CN104450470A - 一种柘果保健酒及其制备方法 - Google Patents
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Abstract
本发明涉及一种保健饮品，尤其涉及一种柘果保健酒及其制备方法，由柘果1500份、桑色素1-5份、当归10-20份、白芷5-20份、大枣10-30份、枸杞10-35份和蜂蜜5-20份组成。本发明组方简单，原料易得，疗效高，无毒副作用，制得的保健酒色泽金黄清亮，酒香浓郁，柘香味纯正突出，是集美味、营养、保健于一体的佳品。合理饮用此酒，有滋补强壮身体的功效，更能够抗癌、治疗糖尿病、抑制肝炎及活血化瘀，并通脉理气明目，还可以作为消化道癌症化疗后辅助治疗的药酒。本发明保健酒的制备方法改变了传统的泡制酒浑浊不清且有沉淀物的弊端，省略了过滤澄清的工艺，节省人力物力，并且充分地最大化地提取配方原料的药物成分。
Description
技术领域
本发明涉及一种保健饮品，尤其涉及一种柘果保健酒及其制备方法。
背景技术
随着生活节奏的加快、工作压力的加重，人们通常无法过多地注重自身的饮食卫生和饮食习惯，从而造成肝炎、糖尿病以及消化系统癌症等成为现今十分常见且高发的几大病症，因此人们对保健食品的依赖也随之增加。
保健食品的原料组成有多种方式，近年来利用植物中的营养成分来提高保健酒的功效成为保健饮品的发展主流。柘果，即柘树果实(《浙江民间常用草药》)，【功能主治】清热凉血，舒筋活络。利用柘果蒸馏酒中富有的植物营养成分，再结合酒的通血脉、御寒气、醒脾温中和行药势的特性，对预防和辅助治疗糖尿病、肝炎及消化系统癌症具有很好的疗效。
因此研制一种以柘果蒸馏酒为基酒的复方保健酒具有十分深远的药用价值。
发明内容
本发明针对上述现有技术存在的不足，提供一种柘果保健酒及其制备方法。
本发明解决上述技术问题的技术方案如下：一种柘果保健酒，由以下重量份的原料制成：柘果1500份、桑色素1-5份、当归10-20份、白芷5-20份、大枣10-30份、枸杞10-35份和蜂蜜5-20份。
本发明原料所涉及的药理如下：
柘果：柘果富含丰富的磷、铁、镁、钙、钾、维生素A、维生素B1等成分，且具有抗氧化的功能。
桑色素：桑色素属黄体酮类化合物，富含总黄酮和总多糖成分，具有抗氧化、抗痛、抗菌、抗炎、抗动脉粥样硬化、降低血糖和抗应激等功效。
当归：当归具有补气血、调经止痛、润肠之功效。
白芷：白芷具有祛风解表、除湿通窍、消肿排脓及美容抗癌的功效。
大枣：大枣味甘性温，脾胃经，有补中益气、养血安神、缓和药性的功能，且具有抗过敏抗癌症的功效。
枸杞：枸杞补肾益精，养肝明目，补血安神生津止渴，润肺止咳。
蜂蜜：蜂蜜味甘，性平，具有滋阴润燥、补虚润肺、解毒、调和诸药的作用，且含丰富的果糖、葡萄糖、酶、蛋白质、维生素及多种矿物质，有抗氧化和增强免疫力的功效。
上述所述柘果保健酒的制备方法，步骤如下：
(1)称取成熟柘果1500份、当归10-20份、白芷5-20份、大枣10-30份和枸杞10-35份，将上述原料混合后，在25-28℃恒温环境下进行酵母菌发酵，发酵获取酒度为7-8°的发酵原酒；
(2)利用二次蒸馏工艺，从步骤(1)获得的发酵原酒中获取50-65°水果蒸馏酒，蒸馏酒温度在20℃条件时加入1-5份桑黄素和5-20份蜂蜜，搅拌均匀后，得柘果保健酒。
下面结合临床实验数据说明本发明的有益效果：
1、一般资料
发明人于2013年1月-2014年6月间共收集30例慢性肝炎患者、30例糖尿病患者、30例消化系统癌症患者和10例失眠疲惫患者，年龄19-80岁，病程0.5-5年。两组平均分配：治疗组50例，空白组50例，其年龄、病情等资料无显著性差异，具有可比性。
2、试验方法
2.1治疗组服用本发明按照具体实施例1制得的保健酒，早晚各一次，每次服用50ml，服用3个月，并配合使用相应病症的医嘱药物。
2.2空白组不服用任何保健品，仅使用相应病症的医嘱药物。
3、疗效标准与治疗结果
3.1疗效标准
好转：临床症状减轻，病情得到控制，经检查，症状显著改善或正常。
无效：临床症状无明显好转或加重。
3.2治疗统计结果见表1。
表1两组疗效比较
4、就诊病历列举(为保护患者隐私，暂以姓氏代表)：
4.1曲某，女，76岁，山东烟台牟平人，2013年2月因慢性乙型肝炎开始服用柘果保健酒，连续服用3个月，并配合服用治疗慢性乙肝的医嘱药物，经检查，乙肝病毒的复制得到抑制。
4.2苏某，男，19岁，山东招远人，2014年1月因多饮多尿多食消瘦症状明显，血糖水平高，连续服用此柘果保健酒3个月，并配合注射胰岛素，经检查，血糖水平基本正常，体质有所改善。
4.3阎某，女，42岁，山东烟台福山人，因长期的失眠疲惫，神志不安，连续服此保健酒3个月，有效缓解了疲劳状态，安神助眠效果明显。
4.4张某，男，56岁，山东烟台海阳人，2013年12月因上腹部疼痛，行胃镜检查确诊为胃癌，连续服此保健酒3个月，并配合服用中药治疗，胃部疼痛频率明显降低，食欲较佳，消化系统功能有所提高。
本发明的有益效果是：
1、本发明组方简单，原料易得，疗效高，无毒副作用，制得的保健酒色泽金黄清亮，酒香浓郁，柘香味纯正突出，是集美味、营养、保健于一体的佳品。合理饮用此酒，有滋补强壮身体的功效，更能够抗癌、治疗糖尿病、抑制肝炎及活血化瘀，并通脉理气明目，还可以作为消化道癌症化疗后辅助治疗的药酒。
2、本发明保健酒的制备方法改变了传统的泡制酒浑浊不清且有沉淀物的弊端，省略了过滤澄清的工艺，节省人力物力，并且充分地最大化地提取配方原料的药物成分。
3、本发明的保健酒制备过程中，桑色素对生物酶具有抑制作用，选择在发酵成酒后加入，使之不影响酿酒酵母的活性发挥。为了避免现有技术中蒸馏过程的高温条件对蜂蜜的活性成分和营养物质的破坏，本发明选择成酒后在低温条件下加入蜂蜜，使得蜂蜜发挥最大的保健功能并起到对酒体调味调色及增稠的作用，替代塑化剂在酒体制备的应用，使酒体浓厚香醇，大大增强口感。
具体实施方式
以下结合实例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
一种柘果保健酒，由以下重量份的原料制成：柘果1500g、桑色素5g、当归20g、白芷10g、大枣30g、枸杞20g和蜂蜜20g。
上述所述柘果保健酒的制备方法，步骤如下：
(1)称取成熟柘果1500g、当归20g、白芷10g、大枣30g和枸杞20g，将上述原料混合后，在25℃恒温环境下进行酵母菌发酵，发酵获取酒度为7-8°的发酵原酒；
(2)利用二次蒸馏工艺，从步骤(1)获得的发酵原酒中获取50-65°水果蒸馏酒，蒸馏酒温度在20℃条件时加入5g桑色素和20g纯正蜂蜜，搅拌均匀后，得柘果保健酒。
实施例2
一种柘果保健酒，由以下重量份的原料制成：柘果1500g、桑色素1g、当归10g、白芷20g、大枣10g、枸杞10g和蜂蜜5g。
上述所述柘果保健酒的制备方法，步骤如下：
(1)称取成熟柘果1500g、当归10g、白芷20g、大枣10g和枸杞10g，将上述原料混合后，在28℃恒温环境下进行酵母菌发酵，发酵获取酒度为7-8°的发酵原酒；
(2)利用二次蒸馏工艺，从步骤(1)获得的发酵原酒中获取50-65°水果蒸馏酒，蒸馏酒温度在20℃条件时加入1g桑色素和5g纯正蜂蜜，搅拌均匀后，得柘果保健酒。
实施例3
一种柘果保健酒，由以下重量份的原料制成：柘果1500g、桑色素4g、当归15g、白芷5g、大枣20g、枸杞35g和蜂蜜10g。
上述所述柘果保健酒的制备方法，步骤如下：
(1)称取成熟柘果1500g、当归15g、白芷5g、大枣20g和枸杞35g，将上述原料混合后，在26℃恒温环境下进行酵母菌发酵，发酵获取酒度为7-8°的发酵原酒；
(2)利用二次蒸馏工艺，从步骤(1)获得的发酵原酒中获取50-65°水果蒸馏酒，蒸馏酒温度在20℃条件时加入4g桑色素和10g纯正蜂蜜，搅拌均匀后，得柘果保健酒。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种柘果保健酒，其特征在于，由以下重量份的原料制成：柘果1500份、桑色素1-5份、当归10-20份、白芷5-20份、大枣10-30份、枸杞10-35份和蜂蜜5-20份。
2.一种权利要求1所述的柘果保健酒的制备方法，其特征在于，步骤如下：
(1)称取成熟柘果1500份、当归10-20份、白芷5-20份、大枣10-30份和枸杞10-35份，将上述原料混合后，在25-28℃恒温环境下进行酵母菌发酵，发酵获取酒度为7-8°的发酵原酒；
(2)利用二次蒸馏工艺，从步骤(1)获得的发酵原酒中获取50-65°水果蒸馏酒，蒸馏酒温度在20℃条件时加入1-5份桑黄素和5-20份蜂蜜，搅拌均匀后，得柘果保健酒。
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| CN107058000A (zh) * | 2017-06-30 | 2017-08-18 | 山东覆盆子酒业有限公司 | 一种具有保健功效的覆盆子酒及其制备方法 |
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| CN106987498A (zh) * | 2017-05-31 | 2017-07-28 | 烟台智本知识产权运营管理有限公司 | 一种营养保健酒及其制备方法 |
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