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Preparation method of radix puerariae compound fermented beverage with effects of dispelling effects of alcohol and protecting liver

A technology for compound fermentation, sobering up and protecting the liver, which is applied in the field of fermented beverages to achieve the effect of enhancing the effect of hangover and protecting the liver

Active Publication Date: 2022-05-20
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now, the fermentation of probiotics mainly adopts single-strain fermentation, and there are relatively few studies on the fermentation of multi-strain.

Method used

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  • Preparation method of radix puerariae compound fermented beverage with effects of dispelling effects of alcohol and protecting liver
  • Preparation method of radix puerariae compound fermented beverage with effects of dispelling effects of alcohol and protecting liver
  • Preparation method of radix puerariae compound fermented beverage with effects of dispelling effects of alcohol and protecting liver

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preparation example Construction

[0035] A method for preparing a kudzu root compound fermented drink with the effect of sobering up and protecting the liver, comprising the following steps:

[0036] S1, weighing: 30 parts of kudzu root, 10 parts of kudzu flower, 8 parts of Hovenia dulcis, 20 parts of loquat leaves, 10 parts of gardenia, 5 parts of dendrobium leaves;

[0037] S2. Decoction: Soak the raw materials of the same medicine and food in cold water for 30 minutes (the ratio of material to liquid is 1:100), and decoct for 60 minutes after soaking;

[0038] S3, mixed bacteria fermentation: take the decocted stock solution and medicinal material slag to carry out mixed bacteria fermentation (Bacillus lactis: Lactobacillus plantarum = 4:1), activate the composite bacteria in normal saline and inoculate at 2%, white The amount of sugar added is 3%, the fermentation temperature is 29°C, and the fermentation days are 8 days;

[0039] S4, centrifugal: after fermentation is finished, fermented liquid 4000rpm / m...

Embodiment 2

[0043] A method for preparing a kudzu root compound fermented drink with the effect of sobering up and protecting the liver, comprising the following steps:

[0044] S1, weighing: 30 parts of kudzu root, 10 parts of kudzu flower, 8 parts of Hovenia dulcis, 20 parts of loquat leaves, 10 parts of gardenia, 5 parts of dendrobium leaves;

[0045] S2. Decoction: Soak the raw materials of the same medicine and food in cold water for 30 minutes (the ratio of material to liquid is 1:200), and decoct for 90 minutes after soaking;

[0046] S3, mixed bacteria fermentation: take the decocted stock solution and medicinal material slag to carry out mixed bacteria fermentation (Bacillus lactic acid: Lactobacillus plantarum=2:1), activate the composite bacteria in normal saline and inoculate at 2%, white The amount of sugar added is 3%, the fermentation temperature is 29°C, and the fermentation days are 8 days;

[0047] S4, centrifugal: after fermentation is finished, fermented liquid 4000rpm / ...

Embodiment 3

[0051] A method for preparing a kudzu root compound fermented drink with the effect of sobering up and protecting the liver, comprising the following steps:

[0052] S1, weighing: 30 parts of kudzu root, 10 parts of kudzu flower, 8 parts of Hovenia dulcis, 20 parts of loquat leaves, 10 parts of gardenia, 5 parts of dendrobium leaves;

[0053] S2. Decoction: Soak the raw materials of the same medicine and food in cold water for 30 minutes (the ratio of material to liquid is 1:50), and decoct for 120 minutes after soaking;

[0054] S3, mixed bacteria fermentation: take the decocted stock solution and medicinal material slag to carry out mixed bacteria fermentation (Bacillus lactis: Lactobacillus plantarum = 1:1), activate the composite bacteria in normal saline and inoculate at 2%, white The amount of sugar added is 3%, the fermentation temperature is 29°C, and the fermentation days are 8 days;

[0055] S4, centrifugal: after fermentation is finished, fermented liquid 4000rpm / m...

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Abstract

The invention discloses a preparation method of a radix puerariae compound fermented beverage with sobering-up and liver-protecting effects, and belongs to the field of fermented beverages, and the preparation method comprises the steps of weighing, decoction, mixed fermentation, centrifugation, blending and filling, and sterilization. The fermented kudzuvine root compound beverage is high in hangover-alleviating and liver-protecting effects, and the compound beverage can remarkably improve the content of effective components such as puerarin, daidzein, geniposide, flavone, polyphenol and dihydromyricetin, so that decomposition and absorption of a human body on alcohol are promoted, the hangover-alleviating ability of the fermented kudzuvine root compound beverage is enhanced, and the effect of nourishing the spleen, the stomach, the liver and the kidney can also be achieved.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a method for preparing a kudzu root compound fermented beverage with the effect of sobering up and protecting the liver. Background technique [0002] The number of deaths caused by drinking in the world exceeds 2.73 million, accounting for 5.2% of the total number of deaths in the world, of which 47.7% and 4.2% of the deaths caused by liver cirrhosis and cancer are respectively caused by drinking. Alcoholic liver disease (ALD) is the main cause of chronic liver disease in humans. ALD includes a series of liver diseases, mainly starting from mild steatosis and developing into steatohepatitis, fibrosis and cirrhosis. However, with the development and progress of the times, people pay more and more attention to their own health problems, how to prevent the occurrence of diseases from daily diet has become a topic of urgent concern. At present, there are many medicines ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/10A23L33/105A61K36/8984A61P1/16A61P39/02A61K35/644
CPCA23L2/382A23L33/105A23L33/10A61K36/488A61K36/72A61K36/73A61K36/744A61K36/8984A61K9/0095A61P39/02A61P1/16A61K35/644A61K2236/19A61K2300/00Y02A40/90Y02A50/30
Inventor 杜冰严静黄平樨薛秋艳陈汶意郑若希
Owner SOUTH CHINA AGRI UNIV
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