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Sober-up beverage and preparation method thereof

A beverage and sobering technology, which is applied in pharmaceutical formulations, plant raw materials, medical preparations containing active ingredients, etc., can solve the problems of poor effect and poor taste of sober beverages, and achieve comfortable smell, eliminate dry mouth and sour taste. sweet effect

Inactive Publication Date: 2017-06-06
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Some of the above hangover drinks have a bad taste, and some have poor effects. To achieve a hangover drink with good taste and function, further research and improvement are needed.

Method used

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  • Sober-up beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 120g of white lentils, 120g of lentil flowers, 120g of kudzu root, 60g of Huoxiang, 150g of seabuckthorn, 120g of fresh reed root, 150g of hawthorn, 40g of perilla, and 120g of amomum. Rinse well, add 6L of water to soak for 30min, put it into a pressurized medicinal machine, keep it above 110°C for 30min, and filter out the extract; then add 4L of water to the filter residue and boil, keep at a slight boil for 30min, filter out the extract and combine (about 8L). After the temperature of the extract drops to 40°C, add 300g of honey and 1kg of white sugar, dissolve and mix well. After filtering, the sober drink is obtained. The liquid is clear and transparent, light brown, pleasing to the eye and coordinated; it has a pleasant smell of traditional Chinese medicine and a special fragrance, and the smell is comfortable; the taste is sweet and sour, and it is comfortable to take.

[0037] 20 volunteers were randomly selected after drinking liquor, beer and fruit wine...

Embodiment 2

[0039] Take 120g of white lentils, 120g of lentil flowers, 120g of kudzu root, 80g of Huoxiang, 120g of seabuckthorn, 120g of fresh reed root, 140g of hawthorn, 60g of perilla, and 120g of amomum. Rinse well, add 8L of water to soak for 30min, boil, maintain a slight boil for 60min, and filter out the extract; then add 6L of water to the filter residue and boil, maintain a slight boil for 60min, filter out the extract, and repeat the process; combine the filtrates (about 15L ). After the temperature of the extract drops to 40°C, add 700g of honey and 1.5kg of white sugar, dissolve and mix well. After filtering, the sober drink is obtained. The liquid is clear and transparent, light brown, pleasing to the eye and coordinated; it has a pleasant smell of traditional Chinese medicine and a special fragrance, and the smell is comfortable; the taste is sweet and sour, and it is comfortable to take.

[0040] 20 volunteers were randomly selected after drinking liquor, beer and fruit ...

Embodiment 3

[0042] Take 120g of kudzu root, 80g of Huoxiang, 120g of seabuckthorn, 120g of fresh reed root, 140g of hawthorn, 60g of perilla, and 120g of amomum. Rinse well, add 8L of water to soak for 30 minutes, boil, maintain a slight boil for 60 minutes, and filter out the extract; then add 6L of water to boil, maintain a slight boil for 60 minutes, filter out the extract, and repeat the process; combine the filtrates (about 15L). After the temperature of the extract drops to 40°C, add 700g of honey and 1.5kg of white sugar, dissolve and mix well. After filtering, the sober drink is obtained. The liquid is clear and transparent, light brown, pleasing to the eye and coordinated; it has a pleasant smell of traditional Chinese medicine and a special fragrance, and the smell is comfortable; the taste is sweet and sour, and it is comfortable to take.

[0043] 20 volunteers were randomly selected after drinking liquor, beer and fruit wine respectively, and they were randomly divided into tw...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a sober-up beverage and a preparation method thereof. The sober-up beverage is prepared from semen dolichoris album, hyacinth-bean flower, kudzu root, wrinkled gianthyssop, sea buckthorn, fresh reed root, hawthorn, perilla, amomum fruit, honey and white sugar. The beverage is based on the traditional Chinese medicine theories; and multiple medicinal and edible key Chinese herbal medicines are selected and scientifically matched, and are subjected to scientific extraction and seasoning to obtain the beverage. The beverage has the effects of soothing the liver, regulating the flow of qi, strengthening the middle-jiao, invigorating qi, reinforcing spleen to promote digestion and the like, and is capable of accelerating alcohol metabolism, effectively protecting the livers, and effectively eliminating the symptoms of thirst, bitter taste, gasterectasis, poor appetite and the like after people drink alcohol. The beverage has special effects on the chronic poisoning symptom caused by long-term excessive alcohol consumption, and can relieve the phenomenon of acute alcoholism.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a hangover drink and a preparation method thereof. Background technique [0002] At present, there are many types of hangover and hangover functional drinks on the Chinese market, which can be roughly divided into the following categories: [0003] (1). Products with Chinese herbal extracts as functional ingredients [0004] At present, some hangover products are compound preparations of various Chinese medicinal materials, which can effectively utilize the active ingredients in various Chinese medicinal materials, and have the effects of soothing the liver and regulating qi, strengthening the spleen and eliminating food, reducing transaminases, and relieving hangover. [0005] (2). Products with peptides as functional ingredients [0006] Anti-alcohol products developed with peptides as the main functional ingredients are attracting more and more attention. At present, corn pep...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105A61K36/9064A61P39/02A61P1/16A61P1/02A61P1/14A61P25/32
CPCA61K36/899A61K36/9064A23L2/38A23L2/52A61K36/185A61K36/48A61K36/488A61K36/532A61K36/535A61K36/734A23V2002/00A61K2300/00A23V2200/30A23V2200/32A23V2200/334
Inventor 宗绪岩杨添淞李丽逄晓玲罗惠波许骏王颖薛剑
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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