Beverage capable of neutralizing effect of alcoholic drinks and preparation method of beverage

A technology for beverages and jujubes, applied in the directions of food ingredients containing natural extracts, functions of food ingredients, food science, etc.

Inactive Publication Date: 2018-07-17
铜仁市泛特尔生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: provide a hangover drink and its preparation method, to solve the problem that black rice, Rosa roxburghii, Radix Puerariae, Lycium barbarum, Fructus Hoveniae Hoveniae, jujube, and licorice are not effectively used in existing

Method used

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  • Beverage capable of neutralizing effect of alcoholic drinks and preparation method of beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Crushing 100 parts of black rice, adding 0.02% lactic acid bacteria, adding 4 times the amount of water, and fermenting at 20-30°C for 24 hours to obtain a black rice fermentation liquid for later use;

[0028] (2) Wash and chop 100 parts of Rosa roxburghii, add 0.2% lactic acid bacteria, add 3 times the amount of water at a temperature of 30-35°C, and ferment for 24 hours to obtain Rosa roxburghii fermented liquid for later use;

[0029] (3) Then 80 parts of wolfberry, 40 parts of Hovenia dulcis, 9 parts of kudzu root, 3.8 parts of licorice, 30 parts of jujube and 10 times the amount of water were boiled and decocted under normal pressure to obtain wolfberry, Hovenia dulcis, kudzu root, licorice, Jujube decoction liquid, cooled;

[0030] (4) Put the decoction of wolfberry, Hovenia dulcis, kudzu root, licorice, and jujube into the batching tank, then put the fermented liquid of black rice and Rosa roxburghii into the batching tank, and then add an appropriate amount...

Embodiment 2

[0033] (1) Grinding 90 parts of black rice, adding 0.03% lactic acid bacteria, adding 4 times the amount of water, and fermenting at 20-30°C for 24 hours to obtain a black rice fermentation liquid for later use;

[0034] (2) Wash and chop 90 parts of Rosa roxburghii, add 0.1% lactic acid bacteria, add 3 times the amount of water at a temperature of 30-35°C, and ferment for 24 hours to obtain Rosa roxburghii fermented liquid for later use;

[0035] (3) Then 70 parts of wolfberry, 35 parts of Hovenia dulcis, 8 parts of kudzu root, 3 parts of licorice, 28 parts of jujube and 10 times the amount of water were boiled and extracted under normal pressure to obtain wolfberry, Hovenia dulcis, kudzu root, licorice, Jujube decoction liquid, cooled;

[0036] (4) Put the decoction of wolfberry, Hovenia dulcis, kudzu root, licorice, and jujube into the batching tank, then put the fermented liquid of black rice and Rosa roxburghii into the batching tank, and then add an appropriate amount of...

Embodiment 3

[0039] (1) Grind 80 parts of black rice, add 0.02% lactic acid bacteria, add 4 times the amount of water, and ferment at 20-30°C for 24 hours to obtain black rice fermentation liquid for later use;

[0040] (2) Wash and chop 80 parts of Rosa roxburghii, add 0.1% lactic acid bacteria, add 3 times the amount of water at a temperature of 30-35°C, and ferment for 24 hours to obtain Rosa roxburghii fermented liquid for later use;

[0041] (3) Then 60 parts of wolfberry, 30 parts of Hovenia dulcis, 7 parts of kudzu root, 4 parts of licorice, 25 parts of jujube and 10 times the amount of water were boiled and extracted under normal pressure to obtain wolfberry, Hovenia dulcis, kudzu root, licorice, Jujube decoction liquid, cooled;

[0042] (4) Put the decoction of wolfberry, Hovenia dulcis, kudzu root, licorice, and jujube into the batching tank, then put the fermented liquid of black rice and Rosa roxburghii into the batching tank, and then add an appropriate amount of mogroside (ad...

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Abstract

The invention discloses a beverage capable of neutralizing the effect of alcoholic drinks. The beverage is characterized by comprising the following components in parts by weight of 80-110 parts of rosa roxburghii tratt fruits, 80-110 parts of black rice, 60-90 parts of Chinese wolfberry fruits, 30-50 parts of semen hoveniae, 7-10 parts of radix puerariae, 3-6 parts of licorice roots and 25-35 parts of Chinese jujubes. According to the beverage capable of neutralizing the effect of alcoholic drinks, the raw materials all contain active components beneficial for neutralizing the effect of alcoholic drinks, and generate synergistic effect after reasonable synergy, so that the effect of quickly and effectively neutralizing the effect of alcoholic drinks can be realized.

Description

technical field [0001] The invention relates to a hangover-relief beverage and a preparation method thereof, belonging to the field of functional beverage preparation. Background technique [0002] Liquor is fermented and brewed with grain as the main raw material, and its main chemical component is ethanol. my country is the earliest wine-making country. It invented wine-making technology more than 2,000 years ago, and it has been continuously improved and perfected. Now it has developed to be able to produce wine products of various concentrations and flavors, as well as beverages containing alcoholic ingredients. . Edible wine is a special drink that is difficult for human society to give up in our country and even in the world. It brings people not only the nutrients needed by the body, but also the special psychological pleasure produced by stimulating the nerve center. feel. Therefore, drinking wine has become a powerful assistant for people to express their emotions...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/84A23L33/105A23L33/10
CPCA23L2/02A23L2/04A23L2/52A23L2/84A23L33/10A23L33/105A23V2002/00A23V2200/32A23V2200/334A23V2250/21
Inventor 邹邦银敖维飞王照明
Owner 铜仁市泛特尔生物技术有限公司
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