Disintoxicating rice milk beverage and preparation method thereof

A technology of rice milk and beverage, which is applied in the field of hangover-type rice milk beverage and its preparation, can solve problems such as poor taste, and achieve the effect of scientific and reasonable process design and simple and easy operation

Active Publication Date: 2011-03-30
JIANGXI GANLIANG INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Some hangover drinks disclosed in the prior art are mostly filled with soups extracted directly from some plants and Chinese herbal medicines. They are not so much drinks as Chinese herbal teas, and the taste is not good. Consumers feel that they are eating medicine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh 100g of brown rice with impurities removed, and fry it in a drum frying pan at 200°C until it is burnt yellow and has a strong rice fragrance. Weigh 40g of fried brown rice and add 300ml of pure water to soak at room temperature (the soaking time in autumn and winter is 6 to 8 hours, soaking time in spring and summer is 4 to 6 hours). The brown rice soaked and moistened is heated to 90°C together with the soaking water, and is kept warm for 60 minutes under agitation by a stirrer. Pass through a 100-mesh filter cloth while it is hot, and take 200ml of the filtrate to cool for later use. Weigh 10g of dried kudzu flower, 10g of Hovenia dulcis, 8g of medlar, 8g of citrus peel, 5g of tangerine peel, and 5g of licorice, add 400ml of pure water, heat to 90°C and decoct for 2.5 hours, filter through a 100-mesh filter cloth, and take the filtrate Let cool and set aside. Accurately weigh 50g of sucrose, 30g of fructose syrup, 15g of fructooligosaccharide, 2g of ethyl mal...

Embodiment 2

[0029] Weigh 100g of brown rice with impurities removed, and fry it in a drum frying pan at 200°C until it is burnt yellow and has a strong rice fragrance. Weigh 80g of fried brown rice and add 600ml of pure water to soak at room temperature (the soaking time in autumn and winter is 6 to 8 hours, soaking time in spring and summer is 4 to 6 hours). The brown rice soaked and moistened is heated to 90°C together with the soaking water, and is kept warm for 60 minutes under agitation by a stirrer. Pass through a 100-mesh filter cloth while it is hot, and take 400ml of filtrate to cool for later use. Weigh 20g of dried kudzu flower, 20g of Hovenia dulcis, 16g of medlar, 16g of citrus peel, 10g of tangerine peel, 10g of licorice, add 800ml of pure water, heat to 90°C and decoct for 2.5 hours, filter through a 100-mesh filter cloth, and take the filtrate Let cool and set aside. Accurately weigh 100g of sucrose, 60g of fructose syrup, 30g of fructooligosaccharide, 4g of ethyl maltol...

Embodiment 3

[0031]Weigh 100g of brown rice with impurities removed, and fry it in a drum frying pan at 200°C until it is burnt yellow and has a strong rice fragrance. Weigh 60g of fried brown rice and add 450ml of pure water to soak at room temperature (the soaking time in autumn and winter is 6 to 8 hours, soaking time in spring and summer is 4 to 6 hours). The brown rice soaked and moistened is heated to 90°C together with the soaking water, and is kept warm for 60 minutes under agitation by a stirrer. Pass through a 100-mesh filter cloth while it is hot, and take 300ml of the filtrate to cool for later use. Weigh 15g of dried kudzu flower, 15g of Hovenia dulcis, 12g of medlar, 12g of citrus peel, 7.5g of tangerine peel, and 7.5g of licorice, add 600ml of pure water, heat to 90°C and decoct for 2.5 hours, filter through a 100-mesh filter cloth, Take the filtrate and cool it for later use. Accurately weigh 75g of sucrose, 45g of fructose syrup, 22.5g of fructooligosaccharide, 3g of eth...

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PUM

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Abstract

The invention relates to a disintoxicating rice milk beverage which is characterized in that 1,000 parts by weight of the finished production of the disintoxicating rice milk beverage is prepared from the following materials in parts by weight: 200-400 parts of brown rice leach liquor, 10-90 parts of flavoring agent, 200-400 parts of plant extract, 2-6 parts of emulsification stabilizing agent and the balance of purified water. The invention has the advantages that the rice milk beverage has very important functions of promoting human health and preventing and treating modern civil diseases, and is not only suitable for people who drink too much, but also suitable for students, office workers, patients, middle-aged persons, and the like. The invention has scientific and reasonable technical design, is simple and easy to operate and is easy to industrialize.

Description

technical field [0001] The invention relates to a rice milk beverage, in particular to a hangover type rice milk beverage and a preparation method thereof. Background technique [0002] Appropriate drinking has certain benefits to the human body, but drinking too much will produce various discomforts, and even endanger health. With the improvement of people's living standards, there are more and more drinkers, and the impact of alcohol on people's health is increasing. [0003] When the alcohol content in human blood is above 0.3%, most people will experience dizziness, headache and vomiting, accompanied by obvious drunkenness. If the content exceeds 0.6%, life-threatening will also occur. Ethanol is mainly converted into acetaldehyde through oxidation in the liver in the body. Acetaldehyde has a toxic effect on the mitochondria in liver cells, causing dysfunction and metabolic abnormalities. At the same time, acetaldehyde also acts on the nervous system, causing variou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09A23L2/60A23L2/56A23L29/30
Inventor 蓝海军刘成梅毕双同张兆琴杨水兵罗香生罗利平
Owner JIANGXI GANLIANG INDAL
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