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Food hangover-alleviating agent

A liquor and food technology, applied in the field of food hangover agents, can solve problems such as unstable effects, and achieve the effects of perfect formula, wide sources, and sweet taste

Inactive Publication Date: 2013-12-25
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many people drink hangover vinegar, tea and other drinks to hangover, but the effect is not stable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] The components of the raw materials are proportioned according to the following parts by weight: 5 parts of hovenia chinensis, 30 parts of red bean, 5 parts of coix seed, 20 parts of yam, 5 parts of lentils, 10 parts of jujube, 10 parts of hawthorn, 20 parts of dark plum, and 5 parts of jujube share.

Embodiment 2

[0008] The components of raw materials are proportioned according to the following parts by weight: 10 parts of hovenia chinensis, 20 parts of red bean, 10 parts of coix seed, 20 parts of yam, 5 parts of lentils, 5 parts of jujube, 15 parts of hawthorn, 10 parts of dark plum, and 15 parts of jujube share.

Embodiment 3

[0010] The components of raw materials are proportioned according to the following parts by weight: 8 parts of hovenia chinensis, 15 parts of red bean, 8 parts of coix seed, 20 parts of yam, 5 parts of lentils, 7 parts of jujube, 14 parts of hawthorn, 13 parts of black plum, and 10 parts of jujube share.

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Abstract

The invention provides a food hangover-alleviating agent which is characterized by comprising the following raw materials in parts by weight: 5-10 parts of Semen Hoveniae, 20-30 parts of red bean, 5-10 parts of coix seed, 20 parts of Chinese yam, 5 parts of haricot, 5-10 parts of Chinese date, 10-15 parts of hawthorn, 10-20 parts of dark plum and 5-15 parts of wild jujube. By utilizing the effects of the raw materials and the scientific composition, compared with the existing product, the food hangover-alleviating agent has more complete and reasonable formula. The product can increase the excretion rate of alcohol in blood, has obvious alleviating actions on hangover phenomena, such as headache, thirst, general weakness, nausea and other symptoms, and has a certain protective action on the liver. The product has the advantages of wide raw material sources and low price, is most suitable to be drunk when drinking wine, has the functions of health care and nutrition on the premise of alleviating hangover, is harmless to the human body and free of preservative, can quickly supplement the physical performance, and tastes sweet, fresh and nice.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a food hangover agent. Background technique [0002] As a special cultural form, wine culture has a special status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. Moderate drinking has certain benefits to the body, but excessive drinking will cause a great burden on the body. A very common situation is drunkenness. Drunkenness is a state of physical discomfort and unconsciousness after excessive drinking, and this state will last for a period of time, greatly affecting normal life and work. Many people hangover by drinking beverages such as hangover vinegar and tea, but the effect is not stable. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a food hangover agent, which is characterized in tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD
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