CN104946460B - 一种曼地亚红豆杉奶味酒饮料及其制作方法 - Google Patents
一种曼地亚红豆杉奶味酒饮料及其制作方法 Download PDFInfo
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Abstract
本发明涉及一种曼地亚红豆杉奶味酒及其制作方法,其各组份原料的重量配比如下:曼地亚红豆杉提取物10‑15、糯米40‑60、乳清蛋白粉90‑100、人参6‑8、陈皮4‑5、玉灵6‑8、甘草3‑4、桑叶5‑6、酒曲3‑5、水1500‑1800。本发明的奶味酒含有较高含量的总黄酮(以芦丁计),并且含有多种人体所必须的氨基酸以及微量元素硒。每次饮量可多可少并可长期饮用,特别是常饮可强身健体,延年益寿。男女老少均可饮用。本发明的奶味酒对痤疮、皮炎、荨麻疹、鱼鳞病等皮肤疾病和消化道疾病具有良好的保健和治疗效果。
Description
技术领域
本发明涉及一种奶味酒饮料,尤其涉及一种曼地亚红豆杉奶味酒饮料及其制作方法。
背景技术
奶味酒酸甜可口、风味独特,不仅是一种饮料,对人体有驱寒、活血、舒筋等功效,因而深受人们的青眯,但目前的奶味酒保健作用并不突出,很少见到具有保健作用的奶味酒。
曼地亚红豆杉(Taxus media),属红豆杉科红豆杉属,是一天然杂交种,其母本为东北红豆杉(T.cuspidata),其父本为欧洲红豆杉(T.baccata),灌木,四季常青,主根不明显,侧根发达,叶枝茂盛,萌发力强,耐修剪,耐寒,可在多种气候、土壤条件下生长。国内自1996年始从加拿大引种栽培。曼地亚红豆杉与传统红豆杉相比,结构差异较大,但前者性能更为优异。红豆杉中提取的紫杉醇,是“目前唯一能遏制癌细胞生长的植物药”,被人们称为“黄金树”,成为世界上最昂贵的药用树种。当今世界野生红豆杉资源奇缺,它的树皮、树根、树叶、茎中都可提取具较高抗癌活性的二萜类化合物,可治疗多种病症,种子可榨油,叶可通经脉、降血压,并对治疗糖尿病及心脑血管疾病有明显效果。既是珍贵的药用树种,也是生态防护林工程建设首选树种之一。
红豆杉入药历史久远,在我国的《本草纲目》、《中药大辞典》、《东北药植志》、《吉林中草药》、《本草推陈》等医药书籍中有记载。入药可利尿、通经。对防治肿瘤、癌症、白血病、糖尿病有特殊的功效。目前利用红豆杉枝叶、根、皮在白酒内浸泡,制成的红豆杉酒已经很多。但是,通过白酒浸泡的方式只能将枝叶、根、皮中的脂溶性紫杉碱类和部分水溶性物质溶入酒中。红豆杉枝叶、根、皮中含有紫杉素(taxinine)A、H、K、L,尖叶土杉甾醇(ponasterol)A,脱皮甾酮(ecdysterone),金松双黄酮(soi-adopitysin),紫杉碱、紫杉醇、罗汉松甾酮等。这些化学成份有很好的防癌抗癌的药理作用,但是毒性较大,直接利用红豆杉枝叶、皮、根、泡酒后被溶入乙醇中,再被饮用是不恰当并对人体会产生危害作用。2002年,卫生部禁止将红豆杉直接作为保健品和食品原料,使用枝叶、根、皮入药。人误食红豆杉的中毒表现主要为头昏、瞳孔放大、恶心、呕吐、弥散性腹痛、肌无力等,严重者出现心动缓慢、心脏骤停或死亡,病理检查出现肺水肿、心肌出血和心肌炎等改变。红豆杉直接泡水喝没有抗癌、防癌功效,因红豆杉抗癌、防癌的主要成分是紫杉醇,而紫杉醇不溶于水,即使用特殊的溶剂萃取,也必须添加助溶剂。有的人感冒发热时,也会撷取红豆杉枝叶煲水饮用,试图治病,这种做法是错误的。目前,红豆杉主要的应用是在医药领域提取紫杉醇,在食品和保健品领域几乎没有使用,对其他活性成分,如黄酮、多糖的研究较少。而黄酮与多糖具有广泛的药理作用,如作为免疫调节剂,能激活巨噬细胞、T淋巴细胞、LAK细胞等多种免疫细胞,促进细胞因子生成,活化补体;也有抗肿瘤、抗病毒、抗感染、抗消化性溃疡、抗氧化、降血糖、降血脂等多种活性,而且毒性较低。由于红豆杉巨大的药用价值,其在食品和保健品领域的推广使用是非常有意义的,且具有十分广阔的发展空间。
发明内容
本发明针对上述现有技术的缺点,提供一种没有毒性,又能将红豆杉中对人体有益的成份充分地保留的曼地亚红豆杉奶味酒饮料,利用红豆杉枝叶枝释放的大量芳香烃与生物酮、青花素和微量元素等,形成在人体中活性极强、生物利用价值极高的有效挥发成份(即有效因子),这些有效因子进入血液循环,发挥其生物效应,如改善睡眠、降血压、保护心血管、抗衰老、增强机体免疫力、防癌保健,并通过发酵产生黄酮、多糖等达到营养保健的功能齐全的曼地亚红豆杉奶味酒饮料。特别需要指出的是,经过检测奶味酒中含有较高含量的总黄酮(以芦丁计),并且含有多种人体所必须的氨基酸以及业内公认的抗癌元素-微量元素硒。
本发明是通过以下技术方案实现的:
一种曼地亚红豆杉奶味酒饮料,是由下述重量份的原料制成:
曼地亚红豆杉提取物10-15、糯米40-60、乳清蛋白粉90-100、人参6-8、陈皮4-5、玉灵6-8、甘草3-4、桑叶5-6、酒曲3-5、水1500-1800。
其制作方法,包括以下步骤:
(1)将人参6-8、陈皮4-5、玉灵6-8、甘草3-4、桑叶5-6粉碎,加入8-10倍纯净水,文火煎煮3次,每次0.5-1.5小时,过滤,合并滤液,得到提取液;
(2)获得曼地亚红豆杉活性提取物:将曼地亚红豆杉枝叶混合粉碎后,取药粉适量,加入石油醚中30-38℃浸泡1小时,重复进行该步骤3次,分离石油醚和固体粉术;将得到的石油醚提取液蒸干,粉末进行柱色谱分离,使用二氧化硅和十八烷基硅烷键合硅胶为填充剂,以pH值为5.5-6.5的稀醋酸溶液为流动相A,以乙醇∶石油醚∶氯仿=15∶1∶1的混合溶剂为流动相B,梯度洗脱,柱温为20-30℃,流速为1.5-2.0ml/min,检测波长为220nm,用HPLC分析,提取出所需曼地亚红豆杉活性成分;
所述梯度洗脱条件为
时间/分钟 | 流动相/B%(ml) | 流动相/A%(ml) |
0 | 90-95 | 5-10 |
5 | 80-85 | 15-20 |
20 | 75-80 | 20-25 |
35 | 70-75 | 25-30 |
50 | 80-85 | 15-20 |
(3)将糯米加水蒸熟,放凉后,拌入酒曲,放入容器中密封发酵;
(4)密封发酵3-4天后,加入曼地亚红豆杉提取物,搅匀、发酵;
(5)再在0-30℃下继续密封发酵20天-1个月后,加入步骤1得到的提取液,并加入食用级柠檬酸,调PH值为6.5-6.8,继续发酵,发酵温度优选0、10、20、30℃;
(7)再继续在常温密封发酵20天-1个月后,加入乳清粉,并加入食用级柠檬酸,调PH值为7.0-7.3,继续发酵;
(8)、15-20天后,调酒液PH值为中性,压榨得酒液,再经过精滤即得到酒精度为10-30度的曼地亚红豆杉奶味酒饮料。
附图说明:
图1表示实施例1得到的曼地亚红豆杉奶味酒饮料的高效液相色谱图;
经检测数据表明,采用上述配方和工艺,曼地亚红豆杉提取物(未经蒸制)、糯米、酒曲经发酵,得到的奶味酒中最大程度地保留了对人体有益的成分,并且祛除了毒性成分,对人体安全无害。且本奶味酒中含有较高含量的总黄酮(以芦丁计),并且含有多种人体所必须的氨基酸以及业内公认的抗癌元素-微量元素硒。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:一种曼地亚红豆杉奶味酒饮料,是由下述重量份的原料制成:
曼地亚红豆杉提取物15、糯米50、乳清蛋白粉100、人参8、陈皮5、玉灵8、甘草4、桑叶6、酒曲5、水1500-1800。
其制作方法,包括以下步骤:
(1)将人参8、陈皮5、玉灵8、甘草4、桑叶6粉碎,加入10倍纯净水,文火煎煮3次,每次1小时,过滤,合并滤液,得到提取液;
(2)获得曼地亚红豆杉活性提取物:将曼地亚红豆杉枝叶混合粉碎后,取药粉适量,加入石油醚中30-38℃浸泡1小时,重复进行该步骤3次,分离石油醚和固体粉末;将得到的石油醚提取液蒸干,粉末进行柱色谱分离,使用二氧化硅和十八烷基硅烷键合硅胶为填充剂,以pH值为5.5-6.5的稀醋酸溶液为流动相A,以乙醇∶石油醚∶氯仿=15∶1∶1的混合溶剂为流动相B,梯度洗脱,柱温为20-30℃,流速为1.5-2.0ml/min,检测波长为220nm,用HPLC分析,提取出所需曼地亚红豆杉活性成分;
所述梯度洗脱条件为
时间/分钟 | 流动相/B%(ml) | 流动相/A%(ml) |
0 | 90 | 10 |
5 | 85 | 15 |
20 | 80 | 20 |
35 | 75 | 25 |
50 | 80 | 20 |
(3)将糯米加水蒸熟,放凉后,拌入酒曲,放入容器中密封发酵;
(4)密封发酵3-4天后,加入曼地亚红豆杉提取物,搅匀、发酵;
(5)再在10℃下继续密封发酵20天个月后,加入步骤1得到的提取液,并加入食用级柠檬酸,调PH值为6.5-6.8,继续发酵;
(7)再继续在常温密封发酵20天个月后,加入乳清粉,并加入食用级柠檬酸,调PH值为7.0-7.3,继续发酵;
(8)、15天后,调酒液PH值为中性,压榨得酒液,再经过精滤即得到酒精度约为15度的曼地亚红豆杉奶味酒饮料。
实施例2:一种曼地亚红豆杉奶味酒饮料,其各组份原料的重量配比如下:
曼地亚红豆杉提取物10、糯米40、乳清蛋白粉90、人参6、陈皮5、玉灵8、甘草4、桑叶6、酒曲4、水1500-1800。
其制作方法按照实施例1的方法,其区别在于第5步的发酵温度选择为20℃。
实施例3:一种曼地亚红豆杉奶味酒饮料,
其制作方法流程与实施例1相同,不同之处在于:步骤1中的洗脱条件为
时间/分钟 | 流动相/B%(ml) | 流动相/A%(ml) |
0 | 95 | 5 |
5 | 85 | 15 |
10 | 80 | 20 |
15 | 75 | 25 |
20 | 85 | 15 |
检测实施例1、2所得到的奶味酒的理化指标,参照GB/T 23546-2009奶酒国标进行检测,检测结果如下:
理化指标符合GB/T 23546-2009奶酒。
同时,对本发明的奶味酒中微量元素硒含量进行了测定,使用RF-540(分子荧光)仪,检测依据GB 5009.93-2010,检测环境为19℃,相对湿度70%。结果如下:
众所周知,补硒可有效预防克山病、大骨节病,冠心病等,可使肝癌发生率下降35%,可阻断乙肝病毒在人群中传播以及提高免疫力等功能。
检测实施例1、2的奶味酒的总黄酮(以芦丁计)含量,使用Cary100Bio分光光度计,检测依据采用JY/T 022-1996紫外和可吸收光谱方法通则,检测环境为18℃,相对湿度60%。结果如下:
从上述检测结果中可以看出,本发明的奶味酒中含有丰富的总黄酮,而以芦丁为代表的黄酮类物质具有抗炎、保持血管正常作用、抗病毒、抑制醛糖还原酶的功效,属于人体所必需物质,常饮本品可强身健体,延年益寿。男女老少均可饮用。
检测实施例1的奶味酒的氨基酸含量,使用LC-20AT高效液相色谱仪,检测依据采用GB/T 16631-2008高效液相色谱法通则,检测环境为18℃,相对湿度78%。结果如下:
可见,本发明的奶味酒中含有丰富含量的多种氨基酸,这些氨基酸成分可有效补充人体每日所必需的氨基酸。
此外将本发明的奶味酒通过对大鼠服用以及健康人群服用的长期观察,发现本发明的奶味酒安全有效,无毒副作用。未发生大鼠死亡以及人服用后产生任何不适的现象。而且经临床试验研究发现,本发明的奶味酒对痤疮、皮炎、荨麻疹等皮肤疾病具有治疗效果。
实施例1~2对痤疮的试验效果
试验情况 | 试验人数 | 饮用天数 | 痊愈 | 好转 | 总有效率% |
实施例1 | 50 | 20 | 30 | 11 | 82 |
实施例2 | 50 | 20 | 37 | 6 | 86 |
上表数据说明饮用实施例1~2的本发明产品对痤疮具有较好的效果。
实施例1~2对皮炎的试验效果
试验情况 | 试验人数 | 饮用天数 | 痊愈 | 好转 | 总有效率% |
实施例1 | 50 | 20 | 35 | 10 | 90 |
实施例2 | 50 | 20 | 37 | 10 | 94 |
上表数据说明饮用实施例1~2的本发明产品对皮炎具有较好的效果。
实施例1~2对荨麻疹的试验效果
试验情况 | 试验人数 | 饮用天数 | 痊愈 | 好转 | 总有效率% |
实施例1 | 50 | 20 | 38 | 8 | 92 |
实施例2 | 50 | 20 | 36 | 9 | 90 |
上表数据说明饮用实施例1~2的本发明产品对荨麻疹具有较好的效果。
实施例1~2对鱼鳞病的试验效果
试验情况 | 试验人数 | 饮用天数 | 痊愈 | 好转 | 总有效率% |
实施例1 | 50 | 20 | 35 | 12 | 94 |
实施例2 | 50 | 20 | 36 | 7 | 86 |
上表数据说明饮用实施例1~2的本发明产品对鱼鳞病具有较好的效果。
本发明进一步考察奶味酒对消化不良症状的保健与辅助治疗效果。消化不良常表现为上腹部不适或疼痛、胃胀、烧心、嗳气等。患者常因胸闷、胃饱、腹胀等不适而不愿进食。在某中医院消化内科诊室,选择患有消化不良的18-45岁患者75名,随机分为3组,1、2组分别每天规律服用本发明按照实施例1、2得到的奶味酒1次50-100mL。2组作为对照组,每天正常饮食。试验效果如下:
试验情况 | 试验人数 | 饮用天数 | 痊愈 | 好转 | 总有效率% |
实施例1 | 25 | 30 | 8 | 9 | 68 |
实施例2 | 25 | 30 | 11 | 10 | 84 |
对照组 | 25 | 30 | 5 | 6 | 44 |
上表数据说明饮用本发明产品对消化道疾病具有较好的保健和辅助治疗效果。
本发明进一步考察奶味酒的免疫保健功能。分别将200名年龄分布在18-60岁的人群平均随机分为两组,一组每天规律服用本发明的奶味酒1-2次,每次50-100mL。一组作为对照组,不服用本发明的奶味酒。每天正常作息饮食。两组人群均保持大致相同的作息规律。在2014.11.01-2015.1.31的三个月时期内,分别统计两组人群的疾病发生情况。统计结果如下:两组人群在三个月考察期内均存活,其中服用本发明的奶味酒的第一组人群中,出现感冒、发烧等轻微症状16例,其中1例出现急性肠炎,住院治疗。无恶性肿瘤及其他重大疾病发生。第二组人群中,出现感冒、发烧等症状35例,其中12例转化为肺炎住院治疗,出现冠心病、心脏病、脑血管疾病住院治疗病例10例。可见,本发明的奶味酒确实具有免疫保健之功效。
本发明所提供的曼地亚红豆杉奶味酒及其制作方法,主要由曼地亚红豆杉提取物发酵而成,辅以对人体有益的中草药,能对人体产生互补和协同作用,其有益的效果是:1)制作工艺流程简单、产品指标符合国家标准。2)酒中最大程度地保留了对人体有益的成分,并且祛除了毒性成分,对人体安全无害。3)奶味酒中含有较高含量的总黄酮(以芦丁计),并且含有多种人体所必须的氨基酸以及业内公认的抗癌元素-微量元素硒。每次饮量可多可少并可长期饮用,特别是常饮可强身健体,延年益寿。男女老少均可饮用。4)本发明的奶味酒对痤疮、皮炎、荨麻疹、鱼鳞病等皮肤疾病和消化道疾病具有良好的保健和治疗效果。
Claims (2)
1.一种曼地亚红豆杉奶味酒,其各组分 原料的重量配比如下:
曼地亚红豆杉提取物10-15、糯米40-60、乳清蛋白粉90-100、人参6-8、陈皮4-5、玉灵6-8、甘草3-4、桑叶5-6、酒曲3-5、水1500-1800,其中获得曼地亚红豆杉提取物的具体操作为:将曼地亚红豆杉枝叶混合粉碎后,取药粉适量,加入石油醚中30-38℃浸泡1小时,重复进行该步骤3次,分离石油醚和固体粉末;将得到的石油醚提取液蒸干,粉末进行柱色谱分离,使用二氧化硅和十八烷基硅烷键合硅胶为填充剂,以pH值为5.5-6.5的稀醋酸溶液为流动相A,以乙醇∶石油醚∶氯仿=15∶1∶1的混合溶剂为流动相B,梯度洗脱,柱温为20-30℃,流速为1.5-2.0ml/min,检测波长为220nm,用HPLC分析,提取出所需曼地亚红豆杉活性成分;
所述梯度洗脱条件为
2.一种如权利要求1的曼地亚红豆杉奶味酒的制作方法,其特征是:包括如下步骤:
(1)将人参6-8、陈皮4-5、玉灵6-8、甘草3-4、桑叶5-6粉碎,加入8-10倍纯净水,文火煎煮3次,每次0.5-1.5小时,过滤,合并滤液,得到提取液;
(2)获得曼地亚红豆杉活性提取物;
(3)将糯米加水蒸熟,放凉后,拌入酒曲,放入容器中密封发酵;
(4)密封发酵3-4天后,加入曼地亚红豆杉提取物,搅匀、发酵;
(5)再在0-30℃下继续密封发酵20天-1个月后,加入步骤1得到的提取液,并加入食用级柠檬酸,调pH值为6.5-6.8,继续发酵,发酵温度为0、10、20或30℃;
(6)再继续在常温密封发酵20天-1个月后,加入乳清蛋白粉,并加入食用级柠檬酸,调pH 值为7.0-7.3,继续发酵;
(7)、15-20天后,调酒液pH值为中性,压榨得酒液,再经过精滤即得到酒精度为10-30度的曼地亚红豆杉奶味酒饮料。
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