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Composite fruit drink with hangover alleviating function and preparation method thereof

A fruit and functional technology is applied in the field of compound fruit beverage with hangover function and its preparation, and achieves the effects of broad promotion prospects, sweet and refreshing taste, and obvious hangover effect.

Inactive Publication Date: 2018-02-13
田琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the use of fruit drinks for hangover at present. If the hangover agent is made into a drink, the taste of the hangover agent can be improved, and it is easier for drunks to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 A kind of compound fruit drink with hangover function

[0018] Raw materials (proportion by weight): 20 parts of wild jujube, 30 parts of wild hawthorn, 15 parts of mountain apricot, 20 parts of mountain peach, 5 parts of seabuckthorn, 10 parts of strawberry, 3 parts of kudzu flower, 0.1 part of sodium benzoate.

[0019] Preparation:

[0020] Specifically include the following steps:

[0021] (1) Depit the wild jujube, wild hawthorn, mountain apricot, and mountain peach in proportion, squeeze the juice through a juice extractor, filter, and centrifuge to remove residues to obtain wild jujube juice, wild hawthorn juice, mountain apricot juice, and mountain peach juice for subsequent use;

[0022] (2) wash fresh seabuckthorn and strawberries in proportion to remove foreign matter, squeeze the juice through a juice extractor, filter, centrifuge to remove residues, and obtain seabuckthorn juice and strawberry juice for subsequent use;

[0023] (3) Soak Puerar...

Embodiment 2

[0026] Raw materials (proportion by weight): 25 parts of wild jujube, 15 parts of wild hawthorn, 25 parts of mountain apricot, 15 parts of mountain peach, 12 parts of seabuckthorn, 5 parts of strawberry, 8 parts of kudzu flower, and 0.5 part of sodium benzoate.

[0027] Preparation:

[0028] Specifically include the following steps:

[0029] (1) Depit the wild jujube, wild hawthorn, mountain apricot, and mountain peach in proportion, squeeze the juice through a juice extractor, filter, and centrifuge to remove residues to obtain wild jujube juice, wild hawthorn juice, mountain apricot juice, and mountain peach juice for subsequent use;

[0030] (2) wash fresh seabuckthorn and strawberries in proportion to remove foreign matter, squeeze the juice through a juice extractor, filter, centrifuge to remove residues, and obtain seabuckthorn juice and strawberry juice for subsequent use;

[0031] (3) Soak Pueraria japonica in distilled water for 36 hours in proportion, and then use s...

Embodiment 3

[0034] Raw materials (proportion by weight): 25 parts of wild jujube, 18 parts of wild hawthorn, 20 parts of mountain apricot, 15 parts of mountain peach, 6 parts of seabuckthorn, 7 parts of strawberry, 4 parts of kudzu flower, 0.2 part of sodium benzoate.

[0035] Preparation:

[0036] Specifically include the following steps:

[0037] (1) Depit the wild jujube, wild hawthorn, mountain apricot, and mountain peach in proportion, squeeze the juice through a juice extractor, filter, and centrifuge to remove residues to obtain wild jujube juice, wild hawthorn juice, mountain apricot juice, and mountain peach juice for subsequent use;

[0038] (2) wash fresh seabuckthorn and strawberries in proportion to remove foreign matter, squeeze the juice through a juice extractor, filter, centrifuge to remove residues, and obtain seabuckthorn juice and strawberry juice for subsequent use;

[0039] (3) Soak Pueraria japonica in distilled water for 24 hours in proportion, and then use steam ...

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Abstract

The invention discloses a compound fruit drink with hangover function and a preparation method thereof, which comprises the following raw materials in parts by weight: 20-25 parts of wild jujube, 15-30 parts of wild hawthorn, 15-25 parts of mountain apricot, and 15-20 parts of mountain peach 5-12 parts of seabuckthorn, 5-10 parts of strawberry, 3-8 parts of kudzu flower, 0.1-0.5 parts of sodium benzoate, made through the steps of squeezing juice, extracting, mixing, homogenizing, and sterilizing, and the prepared compound The hangover effect of the fruit drink is very obvious. Taking 250ml orally can make the hangover wake up within 1 hour. If you take the compound fruit drink of the present invention before drinking, you can drink half a catty of wine without getting drunk, and without adding any flavoring agent. Sweet and refreshing, the promotion prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a compound fruit beverage with anti-alcoholic function and a preparation method thereof. Background technique [0002] Wine is one of the main beverages in human life. China has a long history of wine making, a wide variety of famous wines, and is well-known both at home and abroad. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. About 1,000 years ago in the Song Dynasty, the Chinese invented the distillation method. Since then, baijiu has become the main alcoholic drink for the Chinese. Wine permeates the entire 5,000-year history of civilization in China, and plays an important role in Chinese people's lives in all aspects, from literary and artistic creation, cultural entertainment to food and cooking, and health care. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105
CPCA23L2/02A23L2/52A23L33/105A23V2002/00A23V2200/334A23V2250/21
Inventor 田琪
Owner 田琪
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