make up with water until the content of mulberry puree is 18-22wt%.

[0037] Preferably, the preparation method of the above-mentioned mulberry puree is as follows: selecting fresh mulberry fruits with no rot and a maturity of more than 90%, cleaning them, and crushing them with a superfine pulverizer to obtain the mulberry puree.

[0038] Preferably, the preparation method of the above-mentioned red jujube puree is as follows: s...

Embodiment 1

[0045] Embodiment 1 A kind of preparation method of mulberry beverage

[0046] 1) Weigh the following raw materials in parts by mass: 72-180 parts of mulberry, 0.67-6.7 parts of licorice, 1.7-6.7 parts of chrysanthemum, 2-8 parts of wolfberry, 2-10 parts of red dates and 3.3-10 parts of pueraria.

[0047] 2) Utilize the above-mentioned raw materials to prepare mulberry puree, wolfberry puree, red date puree, liquorice water extract, chrysanthemum water extract, pueraria water extract respectively;

[0048] Wherein, the preparation process of mulberry puree is as follows: selecting fresh mulberry fruits with no decay and maturity of more than 90%, cleaning and draining, and beating with a superfine pulverizer to obtain mulberry puree for use;

[0049] The preparation process of red jujube puree is as follows: selecting fresh, mildew-free and denucleated red dates, cleaning and draining, and beating with a superfine pulverizer to obtain red jujube puree for use;

[0050] The pr...

Embodiment 2

[0055] Embodiment 2 A kind of preparation method of mulberry beverage

[0056] 1) Weigh the following raw materials in parts by mass: 72 parts of mulberries, 0.67 parts of licorice, 6.7 parts of chrysanthemum, 8 parts of wolfberry, 2 parts of red dates and 10 parts of pueraria.

[0057] 2) Utilize the above-mentioned raw materials to prepare mulberry puree, wolfberry puree, red date puree, liquorice water extract, chrysanthemum water extract, pueraria water extract respectively;

[0058] Wherein, the preparation process of mulberry puree is as follows: selecting fresh mulberry fruits with no decay and maturity of more than 90%, cleaning and draining, and beating with a superfine pulverizer to obtain mulberry puree for use;

[0059] The preparation process of red jujube puree is as follows: selecting fresh, mildew-free and denucleated red dates, cleaning and draining, and beating with a superfine pulverizer to obtain red jujube puree for use;

[0060] The preparation process o...

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Abstract

The invention discloses a mulberry drink which has a protective effect on alcoholic liver damage and a preparation method thereof. The mulberry beverage is made from medicinal raw materials such as mulberry, red dates, wolfberry, licorice, chrysanthemum and kudzu root. The animal experiment function evaluation of the present invention proves that the health drink compounded with mulberry fruit has significant liver protection effect on alcoholic liver injury, effectively reduces the content of MDA, AST and ALT in serum, increases the content of GSH, and alleviates the fatty degeneration of its liver tissue. degree, and has no significant effect on the body weight of rats, the sample has an auxiliary protective function on alcoholic liver injury, and has a certain preventive and therapeutic effect on alcoholic liver injury.

Description

technical field [0001] A mulberry beverage with protective effect on alcoholic liver injury and a preparation method thereof. Background technique [0002] Liver injury is a common clinical pathological symptom. Many factors, such as alcohol, drugs, viruses, etc., can lead to liver injury. Improper diagnosis and treatment will lead to serious consequences. At present, there is still a lack of ideal preventive drugs in clinical practice. [0003] Alcoholic liver disease (ALD) is a liver disease caused by long-term heavy drinking. It usually manifests as fatty liver in the initial stage, and then can develop into alcoholic hepatitis, alcoholic liver fibrosis and alcoholic liver cirrhosis. Can induce extensive hepatocyte necrosis or even liver failure. So far, there is no ideal drug for effective prevention and treatment of its occurrence and development in clinical practice. Therefore, the discussion of health food for detoxification and liver protection has become a topic ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/105A61K36/815A61P1/16
CPCA23L2/38A61K36/287A61K36/484A61K36/488A61K36/605A61K36/725A61K36/815A23V2002/00A61K2236/331A61K2236/31A61K2300/00A23V2200/30A23V2250/21
Inventor 温靖徐玉娟吴继军陈于陇余元善林羡傅曼琴李俊邹波
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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