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Application of component with thickening effect to preparation of foods for reducing blood alcohol content formed after wine drinking and foods containing component

A technology of function and composition, applied in the direction of food science, etc., can solve the problems of not being able to significantly reduce the blood alcohol content and reduce the sensation on the head

Pending Publication Date: 2021-01-15
王利华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is also a folk saying that before drinking alcohol, eat oily food, such as fatty meat, elbow, etc., or drink milk, and use the indigestible properties of the fat in the food to protect the stomach, so as to prevent ethanol from penetrating the stomach wall, so as to achieve a hangover. In fact, the above method can only partially reduce the sensation of the upper head but cannot significantly reduce the blood alcohol content

Method used

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  • Application of component with thickening effect to preparation of foods for reducing blood alcohol content formed after wine drinking and foods containing component
  • Application of component with thickening effect to preparation of foods for reducing blood alcohol content formed after wine drinking and foods containing component

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Stir 2g of gum arabic, 2g of citric acid and 3g of sodium bicarbonate evenly, and press them into 8mm tablets to obtain the food containing thickening components of the present invention. Brew with 350mL water to get liquid food. Drinking 30 minutes before the wine, the sense of drunkenness and blood alcohol content of the five drinkers dropped significantly.

Embodiment 2

[0030] Stir 2g of gum arabic, 2g of citric acid and 3g of sodium bicarbonate evenly, and place them in stomach-soluble capsules to obtain the food containing thickening components of the present invention. Soak in 350mL water for 10 minutes to get liquid food. Drinking 30 minutes before the wine, the sense of drunkenness and blood alcohol content of the five drinkers dropped significantly.

Embodiment 3

[0032] Use polyethylene glycol to embed sodium bicarbonate, and replace the sodium bicarbonate in embodiment 1, when adding water, the foaming is not as violent as embodiment 1, and the soaking time is extended to 30 minutes, but the effect has no obvious change (i.e. five drinkers The sense of drunkenness and blood alcohol content decreased significantly).

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Abstract

The invention discloses an application of a component with a thickening effect to preparation of foods for reducing blood alcohol content formed after wine drinking. The blood alcohol content formed after wine drinking can be reduced within 30 minutes after the foods are eaten, and the technical effect of preventing drunkenness is achieved. The invention also discloses the foods containing the component with the thickening effect. After the foods disclosed by the invention enter the stomach for 30 minutes, gastric juice can be thickened while stomachs / intestines are supported open, and a viscous layer is formed on the stomach wall and / or the small intestine wall, so that the possibility that ethanol in wine enters blood is reduced from the source. The component is wide in raw material source, convenient to use, more beneficial to human health and particularly suitable for people needing excessive wine drinking due to various reasons.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to the use of a thickening component in the preparation of food for reducing blood alcohol content after drinking and the food containing the component. Background technique [0002] Many foods contain thickening components, these components play the role of gluing, encapsulation and film-forming in the food; or play the role of releasing and lubricating; or play the role of bulking and puffing; or play the role of crystallization control; Or play the role of stability, suspension and so on. Commonly used thickening components are: gelatin, sodium caseinate, gum arabic, tamarind polysaccharide gum, kale gum, sodium alginate (sodium alginate, alginate), carrageenan, pectin, xanthan Glue, β-cyclodextrin, sodium carboxymethyl cellulose (CMC-Na), sodium starch phosphate (sodium starch phosphate), sodium carboxymethyl starch and propylene glycol alginate (PGA), etc. [0003] C...

Claims

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Application Information

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IPC IPC(8): A23L29/25A23L29/269A23L29/238A23L33/125
CPCA23L29/25A23L29/269A23L29/238A23L33/125A23V2002/00A23V2200/334A23V2250/5028A23V2250/5086A23V2250/506A23V2250/5056A23V2250/5042A23V2250/636
Inventor 王利华赵燚飞王辉鹏
Owner 王利华
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