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Sober-up yoghurt and making method thereof

A technology for yogurt and hangover, applied in milk preparations, dairy products, applications, etc., to accelerate the decomposition of alcohol, protect the liver, and reduce traffic accidents

Active Publication Date: 2012-07-25
湖南四季南山营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at parties, officialdom, and business, it is inevitable to drink and socialize. If you accidentally drink too much, you will feel uncomfortable all over the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: 10 grams of pine nuts, 10 grams of kudzu flower, 10 grams of kudzu root, 500 mg of lecithin, 600 mg of vitamin C, vitamin B 6 5-10 mg, 5 grams of Hovenia dulcis, 50 grams of honey, 10 grams of coriander root, 1 gram of salt, and the others are yogurt. First, take pine nuts, kudzu flower, kudzu root, Hovenia dulcis, and Imperata baicalensis root mixed with 500ml of water, bring to a boil over high heat, keep on low heat for 10 minutes, and filter out the concoction; add 500ml of water again and boil over high fire, keep on low heat for 30 minutes, Strain the concoction. Mix the two concoctions together and concentrate to 100ml, wait for cooling to room temperature, add honey, lecithin, vitamin C, vitamin B 6 and salt, stir evenly, that is concoction. Add the concoction to the fermented yogurt, prepare according to the ratio of concoction: yogurt = 1:4, and fill it into yogurt.

Embodiment 2

[0014] Embodiment 2: 20 grams of pine nuts, 20 grams of kudzu flower, 20 grams of kudzu root, 700 mg of lecithin, 800 mg of vitamin C, vitamin B 6 5-10 mg, 7 grams of Hovenia dulcis, 70 grams of honey, 15 grams of coriander root, 1.5 grams of salt, and the others are yogurt. First, take pine nuts, kudzu flower, kudzu root, Hovenia dulcis, and Imperata baicalensis root mixed with 500ml of water, bring to a boil over high heat, keep on low heat for 10 minutes, and filter out the concoction; add 500ml of water again and boil over high fire, keep on low heat for 30 minutes, Strain the concoction. Mix the two concoctions together and concentrate to 100ml, wait for cooling to room temperature, add honey, lecithin, vitamin C, vitamin B 6 and salt, stir evenly, that is concoction. Add the concoction to the fermented yogurt, prepare according to the ratio of concoction: yogurt = 1:4, and fill it into yogurt.

Embodiment 3

[0015] Embodiment three: 30 grams of pine nuts, 30 grams of kudzu flower, 30 grams of kudzu root, 1000 mg of lecithin, 1000 mg of vitamin C, vitamin B 6 5-10 mg, 10 grams of Hovenia dulcis, 100 grams of honey, 20 grams of coriander root, 2 grams of salt, and other yogurt. First, take pine nuts, kudzu flower, kudzu root, Hovenia dulcis, and Imperata baicalensis root mixed with 500ml of water, bring to a boil over high heat, keep on low heat for 10 minutes, and filter out the concoction; add 500ml of water again and boil over high fire, keep on low heat for 30 minutes, Strain the concoction. Mix the two concoctions together and concentrate to 100ml, wait for cooling to room temperature, add honey, lecithin, vitamin C, vitamin B 6 and salt, stir evenly, that is concoction. Add this medicinal sweat to the fermented yogurt, prepare according to the ratio of medicinal juice:yogurt=1:4, and fill it into yogurt.

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PUM

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Abstract

The invention discloses sober-up yoghurt and a making method thereof. The sober-up yoghurt comprises 10-30 parts of pine kernels, 10-30 parts of flos puerariae, 10-30 parts of radix puerariae, 0.5-1 part of lecithin, 0.6-1 part of vitamin C, 0.005-0.01 part of vitamin B6, 5-10 parts of semen hoveniae, 10-20 parts of bee honey, 10-20 parts of cogongrass rhizome, 1-2 parts of salt, and the balance of yoghurt. The sober-up yoghurt can be eaten before, in or after drinking to accelerate alcohol decomposition, prevent injury by drinking, protect liver and greatly reduce traffic accidents caused by drunk driving. The sober-up nutrient yoghurt of affinal drug and diet is safe, effective, and beneficial to physical health and traffic safety.

Description

technical field [0001] The invention relates to a traditional Chinese medicine health care preparation, in particular to a hangover yoghurt and a preparation method thereof. Background technique [0002] Alcoholism is one of the current worldwide public hazards pointed out by the World Health Organization. Long-term drinking can cause liver, stomach, and kidney damage, and can cause alcoholic hepatitis and cirrhosis. Some data show that domestic alcoholic cirrhosis accounts for about 5% of patients with cirrhosis, while in some western countries the rate is as high as 54-84%. Drinking not only hurts the body but also easily causes traffic accidents. Some countries have also issued a ban on alcohol. However, at parties, officialdom, and business, it is inevitable to drink and socialize. If you accidentally drink too much, you will feel uncomfortable all over. [0003] Hangover dispel the effects of alcohol, that is, "sober up", to wake up a person from a state of intoxicat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 张人明李梦怡贺武明孙荣民任国谱肖莲荣
Owner 湖南四季南山营养食品有限公司
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