Anti-alcohol purple potato healthcare beverage

• Main Authors: GUO RENHONG, LIU XIAOBO, LI JINCHAO, ZHAN KANGHUA
• Format: Patent
• Language: English
• Published: 17.06.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to an anti-alcohol purple potato healthcare beverage, which is characterized by comprising the following raw materials in percentage by weight: 1 to 5% of kudzu flower, 2 to 6% of hovenia acerba, 5 to 6% of dry ginger, 65 to 70% of purple potato, 6 to 8% of walnut, 16 to 18% of honey, and 20 to 22% of oatmeal. The manufacturing method comprises the following steps: (1) putting kudzu flower, hovenia acerba, and dry ginger into a container, adding water into the container, decocting for two times, removing the dregs, merging the filtrates, cooling in the air, and saving for later use; (2) washing purple potatoes, peeling, and cutting; (3) peeling walnuts, grinding walnut kernels, and washing the oatmeal; (4) adding the raw materials into water, heating to boil by strong fire, and then stewing by slow fire for 30 to 40 minutes; (5) adding filtrate prepared in the step (1) and sweet sugar, carrying out high temperature sterilization at a temperature of 100 to 140 DEG C, and finally filling the beverage into bottles. The beverage has a quick and prominent effect on relieving alcoholism, and moreover has the advantages of rich nutrients and smooth taste.