CN104388269B - 一种鳄鱼鞭酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种鳄鱼鞭酒及其制备方法，由高粱酒、鳄鱼鞭、香茅、罗汉果、枸杞、大枣、天麻、沉香叶组成。本发明提供一种鳄鱼鞭酒，具有补虚损、益精血、强筋骨、久服益寿的功效，可改善面色苍老、阴虚、阳痿、宫冷精寒、腰膝无力、筋骨酸痛等症状，使食材和药材的药用性能完美发挥同时，且去除了腥味，带来良好的口感。
Description
【技术领域】
本发明涉及一种保健酒，具体的说是一种鳄鱼鞭酒。
【背景技术】
历史记载，我国最早在4000多年前的夏朝就开始利用鳄鱼各种特效功能，到了商朝鳄鱼肉即成为桌上珍品，明朝李时珍在著作《本草纲目》论述鳄鱼为补中益气之食品，南方人把它作为婚嫁宴客的上品，但鳄鱼作为食材的功用还有待进一步发掘。而保健酒作为养生常用品，备受大家青睐，而其中以动物鞭等脏器泡制保健酒的做法，已被人们认可，但单纯的以动物鞭等脏器泡酒，或者加入些其他食材药材的做法，本身并不能很好的发挥食材和药材的药用保健特性，还会因为动物脏器的腥味，使得口感变差，人们难以下咽，影响观感。
【发明内容】
本发明目的是克服现有技术中的不足，提供一种鳄鱼鞭酒，具有补虚损、益精血、强筋骨、久服益寿的功效，可改善面色苍老、阴虚、阳痿、宫冷精寒、腰膝无力、筋骨酸痛等症状，使食材和药材的药用性能完美发挥同时，且去除了腥味，带来良好的口感。
本发明是通过以下技术方案实现的：
一种鳄鱼鞭酒，由高粱酒、鳄鱼鞭、香茅、罗汉果、枸杞、大枣、天麻、沉香叶组成。
如上所述的一种鳄鱼鞭酒，其特征在于所述鳄鱼鞭酒的组成为鳄鱼鞭150～300克、香茅100～200克、罗汉果2～5克、枸杞80～120克、大枣100～180克、天麻12～18克、沉香叶100～180克，余量为高粱酒混合而成，其总重量为50千克。
所述食材和药材的主要功效：
鳄鱼鞭：主要成分有氨基酸、多糖、雌二醇、雌酮、卵磷脂、糖脂、神经磷脂、维生素A、核糖核酸、去氧核糖核酸及大量锌等，可通血脉、温肠胃、益气活血、滋阴补阳；
香茅：含有柠檬醛，有消毒、杀菌与治疗神经痛、肌肉痛的效果。
罗汉果的功效：罗汉果味甘性凉，归肺、大肠经，克润肺止咳，生津止渴，适用于肺热或肺燥咳嗽，还有润肠通便的功效；
枸杞子：富含的枸杞多糖、脂肪、蛋白质、游离氨基酸、牛磺酸、甜菜碱、维生素B1、B2、E、C，特别是类胡萝卜素含量很高，对肝肾阴亏、血虚萎黄、、虚痨精亏、腰膝酸软、头晕目眩等症有显著效果；
红枣：也称为大枣、枣子等，富含的蛋白质、脂肪、糖份、胡萝卜素、维生素B、C、P及磷、钙、铁等，红枣内还含有环磷酸腺苷，能增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养，还能补虚益气、养血安神、健脾和胃等，对急慢性肝炎、肝硬化、贫血等症有良好疗效；
天麻：主要成分为天麻素、香草醛、香草醇、葡萄吡喃糖苷、对羟基苯甲醛、对羟基苯甲醛琥珀酸、柠檬酸及其单甲酯、棕榈酸和蔗糖等，其功效为久服益气力，张阴，肥健，增年，消臃肿、下肿满，寒疝下血，主治风湿，四肢拘挛，瘫痪不遂，小儿风痫，惊气，助阳气，补五痨七伤，风虚眩晕头痛，通血脉；
沉香叶：含有钙、锌、铁、锰等和维生素，主要功效为行气止痛，温中止呕，纳气平喘。
本发明提出一种制备鳄鱼鞭酒的方法，技术方案流程如下：
1)用高粱酒分别清洗香茅、罗汉果、枸杞、大枣、天麻、沉香叶，以及盛放所述食材和药材的棉布袋；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭一同放入装有高粱酒的酒坛中浸泡密封；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
由于采用上述方法，包括鳄鱼鞭及香茅、罗汉果、枸杞、大枣、天麻、沉香叶等食材和药材，其药用成份溶于酒中，更易被人体吸收，且去除鳄鱼鞭的腥味，使得人们饮用时口感和观感极大改善。
坚持连续饮用30天，每天饮用30～50克，可有明显保健效果。
【具体实施方式】
本发明按照以下方法步骤
1)将鳄鱼鞭150～300克、香茅100～200克、罗汉果2～5克、枸杞80～120克、大枣100～180克、天麻12～18克、沉香叶100～180克，分别用高粱酒清洗，并清洗即将盛放所述食材和药材的棉布袋；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭一同放入装有高粱酒的酒坛中浸泡密封；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
下面提供三个实施例具体说明本发明鳄鱼鞭酒的生产方法：
实施例1：(制备50千克鳄鱼鞭酒)
1)将香茅100克、罗汉果2克、枸杞80克、大枣100克、天麻12克、沉香叶100克，及用于盛放所述食材和药材的棉布袋，分别用高粱酒清洗；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭150克一同放入装有余量高粱酒的酒坛中浸泡密封，该高粱酒为10度；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
实施例2：(制备50千克鳄鱼鞭酒)
1)将香茅180克、罗汉果4克、枸杞100克、大枣150克、天麻15克、沉香叶160克，及用于盛放所述食材和药材的棉布袋，分别用高粱酒清洗；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭150克一同放入装有余量高粱酒的酒坛中浸泡密封，该高粱酒为30度；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
实施例3：(制备50千克鳄鱼鞭酒)
1)将香茅200克、罗汉果4g、枸杞120克、大枣160克、天麻16克、沉香叶150克，及用于盛放所述食材和药材的棉布袋，分别用高粱酒清洗；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭250克一同放入装有余量高粱酒的酒坛中浸泡密封，该高粱酒为52度；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
实施例4：
1)将香茅200克、罗汉果5g、枸杞120克、大枣180克、天麻18克、沉香叶180克，及用于盛放所述食材和药材的棉布袋，分别用高粱酒清洗；
2)将装入步骤1所述药材的棉布袋扎紧袋口，与鳄鱼鞭300克一同放入装有余量高粱酒的酒坛中浸泡密封，该高粱酒为65度；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
Claims (1)
1.一种制备鳄鱼鞭酒的方法，其特征在于：所述鳄鱼鞭酒由高粱酒、鳄鱼鞭、香茅、罗汉果、枸杞、大枣、天麻、沉香叶制成；
鳄鱼鞭酒的制备方法，包括以下步骤：
1)用高粱酒分别清洗香茅100～200克、罗汉果2～5克、枸杞80～120克、大枣100～180克、天麻12～18克、沉香叶100～180克，以及盛放所述食材和药材的棉布袋；
2)将装入步骤1所述食材和药材的棉布袋扎紧袋口，与鳄鱼鞭150～300克一同放入装有高粱酒的酒坛中浸泡密封,所述的高粱酒为10～30度或52～65度；
3)室温下浸泡49天后得所述的鳄鱼鞭酒。
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