作　　者： ; ; ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《酿酒科技》 2013年第5期4-7,共4页

摘　　要： 经筛选试验,以杨梅汁、葛根、葛花、甘草和菊花为原料,通过原料配比试验,研制出一种醒酒饮料。并通过乙醇消耗试验、动物试验和人体试验,研究了此饮料对白鼠和人体的防醉或醒酒效果。结果表明,该饮料风味口感较佳,对白鼠和人体均能起到一定的防醉或醒酒效果,并且酒前饮用比酒后饮用效果更好。 A solid sobering beverage product has been developed with red bayberry juice, puerarin, pueraria flower, licorice and chrysanthemum used as raw materials. Through ethanol consumption test, animal test and human body test, it was revealed that such beverage except for its enjoyable taste had sobering effects and drunk-preventing effects for rats and people. Besides, using the beverage before wine drinking is preferred to using it after wine drinking.

关 键 词： 醒酒饮料 醒酒效果 防醉酒效果

领　　域： [轻工技术与工程] [轻工技术与工程]