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Compound beverage and application thereof

A beverage and raw material technology, which is applied in the field of anti-drunk or hangover compound beverages, can solve problems such as poor taste, unfavorable consumers, flat taste of mulberry, etc., and achieve the effect of alleviating the taste of medicine, natural and pure taste, and improving the taste of medicine

Inactive Publication Date: 2013-12-11
南京朗众药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current research on anti-hangover plants has found that kudzu flower and mulberry have a better hangover effect, but kudzu flower has a strong taste of traditional Chinese medicine, while mulberry tastes flat, and the drinks made of the two alone or together have a bad taste and cannot be used. Make consumers love

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Water extract of Pueraria japonica: Take 10g of Pueraria japonica and add 100ml of water to boil for 5 minutes, filter with 200-mesh gauze, and the filtrate is set aside.

[0014] Mulberry juice: take 2400g of fresh mulberry fruit, soften at 70-80°C and beat, then add 4.8g of pectinase, enzymatically hydrolyze for 4 hours, filter with 200-mesh gauze, and use the filtrate for later use.

[0015] Blackberry juice: Take 400g of fresh blackberry fruit, soften it at 70-80°C, beat it, then add 0.8g of pectinase, hydrolyze it for 4 hours, filter it with 200-mesh gauze, and use the filtrate for later use.

[0016] Mix the prepared kudzu flower water extract, mulberry juice and blackberry juice, add 180 g of sucrose, stir well, and make a compound drink. The prepared compound drink has mild medicinal taste and better mouthfeel.

Embodiment 2

[0018] Water extract of Pueraria japonica: Take 10g of Pueraria japonica and add 200ml of water to boil for 8 minutes, filter with 200-mesh gauze, and the filtrate is set aside.

[0019] Mulberry juice: Take 400g of fresh mulberry fruit, soften it at 70-80°C, beat it, then add 4g of pectinase, enzymatically hydrolyze it for 2 hours, filter it with 200-mesh gauze, and use the filtrate for later use.

[0020] Blackberry juice: take 240g of fresh blackberry fruit, soften it at 70-80°C, beat it, then add 2.4g of pectinase, enzymatically hydrolyze it for 2 hours, filter it with 200-mesh gauze, and use the filtrate for later use.

[0021] Mix the prepared kudzu flower water extract, mulberry juice and blackberry juice, add 60 g of sucrose, stir evenly, and make a compound drink. The prepared compound beverage has better mouthfeel.

Embodiment 3

[0023] Water extract of Pueraria japonica: Take 10g of Pueraria japonica and add 120ml of water to boil for 5 minutes, filter with 200-mesh gauze, and the filtrate is set aside.

[0024] Mulberry juice: Take 374g of fresh mulberry fruit, soften it at 70-80°C, beat it, then add 2g of pectinase, enzymolyze it for 2 hours, filter it with 200-mesh gauze, and use the filtrate for later use.

[0025] Blackberry juice: Take 54g of fresh blackberry fruit, soften at 70-80°C, beat, then add 0.4g of pectinase, enzymatically hydrolyze for 2 hours, filter with 200-mesh gauze, and set the filtrate for use.

[0026] Mix the prepared kudzu flower water extract, mulberry juice and blackberry juice, add 19 g of sucrose, stir well, and make a compound drink. The prepared compound beverage has better mouthfeel.

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PUM

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Abstract

The invention discloses a compound beverage and an application of the compound beverage in resisting inebriation or alleviating a hangover. The compound beverage comprises flos puerariae aqueous extract solution, morisuccus, blackberry juice and a sweetener, wherein the flos puerariae aqueous extract solution takes flos puerariae as raw materials, the morisuccus takes blackberry as raw materials, and the blackberry juice takes blackberry as raw materials; and the weight ratio of the flos puerariae aqueous extract solution to the morisuccus to the blackberry juice to the sweetener is (0.1-1) to (24-40) to (4-24) to (1.8-6). The compound beverage has good taste and a hangover alleviating effect.

Description

technical field [0001] The invention relates to a compound drink, in particular to a compound drink for anti-drunk or hangover. Background technique [0002] Anti-alcoholic drugs can be generally divided into three types: chemical drugs, traditional Chinese medicine preparations, and health products, and their anti-alcoholic effects are related to the speed of the drug. In comparison, chemical drugs and traditional Chinese medicine preparations, while relieving alcohol, will cause metabolic burdens on the liver and kidneys and cause varying degrees of damage. The health care products with the same source of medicine and food will not produce any side effects, and can restore nutrition to damaged liver cells, which is safe and reliable. Therefore, it has been favored by more and more experts and consumers. [0003] The current research on anti-hangover plants has found that kudzu flower and mulberry have a better hangover effect, but kudzu flower has a strong taste of tr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/38A23L2/72A23L2/84A23L1/29A23L25/10A23L33/00
Inventor 马丽赵慧芳吴文龙李维林
Owner 南京朗众药业有限公司
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