阅读说明：本技术 一种解酒护肝酸奶及其制备方法 (Yogurt for dispelling effects of alcohol and protecting liver and preparation method thereof ) 是由 殷世清 张甲庆 朱永真 徐靖洋 张凤龙 李艳琪 于 2021-08-20 设计创作，主要内容包括：本发明公开了一种解酒护肝酸奶,所述酸奶按重量份包括以下组分：全脂奶粉8～15份、乳糖1～5份、山药粉0.1～0.3份、葛根粉0.1～0.3份、水苏糖0.1～0.3份、红枣粉0.1～0.3份、酸奶发酵剂3～10份、其余为水；本发明采用酸奶进行解酒产品制作,成本较低,经实验证明具有明显的解酒醒酒护肝效果；饮用该解酒护肝酸奶12h后,饮酒后的体感反应轻,饮酒人员未出现极端的反应不适,呼气中的酒精含量低,酒精代谢速度快,解酒时间加速。(The invention discloses an anti-alcohol and liver-protecting yoghourt which comprises the following components in parts by weight: 8-15 parts of whole milk powder, 1-5 parts of lactose, 0.1-0.3 part of yam powder, 0.1-0.3 part of kudzu root powder, 0.1-0.3 part of stachyose, 0.1-0.3 part of red date powder, 3-10 parts of yoghourt leavening agent and the balance of water; the yoghourt is adopted to prepare the sobering-up product, the cost is lower, and experiments prove that the yoghourt has obvious sobering-up and liver-protecting effects; after the yoghurt for dispelling the effects of alcohol and protecting the liver is drunk for 12 hours, the body feeling reaction after drinking is light, the drinker does not have extreme reaction discomfort, the alcohol content in the breath is low, the alcohol metabolism speed is high, and the dispelling of the alcohol time is accelerated.)

1. The yoghurt capable of dispelling effects of alcohol and protecting liver is characterized by comprising the following components in parts by weight: 8-15 parts of whole milk powder, 1-5 parts of lactose, 0.1-0.3 part of yam powder, 0.1-0.3 part of kudzu root powder, 0.1-0.3 part of stachyose, 0.1-0.3 part of red date powder, 3-10 parts of yoghourt leavening agent and the balance of water.

2. The yoghurt for relieving or neutralizing the effect of alcohol and protecting liver as claimed in claim 1, wherein: the yoghurt starter is any one or combination of more of lactococcus lactis, lactobacillus bulgaricus and streptococcus thermophilus.

3. A preparation method of yoghurt for dispelling effects of alcohol and protecting liver is characterized by comprising the following steps:

s101, weighing raw materials

Weighing whole milk powder, lactose, rhizoma Dioscoreae powder, radix Puerariae powder, stachyose, and fructus Jujubae powder;

s102, dissolving the materials in water

Preparing 55-60 ℃ ingredient water, adding and completely dissolving the raw materials weighed in the step S101 in a stirring state, standing, keeping the temperature constant at 45-55 ℃ and hydrating for 30 minutes to obtain hydrated milk powder;

s103, homogenizing the emulsion

The method comprises the following steps of (1) fixing the volume of the hydrated milk powder to a set volume, heating the hydrated milk powder to 55-60 ℃, and completely pumping the hydrated milk powder into a homogenizer for homogenization treatment, wherein the homogenization pressure is 18-20 Mpa;

s104, sterilizing

After the homogenization treatment is finished, putting the homogenized hydrated milk powder into a sterilization box, adjusting the temperature of the sterilization box to 93-98 ℃, and sterilizing for 300-320 s in the sterilization box; after sterilization, quickly cooling to the culture temperature of 30 ℃;

s105, inoculation and fermentation

Activating the yoghourt starter culture, inoculating the activated yoghourt starter culture according to the inoculation amount of 5%, fermenting for 1h under a stirring state, and standing and fermenting at the temperature of 30 ℃;

s106, fermentation product

After fermentation is stopped, the temperature is rapidly reduced to 20 ℃, then filling is carried out, and then the yogurt enters a refrigeration house for refrigeration to obtain the hangover-alleviating and liver-protecting yogurt.

4. The preparation method of the yoghurt for relieving or neutralizing the effect of alcohol and protecting liver as claimed in claim 3, wherein the preparation method comprises the following steps: in step S102, preparing 60 ℃ ingredient water, putting the raw materials weighed in step S101 into the water and dissolving the raw materials completely under stirring, standing the mixture, and hydrating the mixture at the constant temperature of 55 ℃ for 30 minutes to obtain hydrated milk powder.

5. The preparation method of the yoghurt for relieving or neutralizing the effect of alcohol and protecting liver as claimed in claim 3, wherein the preparation method comprises the following steps: in step S104, the temperature of the sterilization chamber is adjusted to 95 ℃ and the sterilization is performed for 300 seconds in the sterilization chamber.

Technical Field

The invention relates to the technical field of medical food health care, in particular to a yoghurt capable of dispelling effects of alcohol and protecting liver and a preparation method thereof.

Background

With the continuous improvement of the living standard of people and the increase of social needs and living pressure, the number of people drinking alcohol is on the rise, and the number of people intoxicating by alcohol (ethanol) is also increased sharply; alcohol seriously harms the health of people and even can cause a series of social problems; therefore, it is required to research a yoghurt with the function of relieving alcoholism and protecting liver.

Disclosure of Invention

The invention aims to provide an anti-alcohol and liver-protecting yoghourt and a preparation method thereof, and aims to solve the problem that alcohol seriously harms the health of people.

In order to achieve the purpose, the invention provides the following technical scheme: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 8-15 parts of whole milk powder, 1-5 parts of lactose, 0.1-0.3 part of yam powder, 0.1-0.3 part of kudzu root powder, 0.1-0.3 part of stachyose, 0.1-0.3 part of red date powder, 3-10 parts of yoghourt leavening agent and the balance of water.

Wherein the yoghurt starter is any one or combination of more of lactococcus lactis, lactobacillus bulgaricus and streptococcus thermophilus; and the lactococcus lactis is preserved in the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms, and the address is as follows: no. 3 Xilu No. 1 Beijing, Chaoyang, and the preservation number is CGMCC NO. 22892.

A preparation method of yoghurt for dispelling effects of alcohol and protecting liver comprises the following steps:

s101, weighing raw materials

Weighing whole milk powder, lactose, rhizoma Dioscoreae powder, radix Puerariae powder, stachyose, and fructus Jujubae powder;

s102, dissolving the materials in water

Preparing 55-60 ℃ ingredient water, adding and completely dissolving the raw materials weighed in the step S101 in a stirring state, standing, keeping the temperature constant at 45-55 ℃ and hydrating for 30 minutes to obtain hydrated milk powder;

s103, homogenizing the emulsion

The method comprises the following steps of (1) fixing the volume of the hydrated milk powder to a set volume, heating the hydrated milk powder to 55-60 ℃, and completely pumping the hydrated milk powder into a homogenizer for homogenization treatment, wherein the homogenization pressure is 18-20 Mpa;

s104, sterilizing

After the homogenization treatment is finished, putting the homogenized hydrated milk powder into a sterilization box, adjusting the temperature of the sterilization box to 93-98 ℃, and sterilizing for 300-320 s in the sterilization box; after sterilization, quickly cooling to the culture temperature of 30 ℃;

s105, inoculation and fermentation

Activating the yoghourt starter culture, inoculating the activated yoghourt starter culture according to the inoculation amount of 5%, fermenting for 1h under a stirring state, and standing and fermenting at the temperature of 30 ℃;

s106, fermentation product

After fermentation is stopped, the temperature is rapidly reduced to 20 ℃, then filling is carried out, and then the yogurt enters a refrigeration house for refrigeration to obtain the hangover-alleviating and liver-protecting yogurt.

Wherein, in step S102, preparing 60 ℃ ingredient water, adding and completely dissolving the raw materials weighed in step S101 under stirring, standing, keeping the temperature constant, hydrating at 55 ℃ for 30 minutes, and obtaining hydrated milk powder.

In step S104, the temperature of the sterilization chamber is adjusted to 95 ℃, and the sterilization is performed for 300 seconds in the sterilization chamber.

Compared with the prior art, the invention has the beneficial effects that:

the yoghourt is adopted to prepare the sobering-up product, the cost is lower, and experiments prove that the yoghourt has obvious sobering-up and liver-protecting effects; after the yoghurt for dispelling the effects of alcohol and protecting the liver is drunk for 12 hours, the body feeling reaction after drinking is light, the drinker does not have extreme reaction discomfort, the alcohol content in the breath is low, the alcohol metabolism speed is high, and the dispelling of the alcohol time is accelerated.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Embodiment 1, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 8 parts of whole milk powder, 5 parts of lactose, 0.1 part of yam powder, 0.3 part of kudzu root powder, 0.1 part of stachyose, 0.3 part of red date powder, 3 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

A preparation method of yoghurt for dispelling effects of alcohol and protecting liver comprises the following steps:

s101, weighing raw materials

Weighing whole milk powder, lactose, rhizoma Dioscoreae powder, radix Puerariae powder, stachyose, and fructus Jujubae powder;

s102, dissolving the materials in water

Preparing 55-60 ℃ ingredient water, adding and completely dissolving the raw materials weighed in the step S101 in a stirring state, standing, keeping the temperature constant at 45-55 ℃ and hydrating for 30 minutes to obtain hydrated milk powder;

s103, homogenizing the emulsion

The method comprises the following steps of (1) fixing the volume of the hydrated milk powder to a set volume, heating the hydrated milk powder to 55-60 ℃, and completely pumping the hydrated milk powder into a homogenizer for homogenization treatment, wherein the homogenization pressure is 18-20 Mpa;

s104, sterilizing

After the homogenization treatment is finished, putting the homogenized hydrated milk powder into a sterilization box, adjusting the temperature of the sterilization box to 93-98 ℃, and sterilizing for 300-320 s in the sterilization box; after sterilization, quickly cooling to the culture temperature of 30 ℃;

s105, inoculation and fermentation

Activating the yoghourt starter culture, inoculating the activated yoghourt starter culture according to the inoculation amount of 5%, fermenting for 1h under a stirring state, and standing and fermenting at the temperature of 30 ℃;

s106, fermentation product

After fermentation is stopped, the temperature is rapidly reduced to 20 ℃, then filling is carried out, and then the yogurt enters a refrigeration house for refrigeration to obtain the hangover-alleviating and liver-protecting yogurt.

Embodiment 2, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 8 parts of whole milk powder, 3 parts of lactose, 0.2 part of yam powder, 0.2 part of kudzu root powder, 0.2 part of stachyose, 0.2 part of red date powder, 3 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 3, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 8 parts of whole milk powder, 1 part of lactose, 0.3 part of yam powder, 0.1 part of kudzu root powder, 0.3 part of stachyose, 0.1 part of red date powder, 10 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 4, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 12 parts of whole milk powder, 1 part of lactose, 0.1 part of yam powder, 0.3 part of kudzu root powder, 0.1 part of stachyose, 0.3 part of red date powder, 3 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 5, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 12 parts of whole milk powder, 3 parts of lactose, 0.2 part of yam powder, 0.2 part of kudzu root powder, 0.2 part of stachyose, 0.2 part of red date powder, 5 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 6, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 12 parts of whole milk powder, 5 parts of lactose, 0.3 part of yam powder, 0.1 part of kudzu root powder, 0.3 part of stachyose, 0.1 part of red date powder, 10 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 7, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 15 parts of whole milk powder, 1 part of lactose, 0.1 part of yam powder, 0.3 part of kudzu root powder, 0.1 part of stachyose, 0.3 part of red date powder, 3 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 8, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 15 parts of whole milk powder, 3 parts of lactose, 0.2 part of yam powder, 0.2 part of kudzu root powder, 0.2 part of stachyose, 0.2 part of red date powder, 5 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Embodiment 9, the present invention provides a technical solution: the yoghurt capable of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight: 15 parts of whole milk powder, 5 parts of lactose, 0.3 part of yam powder, 0.1 part of kudzu root powder, 0.3 part of stachyose, 0.1 part of red date powder, 10 parts of yoghourt leavening agent and the balance of water.

Wherein the yogurt starter is a combination of lactococcus lactis, Lactobacillus bulgaricus and Streptococcus thermophilus.

The preparation method of the yoghourt in the embodiment is the same as that of the yoghourt in the embodiment 1.

Experimental example 1;

in order to evaluate the application effect of the antialcoholic and hepatoprotective yoghourt with different formulas, 72 KM mice of 18-20 g are randomly divided into 9 groups of 8 mice; the 9 groups are respectively:

drunken model group (MOD);

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 1;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 2;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 3;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 4;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 5;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 6;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 7;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 8;

a drunk model and a hangover-alleviating and liver-protecting yogurt, which employs the hangover-alleviating and liver-protecting yogurt prepared in example 9.

The experimental method comprises the following steps:

after the mice are bred adaptively in a laboratory for 7 days, the experiment is started, the animals of the hangover alleviating treatment group are administrated with the product for stomach filling (0.325 ml/10g of the mice is administrated according to the conversion of the dose of 250ml/70kg of the human beings), and the drunken model group is administrated with the same amount of normal saline for treatment. Performing intragastric administration for 30min after administration of the product for relieving hangover, performing intragastric administration with 56% (v/v) Chinese liquor, and treating for 6 weeks 1 time per day.

Righting experiment: after the mice are subjected to liquor molding for the first time, recording the disappearance time and the disappearance duration time of the righting reaction of each group of mice at any time;

drunk sleep experiment: after the mice are subjected to liquor molding for the first time, observing the activity condition of the mice, taking the crawling instability, the back abdomen dragging and the eye closing and disinclination as sleep (drunk) indexes, taking the free movement, the flexibility of limbs and the mental recovery as awakening (sobering) indexes, and recording the sleep time of each group of mice;

alanine aminotransferase content: weighing each group of animals after the animal treatment is finished, killing blood and liver tissues, and detecting the content of alanine Aminotransferase (ALT) in serum by ELISA; liver tissue was washed with pre-cooled saline and weighed to calculate the liver coefficient (liver mass/body weight 100).

TABLE 1 Effect of antialcoholism and hepatoprotective yoghurts of different formulations on mice

According to the table, the experimental group 6 is obviously better than other experimental groups in performance, and has the advantages of shorter righting disappearance time, short righting disappearance duration, high alanine aminotransferase content and better antialcoholism effect.

Experimental example 2;

in order to better evaluate the application effect of the antialcoholic and hepatoprotective yoghourt, the inventor carries out antialcoholic effect evaluation on 99 people, and averagely divides the antialcoholic effect evaluation into 3 groups of 33 people each, wherein a blank group drinks the common yoghourt, a control group drinks a competitive product antialcoholic product, and an experimental group drinks the product of the example 5.

The experimental requirements are as follows:

(1) controlling the diet of the first three meals and the drinking condition within 48 hours of the volunteers;

(2) is healthy, has no serious diseases and does not have allergic reaction to alcohol.

(3) Has certain drinking capacity.

(4) When grouping, the body and drinking condition of each group of people are comprehensively considered.

After the experiment is finished, counting the somatosensory condition of the drinker and the alcohol content in the expired air on the next day.

As can be seen from the data in the table above, the anti-hangover effect of the experimental group is obviously better than that of the other two groups, the somatosensory reaction after drinking is light, the drinker does not have extreme reaction discomfort, the alcohol content in the breath is low, the alcohol metabolism speed is high, and the anti-hangover time is accelerated

In conclusion, the yoghourt is adopted for preparing the anti-alcohol product, the cost is lower, and experiments prove that the yoghourt has obvious effects of anti-alcohol, sobering up and protecting liver. Animal experiments prove that in an alcohol-induced acute alcoholism mouse model, the antialcoholic yogurt with a certain dose is intragastrically administered, so that the righting disappearance time is shorter, the righting disappearance duration is short, the alanine aminotransferase content is high, and the antialcoholic effect and the liver protection effect are obvious. In addition, through the evaluation of the drinking effect of volunteers, after drinking the product for sobering up for 12 hours, the somatosensory reaction after drinking is light, the drinker does not have extreme reaction discomfort, the alcohol content in the breath is low, the alcohol metabolism speed is high, and the sobering up time is accelerated.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.