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Drunkenness easing drink and preparation method

A beverage and weight ratio technology, applied in the field of alleviating drunken beverages and their preparation, can solve the problems of imperfect processing technology, single formula, and unsatisfactory product effects, and achieve easy industrial production, good effects, and rapid solutions. the effect of wine

Active Publication Date: 2013-08-14
严绍章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of hangover medicines and foods on the market, but these are all due to the single formula or imperfect processing technology, and the product effect cannot meet the expected requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: Weigh 30g Hovenia aurantium, 30g red sugarcane, 30g Pueraria lobata, 10g persimmon stalk, 10g wild cherry, 10g konjac powder, 10g bamboo juice, and 10g honey according to the weight ratio. The above raw materials are heated at 120-300℃. Cook for 4-30 minutes, and then extract the juice; mix the extracted juice and water at a ratio of 2:8 to obtain this product.

Embodiment 2

[0011] Example 2: According to the weight ratio, 60g of citrus aurantium, 60g of red sugarcane, 45g of kudzu flower, 20g of persimmon stalk, 20g of wild cherry, 20g of konjac powder, 20g of bamboo juice, and 20g of honey were weighed out, and the above raw materials were heated at 120-300℃. Cook for 4-30 minutes, and then extract the juice; mix the extracted juice and water at a ratio of 2:8 to obtain this product.

Embodiment 3

[0012] Example 3: Weigh 90g of Hovenia aurantium, 90g of red sugarcane, 60g of Pueraria lobata, 30g of persimmon stalk, 30g of wild cherry, 30g of konjac powder, 30g of bamboo juice, and 30g of honey according to the weight ratio. The above raw materials are heated at 120-300℃. Cook for 4-30 minutes, and then extract the juice; mix the extracted juice and water at a ratio of 2:8 to obtain this product.

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PUM

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Abstract

Drunkenness easing drink comprises the following raw materials, by weight, gardenia 30-90%, red sugar cane 30-90%, pueraria lobata ohwi 30-60%, persimmon calyx 10-30%, wild cherry 10-30%, konjaku flour 10-30%, bamboo juice 10-30% and honey 10-30%. A preparation method comprises the steps of weighing the gardenia, the red sugar cane, the pueraria lobata ohwi, the persimmon calyx, the wild cherry, the konjaku flour, the bamboo juice and the honey by weight, stewing the raw materials at 120-300 DEG C for 4-30 minutes and extracting juice, evenly mixing the extracted juice with water according toproportion of 2:8 to obtain the drunkenness easing drink. The drunkenness easing drink has the advantages of adopting purely natural herbaceous plant formula, being good in effect, simple in preparation and capable of alleviating hangover rapidly, preventing the hangover and alcoholic liver diseases and reducing harm brought by the hangover to a healthy body, and facilitating industrialization production.

Description

Technical field [0001] The invention relates to a drink and a preparation method thereof, in particular to a drink for relieving drunkenness and a preparation method thereof. Background technique [0002] Along with the long-standing Chinese culture, the wine culture has a history of thousands of years. However, according to statistics from the medical department, my country's senile diseases such as hypertension and hyperlipidemia have become younger and younger, showing a straight upward trend. One of the key is drinking alcohol. Excessive drinking will cause great harm to the body and mind. [0003] Drunkenness not only seriously affects people's work, but more importantly, it brings harm to health. Many pharmacopoeias, such as the National Pharmacopoeia and Compendium of Materia Medica, record drugs and foods that can relieve alcohol. At present, there are many kinds of anti-alcoholism drugs and foods on the market, but these are due to the single formula or imperfect proces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L2/02A23L33/00
Inventor 严绍章
Owner 严绍章
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