CN106148145A - 牛蒡根保健酒的制备方法 - Google Patents
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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Abstract
本发明公开了一种牛蒡根保健酒的制备方法,其特征在于:采用牛蒡根、药材浸制→糖、水处理→酒液调配→灭菌→装瓶→成品的制作工艺流程。有益效果:本发明产品色泽澄清透明,酒香纯正,醇香柔和,酸甜可口,具有牛蒡根特有的清香风味。本产品富含多种营养物质,有利于增强人体的免疫功能,提高人体抵抗力,还具有降血脂、降血压、补肾壮阳等功效,是一种不可多得、滋补养生的天然保健药酒。
Description
技术领域
本发明涉及一种保健酒的加工方法,尤其是涉及一种牛蒡根保健酒的制备方法。
背景技术
牛蒡被称为东洋参,原产中国,《本草纲目》称“牛蒡”,又称大力子,是两年生草本植物,其子、其根均可入药,也可食用,《本草经疏》称其为“散风除热解毒三要药”。《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。
牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外,还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效,可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明,牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面:有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。牛蒡根营养价值极高,用于加工成牛蒡根保健酒可实现对牛蒡根的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的提供一种牛蒡根保健酒的制备方法,能够发挥中药的保健治病功效的保健食品,能够利用保健食品的载体作用,使人们在日常的饮食中就能食用牛蒡根,增强体质。
本发明解决其技术问题所采取的技术方案是:
一种牛蒡根保健酒的制备方法,其特征在于:采用牛蒡根、药材浸制→糖、水处理→酒液调配→灭菌→装瓶→成品的制作工艺流程,具体操作步骤为:
(1)药材浸制:取牛蒡根1千克,葛根、连翘、白术、金果榄根、何首乌、天麻各0.5千克,积雪草、野枇杷叶、牡丹皮各0.35千克,洗净晒干,放入粉碎机粉碎,再浸泡在45升白酒中,浸泡50天,然后过滤得药材浸制,制酒备用;
(2)糖、水处理:水要经过离子交换树脂处理,并经过紫外线灭菌;采用无菌水溶解葡萄糖,采用间接加温,恒温净化40分钟后经多层面纱过滤,取过滤液冷却备用;
(3)牛蒡根保健酒的调配:依据酒的酒度、糖度、酸度、药物量及色泽,采取由低到高的原则进行勾兑,再加入适量的山楂汁、蛋白粉、决明子浸提汁;
(4)灭菌:调配好的酒用不锈钢夹层锅间接加热灭菌,然后装瓶,为保证酒品质量,装好瓶后需再经过蒸汽杀菌槽加热灭菌,即为成品。
有益效果:本发明产品色泽澄清透明,酒香纯正,醇香柔和,酸甜可口,具有牛蒡根特有的清香风味。本产品富含多种营养物质,有利于增强人体的免疫功能,提高人体抵抗力,还具有降血脂、降血压、补肾壮阳等功效,是一种不可多得、滋补养生的天然保健药酒。
具体实施方式
实施例1:
一种牛蒡根保健酒的制备方法,具体操作步骤为:
(1)药材浸制:取牛蒡根1千克,天麻、竹荪各0.8千克,白术、五味子、土茯苓、白豆蔻、淡竹叶、陈皮各0.5千克,洗净晒干,放入粉碎机粉碎,再浸泡在100升白酒中,浸泡30天,然后过滤得药材浸制,制酒备用;
(2)糖、水处理:水要经过离子交换树脂处理,并经过紫外线灭菌;采用无菌水溶解果糖、饴糖,采用间接加温,恒温净化35分钟后经多层面纱过滤,取过滤液冷却备用;
(3)牛蒡根保健酒的调配:依据酒的酒度、糖度、酸度、药物量及色泽,采取由低到高的原则进行勾兑,再加入适量的腊梅根、绞股蓝粉、芦根粉;
(4)灭菌:调配好的酒用不锈钢夹层锅间接加热灭菌,然后装瓶,为保证酒品质量,装好瓶后需再经过蒸汽杀菌槽加热灭菌,即为成品。
实施例2:
一种牛蒡根保健酒的制备方法,具体操作步骤为:
(1)药材浸制:取牛蒡根2千克,葛根、天门冬各1.2千克,太子参、车前草、菊芋、浙贝母、金银花各1千克,洗净晒干,切成片,再浸泡在100升大曲酒中,浸泡28天,然后过滤得药材浸制,制酒备用;
(2)糖、水处理:水要经过离子交换树脂处理,并经过紫外线灭菌;采用无菌水溶解蔗糖。麦芽糖,采用间接加温,恒温净化65分钟后经多层面纱过滤,取过滤液冷却备用;
(3)牛蒡根保健酒的调配:依据酒的酒度、糖度、酸度、药物量及色泽,采取由低到高的原则进行勾兑,再加入适量的五味子提取液、薏苡仁粉、山楂粉;
(4)灭菌:调配好的酒用不锈钢夹层锅间接加热灭菌,然后装瓶,为保证酒品质量,装好瓶后需再经过蒸汽杀菌槽加热灭菌,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种牛蒡根保健酒的制备方法,其特征在于,采用牛蒡根、药材浸制→糖、水处理→酒液调配→灭菌→装瓶→成品的制作工艺流程,具体操作步骤为:
(1)药材浸制:取牛蒡根1千克,葛根、连翘、白术、金果榄根、何首乌、天麻各0.5千克,积雪草、野枇杷叶、牡丹皮各0.35千克,洗净晒干,放入粉碎机粉碎,再浸泡在45升白酒中,浸泡50天,然后过滤得药材浸制,制酒备用;
(2)糖、水处理:水要经过离子交换树脂处理,并经过紫外线灭菌;采用无菌水溶解葡萄糖,采用间接加温,恒温净化40分钟后经多层面纱过滤,取过滤液冷却备用;
(3)牛蒡根保健酒的调配:依据酒的酒度、糖度、酸度、药物量及色泽,采取由低到高的原则进行勾兑,再加入适量的山楂汁、蛋白粉、决明子浸提汁;
(4)灭菌:调配好的酒用不锈钢夹层锅间接加热灭菌,然后装瓶,为保证酒品质量,装好瓶后需再经过蒸汽杀菌槽加热灭菌,即为成品。
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