CN109157587A - 一种甜味藏红花药酒及其生产方法 - Google Patents
一种甜味藏红花药酒及其生产方法 Download PDFInfo
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Abstract
本发明涉及藏红花药酒领域,尤其涉及一种甜味藏红花药酒及其生产方法,由如下重量配比的原料制成:藏红花10~20份,葡萄50~70份,西瓜瓤50~70份,樱桃50~70份,白酒90~100份,橘子皮80~90份,水90~100份,生产方法主要包括如下步骤:(1)苦味去除,(2)水果混合料制作,(3)混合酒制作,(4)藏红花茶制作,(5)藏红花茶与混合酒搅拌。本发明通过在藏红花药酒中添加含糖量较高的水果,并加水稀释使酒精含量降低,使藏红花药酒具有清淡的口味和甜味,解决了现有藏红花药酒口味苦涩,虽然其具有很好的疗效,但是因口味原因,不能被人们广泛接受,并且一些藏红花药酒酒精浓度较高,对于一些不善于饮酒的人来说难以接受的问题。
Description
技术领域
本发明涉及藏红花药酒领域,尤其涉及一种甜味藏红花药酒及其生产方法。
背景技术
酒,素有“百药之长"之称,将强身健体的中药与酒"溶"于一体的药酒,不仅配制方便、药性稳定、安全有效,而且因为酒精是一种良好的半极性有机溶剂,中药的各种有效成分都易溶于其中,药借酒力、酒助药势而充分发挥其效力,提高疗效。
藏红花酒的功效与作用除了藏红花的基本功效活血化瘀、凉血解毒、解郁安神、美容养颜、预防心脑血管疾病、调节肝肾功能等效果外,还可以补肾生精、健脾益气、养血活络,主治肾虚血亏、头晕腰疼、食少神疲、失眠、女子月经不调等。
现有藏红花药酒口味苦涩,虽然其具有很好的疗效,但是因口味原因,不能被人们广泛接受,并且一些藏红花药酒酒精浓度较高,对于一些不善于饮酒的人来说难以接受,从而无法享受到藏红花药酒的功效。
发明内容
本发明的目的在于提供一种甜味藏红花药酒及其生产方法,以解决上述技术问题。
本发明为解决上述技术问题,采用以下技术方案来实现:
一种甜味藏红花药酒,由如下重量配比的原料制成:藏红花10~20份,葡萄50~70份,西瓜瓤50~70份,樱桃50~70份,白酒90~100份,橘子皮80~90份,水90~100份。
所述白酒度数为42°。
所述橘子皮为干橘皮。
一种甜味藏红花药酒的生产方法,包括如下步骤:
(1)将白酒放入玻璃器皿中,在玻璃器皿中放入橘子皮,然后将玻璃器皿密封,放置在阴凉处静置,一段时间后取出玻璃器皿,将橘子皮捞出,放入新的橘子皮密封后继续静置,如此反复一个月;
(2)将葡萄和樱桃去籽,放入搅拌机内,然后在搅拌机内放入西瓜瓤混合搅拌5分钟制成混合料,搅拌完成后将混合料放入烘干机内烘干;
(3)取出放在玻璃器皿中的白酒,将白酒中的橘子皮捞出,然后将晒干后的混合料倒入白酒中搅拌混合制成混合酒;
(4)将藏红花研磨成粉末,放入水中充分混合制成藏红花茶,然后将藏红花茶蒸煮10分钟;
(5)将蒸煮完成的藏红花茶冷却至常温,然后将藏红花茶倒入混合酒中搅拌混合;
在藏红花药酒中添加水果成分可以使藏红花药酒具有甜味,并且果香可以增加藏红花药酒的香味,使用橘子皮可以去除藏红花药酒的苦味。
所述步骤(1)中橘子皮放入玻璃器皿前,将橘子皮表面划出纵横交错的划痕,然后使用细绳将橘子皮串联起来放入玻璃器皿中,细绳延伸至玻璃器皿外。将橘子皮表面划出纵横交错的划痕可以增加橘子皮与藏红花药酒的接触面积,提高橘子皮去除藏红花药酒苦味的效果,使用细绳将橘子皮串联可以方便将橘子皮取出。
所述步骤(2)中混合料放入烘干机内烘干的时间为30分钟。
所述步骤(4)中,藏红花研磨成粉末后,使用两片滤纸包裹起来,并将两片滤纸边缘缝合密封。在藏红花浸泡完毕后,可以将藏红花粉末整体取出,避免藏红花粉末残留。
本发明的有益效果是:
本发明通过在藏红花药酒中添加含糖量较高的水果,并加水稀释使酒精含量降低,使藏红花药酒具有清淡的口味和甜味,解决了现有藏红花药酒口味苦涩,虽然其具有很好的疗效,但是因口味原因,不能被人们广泛接受,并且一些藏红花药酒酒精浓度较高,对于一些不善于饮酒的人来说难以接受的问题。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明,但下述实施例仅仅为本发明的优选实施例,并非全部。基于实施方式中的实施例,本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例,都属于本发明的保护范围。下述实施例中的实验方法,如无特殊说明,均为常规方法,下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种甜味藏红花药酒,由如下重量配比的原料制成:藏红花10份,葡萄50份,西瓜瓤50份,樱桃50份,白酒90份,橘子皮80份,水90份。
所述白酒度数为42°。
所述橘子皮为干橘皮。
一种甜味藏红花药酒的生产方法,包括如下步骤:
(1)将白酒放入玻璃器皿中,在玻璃器皿中放入橘子皮,然后将玻璃器皿密封,放置在阴凉处静置,一段时间后取出玻璃器皿,将橘子皮捞出,放入新的橘子皮密封后继续静置,如此反复一个月;
(2)将葡萄和樱桃去籽,放入搅拌机内,然后在搅拌机内放入西瓜瓤混合搅拌5分钟制成混合料,搅拌完成后将混合料放入烘干机内烘干;
(3)取出放在玻璃器皿中的白酒,将白酒中的橘子皮捞出,然后将晒干后的混合料倒入白酒中搅拌混合制成混合酒;
(4)将藏红花研磨成粉末,放入水中充分混合制成藏红花茶,然后将藏红花茶蒸煮10分钟;
(5)将蒸煮完成的藏红花茶冷却至常温,然后将藏红花茶倒入混合酒中搅拌混合;
所述步骤(1)中橘子皮放入玻璃器皿前,将橘子皮表面划出纵横交错的划痕,然后使用细绳将橘子皮串联起来放入玻璃器皿中,细绳延伸至玻璃器皿外。
所述步骤(2)中混合料放入烘干机内烘干的时间为30分钟。
所述步骤(4)中,藏红花研磨成粉末后,使用两片滤纸包裹起来,并将两片滤纸边缘缝合密封。
按如上方法生产5000ml藏红花药酒等分成10份,分别编号为1-10号,向1号藏红花药酒加入100ml水,向2号藏红花药酒加入150ml水,向3号藏红花药酒加入200ml水,向4号藏红花药酒加入250ml水,向5号藏红花药酒加入300ml水,向6号藏红花药酒加入350ml水,向7号藏红花药酒加入400ml水,向8号藏红花药酒加入4500ml水,向9号藏红花药酒加入500ml水,向10号藏红花药酒加入550ml水,加水完成后,依次品尝藏红花药酒,并记录其是否有甜味,记录结果显示1-7号藏红花药酒仍然具有甜味。
实施例2
一种甜味藏红花药酒,由如下重量配比的原料制成:藏红花15份,葡萄60份,西瓜瓤60份,樱桃60份,白酒95份,橘子皮85份,水95份。
所述白酒度数为42°。
所述橘子皮为干橘皮。
一种甜味藏红花药酒的生产方法,包括如下步骤:
(1)将白酒放入玻璃器皿中,在玻璃器皿中放入橘子皮,然后将玻璃器皿密封,放置在阴凉处静置,一段时间后取出玻璃器皿,将橘子皮捞出,放入新的橘子皮密封后继续静置,如此反复一个月;
(2)将葡萄和樱桃去籽,放入搅拌机内,然后在搅拌机内放入西瓜瓤混合搅拌5分钟制成混合料,搅拌完成后将混合料放入烘干机内烘干;
(3)取出放在玻璃器皿中的白酒,将白酒中的橘子皮捞出,然后将晒干后的混合料倒入白酒中搅拌混合制成混合酒;
(4)将藏红花研磨成粉末,放入水中充分混合制成藏红花茶,然后将藏红花茶蒸煮10分钟;
(5)将蒸煮完成的藏红花茶冷却至常温,然后将藏红花茶倒入混合酒中搅拌混合;
所述步骤(1)中橘子皮放入玻璃器皿前,将橘子皮表面划出纵横交错的划痕,然后使用细绳将橘子皮串联起来放入玻璃器皿中,细绳延伸至玻璃器皿外。
所述步骤(2)中混合料放入烘干机内烘干的时间为30分钟。
所述步骤(4)中,藏红花研磨成粉末后,使用两片滤纸包裹起来,并将两片滤纸边缘缝合密封。
按如上方法生产5000ml藏红花药酒等分成10份,分别编号为1-10号,向1号藏红花药酒加入100ml水,向2号藏红花药酒加入150ml水,向3号藏红花药酒加入200ml水,向4号藏红花药酒加入250ml水,向5号藏红花药酒加入300ml水,向6号藏红花药酒加入350ml水,向7号藏红花药酒加入400ml水,向8号藏红花药酒加入4500ml水,向9号藏红花药酒加入500ml水,向10号藏红花药酒加入550ml水,加水完成后,依次品尝藏红花药酒,并记录其是否有甜味,记录结果显示1-8号藏红花药酒仍然具有甜味。
实施例3
一种甜味藏红花药酒,由如下重量配比的原料制成:藏红花20份,葡萄70份,西瓜瓤70份,樱桃70份,白酒100份,橘子皮90份,水100份。
所述白酒度数为42°。
所述橘子皮为干橘皮。
一种甜味藏红花药酒的生产方法,包括如下步骤:
(1)将白酒放入玻璃器皿中,在玻璃器皿中放入橘子皮,然后将玻璃器皿密封,放置在阴凉处静置,一段时间后取出玻璃器皿,将橘子皮捞出,放入新的橘子皮密封后继续静置,如此反复一个月;
(2)将葡萄和樱桃去籽,放入搅拌机内,然后在搅拌机内放入西瓜瓤混合搅拌5分钟制成混合料,搅拌完成后将混合料放入烘干机内烘干;
(3)取出放在玻璃器皿中的白酒,将白酒中的橘子皮捞出,然后将晒干后的混合料倒入白酒中搅拌混合制成混合酒;
(4)将藏红花研磨成粉末,放入水中充分混合制成藏红花茶,然后将藏红花茶蒸煮10分钟;
(5)将蒸煮完成的藏红花茶冷却至常温,然后将藏红花茶倒入混合酒中搅拌混合;
所述步骤(1)中橘子皮放入玻璃器皿前,将橘子皮表面划出纵横交错的划痕,然后使用细绳将橘子皮串联起来放入玻璃器皿中,细绳延伸至玻璃器皿外。
所述步骤(2)中混合料放入烘干机内烘干的时间为30分钟。
所述步骤(4)中,藏红花研磨成粉末后,使用两片滤纸包裹起来,并将两片滤纸边缘缝合密封。
按如上方法生产5000ml藏红花药酒等分成10份,分别编号为1-10号,向1号藏红花药酒加入100ml水,向2号藏红花药酒加入150ml水,向3号藏红花药酒加入200ml水,向4号藏红花药酒加入250ml水,向5号藏红花药酒加入300ml水,向6号藏红花药酒加入350ml水,向7号藏红花药酒加入400ml水,向8号藏红花药酒加入4500ml水,向9号藏红花药酒加入500ml水,向10号藏红花药酒加入550ml水,加水完成后,依次品尝藏红花药酒,并记录其是否有甜味,记录结果显示1-7号藏红花药酒仍然具有甜味。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种甜味藏红花药酒,其特征在于:由如下重量配比的原料制成:藏红花10~20份,葡萄50~70份,西瓜瓤50~70份,樱桃50~70份,白酒90~100份,橘子皮80~90份,水90~100份。
2.根据权利要求1所述的一种甜味藏红花药酒,其特征在于:所述白酒度数为42°。
3.根据权利要求1所述的一种甜味藏红花药酒,其特征在于:所述橘子皮为干橘皮。
4.一种权利要求1所述甜味藏红花药酒的生产方法,其特征在于:包括如下步骤:
(1)将白酒放入玻璃器皿中,在玻璃器皿中放入橘子皮,然后将玻璃器皿密封,放置在阴凉处静置,一段时间后取出玻璃器皿,将橘子皮捞出,放入新的橘子皮密封后继续静置,如此反复一个月;
(2)将葡萄和樱桃去籽,放入搅拌机内,然后在搅拌机内放入西瓜瓤混合搅拌5分钟制成混合料,搅拌完成后将混合料放入烘干机内烘干;
(3)取出放在玻璃器皿中的白酒,将白酒中的橘子皮捞出,然后将晒干后的混合料倒入白酒中搅拌混合制成混合酒;
(4)将藏红花研磨成粉末,放入水中充分混合制成藏红花茶,然后将藏红花茶蒸煮10分钟;
(5)将蒸煮完成的藏红花茶冷却至常温,然后将藏红花茶倒入混合酒中搅拌混合。
5.根据权利要求4所述的甜味藏红花药酒的生产方法,其特征在于:所述步骤(1)中橘子皮放入玻璃器皿前,将橘子皮表面划出纵横交错的划痕,然后使用细绳将橘子皮串联起来放入玻璃器皿中,细绳延伸至玻璃器皿外。
6.根据权利要求4所述的甜味藏红花药酒的生产方法,其特征在于:所述步骤(2)中混合料放入烘干机内烘干的时间为30分钟。
7.根据权利要求4所述的甜味藏红花药酒的生产方法,其特征在于:所述步骤(4)中,藏红花研磨成粉末后,使用两片滤纸包裹起来,并将两片滤纸边缘缝合密封。
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