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Method for preparing sobering-up drink

A production method and beverage technology, applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve problems such as accidents, drunkenness, loss, etc., and achieve the effects of relieving drunkenness, increasing appetite, and helping digestion

Inactive Publication Date: 2008-08-27
武汉诚达日化研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, the market competition is fierce, and it is often unavoidable to drink alcohol at banquets in the exchanges between friends in shopping malls, or in business activities. Mistakes, causing great losses, causing people to regret endlessly after sobering up

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. First select the raw materials, sieve out the dust and remove the items with insect eyes;

[0020] Select raw materials according to the following kg weight:

[0021] Malt 20, kudzu root 6, mulberry 15, olive 5, chrysanthemum 3, jujube 20, licorice 4, wolfberry 4, dark plum 20, dried ginger 3;

[0022] 2. After cleaning with water, soak in a container for 1-3 hours, and the amount of water added is 3 times the weight of the raw material;

[0023] 3. Pour the soaked raw materials and water into the reaction kettle, and first decoct at a high temperature of 90-10°C for 30-60 minutes;

[0024] 4. Filter the boiled raw materials and liquid, and press the raw materials into juice;

[0025] 5. After concentrating the filtered liquid, vacuum-dry it into lumps, pulverize it, screen it with a 20-mesh sieve, and repeatedly pulverize and screen it;

[0026] 6. Dry and pulverize the raw material slag, screen with a 20-mesh sieve, repeatedly pulverize and screen, and discard t...

Embodiment 2

[0032] 1. First select the raw materials, sieve out the dust and remove the items with insect eyes;

[0033] Select raw materials according to the following kg weight:

[0034] Malt 16, kudzu root 8, mulberry 12, olive 7, chrysanthemum 5, jujube 17, licorice 5, wolfberry 5, dark plum 17, dried ginger 8;

[0035] 2. After cleaning with water, soak in a container for 1-3 hours, and the amount of water added is 3 times the weight of the raw material;

[0036] 3. Pour the soaked raw materials and water into the reaction kettle, and first decoct at a high temperature of 90-100°C for 30-60 minutes;

[0037] 4. Filter the boiled raw materials and liquid, and press the raw materials into juice;

[0038] 5. After concentrating the filtered liquid, vacuum-dry it into lumps, pulverize it, screen it with a 20-mesh sieve, and repeatedly pulverize and screen it;

[0039] 6. Dry and pulverize the raw material slag, screen with a 20-mesh sieve, repeatedly pulverize and screen, and discard ...

Embodiment 3

[0045] 1. First select the raw materials, sieve out the dust and remove the items with insect eyes;

[0046] Select raw materials according to the following kg weight:

[0047] Malt 12, kudzu root 13, mulberry 8, olive 10, chrysanthemum 8, jujube 13, licorice 9, wolfberry 8, dark plum 13, dried ginger 6;

[0048] 2. After cleaning with water, soak in a container for 1-3 hours, and the amount of water added is 3 times the weight of the raw material;

[0049] 3. Pour the soaked raw materials and water into the reaction kettle, and first decoct at a high temperature of 90-100°C for 30-60 minutes;

[0050] 4. Filter the boiled raw materials and liquid, and press the raw materials into juice;

[0051] 5. After concentrating the filtered liquid, vacuum-dry it into lumps, pulverize it, screen it with a 20-mesh sieve, and repeatedly pulverize and screen it;

[0052] 6. Dry and pulverize the raw material slag, screen with a 20-mesh sieve, repeatedly pulverize and screen, and discard...

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PUM

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Abstract

The invention provides a preparation method of an anti-hangover beverage. The beverage is prepared from (by weight percentage) malt 5-20, radix puerariae 5-10, mulberry 5-15, olive 4-8, chrysanthemum 2-6, Ziziphus jujuba 10-20, liquorice 3-5, lycium barbarum fruit 3-5, dark plum 10-20, and dried ginger 3-8. The preparation method comprises the following steps of soaking, decocting, filtering, squeezing to juice, vacuum drying, pulverizing, sieving, adding 2% of sugar in weight, stirring, packaging, sterilizing, and storing. The inventive beverage has anti-hangover function if a person drinks the anti-hangover beverage before drinking alcoholic beverages; and has spleen invigorating, appetite stimulating, digestion promoting, and health promoting effects when the person does not drink alcoholic beverages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of a hangover drink. Background technique [0002] Nowadays, the market competition is fierce, and it is often unavoidable to drink alcohol at banquets in the exchanges between friends in shopping malls, or in business activities. Mistakes caused great losses, and made people regret endlessly after sobering up. Contents of the invention [0003] The purpose of the invention is to develop a method for making an anti-alcoholic drink that relieves the trouble of drinking too much alcohol. [0004] A kind of preparation method of hangover drink of the present invention: [0005] ① First select the raw materials, sieve out the dust and remove the items with insect eyes; [0006] Select raw materials according to the following weight percentages: [0007] Malt 5-20, kudzu root 5-10, mulberry 5-15, olive 4-8, chrysanthemum 2-6, jujube 10-20, licorice 3-5, wolfber...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A61K36/9068A61P25/32A23L33/00
CPCA23V2002/00A23V2200/334
Inventor 黄鑫蔡双煌
Owner 武汉诚达日化研究所
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