CN108308489A - A kind of preparation method for solid beverage of sobering up - Google Patents

Abstract

A method for preparing a hangover solid drink, comprising the following steps: (1) Enzyme fermentation of main ingredients; (2) Preparation of auxiliary ingredients Pueraria chinensis, Schisandra chinensis, and hawthorn extracts; (3) Mixing materials to obtain a final mixture; (4) Forming ; (5) Freeze sublimation drying; (6) Packaging. The hangover solid beverage of the present invention has an alcohol dehydrogenase activity activation rate of 27%-30%, can be quickly dissolved and dispersed into a light yellow uniform liquid in hot water above 70°C, and has no precipitation or stratification after standing; Enzymes have a unique fermented flavor; 26‑30% soluble solids; safe to eat and low production cost.

Description

A kind of preparation method of hangover solid drink

technical field

The invention relates to a preparation method of a hangover solid drink, in particular to a preparation method of a hangover solid drink capable of protecting the liver.

Background technique

In recent years, with the continuous improvement of people's living standards, the number and volume of alcohol consumption in my country are on the rise, and the number of alcohol (ethanol) poisoning, especially acute alcohol poisoning, has also increased sharply. After alcohol enters the human body, most of it is absorbed by the duodenum and jejunum, and the rest is absorbed by the stomach. However, 90% to 98% of its metabolism in the human body is carried out through oxidation in the liver, and only 2% to 10% is excreted through exhalation, urination and sweating. Alcohol is oxidized and excreted slowly in the human body. Therefore, alcohol metabolites are easy to accumulate in the human body, such as acetaldehyde, free radicals, etc., and then cause damage to the human gastrointestinal tract, liver, brain and other organs. The reason for drunkenness is that the concentration of ethanol in the blood is too high, which leads to the transmission of the central nervous system. , New Zealand Laifubao Baogan Pills, American Detoxification Yangglycosides, Japan Wantian Enzyme, Japan SunnyHealth Hangover Tablets, etc., Neptune Golden Bottle, "Barcoteer" Hangover Tea, Wine Partner, China Taiwan Senhuo Enzyme, etc. Most of the anti-alcoholic drugs developed in western countries are synthetic drugs, while Asian countries focus on the research and development of Chinese herbal medicines. It is mainly carried out in two aspects. One is to look for gastrointestinal absorption inhibitors, inhibit the absorption of alcohol in the gastrointestinal tract, and strengthen the flow-through effect of ethanol in the gastrointestinal tract, so as to reduce the concentration of ethanol in the blood; Part of the substance reaches the stomach, which has a potential impact on health; the second is to look for metabolic enhancers, enhance the activity of alcohol metabolism enzymes in the liver, accelerate the elimination rate of alcohol and its metabolites, and reduce the damage to the human body. The key is to activate Alcohol dehydrogenase and acetaldehyde dehydrogenase. Under the action of activated alcohol dehydrogenase, the metabolism of ethanol into acetaldehyde is accelerated, and the generated acetaldehyde is rapidly dehydrogenated in the liver under the action of activated acetaldehyde dehydrogenase to directly generate acetic acid, and finally decomposed into carbon dioxide and Water, which enhances the excretion of ethanol and its metabolites, plays a sobering and anti-drunk effect. However, this method has the disadvantage of accelerating the increase in blood viscosity.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a method for preparing a hangover solid drink. After drinking, the obtained hangover solid drink has mild efficacy and can activate alcohol dehydrogenase and acetaldehyde dehydrogenation with high efficiency. enzyme.

The technical solution adopted by the present invention to solve the technical problem is a method for preparing a hangover solid drink, comprising the following steps:

(1) Enzyme fermentation of main ingredients: select fresh pomelo, tomato, grape and papaya, after pretreatment of peeling and seed removal, wash with water, and scald with water at 80-100°C (preferably 90°C) for 1-2min ( preferably 1.5min), cooled and drained, then crushed to obtain mixed fruit pulp, and the mixed fruit pulp was refined until the pulp particle size was ≤1.2mm, and then sugar equivalent to 10-20% (preferably 15%) of the weight of the mixed fruit pulp was added (preferably brown sugar), stir evenly to make it dissolve to obtain sugar syrup; then add activated high-activity dry yeast solution for wine equivalent to 0.5-1.0% (preferably 0.8%) of the weight of sugar syrup, and dry it at 20°C- Leave to ferment at 25°C (preferably 22°C) for 14 days to 21 days (preferably 18 days), then inoculate a mixed bacterial solution equivalent to 5-8% (preferably 6%) of the weight of the sugar syrup, and keep the temperature at 35°C- 42°C (preferably 37°C), ferment for 14d-21 days (preferably 18 days), then transfer to normal temperature and store for 180 days, and then obtain the main ingredient enzyme; it can be stored at normal temperature;

The preparation method of the activated high-activity dry yeast solution for wine: add high-activity dry yeast for wine into water equivalent to 8-12 times its weight, and activate it in a water bath at 30-32°C for more than 30 minutes to obtain . The high-activity dry yeast for wine is preferably high-activity dry yeast for Angel brand wine.

The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum ( Lactobacillus fermentum ) and M-16V Bifidobacterium breve ( Bifidobacterium breve ), and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:1 -3; the concentration of bacteria in the mixed bacteria solution is 10 ⁸ -10 ¹² per gram of bacteria solution.

The weight ratio of the main ingredients grapefruit, tomato, grape and papaya is preferably: 3-5:2-4:1-2:1.

(2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extract: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, and add edible alcohol with a volume concentration of 70-95% equivalent to 6-8 times the weight of the mixed material solution, reflux extraction 2-4 times, each time 2-3h, to obtain the alcohol extraction solution and the alcohol extraction residue; the alcohol extraction solution is recovered edible alcohol, and concentrated into an alcohol extraction extract with a relative density of 1.14~1.28; the alcohol extraction residue is then Add water equivalent to 8-10 times its mass and decoct 1-2 times, each time for 2-4h, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.26-1.39, and Mix with alcohol extraction extract to obtain auxiliary materials; set aside;

The weight ratio of the dried kudzu flower, dried schisandra, and dried hawthorn is preferably: 4-6:3-5:1.

(3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through a filter bag of 80-120 mesh (preferably 100 mesh), it is combined with the auxiliary material obtained in step (2), and the weight of the filtered main ingredient enzyme and auxiliary material The ratio is 5:1-2, stir evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 1-2:1 (preferably 1.5:1); then Adjust the sugar content of the mixture to 15-25 degrees, and then add citric acid equivalent to 0.5-1.5% of the weight of the main material and auxiliary material mixture to obtain the final mixture;

In this step, maltodextrin is added, mainly as a processing aid to absorb nutrients. The role of adding citric acid is to adjust the flavor of the mixture.

(4) Molding: Preferably, the final mixture obtained in step (3) is fed into a solid beverage molding machine for molding;

(5) Freeze sublimation drying:

The following operations are preferred: evenly spread the material formed in step (4) on the charging tray, and quickly put the charging tray into a low-temperature freezer with a set temperature (- 32°C to -40°C); The good loading tray is transferred from the low-temperature freezer to the drying chamber, and the vacuum degree of the drying chamber is controlled at 66.7Pa; the setting procedure of the heating plate temperature is: raise the temperature to 80 ℃ within 1.5 hours, keep the temperature for 5 hours, and then within 1 hour Cool down to 70 °C, keep the temperature for 1 h, and then turn off the heater automatically after cooling down to 60 °C within 1 h, and cool down to room temperature naturally.

(6) Packaging: It is preferred to measure and package in a sealed, sterile environment with a relative humidity below 30%.

The hangover solid beverage of the present invention has a golden-yellow granular appearance, loose shape, and no agglomeration; the activation rate of alcohol dehydrogenase is 27%-30%, and it can be quickly dissolved and dispersed into a light yellow uniform in hot water above 70°C Liquid, no precipitation and no stratification after standing; it has the unique fermentation flavor of enzymes; 26-30% soluble solids; safe to eat and low production cost. The polyphenols contained in fruits and vegetables, together with various organic acids, vitamins and nutrients, greatly increase the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase. In addition, fruits and vegetables can also relieve nausea and nausea after drinking, and accelerate alcohol dehydrogenation. From the effect of urine excretion, it is inoculated and fermented by yeast-Lactobacillus plantarum to make enzymes, which are rich in nutrients such as vitamins, enzymes, minerals and secondary metabolites, and can purify blood, improve alcohol dehydrogenase, acetaldehyde The role of dehydrogenase activity.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

Example 1

Main raw materials: 500kg of fresh grapefruit, 200kg of fresh tomato, 200kg of fresh grape, 100kg of fresh papaya, 200kg of dried kudzu flower, 150kg of dried schisandra, and 50kg of dried hawthorn. Choose fresh fruits with good maturity, large and plump grains, no pests and diseases, and no mildew.

This embodiment includes the following steps:

(1) Enzyme fermentation of main ingredients: select fresh pomelo, tomato, grape, papaya, after pretreatment such as peeling and seeding, wash with clean water, scald with 90°C water for 1.5min, cool and drain, then crush them , to obtain mixed fruit pulp, grind the mixed pulp until the pulp particle size is 0.5-1.2mm, then add brown sugar equivalent to 15% of the weight of the mixed pulp, stir evenly to dissolve it, and obtain sugar-containing pulp; Add the activated high-activity dry yeast solution for wine containing 0.8% by weight of sugar syrup, and leave it to ferment at 22°C for 18 days, then inoculate the mixed bacterial solution equivalent to 6% by weight of sugar syrup, and keep the temperature at 37 ℃, ferment for 18 days, and then transfer to room temperature and store for 180 days to obtain the main ingredient enzyme; it can be stored at room temperature;

The preparation method of the activated high-activity dry yeast solution for wine: add the high-activity dry yeast for Angel brand wine into water equivalent to 10 times its weight, and activate it in a water bath at 30-32°C for 30 minutes to obtain .

The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum ( Lactobacillus fermentum ) and M-16V Bifidobacterium breve ( Bifidobacterium breve ), and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:1 ; The concentration of bacteria species in the mixed bacteria solution is 10 ⁸ -10 ¹² per gram of bacteria solution.

CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve were purchased from the Institute of Microbiology, Chinese Academy of Sciences.

(2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extracts: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, add an edible alcohol solution with a volume concentration of 95% equivalent to 8 times the mass of the mixed material, and reflux extraction 4 times, 3 hours each time, to obtain the alcohol extraction solution and the alcohol extraction residue; recover the edible alcohol from the alcohol extraction solution, and concentrate it into an alcohol extraction extract with a relative density of 1.19; decoct the alcohol extraction residue with water equivalent to 10 times its mass Boil twice, each time for 2 hours, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.26, and mix it with the alcohol extraction extract to obtain auxiliary materials; set aside;

(3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through a 100-mesh filter bag, it is combined with the auxiliary material obtained in step (2). The weight ratio of the filtered main ingredient enzyme to the auxiliary material is 5:2, and stirred Evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 1.5:1; then adjust the sugar content of the mixture to 15 degrees, and then add the equivalent of main material and auxiliary material mixed The citric acid of feed weight 1.0% gets final mixture;

In this step, maltodextrin is added, mainly as a processing aid to absorb nutrients. The role of adding citric acid is to adjust the flavor of the mixture.

(4) Molding: Send the final mixture obtained in step (3) into a solid beverage molding machine for molding;

(5) Freeze sublimation drying:

Spread the material formed in step (4) evenly on the charging tray, and quickly put the charging tray into a low-temperature freezer with a set temperature (-32°C to -40°C); put the quick-frozen material The plate is transferred from the low-temperature freezer to the drying chamber, and the vacuum degree of the drying chamber is controlled at 66.7Pa; the setting procedure of the heating plate temperature is: raise the temperature to 80°C within 1.5 hours, keep the temperature for 5 hours, and then cool down to 70°C within 1 hour , keep the temperature for 1 h, and then turn off the heater automatically after cooling down to 60 °C within 1 h, and cool down to room temperature naturally.

(6) Packaging: measured and packaged in a sealed, sterile environment with a relative humidity below 30%.

The appearance of the product obtained in this example is golden yellow granules, loose in shape, and no agglomeration; the activation rate of alcohol dehydrogenase is 27.83%, and it can be quickly dissolved and dispersed in hot water above 70°C, and it is a light yellow uniform liquid. There is no precipitation and no stratification; it has the unique fermentation flavor of enzymes; the soluble solid content is 26.75%; it is safe to eat and the production cost is low.

Example 2

Main raw materials: 400kg of fresh grapefruit, 400kg of fresh tomato, 100kg of fresh grape, 100kg of fresh papaya, 120kg of dried kudzu flower, 60kg of dried schisandra, and 20kg of dried hawthorn. Choose fresh fruits with good maturity, large and plump grains, no pests and diseases, and no mildew.

The preparation method of the hangover solid beverage of the present embodiment comprises the following steps:

(1) Enzyme fermentation of main ingredients: select fresh fruits pomelo, tomato, grape, papaya, after peeling and seeding pretreatment, wash with water, scald with 80°C water for 2 minutes, cool and drain, then crush to obtain mixed fruit Pulp, grind the mixed fruit pulp until the pulp particle size is 0.5-1.2mm, then add white sugar equivalent to 10% of the weight of the mixed fruit pulp, stir evenly to dissolve it, and get the candy-containing pulp; then add the equivalent of sugar-containing pulp 1.0% by weight of activated wine with high-activity dry yeast solution, and leave it to ferment at 25°C for 14 days, then inoculate a mixed bacterial solution equivalent to 8% by weight of sugar syrup, keep the temperature at 37°C, and ferment for 21 days , and then transferred to room temperature and stored for 180 days, the main ingredient enzyme can be obtained; it can be stored at room temperature;

The preparation method of the activated high-activity dry yeast solution for wine: add the high-activity dry yeast for Angel brand wine into water equivalent to 8 times its weight, and activate it in a water bath at 30-32°C for 30 minutes to obtain .

The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum ( Lactobacillus fermentum ) and M-16V Bifidobacterium breve ( Bifidobacterium breve ), and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:3 ;

The concentration of bacteria species in the mixed bacteria solution is 10 ⁸ -10 ¹² per gram of bacteria solution.

CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve were purchased from the Institute of Microbiology, Chinese Academy of Sciences.

(2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extract: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, add an edible alcohol solution with a volume concentration of 80% equivalent to 8 times the mass of the mixed material, and reflux extraction 3 times, 2 hours each time, to obtain the alcohol extraction solution and the alcohol extraction residue; recover the edible alcohol from the alcohol extraction solution, and concentrate it into an alcohol extraction extract with a relative density of 1.24; decoct the alcohol extraction residue with water equivalent to 10 times its mass Boil twice, each time for 2 hours, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.29, and mix it with the alcohol extraction extract to obtain auxiliary materials; set aside;

(3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through a 120-mesh filter bag, it is combined with the auxiliary material obtained in step (2). The weight ratio of the filtered main ingredient enzyme to the auxiliary material is 5:1, and stirred Evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 2:1; then adjust the sugar content of the mixture to 25 degrees, and then add the equivalent of main material and auxiliary material The citric acid of material weight 1.2% gets final mixture;

In this step, maltodextrin is added, mainly as a processing aid to absorb nutrients. The role of adding citric acid is to adjust the flavor of the mixture.

(4) Molding: Preferably, the final mixture obtained in step (3) is fed into a solid beverage molding machine for molding;

(5) Freeze sublimation drying:

The following operations: Spread the material formed in step (4) evenly on the charging tray, and quickly put the charging tray into a low-temperature freezer with a set temperature (- 32°C to -40°C); The loading tray is transferred from the low-temperature freezer to the drying chamber, and the vacuum degree of the drying chamber is controlled at 66.7Pa; the setting procedure of the heating plate temperature is: raise the temperature to 80 ℃ within 1.5 hours, keep the temperature for 5 hours, and then cool down within 1 hour to 70°C, keep the temperature constant for 1 hour, and then turn off the heater automatically after cooling down to 60°C within 1 hour, and cool down to room temperature naturally.

(6) Packaging: measured and packaged in a sealed, sterile environment with a relative humidity below 30%.

The hangover solid beverage of the present invention has a golden yellow granular appearance, loose shape, and no agglomeration; the activation rate of alcohol dehydrogenase is 28.45%, and it can be quickly dissolved and dispersed into a light yellow uniform liquid in hot water above 70°C. There is no precipitation or stratification after storage; it has the unique fermentation flavor of enzymes; the soluble solid content is 26%; it is safe to eat and the production cost is low.

Example 3

Main raw materials: 300kg of fresh grapefruit, 400kg of fresh tomato, 200kg of fresh grape, 100kg of fresh papaya, 200kg of dried kudzu flower, 160kg of dried schisandra, and 40kg of dried hawthorn.

The preparation method of the hangover solid beverage of the present invention comprises the following steps:

(1) Enzyme fermentation of main ingredients: select fresh fruits pomelo, tomato, grape, papaya, after peeling and seeding pretreatment, wash with clean water, scald with 100°C water for 1 min, cool and drain, then crush to obtain mixed fruit Pulp, grind the mixed fruit pulp until the pulp particle size is 0.5-1.2mm, then add brown sugar equivalent to 20% of the weight of the mixed fruit pulp, stir evenly to dissolve it, and get the sugar-containing pulp; then add the equivalent weight of the sugar-containing pulp 0.5% of activated wine with high-activity dry yeast solution, and fermented at 25°C for 14 days, then inoculated with a mixed bacterial solution equivalent to 5% of the weight of sugar syrup, kept at 35°C, and fermented for 21 days. Then transfer it to normal temperature and store it for 180 days to obtain the main ingredient enzyme; it can be stored at normal temperature;

The preparation method of the activated high-activity dry yeast solution for wine: add high-activity dry yeast for Angel brand wine into water equivalent to 10 times its weight, and activate it in a water bath at 30-32°C for 35 minutes to obtain .

The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum ( Lactobacillus fermentum ) and M-16V Bifidobacterium breve ( Bifidobacterium breve ), and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:3 ;

The concentration of bacteria species in the mixed bacteria solution is 10 ⁸ -10 ¹² per gram of bacteria solution.

CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve were purchased from the Institute of Microbiology, Chinese Academy of Sciences.

(2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extracts: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, add an edible alcohol solution with a volume concentration of 95% equivalent to 8 times the mass of the mixed material, and reflux extraction 2 times, 3 hours each time, to obtain the alcohol extraction solution and the alcohol extraction residue; recover the edible alcohol from the alcohol extraction solution, and concentrate it into an alcohol extraction extract with a relative density of 1.22; decoct the alcohol extraction residue with water equivalent to 10 times its mass Boil once, 4 hours each time, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.31, and mix it with the alcohol extraction extract to obtain auxiliary materials; set aside;

(3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through a 100-mesh filter bag, it is combined with the auxiliary material obtained in step (2). The weight ratio of the filtered main ingredient enzyme to the auxiliary material is 5:1, and stirred Evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 1:1; then adjust the sugar content of the mixture to 18 degrees, and then add the equivalent of main material and auxiliary material mixed The citric acid of material weight 1.2% gets final mixture;

In this step, maltodextrin is added, mainly as a processing aid to absorb nutrients. The role of adding citric acid is to adjust the flavor of the mixture.

(4) Molding: Send the final mixture obtained in step (3) into a solid beverage molding machine for molding;

(5) Freeze sublimation drying:

The following operations: Spread the material formed in step (4) evenly on the charging tray, and quickly put the charging tray into a low-temperature freezer with a set temperature (- 32°C to -40°C); The loading tray is transferred from the low-temperature freezer to the drying chamber, and the vacuum degree of the drying chamber is controlled at 66.7Pa; the setting procedure of the heating plate temperature is: raise the temperature to 80 ℃ within 1.5 hours, keep the temperature for 5 hours, and then cool down within 1 hour to 70°C, keep the temperature constant for 1 hour, and then turn off the heater automatically after cooling down to 60°C within 1 hour, and cool down to room temperature naturally.

(6) Packaging: measured and packaged in a sealed, sterile environment with a relative humidity below 30%.

The hangover solid beverage of this example has a golden yellow granular appearance, loose shape, and no agglomeration; the activation rate of alcohol dehydrogenase is 28.35%, and it can be quickly dissolved and dispersed in hot water above 70°C, and it is a light yellow uniform liquid , no precipitation and no stratification after standing; it has the unique fermentation flavor of enzymes; the soluble solid content is 28.62%; it is safe to eat and the production cost is low.

Example 4

Main raw materials: 500kg of fresh grapefruit, 400kg of fresh tomato, 200kg of fresh grape, 100kg of fresh papaya, 120kg of dried kudzu flower, 100kg of dried schisandra, and 20kg of dried hawthorn.

The preparation method of the hangover solid beverage of the present embodiment comprises the following steps:

(1) Enzyme fermentation of main ingredients: select fresh pomelo, tomato, grape and papaya, after pretreatment of peeling and seed removal, wash with water, scald with water at 90°C for 1.5min, cool and drain, then crush to obtain a mixture Fruit pulp, grind the mixed fruit pulp until the pulp particle size is 0.5-1.2mm, then add brown sugar equivalent to 15% of the weight of the mixed pulp, stir evenly to dissolve it, and then get the sugar-containing pulp; then add the equivalent of sugar-containing pulp 0.8% by weight of activated wine with high-activity dry yeast solution, and leave it to ferment at 22°C for 18 days, then inoculate a mixed bacterial solution equivalent to 8% by weight of sugar syrup, keep the temperature at 42°C, and ferment for 14 days , and then transferred to room temperature and stored for 180 days, the main ingredient enzyme can be obtained; it can be stored at room temperature;

The preparation method of the activated high-activity dry yeast solution for wine: add high-activity dry yeast for Angel brand wine into water equivalent to 10 times its weight, and activate it in a water bath at 30-32°C for 32 minutes to obtain the product.

The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum ( Lactobacillus fermentum ) and M-16V Bifidobacterium breve ( Bifidobacterium breve ), and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:2 ;

The concentration of bacteria species in the mixed bacteria solution is 10 ⁸ -10 ¹² per gram of bacteria solution.

CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve were purchased from the Institute of Microbiology, Chinese Academy of Sciences.

(2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extract: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, add an edible alcohol solution with a volume concentration of 85% equivalent to 8 times the mass of the mixed material, and reflux extraction 2 times, 3 hours each time, to obtain the alcohol extraction solution and the alcohol extraction residue; recover the edible alcohol from the alcohol extraction solution, and concentrate it into an alcohol extraction extract with a relative density of 1.18; add water equivalent to 10 times the mass of the alcohol extraction residue to decoct Boil once, 4 hours each time, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.32, and mix it with the alcohol extraction extract to obtain auxiliary materials; set aside;

(3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through an 80-mesh filter bag, it is combined with the auxiliary material obtained in step (2). The weight ratio of the filtered main ingredient enzyme to the auxiliary material is 5:2, and stirred Evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 1.5:1; then adjust the sugar content of the mixture to 22 degrees, and then add the equivalent of main material and auxiliary material mixed The citric acid of material weight 0.8% gets final mixture;

In this step, maltodextrin is added, mainly as a processing aid to absorb nutrients. The role of adding citric acid is to adjust the flavor of the mixture.

(4) Molding: Send the final mixture obtained in step (3) into a solid beverage molding machine for molding;

(5) Freeze sublimation drying:

The following operations: Spread the material formed in step (4) evenly on the charging tray, and quickly put the charging tray into a low-temperature freezer with a set temperature (- 32°C to -40°C); The loading tray is transferred from the low-temperature freezer to the drying chamber, and the vacuum degree of the drying chamber is controlled at 66.7Pa; the setting procedure of the heating plate temperature is: raise the temperature to 80 ℃ within 1.5 hours, keep the temperature for 5 hours, and then cool down within 1 hour to 70°C, keep the temperature constant for 1 hour, and then turn off the heater automatically after cooling down to 60°C within 1 hour, and cool down to room temperature naturally.

(6) Packaging: measured and packaged in a sealed, sterile environment with a relative humidity below 30%.

The hangover solid beverage of this example has a golden yellow granular appearance, loose shape, and no agglomeration; the activation rate of alcohol dehydrogenase is 29.29%, and it can be quickly dissolved and dispersed in hot water above 70°C, and it is a light yellow uniform liquid , no precipitation and no stratification after standing; it has the unique fermentation flavor of enzymes; the soluble solid content is 29.41%; it is safe to eat and the production cost is low.

Attachment: Alcohol dehydrogenase (ADH) activity activation rate determination method:

Alcohol dehydrogenase activity was measured by adding 2.0 mL of sodium pyrophosphate buffer solution, 1.0 mL of NAD+, 0.5 mL of 52-degree liquor, and 0.1 mL of extract to a test tube. After mixing, cover at room temperature for 37 After incubating at ℃ for 7 min, add 0.2 mL of alcohol dehydrogenase solution, shake well, measure the absorbance with an ultraviolet spectrophotometer, the detection wavelength is 340 nm, and read once every 10 s, and measure continuously for 4 min.

Alcohol dehydrogenase activity is calculated by plotting absorbance A against time, calculating the increase in absorbance at 340 nm every 10 s during the reaction, and calculating enzyme activity based on the molar extinction coefficient of NADH at 340 nm being 6.2. The activity of alcohol dehydrogenase is expressed by the number of moles of NADH generated per unit time.

Activation rate=enzyme activity plus hangover solid drink test group-enzyme activity hangover solid drink control group)/enzyme activity hangover solid drink control group×100%.

Claims (8)

1. a preparation method for sobering up a hangover solid beverage, is characterized in that, comprises the following steps: (1) Enzyme fermentation of main ingredients: select fresh pomelo, tomato, grape, papaya, after pretreatment of peeling and seed removal, wash with water, scald with water at 80-100°C for 1-2min, cool and drain and then break , to obtain mixed pulp, grind the mixed pulp until the pulp particle size is less than or equal to 1.2mm, then add sugar equivalent to 10-20% of the weight of the mixed pulp, stir evenly to dissolve it, and obtain a syrup containing sugar; Add 0.5-1.0% of the weight of sugar syrup to the activated high-active dry yeast solution for wine, and leave it to ferment at 20°C-25°C for 14-21 days, and then inoculate the equivalent of 5-8% of the weight of sugar syrup The mixed bacterial solution is kept at 35°C-42°C, fermented for 14-21 days, then transferred to normal temperature and stored for 180 days, and the main ingredient enzyme is obtained; it can be stored at room temperature; The preparation method of the activated high-activity dry yeast solution for wine: add high-activity dry yeast for wine into water equivalent to 8-12 times its weight, and activate it in a water bath at 30-32°C for more than 30 minutes to obtain ; The mixed bacterial solution is a mixed bacterial solution of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve, and the mass ratio of CECT5716 Lactobacillus fermentum and M-16V Bifidobacterium breve is 1:1-3; the bacteria in the mixed bacterial solution The concentration of species is 10 ⁸ -10 ¹² per gram of bacteria liquid; (2) Preparation of auxiliary materials kudzu flower, schisandra, and hawthorn extract: crush the mixed material of dried kudzu flower, dried schisandra, and dried hawthorn, and add edible alcohol with a volume concentration of 70-95% equivalent to 6-8 times the weight of the mixed material solution, reflux extraction 2-4 times, each time 2-3h, to obtain the alcohol extraction solution and the alcohol extraction residue; the alcohol extraction solution is recycled to edible alcohol, and concentrated into an alcohol extraction extract with a relative density of 1.14~1.28; the alcohol extraction residue is then Add water equivalent to 8-10 times its mass and decoct 1-2 times, each time for 2-4h, filter in stages, combine the filtrate and transfer it to a vacuum concentrator, concentrate it into an extract with a relative density of 1.26-1.39, and Mix with alcohol extraction extract to obtain auxiliary materials; set aside; (3) Combination: After the main ingredient enzyme obtained in step (1) is filtered through an 80-120 mesh filter bag, it is combined with the auxiliary material obtained in step (2), and the weight ratio of the filtered main ingredient enzyme to auxiliary material is 5:1 -2, Stir evenly, get the main material and auxiliary material mixture, add maltodextrin, the weight ratio of maltodextrin and main material and auxiliary material mixture is 1-2:1; then adjust the sugar content of the mixture to 15-25 degrees, Then add citric acid equivalent to 0.5-1.5% of the weight of the main material and auxiliary material mixture to obtain the final mixture; (4) Molding: Preferably, the final mixture obtained in step (3) is fed into a solid beverage molding machine for molding; (5) Freeze sublimation drying: (6) Packaging. 2. The method for preparing a hangover solid drink according to claim 1, characterized in that, in step (1), the blanching temperature is 90°C. 3. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that, in step (1), the blanching time is 1.5 minutes. 4. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that in step (1), the sugar added to the mixed pulp is brown sugar, and the amount added is equivalent to 15% of the weight of the mixed pulp . 5. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that, in step (1), the fermentation temperature is kept at 37°C, and the fermentation time is 18 days. 6. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that, in step (1), the high-activity dry yeast for wine is high-activity dry yeast for Angel brand wine. 7. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that in step (1), the weight ratio of the main ingredients grapefruit, tomato, grape and papaya is: 3-5:2- 4:1-2:1; in step (2), the weight ratio of the dried kudzu flower, dried schisandra, and dried hawthorn is: 4-6:3-5:1. 8. The method for preparing a hangover solid drink according to claim 1 or 2, characterized in that in step (5), the following operations are adopted: evenly spread the material formed in step (4) on the charging tray, and place Quickly put the charging tray into the low-temperature freezer with a set temperature; transfer the quick-frozen charging tray from the low-temperature freezer to the drying warehouse, and the vacuum degree of the drying warehouse is controlled at 66.7Pa; the setting procedure for the temperature of the heating plate is : Heating up to 80°C within 1.5 hours, keeping the temperature constant for 5 hours, then cooling down to 70°C within 1 hour, keeping the temperature constant for 1 hour, and then turning off the heater automatically after cooling down to 60°C within 1 hour, and cooling to room temperature naturally.