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Beverage for neutralizing effect of alcoholic drinks and preparation method of beverage

A beverage and hangover technology, applied in the field of biopharmaceuticals, can solve the problems of poor taste, low efficiency of obtaining active ingredients, limited hangover effect, etc., to achieve good taste, good hangover and liver function, and relieve headache after drinking.

Inactive Publication Date: 2017-05-31
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hangover beverage still has the following defects: various raw materials are simply extracted with water and alcohol, the effective ingredient acquisition efficiency is low, the hangover effect is limited, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A method for preparing a sober drink, comprising the steps of:

[0051] Step 1. Prepare tomato fermented liquid

[0052] After the cleaned tomatoes are ultrafinely pulverized, inoculate the microbial starter at a ratio of 1.5-1.8% of the inoculation amount, keep the temperature at 25-30°C, ferment for 30-40 hours, then spray once a week and stir Evenly form stable colonies, after continuous inoculation for 4 to 5 weeks, the mixture enters the decomposition stage, stop the inoculation, and then mix the raw materials every 5 days for 4 to 5 weeks to maintain the aerobic conditions in the raw material pile. Keep the internal humidity at 75% to 85% to obtain tomato fermentation liquid;

[0053] Step 2. Preparation of milk thistle extract

[0054] Place the dried milk thistle in a flash extractor and add 6 times the volume of 90% methanol or ethanol solution for 1-3 minutes. After solid-liquid separation, recover the methanol or ethanol solution and concentrate to make the...

Embodiment 2

[0069] A method for preparing a sober drink, comprising the steps of:

[0070] Step 1. Prepare tomato fermented liquid

[0071] After the cleaned tomatoes are ultrafinely pulverized, inoculate the microbial starter at a ratio of 1.5-1.8% of the inoculation amount, keep the temperature at 25-30°C, ferment for 30-40 hours, then spray once a week and stir Uniformly form stable colonies, after 4-5 weeks of continuous inoculation, the mixture enters the decomposition stage, stop inoculation

[0072] and then stir the raw materials once every 5 days for 4 to 5 weeks to maintain the aerobic conditions in the raw material heap and keep the humidity in the raw material heap at 75% to 85% to obtain tomato fermentation liquid;

[0073] Step 2. Preparation of milk thistle extract

[0074] Place the dried milk thistle in a flash extractor and add 6 times the volume of 90% methanol or ethanol solution for 1-3 minutes. After solid-liquid separation, recover the methanol or ethanol solution...

Embodiment 3

[0089] A method for preparing a sober drink, comprising the steps of:

[0090] Step 1. Prepare tomato fermented liquid

[0091] After the cleaned tomatoes are ultrafinely pulverized, inoculate the microbial starter at a ratio of 1.5-1.8% of the inoculation amount, keep the temperature at 25-30°C, ferment for 30-40 hours, then spray once a week and stir Evenly form stable colonies, after continuous inoculation for 4 to 5 weeks, the mixture enters the decomposition stage, stop the inoculation, and then mix the raw materials every 5 days for 4 to 5 weeks to maintain the aerobic conditions in the raw material pile. Keep the internal humidity at 75% to 85% to obtain tomato fermentation liquid;

[0092] Step 2. Preparation of milk thistle extract

[0093] Place the dried milk thistle in a flash extractor and add 6 times the volume of 90% methanol or ethanol solution for 1-3 minutes. After solid-liquid separation, recover the methanol or ethanol solution and concentrate to make the...

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PUM

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Abstract

The invention discloses a beverage for neutralizing the effect of alcoholic drinks and a preparation method of the beverage. The beverage for neutralizing the effect of alcoholic drinks is prepared from the following raw materials in parts by weight: 10-20 parts of mung bean polypeptide, 10-20 parts of pummelo peel, 30-40 parts of tomato fermentation liquor, 10-15 parts of a silybum marianum extract, 12-18 parts of nostoc commune vauch herb freeze-dried powder, 10-15 parts of green plum enzymatic hydrolysate, 3-6 parts of turmeric, 5-15 parts of a radix puerariae extract and 5-10 parts of a haw fruit extract. According to the beverage and the preparation method thereof disclosed by the invention, the mung bean polypeptide and the pummelo peel are used as main raw materials, and are matched with home-made tomato fermentation liquor which has the functions of neutralizing the effect of alcoholic drinks and protecting the liver, the silybum marianum extract, the nostoc commune vauch herb freeze-dried powder, the green plum enzymatic hydrolysate, the radix puerariae extract and the haw fruit extract for use, so that the beverage has favorable functions of neutralizing the effect of alcoholic drinks and protecting the liver, is good in mouth feel, and also has the efficacy of stimulating the appetite, removing grease in bodies, protecting the liver, expelling toxins, alleviating headaches after drinking the wine, and reducing the content of alcohol in blood.

Description

technical field [0001] The invention relates to the field of biopharmaceuticals, in particular to a hangover drink and a preparation method thereof. Background technique [0002] For a long time, in people's life, they often need to drink alcohol as a last resort and have a deformed concept of the wine table, which also forces people to socialize to know that drinking alcohol is harmful to the body, but often drinks too much and causes damage to the body and liver. From a medical point of view, drinking alcohol directly injures the liver, because 95% of alcohol is detoxified and metabolized by the liver. Drinking one or two liquors will keep the liver busy for 46 hours. In the absence of any protection, one excessive drinking is equivalent to one mild acute hepatitis. If you drink a lot of alcohol for a long time, the liver cells will be overwhelmed and necrotic, which will lead to alcoholic hepatitis, liver cirrhosis and even liver cancer. [0003] Alcohol is a mixed drin...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/105A23L33/18A23L33/10
CPCA23L2/02A23V2002/00A23V2200/30A23V2200/334A23V2250/21
Inventor 葛驰宇张二飞张君丽
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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