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Preparation method of water chestnut hangover drink

A technology of water chestnuts and beverages, which is applied in the field of preparation of water chestnut hangover drinks, can solve the problems of reducing the time for hangover function, unclear main active ingredients, etc., and achieve significant hangover function, large biological activity, and enhanced hangover function Effect

Inactive Publication Date: 2015-11-18
SHAOXING UNIV YUANPEI COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] 1. Water chestnuts are eaten as a whole. Because they contain many natural chemical components and the main active ingredients are not clear, it is necessary to eat a large amount of water chestnut products to have a certain hangover effect
[0013] 2. Since water chestnuts contain polysaccharides, flavonoids, polyphenols, vitamins, amino acids, trace elements and other natural components, these natural substances are easy to be quickly excreted with feces in the gastrointestinal tract, reducing the time for them to play a hangover function in the gastrointestinal tract

Method used

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  • Preparation method of water chestnut hangover drink
  • Preparation method of water chestnut hangover drink
  • Preparation method of water chestnut hangover drink

Examples

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Embodiment 1

[0060] Embodiment 1, a kind of preparation method of water chestnut hangover drink, carries out following steps successively:

[0061] 1), accurately weigh 10.0g water chestnut powder, add ultrapure water (100g) according to the weight ratio of 1:10, reflux extraction for 2.5h, and suction filter after cooling to room temperature, repeat the above reflux extraction twice for the residue; combine all (i.e. , 3 times) of the extract; then the rotary evaporator was concentrated to 1 / 15 of the original volume; a concentrated solution was obtained.

[0062] Add 3 times the volume of 95% ethanol to the concentrated solution, soak and vibrate for 5 minutes, then filter with suction, and weigh the filter cake (about 1.0 g) after drying (drying at 60° C. for 5 hours).

[0063] 2), add a certain amount (ie 200g) of ultrapure water and 0.5g of food-grade pectin to the dried filter cake obtained in step 1), shake and mix well;

[0064] 3), add 0.1g maltol, 0.15g ethyl p-hydroxybenzoate a...

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Abstract

The invention discloses a preparation method of an alcohol effect relieving water chestnut drink. The method comprises the following steps: 1, drying water chestnuts, and crushing; 2, adding ultrapure water to 10g of water chestnut powder, carrying out reflux extraction for 2-3h, concentrating, adding 95% ethanol having a volume 2.5-3.5 times the volume of the obtained concentrate to immerse, oscillating, carrying out pumping filtration, and drying the obtained filter cake; 3, adding 150-250g of ultrapure water and 0.4-0.6g of pectin to the dried filter obtained in step 2, and oscillating for uniform mixing; 4, adding 0.08-0.12g of maltol, 0.14-0.16g of ethyl p-hydroxybenzoate and 0.45-0.55g of vitamin C to the solution obtained in step 3 as additives, and uniformly mixing; and 5, adding 0.45-0.55g of sodium alginate to the solution obtained in step 3, adding ultrafine water to 500g, and uniformly mixing to obtain the alcohol effect relieving water chestnut drink.

Description

technical field [0001] The invention relates to a preparation method of water chestnut hangover drink. Background technique [0002] Water chestnut (Chinese Water Chestnut), also known as water chestnut, arrowhead mushroom, swallowtail grass, etc., is the bulb of the Cyperaceae water chestnut plant, and is loved by people because of its unique flavor. In addition to being eaten, water chestnuts also have certain medicinal value. They have the functions of lowering blood pressure, cooling blood and detoxification, diuresis and laxative, expectorant, digestion and swelling, and antibacterial. It has been recorded in the literature that water chestnut has a certain anti-alcoholic effect, and its development and application prospects are good. However, there are few researches on the development and utilization of water chestnut's anti-alcoholic effect on the active substance basis, related mechanism of action, and the in-depth development and utilization of water chestnut's ant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/334A23V2300/14
Inventor 孙小红葛建
Owner SHAOXING UNIV YUANPEI COLLEGE
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