CN101085963A - 薏苡仁酒 - Google Patents
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Abstract
本发明涉及一种利水渗湿、除痹、清热排脓、健脾止泻的药酒及其制备方法,主要由薏苡仁配方配比,有良好的药理作用,尤其是对治疗心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等症状效果显著,除此之外,本发明还可以作为保健的常用饮品,无副作用,饮用方便,有较好的经济和社会效益。
Description
技术领域
本发明涉及一种治疗心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等症状的药物组合及制备方法,尤其是利水渗湿、除痹、清热排脓、健脾止泻的保健药酒。
背景技术
酒的重要成分是醇,醇分乙醇和甲醇。甲醇有毒性,人喝后会中毒而死,乙醇无毒性,但能刺激人的神经和血液循环,血液中乙醇含量超出一定比例时,也会引起中毒,乙醇的重要物理特征是:在常温下呈液态,无色透明,易燃,易挥发,沸点与汽化点是78.3℃,冰点为-114℃,溶于水,细菌在乙醇内不易繁殖。
酒精中毒俗称醉酒,酒精(乙醇)一次饮用大量的酒类饮料会对中枢神经系统产生先兴奋后抑制作用,重度中毒可使呼吸、心跳抑制而死亡;也有的酒水乙醇含量超标,导致死亡。
目前市场所售的药酒,大多口感较差,治疗效果不明显,药效吸收差,达不到有效治疗的目的。
发明内容
本发明的目的是提供一种制作简单、饮用方便、治疗效果明显且对人体无副作用的多功能药酒。
一种用于治疗心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等症状及预防其相关并发症的药膳,所提供的技术方案是:取薏苡仁500-550克,用水洗净,压破裂成数瓣,用水把糖化成15~18%的糖水,再按果与糖1∶3左右的比例,加热,浸泡,加入果胶酶,使果胶分解,果汁粘度下降,再加入耐酸葡萄酒酵母,发酵温度控制在25℃~28℃,发酵时间约1周,将浆作压榨处理,使发酵果汁与果渣分离,在压榨后,发酵果汁尚有少量糖分,且与果渣分离操作时带入氧,使酵母恢复活力,可把残糖继续发酵,糖浓度降到2克/升以下时,后发酵即结束,后发酵结束后进行第一次换桶,进入陈酿期,必须随时使贮酒桶中的酒装满,不让酒液表面与空气接触,澄清后所得的薏苡仁酒。
为实现本发明所提供的制备方法包括以下步骤:
a、原料:要求配方药材熟度好、新鲜、无病害;
b、清洗:把药材洗净;
c、破碎:一般压破裂成数瓣即可;
d、成分调整:用水把糖化成15~18%的糖水,再按果与糖1∶3左右的比例,加热,浸泡;
e、主发酵:加入果胶酶处理,使果胶分解,果汁粘度下降,加入耐酸葡萄酒酵母,发酵温度控制在25℃~28℃,发酵时间约1周,残糖降到5克/升以下,发酵液中无气泡产生时,发酵结束;
f、压榨:发酵结束后,将浆作压榨处理,使发酵药汁与药渣分离;
g、后发酵:压榨后,发酵中尚有少量糖分,且与药渣分离操作时带入氧,使酵母恢复活力,可把残糖继续发酵,后发酵过程中,发生缓慢的氧化还原作用,并促使醇酸酯化,这对改善酒的口味有很大作用,后发酵主要是定期测定糖度、酒精度及温度(正常后发酵,糖浓度是不断下降的);
h、陈酿:糖浓度降到2克/升以下时,后发酵即结束,后发酵结束后进行第一次换桶,后进入陈酿期,添桶与换桶都是陈酿过程中的必要操作过程,添桶是为了避免菌膜及醋酸菌生长,必须随时使贮酒桶中的酒装满,不让酒液表面与空气接触,换桶即从一个容器换入另一容器,换桶是为了分离酒脚,使澄清的酒和沉淀物分离,酒在贮存过程中发生一系列的变化,可以保持酒体醇厚;
i、澄清:过滤、澄清,保持酒的澄清透明;
薏苡仁又称苡米,为禾本科多年生草本植物的成熟种仁,既是中药学中利水渗湿的常用中药,又是人们生活中常食的粮食之一,其味甘、淡,性微寒,具有利水渗湿、除痹、清热排脓、健脾止泻的功能,临床常用于心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等,主要有效成分:含薏苡仁酯、薏苡内酯、甾醇、氨基酸、糖类、脂肪酸、维生B1、B2等,药理研究证明薏苡仁有抗肿瘤和增强免疫功能的双重作用:
(1)对癌细胞有阻止生长作用:对各种肿瘤均可辨证应用,尤以脾虚湿盛的消化道肿瘤及痰热挟湿的肺癌更为适宜,当癌症患者在放疗、化疗时出现白细胞下降、食欲不振、腹水、浮肿时,即可使用。
(2)对细胞免疫、体液免疫有促进作用:薏苡仁比大米、小麦热量高,且富含脂肪、多种氨基酸、大量的维生素B1、维生素B2以及钙、磷、镁、钾等,对于久病体虚及病后恢复期的患者来说,是一味价廉物美的营养品。
(3)可抑制骨骼肌收缩:能减少肌肉之挛缩,缩短其疲劳曲线,抑制横纹肌之收缩,具有镇静、镇痛及解热作用,对风湿痹痛患者有良效。
(4)有扩张血管和降低血糖的作用:高血压、高血糖的人可以常用。
(5)是一味美容价值较高的药用食品,对治疗扁平疣也有奇效,长期服用,可以使皮肤光滑细腻、白净有光泽。
本发明与现有技术相比,它不用吃药、打针、打点滴等,也不用住院治疗,制作简单,且成本低廉,比西医常用的药物疗法使患者满意率提高了30%,治愈率达到20%,有效率在90%以上,未发现有任何毒副作用,尤其是对治疗心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等症状效果显著;除此之外,本发明还可作为保健的常用饮品,具有利水渗湿、除痹、清热排脓、健脾止泻的功效,适合四季饮用,无副作用,饮用方便,有较好的经济和社会效益。
具体实施方案
实际制作中,可将薏苡仁500-550克,用水洗净,压破裂成数瓣,用水把糖化成15~18%的糖水,再按果与糖1∶3左右的比例,加热,浸泡,加入果胶酶,使果胶分解,果汁粘度下降,再加入耐酸葡萄酒酵母,发酵温度控制在25℃~28℃,发酵时间约1周,将浆作压榨处理,使发酵果汁与果渣分离,在压榨后,发酵果汁尚有少量糖分,且与果渣分离操作时带入氧,使酵母恢复活力,可把残糖继续发酵,糖浓度降到2克/升以下时,后发酵即结束,后发酵结束后进行第一次换桶,进入陈酿期,必须随时使贮酒桶中的酒装满,不让酒液表面与空气接触,澄清后所得的薏苡仁酒。
下面结合实施例对本发明的内容作进一步说明:
实施例一
配伍为:薏苡仁500-550克,果胶酶、耐酸葡萄酒酵母若干。
制备方法:
a、原料:要求配方药材熟度好、新鲜、无病害;
b、清洗:把药材洗净;
c、破碎:一般压破裂成数瓣即可;
d、成分调整:用水把糖化成15~18%的糖水,再按果与糖1∶3左右的比例,加热,浸泡;
e、主发酵:加入果胶酶处理,使果胶分解,果汁粘度下降,加入耐酸葡萄酒酵母,发酵温度控制在25℃~28℃,发酵时间约1周,残糖降到5克/升以下,发酵液中无气泡产生时,发酵结束;
f、压榨:发酵结束后,将浆作压榨处理,使发酵药汁与药渣分离;
g、后发酵:压榨后,发酵中尚有少量糖分,且与药渣分离操作时带入氧,使酵母恢复活力,可把残糖继续发酵,后发酵过程中,发生缓慢的氧化还原作用,并促使醇酸酯化,这对改善酒的口味有很大作用,后发酵主要是定期测定糖度、酒精度及温度(正常后发酵,糖浓度是不断下降的);
h、陈酿:糖浓度降到2克/升以下时,后发酵即结束,后发酵结束后进行第一次换桶,后进入陈酿期,添桶与换桶都是陈酿过程中的必要操作过程,添桶是为了避免菌膜及醋酸菌生长,必须随时使贮酒桶中的酒装满,不让酒液表面与空气接触,换桶即从一个容器换入另一容器,换桶是为了分离酒脚,使澄清的酒和沉淀物分离,酒在贮存过程中发生一系列的变化,可以保持酒体醇厚;
i、澄清:过滤、澄清,保持酒的澄清透明;
实施例二
配伍为:薏苡仁500克,果胶酶、耐酸葡萄酒酵母若干,制备方法同实施例一。
综上所述,本发明的服用量可分为治疗和保健两种,对于患者来说可每日分3次饮用,每次用量根据个人情况而定,作为常人保健饮品服用时间不限,本发明无任何副作用,用药安全性能高,可每日1次饮用,产品呈半透明状态,无沉淀物,药物有效期为2-3年,配伍中的各药物及其制备方法是根据“中华人民共和国药典”选用。
本发明治疗的理论根据是以利水渗湿、除痹、清热排脓、健脾止泻的薏苡仁作为原料,通过易吸收的酒剂方式给药,经临床试验表明,本发明的药酒有良好的药理作用,有效率在90%以上,为临床治疗心源性水肿、气喘、肺脓肿、肾炎、肾盂肾炎、脚气、小便不利、湿痹拘挛、脾虚泄泻、急性咽喉炎、扁平疣等症状提供了有力的依据。
Claims (2)
1、一种薏苡仁酒,其特征在于由以下配方配比组成:取薏苡仁500-550克,用水洗净,压破裂成数瓣,用水把糖化成15~18%的糖水,再按果与糖1∶3左右的比例,加热,浸泡,加入果胶酶,使果胶分解,果汁粘度下降,再加入耐酸葡萄酒酵母,发酵温度控制在25℃~28℃,发酵时间约1周,将浆作压榨处理,使发酵果汁与果渣分离,在压榨后,发酵果汁尚有少量糖分,且与果渣分离操作时带入氧,使酵母恢复活力,可把残糖继续发酵,糖浓度降到2克/升以下时,后发酵即结束,后发酵结束后进行第一次换桶,进入陈酿期,必须随时使贮酒桶中的酒装满,不让酒液表面与空气接触,澄清后所得的薏苡仁酒。
2、根据权利要求1所述,其特征在于配方配比为薏苡仁500克,果胶酶、耐酸葡萄酒酵母若干。
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CN101851575A (zh) * | 2010-05-26 | 2010-10-06 | 王彦龙 | 一种美容醋及其酿制工艺 |
CN103602556A (zh) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | 一种复合发酵型薏苡仁保健酒及其生产工艺 |
CN103695247A (zh) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | 一种黄酒的制备方法 |
CN104312849A (zh) * | 2014-11-20 | 2015-01-28 | 罗春霞 | 桂花酒及其制备方法 |
CN104804926A (zh) * | 2014-01-26 | 2015-07-29 | 山东即墨妙府老酒有限公司 | 一种薏米干型老酒的生产方法 |
CN109468198A (zh) * | 2018-12-24 | 2019-03-15 | 福建省农业科学院农业生态研究所 | 一种富含薏苡素的薏苡酒的制备方法 |
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Cited By (6)
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CN101851575A (zh) * | 2010-05-26 | 2010-10-06 | 王彦龙 | 一种美容醋及其酿制工艺 |
CN103602556A (zh) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | 一种复合发酵型薏苡仁保健酒及其生产工艺 |
CN103695247A (zh) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | 一种黄酒的制备方法 |
CN104804926A (zh) * | 2014-01-26 | 2015-07-29 | 山东即墨妙府老酒有限公司 | 一种薏米干型老酒的生产方法 |
CN104312849A (zh) * | 2014-11-20 | 2015-01-28 | 罗春霞 | 桂花酒及其制备方法 |
CN109468198A (zh) * | 2018-12-24 | 2019-03-15 | 福建省农业科学院农业生态研究所 | 一种富含薏苡素的薏苡酒的制备方法 |
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