CN106867808A - 一种复方茯苓保健酒的制备方法 - Google Patents
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Abstract
本发明公开了一种复方茯苓保健酒的制备方法，首先是以桑葚和茯苓为原料制备桑葚基酒，在桑葚基酒中，加入由茯苓、酸枣仁、党参和甘草粉碎后通过超声波辅助减压回流提取工艺制成的浸膏，陈化，成熟后灌装即得；发明产品具有澄清透明、营养丰富、风味独特、能延缓衰老、增强免疫力、抗疲劳解压、镇静安神和滋养心肝等特点，可起到保健和治疗的功效，适合长期饮用。
Description
技术领域
本发明涉及到保健药酒领域，尤其是涉及到一种复方茯苓保健酒的制备方法。
背景技术
桑椹又称桑果，以柔软多汁、酸甜可口、清香味美并富含多种氨基酸、维生素以及多种功能性成分，如芦丁、花青素、白黎芦醇等而受到人们的广泛喜爱。桑葚具有改善皮肤、延缓衰老等功效，可以抗衰老、增强免疫力。桑葚对脾脏有增重作用，对溶血性反应有增强作用，可防止人体动脉硬化、骨骼关节硬化，促进新陈代谢。它可以促进血红细胞的生长，防止白细胞减少，并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效。中医学认为，桑葚性味甘寒，具有补肝益肾、生津润肠、乌发明目等功效。
茯苓又称万灵桂，是一种拟层孔菌科真菌茯苓的干燥菌核。其形状主要有球形、卵圆形和不规则团块，外皮黑褐色，里面白色或粉红色，多分布在我国云南、贵州和湖南等地。在中国的传统医学中，茯苓的药用已有二千多年的历史，茯苓性甘、淡、平，具有抑菌利尿、保肝健胃、镇静安神、增强抵抗力及美容养颜等作用。
酸枣仁含丰富的脂肪油、蛋白质、甾醇、三萜类、酸枣仁皂甙、维生素C等物质，主产河北、陕西、河南、辽宁等地。其味甘、酸，性平，具有镇静、催眠、镇痛、敛汗、滋养心肝抗惊厥作用，可用于阴血不足、心悸怔忡、失眠健忘、体虚多汗。
党参表面黄棕色或灰黄色，有裂隙或菊花纹，中央呈淡黄色圆心。其味甘，性平，有特殊香气，具有补中益气、止渴、健脾益肺，养血生津等功能。常用于脾肺气虚，食少倦怠，咳嗽虚喘，气血不足，面色萎黄，心悸气短，津伤口渴，内热消渴、四肢无力、食欲不佳、气津两虚以及血虚萎黄等症。
甘草又称甜草，多生长在干旱、半干旱的荒漠草原、沙漠边缘和黄土丘陵地带。其药用部位是根及根茎，性平和，入心、脾、肺、胃四经。甘草能补脾益气，止咳润肺，缓急解毒，调和百药，可泻火解毒、缓急止痛、能散表寒、补中益气。在中医上，临床应用分“生用”与“蜜炙”之别，生用主治咽喉肿痛，痛疽疮疡，胃肠道溃疡以及解药毒、食物中毒等；蜜炙主治脾胃功能减退，大便溏薄，乏力发热以及咳嗽、心悸等。
保健酒原材料丰富、操作工艺简单、经济效益好，故其市场发展空间广阔。而目前，尚未看到有关复方茯苓桑葚保健酒的研究报道。
发明内容
本发明的目的是提供一种具有延缓衰老、增强免疫力、抗疲劳解压等作用的复方茯苓桑葚保健酒的制备方法。
本发明方法将成熟饱满的新鲜桑葚清洗干净，加入水打浆，添加白砂糖、茯苓粉、α-淀粉酶，加热杀菌并使得茯苓粉中的淀粉糊化水解，冷却后添加果胶酶、纤维素酶、以及甜酒曲，混合均匀后在20～25℃下水解发酵；再加入果酒酵母进行酒精发酵，发酵结束后离心抽滤得滤液，再将滤液减压蒸馏收集馏分得桑葚基酒；分别将茯苓、酸枣仁、党参、枸杞和甘草粉碎过筛，再分别装入容器中并加食用乙醇，采用超声波辅助减压回流浸提技术进行提取，第二次采用水提取，合并提取液，浓缩的浸膏；按比例配制浸膏，加入桑葚基酒，在酒缸中陈化，成熟后灌装即得保健酒。
本发明复方茯苓保健酒的制备方法具体工艺步骤如下：
（1）筛选成熟饱满的新鲜桑葚并清洗干净后，加入桑葚质量0.2~0.4倍的水打浆，然后在浆料中添加70~100g/L白糖、80~100g/L 的茯苓粉、100~200mg/L的α-淀粉酶，加热至80～90℃杀菌，冷却至常温后添加400~600mg/L果胶酶、50~70mg/L纤维素酶和300~600mg/L的甜酒曲，混合均匀后在20~25℃下发酵7~10天；再加入80~120mg/L的果酒酵母并在28~30℃发酵15~30天；过滤，将滤液蒸馏得乙醇含量18%vol～30%vol的馏分，即得桑葚基酒；
（2）分别将茯苓、酸枣仁、党参和甘草粉碎过60~70目筛得干粉，再分别用体积浓度60%~70%的食用乙醇进行超声波辅助减压回流浸提，其中料液比（g:mL）为1:10~15，浸提时间1~2h，浸提温度50~60℃，纱布过滤取汁液，将残渣用水（水量为干残渣重量的3～5倍）于50～70℃浸提5～6小时，合并2次汁液后混匀再通过离心进一步精滤，最后浓缩成浸膏，即得茯苓浸膏、酸枣仁浸膏、党参浸膏、甘草浸膏；
（3）按照重量份，将茯苓浸膏40~60份、酸枣仁浸膏10~20份、党参浸膏5~10份、甘草浸膏10~20份混料；
（4）将步骤（3）混料与4000~6000份桑葚基酒混合均匀，放入入酒缸中密封贮存6～9个月，灌装即得到醇厚芳香的复方茯苓保健酒。
上述方法中使用CO2水溶液清洗桑葚。
所述甜酒曲、果酒酵母均为常规市售产品。
本发明与现有技术相比具有以下有益效果：
1、采用CO2水溶液清洗桑葚，CO2水溶液具有呼吸抑制作用，可抑制微生物及果实的代谢，防止在加工过程中的褐变及其他变质现象的发生；
2、采用高浓度乙醇溶液萃取功效植物，可有效提高小分子功效成分的萃取率，减少一般泡酒中大分子提出较多而出现的沉淀现象，装瓶后的产品品质稳定，商品感官好；
3、使用酒曲预发酵桑葚，由于酒曲中含有根霉、毛霉与酵母等微生物，其中的霉菌会产生少量柠檬酸等有机酸，代替传统人为添加亚硫酸（含SO2）达到改变体系pH，起到护色防止褐变的效果；
4、本发明产品将茯苓提取物与党参、酸枣仁、甘草等提取物根据中医理论，科学配伍，从整体上调节人体机能从而达到舒筋活络、补气血、益精髓、强筋骨、抗疲劳、提高人体免疫力、镇静安神和滋养心肝、抗惊厥等功效。
5、本发明所采用的工艺技术即不会破坏中药材中有效成分、微量成分以及热敏性成分又能够很好地提高生产效率，工艺过程设备成本低、操作简单、适用范围广。
具体实施方式
下面通过实施例对本发明作进一步详细说明，但本发明保护范围不局限于所述内容。
实施例1
（1）筛选成熟饱满的新鲜桑葚并清洗干净后，加入桑葚质量0.2倍的水打浆，然后在浆料中添加70g/L白糖、80g/L 的茯苓粉、100mg/L的α-淀粉酶，加热至80℃杀菌，冷却至常温后添加400mg/L果胶酶、50mg/L纤维素酶和300mg/L的甜酒曲，混合均匀后在20℃下发酵7天；再加入80mg/L的果酒酵母（安琪）并在28~30℃发酵15天；过滤，将滤液蒸馏得乙醇含量18%vol的馏分，得桑葚基酒；
（2）分别将茯苓、酸枣仁、党参和甘草粉碎过60目筛得干粉，再分别用体积浓度60%的食用乙醇进行超声波辅助减压回流浸提，其中料液比（g:mL）为1:10，浸提时间1h，浸提温度50℃，纱布过滤取汁液，将残渣用水（水量为干残渣的3倍）于50℃浸提5小时，合并2次汁液后混匀再通过离心进一步精滤，最后浓缩成浸膏，即得茯苓浸膏、酸枣仁浸膏、党参浸膏、甘草浸膏；
（3）将茯苓浸膏40g、酸枣仁浸膏10g、党参浸膏5g、甘草浸膏10g混料；
（4）将步骤（3）混料与4000g桑葚基酒混合均匀，放入入酒缸中密封贮存6个月，灌装即得到醇厚芳香的复方茯苓保健酒。
实施例2
（1）筛选成熟饱满的新鲜桑葚并用CO2水溶液清洗干净后，加入桑葚质量0.3倍的水打浆，然后在浆料中添加80g/L白糖、90g/L 的茯苓粉、150mg/L的α-淀粉酶，加热至85℃杀菌，冷却至常温后添加450mg/L果胶酶、55mg/L纤维素酶和400mg/L的甜酒曲，混合均匀后在23℃下发酵10天；再加入100mg/L的果酒酵母并在29℃发酵25天；过滤，将滤液蒸馏得乙醇含量24%vol的馏分，得桑葚基酒；
（2）分别将茯苓、酸枣仁、党参和甘草粉碎过70目筛得干粉，再分别用体积浓度60%的食用乙醇进行超声波辅助减压回流浸提，其中料液比（g:mL）为1:12，浸提时间1.5，浸提温度55℃，纱布过滤取汁液，将残渣用水（水量为干残渣的4倍）于60℃浸提5.5小时，合并2次汁液后混匀再通过离心进一步精滤，最后浓缩成浸膏，即得茯苓浸膏、酸枣仁浸膏、党参浸膏、甘草浸膏；
（3）将茯苓浸膏50g、酸枣仁浸膏15g、党参浸膏8g、甘草浸膏15g混料；
（4）将步骤（3）混料与5000g桑葚基酒混合均匀，放入入酒缸中密封贮存7个月，灌装即得到醇厚芳香的复方茯苓保健酒。
实施例3
（1）筛选成熟饱满的新鲜桑葚并用CO2水溶液清洗干净后，加入桑葚质量0.4倍的水打浆，然后在浆料中添加100g/L白糖、100g/L 的茯苓粉、200mg/L的α-淀粉酶，加热至90℃杀菌，冷却至常温后添加600mg/L果胶酶、70mg/L纤维素酶和600mg/L的甜酒曲，混合均匀后在25℃下发酵8天；再加入120mg/L的果酒酵母并在30℃发酵30天；过滤，将滤液蒸馏得乙醇含量30%vol的馏分，得桑葚基酒；
（2）分别将茯苓、酸枣仁、党参和甘草粉碎过70目筛得干粉，再分别用体积浓度70%的食用乙醇进行超声波辅助减压回流浸提，其中料液比（g:mL）为1: 15，浸提时间2h，浸提温度60℃，纱布过滤取汁液，将残渣用水（水量为干残渣的4倍）于70℃浸提6小时，合并2次汁液后混匀再通过离心进一步精滤，最后浓缩成浸膏，即得茯苓浸膏、酸枣仁浸膏、党参浸膏、甘草浸膏；
（3）将茯苓浸膏60g、酸枣仁浸膏20g、党参浸膏10g、甘草浸膏20g混料；
（4）将步骤（3）混料与6000g桑葚基酒混合均匀，放入入酒缸中密封贮存9个月，灌装即得到醇厚芳香的复方茯苓保健酒。
Claims (2)
1.一种复方茯苓保健酒的制备方法，其特征在于，按如下步骤进行：
（1）筛选成熟饱满的新鲜桑葚并清洗干净后，加入桑葚质量0.2~0.4倍的水打浆，然后在浆料中添加70~100g/L白糖、80~100g/L 的茯苓粉、100~200mg/L的α-淀粉酶，加热至80～90℃杀菌，冷却至常温后添加400~600mg/L果胶酶、50~70mg/L纤维素酶和300~600mg/L的甜酒曲，混合均匀后在20~25℃下发酵7~10天；再加入80~120mg/L的果酒酵母并在28~30℃发酵15~30天；过滤，将滤液蒸馏得乙醇含量18%vol～30%vol的馏分，即得桑葚基酒；
（2）分别将茯苓、酸枣仁、党参和甘草粉碎过60~70目筛得干粉，再分别用体积浓度60%~70%的食用乙醇进行超声波辅助减压回流浸提，其中料液比g:mL为1:10~15，浸提时间1~2h，浸提温度50~60℃，纱布过滤取汁液，将残渣用干残渣重量3～5倍的水于50～70℃浸提5～6小时，合并2次汁液后混匀再通过离心进一步精滤，最后浓缩成浸膏，即得茯苓浸膏、酸枣仁浸膏、党参浸膏、甘草浸膏；
（3）按照重量份，将茯苓浸膏40~60份、酸枣仁浸膏10~20份、党参浸膏5~10份、甘草浸膏10~20份混料；
（4）将步骤（3）混料与4000~6000份桑葚基酒混合均匀，放入酒缸中密封贮存6～9个月，灌装即得到复方茯苓保健酒。
2.根据权利要求1所述的复方茯苓保健酒的制备方法，其特征在于：使用CO2水溶液清洗桑葚。
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