CN106754057B - 一种保健红曲糯米酒及其制备方法 - Google Patents
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Abstract
本发明提供了一种保健红曲糯米酒及其制备方法,所述保健红曲糯米酒由以下重量份的原料制成:糯米100‑120份、中药组合配料6‑12份、红曲20‑25份、聚赖氨酸0.05‑1份和水120‑150份,所述中药组合配料由以下重量份数原料组成:前处理的荷叶25‑30份、前处理的决明子30‑40份、前处理的橙皮15‑20份,前处理的山楂10‑30份。本发明提供的保健红曲糯米酒具有行气止痛、活血化疲、清热祛湿、降脂减肥、抑菌抗病毒及抗氧化等功效,通过加入聚赖氨酸,解决了传统糯米红曲酒中桔霉素含量高的问题。
Description
技术领域
本发明属保健食品饮料技术加工领域,具体涉及一种保健红曲酒及制备方法。
背景技术
随着经济水平的不断发展,人们对健康饮酒意识逐渐增强,营养保健的全新饮酒理念也越来越深入人心。酒类作为中国人节日宴请的必备品,虽给人们带来了乐趣,同时也对人们的身体健康造成了伤害。红曲酒为我国的一种名酒,由于含有Monacolin类化合物、各种色素单体、麦角固醇、长链脂肪酸及多种抗菌活性物质,能明显抑制胆固醇合成,降低人体血液中的血脂含量,据此红曲酒具有一定的降血脂、降血压、活血化疲等功效。但在传统制备红曲酒的过程中,同时红曲霉也会产生一种具有严重毒副作用和不良反应的真菌毒素——桔霉素,它的存在严重制约了红曲酒的品质和安全性。因此,减少红曲酒中桔霉素的含量是酿酒行业中一个急需解决的问题。
在传统的红曲酒酿造过程中通常加入酵母膏,由于营养丰富,促使桔霉素的分泌增多,使其保健效果大打折扣,传统红曲酒酒味偏酸、涩,香味只有米香味,较为单调,也影响了它的广泛使用。
中国专利CN103937634A两面针红曲酒及制备方法,采用两面针中草药,经处理后制备成两面针生物碱粉剂,再与制备的红曲酒混匀即可,生物利用度不高,与我们的方法有很大差异。
发明内容
为解决上述问题,本发明提供一种红曲霉发酵中药保健药酒,具有行气止痛、活血化疲、清热祛湿、降脂减肥、抑菌抗病毒及抗氧化等功效。通过加入聚赖氨酸,解决了传统糯米红曲酒中桔霉素含量高的问题。该保健药酒绿色天然,无毒副作用,香气浓郁,口味醇厚,回味悠长,饮用效果更好。
一种保健红曲糯米酒,由以下重量份的原料制成:糯米100‐120份、中药组合配料6‐12份、红曲20‐25份、聚赖氨酸0.05‐1份和水120‐150份,所述中药组合配料由以下重量份数原料组成:前处理的荷叶25‐30份、前处理的决明子30‐40份、前处理的橙皮15‐20份,前处理的山楂10‐30份。
荷叶、决明子、山楂、橙皮是我国民间的常用中药。荷叶的主体活性成分是黄酮类化合物,具有清热祛湿、止血利水、降脂减肥、抑菌抗病毒及抗氧化等功效。决明子中含有较好的抗氧化作用的物质,可以改善脂肪肝引起的脂质过氧化损伤。山楂具有抗心肌缺血及灌注损伤的作用,可促进消化酶分泌,调节肠胃功能。山楂和决明子能减少脂肪在肝脏和肾脏的堆积,降低血脂水平,且配伍使用后效果更佳。橙皮含黄酮苷、维生素B1、维生素C等成分,具有抗过敏、降低胆固醇、调整心脏功能以及利胆溶石等作用,能促进胃液的分泌,有助消化的功能,同时对胃肠平滑肌有松弛作用。
红曲霉以糯米和特定选择的中药作为菌质发酵,红曲霉和中药相互影响,共同发酵,发酵条件温和,通过生物酶解作用使中药活性成分溶解率提高,同时红曲霉在中药的影响下,红曲色素、Monacolin K、γ‐氨基丁酸(GA‐BA)等药物有效成分分泌量增加,两者互相影响,提高了红曲酒的防病保健效果。
作为优选,所述前处理的荷叶的制备方法为:荷叶水洗干净,在60℃烘箱中烘干,粉碎,过40目筛;
所述前处理的决明子的制备方法为:决明子在25℃水中浸泡约7h,置于焙炒机里,温度控制在35℃,保持15min,然后持续升温到180℃,保持2min,用粉碎机粉碎,过12目筛;
所述前处理的橙皮的制备方法为:取洗净的橙皮,在60℃烘箱中烘干20h,粉碎,过40目筛;
所述前处理的山楂的制备方法为:山楂净制、炮制,用粉碎机进行粉碎,过100目筛,得到山楂粉。
本发明同时提供了一种制备保健红曲糯米酒的方法,包括如下步骤:
(1)中药组合辅料的前处理
荷叶水洗干净,在60℃烘箱中烘干,粉碎,过40目筛;决明子在25℃水中浸泡约7h,置于焙炒机里,温度控制在35℃,保持15min,然后持续升温到180℃,保持2min,用粉碎机粉碎,过12目筛;取洗净的橙皮,在60℃烘箱中烘干20h,粉碎,过40目筛;山楂净制、炮制,用粉碎机进行粉碎,过100目筛,得到山楂粉;
(2)中药组合配料的配伍
将步骤(1)中处理好的荷叶、决明子、橙皮和山楂按质量比25‐30:30‐40:15‐20:10‐30混合均匀;
(3)红曲酒制备
将选好的糯米进行清洗除杂,在水中浸泡24h,将米捞出沥干,进行蒸煮、焖饭、摊凉,得到糯米饭;将红曲在水中浸渍10h备用;待糯米饭降温到30‐31℃,取2/3份配方量的糯米饭加入1‐2%配方量的红曲和50%配方量的水,翻搅均匀后于28℃保温培养,糖化发酵24h,待温度上升至32‐34℃,开耙降温,加1/4配方量水翻醅,在敞口下发酵24h;再加入剩余的红曲,配方量的中药组合配料,剩余的糯米饭,配方量的聚赖氨酸及剩余的水,混合搅拌均匀,恒温发酵3‐5天,发酵期间,每天开耙降温一次;再敞口发酵24h后转移至酒坛密封,进行后发酵,最后经压榨、过滤和灭菌,得到红曲酒。
在发酵过程中,由于加入聚赖氨酸提供低的pH值环境,有利于促进红曲黄色素生物合成,抑制桔霉素的生成,能有效降低其在红曲酒中的含量。
作为优选,步骤(3)中所述后发酵的温度为8‐28℃,后发酵的时间为30‐60天。
本发明与现有技术相比,有以下优点及有益效果:
(1)本发明加入了预处理过的荷叶、决明子、山楂、橙皮中药组合成分,提高了红曲酒的药效活性成分;经过特定的方法制备,制备得到的保健糯米酒有效成分易被人体吸收;
(2)本发明加入聚赖氨酸代替传统的氮源酵母膏,不影响红曲色素的产率的情况下,抑制了桔霉素产生;
(3)本发明使红曲酒具有护肝利胆,健脾养胃,降脂减肥,美容养颜,预防高血压,防癌和消除疲劳等功效,常年食用还具有延年益寿的功效;
(4)本发明的原料属纯天然食料易得,总体价格低廉,制备工艺简单,适于推广。
具体实施方式
为了更好的理解上述技术方案,下面将结合具体的实施方式对上述技术方案进行详细的说明,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。
表1三种具体实施例的配方量及发酵条件
实施例1
一种保健红曲酒及其制备工艺,具体操作步骤为:
按重量份称取糯米100份,中药组合辅料6份,红曲20份,聚赖氨酸0.05份,水120份。
(1)将中药组合辅料中的荷叶25%、决明子30%、橙皮15%、山楂30%的比例配伍好,取1份备用;
(2)将100份糯米进行清洗除杂,在20℃的水中浸泡48h,将米捞出沥干,在100℃下带浆蒸煮30min,再焖饭30min,摊凉,得到糯米饭;饭温控制为30‐31℃,沥去余水。取2/3份的糯米饭加入0.3份红曲和60份配方量的水,翻搅均匀后于28℃保温培养,糖化发酵24h,待温度上升至32‐34℃,开耙降温,加30份配方量水翻醅,在敞口下发酵24h;
(3)添加剩余的红曲,6份配方量的中药组合配料,剩余的糯米饭,及0.05份配方量的聚赖氨酸及剩余的水,进行混合搅拌均匀,进行恒温发酵3‐5天,每天开耙降温一次;再敞口发酵24h后转移至酒坛密封,在28℃条件下进行后发酵30天,最后经压榨、过滤和灭菌,得到红曲酒。
发酵结束后,对本发明制备的红曲糯米酒样品进行桔霉素含量的测定。将样品pH调节至2.5,用60%乙醇以料液比为1:2超声提取20min,经萃取得到有机相,旋转蒸发至干并用甲醇复溶,最后用髙效液相荧光检测法进行测定分析(HypersilODS2,5μm,250x4.61mm);检测器:RF‐20A荧光检测器,流动相:乙腈:水(pH2.5)=30:70,流速:0.8mL/min,检测波长:λex=331nm,λem=500nm,进样量:20μL,柱温:28℃。检测结果,不加聚赖氨酸的空白对照组(以酵母膏替代聚赖氨酸)桔霉素含量为0.512μg/mL,本实施例制备的红曲糯米酒中桔霉素含量为0.034μg/mL。
实施例2
一种保健红曲酒及其制备工艺,具体操作步骤为:按重量份称取糯米110份,中药组合辅料9份,红曲23份,聚赖氨酸0.5份,水135份。
(1)将中药组合辅料中的荷叶28%、决明子35%、橙皮18%、山楂19%的比例配伍好,取1份备用;
(2)将100份糯米进行清洗除杂,在20℃的水中浸泡48h,将米捞出沥干,在100℃下带浆蒸煮30min,再焖饭30min,摊凉,得到糯米饭;饭温控制为30‐31℃,沥去余水。取2/3份的糯米饭加入0.34份红曲和68份配方量的水,翻搅均匀后于28℃保温培养,糖化发酵24h,待温度上升至32‐34℃,开耙降温,加34份配方量水翻醅,在敞口下发酵24h;
(3)添加剩余的红曲,9份配方量的中药组合配料,剩余的糯米饭,及0.5份配方量的聚赖氨酸及剩余的水,进行混合搅拌均匀,进行恒温发酵3‐5天,每天开耙降温一次;再敞口发酵24h后转移至酒坛密封,在18℃条件下进行后发酵45天,最后经压榨、过滤和灭菌,得到红曲酒。
经实施例1中的桔霉素含量的测定方法进行检测,本实施例制备的红曲糯米酒中桔霉素含量为0.047μg/mL。
实施例3
一种保健红曲酒及其制备工艺,具体操作步骤为:按重量份称取糯米120份,中药组合辅料12份,红曲25份,聚赖氨酸1份,水150份。
(1)将中药组合辅料中的荷叶30%、决明子40%、橙皮20%、山楂10%的比例配伍好,取1份备用;
(2)将120份糯米进行清洗除杂,在20℃的水中浸泡48h,将米捞出沥干,在100℃下带浆蒸煮30min,再焖饭30min,摊凉,得到糯米饭;饭温控制为30‐31℃,沥去余水。取2/3份的糯米饭加入0.5份红曲和75份配方量的水,翻搅均匀后于28℃保温培养,糖化发酵24h,待温度上升至32‐34℃,开耙降温,加38份配方量水翻醅,在敞口下发酵24h;
(3)添加剩余的红曲,12份配方量的中药组合配料,剩余的糯米饭,及1份配方量的聚赖氨酸及剩余的水,进行混合搅拌均匀,进行恒温发酵3‐5天,每天开耙降温一次;再敞口发酵24h后转移至酒坛密封,在8℃条件下进行后发酵60天,最后经压榨、过滤和灭菌,得到红曲酒。
经实施例1中的桔霉素含量的测定方法进行检测,本实施例制备的红曲糯米酒中桔霉素含量为0.051μg/mL。
实施例4动物试验
通过以下动物实验试例来进一步阐明本发明的保健红曲糯米酒具有较好的降脂减肥功效。
采用预防性高血脂模型法。采用SD大鼠,SPF级,雄性,体重90‐110g,动物适应性饲养1周,实验前,对各大鼠称取体重,并通过眼内眦取血测定血清胆固醇(TC)、甘油三酯(TG)含量来观察其正常值。根据TC水平,采用分层随机抽样方法将大鼠分为5组,每组13只。开始给实施例1制备的保健红曲糯米酒后,阴性对照组采用普通饲料喂养,其余各组均用高脂饲料(78.8%基础饲料、1%胆固醇、10%蛋黄粉、10%猪油、0.2%胆盐)喂养。实验组大鼠给予红曲酒低、中、高三种剂量(2.5mL/Kg、5mL/Kg、15mL/Kg),两个对照组给予3%蒸馏水分别添加在饲料中,每天1次,连续36d。实验至第15和36d时分别称重及TC、TG含量测定,采血前各组大鼠禁食16h。TC、TG含量的测定均用酶试剂一终点法。实验数据(应用SPSS统计软件)以方差分析进行统计处理。
结果判定依据:降脂功能结果判定在TC、TG指标检测中血清两项指标阳性,则可判定本发明保健红曲糯米酒具有降血脂功能。实验结果如下表2。
表2保健红曲糯米酒对小鼠各项指标的影响(g,n=13)
实验结果分析:
1)本发明保健红曲糯米酒对大鼠体重的影响
大鼠给予本发明保健红曲糯米酒之前的初始体重和给予本发明保健红曲糯米酒之后的体重在各剂量组与高脂组大鼠的增重比基础对照组高,表明本发明保健红曲糯米酒对大鼠的体重无不良影响。
2)本发明保健红曲糯米酒对大鼠血清的影响
实验开始在给予本发明保健红曲糯米酒前,各组TC含量基本一致,给予大鼠不同剂量的本发明保健红曲糯米酒15、36天,与实验前比较,高脂对照组TC含量均高于阴性对照组,且差异有显著性,说明高脂模型建立成功。第36天时,保健红曲糯米酒三个剂量组的TC含量均低于高脂对照组,TC显著降低,表明该保健红曲糯米酒具有降低血清总胆固醇的作用。
3)本发明保健红曲糯米酒对大鼠血清的影响
实验开始在给予本发明保健红曲糯米酒前,各组TG含量基本一致。给予大鼠不同剂量的本发明保健红曲糯米酒15、36天,与实验前比较,高脂对照组TG含量均高于阴性对照组,差异有显著性,表明高脂模型建立成功。第36天时,各剂量组的TG含量显著降低且均低于高脂对照,表明保健红曲糯米酒具有降低大鼠TG的作用。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (4)
1.一种保健红曲糯米酒,其特征在于,所述保健红曲糯米酒由以下重量份的原料制成:糯米100-120份、中药组合配料6-12份、红曲20-25份、聚赖氨酸0.05-1份和水120-150份,所述中药组合配料由以下重量份数原料组成:前处理的荷叶25-30份、前处理的决明子30-40份、前处理的橙皮15-20份,前处理的山楂10-30份。
2.如权利要求1所述的保健红曲糯米酒,其特征在于,所述前处理的荷叶的制备方法为:荷叶水洗干净,在60℃烘箱中烘干,粉碎,过40目筛;
所述前处理的决明子的制备方法为:决明子在25℃水中浸泡7h,置于焙炒机里,温度控制在35℃,保持15min,然后持续升温到180℃,保持2min,用粉碎机粉碎,过12目筛;
所述前处理的橙皮的制备方法为:取洗净的橙皮,在60℃烘箱中烘干20h,粉碎,过40目筛;
所述前处理的山楂的制备方法为:山楂净制、炮制,用粉碎机进行粉碎,过100目筛,得到山楂粉。
3.制备权利要求1或2所述保健红曲糯米酒的方法,其特征在于,包括如下步骤:
(1)中药组合辅料的前处理
荷叶水洗干净,在60℃烘箱中烘干,粉碎,过40目筛;决明子在25℃水中浸泡7h,置于焙炒机里,温度控制在35℃,保持15min,然后持续升温到180℃,保持2min,用粉碎机粉碎,过12目筛;取洗净的橙皮,在60℃烘箱中烘干20h,粉碎,过40目筛;山楂净制、炮制,用粉碎机进行粉碎,过100目筛,得到山楂粉;
(2)中药组合配料的配伍
将步骤(1)中处理好的荷叶、决明子、橙皮和山楂按质量比25-30:30-40:15-20:10-30混合均匀;
(3)红曲酒制备
将选好的糯米进行清洗除杂,在水中浸泡24h,将米捞出沥干,进行蒸煮、焖饭、摊凉,得到糯米饭;将红曲在水中浸渍10h备用;待糯米饭降温到30-31℃,取2/3份配方量的糯米饭加入1-2%配方量的红曲和50%配方量的水,翻搅均匀后于28℃保温培养,糖化发酵,待温度上升至32-34℃,开耙降温,加1/4配方量水翻醅,在敞口下发酵24h;再加入剩余的红曲,配方量的中药组合配料,剩余的糯米饭,配方量的聚赖氨酸及剩余的水,混合搅拌均匀,恒温发酵3-5天,发酵期间,每天开耙降温一次;再敞口发酵24h后转移至酒坛密封,进行后发酵,最后经压榨、过滤和灭菌,得到红曲酒。
4.如权利要求3所述的保健红曲糯米酒制备方法,其特征在于,步骤(3)中所述后发酵的温度为8-28℃,后发酵的时间为30-60天。
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