CN104186702A - Radix puerariae and mung bean alcohol-effect-dispelling oil - Google Patents

Abstract

The invention relates to radix puerariae and mung bean alcohol-effect-dispelling oil prepared from the following raw materials in parts by weight: 230-250 parts of soybeans, 80-100 parts of mung beans, 70-80 parts of radix puerariae, 50-60 parts of angelica sinensis, 10-15 parts of pueraria flowers, 5-7 parts of cactus, 5-6 parts of mint, 5-6 parts of herba elsholtziae, 5-6 parts of honeysuckle flowers, 3-4 parts of gomphostemma root flowers, 4-6 parts of rhizoma phragmitis, 2-3 parts of hyacinth bean flowers, 2-3 parts of Kufu seedings and a proper amount of water and edible ethyl alcohol. The radix puerariae and the pueraria flowers are added into the raw materials, so that a role in promoting blood circulation is realized; the radix puerariae and the pueraria flowers are traditional good items for dispelling the alcohol effects, so that the radix puerariae and mung bean alcohol-effect-dispelling oil is suitable for being drunk by drunk people or frequent drinkers.

Description

A kind of root of kudzu vine mung bean oil that relieves the effect of alcohol

Technical field

The present invention relates generally to flavored oils and preparing technical field thereof, relates in particular to a kind of root of kudzu vine mung bean oil that relieves the effect of alcohol.

Background technology

Along with the raising of people's living standard, food, edible-flavouring industry also change occurring, flavored oils has made very large breakthrough in taste and product category, but seldom there is food to there is special effect, this more and more can not meet people to seasoning innage standard-required, the meet the tendency development in market, flavored oils's industry needs innovation and development.

Summary of the invention

The present invention is in order to make up the defect of prior art, and a kind of root of kudzu vine mung bean oil and preparation method thereof that relieves the effect of alcohol is provided.

The present invention is achieved by the following technical solutions: a kind of root of kudzu vine mung bean oil that relieves the effect of alcohol, made by following weight portion raw material: soya bean 230-250, mung bean 80-100, root of kudzu vine 70-80, Radix Angelicae Sinensis 50-60, FI puerariae 10-15, cactus 5-7, peppermint 5-6, elscholtiza 5-6, honeysuckle 5-6, smalltooth gomphostemma root 3-4, reed rhizome 4-6, flower of hyacinth dolichos 2-3, bitter cottonrose hibiscus seedling 2-3, water, edible alcohol are appropriate.

The relieve the effect of alcohol preparation method of mung bean oil of the root of kudzu vine, comprises the following steps:

(1), soya bean, mung bean are mixed, extract by subcritical abstraction method and obtain soya-bean oil, extraction slag is for subsequent use; Other residual components crushing and water-adding is extracted, obtain water extract, and water extraction slag;

(2), described extraction slag, water extraction slag are mixed, add 2-3 times of water gaging, and be equivalent to the alkali protease of gross weight 0.3-0.5%, the composite flavor protease of 0.2-0.3% stirs, add dietary alkali, tune pH value is 8-9, hydrolysis temperature 45-55 DEG C, enzymolysis time 5-6 hour; Then, HTHP makes enzyme-deactivating; Filter, obtain enzymolysis liquid, in enzymolysis liquid, add edible alcohol to 60-70% concentration, obtain extract through nanofiltration;

(3), the 5-8% weight of getting gained soya-bean oil, mix with extract, add suitable quantity of water, fully dispersed with stirring, centrifugal, filter and remove residue, obtains separation miscella;

(4), will separate miscella and mix with remaining miscella, be heated to 80-95 DEG C, insulation 20-30 minute, cooling after, then remove the gred and get final product.

Advantage of the present invention is: in raw material of the present invention, increase the root of kudzu vine, FI puerariae, can play the effect of invigorating blood circulation, the root of kudzu vine, FI puerariae are traditional good merchantable brands that relieves the effect of alcohol, and the present invention is suitable for drunk personage or the personage that often drinks eats.

Detailed description of the invention

A kind of root of kudzu vine mung bean oil that relieves the effect of alcohol, is made up of following weight portion raw material: soya bean 230, mung bean 80, the root of kudzu vine 70, Radix Angelicae Sinensis 50, FI puerariae 10, cactus 5, peppermint 5, elscholtiza 5, honeysuckle 5, smalltooth gomphostemma root 3, reed rhizome 4, flower of hyacinth dolichos 2, bitter cottonrose hibiscus seedling 2, water, edible alcohol are appropriate.

The relieve the effect of alcohol preparation method of mung bean oil of the root of kudzu vine, comprises the following steps:

(1), soya bean, mung bean are mixed, extract by subcritical abstraction method and obtain soya-bean oil, extraction slag is for subsequent use; Other residual components crushing and water-adding is extracted, obtain water extract, and water extraction slag;

(2), described extraction slag, water extraction slag are mixed, add 2 times of water gagings, and be equivalent to the alkali protease of gross weight 0.3%, 0.2% composite flavor protease stirs, and adds dietary alkali, adjusting pH value is 8,45 DEG C of hydrolysis temperatures, enzymolysis time 5 hours; Then, HTHP makes enzyme-deactivating; Filter, obtain enzymolysis liquid, in enzymolysis liquid, add edible alcohol to 60% concentration, obtain extract through nanofiltration;

(3), 5% weight of getting gained soya-bean oil, mix with extract, add suitable quantity of water, fully dispersed with stirring, centrifugal, filter and remove residue, obtains separation miscella;

(4), will separate miscella and mix with remaining miscella, be heated to 80 DEG C, be incubated 20 minutes, cooling after, then remove the gred and get final product.

Claims (2)

1. the root of kudzu vine mung bean oil that relieves the effect of alcohol, it is characterized in that, made by following weight portion raw material: soya bean 230-250, mung bean 80-100, root of kudzu vine 70-80, Radix Angelicae Sinensis 50-60, FI puerariae 10-15, cactus 5-7, peppermint 5-6, elscholtiza 5-6, honeysuckle 5-6, smalltooth gomphostemma root 3-4, reed rhizome 4-6, flower of hyacinth dolichos 2-3, bitter cottonrose hibiscus seedling 2-3, water, edible alcohol are appropriate.

2. a kind of root of kudzu vine as claimed in claim 1 preparation method of mung bean oil of relieving the effect of alcohol, is characterized in that, comprises the following steps:

(1), soya bean, mung bean are mixed, extract by subcritical abstraction method and obtain soya-bean oil, extraction slag is for subsequent use; Other residual components crushing and water-adding is extracted, obtain water extract, and water extraction slag;

(2), described extraction slag, water extraction slag are mixed, add 2-3 times of water gaging, and be equivalent to the alkali protease of gross weight 0.3-0.5%, the composite flavor protease of 0.2-0.3% stirs, add dietary alkali, tune pH value is 8-9, hydrolysis temperature 45-55 DEG C, enzymolysis time 5-6 hour; Then, HTHP makes enzyme-deactivating; Filter, obtain enzymolysis liquid, in enzymolysis liquid, add edible alcohol to 60-70% concentration, obtain extract through nanofiltration;

(3), the 5-8% weight of getting gained soya-bean oil, mix with extract, add suitable quantity of water, fully dispersed with stirring, centrifugal, filter and remove residue, obtains separation miscella;

(4), will separate miscella and mix with remaining miscella, be heated to 80-95 DEG C, insulation 20-30 minute, cooling after, then remove the gred and get final product.