Rheum tanguticum maxim liquid for dispelling effects of alcohol and preparation method thereof

A hangover and rhubarb technology, which is applied in the hangover liquid made by Tangut rhubarb and its preparation field, can solve the problems of poor effect and achieve the effects of simple materials, control of production costs, and low price and cost

Inactive Publication Date: 2018-04-10
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a hangover solution made from Tangut rhubarb and its preparation method, which solves the problem of poor effect of hangover health care products on the market

Method used

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  • Rheum tanguticum maxim liquid for dispelling effects of alcohol and preparation method thereof
  • Rheum tanguticum maxim liquid for dispelling effects of alcohol and preparation method thereof
  • Rheum tanguticum maxim liquid for dispelling effects of alcohol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Such as figure 1 As shown, the present invention provides a technical solution: a hangover liquid made from Tangut rhubarb, the raw materials of which are configured as follows:

[0029] Tangut rhubarb handle: 500 parts;

[0030] Gegu: 10 parts;

[0031] Olives: 5 parts;

[0032] Citrus peel: 10 parts;

[0033] Honey: 30 parts;

[0034] Ginseng: 5 servings.

[0035] A kind of preparation method of the hangover liquor that Tangut rhubarb is made, its preparation method is as follows:

[0036] A1. Juicing with rhubarb handle: Tangut rhubarb handle is squeezed through a juicer, filtered, centrifuged, and then left to remove the white sediment, and the supernatant is used for later use;

[0037] A2. Decocting: Mix kudzu, olives and citrus peels for decoction, add kudzu, olives and citrus peels with water at a ratio of 1:3, and fry slowly for 30-60 minutes on low heat. After the decoction is completed, filter out the filter residue and store in a bottle spare;

[003...

Embodiment 2

[0042] Such as figure 1 As shown, the present invention provides a technical solution: a hangover liquid made from Tangut rhubarb, the raw materials of which are configured as follows:

[0043] Tangut rhubarb handle: 600 servings;

[0044] Gegu: 15 parts;

[0045] Olives: 20 parts;

[0046] Citrus peel: 15 parts;

[0047] Honey: 35 parts;

[0048] Ginseng: 6 servings.

[0049] A kind of preparation method of the hangover liquor that Tangut rhubarb is made, its preparation method is as follows:

[0050] A1. Juicing with rhubarb handle: Tangut rhubarb handle is squeezed through a juicer, filtered, centrifuged, and then left to remove the white sediment, and the supernatant is used for later use;

[0051] A2. Decocting: Mix kudzu, olives and citrus peels for decoction, add kudzu, olives and citrus peels with water at a ratio of 1:3, and fry slowly for 30-60 minutes on low heat. After the decoction is completed, filter out the filter residue and store in a bottle spare;

...

Embodiment 3

[0056] Such as figure 1 As shown, the present invention provides a technical solution: a hangover liquid made from Tangut rhubarb, the raw materials of which are configured as follows:

[0057] Tangut rhubarb shank: 800 servings;

[0058] Gegu: 25 parts;

[0059] Olives: 15 parts;

[0060] Citrus peel: 25 parts;

[0061] Honey: 45 parts;

[0062] Ginseng: 8 servings.

[0063] A kind of preparation method of the hangover liquor that Tangut rhubarb is made, its preparation method is as follows:

[0064] A1. Juicing with rhubarb handle: Tangut rhubarb handle is squeezed through a juicer, filtered, centrifuged, and then left to remove the white sediment, and the supernatant is used for later use;

[0065] A2. Decocting: Mix kudzu, olives and citrus peels for decoction, add kudzu, olives and citrus peels with water at a ratio of 1:3, and fry slowly for 30-60 minutes on low heat. After the decoction is completed, filter out the filter residue and store in a bottle spare;

[00...

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Abstract

The invention discloses a rheum tanguticum maxim liquid for dispelling the effects of alcohol. The rheum tanguticum maxim liquid is prepared from 500-1000 parts of stems of rheum tanguticum maxim, 10-30 parts of pueraria seed, 5-20 parts of Chinese olive, 10-30 parts of sweet orange peel, 30-50 parts of honey and 5-10 parts of mountain ginseng. A preparation method of the rheum tanguticum maxim liquid comprises squeezing of stems of rheum tanguticum maxim, decoction, sterilization, mountain ginseng extraction, mixing and packaging. The preparation method mixes and processes stems of rheum tanguticum maxim, pueraria seed, Chinese olive, sweet orange peel, honey, vinegar and mountain ginseng. The preparation method utilizes simple raw materials, realizes a low cost, is conducive to cost control, has simple processes and is conducive to batch processing production. The rheum tanguticum maxim liquid can be drunk after a meal to dispel the effects of alcohol, can protect the intestines andstomach through use before a meal and has alcohol dispelling effects better than those of the products currently on the market.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a hangover liquor made from Tangut rhubarb and a preparation method thereof. Background technique [0002] As a special cultural form, wine culture has its unique status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. However, excessive drinking can also cause diseases. Excessive drinking has brought great misery to people. Excessive drinking can induce blood pressure to rise. Long-term drinking can cause great damage to the liver and stomach. One of the few cultures is often unavoidable. Whether it is work needs or friends gatherings, drinking is often required. After drunkenness, people's consciousness is blurred and prone to danger, so it is necessary to hangover. Now it is customary to use vinegar and tea. Anti-alcoholism with some anti-alcohol health care product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L21/25A61K36/708A61K36/752A61P39/02A61P1/00A61K35/644
CPCA23L21/25A23L33/105A23V2002/00A61K35/644A61K36/258A61K36/32A61K36/488A61K36/708A61K36/752A23V2200/334A23V2200/32A23V2250/21A61K2300/00
Inventor 赵晓辉周国英岳会兰杨璐存
Owner CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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