Bamboo vinegar anti-alcoholic beverage and preparation method thereof

A bamboo vinegar and beverage technology, applied in the field of beverages, can solve the problems of being unfavorable to eliminate the pungent and hot gas of alcohol, the effect is not obvious, and the material selection is inconvenient, so as to achieve the effects of sobering up, promoting the absorption of the human body, and making the product pure.

Active Publication Date: 2012-08-15
JIANGYIN ZHONGLI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the few existing hangover drinks have no obvious effect and single function, and the selected raw materials are expensive and expensive, and it is inconvenient to obtain materials.
Some hangover drinks also use some spicy products such as ginger and ginseng as raw materials, which is not conducive to eliminating the hot air of alcohol, such as Taibai Xing hangover cola

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] After collecting bamboo that has grown for 3-5 years or unpolluted bamboo processing residues, use a disc-type bamboo crusher (for extrusion, cutting) to slice it, and the size of the bamboo slices is 4-6cm×4-6cm , and then placed in the bamboo and wood vinegar extraction and purification equipment of South Korea’s Juyu Wood Vinegar Industry (2005-10 type), the temperature is controlled in the range of 200°C-500°C, and the self-ignition continuous dry distillation is used for primary and secondary condensation. Control the bamboo vinegar liquid in the range of 80°C-120°C and control the temperature in the range of 100°C-120°C to obtain the bamboo vinegar liquid, and mix the primary and secondary condensate in the mixing tank under normal temperature and pressure. Standing and purifying for 180 days under the natural state, the refined bamboo vinegar liquid can be obtained.

[0045] The resulting refined bamboo vinegar is subjected to primary, secondary and tertiary dist...

Embodiment 2

[0047] After collecting bamboo that has grown for 3-5 years or unpolluted bamboo processing residues, use a disc-type bamboo crusher (for extrusion, cutting) to slice it, and the size of the bamboo slices is 4-6cm×4-6cm , and then placed in the bamboo and wood vinegar extraction and purification equipment of South Korea’s Juyu Wood Vinegar Industry (2005-10 type), the temperature is controlled in the range of 200°C-500°C, and the self-ignition continuous dry distillation is used for primary and secondary condensation. Control the bamboo vinegar liquid in the range of 80°C-120°C and control the temperature in the range of 100°C-120°C to obtain the bamboo vinegar liquid, and mix the primary and secondary condensate in the mixing tank under normal temperature and pressure. Standing and purifying for 180 days under the natural state, the refined bamboo vinegar liquid can be obtained.

[0048] Place the bamboo vinegar solution of pH2.5-3.0 in the temperature range of 40-100°C and c...

Embodiment 3

[0050] Follow the steps below to prepare bamboo vinegar hangover drink:

[0051] A. Soak 2.0 parts by weight of mung beans in water for at least 12 hours. The volume of water is 8-10 times the volume of mung beans. Heat to 80-95°C, boil for 25-35 minutes on low heat, filter out the decoction, and then add the same amount decoction in low heat for 20-30 minutes, filter out the decoction, combine the two decoctions, filter, and set aside;

[0052] B. Add licorice 3.0, red bayberry 0.8, nutmeg 0.9, hawthorn 1.0, kudzu root 3.0, pinellia 2.0, red dates 1.0, and medlar 0.8 in parts by weight to cover the surface, decoct twice, and the time is 80- 100 minutes, 50-70 minutes, combine the two decoctions and filter, set aside;

[0053] C. Mix the Chinese medicine extract obtained in steps A and B with honey and food-grade bamboo vinegar in a weight ratio of 65:10:3, and then sterilize, rapidly cool, and fill.

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PUM

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Abstract

The invention discloses bamboo vinegar anti-alcoholic beverage and a preparation method thereof. The preparation method comprises the following steps of: settling, standing and filtering extracts of liquoric root, mung bean, waxberry, nutmeg, hawthorn, vine root, pinellia tuber and medlar; adding honey and food-grade bamboo vinegar according to a proportion; and sterilizing, sharply cooling, filling and refrigerating. The anti-alcoholic beverage of the invention is convenient to drink, is drunk when opened, has the effects of dispelling the effects of alcohol, invigorating the stomach, protecting the liver and promoting urination and has the characteristics of rapidly dispelling the effects of alcohol, relieving hangover and relieving uncomfortable feeling caused by hangover and recovering physical ability.

Description

technical field [0001] The invention relates to a functional beverage and a preparation method thereof. More specifically, the invention relates to a bamboo vinegar anti-alcohol drink and a preparation method thereof, belonging to the technical field of beverages. Background technique [0002] Wine is a beverage that is often eaten in people's daily life, and drinking in a moderate amount can make people excited and happy. According to modern pharmacological research, alcohol can relax blood vessels, stimulate the stomach wall, and enhance gastrointestinal peristalsis. Drinking alcohol before meals can increase appetite, and drinking a small amount of alcohol before going to bed can eliminate fatigue caused by muscle tension and help sleep. But if drinking too much will be harmful, drunkenness and alcoholism will damage the physical and mental health of the drinker, such as alcoholic cirrhosis, gastritis, gastric ulcer, brain suppression, etc., and also bring adverse effect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23L2/38A23L2/52A23L33/10A23L33/105
Inventor 王志勇崔宇周玉清
Owner JIANGYIN ZHONGLI BIOLOGICAL TECH
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