Soup for drinking wine and preparation method thereof

A wine soup and drinking technology, which is applied in the field of tea beverage and its preparation, can solve the problems of insufficient nutrition and health care ingredients, not good taste, etc., and achieve the effects of reducing stimulation, reducing oxidation retention time, and maintaining acid-base balance

Inactive Publication Date: 2009-07-15
卢爱君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current tea beverages are made by brewing tea leaves and then blended to reach a certain taste of tea liq

Method used

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  • Soup for drinking wine and preparation method thereof
  • Soup for drinking wine and preparation method thereof
  • Soup for drinking wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Clean 70 parts by weight of water chestnuts and put them into the pot, then put 8 parts by weight of kudzu root, 10 parts by weight of kudzu flower, 3 parts by weight of Hovenia dulcis, 4 parts by weight of rhizoma rhizome, 1 part by weight of grosvenor fruit (the grosvenor fruit must be cleaned first before smashed) rinsed with clean water respectively, put them into gauze bags and sew the mouth of the bag and put them into the pot.

[0026] Put the above-mentioned water chestnuts and the prepared raw materials into the pot with cold water according to the weight ratio of 1:8. After 10 minutes under high pressure (pressure 0.1MPa-1.0MPa), boil at normal pressure again, and check the concentration every 20 minutes. , until the soluble solid content reaches 2.0%. Then the boiled soup is finely filtered to obtain a clear soup, and then filled, sterilized, packaged and put into storage to obtain the drinking soup of the present invention.

[0027] The detection content of...

Embodiment 2

[0031] After cleaning 80 parts by weight of water chestnuts with clear water, put them into the pot, then put 10 parts by weight of kudzu root, 15 parts by weight of pueraria puerariae, 5 parts by weight of Hovenia dulcis, 8 parts by weight of rhizoma rhizome, and 2 parts by weight of grosvenor fruit (the grosvenor fruit must be cleaned first before smashed) rinsed with clean water respectively, put them into gauze bags and sew the mouth of the bag and put them into the pot.

[0032] Put the above-mentioned water chestnuts and the prepared raw materials into the pot with cold water according to the weight ratio of 1:8. After 20 minutes under high pressure (pressure 0.1MPa-1.0MPa), boil at normal pressure again, and check the concentration every 20 minutes. , until the soluble solid content reaches 2.0%. Then the boiled soup is finely filtered to obtain a clear soup, and then filled, sterilized, packaged and put into storage to obtain the drinking soup of the present invention....

Embodiment 3

[0036] After cleaning 95 parts by weight of water chestnuts with clear water, put them into the pot, then put 15 parts by weight of kudzu root, 18 parts by weight of Pueraria lobata, 6 parts by weight of Hovenia dulcis, 12 parts by weight of rhizoma rhizome, 4 parts by weight of Momordica grosvenori. smashed) rinsed with clean water respectively, put them into gauze bags and sew the mouth of the bag and put them into the pot.

[0037] Put the above prepared water chestnuts and material bags into the pot with cold water according to the ratio of material to water weight ratio of 1:9, after 25 minutes under high pressure (pressure 0.1MPa-1.0MPa), then cook under normal pressure, and check the concentration every 20 minutes , until the soluble solid content reaches 2.0%. Then the boiled soup is finely filtered to obtain a clear soup, and then filled, sterilized, packaged and put into storage to obtain the drinking soup of the present invention.

[0038] The test content of this ...

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PUM

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Abstract

The invention relates to a liquor-serving soup and a preparation method of the liquor-serving soup. Raw materials of the liquor-serving soup comprise 70 to 100 weight parts of chufa, 8 to 17 weight parts of pueraria roots, 10 to 20 weight parts of pueraria flowers, 3 to 8 weight parts of raisin tree seeds, 1 to 5 weight parts of grosvenor momordica and 4 to 13 weight parts of cogongrass rhizome which are finely boiled by a special technology so as to obtain the liquor-serving soup with the characteristics of cool tea and the functions of liquor aid and liquor sobering, wherein the ingredients extracted after high temperature is superior to other beverages. The liquor-serving soup has fragrance, the decoction is perfectly clear rufous, has sweet and fresh tastes and suitable sugar content, leaves a strong aftertaste, can excite people, stimulate thinking, increase the drinking interests, improve the capacity for liquor, release fatigue, stimulate the metabolism and maintain the normal functions of the heart, the veins, the intestines and the stomach, and the like.

Description

technical field [0001] The invention relates to a tea beverage and a preparation process thereof. Background technique [0002] It is scientifically proven that wild kudzu root contains 17 kinds of amino acids, namely: aspartic acid 0.55%, threonine 0.26%, serine 0.29%, glutamic acid 0.59%, glycine 0.27%, alanine 0.28%, valine 0.34% %, Methionine 0.03%, Isoleucine 0.23%, Leucine 0.42%, Tyrosine 0.14%, Phenylalanine 0.24% Lysine 0.33% Histidine 0.12% Arginine 0.21% Proline Amino Acid 0.91% The total amount of amino acids is 5.21%. Among the 17 kinds of amino acids, 8 kinds of amino acids are essential for human body. Wild kudzu root contains iron, calcium, zinc, selenium, germanium and other trace elements, as well as puerarin, puerarin xyloside, daidzein, daidzein, isoflavone and other substances. According to "Compendium of Materia Medica" by Li Shizhen in "Shen Nong's Materia Medica" and "Pharmacopoeia of the People's Republic of China" in previous editions: wild kudzu r...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23F3/34A61K36/899A61P25/32A23L33/00
Inventor 卢爱君
Owner 卢爱君
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