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CN-122004382-A - Fermented beverage for relieving discomfort after drinking as well as preparation method and application thereof

CN122004382ACN 122004382 ACN122004382 ACN 122004382ACN-122004382-A

Abstract

The invention relates to the technical field of health-care food, and in particular discloses a fermented beverage for relieving discomfort after drinking, a preparation method and application thereof, comprising a pomegranate seed extract and medicated leaven prepared by fermenting a composite yeast seed containing aspergillus oryzae and saccharomyces cerevisiae, wherein the pomegranate seed extract is a pomegranate polyphenol extract, the total polyphenol content is not less than 40%, wherein the resveratrol content is not less than 1.5%, the fermented beverage also comprises malt, malt extract, semen Hoveniae, edible yeast, radix puerariae extract and radix puerariae flower extract, and the fermented beverage prepared by the method is applied to foods or health care products for accelerating ethanol metabolism in blood and relieving dizziness, nausea or weakness discomfort after drinking. The product has stable efficacy and is suitable for preparing food or health care products with the function of dispelling the effects of alcohol.

Inventors

  • ZHANG YUNLONG

Assignees

  • 一杯本草(西安)健康科技有限公司

Dates

Publication Date
20260512
Application Date
20260210

Claims (10)

  1. 1. A fermented beverage for alleviating discomfort after drinking, comprising a pomegranate seed extract and Massa Medicata Fermentata prepared by fermentation of a complex yeast comprising aspergillus oryzae and saccharomyces cerevisiae; The pomegranate seed extract is a pomegranate polyphenol extract, wherein the total polyphenol content in the pomegranate polyphenol extract is not less than 40%, and the resveratrol content is not less than 1.5%.
  2. 2. The fermented beverage for alleviating discomfort after drinking according to claim 1, further comprising malt, malt extract, hovenia dulcis thunb, edible yeast, pueraria lobata extract, and pueraria lobata flower extract.
  3. 3. The fermented beverage for alleviating discomfort after drinking according to claim 2, wherein the medicated leaven is 3-10 parts, malt extract is 3-10 parts, hovenia dulcis thunb is 3-10 parts, edible yeast is 3-10 parts, pueraria lobata extract is 3-10 parts, pueraria lobata flower extract is 3-10 parts, and pomegranate seed extract is 15-40 parts by mass.
  4. 4. Fermented beverage for alleviating discomfort after drinking according to claim 1, wherein the medicated leaven is prepared by the steps of: a. Mixing and crushing 100 parts by weight of flour, 4-6 parts by weight of bitter apricot kernel, 4-6 parts by weight of red bean, 6-8 parts by weight of sweet wormwood, 6-8 parts by weight of cocklebur and 6-8 parts by weight of flaccid knotweed herb; b. Adding 30-40 parts by mass of water into the mixture in the step a, and inoculating a composite yeast seed containing aspergillus oryzae and saccharomyces cerevisiae, wherein the total inoculation amount of the composite yeast seed is 0.5-2% of the total mass of the mixture in the step a, and fermenting for 40-50 hours under the condition of 30-35 ℃ and 70-80% of relative humidity, and the mass ratio of the aspergillus oryzae to the saccharomyces cerevisiae is 1:1; c. and C, drying the fermented material in the step b at 40-50 ℃ until the water content is lower than 10%, crushing and sieving to obtain the medicated leaven.
  5. 5. The fermented beverage for alleviating discomfort after drinking according to claim 1, wherein the maltose content in the malt extract is not less than 60%, the puerarin content in the pueraria extract is not less than 40%, and the total flavone content in the pueraria flower extract is not less than 20%.
  6. 6. A method for preparing a fermented beverage for alleviating discomfort after drinking according to any one of claims 1 to 5, comprising the steps of: Step 1, preparing and weighing medicated leaven, malt extract, hovenia dulcis thunb, edible yeast, kudzuvine root extract, kudzuvine root flower extract and pomegranate seed extract; Step2, mixing the material obtained in the step1 with water, and performing closed fermentation by using the edible yeast to obtain fermentation mixed liquor; step 3, sterilizing the fermentation mixed solution, and stirring and homogenizing to obtain homogenized liquid; And 4, filling to obtain the fermented beverage.
  7. 7. The method for producing a fermented beverage for alleviating discomfort after drinking according to claim 6, wherein in step 2, the condition of the closed fermentation is fermentation at 32 ℃ for 5 hours.
  8. 8. The method for producing a fermented beverage for alleviating discomfort after drinking according to claim 6, wherein the rotational speed of the homogenizing treatment in step 3 is 4000-6000rpm for 5-10 minutes.
  9. 9. The method for producing a fermented beverage for alleviating discomfort after drinking according to claim 6, wherein the sterilization treatment in step 4 is ultra-high temperature instantaneous sterilization under the condition of 121-135 ℃ for 3-8 seconds.
  10. 10. Use of a fermented beverage according to any one of claims 1-5 for alleviating discomfort after drinking in a food or health product for accelerating ethanol metabolism in blood, alleviating dizziness, nausea or malaise after drinking.

Description

Fermented beverage for relieving discomfort after drinking as well as preparation method and application thereof Technical Field The invention relates to the technical field of health-care food, in particular to a fermented beverage for relieving discomfort after drinking, a preparation method and application thereof. Background After alcohol enters the human body, about 90% of the alcohol is metabolized by the liver, converted into acetaldehyde and acetic acid by Alcohol Dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), and finally discharged from the body. The metabolism process has limited speed (about 10 g/hr), excessive drinking is easy to cause acetaldehyde accumulation, damage liver cells, and can cause alcoholic fatty liver, hepatitis and even liver cirrhosis for a long time. In the prior art, the anti-alcohol products are mainly divided into two types, namely chemical synthetic drugs which possibly accompany side effects and natural plant formulas. The chemical synthesis type anti-alcohol agent mainly comprises N-acetylcysteine, vitamin B and the like, relieves symptoms by promoting acetaldehyde metabolism or supplementing coenzyme, but is mostly chemical synthesis components, and has metabolic burden after long-term administration, and plant extraction type liver protection products, such as silymarin, salvia miltiorrhiza and the like, mainly comprise the components of relieving oxidative damage of the liver, but cannot systematically interfere the absorption and preliminary decomposition processes of alcohol in the stomach and intestinal tracts, and have limited anti-alcohol speed. In the field of plant formulas, the prior art mostly adopts a plurality of medicinal materials with the effects of dispelling the effects of alcohol and protecting liver for compounding. For example, chinese patent No. CN106266809a discloses a "Chinese medicine for alleviating hangover", which is prepared from radix Puerariae, semen Hoveniae, fructus Hordei Germinatus, radix Acanthopanacis Senticosi, rhizoma Polygonati, massa Medicata Fermentata, and radix Ophiopogonis by pulverizing and mixing, and making into tea bag, watered pill or honeyed pill. The technical scheme represents a typical thought of traditional Chinese medicine compound anti-alcoholic, and relies on the properties of the raw materials, such as the anti-alcoholic effect of kudzuvine root, the anti-alcoholic effect of hovenia dulcis thunb and the digestion and accumulation-relieving effect of medicated leaven, and the traditional Chinese medicine compound anti-alcoholic effect is simply combined, and the synergistic effect is exerted through water decoction or direct oral administration. However, the prior art scheme has obvious limitation that the effect is completely dependent on natural non-reinforced components in the raw medicinal materials, and the efficacy strength is limited. In particular, the medicated leaven is a common traditional Chinese medicine decoction piece, the preparation of the medicated leaven is mainly natural fermentation, the microbial community and the enzyme activity are unstable, the functions are limited to strengthening spleen and digestion, and functional design and strengthening are not performed aiming at anti-alcoholic metabolism, the compound is focused on the whole regulation and liver protection after drinking, but the quick absorption process of alcohol in gastrointestinal tracts, especially stomach lacks active intervention links, so that the onset speed is slow, the effect of relieving acute discomfort after drinking is not ideal, the product is in the form of tea bags and pills, the taking is inconvenient, the dissolution and bioavailability of active ingredients are greatly influenced by individual brewing or digestion processes, and the effect is unstable. Thus, to solve such problems, we propose fermented beverages for alleviating discomfort after drinking, and a method of preparing and use thereof. Disclosure of Invention The invention aims to solve the defects in the prior art, and provides a fermented beverage for relieving discomfort after drinking, a preparation method and application thereof. In order to achieve the above purpose, the present invention adopts the following technical scheme: A fermented beverage for alleviating discomfort after drinking, comprising a pomegranate seed extract and medicated leaven prepared by fermenting a composite yeast seed comprising aspergillus oryzae and saccharomyces cerevisiae; The pomegranate seed extract is a pomegranate polyphenol extract, wherein the total polyphenol content in the pomegranate polyphenol extract is not less than 40%, and the resveratrol content is not less than 1.5%. Preferably, malt extract, semen Hoveniae, edible yeast, radix Puerariae extract and radix Puerariae flower extract are also included. Preferably, the medicated leaven comprises, by mass, 3-10 parts of malt extract, 3-10 parts of hovenia dulcis thunb, 3-10 parts of edible ye