CN107674816A - 一种复方石斛醋及其制备方法 - Google Patents
一种复方石斛醋及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种复方石斛醋,所述复方石斛醋由以下重量分数的组分组成:纯粮酿造醋60‑80份、石斛1‑3份、丹参0.5‑1份、川芍0.5‑1份、杜仲0.5‑1份、防风0.5‑1份、白术0.5‑1份、人参0.5‑1份、五味子0.5‑1份、白茯苓0.5‑1份、陈皮0.5‑1份、黄芪0.5‑1份、淮山0.5‑1份、当归0.5‑1份、干姜0.5‑1份、灸甘草0.6‑1.5份、牛膝0.6‑1.5份、罗汉果苷0.01‑0.05份、木糖醇0.1‑0.6份、酱酒0.01‑0.05份、蜂蜜0.5‑1份、纽甜0.001‑0.002份、富锶水6‑8份、食品添加剂0.002‑0.006份。复方石斛醋具有健脾补益,活血通络、益气暖胃等功效。
Description
技术领域
本发明涉及保健醋技术领域,具体的是涉及一种复方石斛醋及其制备方法。
背景技术
石斛,又名仙斛兰韵、不死草、还魂草,是我国传统的名贵中药,为兰科石斛属多年生附生草本植物,是国家二级珍危保护品种,因其特殊的生存环境和卓越的滋补功效而名列“中华九大仙草”之首,具有较高的药用价值。性味甘淡微咸,寒,归胃、肾,肺经,益胃生津,滋阴清热,用于阴伤津亏,口干烦渴,食少干呕,病后虚热,目暗不明。
现代药理研究表明,石斛中主要含石斛碱、石斛胺、石斛次碱、石斛星碱、6-羟石斛星碱,尚含粘液质、淀粉等。其中生物碱类物质具有止痛退热作用,与非那西汀相似而较弱,并对孤儿病毒所致的细胞病变有抑制作用。
随着生活水平的日益提高,人们对食醋的要求也越来越高,不仅要求具有一般醋的口味,还要求它具有天然、营养、保健等特性。而单一食用醋和果醋并不能完整的保留醋中的营养成分,且果醋中水果经发酵后其营养成分容易被破坏,且发酵过程中会产生醛类、杂油醇等高级醇有害物质。不利于人的身体健康。
发明内容
本发明的目的在于提供一种复方石斛醋及其制备方法,以解决现有技术中单一食用醋和果醋并不能完整的保留醋中的营养成分,提供一种具有保健功能的复方石斛醋。
本发明为了实现上述目的具体采用以下技术方案:
一种复方石斛醋,所述复方石斛醋由以下重量份的组分组成:
纯粮酿造醋 60-80份
石斛 1-3份
丹参 0.5-1份
川芍 0.5-1份
杜仲 0.5-1份
防风 0.5-1份
白术 0.5-1份
人参 0.5-1份
五味子 0.5-1份
白茯苓 0.5-1份
陈皮 0.5-1份
黄芪 0.5-1份
淮山 0.5-1份
当归 0.5-1份
干姜 0.5-1份
灸甘草 0.6-1.5份
牛膝 0.6-1.5份
罗汉果苷 0.01-0.05份
木糖醇 0.1-0.6份
酱酒 0.01-0.05份
蜂蜜 0.5-1份
纽甜 0.001-0.002份
富锶水 6-8份
食品添加剂 0.002-0.006份。
优选地,所述食品添加剂为苯甲酸钠或山梨酸钾。
优选地,所述酱酒为茅台酱酒。
优选地,所述纯粮酿造醋的酸度值为4-6度。
优选地,所述复方石斛醋的酸度值为1.5-3度。
复方石斛醋的制备方法,包括以下步骤:
(1)药材的粉碎:将石斛、丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜、灸甘草、牛膝破壁碾成粉末;
(2)将上述粉末混合,浸泡于纯粮酿造醋中,10天后,取汁过滤;
(3)在上述汁中加入罗汉果苷、木糖醇、酱酒、蜂蜜、纽甜、富锶水、食品添加剂,然后封装为口服液或者胶囊,即得复方石斛醋;
(3)将步骤(2)中过滤的掉的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊。
本发明的有益效果如下:
1.本发明的复方石斛醋与单一食用醋和果醋不同,完整的保留了醋以及石斛以及重要中的的多种营养和药用成份;以及枸杞、蜂蜜中的天然营养成份,如氨基酸,多种生物活性酶、维生素、蛋白质、白藜芦醇、阿魏酸、花青素,并且茅台酱酒中沉香物质多,氨基酸种类丰富,富含维生素和微量元素,香味持久;
2.避免水果参与发酵后营养成分被破坏,减少了在发酵过程中产生的醛类和杂油醇高级醇等有害物质;
3.本发明中的复方石斛醋的制备方法有利于植物中有效成分的溶解,且有利于人体吸收;
4.现有技术中一般把残渣倒掉,本发明中,将过滤的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊;实现了废物再利用,为企业节约了成本;
5.本发明的复方石斛醋具有健脾补益,活血通络、益气暖胃等功效,且可治疗风虚劳、脚气脾虚、筋骨疼痛、腹内寒,不思食。
具体实施方式
为了本技术领域的人员更好的理解本发明,下面结合以下实施例对本发明作进一步详细描述。
实施例1
一种复方石斛醋组方重量配比:纯粮酿造醋7200g,石斛120g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各60g,灸甘草、牛膝各90g,罗汉果苷1.2g,木糖醇20g,茅台酱酒1.2g,蜂蜜60g,纽甜0.12g,富锶水720g,苯甲酸钠0.24g。
复方石斛醋的制备方法,所述的制备方法包括以下步骤:
(1)药材的粉碎:将石斛120g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各60g,灸甘草、牛膝各90g破壁碾成粉末;
(2)将上述粉末混合,浸泡于7200g纯粮酿造醋中,10天后,取汁过滤;
(3)在上述汁中加入罗汉果苷1.2g、木糖醇20g、茅台酱酒1.2g、蜂蜜60g、纽甜0.12g、富锶水720g、苯甲酸钠0.24g,然后封装为口服液或者胶囊,即得复方石斛醋。
(3)将步骤(2)中过滤的掉的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊。
并且本发明人还对复方石斛醋里面的营养成分进行分析检测,其检测报告结果如下:
实施例2
复方石斛醋组方重量配比:纯粮酿造醋8000g,石斛100g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各100g,灸甘草、牛膝各150g,罗汉果苷5g,木糖醇60g,茅台酱酒5g,蜂蜜100g,纽甜0.25g,富锶水800g,苯甲酸钠0.6g。
一种复方石斛醋的制备方法,所述的制备方法包括以下步骤:
(1)药材的粉碎:将石斛100g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各100g,灸甘草、牛膝各150g破壁碾成粉末;
(2)将上述粉末混合,浸泡于8000g纯粮酿造醋中,10天后,取汁过滤;
(3)在上述汁中加入罗汉果苷5g、木糖醇60g、茅台酱酒5g、蜂蜜100g、纽甜0.3g、富锶水800g、苯甲酸钠0.6g,然后封装为口服液或者胶囊,即得复方石斛醋。
(3)将步骤(2)中过滤的掉的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊。
并且本发明人还对复方石斛醋里面的营养成分进行分析检测,其检测报告结果如下:
实施例3
一种复方石斛醋组方重量配比:纯粮酿造醋2300g,石斛100g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各27g,灸甘草、牛膝各40g,罗汉果苷0.1g,木糖醇16g,茅台酱酒0.1g,蜂蜜30g,纽甜0.05g,富锶水233g,山梨酸钾0.1g。
复方石斛醋的制备方法,制备方法包括以下步骤:
(1)药材的粉碎:将石斛100g,丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜各27g,灸甘草、牛膝各40g破壁碾成粉末;
(2)将上述粉末混合,浸泡于2300g纯粮酿造醋中,10天后,取汁过滤;
(3)在上述汁中加入罗汉果苷0.1g、木糖醇16g、茅台酱酒0.1g、蜂蜜30g、纽甜0.05g、富锶水233g、山梨酸钾0.1g,然后封装为口服液或者胶囊,即得复方石斛醋。
(3)将步骤(2)中过滤的掉的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊。
并且本发明人还对复方石斛醋里面的营养成分进行分析检测,其检测报告结果如下:
食品添加剂为苯甲酸钠或山梨酸钾。
酱酒为茅台酱酒。
纯粮酿造醋的酸度值为4-6度。
复方石斛醋的酸度值为1.5-3度。
从以上实施例中的营养成分分析检测报告可以看出,本发明的复方石斛醋营养成分全面,且里面生物碱含量高,且营养成分损失小,使得复方石斛醋保健效果好,且具有健脾补益,活血通络、益气暖胃等功效,且可治疗风虚劳、脚气脾虚、筋骨疼痛、腹内寒,不思食。
以上所述,仅为本发明的较佳实施例,并不用以限制本发明,本发明的专利保护范围以权利要求书为准,凡是运用本发明的说明书内容所作的等同结构变化,同理均应包含在本发明的保护范围内。
Claims (6)
1.一种复方石斛醋,其特征在于,所述复方石斛醋由以下重量份的组分组成:
纯粮酿造醋 60-80份
石斛 1-3份
丹参 0.5-1份
川芍 0.5-1份
杜仲 0.5-1份
防风 0.5-1份
白术 0.5-1份
人参 0.5-1份
五味子 0.5-1份
白茯苓 0.5-1份
陈皮 0.5-1份
黄芪 0.5-1份
淮山 0.5-1份
当归 0.5-1份
干姜 0.5-1份
灸甘草 0.6-1.5份
牛膝 0.6-1.5份
罗汉果苷 0.01-0.05份
木糖醇 0.1-0.6份
酱酒 0.01-0.05份
蜂蜜 0.5-1份
纽甜 0.001-0.002份
富锶水6-8份
食品添加剂 0.002-0.006份。
2.根据权利要求1所述的一种复方石斛醋,其特征在于,所述食品添加剂为苯甲酸钠或山梨酸钾。
3.根据权利要求1所述的一种复方石斛醋,其特征在于,所述酱酒为茅台酱酒。
4.根据权利要求1所述的一种复方石斛醋,其特征在于,所述纯粮酿造醋的酸度值为4-6度。
5.根据权利要求1所述的一种复方石斛醋,其特征在于,所述复方石斛醋的酸度值为1.5-3度。
6.一种如权利要求1-3任意一项所述的复方石斛醋的制备方法,其特征在于,所述的制备方法包括以下步骤:
(1)药材的粉碎:将石斛、丹参、川芍、杜仲、防风、白术、人参、五味子、白茯苓、陈皮、黄芪、淮山、当归、干姜、灸甘草、牛膝破壁碾成粉末;
(2)将上述粉末混合,浸泡于纯粮酿造醋中,10天后,取汁过滤;
(3)在上述汁中加入罗汉果苷、木糖醇、酱酒、蜂蜜、纽甜、富锶水、食品添加剂,然后封装为口服液或者胶囊,即得复方石斛醋;
(3)将步骤(2)中过滤的掉的残渣经纯粮酿造醋浸泡后加工成含高纤维素的醋胶囊。
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