36results about How to "Not easy to get drunk" patented technology

Disclosed is a production process of electuary for relieving effects of alcohol, wherein the constituents include (by weight ratio) kudzu vine root 19-22%, flower of kudzuvine 19-22%, hovenia dulcis thunb 19-22%, poria cocos wolf 6-12%, dried orange peel 6-12% and white hyacinth bean 19-22%.

The invention provides a brewing formula and brewing process of heavy-flavor baijiu. The brewing formula comprises, by weight, 30-50 parts of sorghum, 10-20 parts of mung beans, 10-20 parts of rice, 5-15 parts of wheat, 3-8 parts of buckwheat, 5-14 parts of sticky rice and 3-8 parts of corn. The brewing process includes the steps of material preparation according to the formula, pretreatment for crushing, mixing and decocting raw materials, diastatic fermentation of steamed raw materials and distillation conducted on fermented grains and baijiu taking. The brewing process is simple, brewing time is short, all brewing parameters are easy to control, and operability is high. The brewed baijiu is heavy in fragrance, soft and sweet and coordinate in fragrance; after the baijiu is drunk, the stomach is not impaired, headache is not caused, and a drinker is not prone to drunkenness.

The invention discloses a method for producing raisin tree seed sobering tea. The raisin tree seed sobering tea comprises the following components: 35 to 45 percent of raisin tree seeds, 25 to 35 percent of kudzuvine root, 15 to 25 percent of raisin tree leaves and 10 to 15 percent of bud tea. The raisin tree seed sobering tea solves the problems that the traditional water, tea and vinegar drinking modes for sobering are slow and the natural sobering medicaments such as kudzuvine root and kudzuvine flower have weak effect of conditioning the spleen and stomach and have no pure enough medicinal properties, and is suitable for wine drinkers and drunk people to drink.

The invention discloses a weakly-alkaline anti-alcoholism and hepatoprotective hovenia and mesona tea and a preparation method thereof, solving the problems of dizziness, headache, stomach pain and liver pain caused by drinking too much or for a long time. The weakly-alkaline anti-alcoholism and hepatoprotective hovenia and mesona tea is prepared by hovenia, mesona, kudzuvine flower, kudzuvine root, dark plum, tangerine peel, licorice, sodium bicarbonate and white sugar in a certain weight ratio. The anti-alcoholism and hepatoprotective health-care heat-removing tea is convenient to drink in daily life, can be drunk in the drinking process or after drinking too much, has the effects of avoiding drunkenness and helping to recover from the drunkenness, and has the effects of removing heat and detoxifying, nourishing Yin and blood, relaxing bowel, nourishing the lung and promoting the secretion of saliva or body fluid; when being used for relieving the alcoholism, the anti-alcoholism and hepatoprotective health-care heat-removing tea is quick to take effect and good in effect; the anti-alcoholism and hepatoprotective health-care heat-removing tea is simple in components, comprehensive in functions, mild in efficacy and free of toxic side effects and has a variety of health-care effects; the shapes of the selected raw materials are in accordance with customary understanding of the heat-removing tea; and the anti-alcoholism and hepatoprotective health-care heat-removing tea has a pure and mild taste after drinking.

The invention provides a Baijiu brewing formula and a Baijiu brewing process. In the Baijiu brewing formula, the following components in parts by weight are included: 30-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of sticky rice, 5-15 parts of wheats, 5-15 parts of mung beans, 5-15 parts of oats and 1-10 parts of peas. The brewing process comprises the following steps: preparing the raw materials according to the formula; crushing, mixing and steam-cooking the raw materials; carrying out diastatic fermentation on the steam-cooked raw materials; distilling fermented grains to obtain the Baijiu. The brewing process is simple, short in brewing time, easy to control in various brewing parameters and strong in operability. The brewed Baijiu is outstanding in sauce flavor, good in sensory index, mellow and soft in taste, and does not cause stomach hurt, headache and drunkenness.

The invention provides an active lactic acid bacterium fermentation beverage. The active lactic acid bacterium fermentation beverage is prepared from brown sugar, glucose, honey, xylooligosaccharide and lactic acid bacterium seed solution. The invention also provides a preparation method of the active lactic acid bacterium fermentation beverage. The active lactic acid bacterium fermentation beverage has the beneficial effects of no additive and safety and health, can be refrigerated at 4 DEG C, and has a shelf life of three months; a common active lactic acid bacterium fermentation beverage has a shelf life of 21 days under the same storage conditions; the active lactic acid bacterium fermentation beverage has a pH value of about 3.5, has a good eating effect, has a certain effect on relieving senile constipation, can improve the anti-alcohol ability of the liver and can protect the liver; and the active lactic acid bacterium fermentation beverage has good taste, and is excellent in indexes such as fragrance, viscosity, flavor, refreshing degree and the like.

A peanut wine is prepared from basic wine, peanut juice and softened water. Its advantages are low content of alcohol (0.5-25%), nutritive and health-care function, and agreeable taste.

A milk wine is prepared from basic wine, milk and softened water. Its advantages are low content of alcohol (0.5-30%), nutritive and health-care function, and agreeable taste.

The invention discloses a brewing method of fruity-style sake, relating to the technical field of wine brewing. The brewing method comprises the following steps: adding aspergillus oryzae, sake yeast, soft water and 10% of fruit juice (based on the weight of cooked glutinous rice) into the cooled cooked glutinous rice under uniform stirring, pouring the mixture into a pot, and carrying out low-temperature fermentation. Compared with the prior art, the brewing method has the advantages that during the whole process, no non-fermenting matters are added, the brewed fruity-style sake belongs to pollution-free and nutritious fermentation wine, during the fermentation process, the fruit juice is added for fermentation together, so that the obtained sake is fresh and elegant in aroma, refreshing and soft in mouthfeel, and harmonious in liquor body.

The invention provides an ecological type white spirit, characterized in that the 28-55 deg. white spirit comprises Reveratrol by the ratio of 10-200mg / L of white spirit. The white spirit keeps the most effective health functional component, thus has the function for keeping ecological balance for human bodies.

The invention relates to tea capable of dispelling alcohol effects. The tea is characterized by being prepared from the following ingredients in percentage by weight: 35-45% of semen hoveniae, 25-35% of kudzu roots, 15-25% of hovenia leaves and 10-15% of bud tea. The tea is used for solving the problems that the traditional water and vinegar drinking manners are low in alcohol effect dispelling speed and the natural alcohol effect dispelling medicine property of kudzu roots and kudzu flowers is not pure enough, and is suitable for being drunk by drinkers and drunk persons through steeping so as to dispel and remove the alcohol effects.

The invention discloses a brewing technology of healthy selenium-enriched Baijiu, and relates to the technical field of selenium-enriched liquor. The technology comprises the following steps of (1) preparation of selenium-enriched brewed liquor, (2) preparation of distilled Baijiu and (3) preparation of the selenium-enriched Baijiu. The brewed liquor has low ester and aldehyde contents and higheralcohol and lactic acid contents; the ester and aldehyde contents of the first-cut distilled liquor are high, and the higher alcohol and lactic acid contents are lower; by combining the brewed liquorand the first-cut distilled liquor, component complementing and quantity relative ratio coordination are achieved, and not only can the traditional flavor of a liquor body be guaranteed, but also whenthe combined Baijiu is drunk, balance of human body vasoconstriction and angiectasis can be achieved to make blood circulation of the human body always in the normal state; the healthy selenium-enriched Baijiu is tasty and delicious, and a person feels comfortable after drinking and is not prone to be drunk.

The invention specifically provides nutritional Meijiuyu sweet-spring white spirit. The nutritional Meijiuyu sweet-spring white spirit is prepared from primary pulp white spirit, purified water, mulberry leaves, the fruits of Chinese wolfberry, chrysanthemum flowers and lily blubs, 25-55kg of Meijiuyu is added into each 100kg of pre-prepared stock solution, and soaking is performed for 35-715min; the production process of preparing the nutritional Meijiuyu sweet-spring white spirit comprises the steps of traditional Chinese medicine mixing, traditional Chinese medicine soaking, blending, Meijiuyu soaking, purifying, packaging and the like. The nutritional Meijiuyu sweet-spring white spirit have the characteristics of high microelement content, low impurity content, clear wine color, and pure wine taste; meanwhile, the white spirit contains traditional Chinese medicine extract ingredients and microelements, is capable of promoting the metabolism of the organisms and boosting the immunity of a human body, and meanwhile, has the health effects of detoxifying, fixing qi for tranquillization, benefiting qi, nourishing blood, regulating middle, tonifying yang, soothing liver, moistening lung, and prolonging the life.

The present invention discloses radix puerariae alcoholism preventing tea. The radix puerariae alcoholism preventing tea is characterized by comprising the following components: 35-45% of semen hoveniae, 25-35% of radix puerariae, 15-25% of folium hoveniae and 10-15% of young tea leaves. The tea solves the problems that the traditional ways of drinking water and vinegar are slow in alcoholism preventing, and the natural alcoholism preventing properties of the radix puerariae and flos puerariae are not pure enough, and the tea is suitable for the brewing of people who drink wine and are drunk to prevent alcoholism.

The invention provides a making method of coffee wine. Due to mixed brewing of coffee beans and wine making crops, the coffee wine has the mellowness of grain liquor and the faint scent of coffee, and tastes extremely good; people can hardly be drunk; components in the coffee beans are completely fused into wine liquid; therefore, the obtained product is nutritional and healthy, and is excellent in quality.

The invention relates to the technical field of traditional Chinese medicine, discloses a wine made of traditional Chinese herbals, and specifically relates to a formula of healthcare wine (named as "Youmianzi" wine in Chinese). The healthcare wine is characterized by being composed of 33 grams of cynomorium, 33 grams of cistanche, 9 jujubes, and 1 liter of liquor. The preparation method comprises the following steps: adding the raw materials mentioned above into a barrel or jar, sealing the barrel or jar, placing the barrel or jar in a shaded place, soaking the raw materials for 180 days, and then filling the wine into bottles by a liquid loading production line and package equipment so as to obtain the healthcare wine in bottles. The healthcare wine has the following advantages which have been proved by experiments: the healthcare wine has a good taste and has the functions of tonifying the kidney, invigorating yang, and strengthening immunity, and people do not get drunk easily.

A kudzuvine root anti-inebriation tea is prepared from 35-45% of semen hoveniae, 25-35% kudzuvine root, 15-25% turnjujube, and 10-15% bud tea; the hangover tea solves the problems that the hangover speed is slow when using water and vinegar in the prior art and the natural hangover drug properties of kudzuvine root and kudzuvine flower are not pure. The anti-inebriation tea is suitable for hangover and alcohol elimination of a drinker or ebriety person.

The invention relates to a production method of hovenia acerba hangover alleviating tea. The hovenia acerba hangover alleviating tea is characterized by comprising the following ingredients by weight percent: 35-45% of hovenia acerba, 25-35% of radix puerariae, 15-25% of hovenia acerba leaves and 10-15% of bud tea. The production processes are as follows: selecting materials: taking four medicinal plants including the hovenia acerba, the radix puerariae, the hovenia acerba leaves and the bud tea according to weight percent; preprocessing auxiliary materials: respectively washing the hovenia acerba and the radix puerariae by clean water, then, quickly baking the hovenia acerba and the radix puerariae under a temperature of 200 to 350 DEG C, baking the hovenia acerba until the kernel of the hovenia acerbae is slightly swelled and the color of the seed coat of the hovenia acerbae becomes dark and black brown, baking the radix puerariae until the color of the radix puerariae becomes dark and black brown, naturally cooling and crushing the hovenia acerbae and the radix puerariae, respectively sieving hovenia acerbae and the radix puerariae through a screen being 15-20meshes, and baking and processing the and the radix puerariae leaves according to a baking process of the bud tea; and bagging: after mixing the three preprocessed auxiliary materials including thehovenia acerba, the radix puerariae and the and the radix puerariae leaves with the bud tea, packaging the mixture into foam packaging bags. According to the production method, the problems that the traditional hangover alleviating manners of drinking water, tea, vinegar are slow can not take effect quickly, and the hangover alleviating drugs such as the radix puerariae and pueraria flower have weak effects on harmonizing of spleen and stomach; and the hovenia acerba hangover alleviating tea is suitable for being drunk by drinkers and drunk people through brewing for drinking.

The invention relates to a method for preparing bricks and plates by utilizing granite leftovers of mountain flour and rock ballast, sequentially comprising the steps of feed preparation reaction of the granite leftovers, material stirring, compression moulding, and steam evaporation. The method is characterized by adding selected granite leftovers of wet mountain flour and rock ballast into a reaction tank for reacting and precipitating; and then adding calcium desulfurization, carbide slag, lime powder and coagulant, utilizing a stirrer to stir the materials evenly under the steam condition; then utilizing a brick machine to carry out compression moulding; and finally putting well-compacted products into a still kettle to evaporate thoroughly in high-pressure steam, thus obtaining the bricks and the plates. The invention reasonably utilizes wastes and protects environment, the product thereof is not easy to break, the cost is low and the method is easily accepted by extensive information users.

The invention discloses a wine plate, which comprises a hot water pot, a countertop and an electric heater; the wine plate is characterized in that the countertop is arranged on the hot water pot; theelectric heater is arranged in the hot water pot; a first preheating groove, a second preheating groove and a dice pool are arranged in the countertop; characters 'Wenjiuqiangti, Lenghehaishen' in Chinese (warm wine can strengthen body, and cold wine can harm body) are arranged in the countertop; and hot gas holes are kept in the first preheating groove and the second preheating groove. The wineplate provided by the invention has the beneficial effects that warm wine can be continuously offered to guests elegantly no matter the wine plate is applied to large restaurants for broad people or used at home to entertain the coming guests; especially, by arranging the dice pool in the countertop, the guests can play an entertainment item, which belong to drinking games, conveniently; and withthe design of the characters 'Wenjiuqiangti, Lenghehaishen' in Chinese, an elegant demeanour of continuously promoting healthy wine culture is added. The wine plate provided by the invention is simplein structure; and the wine plate is convenient and practical when applied to the large restaurants for broad people and homes.

The invention relates to the technical field of food processing technology, in particular to a honey health wine, comprising the following raw materials by weight: 20-30 parts of honey, 10-20 parts ofeucalyptus oil, 10-15 parts of nuts, 8-12 parts of roses. 5 to 10 red dates, 3 to 8 Chinese herbal extracts, and 100 to 200 base wines. The preparation method comprises the steps of preparing a honeyfermentation liquid, a Chinese medicine extract liquid, a fermentation mixture, mixing with the base wine, adding the big eucalyptus oil, rose flower and compound enzyme for the second fermentation,sealing the container intact, and fermenting for 30 days to 60 days, the fermentation temperature For 20 DEG C -30 DEG C, after clarification and filtration, honey health wine is obtained. The honey health wine of the invention has good color, good shape, clear and transparent, pure aroma and aroma, good taste, anti-oxidation, anti-aging, qi and blood, skin care and beauty, especially suitable forwomen and middle-aged and elderly people.

A production method of Mumi alcoholism-relieving tea is disclosed. The method is characterized in that the tea includes raisin tree seed, kudzu vine root, hovenia acerba leaves and bud tea; and the Mumi alcoholism-relieving tea includes 35-45% of the raisin tree seed, 25-35% of the kudzu vine root, 15-25% of the hovenia acerba leaves and 10-15% of the bud tea. A problem that production of alcoholism-relieving effects of traditional water, tea and vinegar drinking alcoholism-relieving manners are slow, and a problem that kudzu vine root and kudzu vine flower which are natural alcoholism-relieving medicines have weak spleen and stomach function regulating effects and not pure enough medicine properties are overcome. The Mumi alcoholism-relieving tea can be drunk after the tea is brewed by persons drinking wine and intoxicated persons.

The invention provides a low-alcohol-content grapey compound wine and a preparation method thereof. The method is characterized in that high-quality Xifeng-flavor baijiu is taken as a base wine, concentrated red grape juice is taken as an auxiliary material, and meanwhile, oak liquid is added to elaborately blend the low-alcohol-content grapey compound wine suitable for a majority of people to drink. In addition, compared with a method that an oak barrel is adopted to age wine, a method for adding the oak liquid for ageing is characterized in that speed is higher, and the problems that a storage container and a warehouse are occupied by ageing and enterprise production capital turnover is affected are avoided. In addition, the compound wine prepared with the preparation method combines the flavor of the wine, the flavor of the Xifeng-flavor baijiu and the fragrance of oak into a whole, therefore, all flavors are harmonious, and the low-alcohol-content grapey compound wine has rich taste and is suitable for a majority of people to drink, and drinkers have a small possibility of being drunk. Meanwhile, the compound wine has the advantages of simple technology, is suitable for industrial production and is worthy of being popularized and applied, and the production cost of an enterprise can be greatly lowered.

The invention relates to a novel brewed wine and a preparation method thereof. The existing sorghum wine sold in daily life is easy to get angry and damages the liver, spleen and lungs. Tian, ​​snow lotus, gecko, Codonopsis pilosula, and red dates are brewed for 45-90 days to make Rongshengtang bubble wine. Its advantage is to retain the advantages of sorghum baijiu for promoting blood circulation and dispersing dampness, while nourishing the heart and calming the liver, nourishing, clearing away heat and promoting detoxification, and not easy to get drunk; excessive drinking will not cause headache or sore throat; long-term drinking can significantly improve the discomfort of the human body. The sparkling wine is an alcoholic beverage extremely beneficial to the human body.

The invention discloses a formula, production method and material stir-frying device of a health care tea bag. The tea bag is prepared from the following materials: fructus lycii, herba menthae, fructus crataegi, flos chrysanthemi, radix puerariae, radix glycyrrhizae, apples, semen hoveniae, rhizoma alpiniae officinarum, tangerine peel, lignum santali albi, ginseng, fructus amomi rotundus, radix paeoniae alba, fructus trichosanthis, radix rehmanniae recens, poria with hostwood, mulberries, lucid ganoderma, mandarin orange peel, fermented soybeans, fistular onion stalk, semen brassica chinensis, dry turnip root, semen platycladi, cannabis fruits, caulis bambusae in taeniam, fructus tsaoko, herba lophatheri, fructus arctii and fructus mume. The invention provides the formula, production method and material stir-frying device of the health care tea bag, enhances the protection to the liver and spleen while dispelling the effects of alcohol, is suitable for dispelling the effects of alcohol after drunkenness, and has the effects of protecting the liver and tonifying the spleen and little possibility of drunkenness when used before alcohol drinking; the materials are stir-fried uniformly, the operation is simple and convenient, and the device is beneficial for improving the stir-frying efficiency.

The present invention relates to alcoholism preventing drink. The alcoholism preventing drink is prepared from the following raw materials in parts by weight: 60-90 parts of protein peptides and 10-40 parts of radix clematidis. The preparation method solves shortages that the prior art is slow and not obvious in effects, reaches an effect of rapidly eliminating alcohol, at the same time protects human body's central nervous system, liver, heart, brain, etc., and reduces alcohol damages on the human body.

The invention provides a production method for manna tea capable of relieving or neutralizing the effect of alcohol. The manna tea is characterized by comprising 35 to 45% of Semen Hoveniae, 25 to 35%of kudzu vine roots, 15 to 25% of Folium Hoveniae and 10 to 15% of bud tea. The manna tea provided by the invention overcomes the problems that traditional manners of water drinking, tea drinking andvinegar drinking are slow in relieving or neutralizing of the effect of alcohol and that natural alcohol-effect-dispelling drugs made of kudzu vine roots and kudzu vine flowers are weak in harmonizing the spleen and the stomach and impure in drug properties; and the manna tea is applicable to people who have drunk wines and who become drunken and is taken through stewing.

The invention provides a composition for reducing blood sugar and dispelling effects of alcohol, which comprises the following components in parts by mass: 5-10 parts of common yam rhizome, 3-6 parts of cassia seed, 2.5-4 parts of dwarf lilyturf tuber, 3-4.6 parts of Chinese magnoliavine fruit, 2-3.5 parts of rehmannia root, 4-8 parts of Chinese date, 2.6-3.6 parts of mongolian snakegourd root, 4-6 parts of kudzuvine root, 2-4 parts of red bean, 2-4 parts of red bean, 2-4 parts of black bean, 1.5-3 parts of medlar, 0.5-1 part of lucid ganoderma powder and 0.3-0.8 part of dendrobe. The composition can be prepared into granules, ointment and the like. In order to improve the taste, Pu'er tea or Kunlun snow chrysanthemum can also be added to prepare the tea cream, so that the quality guarantee period of the tea cream can be prolonged while the taste of the tea cream is improved. The composition is prepared from medicinal and edible materials, has the effects of reducing blood sugar and dispelling the effects of alcohol, and is good in taste and low in cost.