Bagged sober-up tea

A hangover tea and vitamin technology, applied in the field of health tea, can solve problems such as side effects, weak hangover function, uncertain effect, etc., and achieve the effects of relieving nausea, promoting or accelerating hangover, and promoting metabolism

Inactive Publication Date: 2018-12-14
兴义市绿蕊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, hangover medicines, hangover teas, and some folk sobering methods are widely circulated, but hangover medicines also have certain side effects on the stomach and liver while relieving hangover

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A hangover tea bag, which comprises the following components according to the percentage by weight: 1-3% of dried chrysanthemum, 15-20% of glucose powder, 13-17% of fructose powder, 1-3% of table salt, and 8-3% of edible calcium carbonate 12%, vitamin C15-20%, vitamin B 1 13-17%, 10-15% edible tartaric acid, 4-6% brown sugar, 2-5% ginger slices, all of the above components are granular or powdery, mixed evenly and packaged in special paper bags for teabags.

[0019] The processing method of the hangover tea is as follows: in parts by weight, take 1-3 parts of dried chrysanthemums, 2-5 parts of dried ginger slices, and chop them; take 15-20 parts of vitamin C, vitamin B 1 13-17 parts, 4-6 parts of brown sugar, ground into granules or powder respectively; add 15-20 parts of glucose powder, 13-17 parts of fructose powder, 1-3 parts of table salt, 8-12 parts of edible calcium carbonate, edible 10-15 parts of tartaric acid, mixed evenly, and then packed into a special paper...

Embodiment 2

[0024] A hangover tea bag, which comprises the following components according to the percentage by weight: 2% dried chrysanthemum, 18% glucose powder, 15% fructose powder, 2% table salt, 10% edible calcium carbonate, 18% vitamin C, vitamin B 1 15%, edible tartaric acid 12%, brown sugar 5%, ginger slices 3%.

Embodiment 3

[0026] A hangover tea bag, which comprises the following components according to the percentage by weight: 1% dried chrysanthemum, 20% glucose powder, 13% fructose powder, 3% table salt, 12% edible calcium carbonate, 20% vitamin C, vitamin B 1 13%, edible tartaric acid 10%, brown sugar 6%, ginger slices 2%.

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Abstract

The invention discloses bagged sober-up tea. The bagged sober-up tea comprises dried chrysanthemum, glucose powder, fructose powder, table salt, edible calcium carbonate, vitamin C, vitamin B1, etc.,wherein the components are particles or powder, and are uniformly mixed and packaged in a special paper bag for the bagged tea to obtain the bagged tea. The bagged sober-up tea adopting the technicalscheme has the advantages that the dried chrysanthemum, the glucose powder, the fructose powder, the table salt and the other components are mixed and packaged to obtain the bagged tea to be drunk bya drunk person after alcohol drinking, so that symptoms after the alcohol drinking, such as nausea, headache, dizziness, gastrointestinal discomfort and cardiac discomfort, can be alleviated, and thesober-up can be facilitated or accelerated; and for nondrinkers, the tea is a wonderful drink whether served cold or hot, and can promote blood circulation and metabolism, so as to greatly contributeto good health.

Description

technical field [0001] The invention belongs to the technical field of health-care tea, and relates to a formula of health-care tea, in particular to a hangover tea bag. Background technique [0002] Wine is one of the main beverages in human life. China is a big country that produces wine. There are Moutai, Wuliangye, Yanghe series, etc. in the country, and each region has its own type and brand. [0003] China has a long history of wine making, a wide variety of famous wines, and is well-known both at home and abroad. Rice wine is one of the oldest wines in the world. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. About 1,000 years ago in the Song Dynasty, the Chinese invented the distillation method. Since then, baijiu has become the main alcoholic drink for the Chinese. Wine permeates the entire 5,000-year history of civilization in China, ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 卢连春
Owner 兴义市绿蕊食品有限公司
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