CN107495373A - 复方三七醋饮及其制备方法 - Google Patents
复方三七醋饮及其制备方法 Download PDFInfo
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- CN107495373A CN107495373A CN201710898119.9A CN201710898119A CN107495373A CN 107495373 A CN107495373 A CN 107495373A CN 201710898119 A CN201710898119 A CN 201710898119A CN 107495373 A CN107495373 A CN 107495373A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种复方三七醋饮及其制备方法，属于保健品技术领域，将醋饮与三七结合起来，添加枸杞、当归、红枣等多种对人体有用的物质，采用特殊制备工艺，完整的保存了三七及其他物质中的营养成分，减少了发酵过程中产生的有害物质，使得制备的复方三七醋饮具有多种保健功能，并且将生产醋饮后的果渣加以利用制备成富含维生素及生物酶的胶囊，极大的提高了资源的利用率。
Description
技术领域
本发明涉及保健品技术领域，尤其是涉及复方三七醋饮及其制备方法。
背景技术
醋饮是一种保健养生食品，除了含有大量的醋酸外，还含有钙、铁、葡萄酸、乳酸、甘油、脂肪酸和盐类，可以促进脂肪和糖的消化，降低血压和血清胆固醇，同时还可利尿通便，减少身体对盐分的摄取量，有极好的保健效果。
三七又名田七，明代著名的药学家李时珍称其为“金不换”，并在《本草纲目》中对三七作出了很高的评价：“止血散血定痛，金刃箭伤、跌扑杖疮、血出不止者，嚼烂涂，或为末掺之，其血即止。亦主吐血衄血，下血血痢，崩中经水不止，产后恶血不下，血运血痛，赤目痈肿，虎咬蛇伤诸病”。清朝药学著作《本草纲目拾遗》中也有记载：“人参补气第一，三七补血第一，味同而功亦等，故称人参三七，为中药中之最珍贵者。”三七属五加科多年生草本植物，其茎、叶、花均可入药。三七花：每年6-8月份采摘，是整株三七中药用价值最高的；三七皂苷含量最高含量高达13％以上；三七叶：夏、秋季采收，鲜用或晒干备用。三七在中草药中，具有散血、止血、定痛、补血等作用，为了充分利用三七资源，更好的为人们的生活服务，改善人们的身体状况，人们依然在努力开发新的三七产品。
发明内容
本发明提供了复方三七醋饮及其制备方法，将三七与醋饮相结合形成一种多功能的保健食品。
为了解决上述技术问题，本发明采用的技术方案概述如下：
一种复方三七醋饮，由以下重量份的组分组成：纯粮酿造醋80-120份，三七酒9-13份，红枣1.5-3份；当归粉2.5-3份；枸杞液0.5-2份；桑葚汁6-12份；罗汉果苷0.03-0.1 份；木糖醇4-10份；酱酒1.02-4.1份；蜂蜜4-8份；纽甜0.001-0.005份；富锶水80-180 份；苯甲酸钠或者山梨酸钾中的任一种0.03-0.08份。
优选的，所述纯粮酿造醋的酸度值为4.0-6.0。
优选的，所述复方三七醋饮的最终产品酸度值为1.5-3.0。
优选的，所述三七酒经100份三七在500份茅台酱酒中浸泡20天制成，所述茅台酱酒的度数为53度,茅台酱酒能提供丰富的氨基酸、维生素、微量元素等营养物质，香味持久，并且具有独特的风味。
优选的，一种复方三七醋饮，由以下重量份的组分组成：纯粮酿造醋100份，三七酒10份，红枣2份，当归粉2份，枸杞液1份，桑葚汁8份，罗汉果苷0.1份，木糖醇5份，酱酒2.05份，蜂蜜5份，纽甜0.003份，富锶水120份，苯甲酸钠或者山梨酸钾中任意一种0.08份。
所述酱酒为茅台酱酒，茅台酱酒能提供丰富的氨基酸、维生素、微量元素等营养物质，香味持久，并且具有独特的风味。
上述方案所述的一种复方三七醋饮的制备方法：
1)将红枣、当归粉加入酱酒中碾磨成汁；
2)将步骤2)中碾磨好的汁放入三七酒中浸泡20天后得到基料；
3)将基料添加到纯粮酿造醋中开放存放72h或者加热到60℃，使酸和醇进行酯化反应；
4)待酒挥发完全后，加入剩余的组分，封装为口服液或者胶囊，得到复方三七醋饮；
5)将制备复方三七醋饮后剩下的果渣放入纯粮酿造醋中浸泡后加工为富含纤维素及生物酶的胶囊。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
1.完整地保留了醋、三七等中药成分，将他们的营养价值有机结合在一起，使得醋饮具备了多种保健养生功效；
2.枸杞、蜂蜜中的天然营养成分，例如氨基酸、生物活性酶、维生素、蛋白质、白藜芦醇、阿魏酸及花青素等都得到了完好的保存，使得醋饮的养生保健价值更高；
3.水果等物质不参与发酵过程，减少了发酵过程中的醛类和杂油醇高级醇等有害物质的产生；
4.采用酒浸泡，使酸和醇进行酯化反应生成酯，使得醋饮香气浓郁；
5.酒选用茅台，茅台中的维生素、微量元素种类丰富、氨基酸含量高、香味持久、风味物质独特，提升了醋饮的营养价值和口感；
6.制备醋饮后剩余的残渣经纯粮酿造醋浸泡后制成胶囊，而现有技术中的残渣一般倒掉，本发明节约了大量的资源，提升了资源的利用率。
7.利用茅台酱酒提取三七中的有效物质，提取效果较好，并且提取液不易发霉变质；
8.本发明的产品具备美容祛斑、排毒养颜、补血、扶正、活血、化淤、通络、抗癌、减肥、润肠通便及降低高血压的作用，同时还可外用敷脸祛斑或者泡脚活血通络，具有良好的市场前景。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。本发明的实施方式包括但不限于下列实施例。
实施例1
称取如下重量份的组分：纯粮酿造醋80份，三七酒9份，红枣1.5份；当归粉3份；枸杞液2份；桑葚汁6份；罗汉果苷0.09份；木糖醇4份；蜂蜜4份；纽甜0.001份；富锶水180份；苯甲酸钠0.07份；茅台酱酒1.02份。
制备方法：取当归粉及红枣加入1份茅台酱酒碾磨成汁；将汁液加入三七酒中浸泡20 天；然后加入纯粮酿造醋开口存放72小时，待酒挥发和酯化反应完成；最后加入其它组分，封装为口服液或者胶囊，制得本发明的功能多样，具有优良保健效果的复方三七醋饮。另外，剩余的果渣经纯粮酿造醋浸泡后加工为富含维生素、生物酶的胶囊。
为了对上述实施例的保健效果进行实际评价,我们对上述实施例制得的产品中的一些营养物质的含量进行了测定,其结果如下:
氨基酸含量：
其他营养物质含量：
| 项目 | 结果 | 单位 | 项目 | 结果 | 单位 |
| 维生素B2 | 0.046 | mg/100g | 烟酸 | 1298.000 | ug/100g |
| 钙 | 18.1 | mg/100g | 磷 | 84.800 | mg/100g |
| 钾 | 158.000 | mg/100g | 钠 | 184.000 | mg/100g |
| 镁 | 29.1 | mg/100g | 铁 | 1.55 | mg/100g |
| 锌 | 0.880 | mg/100g | 硒 | 0.049 | mg/100g |
| 铜 | 0.049 | mg/100g | 锰 | 0.820 | mg/100g |
| 皂苷 | 0.040 | mg/100g | 黄酮 | 0.1 | mg/100g |
实施例2
称取如下重量份的组分：纯粮酿造醋120份，三七酒13份，红枣3份；当归粉2.5份；枸杞液0.5份；桑葚汁12份；罗汉果苷0.03份；木糖醇10份；茅台酱酒4.1份；蜂蜜8 份；纽甜0.005份；富锶水80份；山梨酸钾0.03份。
制备方法：取当归粉及红枣加入4份茅台酱酒碾磨成汁；将汁液加入三七酒中浸泡20 天；然后加入纯粮酿造醋加热至60℃，待酒挥发和酯化反应完成；最后加入其它组分，封装为口服液或者胶囊，制得本发明的功能多样，具有优良保健效果的复方三七醋饮。另外，剩余的果渣经纯粮酿造醋浸泡后加工为富含维生素、生物酶的胶囊。
为了对上述实施例的保健效果进行实际评价,我们对上述实施例制得的产品中的一些营养物质的含量进行了测定,其结果如下:
氨基酸含量：
其他营养物质含量：
| 项目 | 结果 | 单位 | 项目 | 结果 | 单位 |
| 维生素B2 | 0.070 | mg/100g | 烟酸 | 1320.0 | ug/100g |
| 钙 | 19.0 | mg/100g | 磷 | 86.8 | mg/100g |
| 钾 | 160.0 | mg/100g | 钠 | 190.0 | mg/100g |
| 镁 | 29.1 | mg/100g | 铁 | 2.1 | mg/100g |
| 锌 | 0.880 | mg/100g | 硒 | 0.062 | mg/100g |
| 铜 | 0.051 | mg/100g | 锰 | 0.840 | mg/100g |
| 皂苷 | 0.052 | mg/100g | 黄酮 | 0.13 | mg/100g |
实施例3
称取如下重量份的组分：纯粮酿造醋100份，三七酒10份，红枣2份，当归粉2份，枸杞液1份，桑葚汁8份，罗汉果苷0.1份，木糖醇5份，蜂蜜5份，纽甜0.003份，富锶水120份，苯甲酸钠或者山梨酸钾中任意一种0.08份，茅台酱酒2.05份。
制备方法：取当归粉及红枣加入2份茅台酱酒碾磨成汁；将汁液加入三七酒中浸泡20 天；然后加入纯粮酿造醋开口存放72小时，待酒挥发和酯化反应完成；最后加入其它组分，封装为口服液或者胶囊，制得本发明的功能多样，具有优良保健效果的复方三七醋饮。另外，剩余的果渣经纯粮酿造醋浸泡后加工为富含维生素、生物酶的胶囊。
为了对上述实施例的保健效果进行实际评价,我们对上述实施例制得的产品中的一些营养物质的含量进行了测定,其结果如下:
氨基酸含量：
其他营养物质含量：
| 项目 | 结果 | 单位 | 项目 | 结果 | 单位 |
| 维生素B2 | 0.06870 | mg/100g | 烟酸 | 1296.0 | ug/100g |
| 钙 | 19.0 | mg/100g | 磷 | 86.8 | mg/100g |
| 钾 | 159.0 | mg/100g | 钠 | 190.0 | mg/100g |
| 镁 | 28.9 | mg/100g | 铁 | 1.92 | mg/100g |
| 锌 | 0.876 | mg/100g | 硒 | 0.056 | mg/100g |
| 铜 | 0.049 | mg/100g | 锰 | 0.830 | mg/100g |
| 皂苷 | 0.049 | mg/100g | 黄酮 | 0.113 | mg/100g |
如上所述即为本发明的实施例。本发明不局限于上述实施方式，任何人应该得知在本发明的启示下做出的结构变化，凡是与本发明具有相同或相近的技术方案，均落入本发明的保护范围之内。
Claims (7)
1.一种复方三七醋饮，其特征在于：由以下重量份的组分组成：纯粮酿造醋80-120份，三七酒9-13份，红枣1.5-3份；当归粉2.5-3份；枸杞液0.5-2份；桑葚汁6-12份；罗汉果苷0.03-0.1份；木糖醇4-10份；酱酒1.02-4.1份；蜂蜜4-8份；纽甜0.001-0.005份；富锶水80-180份；苯甲酸钠或者山梨酸钾中的任一种0.03-0.08份。
2.如权利要求1所述的一种复方三七醋饮，其特征在于：所述纯粮酿造醋的酸度值为4.0-6.0。
3.如权利要求1所述的一种复方三七醋饮，其特征在于：所述复方三七醋饮最终产品酸度值为1.5-3.0。
4.如权利要求1所述的一种复方三七醋饮，其特征在于：所述三七酒经100份三七在500份茅台酱酒中浸泡20天制成，所述茅台酱酒的度数为53度。
5.如权利要求1所述的一种复方三七醋饮，其特征在于：由以下重量份的组分组成：纯粮酿造醋100份，三七酒10份，红枣2份，当归粉2份，枸杞液1份，桑葚汁8份，罗汉果苷0.1份，木糖醇5份，酱酒2.05份，蜂蜜5份，纽甜0.003份，富锶水120份，苯甲酸钠或者山梨酸钾中任意一种0.08份。
6.如权利要求1或5任意一项所述的一种复方三七醋饮，其特征在于：所述酱酒为茅台酱酒。
7.一种如权利要求1-5任意一项所述的复方三七醋饮的制备方法，其特征在于：
1)将红枣、当归粉加入酱酒中碾磨成汁；
2)将步骤2)中碾磨好的汁放入三七酒中浸泡20天后得到基料；
3)将基料添加到纯粮酿造醋中开放存放72h或者加热到60℃，使酸和醇进行酯化反应；
4)待酒挥发完全后，加入剩余的组分，然后封装为口服液或者胶囊，得到复方三七醋饮；
5)将制备复方三七醋饮后剩下的果渣放入纯粮酿造醋中浸泡后加工为胶囊。
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