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Preparation of tea capable of dispelling alcohol effect

A technology of hangover tea and bud tea, which is applied in the direction of tea substitutes, etc., can solve the problems of slow alcohol consumption, not pure enough medicinal properties, and inability to relieve alcohol side effects, etc., and achieve the effect of relieving headaches

Inactive Publication Date: 2018-05-11
吴相云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional way to hangover is to drink water, vinegar and other beverages and rest. The disadvantage is that the alcohol disappears slowly and cannot relieve the toxic and side effects of alcohol on the human body. There are also natural plants such as kudzu root and kudzu flower to hangover, but the medicinal properties are not pure enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Take 35 grams of Hovenia dulcis seeds, 25 grams of kudzu root, 25 grams of Hovenia dulcis leaves, and 15 grams of bud tea;

[0009] Rinse Hovenia dulcis seeds and kudzu root with clean water first, then put them into a roaster and quickly roast them at a temperature of 200-350 degrees. Roast Hovenia dulcis seeds until the seed kernels expand slightly, and the color of the seed coat becomes dark brown. The kudzu root is baked until the color becomes dark brown, then cooled naturally, crushed and passed through a 15-20 mesh sieve; the Hovenia dulcis leaves are baked and processed according to the baking process of bud tea; After mixing the above ingredients and bud tea, pack it into a brewing agent packaging bag to make 100 grams of hangover-relief tea.

Embodiment 2

[0011] Take 40 grams of Hovenia dulcis seeds, 30 grams of kudzu root, 20 grams of Hovenia dulcis leaves, and 10 grams of bud tea;

[0012] Rinse Hovenia dulcis seeds and kudzu root with clean water first, then put them into a roaster and quickly roast them at a temperature of 200-350 degrees. Roast Hovenia dulcis seeds until the seed kernels expand slightly, and the color of the seed coat becomes dark brown. The kudzu root is baked until the color becomes dark brown, then cooled naturally, crushed and passed through a 15-20 mesh sieve; the Hovenia dulcis leaves are baked and processed according to the baking process of bud tea; After mixing the above ingredients and bud tea, pack it into a brewing agent packaging bag to make 100 grams of hangover-relief tea.

Embodiment 3

[0014] Take 45 grams of Hovenia dulcis seeds, 30 grams of kudzu root, 15 grams of Hovenia dulcis leaves, and 10 grams of bud tea;

[0015] Rinse Hovenia dulcis seeds and kudzu root with clean water first, then put them into a roaster and quickly roast them at a temperature of 200-350 degrees. Roast Hovenia dulcis seeds until the seed kernels expand slightly, and the color of the seed coat becomes dark brown. The kudzu root is baked until the color becomes dark brown, then cooled naturally, crushed and passed through a 15-20 mesh sieve; the Hovenia dulcis leaves are baked and processed according to the baking process of bud tea; After mixing the above ingredients and bud tea, pack it into a brewing agent packaging bag to make 100 grams of hangover-relief tea.

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PUM

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Abstract

The invention provides preparation of tea capable of dispelling alcohol effect. The tea comprises Semen Hoveniae, kudzu vine roots, Folium Hoveniae and bud tea. A preparation process is characterizedby comprising the following steps: ingredient selection: selecting the Semen Hoveniae, the kudzu vine roots, the Folium Hoveniae and the bud tea in proportion; and preprocessing of the ingredients: separately elutriating the Semen Hoveniae and the kudzu vine roots with pure water, rapidly baking Semen Hoveniae and kudzu vine roots at 200 to 350 DEG C until the seed kernels of the Semen Hoveniae slightly swell, the seed coats of the Semen Hoveniae have a deep color and become black brown and the kudzu vine roots have a deep color and become black brown, then carrying out natural cooling and crushing, and subjecting the Folium Hoveniae to baking by using a baking process for the bud tea. The tea provided by the invention overcomes the problems that traditional manners of water drinking and vinegar drinking are slow in dispelling of the effect of alcohol and that natural alcohol-effect-dispelling drugs made of kudzu vine roots and kudzu vine flowers are impure in drug properties; and thetea is applicable to dispelling of alcohol effect on people who have drunk wines and who become drunken through stewing.

Description

technical field [0001] The invention relates to the field of diet and health care, in particular to a method for preparing tea capable of relieving hangovers. Background technique [0002] The traditional hangover method is to drink water, vinegar and other beverages and rest. The disadvantage is that the alcohol disappears slowly and cannot relieve the toxic and side effects of alcohol on the human body. There are also natural plants such as kudzu root and kudzu flower to hangover, but the medicinal properties are not pure enough. Contents of the invention [0003] In order to solve the problems that the traditional methods of drinking water and vinegar are slow to hangover, and kudzu root and kudzu flower are not pure in hangover medicine, the invention proposes a preparation method of hangover tea with the effect of sobering up. [0004] The technical solution of the present invention is the preparation of a kind of anti-alcoholic tea, which comprises the following comp...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴相云
Owner 吴相云
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