Hangover-alleviating enzyme and production process thereof
A technology of wine enzymes and yeasts, which is applied in the direction of yeast-containing food ingredients, functions of food ingredients, food science, etc., can solve problems such as difficult to guarantee effects, unfavorable health, and reduced utility
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[0050] As the upgraded enzyme of the present invention, the composition of the upgraded enzyme includes the following components: black currant enzyme, milk thistle, turmeric, Hovenia dulcis, kudzu root, chlorine dioxide, hydrocarbon propyl methylcellulose, glycerin, ginseng enzyme, polysaccharide Saponin, Neotame, Maltol, Oleanolic Acid and Purified Water.
[0051] 1. Black currant enzyme
[0052] ①, can quickly decompose alcohol in the body, prevent the brain and internal organs from being paralyzed;
[0053] ②, improve severe hangover, headache, dizziness, vomiting and other phenomena, taking it before drinking can prevent drunkenness;
[0054] ③. It can intercept and decompose alcohol before it enters the liver, and directly excrete it through the gastrointestinal tract, effectively protecting the liver and avoiding liver damage to the greatest extent; avoiding the damage of liver, kidney and gastrointestinal tract caused by drug hangover road;
[0055] 2. Milk thistle ...
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