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Sober-up vinegar tea and method of preparing the same

A technology of wine vinegar tea and golden vinegar, which is applied in the field of hangover vinegar tea and its preparation, can solve problems such as poor sobering effect, achieve the effects of protecting health, accelerating ethanol excretion, and reducing traffic accidents

Inactive Publication Date: 2009-01-21
王建忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem of poor sobering effect of hangover soup and traditional Chinese medicine for sobering up, and provides a hangover vinegar tea drink based on golden vinegar and exquisitely made of natural plants and traditional Chinese medicines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of sober vinegar tea, it is made up of the raw material of following weight ratio:

[0018] 15 parts of golden vinegar, 1 part of hawthorn, 1 part of kudzu flower, 1 part of chrysanthemum extract, 2 parts of jujube seed, 1 part of bamboo leaf, 1 part of mint tincture, 1 part of green tea extract, 2 parts of honey, 57 parts of deionized water , wherein the total acid of golden vinegar is 6g / 100ml, the total amino nitrogen is 0.25g / 100ml, and the non-volatile acid is 2.4g / 100ml.

[0019] A kind of preparation method of sobering up vinegar tea:

[0020] 1. Brew high-quality 6-degree mature Shanxi vinegar first, and then purify golden vinegar from 6-degree Shanxi mature vinegar. The purification temperature is 60°C±5°C, and the vacuum degree is -0.08MPa. For the specific preparation process, see Chinese patent 200810055592.1;

[0021] 2. Use golden vinegar as a solvent to extract the active ingredients of hawthorn, kudzu flower, chrysanthemum, wild jujube kernel an...

Embodiment 2

[0028] A kind of sober vinegar tea, it is made up of the raw material of following weight ratio:

[0029] 25 parts of golden vinegar, 3 parts of hawthorn, 3 parts of kudzu flower, 3 parts of chrysanthemum extract, 4 parts of jujube seed, 3 parts of bamboo leaves, 3 parts of mint tincture, 3 parts of green tea extract, 4 parts of honey, 67 parts of deionized water , wherein the total acid of golden vinegar is 6g / 100ml, the total amino nitrogen is 0.25g / 100ml, and the volatile acid is 2.4 / 100ml.

[0030] A kind of preparation method of sobering up vinegar tea:

[0031] 1. Brew high-quality 6-degree mature Shanxi vinegar first, and then purify golden vinegar from 6-degree Shanxi mature vinegar. The purification temperature is 60°C±5°C, and the vacuum degree is -0.08MPa. For the specific preparation process, see Chinese patent 200810055592.1;

[0032] 2. Use golden vinegar as a solvent to extract the active ingredients of hawthorn, kudzu flower, chrysanthemum, wild jujube kernel...

Embodiment 3

[0039] A kind of sober vinegar tea, it is made up of the raw material of following weight ratio:

[0040] 20 parts of golden vinegar, 2 parts of hawthorn, 2 parts of kudzu flower, 2 parts of chrysanthemum extract, 3 parts of jujube seed, 2 parts of bamboo leaves, 2 parts of mint tincture, 2 parts of green tea extract, 3 parts of honey, 62 parts of deionized water , wherein the total acid of golden vinegar is 6g / 100ml, the total amino nitrogen is 0.25g / 100ml, and the volatile acid is 2.4 / 100ml.

[0041] A kind of preparation method of sobering up vinegar tea:

[0042] 1. Brew high-quality 6-degree mature Shanxi vinegar first, and then purify golden vinegar from 6-degree Shanxi mature vinegar. The purification temperature is 60°C±5°C, and the vacuum degree is -0.08MPa. For the specific preparation process, see Chinese patent 200810055592.1;

[0043] 2. Use golden vinegar as a solvent to extract the active ingredients of hawthorn, kudzu flower, chrysanthemum, wild jujube kernel...

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Abstract

A sober-up vinegar tea consists of the following raw materials with the parts by weight: 15-25 parts of silk jujube vinegar, 1-3 parts of hawthorn, 3 parts of flower of kudzuvine, 1-3 parts of chrysanthemum extractum, 2-4 parts of wild jujude seed, 1-3 parts of bamboo leaves, 1-3 parts of menthol tincture, 1-3 parts of green tea extractum, 2-4 parts of honey and 57-67 parts of deionized water, wherein, the total acid of the silk jujube vinegar is 6g / 100ml, the total amino nitrogen is 0.25g / 100ml and the non-volatile acid is 2.4g / 100ml. The sober-up vinegar tea takes the silk jujube vinegar as a solvent to extract effective components of natural plants and Chinese medicinal herbs, and ethanol is removed, ingredients and flavor are added, then sterilization is carried out, therefore, the sober-up vinegar tea is obtained. The sober-up vinegar tea integrates the functions of sobering up, soothing the nerves, nourishing the stomach, strengthening the spleen and restoring consciousness into a whole, and the tea accelerates drainage of ethanol and reduces blood alcohol concentration after being drunk as a delicious drink. The sober-up vinegar tea can cause the drunkards to rapidly recover from inebriation, thus avoiding some drunkards from affray, which is beneficial to decreasing traffic accidents, guaranteeing public security and protecting physical health of the mass.

Description

Technical field: [0001] The invention belongs to a functional health food, in particular to a hangover vinegar tea and a preparation method thereof. Background technique: [0002] Every household in China has alcohol, and there are almost no people who have never drank alcohol in their lives. There is alcohol for weddings, parties, state banquets, and family banquets. The culture of alcohol has a long history and has a great impact on social and economic development. Strong influence. closely related to human health. Drunkenness is not only harmful to the body, but also has adverse consequences on traffic safety and social security, especially after vomiting, which damages the spleen, stomach, heart and brain organs. The traditional way to sober up is traditional Chinese medicine, and the so-called sobering soup in restaurants is not effective. 3. Contents of the invention: [0003] The present invention aims to solve the problem of poor sobering effect of hangover soup ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23F3/14A61K36/82A61P25/32A23L33/00
CPCA23V2002/00
Inventor 赵一民
Owner 王建忠
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