CN109251820A - A kind of store method of antler blood - Google Patents
A kind of store method of antler blood Download PDFInfo
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- CN109251820A CN109251820A CN201811286548.1A CN201811286548A CN109251820A CN 109251820 A CN109251820 A CN 109251820A CN 201811286548 A CN201811286548 A CN 201811286548A CN 109251820 A CN109251820 A CN 109251820A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of store method of antler blood and with antler blood wine made from the store method, including the white wine that alcoholic strength is 40 degree is added into antler blood, it is uniformly mixed, is dissolved in the hemoglobin in antler blood, fibrin, albumin and globulin in white wine.The store method specifically includes the following steps: it is quick-frozen to the antler blood of fresh acquisition, thaw, it is that 40 degree of white wine is stirred that alcoholic strength, which is added, obtains homogeneous, does not generate precipitating, antler blood wine strong and brisk in taste.The present invention can be such that the organic component in antler blood is dissolved completely in white wine, avoid precipitating and wine blood system layer, the appearance of the very big antler blood wine that taken on a new look is constituted, and saves the effective component in antler blood to greatest extent, while also extending the holding time of antler blood wine.Deer antler wine obtained has the characteristics that quality is stable, color is bright and new, mouthfeel is aromatic, nutritive value is high.
Description
Technical field
The present invention relates to the field of Chinese medicines, and in particular to a kind of store method of antler blood.
Background technique
Antler blood is the blood for extracting fresh pilose antler with vacuum pump when tapping red deer or sika deer velvet antler and getting, because from pilose antler
On get thus wherein composition with it is substantially close with pilose antler, property heat is not dry, has tonifying kidney and strengthening yang, strong muscles and bones, production of sperm benefit marrow dispels
Rheumatism and other effects.
Antler blood wine is using antler blood as raw material, and after sterilized and brewed with pure grain alcohol heart, wine is oozed the popular feeling with giving off a strong fragrance
Spleen, entrance is continuous and fragrant, to warm warm popular feeling stomach.Not solid, qi-blood deficiency, weakness of limbs, pain in low back and legs, trick fiber crops for Yuanyang
The illnesss such as wood, insomnia and dreamful sleep have fine effect, are the first-class good merchantable brands of enriching yin and nourishing kidney.Spirit can be shone by taking antler blood wine, by force
Strong body, long-term drinking are more conducive to relevant disease in terms of neutralizing user's kidney, have good effect to building up health.
The preparation of existing antler blood wine is that a certain amount of middle height pure grain is directly added after extracting antler blood out in blood
The white wine of brewing, by ethyl alcohol come the nutritional ingredients such as protein in solidificating blood, this method cost rotten to prevent antler blood
Inexpensively, simple processing, but the disadvantage is that the effective components such as red blood cell, fibrin, albumin and globulin in antler blood with
Precipitating is generated after ethanol synthesis.
Firstly, the precipitating in antler blood wine causes the very big loss of effective component in antler blood, even if also unfavorable after taking
In the absorption of human body, the bioavailability of antler blood is made to have a greatly reduced quality；In addition, the precipitating in antler blood wine is united, meeting is at wine liquid bottom
Blood clot is precipitated in portion, causes that wine blood system layer, the smell of blood is dense, wine and women-sensual pursuits is dim, mouthfeel detests the offending sensory effects such as puckery, gives people
It brings and excessively poor takes experience；Finally, antler blood wine is not easy to maintain, it is perishable the disadvantages of.
To sum up, it proposes a kind of not only in the form of traditional antler blood wine, but also does not lose the pilose antler of active principle in antler blood
Blood store method is especially urgent.
Summary of the invention
In view of the problems of the existing technology, the present invention is sent out on the basis of the preservation for antler blood carries out numerous studies
It is existing, it is quick-frozen under certain condition, make blood cell breakage, flows out the cytoplasm of haemocyte in blood.When use alcoholic strength for 40
When degree white wine is mixed with antler blood, hemoglobin, fibrin, albumin and globulin in antler blood etc. can be made effective
Component is dissolved completely in white wine, does not generate precipitating, and the appearance for the antler blood wine that greatly taken on a new look is constituted, and is saved to greatest extent
Effective component in antler blood.
The purpose of the present invention is to provide a kind of store methods of antler blood, and this method solve hold in traditional antler blood wine
The problem of easily precipitating, extends the holding time of antler blood；It is made the present invention also provides a kind of using the store method
Antler blood wine.
To achieve the above object, technical solution of the present invention is as follows:
A kind of store method of antler blood, specifically includes the following steps:
1) fresh antler blood, quick freeze are acquired；
2) it thaws to the antler blood of step 1), obtains the antler blood that haemocyte cytoplasm flows out in antler blood；
3) white wine that alcoholic strength is 40 degree is added to the antler blood in step 2), is uniformly mixed, makes in antler blood
Organic component is dissolved in white wine, closed preservation.
Further, in step 1), the fine and soft phase of adopting for choosing red deer or sika deer is acquired the antler blood, by pilose antler
Blood is stored in sterile blood bag.
Further, in step 1), by the antler blood, quick freeze, cryogenic temperature are controlled in 18 DEG C of-﹣ of ﹣ in freeze dryer
24℃。
Further, in step 1), holding time of the antler blood under complete freezing state is controlled in 24-48h.
Further, in step 2), the antler blood under freezing state is thawed in medical refrigerated cabinet, thaw point control
System is at 4-6 DEG C.
Further, in step 3), being added with the alcoholic strength of the collected antler blood equal volume amounts of step 1) is 40 degree
White wine, the white wine be pure grain brewing white wine.
Further, in step 3), the stirring carries out in stainless cylinder of steel, and the material of blender and stainless cylinder of steel is
304 stainless steels.
Further, in 100-200rad/min, mixing time is not less than 30min for the speed of agitator control.
It is a kind of to use antler blood wine made from above-mentioned store method.
Water content is 80%~81% in antler blood, and organic principle accounts for 16%~17%, is wherein mainly in organic principle
Protein, including albumin and globulin, it is special for being that gamma Globulin content is higher, amino acid and and the heart in 19 are rich in protein
The creatine phosphokinase of dirty functional correlation, a variety of enzymes such as cover enzyme, in addition also containing a variety of lipids, free acid kind, steroid,
Phospholipid, steroids, vitamins and polysaccharide etc..Ash content accounts for 3%~4%, and contains a variety of constants and healthy trace elements with household.This
Invention is borrowed when acquiring antler blood adopts fine and soft phase harvesting, neither will cause the waste of antler blood, excessive pain will not be brought to deer
It is bitter.
The present invention has found in the research for carrying out a large amount of antler blood preservations, is added through in antler blood quick-frozen, after defrosting
And if only if alcoholic strength be 40 degree of white wine, antler blood with white spirit mixed it is uniform after do not generate precipitating, make its effective group contained
Dividing can sufficiently dissolve in white wine.Cause the mechanism of the phenomenon to be not yet fully apparent from, may with after quick-frozen in antler blood
Protein structure change it is related；Structure change after protein, then be aided with the multiple protein enzyme contained in white wine,
Second alcohol and water helps for the multiple proteins in antler blood to be dissolved in white wine and constitutes the stable state of mixed solution, prolongs
Its long holding time.White wine degree is also the discovery accidentally obtained in having carried out many experiments, is only 40 degree in alcoholic strength
When, precipitating will not be just generated after mixing in solution, this may also under the alcoholic strength, the component structure of ethyl alcohol and water in white wine
At being conducive to the suitable environment of proteolytic, and it can not rule out the enzyme generated during pure grain liquor brewing and also help
In enzymatic hydrolysis of the protein in white wine, the specific clear mechanism about the part is also needed further to test and be confirmed.
Compared with the store method of existing antler blood, the present invention passes through collected fresh antler blood quick freeze, deer
For haemocyte in refrigerating process, Extracellular solution generates ice crystal first in fine and soft blood, under vapour pressure effect intracellular water flow to
At this moment extracellular ice crystal forms biggish ice crystal, and is unevenly distributed.Along with protein structure changes under freezing conditions
Become, cell membrane is made to be easier to dehydration, so that the volume of ice crystal be made to further increase, the large ice crystals gradually formed can destroy cell membrane,
The cytoplasm inside haemocyte is flowed out, hemoglobin most in cytoplasm is sufficiently discharged, and hemoglobin, fiber egg
White, albumin and globulin are dissolved in 40 degree of white wine just again, to constitute the stable state of mixed solution, are effectively reduced
The cohesion that antler blood and ethyl alcohol occur, avoids the occurrence of precipitating, extends the holding time of active principle in antler blood.
Antler blood after processed by the invention, effective component such as hemoglobin, fibrin, albumin and globulin
Equal organic components are effectively retained, and are not lost with the precipitating of generation, dissolution of the effective component in alcohol is constituted
Mixed solution, homogeneous, bright；And due to the outflow of hemoglobin in haemocyte, the deer that more enriches
The composition of fine and soft blood wine, the nutritive value of antler blood wine is improved from another angle.
It is dissolved in due to the active principle in antler blood in the white wine that alcoholic strength is 40 degree, the mixing structure of antler blood and white wine
At uniform and stable mixed solution extend holding time of antler blood.Former antler blood wine can also be eliminated using the method for the present invention
Wine blood system layer, the smell of blood is dense, wine and women-sensual pursuits is dim, mouthfeel detests the disadvantages of puckery, active principle loss is unfavorable for absorption of human body.Deer obtained
Fine and soft wine has the characteristics that quality is stable, color is bright and new, mouthfeel is aromatic, nutritive value is high.
Specific embodiment
To clearly demonstrate design philosophy of the invention, below with reference to example, the present invention will be described.
In the present invention there is directly metamorphosis of the haemocyte in refrigerating process in the cryogenic temperature and antler blood of antler blood
Relationship.Temperature can effectively ensure that the rupture of haemocyte cell membrane, flow out cytoplasm in the range of 18 DEG C of ﹣, 24 DEG C of-﹣.Blood
Freezing be process that ecto-entad gradually extends, cryogenic temperature is higher than 18 DEG C of ﹣, and extracellular water cannot convert in time in blood
For ice crystal, conversion process is relatively stable, cannot extracellularly constitute biggish ice crystal in the case of this kind, cannot effectively puncture cell
The cytoplasmic effect of release is not achieved in film；And in the case that temperature is lower than 24 DEG C of ﹣, intraor extracellular can crystallize in a short time, and
Freezing state cannot form the growth course of irregular crystal with respect to stable and uniform after crystallization, though cell due to enlarged volume,
The effective quantity of rupture cell is not ensured that yet.It is pointed out that holding time of the antler blood under complete freezing state
And guarantee that the moisture in blood is fully converted into the condition of ice crystal, although antler blood is in complete freezing in appearance,
The combination water of its cell interior is also required to sufficiently solidify, and 24-48 hours holding times gave the depth of cell interior moisture
Freezing and the conversion of form.
Course of defrosting is the buffering for making blood plasma in blood and cytoplasm be converted to liquid by solid-state.The process needs to flow
Cytoplasm out is sufficiently dissolved into blood, and temperature requirement cannot be excessively high or too low, and temperature is excessively high, and thawing rate is fast, the time
Short, cytoplasm cannot be with blood plasma effective integration, and there are also by the risk of protein high-temperature denaturation.And temperature is too low, it can not
It effectively thaws, reduces the fusion efficiencies of cytoplasm and blood plasma.Thaw point control in the present invention carries out at 2-8 DEG C, preferably
It is 4-6 DEG C, which can be such that cytoplasm is tentatively dissolved into blood plasma, and organic component is first in formation blood
Step mixing.
Speed of agitator control in the present invention can make white wine and antler blood after processing mixed in 100-200rad/min
That closes is more uniform.Under the revolving speed, need to guarantee certain mixing time, can effectively make such as hemoglobin, fibrin,
The organic components such as albumin and globulin are dissolved in white wine, guarantee not generate precipitating after being uniformly mixed, to constitute
The quiet stable state of mixed solution.
It is important to point out that by being 40 degree white with the alcoholic strength of collected new blood equal volume amounts in the present invention
Wine is stirred, and the organic component in antler blood can be made to be completely dissolved in white wine.And organic component, blood in antler blood
Slurry, ethyl alcohol and water etc. form the total structure system of stable homogeneous.The mixing of antler blood and white wine is in 304 stainless steel materials
It is carried out under equipment, ensure that the food safety of antler blood wine obtained.In addition, forming the stable state of mixed solution, it is able to extend
The holding time of antler blood wine saved process and does not flocculate to 3 years or more, did not precipitated, then to be accompanied by pure grain wine leisurely long
Mouthfeel, cool mellowness have splendid health-care effect.
Embodiment 1
The fine and soft phase is adopted in sika deer, to the fresh pilose antler vacuum hemospasia 100ml cut off into sterile blood bag, acquisition is finished
It is placed in freeze dryer after 30min, cryogenic temperature is controlled at 18 DEG C of ﹣, and antler blood saves for 24 hours after freezing completely, will freeze shape
Antler blood under state is taken out, and is placed in the medical refrigerated cabinet that temperature is 2 DEG C and thaws, is added in antler blood after thawing
The white wine that 100ml alcoholic strength is 28 degree is stirred mixed in 304 stainless cylinder of steel using the blender that material is all 304 stainless steels
It closes, speed of agitator control obtains antler blood wine after stirring 45min in 100rad/min, closed to save to sterile sealing tank.
Embodiment 2
The fine and soft phase is adopted in red deer, to the fresh pilose antler vacuum hemospasia 200ml cut off into sterile blood bag, acquisition is finished
It is placed in freeze dryer after 60min, cryogenic temperature is controlled at 24 DEG C of ﹣, and antler blood saves 48h after freezing completely, by freezing state
Under antler blood take out, being placed in temperature is to thaw in 8 DEG C of medical refrigerated cabinet, and 500ml is added in antler blood after thawing
Alcoholic strength is that 53 degree of white wine is stirred in 304 stainless cylinder of steel using the blender that material is all 304 stainless steels, is stirred
Revolving speed control obtains antler blood wine after stirring 60min in 200rad/min, closed to save to sterile sealing tank.
Embodiment 3
The fine and soft phase is adopted in sika deer, to the fresh pilose antler vacuum hemospasia 300ml cut off into sterile blood bag, acquisition is finished
It is placed in freeze dryer after 45min, cryogenic temperature is controlled at 20 DEG C of ﹣, and antler blood saves 36h after freezing completely, will freeze shape
Antler blood under state is taken out, and is placed in the medical refrigerated cabinet that temperature is 4 DEG C and thaws, is added in antler blood after thawing
The white wine that 400ml alcoholic strength is 67 degree is stirred mixed in 304 stainless cylinder of steel using the blender that material is all 304 stainless steels
It closes, speed of agitator control obtains antler blood wine after stirring 10min in 40rad/min, closed to save to sterile sealing tank.
Embodiment 4
The fine and soft phase is adopted in red deer, to the fresh pilose antler vacuum hemospasia 400ml cut off into sterile blood bag, acquisition is finished
It is quickly placed in freeze dryer in 1min, cryogenic temperature is controlled at 20 DEG C of ﹣, and antler blood saves 36h after freezing completely, will freeze shape
Antler blood under state is taken out, and is placed in the medical refrigerated cabinet that temperature is 6 DEG C and thaws, is added in antler blood after thawing
The white wine that 400ml alcoholic strength is 75 degree is stirred mixed in 304 stainless cylinder of steel using the blender that material is all 304 stainless steels
It closes, speed of agitator control obtains antler blood wine after stirring 3min in 400rad/min, closed to save to sterile sealing tank.
Embodiment 5
The fine and soft phase is adopted in sika deer, to the fresh pilose antler vacuum hemospasia 500ml cut off into sterile blood bag, acquisition is finished
It is quickly placed in freeze dryer in 1min, cryogenic temperature is controlled at 20 DEG C of ﹣, and antler blood saves 36h after freezing completely, will freeze
Antler blood under state is taken out, and is placed in the medical refrigerated cabinet that temperature is 5 DEG C and thaws, is added in antler blood after thawing
The white wine that 500ml alcoholic strength is 40 degree is stirred mixed in 304 stainless cylinder of steel using the blender that material is all 304 stainless steels
It closes, speed of agitator control obtains antler blood wine after stirring 60min in 150rad/min, closed to save to sterile sealing tank.
Reference examples 1
Fresh antler blood 300ml is acquired using electric hand drilling row drilling on the pilose antler of red deer, antler blood is acquired to nothing
In bacterium blood bag, acquisition is placed in freeze dryer after finishing 4h, and cryogenic temperature control takes after 35 DEG C of ﹣, antler blood freeze completely
Antler blood out, is placed in the water-bath that temperature is 60 DEG C and thaws, and it is 53 that 300ml alcoholic strength is added in antler blood after thawing
The white wine of degree, hand operated mixing mixing, obtains antler blood wine.
To red deer injecting narcotic before blood sampling, red deer restores ability to act by pain stimulation and stands up to jump in blood sampling, deer
Drilling is bled more than in young pilose antler, and the bloody cruelty in scene causes a large amount of wastes of fresh antler blood.Drilling on pilose antler seriously affects
The quality of pilose antler product.
Reference examples 2
The fine and soft phase is adopted in sika deer, to the fresh pilose antler vacuum hemospasia 500ml cut off into stainless steel ware, has been acquired
The white wine that 500ml alcoholic strength is 67 degree is poured into stainless steel ware after finishing, hand operated mixing mixing obtains antler blood wine.
Antler blood wine made from above-described embodiment and reference examples is compared, exterior beauty etc. the results are shown in Table 1.
1 table of comparisons of table
It can be seen from the results above that antler blood wine obtained can be made homogeneous using store method of the invention, color
Pool is as clear as crystal reddish brown color wine, and does not have Precipitation, is accompanied by aroma, and fragrant is mellow, and mouthfeel is leisurely long, and is made
The standby antler blood wine shelf-life come out can be improved to 4-5.
Equally with the store method in the present invention, regardless of can all give system from the difference on white wine degree or preparation process
The product obtained impacts, and the most important Alcohol degree for surely belonging to white wine, alcoholic strength is higher, and the more ethyl alcohol of content will be with deer
Protein in fine and soft blood reacts, and causes the denaturation of protein, shows the precipitating of different conditions.Alcoholic strength is lower, then leads
Cause the mixed solution of blood wine, clot cohesion of uniting becomes clot, brings offending view impact to people, still more allows people
It takes.
In reference examples of the invention, drilling blood sampling causes a large amount of wastes of antler blood, aggravates by the pain for adopting animal,
Simultaneously until excessive pain can be brought when adopting young pilose antler to deer again, disagreeableness work pattern is caused.60 DEG C of water is placed on when defrosting
In bath, the heated denaturalization of protein is resulted in, greatly reduces the business value in antler blood.In addition, tradition is direct mixed
Conjunction mode then makes antler blood wine obtained muddy, and obviously wine blood separate condition occurs, elegant to come out very
The big smell of blood more allows people to be difficult to swallow.
Finally, it will be appreciated that the principle that embodiment of above is intended to be merely illustrative of the present and the example that uses
Property embodiment, however the present invention is not limited thereto.For those of ordinary skills, do not depart from it is of the invention
In the case where principle and essence, various changes and modifications can be made therein, these variations and modifications are also considered as protection model of the invention
It encloses.
Claims (9)
1. a kind of store method of antler blood, which is characterized in that specifically includes the following steps:
1) fresh antler blood, quick freeze are acquired；
2) it thaws to the antler blood of step 1), obtains the antler blood that haemocyte cytoplasm flows out in antler blood；
3) white wine that alcoholic strength is 40 degree is added to the antler blood in step 2), is uniformly mixed, makes organic in antler blood
Component is dissolved in white wine, closed preservation.
2. store method as described in claim 1, which is characterized in that in step 1), that chooses red deer or sika deer adopts young pilose antler
Phase is acquired the antler blood, and antler blood is stored in sterile blood bag.
3. store method as described in claim 1, which is characterized in that in step 1), the antler blood is fast in freeze dryer
Quickly cooling is frozen, and cryogenic temperature is controlled in 18 DEG C of ﹣, 24 DEG C of-﹣.
4. store method as claimed in claim 3, which is characterized in that in step 1), the antler blood is in complete freezing state
Under holding time control in 24-48h.
5. store method as described in claim 1, which is characterized in that in step 2), by the antler blood under freezing state
It thaws in medical refrigerated cabinet, thaw point is controlled at 4-6 DEG C.
6. preparation method as described in claim 1, which is characterized in that in step 3), be added collected described with step 1)
The white wine that the alcoholic strength of antler blood equal volume amounts is 40 degree, the white wine are the white wine of pure grain brewing.
7. preparation method as described in claim 1, which is characterized in that in step 3), the stirring carries out in stainless cylinder of steel,
The material of blender and stainless cylinder of steel is 304 stainless steels.
8. preparation method as claimed in claim 7, which is characterized in that the speed of agitator is controlled in 100-200rad/min,
Mixing time is not less than 30min.
9. using antler blood wine made from any one of the claim 1-8 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811286548.1A CN109251820A (en) | 2018-10-31 | 2018-10-31 | A kind of store method of antler blood |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811286548.1A CN109251820A (en) | 2018-10-31 | 2018-10-31 | A kind of store method of antler blood |
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| CN109251820A true CN109251820A (en) | 2019-01-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102634321B1 (en) * | 2022-12-08 | 2024-02-08 | 주식회사 파나큐라 | Composition for diagnosing deer antler allergy comprising albumin as an active ingredient |
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| CN1106064A (en) * | 1994-12-12 | 1995-08-02 | 吉林市吉利药业有限公司 | Pilose antler blood wine |
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| CN1249337A (en) * | 1999-08-14 | 2000-04-05 | 郑刚 | Formulation and preparing process of pilose antler or pilose antler blood wine |
| CN107446779A (en) * | 2017-09-11 | 2017-12-08 | 青岛农业大学 | A kind of processing technology of antler blood wine |
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2018
- 2018-10-31 CN CN201811286548.1A patent/CN109251820A/en not_active Withdrawn
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|---|---|---|---|---|
| CN1106064A (en) * | 1994-12-12 | 1995-08-02 | 吉林市吉利药业有限公司 | Pilose antler blood wine |
| CN1149079A (en) * | 1995-10-24 | 1997-05-07 | 湖北奥其乐集团有限公司 | Pilose antler blood spirit and production thereof |
| CN1249337A (en) * | 1999-08-14 | 2000-04-05 | 郑刚 | Formulation and preparing process of pilose antler or pilose antler blood wine |
| CN107446779A (en) * | 2017-09-11 | 2017-12-08 | 青岛农业大学 | A kind of processing technology of antler blood wine |
| CN107753515A (en) * | 2017-10-25 | 2018-03-06 | 中国农业科学院特产研究所 | A kind of high-dissolvability preparation method of deer blood powder |
| CN107815379A (en) * | 2017-11-09 | 2018-03-20 | 黑龙江鹿源春鹿业股份有限公司 | A kind of preparation method of deer-blood wine/antler blood wine |
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| 杨丰绮等: "鲜鹿血与冻鹿血酶解效果的比较", 《农村科学实验》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102634321B1 (en) * | 2022-12-08 | 2024-02-08 | 주식회사 파나큐라 | Composition for diagnosing deer antler allergy comprising albumin as an active ingredient |
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Application publication date: 20190122 |
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| WW01 | Invention patent application withdrawn after publication |