Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product
A gelation, food technology, applied in food science, food preparation, application, etc., can solve the problems of accelerating ethanol, increasing the activity and content of hepatic alcohol dehydrogenase and acetaldehyde dehydrogenase, and not a hangover pathway, etc. Achieving the effect of sobering up and increasing the amount of alcohol, reducing the burning sensation, and protecting the liver
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Publication Date
- 2009-07-22
Smart Images
Figure 1 
Figure 2 
Figure 3
Abstract
Description
technical field
[0001] The invention relates to the technical field of food, in particular to an ion-releasing gelled method and product for relieving hangover and inhibiting the absorption of food components. Background technique
[0002] With the development of social economy and the improvement of people's living standards, and the influence of wine culture in my country, drinking is very common in my country, but drinking has great damage to people's health, especially a large amount of drinking. Sometimes it is necessary to drink alcohol in social occasions, so inventing a product that can relieve alcohol and reduce alcohol damage to the human body will not only meet the needs of social drinking but also protect health. At present, there are three ways to hangover, one is to reduce or inhibit the absorption of ethanol; the other is to speed up the metabolism of ethanol in the body into water and carbon dioxide, in order to speed up the metabolism of ethanol in the body,...
Examples
Embodiment 1
[0028] 10 grams of low methoxyl pectin, 0.15 grams of dipotassium hydrogen phosphate, 0.75 grams of calcium hydrogen phosphate, 150 grams of sugar, mixed and ground, packed in 15 grams per pack.