Wine-flavored beverage with fatigue-relieving effect

A technology for relieving fatigue and alcohol taste, applied in the field of alcohol-flavored beverages, can solve problems such as being unsuitable for long-term drinking, and achieve the effect of a wide range of people

Inactive Publication Date: 2018-11-06
成都市捌玖拾商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide an alcohol-flavored beverage with the effect of alleviating fatigue, and to solve the problem in the prior art that caffeine-containing beverages are not suitable for long-term drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides the preparation method of alcoholic beverage of the present invention, specifically comprises the following steps:

[0028] A. Weigh the raw materials comprising the following components in parts by weight: 20 parts of seabuckthorn, 25 parts of polygala, 28 parts of lotus seeds, 20 parts of pollen, 3000 parts of rice wine, and Saccharomyces cerevisiae, which is Saccharomyces cerevisiae with acetyltransferase activity yeast, quantity 10 7 cfu / mL rice wine;

[0029] B. Pulverize seabuckthorn, polygala and lotus seeds into coarse powder respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and then mix them with pollen evenly to obtain a mixture;

[0030] C. Add the mixture into rice wine and mix evenly, then inoculate Saccharomyces cerevisiae for fermentation; the fermentation temperature is 10°C, the alcohol content is 12% v / v, the fermentation time is 30 days, and the fermentation is terminated when the ferme...

Embodiment 2

[0033] The present embodiment provides the preparation method of alcoholic beverage of the present invention, specifically comprises the following steps:

[0034] A. Weigh the raw materials comprising the following components in parts by weight: 30 parts of seabuckthorn, 20 parts of polygala, 12 parts of lotus seeds, 25 parts of pollen, 5000 parts of rice wine, and Saccharomyces cerevisiae, which is Saccharomyces cerevisiae with acetyltransferase activity yeast, quantity 10 7 cfu / mL rice wine;

[0035] B. Pulverize seabuckthorn, polygala and lotus seeds into coarse powder respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and then mix them with pollen evenly to obtain a mixture;

[0036] C. Add the mixture into rice wine and mix evenly, then inoculate Saccharomyces cerevisiae for fermentation; the fermentation temperature is 15°C, the alcohol content is 9% v / v, the fermentation time is 20 days, and the fermentation is terminated when the fermen...

Embodiment 3

[0039] The present embodiment provides the preparation method of alcoholic beverage of the present invention, specifically comprises the following steps:

[0040] A. Weigh the raw materials comprising the following components in parts by weight: 10 parts of seabuckthorn, 30 parts of polygala, 35 parts of lotus seeds, 15 parts of pollen, 1000 parts of rice wine, and Saccharomyces cerevisiae, which is Saccharomyces cerevisiae with acetyltransferase activity yeast, quantity 10 8 cfu / mL rice wine;

[0041] B. Pulverize seabuckthorn, polygala and lotus seeds into coarse powder respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and then mix them with pollen evenly to obtain a mixture;

[0042] C. Add the mixture into rice wine and mix evenly, then inoculate Saccharomyces cerevisiae for fermentation; the fermentation temperature is 12°C, the alcohol content is 10% v / v, the fermentation time is 25 days, and the fermentation is terminated when the ferme...

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PUM

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Abstract

The invention discloses a wine-flavored beverage with a fatigue-relieving effect. The wine-flavored beverage solves the problem that the beverage containing caffeine in the prior art is not suitable for long-term drinking. The wine-flavored beverage with the fatigue-relieving effect is prepared from 10-30 parts by weight of seabuckthorn, 20-30 parts of polygala tenuifolia, 12-35 parts of lotus seeds, 15-25 parts of pollen, 1000-5000 parts of rice wine and saccharomyces cerevisiae, wherein the use amount of the saccharomyces cerevisiae is greater than or equal to 106 cfu / mL of the rice wine. The wine-flavored beverage relieves fatigue, does not contain caffeine and is suitable for a wide range of people.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to an alcohol-flavored beverage with the effect of alleviating fatigue. Background technique [0002] Functional beverages refer to beverages that meet the nutritional needs of certain special groups of people by adjusting the composition and content ratio of natural nutrients in the beverage. They are suitable for drinking by specific groups of people, have the function of regulating body functions, and are not for the purpose of treating diseases. The main functions of functional drinks are anti-fatigue and energy supplement. At present, functional drinks are favored by more and more consumers in my country, and my country has gradually become a big consumer of functional drinks. Functional beverages contain electrolytes such as potassium, sodium, calcium, and magnesium, and their ingredients are similar to those of human body fluids. After drinking, they can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/69A61P39/00A61P1/14A61P37/04C12R1/865
CPCC12G3/02A61K36/00A61K36/185A61K36/62A61K36/69A61P1/14A61P37/04A61P39/00A61K2300/00
Inventor 梁武帝伍伟林
Owner 成都市捌玖拾商贸有限公司
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