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Multielement enhanced drinking-benefited anti-drunk cider vinegar functional beverage and oral liquid

A technology of functional drinks and apple cider vinegar, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that have not yet been discovered, such as the sale of multiple fortified alcoholic anti-drunk apple cider vinegar functional drinks, and the lack of data reports, etc., to achieve The effect of relieving pressure, broad market prospect and accurate measurement

Active Publication Date: 2010-12-08
常连第
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] So far, there is no multi-fortified anti-drunk apple cider vinegar functional drink and its Tonggong oral liquid for sale in the market, and there are no relevant reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1 (nutritional efficacy dosage is calculated by 200~300g / bottle)

[0057] Take the raw and auxiliary materials according to the following proportioning (weight%)

[0058] Apple cider vinegar (acidity 5%) 4 Apple juice 6

[0059] Caster sugar 10 Glucose 2

[0060] L-Ascorbic acid 0.05 Niacinamide 0.0045

[0061] Thiamine Hydrochloride 0.0005 Riboflavin 0.0005

[0062] Pyridoxine Hydrochloride 0.0004 L-Carnitine 0.07

[0063] Zinc gluconate 0.1 Calcium acetate 0.2

[0064] Taurine 0.05 Citric acid 0.25

[0065] Altame 0.005 Potassium tricapate 0.03

[0066] Appropriate amount of edible essence Appropriate amount of food coloring

[0067] The rest is water, add to 100%

Embodiment 2

[0068] Embodiment 2 (nutritional efficacy dosage is calculated by 50~100g / bottle)

[0069] Take the raw and auxiliary materials according to the following proportioning (weight%)

[0070] Apple cider vinegar (5% acidity) 5 Apple juice 5

[0071] Caster sugar 9 Glucose 3

[0072] L-Ascorbic Acid 0.09 Niacinamide 0.01

[0073] Thiamine Hydrochloride 0.005 Riboflavin 0.003

[0074] Pyridoxine Hydrochloride 0.003 L-Carnitine 0.12

[0075] Zinc gluconate 0.15 Calcium acetate 0.3

[0076] Taurine 0.3 Citric acid 0.25

[0077] Alitame 0.01 Potassium tricapate 0.03

[0078] Appropriate amount of edible essence Appropriate amount of food coloring

[0079] The rest is water, add to 100%

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PUM

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Abstract

The invention provides a drinking-benefited anti-drunk cider vinegar functional beverage and analogous oral liquid through corresponding scientific enhancement by decoding, recombining and utilizing original microscale valuable nutritive functional factors contained in cider and cider vinegar. The beverage and the analogous oral liquid are obviously characterized by being suitable for quenching thirst at any time, complementing water, providing more reasonable nutrients and taking while drinking and having the functions of benefiting drinking and preventing drunkenness. The main effective components thereof include thiamine hydrochloride or derivant thereof, riboflavin or derivant thereof, L-ascorbic acid or derivant thereof, niacinamide, pyridoxine hydrochloride, L-carnitine, taurine, mineral substances, such as calcium and zinc, monosaccharide, biose, and the like; and further more, when the product is taken before, during or after drinking, the effective components are mutually matched and supported so as to act synergistically for promoting alcohol metabolism and reduce the ethanol content of blood, therefore the product has the unimaginable beneficial effects in the aspects of benefiting drinking and preventing drunkenness.

Description

technical field [0001] The invention relates to a functional drink, in particular to a multi-component fortified alcohol-enhancing anti-drunk apple cider vinegar functional drink and its oral liquid with the same function. Background technique [0002] At present, it is known that apple cider vinegar can prevent drunkenness and hangover, but it is not known that its anti-drunkness and hangover effect is indeed derived from acetic acid. When ethanol and acetic acid are ingested into the body at the same time, under the catalysis of gastric acid, an esterification reaction can immediately occur to form ethyl acetate, which can theoretically reduce the damage of ethanol to the body. But in reality, the content of acetic acid in apple cider vinegar is only between 0.1% and 1% (excessive content is harmful to health), and there are only 0.1 ~ 1g of acetic acid in two taels (100g) of apple cider vinegar. In this state, it can't play a big anti-drunk and hangover effect at all. M...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 常连第
Owner 常连第
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