A hangover drink and preparation method thereof

A hangover and beverage technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of endangering human health, alcoholism, etc., and achieve high food safety, refreshing beverage taste, and reduce The effect of drunk rate

Active Publication Date: 2020-05-08
JIANGSU KANION PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if a large amount of alcohol is consumed in a short period of time, it will easily lead to acute alcohol poisoning, resulting in dizziness, nausea, vomiting and other symptoms; long-term excessive drinking will endanger human health

Method used

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  • A hangover drink and preparation method thereof
  • A hangover drink and preparation method thereof
  • A hangover drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. The hangover drink produced by applying the formula of the present invention is prepared from the following raw materials in parts by weight:

[0033] Olive 6g, kudzu root 3g, purple kudzu flower 3g, galangal 1g, emblica 1g, mint 1g

[0034] The preparation method is as follows:

[0035] (1) Extraction: Combine 6g of olives, 3g of kudzu root, 3g of purple kudzu flower, 1g of galangal, and 1g of emblica, add 150ml of pure water, boil and extract for 1 hour, filter the extract at 200 mesh, add 1g of mint, add 150ml of pure water, boiled and extracted for 1 h, the extract was filtered through 200 mesh, and the two extracts were combined.

[0036] (2) Blending: After adding 300ml of purified water to the extract, add 30g of sucrose, 0.6g of citric acid, and 0.18g of CMC-Na respectively, stir and mix, and filter through 100 meshes to obtain the blended liquid.

[0037] (3) Homogenization: The prepared liquid is poured into a homogenizer for homogenization, and the crush...

Embodiment 2

[0043] 1. The hangover drink produced by applying the formula of the present invention is prepared from the following raw materials in parts by weight:

[0044] Olive 8g, kudzu root 4g, purple kudzu flower 4g, galangal 2g, emblica 2g, mint 2g

[0045] The preparation method is as follows:

[0046] (1) Extraction: Combine 8g of olives, 4g of kudzu root, 4g of purple kudzu flower, 2g of galangal, and 2g of emblica, add 220ml of pure water, boil and extract for 1 hour, filter the extract at 200 mesh, add 2g of mint, and add 220ml of pure water , boiled and extracted for 1h, the extract was filtered through 200 mesh, and the two extracts were combined.

[0047] (2) Blending: After adding 440ml of purified water to the extract, add 66g of sucrose, 1.76g of citric acid, and 0.352g of CMC-Na respectively, stir and mix, and filter through 100 meshes to obtain the blended liquid.

[0048] (3) Homogenization: The prepared liquid is poured into a homogenizer for homogenization, and the...

Embodiment 3

[0053] 1. The hangover drink produced by applying the formula of the present invention is prepared from the following raw materials in parts by weight:

[0054] Olive 10g, kudzu root 5g, purple kudzu flower 5g, galangal 3g, emblica 3g, mint 3g

[0055] The preparation method is as follows:

[0056] (1) Extraction: Combine 10g of olives, 5g of kudzu root, 5g of purple kudzu flower, 3g of galangal, and 3g of emblica, add 290ml of pure water, boil and extract for 1 hour, filter the extract at 200 mesh, add 3g of mint, add 290ml of pure water , boiled and extracted for 1h, the extract was filtered through 200 mesh, and the two extracts were combined.

[0057] (2) Blending: After adding 580ml of purified water to the extract, add 116g of sucrose, 3.48g of citric acid, and 0.58g of CMC-Na respectively, stir and mix, and filter through 100 meshes to obtain the blended liquid.

[0058] (3) Homogenization: The prepared liquid is poured into a homogenizer for homogenization, and the cru...

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PUM

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Abstract

The invention discloses hangover-alleviating beverage and a preparation method thereof. The preparation method comprises the following steps: combining 6 to 10 parts of olive, 3 to 5 parts of the root of kudzu vine, 3 to 5 parts of purple pueraria flower, 1 to 3 parts of galangal and 1 to 3 parts of emblic leafflower fruit, adding pure water in an amount which is 10 times of the total amount of the raw materials, boiling and extracting for 1 hour, filtering extracting liquid, adding 1 to 3 parts of mint, adding pure water in an amount which is 10 times of the total amount of the raw materials, boiling and extracting for 1 hour, performing 200-mesh filtration on the extracting liquid, and combining the above extracting liquid; adding pure water with the same volume as that of the extracting liquid into the extracting liquid, adding cane sugar, citric acid and CMC-Na respectively, stirring and mixing uniformly and performing refined filtration to obtain mixing liquid; and homogenizing the mixing liquid, sterilizing for the first time, filling and sterilizing for the second time to prepare the finished product. Pharmacological experiments prove that the beverage processed by by the modern food process can reduce the pass-out rate, prolong sleep latency, shorten drunkenness sleep time and promote alcohol metabolism of the blood, and has a significant hangover-alleviating effect.

Description

technical field [0001] The invention belongs to the field of food, and relates to a hangover-relieving drink and a preparation method thereof. Background technique [0002] Since ancient times, most countries and nations in the world have the habit of drinking. The wine culture in East Asia is relatively strong, especially in China. China is a country with a long history of wine culture. Wine is a common drink in daily life. Drinking it in moderation can clear the meridians, promote Qi and blood, dispel dampness and relieve pain, and warm the sun. Dispelling cold, has the effect of health care. However, if a large amount of alcohol is ingested in a short period of time, it will easily lead to acute alcohol poisoning, causing symptoms such as dizziness, nausea, and vomiting; excessive drinking for a long time will endanger human health. Therefore, food and medicine with effective anti-alcoholic effect are generally valued by people. At present, the anti-alcoholic drugs res...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/105
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/334A23V2200/14
Inventor 萧伟李曼曼张海弢刘崇万柏伟荣付娟邓辰辰王跃生王振中
Owner JIANGSU KANION PHARMA CO LTD
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