CN109504592A - 一种灵芝膏酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种灵芝膏酒，包括如下重量份的组分：白酒1000份，灵芝80份～120份，阿胶5份～8份，蜂蜜15份～30份；灵芝、阿胶和蜂蜜制成膏浆后浸泡在白酒中。本发明在将灵芝浸泡在白酒中之前，先将灵芝与阿胶、蜂蜜熬制成膏浆，待冷却后加入白酒中浸泡。对于膏浆体中的灵芝，在白酒中缓慢释放营养成分，相比于打成粉直接浸泡的灵芝，其营养成分被浸出的速率明显降低。
Description
技术领域
本发明涉及一种灵芝膏酒及其制备方法。
背景技术
灵芝具有很高的营养价值，其内含有多种氨基酸、蛋白质、生物碱、香豆精、甾类、三萜类、挥发油、甘露醇、树脂及糖类、维生素B2、维生素C、内酯和酶类等成分。对人的整体机能来说,灵芝能提升人体免疫系统，恢复人体的内脏和细胞达到标准化，具有抗肿瘤、抗衰老以及防治神经系统疾病的作用，而且灵芝可以有效的防止脑血管疾病的发生。
关于服用方法，有煎服、泡酒、泡水等方式。传统的灵芝酒，是将灵芝整只、切片、打粉后放入瓶中，加入白酒浸泡后饮用。这种浸酒方式，如果没有白酒的补充，在初期灵芝酒中营养成分浓度较低，随着浸泡时间的加长，酒中营养成分浓度变得非常高，即酒中营养成分浓度变化较大。
发明内容
本发明所要解决的技术问题是提供一种酒中营养成分浓度缓慢增加的、药性稳定的灵芝膏酒及其制备方法。
实现本发明第一目的的技术方案是一种灵芝膏酒，包括如下重量份的组分：白酒1000份，灵芝80份～120份，阿胶5份～8份，蜂蜜15份～30份；灵芝、阿胶和蜂蜜制成膏浆后浸泡在白酒中。
灵芝包括平盖灵芝、薄树灵芝、树舌白灵芝、红缘赤芝和桦褐孔菌。
白酒酒精浓度40度至55度。
实现本发明第二目的的技术方案是一种灵芝膏酒的制备方法，包括以下步骤：
①按照配方称取灵芝，切片打粉后待用。
②将步骤①准备的灵芝粉加纯净水煮开后文火熬制，熬制完毕过滤去渣，滤液回锅。
③向步骤②的滤液中加入称量的阿胶粉和蜂蜜，边加热边搅拌，直至得到膏浆，冷却至室温。
④将步骤③得到的灵芝膏浆转移至酒瓶或酒罐中，向其中加入白酒，然后将泡酒容器静置，得到灵芝膏酒。
步骤②中纯净水的加入量是灵芝粉总重量的13～16倍。
步骤④中加入白酒时边加入边顺时针搅拌。
步骤④中静置3个月。
本发明具有积极的效果：(1)本发明在将灵芝浸泡在白酒中之前，先将灵芝与阿胶、蜂蜜熬制成膏浆，待冷却后加入白酒中浸泡。对于膏浆体中的灵芝，在白酒中缓慢释放营养成分，相比于打成粉直接浸泡的灵芝，其营养成分被浸出的速率明显降低，从而在整个饮酒过程中，灵芝酒中的营养成分浓度缓慢上升，有利于人体适应。
(2)本发明在制备灵芝膏浆时，取五种灵芝组成配方，协同这几种灵芝的功效，使得灵芝膏酒营养成分均衡。
具体实施方式
(实施例1)
本实施例的灵芝膏酒包括如下重量份的组分：白酒1000份，平盖灵芝24份，薄树灵芝20份，树舌白灵芝16份，红缘赤芝20份，桦褐孔菌20份，福牌阿胶6.2份，蜂蜜20份。
本实施例的灵芝膏酒的制备方法包括以下步骤：
①按照配方称取平盖灵芝24g、薄树灵芝20g、树舌白灵芝16g、红缘赤芝20g和桦褐孔菌20g，将这五种灵芝分别切片打粉后待用。
②将步骤①准备的灵芝粉加入不锈钢锅中，向其中加入1.5L纯净水，煮开后文火熬制85小时～95h(本实施例中为90h)，熬制完毕过滤去渣，滤液回锅。纯净水的加入量是灵芝粉总重量的13～16倍(本实施例中为15倍)。
③向步骤②的滤液中加入称量的阿胶粉和蜂蜜，边小火加热边搅拌，直至得到膏浆，冷却至室温。
本实施例中得到300g膏浆，所用的阿胶粉是将福牌阿胶打粉得到。
④将步骤③得到的灵芝膏浆转移至酒瓶或酒罐中，向其中加入1L白酒，加入白酒时边加入边顺时针搅拌，30min加入完毕，然后将泡酒容器静置90天，90天后过滤装瓶，得到灵芝膏酒，于阴凉处存放，保质期36个月。
白酒酒精浓度40度至55度，本实施例所用的白酒酒精度42度。
对本实施例得到的灵芝膏酒中的氨基酸态氮进行检测，检测自浸泡开始3个月、4个月、6个月、8个月时成分的浓度。
| 3个月 | 4个月 | 6个月 | 8个月 | |
| 本实施例 | 0.65g/L | 0.67g/L | 0.68g/L | 0.71g/L |
| 对比例 | 0.72g/L | 0.76g/L | 0.78g/L | 0.81g/L |
所述对比例是将称量的五种灵芝切片后，直接加入白酒浸泡3个月。
从上表可知，本发明的灵芝膏酒中营养成分浸出缓慢，做成膏浆后泡酒就有缓释效果。
(实施例2)
本实施例的灵芝膏酒由如下重量份的组分组成：白酒1000份，平盖灵芝20份，薄树灵芝20份，树舌白灵芝20份，红缘赤芝10份，桦褐孔菌10份，福牌阿胶5份，蜂蜜30份。
(实施例3)
本实施例的灵芝膏酒由如下重量份的组分组成：白酒1000份，平盖灵芝30份，薄树灵芝25份，树舌白灵芝25份，红缘赤芝25份，桦褐孔菌15份，福牌阿胶8份，蜂蜜15份。
Claims (7)
1.一种灵芝膏酒，其特征在于包括如下重量份的组分：白酒1000份，灵芝80份～ 120份，阿胶5份～8份，蜂蜜15份～30份；灵芝、阿胶和蜂蜜制成膏浆后浸泡在白酒中。
2.根据权利要求1所述的灵芝膏酒，其特征在于：灵芝包括平盖灵芝、薄树灵芝、树舌白灵芝、红缘赤芝和桦褐孔菌。
3.根据权利要求1所述的灵芝膏酒，其特征在于：白酒酒精浓度40度至55度。
4.一种灵芝膏酒的制备方法，其特征在于包括以下步骤：
①按照配方称取灵芝，切片打粉后待用；
②将步骤①准备的灵芝粉加纯净水煮开后文火熬制，熬制完毕过滤去渣，滤液回锅；
③向步骤②的滤液中加入称量的阿胶粉和蜂蜜，边加热边搅拌，直至得到膏浆，冷却至室温；
④将步骤③得到的灵芝膏浆转移至酒瓶或酒罐中，向其中加入白酒，然后将泡酒容器静置，得到灵芝膏酒。
5.根据权利要求4所述的灵芝膏酒的制备方法，其特征在于：步骤②中纯净水的加入量是灵芝粉总重量的13～16倍。
6.根据权利要求4所述的灵芝膏酒的制备方法，其特征在于：步骤④中加入白酒时边加入边顺时针搅拌。
7.根据权利要求4所述的灵芝膏酒的制备方法，其特征在于：步骤④中静置3个月。
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