CN105998658A - 一种沉香酒及其制备方法 - Google Patents

一种沉香酒及其制备方法 Download PDF

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Publication number
CN105998658A
CN105998658A CN201610535071.0A CN201610535071A CN105998658A CN 105998658 A CN105998658 A CN 105998658A CN 201610535071 A CN201610535071 A CN 201610535071A CN 105998658 A CN105998658 A CN 105998658A
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CN
China
Prior art keywords
parts
radix
fructus
cortex
lignum aquilariae
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CN201610535071.0A
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English (en)
Inventor
杨建国
侯云萍
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XISHUANGBANNA AGARWOOD PLANTING Co Ltd
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XISHUANGBANNA AGARWOOD PLANTING Co Ltd
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Priority to CN201610535071.0A priority Critical patent/CN105998658A/zh
Publication of CN105998658A publication Critical patent/CN105998658A/zh
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    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8969—Polygonatum (Solomon's seal)
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Abstract

本发明公开了一种沉香酒及其制备方法，包括以下原料：沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮、粮食白酒。本沉香酒具有祛风散寒、止咳平喘、养肝明目、祛风通络、补中益气、健脾止泻的作用，同时还能清神理气，提高睡眠质量。

Description

一种沉香酒及其制备方法
技术领域
本发明涉及一种酒及其制备方法，具体涉及一种沉香酒及其制备方法。
背景技术
沉香，瑞香科植物，为高大乔木。我国乡土种为白木香，属国家二级保护植物，分布于云南、广东、广西以及海南。沉香是沉香木树干受外界不良因素影响后留存的病理组织，一般褐色至深黑色，随着颜色的加深，品质也随着提高。《本草纲目》记载，沉香具有强烈的抗菌效能，香气入脾，具有清神理气、补五脏、止咳化痰、暖胃温脾、通气定痛的功效。
近年来随着对沉香的研究和认识的深入，不仅沉香树生成的沉香最终产品得到市场认识和追高，沉香叶和沉香枝条、沉香花、沉香果实加工的产品也得到开发和认可。沉香树体的相关部位，比如叶子，具有和沉香近似的药用效果。以纯天然高品质沉香制备出的沉香酒口感香醇，色泽清透，具有养胃护肝、疏通经络的作用，对治疗风湿关节疾病有显著效果，服后身体舒适，同时还能促进睡眠。
目前市场上的沉香酒添加了中药成分，但是中药成分配方不合理，保健养生的效果不明显，且中药成分剂量不合理，造成沉香酒中药味过浓，口感差，不受大众的欢迎。
发明内容
本发明的目的在于提供一种沉香酒及其制备方法，解决沉香酒中药成分配方不合理，保健养生的效果不明显，且中药成分剂量不合理，造成沉香酒中药味过浓，口感差的问题。
为解决上述的技术问题，本发明采用以下技术方案：
一种沉香酒，包括以下重量份数的原料：沉香勾丝20～30份、沉香花10～15份、沉香果壳10～15份、山楂4～8份、桂圆干4～9份、枸杞6～10份、桂皮3～6份、丁香4～9份、罗汉果2～6份、野生葛根3～8份、黄精5～9份、猫须草3～6份、淫羊霍5～10份、黄芪3～7份、淮山药6～10份、肉苁蓉5～8份、太子参6～10份、西洋参6～10份、白术3～7份、三七3～6份、甘草1～4份、五味子2～6份、桑白皮2～5份、杜仲3～7份、何首乌3～7份、茯苓2～6份、麦冬3～7份、决明子3～7份、生地黄2～7份、茵陈4～8份、青藤2～5份、胶股蓝3～8份、山豆根3～5份、灯心草1～2份、牡丹皮2～5份、余甘子1～8份、拐枣2～7份、桑椹1～2份、陈皮1～4份、鹿茸4～8份、红花1～3份、牛膝1～3份、山萸肉2～7份、白芍1～5份、熟地1～6份、五加皮3～7份、粮食白酒1800～2700份。
作为优选的，一种沉香酒，包括以下重量份数的原料：沉香勾丝25～28份、沉香花12～14份、沉香果壳11～13份、山楂5～7份、桂圆干5～8份、枸杞7～9份、桂皮4～5份、丁香5～8份、罗汉果3～5份、野生葛根5～7份、黄精6～8份、猫须草4～5份、淫羊霍7～9份、黄芪4～6份、淮山药7～9份、肉苁蓉6～7份、太子参7～9份、西洋参7～9份、白术4～6份、三七4～5份、甘草2～3份、五味子3～5份、桑白皮3～4份、杜仲4～6份、何首乌4～6份、茯苓3～5份、麦冬4～6份、决明子4～6份、生地黄3～6份、茵陈5～7份、青藤3～4份、胶股蓝4～6份、山豆根3.5～4.5份、灯心草1.2～1.7份、牡丹皮3～4份、余甘子3～6份、拐枣4～6份、桑椹1.2～1.5份、陈皮2～3份、鹿茸5～7份、红花1.5～2.5份、牛膝1.5～2.5份、山萸肉4～6份、白芍2～4份、熟地2～5份、五加皮4～6份、粮食白酒2100～2400份。
优选的，所述粮食白酒为50～60度。
传统的沉香酒以沉香木为主要原材料在白酒中浸泡而成。沉香木自古以来就是非常名贵的木材，亦是工艺品最上乘的原材料，油脂含量越高，其价值越大。以沉香木为主要原材料制备沉香酒，具有补五脏、安神、养胃、益精壮阳的功效，但用高品质的整块沉香木成本相对较高。本沉香酒以沉香勾丝、沉香花、沉香果壳为主要原材料。沉香勾丝指大块沉香木制作成品时被剔紧贴沉香油脂层的部分。所选用沉香勾丝含油率达到15%～18%，制备出来的沉香酒香气入脾，不仅降低了生产成本，还具有与沉香木块同样的功效，且更容易溶解于酒中，制作出的沉香酒药效好。沉香花为沉香树开的花朵，花芳香，除具有活气通血、调节内分泌的作用外，还具有减肥的功效。沉香果壳为沉香果实的外壳，具有去除风湿、缓解疲劳、清毒消炎降三高的作用。本沉香酒以沉香勾丝、沉香花、沉香果壳为主要原材料，香气入脾，具有清神理气、补五脏、止咳化痰、暖胃温脾、通气定痛的作用。相对于传统的沉香酒以沉香为主要原料，本沉香酒可选取的原料更为广泛，充分利用沉香树不同时节的不同部位，成本更低，浸泡的沉香酒药效更好。
本沉香酒另配有多种中草药成分：何首乌具有养血滋阴、润肠通便的功效；太子参具有治疗脾虚体倦、食欲不振、气阴不足的功效；西洋参可增强中枢神经系统功能、保护心血管系统、提高免疫力；野生葛根具有强劲壮骨、美容健体、延年益寿的功效；黄芪具有增强机体免疫功能、保肝、利尿的作用；罗汉果具有润肺止咳、生津止渴的功效；三七具有散瘀止血、消肿定痛的功效；绞股蓝具有保肝解毒、降血压、降血脂血糖的功效。本沉香酒以沉香勾丝、沉香花、沉香果壳、多种中草药为原材料，具有祛风散寒、止咳平喘、养肝明目、祛风通络、补中益气、健脾止泻的作用，同时还能清神理气，提高睡眠质量。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
优选的，一种沉香酒的制备方法，所需原料包括以下重量份数：沉香勾丝20～30份、沉香花10～15份、沉香果壳10～15份、山楂4～8份、桂圆干4～9份、枸杞6～10份、桂皮3～6份、丁香4～9份、罗汉果2～6份、野生葛根3～8份、黄精5～9份、猫须草3～6份、淫羊霍5～10份、黄芪3～7份、淮山药6～10份、肉苁蓉5～8份、太子参6～10份、西洋参6～10份、白术3～7份、三七3～6份、甘草1～4份、五味子2～6份、桑白皮2～5份、杜仲3～7份、何首乌3～7份、茯苓2～6份、麦冬3～7份、决明子3～7份、生地黄2～7份、茵陈4～8份、青藤2～5份、胶股蓝3～8份、山豆根3～5份、灯心草1～2份、牡丹皮2～5份、余甘子1～8份、拐枣2～7份、桑椹1～2份、陈皮1～4份、鹿茸4～8份、红花1～3份、牛膝1～3份、山萸肉2～7份、白芍1～5份、熟地1～6份、五加皮3～7份、粮食白酒1800～2700份。
制备本沉香酒时需要将粮食白酒分为三份，分别浸泡原材料后，将三次所得的酒混合均匀，能够将原材料中的有效成分充分溶解于酒中，避免原材料的浪费。
与现有技术相比，本发明的有益效果至少是如下之一：
本沉香酒口感好，具有祛风散寒、止咳平喘、养肝明目、祛风通络、补中益气、健脾止泻的作用，长期使用还能清神理气，提高睡眠质量。本沉香酒的制备方法简单，三次浸泡能够将原材料中的有效成分充分溶解于酒中，避免原材料的浪费。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
一种沉香酒，包括以下重量份数的原料：沉香勾丝20份、沉香花10份、沉香果壳10份、山楂4份、桂圆干4份、枸杞6份、桂皮3份、丁香4份、罗汉果2份、野生葛根3份、黄精5份、猫须草3份、淫羊霍5份、黄芪3份、淮山药6份、肉苁蓉5份、太子参6份、西洋参6份、白术3份、三七3份、甘草1份、五味子2份、桑白皮2份、杜仲3份、何首乌3份、茯苓2份、麦冬3份、决明子3份、生地黄2份、茵陈4份、青藤2份、胶股蓝3份、山豆根3份、灯心草1份、牡丹皮2份、余甘子1份、拐枣2份、桑椹1份、陈皮1份、鹿茸4份、红花1份、牛膝1份、山萸肉2份、白芍1份、熟地1份、五加皮3份、粮食白酒1800份。
上述粮食白酒为50度。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒600份后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
实施例2：
一种沉香酒，包括以下重量份数的原料：沉香勾丝30份、沉香花15份、沉香果壳15份、山楂8份、桂圆干9份、枸杞10份、桂皮6份、丁香9份、罗汉果6份、野生葛根8份、黄精9份、猫须草6份、淫羊霍10份、黄芪7份、淮山药10份、肉苁蓉8份、太子参10份、西洋参10份、白术7份、三七6份、甘草4份、五味子6份、桑白皮5份、杜仲7份、何首乌7份、茯苓6份、麦冬7份、决明子7份、生地黄7份、茵陈8份、青藤5份、胶股蓝8份、山豆根5份、灯心草2份、牡丹皮5份、余甘子8份、拐枣7份、桑椹2份、陈皮4份、鹿茸8份、红花3份、牛膝3份、山萸肉7份、白芍5份、熟地6份、五加皮7份、粮食白酒2700份。
所述粮食白酒为60度。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒900份后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
实施例3：
一种沉香酒，包括以下重量份数的原料：沉香勾丝25份、沉香花12份、沉香果壳11份、山楂5份、桂圆干5份、枸杞7份、桂皮4份、丁香5份、罗汉果3份、野生葛根5份、黄精6份、猫须草4份、淫羊霍7份、黄芪4份、淮山药7份、肉苁蓉6份、太子参7份、西洋参7份、白术4份、三七4份、甘草2份、五味子3份、桑白皮3份、杜仲4份、何首乌4份、茯苓3份、麦冬4份、决明子4份、生地黄3份、茵陈5份、青藤3份、胶股蓝4份、山豆根3.5份、灯心草1.2份、牡丹皮3份、余甘子3份、拐枣4份、桑椹1.2份、陈皮2份、鹿茸5份、红花1.5份、牛膝1.5份、山萸肉4份、白芍2份、熟地2份、五加皮4份、粮食白酒2100份。
所述粮食白酒为50度。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒700份后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
实施例4：
一种沉香酒，包括以下重量份数的原料：沉香勾丝28份、沉香花14份、沉香果壳13份、山楂7份、桂圆干8份、枸杞9份、桂皮5份、丁香8份、罗汉果5份、野生葛根7份、黄精8份、猫须草5份、淫羊霍9份、黄芪6份、淮山药9份、肉苁蓉7份、太子参9份、西洋参9份、白术6份、三七5份、甘草3份、五味子5份、桑白皮4份、杜仲6份、何首乌6份、茯苓5份、麦冬6份、决明子6份、生地黄6份、茵陈7份、青藤4份、胶股蓝6份、山豆根4.5份、灯心草1.7份、牡丹皮4份、余甘子6份、拐枣6份、桑椹1.5份、陈皮3份、鹿茸7份、红花2.5份、牛膝2.5份、山萸肉6份、白芍4份、熟地5份、五加皮6份、粮食白酒2400份。
所述粮食白酒为60度。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒800粉后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
实施例5：
一种沉香酒，包括以下重量份数的原料：沉香勾丝26份、沉香花13份、沉香果壳12份、山楂6份、桂圆干7份、枸杞8份、桂皮4.5份、丁香6份、罗汉果4份、野生葛根6份、黄精7份、猫须草4.5份、淫羊霍8份、黄芪5份、淮山药8份、肉苁蓉6.5份、太子参8份、西洋参8份、白术5份、三七4.5份、甘草2.5份、五味子4份、桑白皮3.5份、杜仲5份、何首乌5份、茯苓4份、麦冬5份、决明子5份、生地黄4份、茵陈6份、青藤3.5份、胶股蓝5份、山豆根4份、灯心草1.5份、牡丹皮3.5份、余甘子4份、拐枣5份、桑椹1.3份、陈皮2.5份、鹿茸6份、红花2份、牛膝2份、山萸肉5份、白芍3份、熟地4份、五加皮5份、粮食白酒2250份。
所述粮食白酒为55度。
一种沉香酒的制备方法，包括以下步骤：
1.将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2.将用滤布包裹好的原材料置入陶罐中，加入粮食白酒750份后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3.将上述步骤所得的酒过滤去渣，即得沉香酒。
尽管这里参照本发明的多个解释性实施例对本发明进行了描述，但是，应该理解，本领域技术人员可以设计出很多其他的修改和实施方式，这些修改和实施方式将落在本申请公开的原则范围和精神之内。更具体地说，在本申请公开和权利要求的范围内，可以对主题组合布局的组成部件和/或布局进行多种变型和改进。除了对组成部件和/或布局进行的变形和改进外，对于本领域技术人员来说，其他的用途也将是明显的。

Claims (5)

1.一种沉香酒，其特征在于，包括以下重量份数的原料：沉香勾丝20～30份、沉香花10～15份、沉香果壳10～15份、山楂4～8份、桂圆干4～9份、枸杞6～10份、桂皮3～6份、丁香4～9份、罗汉果2～6份、野生葛根3～8份、黄精5～9份、猫须草3～6份、淫羊霍5～10份、黄芪3～7份、淮山药6～10份、肉苁蓉5～8份、太子参6～10份、西洋参6～10份、白术3～7份、三七3～6份、甘草1～4份、五味子2～6份、桑白皮2～5份、杜仲3～7份、何首乌3～7份、茯苓2～6份、麦冬3～7份、决明子3～7份、生地黄2～7份、茵陈4～8份、青藤2～5份、胶股蓝3～8份、山豆根3～5份、灯心草1～2份、牡丹皮2～5份、余甘子1～8份、拐枣2～7份、桑椹1～2份、陈皮1～4份、鹿茸4～8份、红花1～3份、牛膝1～3份、山萸肉2～7份、白芍1～5份、熟地1～6份、五加皮3～7份、粮食白酒1800～2700份。
2.根据权利要求1所述的一种沉香酒，其特征在于，包括以下重量份数的原料：沉香勾丝25～28份、沉香花12～14份、沉香果壳11～13份、山楂5～7份、桂圆干5～8份、枸杞7～9份、桂皮4～5份、丁香5～8份、罗汉果3～5份、野生葛根5～7份、黄精6～8份、猫须草4～5份、淫羊霍7～9份、黄芪4～6份、淮山药7～9份、肉苁蓉6～7份、太子参7～9份、西洋参7～9份、白术4～6份、三七4～5份、甘草2～3份、五味子3～5份、桑白皮3～4份、杜仲4～6份、何首乌4～6份、茯苓3～5份、麦冬4～6份、决明子4～6份、生地黄3～6份、茵陈5～7份、青藤3～4份、胶股蓝4～6份、山豆根3.5～4.5份、灯心草1.2～1.7份、牡丹皮3～4份、余甘子3～6份、拐枣4～6份、桑椹1.2～1.5份、陈皮2～3份、鹿茸5～7份、红花1.5～2.5份、牛膝1.5～2.5份、山萸肉4～6份、白芍2～4份、熟地2～5份、五加皮4～6份、粮食白酒2100～2400份。
3.根据权利要求1或2所述的一种沉香酒，其特征在于：所述粮食白酒为50～60度。
4.一种沉香酒的制备方法，其特征在于包括以下步骤：
1)将沉香勾丝、沉香花、沉香果壳、山楂、桂圆干、枸杞、桂皮、丁香、罗汉果、野生葛根、黄精、猫须草、淫羊霍、黄芪、淮山药、肉苁蓉、太子参、西洋参、白术、三七、甘草、五味子、桑白皮、杜仲、何首乌、茯苓、麦冬、决明子、生地黄、茵陈、青藤、胶股蓝、山豆根、灯心草、牡丹皮、余甘子、拐枣、桑椹、陈皮、鹿茸、红花、牛膝、山萸肉、白芍、熟地、五加皮洗净烘干后切成小块，并用滤布包裹；
2)将用滤布包裹好的原材料置入陶罐中，加入粮食白酒后将陶罐密封，常温浸泡60天，期间，每隔两天摇晃陶罐一次，浸泡完成后，将陶罐中的酒倒入准备好的干燥容器内，再往陶罐中加入粮食白酒，重复前述步骤2次，将三次所得的酒混合均匀；
3)将上述步骤所得的酒过滤去渣，即得沉香酒。
5.根据权利要求4所述的一种沉香酒的制备方法，其特征在于，所需原料包括以下重量份数：沉香勾丝20～30份、沉香花10～15份、沉香果壳10～15份、山楂4～8份、桂圆干4～9份、枸杞6～10份、桂皮3～6份、丁香4～9份、罗汉果2～6份、野生葛根3～8份、黄精5～9份、猫须草3～6份、淫羊霍5～10份、黄芪3～7份、淮山药6～10份、肉苁蓉5～8份、太子参6～10份、西洋参6～10份、白术3～7份、三七3～6份、甘草1～4份、五味子2～6份、桑白皮2～5份、杜仲3～7份、何首乌3～7份、茯苓2～6份、麦冬3～7份、决明子3～7份、生地黄2～7份、茵陈4～8份、青藤2～5份、胶股蓝3～8份、山豆根3～5份、灯心草1～2份、牡丹皮2～5份、余甘子1～8份、拐枣2～7份、桑椹1～2份、陈皮1～4份、鹿茸4～8份、红花1～3份、牛膝1～3份、山萸肉2～7份、白芍1～5份、熟地1～6份、五加皮3～7份、粮食白酒1800～2700份。
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