CN106983824A - 一种保健蓝莓酒及其制备方法 - Google Patents
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Abstract
本发明涉及一种保健蓝莓酒及其制备方法。保健蓝莓酒其由药酒与蓝莓酒调配制成,所述药酒与所述蓝莓酒的比例为1:4~5。本发明的有益效果为:针对亚健康人群的需求,研发而成,具有健脾益气,软化血管,补肾,强壮机体,增加免疫力,美容养颜等多种功效。
Description
技术领域
本发明属于中药保健酒领域,具体涉及一种保健蓝莓酒及其制备方法。
背景技术
蓝莓酒是指蓝莓果经过压榨、清汁发酵后获得酒精度数不低于8.5%的饮料。
蓝莓果经压榨,获得蓝莓汁入罐,添加果胶酶、酵母、糖等进行发酵最终酒度为12度。经过换桶,除掉酒脚,经澄清陈酿,获得稳定的蓝莓原酒。加工过程一般为蓝莓压榨、入罐、加果胶酶(24小时、加酵母、化验、分离、换桶、澄清、过滤、陈酿。
蓝莓酒是一种广受消费者喜欢的饮料酒,人们一般将其作为佐餐用酒,虽然其本身具有一定的营养和保健作用,但功能单一,而且效果不明显。
发明内容
为了解决现有技术存在的问题,本发明提供了一种保健蓝莓酒及其制备方法,其具有健脾益气、软化血管、补肾,强壮机体、增加免疫力、美容养颜等特点。
本发明的目的提供一种保健蓝莓酒。
本发明的保健蓝莓酒由药酒与蓝莓酒调配制成,1、所述保健蓝莓酒由药酒、蓝莓酒组成,所述药酒与所述蓝莓酒的重量配比为1:4~5;其中,
所述药酒由以下重量份的原料制成:香菇35~45份,山楂40~60份,人参35~45份,枸杞45~55份,黄芪30~50份,白术35~45份,麦冬35~45份,菟丝子35~45份,葛根30~50份,山药45~55份,五味子35~45份,红景天30~50份,大枣40~60份,黄精40~60份。
根据本发明具体实施方式的保健蓝莓酒,其中,所述药酒由以下重量份的原料制成:香菇40份,山楂50份,人参40份,枸杞50份,黄芪40份,白术40份,麦冬40份,菟丝子40份,葛根40份,山药50份,五味子40份,红景天40份,大枣50份,黄精50份。
本发明的再一目的是提供上述保健蓝莓酒的制备方法,所述制备方法包括以下步骤:
(1)混合香菇、人参、黄芪、白术、葛根、山药、红景天、黄精、麦冬,做为第一药组,取山楂、枸杞、五味子、大枣、菟丝子作为第二药组;在酒精中浸泡所述第一药组25~35天,过滤,得到醇提液和药渣;
(2)蒸馏步骤(1)所得的药渣,得到蒸馏液;
(3)混合步骤(1)得到的醇提液与步骤(2)得到的蒸馏液,得到混合液;
(4)混合步骤(3)蒸馏后的药渣与第二药组,加水煎煮,得到煎煮液;
(5)发酵步骤(4)所得的煎煮液,得到发酵药液;
(6)混合步骤(5)所得的发酵药液与步骤(3)所得的混合液,得所述药酒;
(7)调配所述药酒与蓝莓酒。
根据本发明具体实施方式的蓝莓酒的制备方法,步骤(1)中,在50~65°的酒精中浸泡所述第一药组,且所述第一药组与所述酒精的配比为1:4~6。
根据本发明具体实施方式的蓝莓酒的制备方法,步骤(4)中,混合蒸馏后的药渣与第二药组,加入20倍于第二药组重量的水进行煎煮,煎煮时间为1~1.5小时,冷却,至40~45℃时补加水量至煎煮前水量的1~1.5倍,得煎煮液。
根据本发明具体实施方式的蓝莓酒的制备方法,步骤(5)中,向煎煮液中加入70~90mg/L的果胶酶,静置24小时后,待煎煮液温度降至20℃时,向煎煮液中加入酵母100mg/L、糖180g/L,发酵,得到发酵药液。
根据本发明具体实施方式的蓝莓酒的制备方法,检测煎煮液,当煎煮液中糖分含量为4g/L时,停止发酵,过滤,滤液为发酵药液。
根据本发明具体实施方式的蓝莓酒的制备方法,步骤(6)中,混合步骤(5)所得的发酵药液与步骤(3)所得的混合液,静置15-20天,滤掉酒脚,得药酒。
根据本发明具体实施方式的蓝莓酒的制备方法,步骤(7)中,混合药酒与蓝莓酒,加入皂土1g/L下胶过滤,陈酿3~6个月后进行罐装。
根据本发明具体实施方式的蓝莓酒的制备方法,向罐装的酒液中加糖120g/L,调整酒度为12°后过滤、灭菌、瓶装。
本发明的有益效果为:
1.本发明的保健蓝莓酒均选用药性平和的中药材,调五脏,补气血,增加机体免疫力,美容养颜;组方中,包括多对协同增效药组:
⑴人参补脾益肺、麦冬养阴生津、五味子补肾宁心,三药合用共生肾精而收耗气、补肺中元气不足之效;
⑵红景天益气活血、五味子益气生津、黄芪益气固表、人参补气固脱,四成分组合益气健脾之效更佳;
⑶黄芪补气养血、枸杞补肾益精、大枣补气养血,三药合用强化补气养血之效;
⑷枸杞补肾益精、黄精补气养阴,山楂行气散瘀,山楂、黄精助枸杞行补肝益肾之效;
⑸大枣健脾益胃、白术补脾益胃,大枣、白术合用共强健脾胃之效;
因此,本发明药酒的组方将各中药成分包括了若干功能组,不同功能组之间有重叠的成分,不但充分发挥各组分的作用,而且功效明显强于单一组分,以上诸药相辅相成由内而外健脾、补肝、益肾、养胃,补气血。
2.第二药组中的有效成分可溶于酒精,且醇提后质地密实;第一药组的成分浸泡后再蒸馏可充分提取出溶于酒精中的药效成分,蒸馏则是为了把药材中的芳香成分蒸馏出来,增加了酒的中药香气;
3.本发明的保健蓝莓就以蓝莓作为基础酒,相对传统的中药采用的白酒,蓝莓酒的渗透性更好,更利于各中药成分发挥药效;充分利用蓝莓中花青素抗氧化能力,具有防止功能失调,改善短期记忆,提高老年人的平衡性协调性,同时蓝莓还有增进视力美容,改善睡眠,加固血管改善循环等功效;
4.本发明的蓝莓酒的中药材经过两次提取,发酵等工艺提取药效成分和香气,使酒的口感更平和自然、既有中药的功效和香气,又有蓝莓酒的独特香气和特点。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。显然,所描述的实施例仅仅是本实用新型一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
实施例1
保健蓝莓酒由药酒与蓝莓酒调配制成,所述药酒与所述蓝莓酒的比例为1:4;其中,
所述药酒由以下重量份的原料酿制而成:香菇35g,山楂40g,人参35g,枸杞45g,黄芪30g,白术35g,麦冬35g,菟丝子35g,葛根30g,山药45g,五味子35g,红景天30g,大枣40g,黄精40g。
此保健蓝莓酒按照以下方法制备:
(1)混合香菇、人参、黄芪、白术、葛根、山药、红景天、黄精、麦冬,成第一药组,粉粹,置于50°酒精中,酒精量为第一药组量的4倍,浸泡25天,得到醇提液和药渣;
(2)将浸泡后的第一药组进行蒸馏,得到蒸馏液;
(3)混合步骤(1)所得的醇提液与步骤(2)所得的蒸馏液,得混合液;
(4)将步骤(3)蒸馏后的药渣与第二药组(山楂、枸杞、五味子、大枣、菟丝子)混合,加入20倍于第二药组重量的水,煎煮1小时,冷却,温度降至40℃时,补齐水量,得到煎煮液;
(5)向煎煮液中加入70mg/L果胶酶,静置24小时后,待煎煮液温度降至20℃时,向煎煮液中加入酵母100mg/L、糖180g/L,发酵;发酵过程中,检测煎煮液的糖分,当糖分含量为4g/L时,停止发酵,过滤,取滤液为发酵药液;
(6)将步骤(5)所得的发酵药液与步骤(3)所得的混合液混合,静置15天,除掉底部酒脚,得药酒;
(7)调配药酒与蓝莓酒,药酒与蓝莓酒的比例为1:4,向罐装的酒液中加糖120g/L,调整酒度为12°后,进行过滤、灭菌、瓶装。
实施例2
本发明的保健蓝莓酒由药酒与蓝莓酒调配制成,药酒与蓝莓酒的比例为1:4.5;其中,
药酒由以下重量份的原料提取而成:香菇40g,山楂50g,人参40g,枸杞50g,黄芪40g,白术40g,麦冬40g,菟丝子40g,葛根40g,山药50g,五味子40g,红景天40g,大枣50g,黄精50g。
此保健蓝莓酒按照以下方法制备:
(1)混合香菇、人参、黄芪、白术、葛根、山药、红景天、黄精、麦冬,成第一药组,粉碎,置于60°酒精中,酒精量为第一药组量的4.5倍,浸泡30天,过滤,得到醇提液和药渣;
(2)蒸馏步骤(1)所得的药渣,得到蒸馏液;
(3)混合步骤(1)所得的醇提液与步骤(2)所得的蒸馏液,得到混合液;
(4)混合步骤(3)蒸馏后的药渣与第二药组,加入20倍于第二药组重量的水,进行煎煮1小时,冷却,温度降至42℃时,补加水量至煎煮前水量的1.2倍,得到煎煮液;
(5)向煎煮液中加入80mg/L果胶酶,静置24小时后,待煎煮液温度降至20℃时,向煎煮液中加入酵母100mg/L、糖180g/L,发酵;发酵过程中,检测煎煮液的糖分,当糖分含量为4g/L时,停止发酵,过滤,取滤液为发酵药液;
(6)将步骤(5)所得的发酵药液与步骤(3)所得的混合液混合,静置18天,除掉底部酒脚,得药酒;
(7)将药酒与蓝莓酒进行调配制成,药酒与蓝莓酒的比例为1:4.5,向罐装的酒液中加糖120g/L,调整酒度为12°后进行过滤、灭菌、瓶装。
实施例3
本发明的保健蓝莓酒由药酒与蓝莓酒调配制成,药酒与蓝莓酒的比例为1:5;其中,
药酒由以下重量份的原料制成:香菇45g,山楂60g,人参45g,枸杞55g,黄芪50g,白术45g,麦冬45g,菟丝子45g,葛根50g,山药55g,五味子45g,红景天50g,大枣60g,黄精60g。
本发明的保健蓝莓酒的制备方法:
(1)混合香菇、人参、黄芪、白术、葛根、山药、红景天、黄精、麦冬,做成第一药组,粉粹,置于65°酒精中,酒精量为第一药组量的5倍,浸泡35天,过滤,得到醇提液和药渣;
(2)将步骤(1)所得药渣进行蒸馏,得到蒸馏液;
(3)混合步骤(1)所得醇提液与步骤(2)所得蒸馏液,得混合液;
(4)将步骤(3)蒸馏后的药渣与第二药组(山楂、枸杞、五味子、大枣、菟丝子)混合,加入20倍于第二药组重量的量的水,进行煎煮,煎煮时间为1.5小时,冷却至45℃时,补齐水量至煎煮前水量的1.5倍,得到煎煮液;
(5)向煎煮液中加入80mg/L果胶酶,静置24小时后,待煎煮液温度降至20℃时,向煎煮液中加入酵母100mg/L、糖180g/L,进行发酵;发酵过程中,检测煎煮液的糖分,当糖分含量为4g/L时,停止发酵,过滤,取滤液为发酵药液;
(6)将发酵药液与混合液混合,静置20天,除掉底部酒脚,得药酒;
(7)将药酒与蓝莓酒进行调配制成,药酒与蓝莓酒的比例为1:4~5,向罐装的酒液中加糖120g/L,调整酒度为12°后,进行过滤、灭菌、瓶装。
以上,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以权利要求的保护范围为准。
Claims (10)
1.一种保健蓝莓酒,其特征在于:所述保健蓝莓酒由药酒、蓝莓酒组成,所述药酒与所述蓝莓酒的重量配比为1:4~5;其中,
所述药酒由以下重量份的原料制成:香菇35~45份,山楂40~60份,人参35~45份,枸杞45~55份,黄芪30~50份,白术35~45份,麦冬35~45份,菟丝子35~45份,葛根30~50份,山药45~55份,五味子35~45份,红景天30~50份,大枣40~60份,黄精40~60份。
2.根据权利要求1所述的保健蓝莓酒,其特征在于:所述药酒由以下重量份的原料制成:香菇40g,山楂50份,人参40份,枸杞50份,黄芪40份,白术40份,麦冬40份,菟丝子40份,葛根40份,山药50份,五味子40份,红景天40份,大枣50份,黄精50份。
3.根据权利要求1所述的保健蓝莓酒的制备方法,其特征在于:所述制备方法包括以下步骤:
(1)混合香菇、人参、黄芪、白术、葛根、山药、红景天、黄精、麦冬,做为第一药组,取山楂、枸杞、五味子、大枣、菟丝子做为第二药组;在酒精中浸泡所述第一药组25~35天,过滤,得到醇提液和药渣;
(2)蒸馏步骤(1)所得的药渣,得到蒸馏液;
(3)混合步骤(1)得到的醇提液与步骤(2)得到的蒸馏液,得到混合液;
(4)混合步骤(3)蒸馏后的药渣与第二药组,加水煎煮,得到煎煮液;
(5)发酵步骤(4)所得的煎煮液,得到发酵药液;
(6)混合步骤(5)所得的发酵药液与步骤(3)所得的混合液,得所述药酒;
(7)调配所述药酒与蓝莓酒。
4.根据权利要求3所述的保健蓝莓酒的制备方法,其特征在于:步骤(1)中,在50~65°的酒精中浸泡所述第一药组,且所述第一药组与所述酒精的配比为1:4~6。
5.根据权利要求3所述的保健蓝莓酒的制备方法,其特征在于:步骤(4)中,混合蒸馏后的药渣与第二药组,加入20倍于所述第二药组重量的水进行煎煮,煎煮时间为1~1.5小时,冷却,至40~45℃时补加水量至煎煮前水量的1~1.5倍,得所述煎煮液。
6.根据权利要求3所述的保健蓝莓酒的制备方法,其特征在于:步骤(5)中,向煎煮液中加入70~90mg/L的果胶酶,静置24小时后,待煎煮液温度降至20℃时,向煎煮液中加入酵母100mg/L、糖180g/L,发酵,得到发酵药液。
7.根据权利要求6所述的保健蓝莓酒的制备方法,其特征在于:检测煎煮液,当煎煮液中糖分含量为4g/L时,停止发酵,过滤,滤液为发酵药液。
8.根据权利要求3所述的保健蓝莓酒的制备方法,其特征在于:步骤(6)中,混合步骤(5)所得的发酵药液与步骤(3)所得的混合液,静置15-20天,滤掉酒脚,得所述药酒。
9.根据权利要求3所述的保健蓝莓酒的制备方法,其特征在于:步骤(7)中,混合药酒与蓝莓酒,加入皂土1g/L下胶过滤,陈酿3~6个月后进行罐装。
10.根据权利要求9所述的保健蓝莓酒的制备方法,其特征在于:向罐装的酒液中加糖120g/L,调整酒度为12°后过滤、灭菌、瓶装。
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