Anti-alcohol purple potato healthcare beverage
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...
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Main Authors | , , , |
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Format | Patent |
Language | English |
Published |
17.06.2015
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: CN20131673450 |