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Beverage for dispelling effect of alcohol and preparation method thereof

A beverage and raw material technology, applied in the field of anti-alcoholic drinks and their preparation, can solve problems such as unstable effects, and achieve the effects of perfect formula, wide sources, and sweet taste

Inactive Publication Date: 2014-01-01
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many people drink hangover vinegar, tea and other drinks to hangover, but the effect is not stable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The components of the raw materials are proportioned according to the following weight percentages: 10% of tomato, 10% of lemon, 5% of white radish, 20% of fresh pomelo, 5% of banana, 0.5% of brewed vinegar, 5% of honey, 10% of celery, vitamin C0 .02%, potassium sorbate 0.03%, add water to 100%.

[0012] The preparation method comprises the following steps

[0013] a. After washing each raw material, blanching in hot water at 90-95°C for 5-10 minutes;

[0014] b. Beat the above raw materials, add vitamin C solution at the same time, and centrifuge at a high speed;

[0015] c. Take the above juice and add brewed vinegar, brown sugar, potassium sorbate, add water after completely dissolved, and stir for 10 minutes;

[0016] d. UHT instantaneous sterilization, aseptic filling, 200ml / package.

Embodiment 2

[0018] The components of raw materials are proportioned according to the following weight percentages: 10% of tomato, 5% of lemon, 10% of white radish, 10% of fresh pomelo, 15% of banana, 0.15% of brewed vinegar, 10% of honey, 3% of celery, vitamin C0 .02%, potassium sorbate 0.03%, add water to 100%.

[0019] The preparation method comprises the following steps

[0020] a. After washing each raw material, blanching in hot water at 90-95°C for 5-10 minutes;

[0021] b. Beat the above raw materials, add vitamin C solution at the same time, and centrifuge at a high speed;

[0022] c. Take the above juice and add brewed vinegar, brown sugar, potassium sorbate, add water after completely dissolved, and stir for 10 minutes;

[0023] d. UHT instantaneous sterilization, aseptic filling, 200ml / package.

Embodiment 3

[0025] The components of the raw materials are proportioned according to the following percentages by weight: 10% of tomato, 8% of lemon, 7% of white radish, 15% of fresh pomelo, 10% of banana, 0.3% of brewed vinegar, 7% of honey, 7% of celery and vitamin C0. 02%, potassium sorbate 0.03%, add water to 100%.

[0026] The preparation method comprises the following steps

[0027] a. After washing each raw material, blanching in hot water at 90-95°C for 5-10 minutes;

[0028] b. Beat the above raw materials, add vitamin C solution at the same time, and centrifuge at a high speed;

[0029] c. Take the above juice and add brewed vinegar, brown sugar, potassium sorbate, add water after completely dissolved, and stir for 10 minutes;

[0030] d. UHT instantaneous sterilization, aseptic filling, 200ml / package.

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PUM

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Abstract

The invention provides a beverage for dispelling effect of alcohol. The beverage is characterized by comprising the following raw materials in percentage by weight: 10% of tomato, 5-10% of lemon, 5-10% of white radish, 10-20% of fresh pomelo, 5-15% of banana, 0.15-0.5% of brewing vinegar, 5-10% of honey, 3-10% of celery, 0.02% of vitamin C, 0.03% of potassium sorbate and the balance of water. The preparation method of the beverage is characterized by comprising the following steps: a. cleaning the raw materials, and blanching for 5-10 minutes in hot water at 90-95 DEG C hot water; b. pulping the raw materials, simultaneously adding a vitamin C solution, and carrying out high-speed centrifugal separation; c. adding the brewing vinegar, brown sugar and the potassium sorbate to juice obtained in the step b, completely dissolving, adding water, and stirring for 10 minutes; and d. carrying out ultra-high temperature instant sterilization and sterile filling. The beverage has the advantages that the sources of the raw materials are wide, the product is cheap and preferably drunk during alcohol drinking, has health and nutrition effects while relieving the effect of alcohol and is beneficial to human bodies without harmfulness, no preservatives are added to the beverage, and the beverage can be used for rapidly supplementing energy, has sweet taste and is fresh and cool.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a hangover-relieving drink and a preparation method thereof. Background technique [0002] As a special cultural form, wine culture has a special status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. Moderate drinking has certain benefits to the body, but excessive drinking will cause a great burden on the body. A very common situation is drunkenness. Drunkenness is a state of physical discomfort and unconsciousness after excessive drinking, and this state will last for a period of time, greatly affecting normal life and work. Many people hangover by drinking beverages such as hangover vinegar and tea, but the effect is not stable. Contents of the invention [0003] In order to solve the above technical problems, the present invention provides a hangover drink, which ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/302A23L33/15
CPCA23L2/02A23L2/52A23L33/15A23V2002/00
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD
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