Compound functional beverage capable of neutralizing effect of alcoholic drinks, protecting liver and improving subhealth and preparation technology

A functional beverage and compound technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of sub-health incidence affecting healthy life, low immunity, external environment adaptation and disease resistance Reduce and other problems, to achieve the effect of human safety, reduce sub-health symptoms, and easy to take

Inactive Publication Date: 2018-06-22
纽莱福泰姆网络服务(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this state, although the body is fine and there is no definite disease, there are various uncomfortable and uncomfortable feelings and symptoms in the body and psychology, thus showing low immunity, adaptation to the external environment and resistance to pathogenic diseases. The prevalence of sub-health has seriously affected people's healthy life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of the compound functional beverage of the present embodiment, comprising the following steps:

[0034] 1. Weigh the raw materials, wash and remove impurities after the screening: Schisandra 50kg, dandelion 20kg, stevia 5kg, medlar 10kg, cassia 12kg, Rhizoma Imperatae 5kg, gardenia 6kg, cypress 3kg, kudzu 6kg, malt 8kg, 3kg of Chinese yam, 200kg of deionized water;

[0035] 2. Pulverize the washed raw materials, add 10 times by weight of water, heat to boil, extract under reflux for 80 minutes, and centrifuge to obtain supernatant and residue;

[0036] 3. Add 5 times the weight of water to the filter residue again and heat, under the condition of 70°C, reflux for extraction for 2 hours, and filter to obtain the supernatant to a density of 1.2~1.5g / ml;

[0037] 4. Combine the two filtrates of step 2 and step 3, and sterilize at 120℃±2℃ for 10~15 minutes;

[0038] 5. After degassing, vacuum filling, capping, sterilization and inspection, the finis...

Embodiment 2

[0040] The preparation method of the compound functional beverage of the present embodiment for the herbal traditional Chinese medicine to relieve hangover, protect the liver and improve sub-health comprises the following steps:

[0041] 1. Weigh the raw materials, wash and remove impurities after the screening: Schisandra chinensis 30kg, dandelion 20kg, stevia 10kg, medlar 30kg, cassia 13kg, gardenia 8kg, cinnamon 5kg, Rhizoma Imperatae 6kg, kudzu 4kg, malt 6kg, 5kg of Chinese yam, 180kg of deionized water;

[0042] 2. Pulverize the washed raw materials and add 80 times by weight of water, heat and boil, extract 80 times by weight of water, heat and boil, extract for 80 minutes, and centrifuge to obtain supernatant and residue;

[0043] 3. Add 6 times by weight of water to the filter residue again, heat, under the condition of 65°C, reflux for extraction for 2 hours, and filter to obtain the supernatant to a density of 1.3~1.5kg / ml;

[0044] 4. Combine the two filtrates of s...

Embodiment 3

[0047] The preparation method of the compound functional beverage of the present embodiment for the herbal traditional Chinese medicine to relieve hangover, protect the liver and improve sub-health comprises the following steps:

[0048] 1. Take by weighing above-mentioned raw materials, wash and remove impurities after it is screened: Schisandra 40kg, dandelion 30kg, stevia 8kg, medlar 15kg, cassia 18kg, Rhizoma Imperatae 8kg, gardenia 10kg, Yin Chen 6kg, Gehua 5kg, 7kg malt, 4kg yam, 150kg deionized water;

[0049] 2. Pulverize the washed raw materials and add 10 times by weight of water. Heat and boil, extract for 60 minutes, and centrifuge to obtain supernatant and residue;

[0050] 3. Add 6 times the weight of water to the filter residue again to heat, under the condition of 60°C, reflux for extraction for 1 hour, and filter to obtain the supernatant to a density of 1.2g / ml.

[0051] 4. Combine the two filtrates of step 2 and step 3 and sterilize at 120℃±2℃ for 10 minut...

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PUM

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Abstract

The invention relates to a compound functional beverage capable of neutralizing the effect of alcoholic drinks, protecting the liver and improving subhealth and a preparation technology, and belongs to the technical field of production of health-care beverages. The compound functional beverage is prepared from the following materials in parts by weight: 20-50 parts of Chinese magnoliavine fruits,10-40 parts of dandelions, 5-10 parts of sugar stevia leaves, 10-30 parts of Chinese wolfberry fruits, 12-18 parts of semen cassiae, 5-8 parts of lalang grass rhizomes, 6-10 parts of fructus gardeniae, 3-6 parts of artemisiae capillaris, 3-6 parts of kudzu vine flowers, 5-8 parts of malt, 2-5 parts of Chinese yams, and 150-200 parts of deionized water. The compound functional beverage capable of neutralizing the effect of alcoholic drinks, protecting the liver and improving subhealth has the beneficial effects that unique advantage effects of treating subhealth and removing toxicity of the liver with traditional Chinese medicine and pharmacy, according to the theory of chronic liver disease, natural traditional Chinese medicine raw materials are adopted, the components have the drug effects of being reasonable in precise compatibility and synergistic, subhealth symptoms caused by drinking of wine and drinking of people can be effectively reduced and alleviated, and the compound functional beverage can neutralize the effect of alcoholic drinks, protect the liver, benefit the kidney, resolve stagnation, improve the pain of patients suffering from subhealth and are notable in effect.

Description

technical field [0001] The invention belongs to the technical field of health-care beverage production, and in particular relates to a compound recipe prepared from herbs, which takes advantage of traditional Chinese medicine for "preventing disease" and has the functions of relieving alcohol, protecting the liver, benefiting the kidney, reducing the three high levels and improving sub-health Functional beverage and its preparation process. Background technique [0002] In recent years, the incidence of alcoholic liver disease has shown a significant upward trend. Drinking alcohol, especially alcoholics, is an independent risk for a range of diseases and sub-health symptoms. Drinking to maintain health, a small amount of moderate drinking can promote qi and blood circulation, and protect cardiovascular function. However, long-term drinking and excessive drinking will not only damage the human liver, but also lead to alcoholic liver, fatty liver, cirrhosis, liver ascites, l...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/334A23V2200/30A23V2250/21
Inventor 马宁刘世兵
Owner 纽莱福泰姆网络服务(北京)有限公司
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