CN107858230A - 一种黄秋葵山楂保健酒及其制备方法 - Google Patents
一种黄秋葵山楂保健酒及其制备方法 Download PDFInfo
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- CN107858230A CN107858230A CN201711318500.XA CN201711318500A CN107858230A CN 107858230 A CN107858230 A CN 107858230A CN 201711318500 A CN201711318500 A CN 201711318500A CN 107858230 A CN107858230 A CN 107858230A
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- parts
- okra
- hawthorn
- health
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- 235000009444 hawthorn Nutrition 0.000 title claims abstract description 40
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- 235000013165 hawthorn Nutrition 0.000 title claims abstract description 40
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[Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 7
- 238000002137 ultrasound extraction Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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Abstract
本发明公开了一种黄秋葵山楂保健酒及其制备方法，涉及保健酒技术领域，所述黄秋葵山楂保健酒包括以下重量份的原料：黄秋葵32‑40份、山楂12‑17份、陈皮5‑10份、厚朴7‑12份、甘草7‑12份、鸡内金5‑10份、莱菔子3‑7份、麦芽7‑12份、胡萝卜3‑7份、豌豆7‑12份、糯米140‑160份。本发明中以果蔬为主要成分，添加常规中药醇提成分，制得的保健酒富含人体必需营养成分及多种活性成分，营养丰富，清香味醇，有健脾开胃，助消化，抗癌防癌，抗衰老等保健功效，长期饮用能够促进肠胃运动，帮助消化，预防便秘，美容养颜，提高免疫力，还有治疗胃炎、胃溃疡、保护胃黏膜的功效，适合各类人群饮用。
Description
一种黄秋葵山楂保健酒及其制备方法
技术领域
[0001] 本发明涉及保健酒技术领域，尤其涉及一种黄秋葵山楂保健酒及其制备方法。
[0002] 近年来，随着人们保健意识的提高，追求健康、长寿的意愿的增强，保健品行业迎 来了巨大的发展空间。我国是酒类生产和消费大国，其中功能性保健酒受到了极大的关注， 然而市场上的保健酒品质良莠不齐，其大多数保健酒都用的名贵药材，多数都以补为主，而 果蔬菜型保健酒相对较少。
[0003] 我国黄秋葵种植面积广泛，多省均有种植。黄秋葵的营养保健价值很高，其嫩果含 有丰富的蛋白质、游离氨基酸、维生素、微量元素，以及由果胶和多糖等组成的粘性物质等 营养成分。黄秋葵有强肾补虚的作用，可消除疲劳，迅速恢复体力，还有护冑养胃的功效，是 一种营养价值丰富的蔬菜。目前，市场上还是以销售黄秋葵嫩果为主，其深加工产品还较 少，不能充分开发利用黄秋葵的经济价值，因此，开发高品质的功能性的黄秋葵保健酒对保 健酒行业的发展具有积极意义。
发明内容
[0004]基于背景技术存在的技术问题，本发明提出了一种黄秋葵山楂保健酒及其制备方 法，有健脾开胃，助消化，抗癌防癌，抗衰老等保健功效。
[0005]本发明提出的一种黄秋葵山楂保健酒，包括以下重量份的原料:黄秋葵32-40份、 山楂12_17份、陈皮5-10份、厚朴7-12份、甘草7 -12份、鸡内金5-10份、莱菔子3-7份、麦芽7-12份、胡萝卜3-7份、豌豆7-12份、糯米140-160份。
[0006]本发明还提出了上述黄秋葵山楂保健酒的制备方法，包括以下步骤：
[0007] S1、将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入6〇-7〇%乙醇，超声浸提， 过滤，得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C;
[0008] S2、将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将懦米上蒸锅蒸制；
[0009] S3、将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，勾浆，向其中加入蜂蜜和冰糖， 搅拌，得浆料D;
[0010] S4、将蒸好的糯米晾凉，和滤渣B、浆料D混合，向其中加入氯化钙溶液，接入黄曲霉 和酵母菌，发酵；
[0011] S5、将发酵后的物料压榨过滤，向其中加入物料C，搅拌溶解，加入娃藻土，静置过 滤，陈酿，即得。
[0012] 优选地，所述S1中，超声浸提30-4〇min，料液比为丨：4-6。
[0013] 优选地，所述S2中，蒸制25-35min。
[0014]优选地，所述S3中，将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，料液比为1:1， 匀浆，向浆料中加入其重量的3-5%蜂蜜和3-5%冰糖，搅拌。
[0015]优选地，所述S4中，以物料总重量计，接入3-5%的黄曲霉和7—10%的酵母菌，在 28-30 °C 下发酵25-30d。
[0016]优选地，所述S4中，以物料总重量计，加入〇.丨-〇. 3%的质量浓度为丨0%的氯化钙 溶液。
[0017]优选地，所述S5中，以1200-1500r/min的转速搅拌溶解5-15min。
[0018]有益效果:本发明中陈皮理气开冑、燥湿化痰，厚朴燥湿消痰、下气除满，甘草补脾 益气、止咳祛痰，鸡内金健胃消食、涩精止遗，莱菔子下气、祛痰、消食化积，其醇提液中含有 多种人体必需氨基酸、微量元素和功效成分，能够增强肠胃运动;将黄秋葵、山楂、麦芽、胡 萝卜和豌豆匀浆，并加入蜂蜜和冰糖调节甜度和糯米一起发酵，降低了黄秋葵的苦涩味，且 蔬果中富含的矿物元素能够提高发酵效率;该保健酒以果蔬为主要成分，添加常规中药醇 提成分，富含人体必需营养成分及多种活性成分，营养丰富，清香味醇，有健脾开胃，助消 化，抗癌防癌，抗衰老等保健功效，长期饮用能够促进肠胃运动，帮助消化，预防便秘，美容 养颜，提高免疫力，还有治疗冑炎、胃溃疡、保护胃黏膜的功效，适合各类人群饮用。
具体实施方式
[0019]下面，通过具体实施例对本发明的技术方案进行详细说明。
[0020] 实施例1
[0021 ]本发明提出的一种黄秋葵山楂保健酒，包括以下重量份的原料:黄秋葵32份、山楂 12份、陈皮5份、厚朴7份、甘草7份、鸡内金5份、莱菔子3份、麦芽7份、胡萝卜3份、豌豆7份、糯 米140份。
[0022]本发明还提出了上述黄秋葵山楂保健酒的制备方法，包括以下步骤：
[0023] S1、将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入60 %乙醇，超声浸提，过 滤，得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C;
[0024] S2、将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将糯米上蒸锅蒸制；
[0025] S3、将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，匀浆，向其中加入蜂蜜和冰糖， 搅拌，得浆料D;
[0026] S4、将蒸好的懦米晾凉，和滤渣B、浆料D混合，向其中加入氯化钙溶液，接入黄曲霉 和酵母菌，发酵；
[0027] S5、将发酵后的物料压榨过滤，向其中加入物料C，搅拌溶解，加入硅藻土，静置，过 滤，陈酿，即得。
[0028] 实施例2
[0029]本发明提出的一种黄秋葵山楂保健酒，包括以下重量份的原料:黄秋葵35份、山楂 15份、陈皮6份、厚朴9份、甘草8份、鸡内金7份、莱菔子4份、麦芽9份、胡萝卜5份、豌豆8份、糯 米150份。
[0030]本发明还提出了上述黄秋葵山楂保健酒的制备方法，包括以下步骤：
[0031] S1、将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入60%乙醇，料液比为1:4， 超声浸提3〇min，过滤，得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C;
[0032] S2、将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将糯米上蒸锅蒸制25min;
[0033] S3、将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，料液比为1:1，匀浆，向浆料中 加入其重量的3 %蜂蜜和3 %冰糖，搅拌，得浆料D;
[0034] S4、将蒸好的懦米晾凉，和滤渣B、浆料D混合，向其中加入物料总重量的〇 •〗％的质 量浓度为10%的氯化钙溶液，接入3%的黄曲霉和7%的酵母菌，在28T：下发酵25d; '
[0035] S5、将发酵后的物料压榨过滤，向其中加入物料C，以120〇r/min的转速搅拌溶解 5min，加入娃藻土，静置，过滤，陈酿，即得。
[0036] 实施例3
[0037]本发明提出的一种黄秋葵山楂保健酒，包括以下重量份的原料:黄秋葵38份、山楂 16份、陈皮8份、厚朴10份、甘草10份、鸡内金8份、莱菔子6份、麦芽1〇份、胡萝卜6份、豌豆1〇 份、懦米150份。
[0038]本发明还提出了上述黄秋葵山楂保健酒的制备方法，包括以下步骤：
[0039] S1、将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入65%乙醇，料液比为！ ： 5， 超声浸提35min，过滤，得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C;
[0040] S2、将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将糯米上蒸锅蒸制30min;
[0041] S3、将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，料液比为1:1，匀浆，向浆料中 加入其重量的4 %蜂蜜和5 %冰糖，搅拌，得浆料D;
[0042] S4、将蒸好的糯米晾凉，和滤渣B、浆料D混合，向其中加入物料总重量的〇• 的质 量浓度为10%的氯化钙溶液，接入4%的黄曲霉和9%的酵母菌，在3〇°C下发酵28d;
[0043] S5、将发酵后的物料压榨过滤，向其中加入物料C，以l3〇〇r/min的转速搅拌溶解 12min，加入硅藻土，静置，过滤，陈酿，即得。
[0044] 实施例4
[0045]本发明提出的一种黄秋葵山楂保健酒，包括以下重量份的原料:黄秋葵40份、山楂 17份、陈皮10份、厚朴12份、甘草12份、鸡内金1 〇份、莱菔子7份、麦芽12份、胡萝卜7份、豌豆丄2 份、糯米160份。
[0046]本发明还提出了上述黄秋葵山楂保健酒的制备方法，包括以下步骤：
[0047] S1、将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入70 %乙醇，料液比为丨：6， 超声浸提40min，过滤，得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C; ’
[0048] S2、将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将糯米上蒸锅蒸制35min;
[0049] S3、将黄秋葵、山楂、麦芽、胡萝卜和婉S•混合，加水，料液比为1:1，勾楽，向衆料中 加入其重量的5 %蜂蜜和5 %冰糖，搅拌，得浆料D;
[0050] S4、将蒸好的糯米晾凉，和滤渣B、浆料D混合，向其中加入物料总重量的〇_3%的质 量浓度为10%的氯化钙溶液，接入5%的黄曲霉和10%的酵母菌，在3(TC下发酵30d; '
[0051] S5、将发酵后的物料压榨过滤，向其中加入物料C，以l5〇〇r/min的转速搅拌溶解 15min，加入硅藻土，静置，过滤，陈酿，即得。
[0052]以上所述，仅为本发明较佳的具体实施方式，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掲露的技术范围内，根据本发明的技术方案及其 发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种黄秋葵山楂保健酒，其特征在于，包括以下重量份的原料:黄秋葵32_40份、山楂 12-17份、陈皮5-10份、厚朴7-12份、甘草7-12份、鸡内金5-10份、莱菔子3-7份、麦芽7-12份、 胡萝卜3-7份、豌豆7-12份、糯米140-160份。
2.—种基于权利要求1所述的黄秋葵山楂保健酒的制备方法，其特征在于，包括以下步 骤： 51、 将陈皮、厚朴、甘草、鸡内金、莱菔子粉碎，混合，加入60-70 %乙醇，超声浸提，过滤， 得滤液A和滤渣B，将滤液A减压回收乙醇，干燥，得物料C; 52、 将糯米洗净，用水浸泡过夜，将未吸收的水分排出，将糯米上蒸锅蒸制； 53、 将黄秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，匀浆，向其中加入蜂蜜和冰糖，搅 拌，得浆料D; 54、 将蒸好的糯米晾凉，和滤渣B、浆料D混合，向其中加入氯化钙溶液，接入黄曲霉和酵 母菌，发酵； 55、 将发酵后的物料压榨过滤，向其中加入物料C，搅拌溶解，加入硅藻土，静置，过滤， 陈酿，即得。
3. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S1中，超声 浸提30-40min，料液比为1:4-6。
4. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S2中，蒸制 25-35min〇
5. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S3中，将黄 秋葵、山楂、麦芽、胡萝卜和豌豆混合，加水，料液比为1:1，匀浆，向浆料中加入其重量的3 - 5 %蜂蜜和3-5 %冰糖，搅拌。
6. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S4中，以物 料总重量计，接入3-5%的黄曲霉和7-10%的酵母菌，在28-3〇°C下发酵25-3〇d。
7. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S4中，以物 料总重量计，加入〇. 1-0 • 3%的质量浓度为10%的氯化钙溶液。
8. 根据权利要求2所述的黄秋葵山楂保健酒的制备方法，其特征在于，所述S5中，以 1200-1500r/min 的转速搅拌溶解 5-15min。
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| CN109055085B (zh) * | 2018-08-02 | 2021-08-20 | 武汉频湖柳荫中药研究所 | 一种黄精酒及其制备方法 |
| CN108949479A (zh) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | 一种后熟青梅酒的生产方法 |
| CN109207328A (zh) * | 2018-09-30 | 2019-01-15 | 浙江树人学院 | 一种青梅酒的生产方法 |
| CN108949479B (zh) * | 2018-09-30 | 2021-11-26 | 浙江树人学院 | 一种后熟青梅酒的生产方法 |
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