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Preparation method of actinidia arguta lactobacillus anti-alcohol beverage

The technology of soft jujube kiwi fruit and lactic acid bacteria drink is applied in the field of soft jujube kiwi fruit lactic acid bacteria hangover drink and its preparation, which can solve the problems of harming human health and liver burden, and achieves the advantages of simple process, improving SOD activity and preventing alcoholic liver damage. Effect

Pending Publication Date: 2022-07-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Drinking alcohol is a favorite eating habit of most people in China, but excessive drinking will put a huge burden on the liver and harm human health

Method used

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  • Preparation method of actinidia arguta lactobacillus anti-alcohol beverage
  • Preparation method of actinidia arguta lactobacillus anti-alcohol beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A lactic acid bacteria hangover drink from jujube kiwi fruit, comprising the following formula components in parts by weight: 20 parts of skim milk powder, 20 parts of citrus aurantium, 40 parts of soft jujube kiwi fruit, 15 parts of almonds, 0.15 parts of functional bacteria, and xylose 5 parts of alcohol, 0.01 part of maltodextrin, 0.01 part of xanthan gum.

[0031] Described a kind of preparation method of jujube kiwi fruit lactic acid bacteria hangover drink, comprises the following operation steps:

[0032] S1. Preparation of functional strains for fermentation

[0033] In step S1, for the preparation of fermented strains, skim milk powder is dissolved in hot water, pasteurized after homogenization, cooled to fermentation temperature and then inoculated, and obtained after fermentation.

[0034] S2. Preparation of Fructus Aurantii extract, jujube kiwi fruit polypeptide, flavor pigment, stabilizer, sugar solution, honey, maltodextrin, xylitol and xanthan gum.

[0...

Embodiment 2

[0043] A soft jujube kiwi fruit lactic acid bacteria hangover drink, comprising the following formula components in parts by weight: 25 parts of skim milk powder, 25 parts of aurantium seeds, 48 ​​parts of soft jujube kiwi fruit, 20 parts of almonds, 0.2 parts of functional bacteria, and xylose 6 parts of alcohol, 0.04 part of maltodextrin, 0.04 part of xanthan gum.

[0044] Described a kind of preparation method of jujube kiwi fruit lactic acid bacteria hangover drink, comprises the following operation steps:

[0045] S1. Preparation of functional strains for fermentation

[0046] In step S1, for the preparation of fermented strains, skim milk powder is dissolved in hot water, pasteurized after homogenization, cooled to fermentation temperature and then inoculated, and obtained after fermentation.

[0047] S2. Preparation of Fructus Aurantii extract, jujube kiwi fruit polypeptide, flavor pigment, stabilizer, sugar solution, honey, maltodextrin, xylitol and xanthan gum.

[0...

Embodiment 3

[0056] A kiwi fruit lactic acid bacteria hangover drink, comprising the following formula components in parts by weight: 23 parts of skim milk powder, 23 parts of aurantium seeds, 46 parts of soft jujube kiwi fruit, 25 parts of almonds, 0.18 parts of functional bacteria, and xylose 6.1 parts of alcohol, 0.05 part of maltodextrin, and 0.05 part of xanthan gum.

[0057] Described a kind of preparation method of jujube kiwi fruit lactic acid bacteria hangover drink, comprises the following operation steps:

[0058] S1. Preparation of functional strains for fermentation

[0059] In step S1, for the preparation of fermented strains, skim milk powder is dissolved in hot water, pasteurized after homogenization, cooled to fermentation temperature and then inoculated, and obtained after fermentation.

[0060] S2. Preparation of Fructus Aurantii extract, jujube kiwi fruit polypeptide, flavor pigment, stabilizer, sugar solution, honey, maltodextrin, xylitol and xanthan gum.

[0061] 23...

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Abstract

The invention relates to a preparation method of an actinidia arguta lactobacillus beverage capable of dispelling the effects of alcohol. The actinidia arguta lactobacillus beverage capable of dispelling the effects of alcohol is prepared from the following formula components in parts by weight: 15 to 25 parts of dried skim milk, 15 to 25 parts of semen hoveniae, 40 to 50 parts of actinidia arguta, 15 to 25 parts of almonds, 0.15 to 0.3 part of functional strains, 5 to 6.5 parts of xylitol, 0.01 to 0.05 part of maltodextrin and 0.01 to 0.05 part of xanthan gum. The preparation method of the actinidia arguta lactobacillus beverage capable of dispelling the effects of alcohol comprises the following steps: checking and accepting raw materials, cleaning, peeling, juicing, performing enzymolysis, performing centrifugal separation, filtering and clarifying, seasoning, sterilizing, canning and the like, and finally obtaining the beverage capable of dispelling the effects of alcohol rich in polyphenols. Along with increasingly abundant types of wine products, the number of drinkers is continuously increased. The prepared actinidia arguta lactic acid bacteria hangover-alleviating beverage provides a new choice for preventing alcoholic liver injury for people, so that people can enjoy good wine as much as possible, the worry about liver injury is reduced, and the actinidia arguta lactic acid bacteria hangover-alleviating beverage has both nutrition and nature, and is healthy and delicious.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a lactic acid bacteria hangover drink from jujube kiwi fruit and a preparation method thereof. Background technique [0002] Drinking alcohol is a favorite eating habit of most people in China, but excessive drinking will put a huge burden on the liver and harm human health. Polyphenols can scavenge free radicals and relieve oxidative stress, and are an excellent resource for the treatment of oxidative stress-induced liver damage. Citrus aurantium, on the other hand, has significantly improved the effect of preventing alcoholic liver damage and reducing inflammation caused by chronic alcohol intake. Supplemented by the key components of jujube kiwifruit and honey, the intervention effect of alcohol dehydrogenase and superoxide dismutase in the blood that promotes alcohol metabolism makes the product have a good function of relieving alcohol and protecting the liver. S...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23L2/38A23L2/52A23L33/105A23L33/18
CPCA23C9/1322A23C9/13A23C9/1307A23L2/38A23L33/105A23L33/18A23L2/52A23V2002/00A23V2200/334A23V2200/16A23V2250/21A23V2250/5086A23V2250/5114A23V2250/6422
Inventor 梁雨馨李师行李卡李璐璐宋晓涵陶冰洁梁言许琼元夏宁张华江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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