CN104711152A - 百合花酒及其制备方法 - Google Patents
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Abstract
一种百合花酒,其制备原料按重量份数计包括以下组分:鲜百合花10~30份、紫皮石斛花1~10份、铁皮石斛1~10份、五味子1~10份、沉香木枝5~10份、茉莉花10~20份、枸杞子5~10份、地黄1~5份、决明子5~10份、金银花1~5份、茯苓1~5份、芦荟5~15份、当归10~20份、冰糖5~10份。本发明的百合花酒,其营养价值高,具有清热解毒、清肝明目、美容养颜、滋补肝肾、促进睡眠等功效,且口感较佳,适合广大人群。本发明菊花酒的制备方法,其生产方法简单,易于掌握,提高工作效率。
Description
技术领域
本发明涉及一种花酒及其制备方法,尤其涉及一种百合花酒及其之制备方法。
背景技术
药酒应用于防治疾病,滋补强壮方面,在我国医药史上处于重要的地位,成为历史悠久的传统剂型之一,至今在国内外医疗保健行业中享有较高的声誉。药酒是选配适当中药,经过必要的加工,用度数适宜的白酒或黄酒为溶媒,浸出其有效成分,而制成的澄明液体。当今社会生活节奏越来越快,伴随而来的则是生活压力越来越大,人们迫切需要加强锻炼、调理平衡、补充营养、增强体质。
百合,是一种从古到今都受人喜爱的世界名花。它原来出生于神州大地,由野生变成人工栽培已有悠久历史。早在公元4世纪时,人们只作为食用和药用。百合花用于食品时,通常是做糕点之类的,样式单一,且制成糕点类食品时,百合花中含有的营养物质不易被人体吸收,不能充分发挥功效。且制备的百合花食品功能单一,口感欠佳,无法满足人们的需求。
发明内容
针对上述技术问题,本发明提供了一种百合花酒,目的在于提高百合花酒的营养价值、具有多种保健功能,还具有美容养颜和促进睡眠功效以及改善百合花酒的口感。
本发明的另一个目的在于提供一种百合花酒的制备方法。
为实现上述目的,本发明提供了一种百合花酒,其制备原料按重量份数计包括以下组分:鲜百合花10~30份、紫皮石斛花1~10份、铁皮石斛1~10份、五味子1~10份、沉香木枝5~10份、茉莉花10~20份、枸杞子5~10份、地黄1~5份、决明子5~10份、金银花1~5份、茯苓1~5份、芦荟5~15份、当归10~20份、冰糖5~10份。
优选地,所述的百合花酒,其制备原料按重量份数计包括以下组分:鲜百合花20份、紫皮石斛花6份、铁皮石斛7份、五味子4份、沉香木枝8份、茉莉花17份、枸杞子8份、地黄2份、决明子6份、金银花4份、茯苓5份、芦荟10份、当归14份、冰糖8份。
一种百合花酒的制备方法,包括以下步骤:
(1)按重量份数称取制备百合花酒所需的原材料;
(2)将鲜百合花、紫皮石斛花、铁皮石斛、五味子、沉香木枝、茉莉花、枸杞子、地黄、决明子、金银花、茯苓、芦荟、当归和冰糖加入水中,然后加热30~90min;
(3)发酵,再加入果胶酶,待果胶酶分解后,加入酸葡萄酒酵母,在温度为20~25℃条件下发酵5~10天;
(4)压榨处理,步骤(3)制得的浆汁进行过滤,过滤得到的残渣进行压榨,然后继续让残渣进行发酵,待残渣的糖浓度降到3g/l以下时,结束发酵;
(5)陈酿,待陈酿6~12个月后,制得百合花酒原液,然后进行勾兑、制得成品。
与现有技术相比,本发明具有如下有益效果:本发明的百合花酒,其营养价值高,具有清热解毒、清肝明目、美容养颜、滋补肝肾、促进睡眠等功效,且口感较佳,适合广大人群。本发明菊花酒的制备方法,其生产方法简单,易于掌握,提高工作效率。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1
一种百合花酒的制备方法,包括以下步骤:
(1)按重量份数称取制备百合花酒所需的原材料,其制备原料按重量份数计包括以下组分:鲜百合花10份、紫皮石斛花1份、铁皮石斛1份、五味子1份、沉香木枝5份、茉莉花10份、枸杞子5份、地黄1份、决明子5份、金银花1份、茯苓1份、芦荟5份、当归10份、冰糖5份;
(2)将鲜百合花、紫皮石斛花、铁皮石斛、五味子、沉香木枝、茉莉花、枸杞子、地黄、决明子、金银花、茯苓、芦荟、当归和冰糖加入水中,然后加热30min;
(3)发酵,再加入果胶酶,待果胶酶分解后,加入酸葡萄酒酵母,在温度为23℃条件下发酵6天;
(4)压榨处理,步骤(3)制得的浆汁进行过滤,过滤得到的残渣进行压榨,然后继续让残渣进行发酵,待残渣的糖浓度降到3g/l以下时,结束发酵;
(5)陈酿,待陈酿7个月后,制得百合花酒原液,然后进行勾兑、制得成品。
实施例2
一种百合花酒的制备方法,包括以下步骤:
(1)按重量份数称取制备百合花酒所需的原材料,其制备原料按重量份数计包括以下组分:鲜百合花30份、紫皮石斛花10份、铁皮石斛10份、五味子10份、沉香木枝10份、茉莉花20份、枸杞子10份、地黄5份、决明子10份、金银花5份、茯苓5份、芦荟15份、当归20份、冰糖10份;
(2)将鲜百合花、紫皮石斛花、铁皮石斛、五味子、沉香木枝、茉莉花、枸杞子、地黄、决明子、金银花、茯苓、芦荟、当归和冰糖加入水中,然后加热90min;
(3)发酵,再加入果胶酶,待果胶酶分解后,加入酸葡萄酒酵母,在温度为25℃条件下发酵10天;
(4)压榨处理,步骤(3)制得的浆汁进行过滤,过滤得到的残渣进行压榨,然后继续让残渣进行发酵,待残渣的糖浓度降到3g/l以下时,结束发酵;
(5)陈酿,待陈酿12个月后,制得百合花酒原液,然后进行勾兑、制得成品。
实施例3
一种百合花酒的制备方法,包括以下步骤:
(1)按重量份数称取制备百合花酒所需的原材料,其制备原料按重量份数计包括以下组分:鲜百合花20份、紫皮石斛花6份、铁皮石斛7份、五味子4份、沉香木枝8份、茉莉花17份、枸杞子8份、地黄2份、决明子6份、金银花4份、茯苓5份、芦荟10份、当归14份、冰糖8份;
(2)将鲜百合花、紫皮石斛花、铁皮石斛、五味子、沉香木枝、茉莉花、枸杞子、地黄、决明子、金银花、茯苓、芦荟、当归和冰糖加入水中,然后加热60min;
(3)发酵,再加入果胶酶,待果胶酶分解后,加入酸葡萄酒酵母,在温度为20℃条件下发酵5天;
(4)压榨处理,步骤(3)制得的浆汁进行过滤,过滤得到的残渣进行压榨,然后继续让残渣进行发酵,待残渣的糖浓度降到3g/l以下时,结束发酵;
(5)陈酿,待陈酿6个月后,制得百合花酒原液,然后进行勾兑、制得成品。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (3)
1.一种百合花酒,其特征在于,其制备原料按重量份数计包括以下组分:鲜百合花10~30份、紫皮石斛花1~10份、铁皮石斛1~10份、五味子1~10份、沉香木枝5~10份、茉莉花10~20份、枸杞子5~10份、地黄1~5份、决明子5~10份、金银花1~5份、茯苓1~5份、芦荟5~15份、当归10~20份、冰糖5~10份。
2.根据权利要求1所述的百合花酒,其特征在于,其制备原料按重量份数计包括以下组分:鲜百合花20份、紫皮石斛花6份、铁皮石斛7份、五味子4份、沉香木枝8份、茉莉花17份、枸杞子8份、地黄2份、决明子6份、金银花4份、茯苓5份、芦荟10份、当归14份、冰糖8份。
3.一种根据权利要求1-2所述百合花酒的制备方法,其特征在于,包括以下步骤:
(1)按重量份数称取制备百合花酒所需的原材料;
(2)将鲜百合花、紫皮石斛花、铁皮石斛、五味子、沉香木枝、茉莉花、枸杞子、地黄、决明子、金银花、茯苓、芦荟、当归和冰糖加入水中,然后加热30~90min;
(3)发酵,再加入果胶酶,待果胶酶分解后,加入酸葡萄酒酵母,在温度为20~25℃条件下发酵5~10天;
(4)压榨处理,步骤(3)制得的浆汁进行过滤,过滤得到的残渣进行压榨,然后继续让残渣进行发酵,待残渣的糖浓度降到3g/l以下时,结束发酵;
(5)陈酿,待陈酿6~12个月后,制得百合花酒原液,然后进行勾兑、制得成品。
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CN107712144A (zh) * | 2017-10-10 | 2018-02-23 | 霍山县长冲中药材开发有限公司 | 一种石斛速溶茶 |
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