CN108823046A - 一种秘制枸杞配制酒及其制作工艺 - Google Patents

一种秘制枸杞配制酒及其制作工艺 Download PDF

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CN108823046A
CN108823046A CN201810739355.0A CN201810739355A CN108823046A CN 108823046 A CN108823046 A CN 108823046A CN 201810739355 A CN201810739355 A CN 201810739355A CN 108823046 A CN108823046 A CN 108823046A
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Abstract

本发明公开了一种秘制枸杞配制酒，其特征在于：该秘制枸杞配制酒及其制作工艺如下：枸杞白酒：1500毫升；枸杞花：25克‑35克；牡蛎壳粉：20克‑35克；桉树油：10克‑20克；海藻粉：25克‑40克；大蒜粉：30克‑40克；木薯渣：18克‑30克；麸皮：50克‑60克。本发明采用珍贵且营养价值高的材料，采用特定的43度枸杞白酒、牡蛎壳粉、桉树油使该配制酒的养生和营养价值更高，同时采用特殊的方法将酒罐放入特定的竹子的内部进行密封收集。

Description

一种秘制枸杞配制酒及其制作工艺
技术领域
本发明涉及配制酒技术领域，具体为一种秘制枸杞配制酒及其制作工艺。
背景技术
配制酒，又称调制酒，是酒类里面一个特殊的品种，不能专属于哪个酒的类别，是混合的酒品，配制酒是一个比较复杂的酒品系列，它的诞生晚于其他单一酒品，但发展却是很快的，配制酒的酒基可以是原汁酒，也可以是蒸馏酒，还可以两者兼而用之；传统的配制酒在养生美颜方面较为薄弱，没有依据现如今人们的饮食情况调节出可降底三高抗疲劳养颜美容提高免疫力的配制酒，为此我们提出一种秘制枸杞配制酒及其制作工艺。
发明内容
本发明的目的在于提供一种秘制枸杞配制酒及其制作工艺，以解决上述背景技术中提出的无法降三高抗疲劳养颜美容提高免疫力问题。
为实现上述目的，本发明提供如下技术方案：
一种秘制枸杞配制酒，其特征在于：该秘制枸杞配制酒及其制作工艺如下：枸杞白酒：1500毫升；枸杞花：25克-35克；牡蛎壳粉：20克-35克；桉树油：10克-20克；海藻粉：25克-40克；大蒜粉：30克-40克；木薯渣：18克-30克；麸皮：50克-60克；玛卡：30克-45克；瓜藤：25克-50克；桂枝：15克-30克；蜂蜜：50克-60克。
所述的一种秘制枸杞配制酒的制备方法，其特征在于：一种秘制枸杞配制酒及其制作工艺包括如下步骤：
S1：首先制作枸杞白酒，枸杞白酒是通过稻米、水和酒曲制作出基酒料，再将基酒料在下枸杞粉料在上的顺序配料，加热并保持温度在60-80℃，冷却馏出物得馏出液；
S2：两年后将酒罐从竹子中取出，将1：0.6的比例将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜放入到酒罐中搅拌，按照所述重量份混合并粉碎成粉末，备用；将前述混合粉末，加入其10倍重量的体积分数为80％的乙醇，20～35℃条件下浸渍提取30天，200目过滤取滤液，滤液回收乙醇，然后浓缩至60℃时相对密度为1.10～1.20，即得到浓缩液，将所得浓缩液中加入月桂酸单甘油酯，充分搅拌后备用；
S3：将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜与枸杞白酒搅拌均匀后，更换至大缸炮制一年调和去杂除尘即可饮用，大缸需用开水洗净，用酒精消毒，然后再将调好的酒倒入。
本发明的有益效果是：该秘制枸杞配制酒及其制作工艺，材料采用珍贵且营养价值高的材料，采用特定的43度枸杞白酒、牡蛎壳粉、桉树油使该配制酒的养生和营养价值更高，同时采用特殊的方法将酒罐放入特定的竹子的内部进行密封收集，然后在采用大缸炮制，使材料与酒可以更好的融合，让材料最大限度的发挥自己作用，这样配制出来的酒具有降低三高抗疲劳养颜美容提高免疫力。
具体实施方式
下面采用具体实施方式对本发明作进一步详细地说明；
一种秘制枸杞配制酒，其特征在于：该秘制枸杞配制酒及其制作工艺如下：枸杞白酒：1500毫升；枸杞花：25克-35克；牡蛎壳粉：20克-35克；桉树油：10克-20克；海藻粉：25克-40克；大蒜粉：30克-40克；木薯渣：18克-30克；麸皮：50克-60克；玛卡：30克-45克；瓜藤：25克-50克；桂枝：15克-30克；蜂蜜：50克-60克。
根据权利要求1所述的一种秘制枸杞配制酒的制备工艺，其特征在于：一种秘制枸杞配制酒及其制作工艺包括如下步骤：
S1：首先制作枸杞白酒，枸杞白酒是通过稻米、水和酒曲制作出基酒料，再将基酒料在下枸杞粉料在上的顺序配料，加热并保持温度在60-80℃，冷却馏出物得馏出液；
S2：两年后将酒罐从竹子中取出，将1：0.6的比例将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜放入到酒罐中搅拌，按照所述重量份混合并粉碎成粉末，备用；将前述混合粉末，加入其10倍重量的体积分数为80％的乙醇，20～35℃条件下浸渍提取30天，200目过滤取滤液，滤液回收乙醇，然后浓缩至60℃时相对密度为1.10～1.20，即得到浓缩液，将所得浓缩液中加入月桂酸单甘油酯，充分搅拌后备用；
S3：将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜与枸杞白酒搅拌均匀后，更换至大缸炮制一年调和去杂除尘即可饮用，大缸需用开水洗净，用酒精消毒，然后再将调好的酒倒入。

Claims (2)

1.一种秘制枸杞配制酒，其特征在于：该秘制枸杞配制酒及其制作工艺如下：枸杞白酒：1500毫升；枸杞花：25克-35克；牡蛎壳粉：20克-35克；桉树油：10克-20克；海藻粉：25克-40克；大蒜粉：30克-40克；木薯渣：18克-30克；麸皮：50克-60克；玛卡：30克-45克；瓜藤：25克-50克；桂枝：15克-30克；蜂蜜：50克-60克。
2.根据权利要求1所述的一种秘制枸杞配制酒的制备工艺，其特征在于：一种秘制枸杞配制酒及其制作工艺包括如下步骤：
S1：首先制作枸杞白酒，枸杞白酒是通过稻米、水和酒曲制作出基酒料，再将基酒料在下枸杞粉料在上的顺序配料，加热并保持温度在60-80℃，冷却馏出物得馏出液；
S2：两年后将酒罐从竹子中取出，将1：0.6的比例将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜放入到酒罐中搅拌，按照所述重量份混合并粉碎成粉末，备用；将前述混合粉末，加入其10倍重量的体积分数为80％的乙醇，20～35℃条件下浸渍提取30天，200目过滤取滤液，滤液回收乙醇，然后浓缩至60℃时相对密度为1.10～1.20，即得到浓缩液，将所得浓缩液中加入月桂酸单甘油酯，充分搅拌后备用；
S3：将枸杞花、牡蛎壳粉、桉树油、海藻粉、大蒜粉、木薯渣、麸皮、玛卡、瓜藤、桂枝、蜂蜜与枸杞白酒搅拌均匀后，更换至大缸炮制一年调和去杂除尘即可饮用，大缸需用开水洗净，用酒精消毒，然后再将调好的酒倒入。
CN201810739355.0A 2018-07-07 2018-07-07 一种秘制枸杞配制酒及其制作工艺 Withdrawn CN108823046A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107828609A (zh) * 2017-12-05 2018-03-23 广西强象生物科技有限公司 一种秘制辣木配制酒及其制作工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107828609A (zh) * 2017-12-05 2018-03-23 广西强象生物科技有限公司 一种秘制辣木配制酒及其制作工艺

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Application publication date: 20181116