Alcoholic liquor additive and method for preparation thereof

A technology for additives and alcohol, applied in the field of alcohol additives and their preparation, to achieve the effects of recovering fatigue, restoring blood circulation and eliminating hangovers

Inactive Publication Date: 2009-12-02
张英三
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Also, some beverages containing particular herbal materials may cause bloating and / or nausea

Method used

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  • Alcoholic liquor additive and method for preparation thereof
  • Alcoholic liquor additive and method for preparation thereof

Examples

Experimental program
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Effect test

Embodiment Construction

[0018] Exemplary embodiments of the present invention are described in more detail below with reference to the accompanying drawings.

[0019] figure 1 is a constitutional diagram showing a production method of an alcoholic beverage additive according to an exemplary embodiment of the present invention, and figure 2 is a flow chart showing a method for preparing a wine additive according to an exemplary embodiment of the present invention.

[0020] Such as figure 1 and 2 As shown, the wine additive according to the exemplary embodiment of the present invention contains mulberry fruit 1, citron fruit 2, cucumber 3, dogwood fruit 4, mulberry leaf 5, pine leaf 6, edible ethanol 7 and water 8, and it is Formed by fermenting a mixture of the above ingredients at room temperature for the desired time.

[0021] Mulberry fruit, the fruit of the mulberry tree (known as the genus Moraceae) is rich in glucose, fructose, calcium, iron, potassium, magnesium, zinc, vitamins A, B and / or...

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PUM

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Abstract

The invention discloses an alcoholic liquor additive and a method for preparation thereof. The alcoholic liquor additive includes 18 to 22 wt. % of mulberry fruits, 8 to 12 wt. % of citron fruits, 4 to 6 wt. % of cucumber, 2 to 4 wt. % of cornus fruits, 2 to 4 wt. % of mulberry leaves, 1 to 2 wt. % of pine leaves, 15 to 20 wt. % of drinkable alcohol and the remainder being water, and is prepared by fermentation. The disclosed additive prepared using various natural substances may exhibit beneficial effects including, for example, curing of a hangover after drinking, fatigue recovery and / or improved blood circulation.

Description

technical field [0001] The present invention relates to a wine additive and a preparation method thereof, more specifically, the present invention relates to a wine additive for improving the flavor or taste of wine (such as shochu or sorghum wine) and a preparation method thereof, wherein the wine Such additives are added to alcohol before drinking, so as to reduce the difficulty and discomfort in drinking, and at the same time eliminate the hangover after drinking or restore fatigue. Background technique [0002] Drinking and driving can take a person's life. Every year, about hundreds of people are killed and thousands of people are injured in traffic accidents due to drunk driving. Excessive drinking may not only bring material losses and mental harm to individuals, but also cause great damage to others. Therefore, erroneous or unhealthy drinking habits and / or drinking culture can easily become a serious social problem. [0003] In order to minimize such damage caused...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/04C12G3/02A61P39/02C12G3/024C12G3/026C12G3/06C12G3/05
Inventor 张英三
Owner 张英三
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