Study On The Processing Technology And Its Anti-Alcohol Effect Of Huyou Pueraria Fermented Beverage

Hu you is a natural hybrid of rutile and lime.It is a kind of green fruit with both medicine and food.It is mainly produced in Changshan,Quzhou and other places in Zhejiang Province.Hu you is rich in flavonoids,which endows it with the functions of clearing heat and detoxifying,relieving cough and resolving phlegm,lowering blood sugar,defecating and diuresis,relieving alcohol and waking up the brain,anti-oxidation,scavenging free radicals and anti-cancer.At present,hu you in the market is mainly fresh food,there are few kinds of deep processing products,and consumers lack a systematic understanding of the nutritional value and efficacy of hu you.Therefore,a fermented beverage has been developed,which is of great significance for the promotion of hu you and the enrichment of fruit and vegetable fermented beverage categories.The main contents and results of this research are as follows:(1)Using β-cyclodextrin as raw material,naringin and limonin were embedded in hu you juice.On the basis of single factor experiment(amount of β-cyclodextrin,action temperature,action time),the best embedding technology of bitter substance was selected by orthogonal experiment,and the effects of factors on the embedding effect of naringin and limonin were evaluated.The results showed that the primary and secondary order of factors affecting naringin embedding effect was amount of β-cyclodextrin>action time>action temperature,and the primary and secondary order of factors affecting the embedding effect of limonin was amount of β-cyclodextrin>action temperature and action time.The optimum conditions were as follows:0.8%of β-cyclodextrin added,80 min of action time,45 of action temperature.(2)Pueraria juice was prepared by using Pueraria serrata as raw material,Feed-water ratio,extraction time and pH value were selected as the influencing factors of single factor experiment,and orthogonal experiment was carried out on extraction of Pueraria root juice with total flavonoids yield as the final index.The results showed that the primary and secondary order of the factors affecting total flavonoids yield were as follows:feed-water ratio>extraction time>pH value.and the optimum conditions were as follows:feed-water ratio 1:5,extraction time 3 h,pH value 8.5.(3)With Hu you juice,Pueraria juice as raw materials,On the basis of single factor experiment(compound ratio of hu you juice and Pueraria juice,inoculation amount of lactic acid bacteria,fermentation time,fermentation temperature),the fermentation process of hu you and Pueraria fermented beverage was optimized by response surface experiment and the sensory evaluation value was taken as the evaluation index.The optimization results were as follows:the primary and secondary order of the influence of each factor on sensory evaluation value in the experiment was lactic acid bacteria inoculation>fermentation time>fermentation temperature>Hu you and Pueraria complex ratio.The optimum technological conditions were:Hu you andPueraria complex ratio 4:1,lactic acid bacteria inoculation 0.31%,fermentation time 47.25 h,fermentation temperature 32.86.(4)The crude extracts of Hu you juice,Pueraria juice and Hu you Pueraria fermented beverage were used as raw materials.To test whether the three crude extracts had sobering effect by establishing acute mouse drunkenness model.The results showed that the crude extract of Hu you juice,Pueraria juice and the crude extract of Hu you Pueraria fermented beverage had the effect of sobriety,the order of efficacy is:crude extract of hu you juice>crude extract of Hu you Pueraria fermented beverage(with β-cyclodextrin)>crude extract of Pueraria juice.Compared with the model group,the ADH、SOD、GSH activity of mice with high and low doses of crude extract of Hu you juice and high and low doses of Hu you Pueraria fermentation drink increased significantly,while reducing the MDA content in the liver of mice.