CN105623989A - 一种水芹酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种水芹酒及其制备方法,由以下重量份的原料制成:水芹180~220份、木瓜30~50份、葛根20~40份、天麻40~50份、荷叶20~40份、菊花10~20份、香蕉30~50份、果胶酶1~4份、纤维素酶0.5~3份、木糖醇50~80份、红葡萄酒2~4kg、适量蜂蜜。本发明在水芹中配伍以木瓜、葛根、天麻等,香味独特、醇和适口,长期饮用有健胃降压、消除疲劳、镇静安神、增进食欲的功效。红酒中含有多种抗氧化剂,可以美容养颜、延缓衰老和预防心脑血管病,以红酒作为水芹和其它中药材的浸取剂,营养价值高。在滤渣中添加果胶酶和纤维素酶,二次发酵,充分提取水芹和其它药材中的营养成分,提高经济效益。
Description
技术领域
本发明涉及一种保健酒,具体涉及一种水芹酒及其制备方法。
背景技术
水芹又名野芹菜,是一种生长在池沼边、河边和水田里的水生蔬菜,其味道鲜美,营养价值很高,含有微量元素、多种维生素、蛋白质、芸香苷、水芹素和檞皮素等,其嫩茎及叶柄质鲜嫩,具有清热解毒、养精益气、清洁血液,降血压和血脂、清热利尿的功效。
目前市场上有许多果蔬酒,如茄子酒、草莓酒、木瓜酒,洋葱酒等,这些酒的做法无一例外都是将果蔬打碎,然后用高度白酒去浸泡,得到的酒就称之为果蔬酒。水芹是一种高纤维食物,它经肠内消化作用产生一种木质素或肠内脂的物质,这类物质是一种氧化剂,水芹在日常的生活中常用于炒、拌或炝,如果在喝酒的同时能够食用水芹,也能达到一种保健效果。
发明内容
本发明的目的在于提供一种保健效果好、口感佳的水芹酒及其制备方法。
为了实现上述目的,本发明的技术方案如下:
一种水芹酒,由以下重量份的原料制成:
水芹180~220份、木瓜30~50份、葛根20~40份、天麻40~50份、荷叶20~40份、菊花10~20份、香蕉30~50份、果胶酶1~4份、纤维素酶0.5~3份、木糖醇50~80份、红葡萄酒2~4kg、适量蜂蜜。
优选地,所述的一种水芹酒,由以下重量份的原料制成:
水芹180~200份、木瓜30~40份、葛根30~40份、天麻30~50份、荷叶20~35份、菊花12~18份、香蕉35~45份、果胶酶1~2份、纤维素酶0.5~2份、木糖醇60~75份、红葡萄酒2~4kg、适量蜂蜜。
优选地,所述的一种水芹酒,由以下重量份的原料制成:
水芹200份、木瓜35份、葛根30份、天麻40份、荷叶30份、菊花15份、香蕉40份、果胶酶2份、纤维素酶2份、木糖醇60份、红葡萄酒3kg、适量蜂蜜。
进一步地,一种水芹酒的制备方法,具体步骤如下:
(1)将新鲜水芹连茎带叶洗净,晾干表面水分,切成1~4cm的长条;
(2)分别称取相应重量份的原料;
(3)将水芹、木瓜、葛根、天麻、荷叶、菊花、香蕉和木糖醇放入大容量广口瓶内,加入相应重量份的红葡萄酒,密封浸泡35~60天,过滤,分别得滤渣和一次滤液;
(4)在步骤(3)获得的滤渣中添加相应重量份的果胶酶、纤维素酶和少量红葡萄酒,搅拌均匀,密封,放置在30~50℃的条件下8~12天,过滤得二次滤液;
(5)将一次滤液和二次滤液合并,加入适量蜂蜜,混合搅拌均匀,即得水芹酒。
本发明的有益效果是:
本发明的水芹酒,在水芹中配伍以木瓜、葛根、天麻、荷叶、菊花、香蕉,香味独特、醇和适口,长期饮用有健胃、降压、安神、消除疲劳、镇静安神、增进食欲的功效。红酒中含有多种抗氧化剂,可以美容养颜、延缓衰老和预防心脑血管病,选择红葡萄酒作为水芹和其它中药材的浸取剂,营养价值高。在过滤所得滤渣中添加果胶酶和纤维素酶,二次发酵,充分提取水芹和其它药材中的营养成分,提高经济效益。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
一种水芹酒,由以下重量份的原料制成:
水芹200份、木瓜35份、葛根30份、天麻40份、荷叶30份、菊花15份、香蕉40份、果胶酶2份、纤维素酶2份、木糖醇60份、红葡萄酒3kg、适量蜂蜜。
实施例2
一种水芹酒,由以下重量份的原料制成:
水芹200份、木瓜40份、葛根40份、天麻50份、荷叶35份、菊花18份、香蕉45份、果胶酶1.5份、纤维素酶1份、木糖醇75份、红葡萄酒4kg、适量蜂蜜。
实施例3
一种水芹酒的制备方法,具体步骤如下:
(1)将新鲜水芹连茎带叶洗净,晾干表面水分,切成1~4cm的长条;
(2)分别称取相应重量份的原料;
(3)将水芹、木瓜、葛根、天麻、荷叶、菊花、香蕉和木糖醇放入大容量广口瓶内,加入相应重量份的红葡萄酒,密封浸泡50天,过滤,分别得滤渣和一次滤液;
(4)在步骤(3)获得的滤渣中添加相应重量份的果胶酶、纤维素酶和少量红葡萄酒,搅拌均匀,密封,放置在40℃的条件下12天,过滤得二次滤液;
(5)将一次滤液和二次滤液合并,加入适量蜂蜜,混合搅拌均匀,即得水芹酒。
以上所述仅为本发明的较佳实施例而已,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、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种水芹酒,其特征在于,由以下重量份的原料制成:
水芹180~220份、木瓜30~50份、葛根20~40份、天麻40~50份、荷叶20~40份、菊花10~20份、香蕉30~50份、果胶酶1~4份、纤维素酶0.5~3份、木糖醇50~80份、红葡萄酒2~4kg、适量蜂蜜。
2.根据权利要求1所述的一种水芹酒,其特征在于,由以下重量份的原料制成:
水芹180~200份、木瓜30~40份、葛根30~40份、天麻30~50份、荷叶20~35份、菊花12~18份、香蕉35~45份、果胶酶1~2份、纤维素酶0.5~2份、木糖醇60~75份、红葡萄酒2~4kg、适量蜂蜜。
3.根据权利要求1所述的一种水芹酒,其特征在于,由以下重量份的原料制成:
水芹200份、木瓜35份、葛根30份、天麻40份、荷叶30份、菊花15份、香蕉40份、果胶酶2份、纤维素酶2份、木糖醇60份、红葡萄酒3kg、适量蜂蜜。
4.如权利要求1至3所述的一种水芹酒的制备方法,其特征在于,具体步骤如下:
(1)将新鲜水芹连茎带叶洗净,晾干表面水分,切成1~4cm的长条;
(2)分别称取相应重量份的原料;
(3)将水芹、木瓜、葛根、天麻、荷叶、菊花、香蕉和木糖醇放入大容量广口瓶内,加入相应重量份的红葡萄酒,密封浸泡35~60天,过滤,分别得滤渣和一次滤液;
(4)在步骤(3)获得的滤渣中添加相应重量份的果胶酶、纤维素酶和少量红葡萄酒,搅拌均匀,密封,放置在30~50℃的条件下8~12天,过滤得二次滤液;
(5)将一次滤液和二次滤液合并,加入适量蜂蜜,混合搅拌均匀,即得水芹酒。
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CN107212423A (zh) * | 2017-05-16 | 2017-09-29 | 柳州放心源农业有限公司 | 一种高血压营养食品 |
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CN1587365A (zh) * | 2004-07-01 | 2005-03-02 | 支守森 | 芹菜葡萄酒 |
CN101045897A (zh) * | 2007-05-08 | 2007-10-03 | 覃启平 | 一种保健酒的制作方法 |
CN101698821A (zh) * | 2007-12-12 | 2010-04-28 | 周宗琪 | 天麻药酒 |
CN102174359A (zh) * | 2011-01-18 | 2011-09-07 | 贺明 | 蔬菜酒及其生产工艺 |
CN103627579A (zh) * | 2013-11-21 | 2014-03-12 | 黄玲 | 芹菜酒酿制工艺 |
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CN101045897A (zh) * | 2007-05-08 | 2007-10-03 | 覃启平 | 一种保健酒的制作方法 |
CN101698821A (zh) * | 2007-12-12 | 2010-04-28 | 周宗琪 | 天麻药酒 |
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CN107212423A (zh) * | 2017-05-16 | 2017-09-29 | 柳州放心源农业有限公司 | 一种高血压营养食品 |
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