CN114287543A - Liver-protecting and alcohol-dispelling beverage containing kudzuvine root, bitter gourd and sweetened mung bean paste and preparation process of beverage - Google Patents
Liver-protecting and alcohol-dispelling beverage containing kudzuvine root, bitter gourd and sweetened mung bean paste and preparation process of beverage Download PDFInfo
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Abstract
The invention discloses a liver-protecting and alcohol-dispelling kudzu vine root, balsam pear and mung bean paste beverage and a preparation process thereof, wherein the formula of the alcohol-dispelling and liver-protecting mung bean paste comprises the following components in parts by weight: 4-5% of northeast green mung bean, 2-6% of kudzu root powder, 2-4% of bitter gourd, 3-5% of white granulated sugar, 80-85% of water, 0.2-0.3% of food additive and 0.3-0.5% of edible essence. Compared with the prior art, the invention has the advantages that: the invention not only can keep the fresh and full taste of the mung bean paste, but also can effectively keep the natural ingredients of the raw materials, and meets the requirements of consumers on the product quality and the requirements of alcohol-making and liver-protecting.
Description
Technical Field
The invention relates to the technical field of mung bean paste beverages, in particular to a liver-protecting and hangover-alleviating kudzuvine root, balsam pear and mung bean paste beverage and a preparation process thereof.
Background
In 2021, the scale of the Chinese liquor retail market is nearly 5000 million yuan, and the scale of users is nearly 5.4 million people; the disability with 3.5% of global disease burden and the loss of healthy life are caused by drinking, and the reports of the multi-system diseases caused by alcoholic liver diseases and improper drinking in modern medicine are rare. The mung bean soup is deeply accepted by consumers as the traditional hangover alleviating tea in China; the kudzu root is a pure natural health care product approved by Ministry of health for both medicine and food, and the mechanism and pharmacological action of the sobering up are preliminarily approved by research. At present, a single mung bean beverage, a kudzu root extract gel or an acidic mung bean and kudzu root beverage is mostly used in the market, and the functions of protecting the liver and relieving the effect of alcohol are limited or the taste is poor.
Disclosure of Invention
The invention aims to solve the technical problems and provide a liver-protecting and hangover-alleviating beverage containing kudzuvine root, balsam pear and mung bean paste and a preparation process thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the liver-protecting and hangover-alleviating kudzuvine root, balsam pear and mung bean paste beverage comprises the following components in parts by weight: 3-6% of northeast green mung bean, 1-7% of kudzu root powder, 1-5% of bitter gourd, 2-7% of white granulated sugar, 76-88% of water, 0.1-0.4% of food additive and 0.2-0.7% of edible essence.
As an improvement, the formula of the mung bean paste for relieving alcoholism and protecting liver comprises the following components in percentage by weight: 4-5% of northeast green mung bean, 2-6% of kudzu root powder, 2-4% of bitter gourd, 3-5% of white granulated sugar, 80-85% of water, 0.2-0.3% of food additive and 0.3-0.5% of edible essence.
As an improvement, the white granulated sugar in the mung bean paste for relieving alcoholism and protecting liver can be replaced by erythritol.
A preparation process of a liver-protecting and hangover-alleviating beverage containing kudzuvine roots, bitter gourds and mung bean paste comprises the following steps:
(1) gelatinizing the kudzu root powder: pouring the kudzu root powder into a jacketed kettle with a proper amount of water for heating, starting a stirring structure in the process for fully stirring, and pumping the gelatinized kudzu root powder into a high-shear tank through a liquid pump after the kudzu root powder is boiled to be completely gelatinized;
(2) mung bean treatment: selecting high-quality mung beans for cleaning, putting the cleaned mung beans and peanuts into a jacketed kettle, and boiling the mung beans until the mung beans bloom; adding appropriate amount of water into cooked mung beans by a colloid mill, pulping for 1 time, and pumping into a high-speed emulsification tank;
(3) bitter gourd treatment: cleaning bitter gourd, removing bitter gourd seeds, cutting into pieces, adding a proper amount of water, pulping for 1-3 times, and pumping into a high-speed emulsification tank;
(4) emulsion stabilizer: supplementing a proper amount of water to the green soybean milk liquid in the high-speed emulsifying tank to ensure that the temperature of the green soybean milk liquid reaches 60-90 ℃, starting a stirring mechanism and slowly and uniformly adding a dry mixture of a stabilizer and white sugar;
(5) presetting volume: pumping the dissolved materials into a blending tank, starting stirring, slowly adding into the blending tank, presetting the volume, and measuring the pH value of the feed liquid to be 7.0-7.2;
(6) and (3) volume fixing: adding pigment essence into the blending tank and fixing the volume;
(7) homogenizing: homogenizing the material at 65-70 deg.C for 1 time, and controlling pressure at 28mpa during homogenizing process;
(8) and (3) sterilization: uniformly canning and sterilizing, and sterilizing at 137 deg.C for 5-20 s.
As a modification, the stirring time of the stirring mechanism in the step (4) is 15 minutes.
As an improvement, the pigment in the step (6) needs to be dissolved by adding a proper amount of water before being added into a blending tank.
Compared with the prior art, the invention has the advantages that: the invention combines the mung bean and the kudzu root and can realize industrial production through innovative process and biotechnology; the invention not only can keep the fresh and full taste of the mung bean paste, but also can effectively keep the natural ingredients of the raw materials, and meets the requirements of consumers on the product quality and the requirements of alcohol-making and liver-protecting.
Detailed Description
The main components in the formula and the new process are analyzed:
the kudzuvine root has the effects of relieving alcoholism and protecting liver: radix Puerariae is dried root of Pueraria lobata Ohwi of Leguminosae, and has effects in expelling pathogenic factors from muscles and skin, relieving fever, promoting salivation, quenching thirst, promoting eruption, invigorating yang, relieving diarrhea, dredging meridian passage, and relieving alcoholism in Chinese pharmacopoeia 2020. Can be used for treating fever, headache, stiffness and pain of neck and back, thirst, diabetes, measles without adequate eruption, dysentery due to heat evil, diarrhea, vertigo, headache, apoplexy, hemiplegia, thoracic obstruction, cardiodynia, and alcoholic injury. In the classic and famous formulas of pueraria root health promoting decoction, pueraria root detoxification decoction and pueraria root stomach calming powder, pueraria root appears as monarch drug, so that the pueraria root has the functions of dispelling the effects of alcohol and protecting liver, spleen and stomach.
The mechanism of sobering up and protecting liver of kudzuvine root is as follows: after the alcohol enters the human body, a large amount of free radicals are generated, and the body, mainly the liver, is damaged. Radix Puerariae contains 12% of flavonoids such as puerarin, soybean flavonoid glycoside, daidzin, etc., and also contains protein, amino acids, sugar, and essential minerals such as iron, calcium, copper, selenium, etc. effective in resisting liver tissue lipid peroxidation damage caused by alcohol; wherein the daidzin can decompose ethanol toxicity, and prevent reduction of inhibition function of ethanol on brain; can inhibit the absorption of alcohol by intestine and stomach, and promote the metabolism and excretion of alcohol in blood. Has good curative effect in clinical research on treating alcoholism by using pueraria flavone.
The detoxifying and liver protecting effects and mechanisms of the mung beans are as follows: traditional Chinese medicine holds that mung beans can remove various toxins, have the effects of clearing heat and removing toxicity, are good diuretic and antidotes drugs, and are widely used in traditional hangover-alleviating formulas. According to the modern research on medicines, mung beans can play a role in detoxifying from multiple links. The mung beans contain proteins, tannins and the like, which are easy to combine with heavy metals to form precipitates, so that the absorption of poisons is weakened; in addition, the mung beans can act with the mucosa wall of the small intestine to influence the physiological function of the small intestine, so that the absorption of poisons is weakened; the most important point is that the pharmacological active ingredients of the mung bean hull, such as flavone, can influence the action of drug metabolizing enzymes of the organism, because many drugs and poisons are converted into non-toxic products through drug metabolizing enzyme systems in the organism. In addition, the mung bean can regulate and control drug transporters in the kidney and bile duct and accelerate the excretion of toxicants, so the mung bean can realize the synergistic detoxification from multiple aspects, and the detoxification principle of the mung bean is that the mung bean protein and other components are combined with organic phosphorus and heavy metal to form precipitates. Has strong detoxicating effect, and can relieve various toxins, protect liver and resist allergy.
Experiments in the research on how mung beans improve lipid metabolism and protect the liver by regulating intestinal flora prove that mung bean intervention strengthens the antioxidant defense system of the organism, including the increase of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), total antioxidant capacity (T-AOC) and the reduction of Malondialdehyde (MAD). The mung bean diet can obviously reduce liver index and cholesterol and triglyceride in serum caused by high-fat and high-sugar diet, and reduce the degree of liver injury aggravated by stress reaction of the high-fat and high-sugar diet.
The balsam pear has the functions of protecting liver and clearing heat and toxic materials: the balsam pear is a characteristic vegetable used as both medicine and food, and pharmacological research shows that the balsam pear has various biological activities; the balsam pear tea prepared by taking pawpaw as a raw material has the efficacies of reducing pathogenic fire, clearing away heat and toxic material, protecting liver and the like, and is popular with consumers. The balsam pear is not only a good liver-protecting food, but also can reduce the incidence rate of liver cancer. The quality difference of the balsam pear tea prepared in different drying modes and the related activity of the balsam pear tea prepared in different drying modes of the soup piano of China agriculture university show that the balsam pear dried tea can improve the liver injury of the restrained and stressed mice and adjust the fat metabolism disorder; meanwhile, the dried bitter gourd has certain limitation on the maintenance of nutrient components and flavor. The invention fully utilizes the balsam pear, ensures more comprehensive nutrient components and flavor and promotes the protection of liver organs in the drinking process.
The full-utilization pulping process of the materials improves the utilization rate of nutrient substances: experiments show that after the pueraria phaseoloides decoction intervenes in alcoholism mice for 4 weeks, Malondialdehyde (MDA) which is a relevant index of liver health is reduced, Triglyceride (TG) glutamic-oxalacetic transaminase (AST) and glutamic-pyruvic transaminase (ALT) are reduced, the activity value of glutathione peroxidase (GSH-Px) is increased, the damage of alcohol to the liver is reduced, and the liver is protected. The mung bean and kudzu root beverage is prepared by adopting the supernatant of boiled mung beans and kudzu roots, and the mung beans and the kudzu roots are not fully utilized, so that the nutritional ingredients of the materials are not fully utilized. The invention fully utilizes the mung bean, the kudzu root powder and the balsam pear, ensures more comprehensive nutrient components, increases dietary fiber and promotes the protection of liver organs in the drinking process.
Neutral formula, reduce alcohol irritation to stomach: experiments prove that the kudzu root beverage has no toxicity, the kudzu root beverage prolongs the average drunkenness time of experimental mice by 6.73 minutes, the sobering time is shortened by 84.25 minutes, and the blood ethanol content of the mice taking the kudzu root beverage is obviously lower than that of a comparison group. The radix puerariae beverage has the effects of increasing the capacity of wine, preventing drunkenness and relieving alcoholism, and can effectively relieve acute liver injury caused by alcohol. The kudzu root beverage is a kudzu root water extract acidified product, and researches show that a neutral product is more favorable for relieving the stimulation of alcohol to stomach than an acidic product.
The loss of effective components is reduced to the maximum extent by ultrahigh-temperature instantaneous sterilization: the ultra-high temperature instant sterilization technology and the aseptic packaging technology are combined, after the ultra-high temperature instant sterilization, the product is packaged in an aseptic environment, the total microbial quantity of the product can be effectively controlled, the quality guarantee period of the food is greatly prolonged, and the nutrition and the flavor of the product can be furthest preserved due to the short sterilization duration. At present, single mung bean beverage, kudzu vine root extract gel or acidic mung bean kudzu vine root beverage are mainly used in the market, and a high-temperature high-pressure long-time sterilization mode or an acidic pasteurization mode is mainly used, so that the functions of effective active ingredients are reduced, and the functions of liver protection and alcohol effect dispelling are weakened.
The natural compound food additive ensures the unique and high-quality sense of the product: the traditional mung bean beverage is sticky and not tasty, and the invention adopts the natural extracted food additive, thereby effectively reducing the viscosity of the product, ensuring rich sandy feeling and breaking through the cognition of consumers on the roughness and the burnt taste of common grain products.
Example 1
The liver-protecting and hangover-alleviating kudzuvine root, balsam pear and mung bean paste beverage comprises the following components in parts by weight: 3-6% of northeast green mung bean, 1-7% of kudzu root powder, 1-5% of bitter gourd, 2-7% of white granulated sugar, 76-88% of water, 0.1-0.4% of food additive and 0.2-0.7% of edible essence.
The liver-protecting and hangover-alleviating kudzuvine root, balsam pear and mung bean paste beverage comprises the following components in parts by weight: 4-5% of northeast green mung bean, 2-6% of kudzu root powder, 2-5% of bitter gourd, 3-5% of white granulated sugar, 80-85% of water, 0.2-0.3% of food additive and 0.3-0.5% of edible essence.
White granulated sugar in the mung bean paste for relieving alcoholism and protecting liver can be replaced by erythritol.
A preparation process of a liver-protecting and hangover-alleviating beverage containing kudzuvine roots, bitter gourds and mung bean paste comprises the following steps:
(1) gelatinizing the kudzu root powder: pouring the kudzu root powder into a jacketed kettle with a proper amount of water for heating, starting a stirring structure in the process for fully stirring, and pumping the gelatinized kudzu root powder into a high-shear tank through a liquid pump after the kudzu root powder is boiled to be completely gelatinized;
(2) mung bean treatment: selecting high-quality mung beans for cleaning, putting the cleaned mung beans and peanuts into a jacketed kettle, and boiling the mung beans until the mung beans bloom; adding appropriate amount of water into cooked mung beans by a colloid mill, pulping for 1 time, and pumping into a high-speed emulsification tank;
(3) bitter gourd treatment: cleaning bitter gourd, removing bitter gourd seeds, cutting into pieces, adding a proper amount of water, pulping for 1-3 times, and pumping into a high-speed emulsification tank;
(4) emulsion stabilizer: supplementing a proper amount of water to the green soybean milk liquid in the high-speed emulsifying tank to ensure that the temperature of the green soybean milk liquid reaches 60-90 ℃, starting a stirring mechanism and slowly and uniformly adding a dry mixture of a stabilizer and white sugar;
(5) presetting volume: pumping the dissolved materials into a blending tank, starting stirring, slowly adding into the blending tank, presetting the volume, and measuring the pH value of the feed liquid to be 7.0-7.2;
(6) and (3) volume fixing: adding pigment essence into the blending tank and fixing the volume;
(7) homogenizing: homogenizing the material at 65-70 deg.C for 1 time, and controlling pressure at 28mpa during homogenizing process;
(8) and (3) sterilization: uniformly canning and sterilizing, and sterilizing at 137 deg.C for 5-20 s.
The stirring time of the stirring mechanism in the step (4) is 15 minutes.
And (4) adding a proper amount of water to dissolve the pigment in the step (6) before adding the pigment into the blending tank.
Example 2
The liver-protecting and hangover-alleviating kudzuvine root, balsam pear and mung bean paste beverage comprises the following components in parts by weight: 4-5% of northeast green mung bean, 2-6% of kudzu root powder, 2-4% of bitter gourd, 3-5% of white granulated sugar, 80-85% of water, 0.2-0.3% of food additive and 0.3-0.5% of edible essence.
White granulated sugar in the mung bean paste for relieving alcoholism and protecting liver can be replaced by erythritol.
A preparation process of a liver-protecting and hangover-alleviating beverage containing kudzuvine roots, bitter gourds and mung bean paste comprises the following steps:
(1) gelatinizing the kudzu root powder: pouring the kudzu root powder into a jacketed kettle with a proper amount of water for heating, starting a stirring structure in the process for fully stirring, and pumping the gelatinized kudzu root powder into a high-shear tank through a liquid pump after the kudzu root powder is boiled to be completely gelatinized;
(2) mung bean treatment: selecting high-quality mung beans for cleaning, putting the cleaned mung beans and peanuts into a jacketed kettle, and boiling the mung beans until the mung beans bloom; adding appropriate amount of water into cooked mung beans by a colloid mill, pulping for 1 time, and pumping into a high-speed emulsification tank;
(3) bitter gourd treatment: cleaning bitter gourd, removing bitter gourd seeds, cutting into pieces, adding a proper amount of water, pulping for 1-3 times, and pumping into a high-speed emulsification tank;
(4) emulsion stabilizer: supplementing a proper amount of water to the green soybean milk liquid in the high-speed emulsifying tank to ensure that the temperature of the green soybean milk liquid reaches 60-90 ℃, starting a stirring mechanism and slowly and uniformly adding a dry mixture of a stabilizer and white sugar;
(5) presetting volume: pumping the dissolved materials into a blending tank, starting stirring, slowly adding into the blending tank, presetting the volume, and measuring the pH value of the feed liquid to be 7.0-7.2;
(6) and (3) volume fixing: adding pigment essence into the blending tank and fixing the volume;
(7) homogenizing: homogenizing the material at 65-70 deg.C for 1 time, and controlling pressure at 28mpa during homogenizing process;
(8) and (3) sterilization: uniformly canning and sterilizing, and sterilizing at 137 deg.C for 5-20 s.
The stirring time of the stirring mechanism in the step (4) is 15 minutes.
And (4) adding a proper amount of water to dissolve the pigment in the step (6) before adding the pigment into the blending tank.
The present invention and the embodiments thereof have been described above without limitation, and it is within the scope of the present invention that those skilled in the art should be able to devise similar structural modes and embodiments without inventive changes without departing from the spirit and scope of the present invention.
Claims (6)
1. The liver-protecting and hangover-alleviating kudzuvine root-mung bean paste beverage is characterized in that the formula of the hangover-alleviating and liver-protecting mung bean paste is as follows in weight ratio: 3-6% of northeast green mung bean, 1-7% of kudzu root powder, 1-5% of bitter gourd, 2-7% of white granulated sugar, 76-88% of water, 0.1-0.4% of food additive and 0.2-0.7% of edible essence.
2. The liver-protecting and hangover-alleviating kudzuvine root-mung bean paste beverage as claimed in claim 1, wherein the recipe of the hangover-alleviating and liver-protecting mung bean paste comprises the following components in parts by weight: 4-5% of northeast green mung bean, 2-6% of kudzu root powder, 2-5% of bitter gourd, 3-5% of white granulated sugar, 80-85% of water, 0.2-0.3% of food additive and 0.3-0.5% of edible essence.
3. The liver-protecting and hangover-alleviating kudzuvine root-mung bean paste beverage as claimed in any one of claims 1 to 2, wherein white granulated sugar in the hangover-alleviating and liver-protecting mung bean paste can be replaced by erythritol.
4. A preparation process of a liver-protecting and hangover-alleviating kudzuvine root and mung bean paste beverage is characterized by comprising the following steps:
(1) gelatinizing the kudzu root powder: pouring the kudzu root powder into a jacketed kettle with a proper amount of water for heating, starting a stirring structure in the process for fully stirring, and pumping the gelatinized kudzu root powder into a high-shear tank through a liquid pump after the kudzu root powder is boiled to be completely gelatinized;
(2) mung bean treatment: selecting high-quality mung beans for cleaning, putting the cleaned mung beans and peanuts into a jacketed kettle, and boiling the mung beans until the mung beans bloom; adding appropriate amount of water into cooked mung beans by a colloid mill, pulping for 1 time, and pumping into a high-speed emulsification tank;
(3) bitter gourd treatment: cleaning bitter gourd, removing bitter gourd seeds, cutting into pieces, adding a proper amount of water, pulping for 1-3 times, and pumping into a high-speed emulsification tank;
(4) emulsion stabilizer: supplementing a proper amount of water to the green soybean milk liquid in the high-speed emulsifying tank to ensure that the temperature of the green soybean milk liquid reaches 60-90 ℃, starting a stirring mechanism and slowly and uniformly adding a dry mixture of a stabilizer and white sugar;
(5) presetting volume: pumping the dissolved materials into a blending tank, starting stirring, slowly adding into the blending tank, presetting the volume, and measuring the pH value of the feed liquid to be 7.0-7.2;
(6) and (3) volume fixing: adding pigment essence into the blending tank and fixing the volume;
(7) homogenizing: homogenizing the material at 65-70 deg.C for 1 time, and controlling pressure at 28mpa during homogenizing process;
(8) and (3) sterilization: uniformly canning and sterilizing, and sterilizing at 137 deg.C for 5-20 s.
5. The liver-protecting and hangover-alleviating kudzuvine root-mung bean paste beverage as claimed in claim 4, wherein the stirring time of the stirring mechanism in the step (4) is 15 minutes.
6. The liver-protecting and hangover-alleviating kudzuvine root-mung bean paste beverage as claimed in claim 4, wherein the pigment in the step (6) is dissolved by adding a proper amount of water before being added into the blending tank.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116114831A (en) * | 2023-02-28 | 2023-05-16 | 徐州汉元生合生物科技有限公司 | Spleen-strengthening dampness-dispelling red bean paste and preparation process thereof |
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| CN106359609A (en) * | 2016-08-30 | 2017-02-01 | 徐州市汉元生物科技研究所 | Mung bean paste beverage and processing technology thereof |
| KR20200045116A (en) * | 2018-10-22 | 2020-05-04 | (주)비엔텍 | Composition comprising natural complex extract for protecting liver and relieving hangover |
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| CN1370454A (en) * | 2001-02-26 | 2002-09-25 | 林庶亮 | Kudzu vine beverage and its prepn |
| CN104188021A (en) * | 2014-07-16 | 2014-12-10 | 吉林农业大学 | Mung bean toxicity-removing and liver-protecting health-care beverage and production method thereof |
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