Functional beverage

A functional and beverage technology, applied in the field of beverages, can solve the problems of bad taste, single variety, incomplete nutritional components, etc., and achieve the effect of preventing and treating cardiovascular and cerebrovascular diseases.

Inactive Publication Date: 2016-04-13
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect of this invention relates to its use for treating various types of vascular or brain disorders caused by oxidative damage due to excessive reactive oxygen species (ROS).

Problems solved by technology

The technical problem addressed in this patented technology is how to create an effective way to make good quality alcohol without having any unwanted or harmful ingredients added during processing while also being able to provide antioxidant benefits on mind and reduce inflammations caused by high levels of sugars found inside them due to their sweetness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A functional beverage, the weight ratio of raw materials is as follows: 30-40 parts of glutinous rice, 2-4 parts of rice wine, 40-50 parts of cassia seeds, 30-50 parts of white sugar, 5-7 parts of apple cider vinegar, 40-40 parts of citric acid 60 parts, mint 10-12 parts, purified water 1000-1200 parts.

Embodiment 2

[0017] A functional drink comprising the following ingredients in parts by mass:

[0018] 30 parts of glutinous rice, 2 parts of rice wine, 40 parts of cassia seeds, 30 parts of white sugar, 5 parts of apple cider vinegar, 40 parts of citric acid, 10 parts of mint, 1000 parts of purified water.

Embodiment 3

[0020] A functional beverage, the weight ratio of raw materials is as follows: 35 parts of glutinous rice, 3 parts of rice wine, 45 parts of cassia seeds, 40 parts of white sugar, 6 parts of apple cider vinegar, 50 parts of citric acid, 11 parts of mint, and 1100 parts of purified water.

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PUM

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Abstract

The invention discloses a functional beverage. The functional beverage is composed of, by weight, 30-40 parts of sticky rice, 2-4 parts of rice wine, 40-50 parts of Semen cassiae, 30-50 parts of white granulated sugar, 5-7 parts of apple vinegar, 40-60 parts of citric acid, 10-12 parts of mint and 1000-1200 parts of pure water. The functional beverage is produced through mixing, stirring, impurity removing, ultraviolet sterilizing, sterile filling and sealing. The functional beverage is unique in flavor and has the effects of resisting oxidation and preventing and treating cardiovascular diseases.

Description

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Claims

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Application Information

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Owner 刘韶娜
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