Spiciness relieving drink

A beverage and anti-spicy technology, applied in dairy products, applications, milk preparations, etc., to achieve the effect of relieving irritation

Inactive Publication Date: 2018-01-12
杨宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no drink that can relieve the spicy taste and reduce the garlic in the mouth after people eat chili or garlic; or relieve the stimulation of spicy things to the esophagus.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1 A hot-relief drink, prepared from the following raw materials according to the mass ratio: 50 parts of cow's milk, 10 parts of goat's milk, 3 parts of casein, 1 part of white sugar, 1 part of honey, 5 parts of lemonade, mint water 20 parts; the preparation steps are as follows:

[0012] (1) Preparation of mint water: add 20g of mint leaves to 200ml of purified water, boil it, boil it at 95°C for 5 minutes, then place it at room temperature and let it cool down to room temperature, filter and take the supernatant to obtain mint water;

[0013] (2) Preparation of lemonade: Add 30g of dried lemon slices to 500ml of pure water, soak for 2 hours, boil at 50°C for 20min at low temperature, then cool to room temperature, and remove the slag to obtain lemonade;

[0014] (3) Mix cow's milk and goat's milk, add casein, after the casein is fully dissolved, add honey, white sugar, lemonade and mint water in turn, mix evenly, homogenize at 18MPa, filter and sterilize.

Embodiment 2

[0015] Example 2 A hot-relief drink, prepared from the following raw materials according to the mass ratio: 55 parts of cow's milk, 20 parts of goat's milk, 3.5 parts of casein, 1.5 parts of white sugar, 2 parts of honey, 10 parts of lemonade, mint water 32 parts; The preparation method is the same as in Example 1.

Embodiment 3

[0016] Example 3 An anti-spicy drink, prepared from the following raw materials according to the mass ratio: 52 parts of cow's milk, 16 parts of goat's milk, 3 parts of casein, 2 parts of white sugar, 1.5 parts of honey, 7.5 parts of lemonade, mint water 26 parts; The preparation method is the same as in Example 1.

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PUM

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Abstract

The present invention discloses spiciness relieving drink. The spiciness relieving drink is prepared from the following raw materials in parts by mass: 50-55 parts of cow milk, 10-20 parts of goat milk, 3-3.5 parts of casein, 1-1.5 parts of white granulated sugar, 1-2 parts of honey, 5-10 parts of lemonade and 20-32 parts of mint water. The drink can relieve irritation of esophagus by a pungent and spicy taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a drink, in particular to a spicy-relieving drink. Background technique [0002] Capsaicin is a non-water-soluble substance, it can only be combined with fat, oil and alcohol, but the best food to relieve the spicy taste is dairy products, and the real effective ingredient is the casein in dairy products. At present, there is not a drink that can specifically alleviate the spicy taste and reduce the garlic in the mouth after people eat chili or garlic; or relieve the stimulation of spicy things to the esophagus. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the invention provides a spicy-relief drink. [0004] The present invention is realized through the following technical solutions: a hot-relief drink, which is formulated according to the mass ratio of the following raw materials: 50-55 parts of cow's milk, 10-20 parts of goat milk, 3-3.5 parts of casei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
Inventor 杨宇
Owner 杨宇
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