CN103725574A - 一种金樱杞子酒的制备方法及其保健功能和用途 - Google Patents
一种金樱杞子酒的制备方法及其保健功能和用途 Download PDFInfo
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Abstract
本发明涉及一种金樱杞子酒的制备方法及其保健功能。其制备方法是以金樱子、枸杞子、红枣、黑枣、党参、糯米、白酒为原料，经发酵、浸泡、过滤、消毒灭菌而成。制得的金樱杞子酒色泽金黄透亮，口感纯正，绵柔香甜，无强烈的中药味和刺激的白酒味。该金樱杞子酒可制成具有抗疲劳、辅助降血脂、增强免疫力、改善睡眠和改善营养性贫血功能的保健酒，也可经减压回收乙醇后，以浓缩液或干膏粉为主要成分或复方成分之一，用于制备具有抗疲劳、降血脂、增强免疫力、镇静睡眠和抗缺铁性贫血作用的药物制剂。
Description
技术领域
本发明属于食品、保健食品和药物领域，具体涉及一种金樱杞子酒的制备方法及其抗疲劳、辅助降血脂、增强免疫力、改善睡眠和改善营养性贫血的保健功能和在药物领域的应用。
背景技术
金樱子又称刺榆子、刺梨子、金罂子和山石榴，为蔷薇科蔷薇属植物金樱子(Rosa laevigataMichx.)的成熟果实。金樱子果营养丰富，含20余种氨基酸，18种矿物元素以及果糖、柠檬酸、苹果酸、维生素、皂甙等成份。其维生素C含量高达1000mg/100g鲜果。此外还含有丰富的锌和硒等矿质元素。药书记载，金樱子具有固精缩尿，敛肺涩肠，固崩止带的功效。现代药理学研究表明，其具有降血脂、降血糖、止咳平喘和抗菌消炎的作用。
枸杞子是茄科枸杞属植物枸杞(Lycium chinenseMiller)的果实。其味甘、性平，具有补肝益肾之功效，主要用于虚劳精亏，腰膝酸痛，眩晕耳鸣，内热消渴，血虚萎黄，目昏不明。枸杞子含多种氨基酸、维生素B、C和枸杞多糖等化学成分。现代药理学研究证实，枸杞子具有提高机体免疫功能、抗疲劳、抗脂肪肝、降血脂、降血糖和延缓衰老美容肌肤等作用。
红枣又名大枣，为鼠李科植物枣(Zizyphus jujuba mill)的成熟果实。枣含糖量高达65％，维生素C含量达300～600mg/100g鲜枣。此外，还含有丰富的蛋白质、氨基酸和维生素A、B1等多种维生素以及钙、铁、钾、钠、镁等矿质元素。《本草纲目》记载，枣能补中益气、养血生津，用于治疗脾胃虚弱、气虚不足、贫血萎黄、失眠、倦怠乏力、高血压等疾病。现代药理学研究表明，红枣具有免疫抑制、保肝、镇静催眠、降血压、抗疲劳等作用。
黑枣又名软枣、丁香枣、牛奶柿、野柿子，为柿树科君迁子(Diospyros Iotus Linn)的果实。黑枣具有丰富的营养价值，含有丰富的蛋白质、氨基酸和维生素A、B、C以及钙、铁、镁等矿质元素。具有补血益气，安神除烦，养阴补虚的功效。研究表明，黑枣具有极强的增强免疫力的功能。
党参，又名防风党参、黄参、防党参、上党参，为桔梗科植物党参(Codonopsis pilosula(Franch.)Nannf.)的根茎。党参含多种必需氨基酸和多糖类、酚类、甾醇、挥发油、维生素B1、B2等化学成分。药书记载，党参具有补中益气，健脾益肺的功效。用于脾肺虚弱，气短心悸，食少便溏，虚喘咳嗽，内热消渴等。现代药理学研究表明，党参具有增强机体免疫力、增强造血功能、镇静催眠、抗心肌缺血和降血压等作用。
本发明专利以上述天然中药材为主要配方原料，辅以糯米这种具补中益气功效的食材，利用白酒对药材化学成分的浸提作用，将配方中药材的有效成分浸提，从而使金樱杞子酒具备上述药材的保健功能和药理作用。本发明专利的配方和制备工艺是经过10多年研究探索而获得，其配方与已公开的专利不同，制备方法也突破了传统的酿制或单纯浸泡的工艺。本发明专利的金樱杞子酒，采用糯米发酵并与配方药材共同浸泡的特殊工艺技术，经过滤并消毒灭菌后，色泽金黄透亮，口感纯正，绵柔香甜，无强烈的中药味和刺激的白酒味，克服了目前市面上金樱酒存在的药味浓、酒烈、口感涩、苦等缺点。本发明专利的金樱杞子酒适合作为中老年人和体质虚弱、面纱萎黄的妇女的滋补保健食品，也可作为具有抗疲劳、降血脂、增强免疫力、镇静睡眠和抗缺铁性贫血作用的药物制剂加以开发利用。
发明内容
本发明专利的目的在于克服现有金樱酒酿制技术的不足，丰富金樱酒酿制工艺，提供一种金樱杞子酒的制备方法及其在抗疲劳、辅助降血脂、增强免疫力、改善睡眠和改善营养性贫血等方面的用途，为人们提供一种新的功能保健酒，丰富保健品市场，为相关药物制剂的开发提供基础。
本发明采用以下技术方案完成：
所采用的原料配方为：金樱子50～5000克，枸杞子10～5000克，红枣10～5000克，黑枣10～5000克，党参5～5000克，糯米0.1～50千克，白酒1～500千克，酵母或酒曲或甜酒粉1～1000克。
所述白酒酒精度为10～60度。
制备方法包括以下步骤：
(1)取糯米0.1～50千克，加入其重量2～10倍的水，浸泡5～24小时，用筛网滤除水分，将糯米置于蒸笼或蒸柜中，用蒸汽蒸熟；
(2)将蒸熟的糯米取出，摊开在干净的平面上，自然冷却，加入1～1000克酵母或酒曲或甜酒粉，混合均匀，于5～50℃温度发酵3～30天，得发酵醪；
(3)把发酵醪装入布袋或纱布袋，包好，得到发酵醪包，放入容器中；
(4)按1所述的配方取金樱子、枸杞子、红枣、黑枣和党参，用布袋或纱布包好，得到药材包，放入步骤(3)所述的容器中；
(5)在装有发酵醪包和药材包的容器中加入酒精度为10～60度的白酒1～500千克，于5～50℃温度，密封浸泡10天以上，将酒取出，用板框压滤机或滤膜过滤，采用紫外线进行消毒灭菌，即得色泽金黄透亮，口感纯正，绵柔香甜，无强烈的中药味和刺激的白酒味的金樱杞子酒。
本发明可用于制备具有抗疲劳、辅助降血脂、增强免疫力、改善睡眠和改善营养性贫血功能的保健酒。
还可将金樱杞子酒在60～80℃减压回收乙醇，浓缩成固形物含量为20～90％的浓缩液或制成干膏粉，以该浓缩液或干膏粉为主要成分或复方成分之一，添加药用辅料如淀粉或糊精，制备成具有抗疲劳、降血脂、增强免疫力、镇静睡眠和抗缺铁性贫血作用的药物颗粒剂或口服液或片剂或胶囊剂。
本发明的优点在于，采用纯天然中药为原料，不含任何化学添加剂，配方简单，所用的枸杞子、红枣、黑枣均属于卫生部公布的《关于进一步规范保健食品原料管理的通知》中药食同源物品；金樱子和党参属于可用于保健食品的物品名单范围。产品安全无毒，食品卫生检验结果符合GB/T4789.25-2003《食品卫生微生物学检验酒类检验》标准。本发明采用突破性的糯米发酵结合浸泡工艺，不需蒸馏，能源消耗低，方法简单易行，制备过程条件温和，对药材中的营养保健成分无破坏，制得的产品色泽金黄透亮，口感纯正，绵柔香甜淳厚，无强烈的中药味和刺激的白酒味，是理想的酒类食品和保健品。
实际应用观察
本发明于2003年初次酿制成功，经过反复探索优化配方和制备工艺，于2008年确定配方和工艺。2008年试制300公斤金樱杞子酒，其中100公斤用于婚宴，参加婚宴人员平均年龄45岁，男性280人，女性120人，其中98％的男性和60％的女性试用了本发明专利的金樱杞子酒。结果，所有试用的人员均一致认为该产品口感纯正，绵柔香甜淳厚，无刺激的白酒味和中药味。剩余的200公斤在市场上销售，主要购买客户为年龄35～60岁的男性或女性。据男性客户反映，长期饮用后，工作不易疲劳，腿脚有力；女性客户反映，长期饮用后，脸色红润，睡前少量饮用容易入睡，睡眠质量好。
2009年继续试制100公斤在市场上销售，饮用后的男性均认为该金樱杞子酒口感好，不上头，醉酒后无头痛现象。由于产品质量好，价格适中，试用过的客户均纷纷订购。
具体实施方式
下表中的实施例以不同比例的原料配方对本发明作进一步说明，但本发明的内容不仅仅局限于所列举的实例。
制备方法如下：
(1)取糯米，加入其重量2倍的水，浸泡5小时，用筛网滤除水分，将糯米置于蒸笼或蒸柜中，用蒸汽蒸熟；
(2)将蒸熟的糯米取出，摊开在干净的平面上，自然冷却，加入1克酵母或酒曲，混合均匀，于5℃温度发酵3天，得发酵醪；
(3)把发酵醪装入布袋或纱布袋，包好，得到发酵醪包，放入容器中；
(4)按配方取金樱子、枸杞子、红枣、黑枣和党参，用布袋或纱布包好，得到药材包，放入步骤(3)所述的容器中；
(5)在装有发酵醪包和药材包的容器中加入酒精度为10度的白酒，于5℃温度，密封浸泡10天，将酒取出，用板框压滤机或滤膜过滤，采用紫外线进行消毒灭菌，即得色泽金黄透亮，口感纯正，绵柔香甜，无强烈的中药味和刺激的白酒味的金樱杞子酒。
实施例6
(1)按实施例1～5所述配方之一，取糯米，加入其重量10倍的水，浸泡24小时，用筛网滤除水分，将糯米置于蒸笼或蒸柜中，用蒸汽蒸熟；
(2)将蒸熟的糯米取出，摊开在干净的平面上，自然冷却，加入1000克甜酒粉，混合均匀，于50℃温度发酵30天，得发酵醪；
(3)把发酵醪装入布袋或纱布袋，包好，得到发酵醪包，放入容器中；
(4)按相应配方取金樱子、枸杞子、红枣、黑枣和党参，用布袋或纱布包好，得到药材包，放入步骤(3)所述的容器中；
(5)在装有发酵醪包和药材包的容器中加入酒精度为60度的白酒，于50℃温度，密封浸泡20天，将酒取出，用板框压滤机或滤膜过滤，采用紫外线进行消毒灭菌，即得色泽金黄透亮，口感纯正，绵柔香甜，无强烈的中药味和刺激的白酒味的金樱杞子酒。
实施例7
金樱杞子酒浓缩液制备胶囊剂
取依照实施例1～6任一方法制备所得的金樱杞子酒，于60℃减压回收乙醇，制成固形物含量为80％的稠膏，加入药用辅料淀粉和糊精适量，混匀，加70％乙醇做润湿剂，制粒，烘干，整粒，加入硬脂酸镁或滑石粉作润滑剂，混匀，装入硬胶囊，即得。
Claims (6)
1.一种金樱杞子酒，其特征在于以金樱子50～5000克，枸杞子10～5000克，红枣10～5000克，黑枣10～5000克，党参5～5000克，糯米0.1～50千克，白酒1～500千克，酵母或酒曲或甜酒粉1～1000克为配方原料，经发酵、浸泡、过滤和消毒灭菌工艺制得。
2.如权利要求1所述的白酒，其特征在于，所述白酒的酒精度在10～60度。
3.如权利要求1所述的一种金樱杞子酒，其特征在于通过如下方法制得：
(1)取糯米，用水浸泡5～24小时，过滤，除去水分，蒸熟；
(2)将蒸熟的糯米取出，摊开，自然冷却，加入酵母或酒曲或甜酒粉，混合均匀，于5～50℃温度发酵3～30天，得发酵醪；
(3)将发酵醪用布袋包好，放入容器中；
(4)再将金樱子、枸杞子、红枣、黑枣和党参用布袋包好，放入步骤(3)所述的容器中；
(5)在步骤(3)所述的容器中加入酒精度为10～60度的白酒，于5～50℃温度，密封浸泡10～20天，取酒，滤膜过滤，消毒灭菌，即得色泽金黄的金樱杞子酒。
4.如权利要求1所述的金樱杞子酒在制备具有抗疲劳、辅助降血脂、增强免疫力、改善睡眠和改善营养性贫血功能保健酒中的应用。
5.根据权利要求1所述的金樱杞子酒，减压回收乙醇后，以固形物含量为20～90％的浓缩液或制成的干膏粉为主要成分或复方成分之一在制备具有抗疲劳、降血脂、增强免疫力、镇静睡眠和抗缺铁性贫血作用的药物制剂中的应用。
6.如权利要求5所述的药物制剂包括颗粒剂、口服液、片剂和胶囊剂。
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