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Persimmon alcoholism-alleviating beverage and preparation method thereof

A persimmon and beverage technology, applied in the field of persimmon hangover drink and its preparation, can solve the problems of reducing the tannin content in the drink, reducing the effect of hangover, and reducing the utilization rate of persimmon, so as to improve the taste, promote decomposition and discharge, and improve The effect of hangover effect

Inactive Publication Date: 2019-01-04
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But present persimmon beverage mostly uses persimmon juice as raw material, discards the filter residue after squeezing the juice, which not only reduces the utilization rate of persimmon, but also greatly reduces the content of tannin in the beverage, so that the hangover effect is greatly reduced, such as the Chinese patent CN 107801880A Manufacturing method of persimmon hangover drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A persimmon hangover drink, mainly prepared by the following method:

[0026] (1) Preparation before preparation:

[0027] Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C evenly in a mass ratio of 5:2:3 to obtain the color-protecting agent for future use;

[0028] Drying aid preparation: in parts by weight, weigh 3 parts of modified starch, 2 parts of maltodextrin and 2 parts of β-cyclodextrin, mix and stir the weighed ones until uniform, and obtain the drying aid for later use. ;

[0029] (2) In parts by weight, take the following raw material components:

[0030] 70 parts of persimmon, 5 parts of schisandra, 5 parts of white peony, 2 parts of orange peel, 1 part of Angelica dahurica, 1 part of yellow mustard seed, 1 part of woody fragrance, 2 parts of green peel and 1 part of bergamot;

[0031] (3) Persimmon treatment: wash the weighed persimmons, remove the stalks, break them, add a color-protecting agent, squeeze th...

Embodiment 2

[0038] A persimmon hangover drink, mainly prepared by the following method:

[0039] (1) Preparation before preparation:

[0040] Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C evenly in a mass ratio of 5:2:3 to obtain the color-protecting agent for future use;

[0041]Drying aid preparation: weigh 5 parts of modified starch, 4 parts of maltodextrin and 3 parts of β-cyclodextrin in parts by weight, mix and stir the weighed ones until uniform, and obtain the drying aid for later use ;

[0042] (2) In parts by weight, take the following raw material components:

[0043] 76 parts of persimmon, 8 parts of schisandra, 6 parts of white peony root, 5 parts of orange peel, 4 parts of Angelica dahurica, 2 parts of yellow mustard seed, 2 parts of woody fragrance, 5 parts of green peel and 2 parts of bergamot;

[0044] (3) Persimmon treatment: the persimmons weighed are cleaned, removed, and crushed. After adding a color-protecting agen...

Embodiment 3

[0051] A persimmon hangover drink, mainly prepared by the following method:

[0052] (1) Preparation before preparation:

[0053] Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C evenly in a mass ratio of 5:2:3 to obtain the color-protecting agent for future use;

[0054] Drying aid preparation: in parts by weight, weigh 8 parts of modified starch, 5 parts of maltodextrin and 5 parts of β-cyclodextrin, mix and stir the weighed ones until uniform, and obtain the drying aid for later use. ;

[0055] (2) In parts by weight, take the following raw material components:

[0056] 80 parts of persimmon, 10 parts of schisandra, 8 parts of white peony root, 7 parts of orange peel, 5 parts of Angelica dahurica, 5 parts of yellow mustard seed, 3 parts of woody fragrance, 8 parts of green peel and 3 parts of bergamot;

[0057] (3) Persimmon treatment: wash the weighed persimmons, remove the stalks, break them, add a color-protecting agent, ...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a persimmon alcoholism-alleviating beverage and a preparation method thereof. The persimmon alcoholism-alleviating beverage comprises, by weight, 70-80 parts of persimmons, 5-10 parts of fructus schisandrae, 5-8 parts of radix paeoniae alba, 2-7 parts of orange peels, 1-5 parts of radix angelicae, 1-5 partsof yellow semen sinapis, 1-3 parts of elecampane, 2-8 parts of pericarpium citri reticulatae viride and 1-3 parts of fructus citri sarcodactylis. The preparation method of the persimmon alcoholism-alleviating beverage includes the steps of juicing the raw materials, grinding equally, extracting mixedly, blending and sterilizing. The persimmon alcoholism-alleviating beverage has the advantages that usage rate of persimmons is high, the alcoholism-alleviating beverage with persimmon juice is high in alcoholism-alleviating effect and good in taste, and by matching the persimmon juice with otherliver-protecting and alcoholism-alleviating ingredients, alcoholism-alleviating effect of the persimmon alcoholism-alleviating beverage is improved effectively.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a persimmon hangover drink and a preparation method thereof. 【Background technique】 [0002] Persimmon originates in my country and is one of the characteristic fruits of our country. According to the taste of persimmons, persimmons can be divided into sweet persimmons and astringent persimmons; according to the color of persimmons, they can be divided into red persimmons, yellow persimmons, green persimmons, red persimmons, white persimmons and black persimmons; and persimmons can be divided into persimmons according to their shape. Round persimmon, square persimmon, long persimmon, gourd persimmon and beef heart persimmon etc. [0003] Persimmon is rich in nutrients and is known as the "sacred product in fruit". In ripe and fresh persimmons, every 100g of fruit contains 0.16mg of vitamin A, 16mg of vitamin C, 9mg of calcium, 20mg of phosphorus and 0.2mg of iron. In a...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/105A23L2/70
CPCA23L2/02A23L2/70A23V2002/00A23L33/105A23V2250/21A23V2200/334
Inventor 盛金凤孙健李丽零东宁李昌宝何雪梅郑凤锦辛明李杰民刘国明李志春杨莹周主贵唐雅园
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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