CN1335102A

CN1335102A - Production process of sobering-up beverage

Info

Publication number: CN1335102A
Application number: CN 01128048
Authority: CN
Inventors: 陈友谊
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-08-13
Filing date: 2001-08-13
Publication date: 2002-02-13

Abstract

The sobering-up beverage is produced with mature vinegar, sugar, honey, tomato, carrot, apple, pear and salt as well as water. Its production includes the cellaring of tomato, carrot, apple and pear in mature vinegar inside sealed ceramic container; juice squeezing of tomato, carrot, apple and pear, mixing the juice and the soaked mature vinegar, disinfection of water at 80-90 deg.c; the cellaring of the mixture of sugar, honey, salt and water; mixing the juice-vinegar mixture and the second cellared liquid; the cellaring of the mixture and final packing. It has excellent sobering-up effect while replenishing nutrients essential for human body.

Description

The preparation method of alcohol-decomposing beverage

(1) technical field

What the present invention relates to is the preparation method of a kind of preparation method of beverage, particularly a kind of functional drink.

(2) background technology

Drinking can increase happy atmosphere in many occasions, can cause alcoholism but drink beyond one's capacity, and influences the healthy of people.Sometimes the untimely processing of relieving the effect of alcohol of drunk people can be brewageed unnecessary disturbance.Sometimes after people drink beyond one's capacity, can take the medicine that some have antialcoholism action, can have side effects like this.Also have a kind of method of relieving the effect of alcohol relatively more commonly used to drink vinegar exactly.The effect of relieving the effect of alcohol of simple drink vinegar is unsatisfactory.These methods of relieving the effect of alcohol can only play and alleviate drunk effect, can not replenish people's required nutrition when drunk.Be unfavorable for that people's is healthy.

(3) summary of the invention

By (every 1000kg product) mature vinegar 50-55g, white sugar 100-110g, honey 150-160g, tomato 50-55g, calabash radish 30-35g, apple 10-12g, pears 6-8g, the ratio of the water of salt 0.24-0.25g and surplus is got raw material ready, with the tomato that cleans up, the calabash radish, apple, pears are placed in the porcelain container, add mature vinegar, sealing, put into and deposit 7 days in the cellar, to tomato wherein after the taking-up, the calabash radish, apple, pears press juice to handle, the fruit juice that extrudes poured in the container mix with mature vinegar, water was carried out under 80-90 ℃ of temperature sterilization treatment 3-5 minute, with white sugar, honey, salt and water mix in another porcelain container of packing into, sealing is placed on deposits 72 hours in the cellar, two containers are taken out mixing, stir, the sealing of sterilization back, be positioned over again and deposit 12-14 hour in the cellar, take out the back can and make product.Method of the present invention is carried out unique processing processing to raw material, contains the necessary nutrition of multiple human body in the product that obtains.People drink after drinking, can receive good relieving alcoholism, prevent drunk vomiting, effect such as thirsty after drinking; Can improve brain circulation and coronary circulation, hypertension and neck pain and coronary heart disease, angina pectoris are had certain mitigation; Can improve drinking amount, health is had health-care effect; Liver, kidney, cardiovascular and cerebrovascular to human body have the certain protection effect; Can replenish the multivitamin and the various trace element of needed by human body; Not only can quote after drinking, and can be used as a kind of common beverages and drink.

(4) specific embodiments

Ratio in the water of (every 1000kg product) mature vinegar 50-55g, white sugar 100-110g, honey 150-160g, tomato 50-55g, calabash radish 30-35g, apple 10-12g, pears 6-8g, salt 0.24-0.25g and surplus is got raw material ready.The tomato, calabash radish, apple, the pears that clean up are placed in the porcelain container, add mature vinegar, sealing is put into and is deposited 7 days in the cellar.Press juice to handle wherein tomato, calabash radish, apple, pears after the taking-up.The fruit juice that extrudes poured in the container mix with mature vinegar.Water was carried out under 80-90 ℃ of temperature sterilization treatment 3-5 minute.White sugar, honey, salt and water are mixed in another porcelain container of packing into, and sealing is placed on deposits 72 hours in the cellar.Two containers are taken out mixing, stir, the sealing of sterilization back is positioned over and deposits 12-14 hour in the cellar.Take out the back can and make product.

Ratio in the water of (every 1000kg product) mature vinegar 50g, white sugar 100g, honey 150g, tomato 55g, calabash radish 35g, apple 12g, pears 8g, salt 0.25g and surplus is got raw material ready.The tomato, calabash radish, apple, the pears that clean up are placed in the porcelain container, add mature vinegar, sealing is put into and is deposited 7 days in the cellar, and the cellar for storing things is deeply about 9m.Press juice to handle wherein tomato, calabash radish, apple, pears after the taking-up, with 140 purpose sieve filter 23s.The fruit juice that extrudes poured in the container mix with mature vinegar.Water was carried out under 80-90 ℃ of temperature sterilization treatment 3-5 minute.White sugar, honey, salt and water are mixed in another porcelain container of packing into, and sealing is placed on deposits 72 hours in the cellar, and the degree of depth at cellar for storing things is about 6m.Two containers are taken out mixing, stir, and filter with 140 mesh sieves, the sterilization back seals, and is positioned over and deposits 12-14 hour in the cellar, and the cellar for storing things is deeply about 6m.Take out the back can and make product.

Claims

1, a kind of preparation method of alcohol-decomposing beverage, it is characterized in that: by (every 1000kg product) mature vinegar 50-55g, white sugar 100-110g, honey 150-160g, tomato 50-55g, calabash radish 30-35g, apple 10-12g, pears 6-8g, the ratio of the water of salt 0.24-0.25g and surplus is got raw material ready, with the tomato that cleans up, the calabash radish, apple, pears are placed in the porcelain container, add mature vinegar, sealing, put into and deposit 7 days in the cellar, to tomato wherein after the taking-up, the calabash radish, apple, pears press juice to handle, the fruit juice that extrudes poured in the container mix with mature vinegar, water was carried out under 80-90 ℃ of temperature sterilization treatment 3-5 minute, with white sugar, honey, salt and water mix in another porcelain container of packing into, sealing is placed on deposits 72 hours in the cellar, two containers are taken out mixing, stir, the sealing of sterilization back is positioned over and deposits 12-14 hour in the cellar, takes out the back can and makes product.