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Plant beverage containing artichoke and ginseng and preparation method of beverage

A technology of plant drinks and ginseng, applied in food science and other directions, can solve problems such as difficulty in achieving hangover effect or poor effect, and achieve the effect of hangover and anti-fatigue, enhanced metabolism, and advanced extraction technology.

Pending Publication Date: 2020-07-03
广东盐业健康产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many hangover hangover products on the market, none of them has been widely recognized by consumers in terms of their market influence and sales volume, and all of them have the defect that it is difficult or not effective to hangover hangover

Method used

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  • Plant beverage containing artichoke and ginseng and preparation method of beverage
  • Plant beverage containing artichoke and ginseng and preparation method of beverage
  • Plant beverage containing artichoke and ginseng and preparation method of beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Preparation of herbal drinks

[0025]Recipe: 300Kg of water, 30Kg of compound liquid of Hovenia dulcis root, 15Kg of Taiwanese jujube juice, 10Kg of concentrated apple juice, 10Kg of erythritol, 5Kg of Angelica dahurica juice, 5Kg of ginseng juice, 3Kg of artichoke juice powder, 2Kg of corn oligopeptide, Sulfonic acid 2Kg, nutritional yeast 1Kg, turmeric 1Kg, pectin 1Kg, citric acid 1Kg, edible salt 1Kg, edible essence 1Kg. The complex liquid of Hovenia dulcis root is made by mixing water, isomaltooligosaccharide, glucose, Pueraria root extract, and Hovenia dulcis fruit extract according to the mass ratio of 15:3:2:1:1; the Angelica dahurica solution is made of water , isomaltose oligosaccharide, Angelica dahurica powder, glucose, and citric acid are uniformly mixed according to the mass ratio of 10:3:1:4:0.1, and the artichoke juice powder is made of maltodextrin, artichoke extract, and citric acid according to the mass ratio 8:1:0.1 mixed evenly made. Preparation of...

Embodiment 2

[0028] Preparation of herbal drinks

[0029] Recipe: 500Kg of water, 40Kg of Pueraria Hoveniae seed compound liquid, 25Kg of Taiwanese jujube juice, 20Kg of concentrated apple juice, 20Kg of erythritol, 10Kg of Angelica dahurica juice, 10Kg of ginseng juice, 5Kg of artichoke juice powder, 5Kg of corn oligopeptide, Sulfonic acid 5Kg, nutritional yeast 3Kg, turmeric 3Kg, pectin 3Kg, citric acid 2Kg, edible salt 2Kg, edible essence 2Kg. The complex liquid of Hovenia dulcis root is made by mixing water, isomaltooligosaccharide, glucose, Pueraria root extract, and Hovenia dulcis fruit extract according to the mass ratio of 25:5:3:1:2; the Angelica dahurica solution is made of water , isomaltose oligosaccharide, Angelica dahurica powder, glucose, and citric acid are uniformly mixed according to the mass ratio of 20:5:1:6:0.3, and the artichoke juice powder is made of maltodextrin, artichoke extract, and citric acid according to the mass ratio 15:1:0.3 mixed evenly. Preparation of ...

Embodiment 3

[0032] Preparation of herbal drinks

[0033] Recipe: 450Kg of water, 35Kg of Pueraria Hoveniae seed compound liquid, 20Kg of Taiwanese jujube juice, 18Kg of concentrated apple juice, 13Kg of erythritol, 6Kg of Angelica dahurica juice, 8Kg of ginseng juice, 5Kg of artichoke juice powder, 4Kg of corn oligopeptide, Sulfonic acid 3Kg, nutritional yeast 2Kg, turmeric 2Kg, pectin 3Kg, citric acid 2Kg, edible salt 2Kg, edible essence 1Kg. The complex liquid of Hovenia dulcis is made of water, isomaltooligosaccharide, glucose, pueraria root extract, and Hovenia dulcis extract according to the mass ratio of 20:4:2:1:1; the Angelica dahurica liquid is made of water , isomaltooligosaccharide, angelica powder, glucose, and citric acid are uniformly mixed according to the mass ratio of 18:4:1:5:0.3, and the artichoke juice powder is made of maltodextrin, artichoke extract, and citric acid according to the mass ratio 12:1:0.2 mixed evenly. Preparation of the artichoke extract: wash, dry, ...

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Abstract

The invention provides a plant beverage containing artichoke and ginseng. The beverage comprises the following raw materials in parts by weight: 30-40 parts of pueraria root and hovenia dulcis compound solution, 15-25 parts of Taiwan green jujube juice, 10-20 parts of concentrated apple juice, 10-20 parts of erythritol, 5-10 parts of angelica dahurica liquid, 5-10 parts of ginseng liquid, 3-5 parts of artichoke juice powder, 2-5 parts of corn oligopeptide, 2-5 parts of taurine, 1-3 parts of nutritional yeast, 1-3 parts of turmeric, 1-3 parts of pectin, 1-2 parts of citric acid, 1-2 parts of edible salt, and 1-2 parts of edible flavors. According to the present invention, gastric mucosa can be protected by drinking the beverage before drinking wine and after drinking wine, the absorption ofalcohol in the stomach and intestines is reduced, the decomposition of alcohol and metabolites of alcohol in the body is accelerated, and the loss of various minerals and vitamins in the body after drinking a large amount of wine is quickly supplemented, so as to reduce and eliminate various discomfort symptoms after drinking wine, and to play a role of hangover-alleviating, liver-protecting andstomach-protecting.

Description

technical field [0001] The invention belongs to the technical field of plant drinks, and in particular relates to a plant drink containing artichoke and ginseng and a preparation method thereof. Background technique [0002] Drunkenness is a phenomenon of acute alcoholism, which is a state of excitement or inhibition of the central nervous system caused by excessive alcohol intake. Due to excessive drinking, the absorption rate of ethanol in the body is greater than its oxidation metabolism rate in the liver, so a large amount of ethanol enters the human brain through the blood circulation and acts on the central nervous system, resulting in drunkenness. If a person drinks a lot of alcohol in a short period of time, it can cause acute poisoning. In mild cases, irritability, multilingualism, nausea and vomiting, or loss of self-control can be seen. In severe cases, coma, pale complexion, slow breathing, and drop in body temperature can be seen, and death may occur due to res...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/18A23L33/175
CPCA23L2/02A23L2/52A23L33/105A23L33/18A23L33/175A23V2002/00
Inventor 黄雅媚侯娟娟
Owner 广东盐业健康产业发展有限公司
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