CN104957703A - 一种解酒饮料及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种解酒饮料及其制作方法,它由以下重量的原料制成:水芹5500~7500克、葛花2500~3500克、枳椇子3500~4500克、葛根420~550克、菊花400~580克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克、白果(银杏)420~530克、桂花250~340克、薄荷260~350克、蜂蜜2600~3300克、葡萄糖7000~8600克和酒石酸(食品级)220~280克。本发明解酒饮料在餐桌上可即时饮用或用于日常饮用,具有解酒醒酒作用发挥快、功效更加全面、可有效减少平日嗜酒者因酒精中毒所引起的肝、肾、肺等人体健康伤害等有益效果。
Description
技术领域
本发明涉及到一种具有醒酒解酒、保护人体健康功效的饮料及其制作方法。
技术背景
酒精具有药物和食品两方面的功能,适当饮酒对身体有益。自古以来,我国各族百姓都有喜饮酒习惯。但随着人们收入水平的不断提高,“常喝酒”、“长期大量饮酒”、“喝酒过度”的人群也在增多。过量且长期饮酒可产生种种损害,包括对肝脏、心脏、肾脏等人体器官的损害,对大脑的危害,对血压的影响,酒精中毒及容易造成骨质疏松等等,甚至可能造成男性性功能失调或女性内分泌失调。为解决因长期过量饮酒导致的各种危害,人们一直在研究开发各种具有解酒醒酒、养身护肝等功能的茶、饮料、果糕、制剂等食物或药物。申请号为201310608410.X的中国发明专利申请就公开了“一种醒酒和养胃保肝的保健复合饮料及其制备方法”,它采用粉葛、拐枣、葛花、乌梅、佛手、高良姜、甘草等七种中药材的水提取液以及少量蜂蜜和维生素C配制而成,用以防止人们在酒后产生头痛、晕眩、局部皮肤过敏、肠胃不适等症状,以达到调酒解酒的养胃保肝保健功效目的。但现有各种公开的用于醒酒解酒目的的茶、饮料、膏剂或各类制剂等因采用的配方相对比较简单,都不同程度地存在着解酒醒酒作用发挥较慢、保护人体器官的功效不够全面等不足。
发明内容
本发明所要解决的技术问题在于提出一种在餐桌上可即时饮用或用于日常饮用、解酒醒酒作用发挥快、功效更加全面、可有效减少平日嗜酒者因酒精中毒所引起的肝、肾、肺等人体健康伤害的解酒饮料及其制作方法。
为解决上述技术问题,本发明一种解酒饮料由以下重量的原料制成:水芹5500~7500克、葛花2500~3500克、枳椇子3500~4500克、葛根420~550克、菊花400~580克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克、白果(银杏)420~530克、桂花250~340克、薄荷260~350克、蜂蜜2600~3300克、葡萄糖7000~8600克和酒石酸(食品级)220~280克。
上述一种解酒饮料,所述各原料的重量为:水芹6000克、葛花3000克、枳椇子4000克、葛根500克、菊花500克、罗汉果500克、黄精500克、茯苓500克、蒲公英500克、白果(银杏)500克、桂花300克、薄荷300克、蜂蜜3000克、葡萄糖8000克和酒石酸(食品级)250克。
一种解酒饮料的制作方法,它包括如下步骤:
⑴取水芹5500~7500克、菊花400~580克、桂花250~340克、薄荷(用布包煎)260~350克、枳椇子3500~4500克、葛根420~550克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克和白果(银杏)420~530克,煎煮二次,每次加水6倍量,每次1.5小时,煎煮液合并静置12小时后用真空抽取上清液至配料罐一内。
⑵在所述配料罐一中加入蜂蜜2600~3300克、葡萄糖7000~8600克和酒石酸(食品级)220~280克搅拌后,滤过,放入另一配料罐二中。
⑶在所述配料罐二中加入凉开水,调整总量为240000毫升。
⑷在饮料自动线上灌装,每瓶240毫升,制取1000瓶。
上述一种解酒饮料的制作方法,所述各步骤中所用各原料的重量为:水芹6000克、葛花3000克、枳椇子4000克、葛根500克、菊花500克、罗汉果500克、黄精500克、茯苓500克、蒲公英500克、白果(银杏)500克、桂花300克、薄荷300克、蜂蜜3000克、葡萄糖8000克和酒石酸(食品级)250克。
本发明由于采用了上述技术方案,它用药食同源的植物制成了一种可在餐桌上即时饮用或可以日常饮用的“保护食品”, 减少平日嗜酒者因酒精中毒所造成的肝、肾、肺等人体器官的伤害。方中以水芹、葛花和枳椇子为君药,水芹具有清热解毒、润肺、健脾和胃、降低血压、宣肺利湿等功效,矿物质、维生素含量较高,对四氧化碳引起肝损伤有保护作用,其煎汁具有一定解酒毒作用;葛花可解酒醒脾,治伤酒发热烦渴,不思饮食,呕逆吐酸,吐血,肠风下血;枳椇子生津、解酒毒、止渴、除烦、止呕、利大小便。以葛根、茯苓、菊花、罗汉果和黄精为臣药(辅助“君药”强化作用),葛根对冠心病、动脉硬化有较好的改善作用,可降低血压,增加脑血流量,增加冠脉血流量,对心肌有保护作用,有解痉、解热及降低血糖作用,有雌性激素样作用,饮酒前食用可避免空腹饮酒或暴饮酒对人体伤害,对醉酒者依食用方法有解酒醒脑的作用;茯苓利水消肿,可提高人体免疫力,降血压、可使平滑肌收缩、振幅减少,张力下降,可影响体内代谢,对电解质的平衡有调解作用,并能降低血糖、抑制毛细血管的通透性;菊花能疏散风热,清肝明目,平肝阳,解毒,可降血压和醒脑提神;罗汉果可清肺利咽,化痰止咳,润肠通便;黄精具有滋补强壮作用,对伤寒杆菌、金黄色葡萄球菌等均有抑制作用,并有降低血压作用。以薄荷、白果(银杏)、桂花和蒲公英为佐药(配合“君药”、“臣药”加强作用),薄荷有发散风热,清利咽喉,透疹解毒,健胃祛风,疏肝解郁和止痒等功效;白果(银杏)敛肺气、定喘喇、止带浊、缩小便通络舒心;桂花散寒、破洁、利于解酒毒;蒲公英可清热解毒,消肿散结,对于利尿有非常好的效果。以葡萄糖、酒石酸和蜂蜜为使药(调和方中诸药),葡萄糖补充热能和体液;酒石酸(2-3一二羟基丁二酸)在体内会与乙醇生成酯类,可解除酒精对人体肝、肾损害,且饮料口感极佳;蜂蜜是一种极好的药食兼用的天然物品,可调理脾胃,提高免疫力,能消除体内的垃圾一氧自由基。因而,本发明饮料具有解酒醒脾、生津、醒脑、护肝等功能,不仅作用发挥快速,而且功效综合全面,饮酒前食用可避免空腹饮酒对人体的伤害;醉酒者事后饮用有解酒醒脑作用。上述各种君药、臣药、佐药以上述比例作为原料混用后,对解酒毒能产生比各种原料原有功效更为有效的作用。申请人委托上海银源生物技术有限公司按本发明方法制作了解酒饮料试样,分别送江西安丰应用科学研究所和无锡市产品质量监督检验中心进行药理研究和质量检验,结果表明:本发明饮料具有抗菌消炎、利尿、增加胃肠道平滑肌收缩力、促进小肠蠕动作用,并有收缩气管链,减少肺灌流量作用。毒性试验表明,小鼠一天口服本发明饮料最大耐受量为临床口服量的220倍。提示临床上可对酒后有醒酒和保护人体作用。同时,送检试样饮料符合Q/WXSP0007S-2014标准规定的要求。
具体实施方式
本发明一种解酒饮料,它采用如下步骤制作而成:
⑴取水芹6000克、葛花3000克、菊花500克、桂花300克、薄荷(用布包煎)300克、枳椇子4000克、葛根500克、罗汉果500克、黄精500克、茯苓500克、蒲公英500克和白果(银杏)500克(共计17.1公斤),煎煮二次,每次加水6倍量,每次1.5小时,煎煮液合并静置12小时后用真空抽取上清液至配料罐一内。
⑵在所述配料罐一中加入蜂蜜3000克、葡萄糖8000克和酒石酸(食品级)250克搅拌后,滤过,放入另一配料罐二中。
⑶在所述配料罐二中加入凉开水,调整总量为240000毫升。
⑷在饮料自动线上灌装,每瓶240毫升,制取1000瓶。
需要指出的是,上述制作方法各步骤中所用各原料的具体重量不受实施方式中所限,各原料的用量可根据实际需要(比如不同年龄使用者、不同饮酒量使用者、不同饮酒时期的人群等),在如下范围内进行选择调整:水芹5500~7500克、葛花2500~3500克、枳椇子3500~4500克、葛根420~550克、菊花400~580克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克、白果(银杏)420~530克、桂花250~340克、薄荷260~350克、蜂蜜2600~3300克、葡萄糖7000~8600克和酒石酸(食品级)220~280克。
Claims (4)
1.一种解酒饮料,其特征在于,它由以下重量的原料制成:水芹5500~7500克、葛花2500~3500克、枳椇子3500~4500克、葛根420~550克、菊花400~580克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克、白果420~530克、桂花250~340克、薄荷260~350克、蜂蜜2600~3300克、葡萄糖7000~8600克和食品级酒石酸220~280克。
2.如权利要求1所述的一种解酒饮料,其特征在于,所述各原料的重量为:水芹6000克、葛花3000克、枳椇子4000克、葛根500克、菊花500克、罗汉果500克、黄精500克、茯苓500克、蒲公英500克、白果500克、桂花300克、薄荷300克、蜂蜜3000克、葡萄糖8000克和食品级酒石酸250克。
3.一种解酒饮料的制作方法,其特征在于,它包括如下步骤:
⑴取水芹5500~7500克、菊花400~580克、桂花250~340克、用布包煎薄荷260~350克、枳椇子3500~4500克、葛根420~550克、罗汉果430~600克、黄精450~560克、茯苓450~570克、蒲公英430~540克和白果420~530克,煎煮二次,每次加水6倍量,每次1.5小时,煎煮液合并静置12小时后用真空抽取上清液至配料罐一内;
⑵在所述配料罐一中加入蜂蜜2600~3300克、葡萄糖7000~8600克和食品级酒石酸220~280克搅拌后,滤过,放入另一配料罐二中;
⑶在所述配料罐二中加入凉开水,调整总量为即240000毫升;
⑷在饮料自动线上灌装,每瓶240毫升,制取1000瓶。
4.如权利要求1所述的一种解酒饮料的制作方法,其特征在于,所述各步骤中所用各原料的重量为:水芹6000克、葛花3000克、枳椇子4000克、葛根500克、菊花500克、罗汉果500克、黄精500克、茯苓500克、蒲公英500克、白果500克、桂花300克、薄荷300克、蜂蜜3000克、葡萄糖8000克和食品级酒石酸250克。
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