CN106754117A - 一种保肝解毒的赤芝原浆酒 - Google Patents
一种保肝解毒的赤芝原浆酒 Download PDFInfo
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Abstract
本发明公开了一种保肝解毒的赤芝原浆酒，由以下原料制成：原浆酒、灵芝子实体、人参、败酱草、漏芦、扁蓄、番茄、金针菇、南瓜、野生蜂蜜、鸡蛋、冰糖、北五味子多糖、黑豆多糖、苹果酸、茵陈色原酮。该酒口感酸甜，香味浓郁，营养丰富，利于吸收，保健功能全面，能够保肝解毒，调理气血，舒筋活络，预防心脑血管疾病，增强免疫力，延缓衰老，预防肿瘤，延年益寿；将生鸡蛋置于原浆酒中，加入苹果酸，提取鸡蛋较多的营养成分；中药经熬煮和干燥后加入，充分提取有效成分，提高中药利用率；果蔬经冷冻干燥后加入，保持营养成分，丰富酒的风味；经逐步冷冻和解冻，在安静的条件下破坏浸泡物的细胞结构，促进有效成分浸出，提高护肝解毒功能。
Description
技术领域
本发明涉及保健酒加工领域，具体的说，涉及一种保肝解毒的赤芝原浆酒。
背景技术
赤芝，又名丹芝，是灵芝中药效较好的种类之一，药用部位为其子实体。赤芝含有多糖、灵芝多肽、三萜类、16种氨基酸、蛋白质以及微量元素Ge、P、Fe、Ca、Mn、Zn等有效成份，研究表明，赤芝能够抗肿瘤，提高免疫功能，抗衰老，调解机体代谢平衡，促进DNA合成，抗氧化，清除自由基，治疗心脑血管疾病，保肝解毒，治疗溃疡，防治气管炎，促进睡眠，美容养颜。
随着现在社会生活节奏的不断加快，生活和工作压力的不断加大，以及生活水平的不断提高，越来越多的人处于亚健康状态，肝脏功能受损，体内毒素积累，所以对保健有了新的关注，对食品的保健功能也越来越重视，将赤芝子实体的有效成分溶于原浆酒中，消费者在饮酒的同时能够起到保肝解毒的作用。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种保肝解毒的赤芝原浆酒。
一种保肝解毒的赤芝原浆酒，由以下重量份的原料制成：原浆酒67~69、灵芝子实体14~16、人参5~7、败酱草5~7、漏芦5~7、扁蓄5~7、番茄4~6、金针菇4~6、南瓜4~6、野生蜂蜜4~6、鸡蛋4~6、冰糖2.2~2.4、北五味子多糖1.3~1.5、黑豆多糖1.3~1.5、苹果酸0.6~0.8、茵陈色原酮0.04~0.06。
所述的原浆酒，为酒精度数为61~63度的高粱发酵酒。
一种保肝解毒的赤芝原浆酒的制备方法，具体包括以下步骤：
（1）将陶坛洗净，用开水反复烫洗5次，置于72~74℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒和苹果酸，混合均匀，备用；
（2）将灵芝子实体、人参、败酱草、漏芦和扁蓄去杂，洗净，粉碎，粒径为6~8mm，得中药粉，加入中药粉重量3倍量的纯净水，大火煮沸，小火熬煮130~140分钟，至体积为原来的1/4，置于66~68℃的烘箱中烘干至无水分，装入网袋，得中药添加物；
（3）选择新鲜的番茄、金针菇和南瓜，去杂，洗净，南瓜切块，厚度为0.6~0.8cm，置于-54~-52℃的真空冷冻干燥机中，冷冻干燥至水分含量为番茄、金针菇和南瓜总重量的2~3%(w/w)，装入网袋，得干燥果蔬；
（4）选择新鲜、无破损的鸡蛋，洗净，轻轻置于坛内，12~14天后，加入野生蜂蜜、冰糖、北五味子多糖和黑豆多糖，搅拌至完全溶解，3~4天后，加入中药添加物，7~9天后，加入干燥果蔬，封坛，静置，温度为13~17℃，放置11~13天后，置于-15~-13℃静置2~3天，移至-30~-28℃静置6~8天，取出鸡蛋，防止鸡蛋冷冻破碎，移至-56~-54℃静置12~14天，移至-43~-41℃静置11~13天，再移至-13~-11℃静置14~16天，中药和果蔬组织经逐步冷冻和解冻，组织细胞得到破坏，利于有效成分的浸出，加入茵陈色原酮，混合均匀，于-4~-2℃取出所有浸泡物，先经硅藻土过滤，再用孔径为0.22μm的滤膜进行过滤，得保肝解毒的赤芝原浆酒；
（5）灌装，贴标签，得成品。
人参：保肝解毒，调节神经系统，保护心脑血管，提高记忆力，抗疲劳，提高机体适应性，抗肿瘤，调节内分泌，美容护肤。
败酱草：养肝护肝，清热解毒，抗菌消炎，治疗神经衰弱，促进胃肠功能，保护肌肤。
漏芦：清热解毒，调节神经系统，保护心脑血管，促进胃肠功能，抗菌消炎。
扁蓄：保肝护肝，清热利尿，抗菌消炎，美容护肤，延缓衰。
番茄：凉血平肝，清热解毒，抗癌，抗氧化，抗衰老，美容祛斑，保护心脑血管，促进胃肠功能，预防骨质疏松，减肥瘦身，改善贫血。
金针菇：保肝护肝，促进智力发育，降血脂，促进胃肠功能，抗疲劳，预防过敏，促进新陈代谢，抗肿瘤，清除毒素，延年益寿。
南瓜：防癌治癌，保护胃粘膜，降血糖，降血压，预防中风，保肝护肾，增强肝、肾细胞的再生能力。
野生蜂蜜：养肝护肝，保护心脑血管，促进胃肠功能，治疗烧伤和冻伤，抗菌消炎，美容护肤，
鸡蛋：保护肝脏，润肺利咽，清热解毒，预防癌症，补血美容，促进生长发育，益智健脑，改善睡眠。
北五味子多糖和黑豆多糖：保护肝脏，排毒养颜，增强免疫力。
茵陈色原酮：保护肝脏，修复肝损伤。
本发明的优点是：本发明提供的一种保肝解毒的赤芝原浆酒，口感酸甜，醇香扑鼻，无刺激感，营养丰富，利于吸收；加入多种中药、果蔬及有效成分提取剂，营养丰富，保健功能全面，能够保肝解毒，调理气血，舒筋活络，预防心脑血管疾病，增强免疫力，延缓衰老，预防肿瘤，延年益寿；用陶坛密封原浆酒，避免光照，减少异味，保留风味和营养物质，增强保健功能；直接将生鸡蛋置于原浆酒中，加入苹果酸，能够充分提取鸡蛋的营养成分，丰富原浆酒的营养成分；将赤芝子实体及多种中药经熬煮、干燥后加入原浆酒，能够充分提取其水溶性和醇溶性成分，提高中药利用率；果蔬经冷冻干燥后加入原浆酒，保持营养成分，避免带入水分，保持酒精含量，避免杂菌生长，保持酒香和果蔬香，丰富原浆酒的风味；将原浆酒逐步冷冻和解冻，能够在安静的条件下破坏浸泡物的细胞结构，促进有效成分的浸出，提高原浆酒的养生保健功能，护肝解毒效果明显；经两次过滤后进行包装，能够保持酒体澄清稳定，延长货架期。
具体实施方式
下面用具体实施例说明本发明，但并不是对本发明的限制。
实施例1
一种保肝解毒的赤芝原浆酒，由以下重量份的原料制成：原浆酒67、灵芝子实体14、人参5、败酱草5、漏芦5、扁蓄5、番茄4、金针菇4、南瓜4、野生蜂蜜4、鸡蛋4、冰糖2.2、北五味子多糖1.3、黑豆多糖1.3、苹果酸0.6、茵陈色原酮0.04。
所述的原浆酒，为酒精度数为61度的高粱发酵酒。
一种保肝解毒的赤芝原浆酒的制备方法，具体包括以下步骤：
（1）将陶坛洗净，用开水反复烫洗5次，置于72℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒和苹果酸，混合均匀，备用；
（2）将灵芝子实体、人参、败酱草、漏芦和扁蓄去杂，洗净，粉碎，粒径为6~8mm，得中药粉，加入中药粉重量3倍量的纯净水，大火煮沸，小火熬煮130分钟，至体积为原来的1/4，置于66℃的烘箱中烘干至无水分，装入网袋，得中药添加物；
（3）选择新鲜的番茄、金针菇和南瓜，去杂，洗净，南瓜切块，厚度为0.6~0.8cm，置于-54℃的真空冷冻干燥机中，冷冻干燥至水分含量为番茄、金针菇和南瓜总重量的2%(w/w)，装入网袋，得干燥果蔬；
（4）选择新鲜、无破损的鸡蛋，洗净，轻轻置于坛内，12天后，加入野生蜂蜜、冰糖、北五味子多糖和黑豆多糖，搅拌至完全溶解，3天后，加入中药添加物，7天后，加入干燥果蔬，封坛，静置，温度为13℃，放置11天后，置于-15℃静置2天，移至-30℃静置6天，取出鸡蛋，防止鸡蛋冷冻破碎，移至-56℃静置12天，移至-43℃静置11天，再移至-13℃静置14天，中药和果蔬组织经逐步冷冻和解冻，组织细胞得到破坏，利于有效成分的浸出，加入茵陈色原酮，混合均匀，于-4℃取出所有浸泡物，先经硅藻土过滤，再用孔径为0.22μm的滤膜进行过滤，得保肝解毒的赤芝原浆酒；
（5）灌装，贴标签，得成品。
实施例2
一种保肝解毒的赤芝原浆酒，由以下重量份的原料制成：原浆酒68、灵芝子实体15、人参6、败酱草6、漏芦6、扁蓄6、番茄5、金针菇5、南瓜5、野生蜂蜜5、鸡蛋5、冰糖2.3、北五味子多糖1.4、黑豆多糖1.4、苹果酸0.7、茵陈色原酮0.05。
所述的原浆酒，为酒精度数为62度的高粱发酵酒。
一种保肝解毒的赤芝原浆酒的制备方法，具体包括以下步骤：
（1）将陶坛洗净，用开水反复烫洗5次，置于73℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒和苹果酸，混合均匀，备用；
（2）将灵芝子实体、人参、败酱草、漏芦和扁蓄去杂，洗净，粉碎，粒径为6~8mm，得中药粉，加入中药粉重量3倍量的纯净水，大火煮沸，小火熬煮135分钟，至体积为原来的1/4，置于67℃的烘箱中烘干至无水分，装入网袋，得中药添加物；
（3）选择新鲜的番茄、金针菇和南瓜，去杂，洗净，南瓜切块，厚度为0.6~0.8cm，置于-53℃的真空冷冻干燥机中，冷冻干燥至水分含量为番茄、金针菇和南瓜总重量的2.5%(w/w)，装入网袋，得干燥果蔬；
（4）选择新鲜、无破损的鸡蛋，洗净，轻轻置于坛内，13天后，加入野生蜂蜜、冰糖、北五味子多糖和黑豆多糖，搅拌至完全溶解，3天后，加入中药添加物，8天后，加入干燥果蔬，封坛，静置，温度为15℃，放置12天后，置于-14℃静置2天，移至-29℃静置7天，取出鸡蛋，防止鸡蛋冷冻破碎，移至-55℃静置13天，移至-42℃静置12天，再移至-12℃静置15天，中药和果蔬组织经逐步冷冻和解冻，组织细胞得到破坏，利于有效成分的浸出，加入茵陈色原酮，混合均匀，于-3℃取出所有浸泡物，先经硅藻土过滤，再用孔径为0.22μm的滤膜进行过滤，得保肝解毒的赤芝原浆酒；
（5）灌装，贴标签，得成品。
实施例3
一种保肝解毒的赤芝原浆酒，由以下重量份的原料制成：原浆酒69、灵芝子实体16、人参7、败酱草7、漏芦7、扁蓄7、番茄6、金针菇6、南瓜6、野生蜂蜜6、鸡蛋6、冰糖2.4、北五味子多糖1.5、黑豆多糖1.5、苹果酸0.8、茵陈色原酮0.06。
所述的原浆酒，为酒精度数为63度的高粱发酵酒。
一种保肝解毒的赤芝原浆酒的制备方法，具体包括以下步骤：
（1）将陶坛洗净，用开水反复烫洗5次，置于74℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒和苹果酸，混合均匀，备用；
（2）将灵芝子实体、人参、败酱草、漏芦和扁蓄去杂，洗净，粉碎，粒径为6~8mm，得中药粉，加入中药粉重量3倍量的纯净水，大火煮沸，小火熬煮140分钟，至体积为原来的1/4，置于68℃的烘箱中烘干至无水分，装入网袋，得中药添加物；
（3）选择新鲜的番茄、金针菇和南瓜，去杂，洗净，南瓜切块，厚度为0.6~0.8cm，置于-52℃的真空冷冻干燥机中，冷冻干燥至水分含量为番茄、金针菇和南瓜总重量的3%(w/w)，装入网袋，得干燥果蔬；
（4）选择新鲜、无破损的鸡蛋，洗净，轻轻置于坛内，14天后，加入野生蜂蜜、冰糖、北五味子多糖和黑豆多糖，搅拌至完全溶解，4天后，加入中药添加物，9天后，加入干燥果蔬，封坛，静置，温度为17℃，放置13天后，置于-13℃静置3天，移至-28℃静置8天，取出鸡蛋，防止鸡蛋冷冻破碎，移至-54℃静置14天，移至-41℃静置13天，再移至-11℃静置16天，中药和果蔬组织经逐步冷冻和解冻，组织细胞得到破坏，利于有效成分的浸出，加入茵陈色原酮，混合均匀，于-2℃取出所有浸泡物，先经硅藻土过滤，再用孔径为0.22μm的滤膜进行过滤，得保肝解毒的赤芝原浆酒；
（5）灌装，贴标签，得成品。
对比例
一种保肝解毒的赤芝原浆酒，由以下重量份的原料制成：原浆酒70、灵芝子实体15、人参6。
所述的原浆酒，为酒精度数为65%的高粱发酵酒。
一种保肝解毒的赤芝原浆酒的制备方法，具体包括以下步骤：
（1）将玻璃坛洗净，用开水反复烫洗5次，置于70℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒，备用；
（2）将灵芝子实体和人参去杂，洗净，粉碎，粒径为8mm，装入网袋，得中药粉；
（3）将中药粉置于原浆酒中，封坛，浸泡60天，过滤，得保肝解毒的赤芝原浆酒；
（4）灌装，贴标签，得成品。
实施例和对比例赤芝原浆酒的感官评定：
随机选择18~65岁的受试者40位，对实施例和对比例赤芝原浆酒进行感官评定，并打分，每项满分为10分，取平均值。实施例和对比例馒头的感官评定结果见表1。
表1：实施例和对比例馒头的感官评定结果
| 项目 | 口感 | 香味 | 外观 | 色泽 |
| 实施例1 | 8 | 9 | 8 | 9 |
| 实施例2 | 9 | 9 | 9 | 9 |
| 实施例3 | 9 | 9 | 9 | 9 |
| 对比例 | 7 | 7 | 8 | 7 |
从表1能够看出，实施例保肝解毒的赤芝原浆酒，口感酸甜，无刺激感，香味浓郁，酒体澄清稳定，呈红棕色，得到广大消费者的喜爱。
实施例和对比例赤芝原浆酒的保肝解毒功能：
随机选择体重18~22克的健康清洁级昆明种小鼠200只，雌雄各半，随机分为5组，每组雌雄各20只，给予正常饮食，实施例组和对比例组每天分别灌胃该组的赤芝原浆酒0.2毫升，对照组灌胃生理盐水0.2毫升，连续灌胃7天，第8天，将所有小鼠灌胃体积分数为70%(v/v)的酒精溶液4毫升，禁食12小时，颈椎脱臼法处死，测血清谷氨酸转氨酶(ALT)、血清谷草转氨酶(AST)、血清总蛋白(TP)、肝脏指数(LI)。实施例和对比例赤芝原浆酒的保肝解毒功能结果见表2。
表2：实施例和对比例赤芝原浆酒的保肝解毒功能
| 项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 | 对照组 |
| ALT/(U/L) | 64.32 | 61.24 | 57.46 | 76.75 | 96.62 |
| AST/(U/L) | 89.54 | 83.75 | 78.83 | 103.74 | 122.35 |
| TP/(g/L) | 25.67 | 27.13 | 29.24 | 13.22 | 9.34 |
| LI | 4.35 | 4.18 | 3.87 | 4.92 | 5.64 |
从表2能够看出，实施例保肝解毒的赤芝原浆酒喂食小鼠后，实施例组小鼠的ALT、AST和LI水平明显较对比例组和对照组小，TP水平明显较对比例组和对照组大，表明实施例组的小鼠肝功能状况明显较对比例组和对照组好，说明本发明提供的保肝解毒的赤芝原浆酒具有显著的保肝解毒功能。
Claims (3)
1.一种保肝解毒的赤芝原浆酒，其特征在于，由以下重量份的原料制成：原浆酒67~69、灵芝子实体14~16、人参5~7、败酱草5~7、漏芦5~7、扁蓄5~7、番茄4~6、金针菇4~6、南瓜4~6、野生蜂蜜4~6、鸡蛋4~6、冰糖2.2~2.4、北五味子多糖1.3~1.5、黑豆多糖1.3~1.5、苹果酸0.6~0.8、茵陈色原酮0.04~0.06。
2.根据权利要求1所述保肝解毒的赤芝原浆酒，其特征在于，所述的原浆酒，为酒精度数为61~63度的高粱发酵酒。
3.根据权利要求1所述保肝解毒的赤芝原浆酒的制备方法，其特征在于，具体包括以下步骤：
（1）将陶坛洗净，用开水反复烫洗5次，置于72~74℃的烘箱中，烘干至坛内无明显水滴，加入原浆酒和苹果酸，混合均匀，备用；
（2）将灵芝子实体、人参、败酱草、漏芦和扁蓄去杂，洗净，粉碎，粒径为6~8mm，得中药粉，加入中药粉重量3倍量的纯净水，大火煮沸，小火熬煮130~140分钟，至体积为原来的1/4，置于66~68℃的烘箱中烘干至无水分，装入网袋，得中药添加物；
（3）选择新鲜的番茄、金针菇和南瓜，去杂，洗净，南瓜切块，厚度为0.6~0.8cm，置于-54~-52℃的真空冷冻干燥机中，冷冻干燥至水分含量为番茄、金针菇和南瓜总重量的2~3%(w/w)，装入网袋，得干燥果蔬；
（4）选择新鲜、无破损的鸡蛋，洗净，轻轻置于坛内，12~14天后，加入野生蜂蜜、冰糖、北五味子多糖和黑豆多糖，搅拌至完全溶解，3~4天后，加入中药添加物，7~9天后，加入干燥果蔬，封坛，静置，温度为13~17℃，放置11~13天后，置于-15~-13℃静置2~3天，移至-30~-28℃静置6~8天，取出鸡蛋，移至-56~-54℃静置12~14天，移至-43~-41℃静置11~13天，再移至-13~-11℃静置14~16天，加入茵陈色原酮，混合均匀，于-4~-2℃取出所有浸泡物，先经硅藻土过滤，再用孔径为0.22μm的滤膜进行过滤，得保肝解毒的赤芝原浆酒；
（5）灌装，贴标签，得成品。
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