CN110129167A - 一种以黄酒为酒基的中草药配制的酒及其制备方法 - Google Patents

一种以黄酒为酒基的中草药配制的酒及其制备方法 Download PDF

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CN110129167A
CN110129167A CN201910482489.3A CN201910482489A CN110129167A CN 110129167 A CN110129167 A CN 110129167A CN 201910482489 A CN201910482489 A CN 201910482489A CN 110129167 A CN110129167 A CN 110129167A
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wine
radix
chinese
yellow rice
prepared
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安传银
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Abstract

本发明公开一种以黄酒为酒基的中草药配制的酒，该酒中的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、九节菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、党参、怀牛膝、砂仁、陈皮、桃仁、红花、麦冬、石菖蒲、鹿角胶、川牛膝、松茸、三七、白蒺藜、人参、全蝎、肉桂、丹参、熟地、木香、生地、党参、沙参、黄芪中的至少一种；制备方法为：步骤一、中草药前处理：步骤二、泡制：步骤三、合成：按照黄酒原浆：母液＝5:1的重量比例混合得成品。本发明融合多种营养功能成分，赋予配制酒更高价值，口感更佳绵柔醇厚。

Description

一种以黄酒为酒基的中草药配制的酒及其制备方法
技术领域
本发明涉及食品加工技术领域，特别涉及一种以黄酒为酒基的中草药配制的酒及其制备方法。
背景技术
本发明采用中国道家养生和中医藏象理论相结合，参考道家养生和中医养生秘法，采用天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、九节菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、党参、怀牛膝、砂仁、陈皮、桃仁、红花、麦冬、石菖蒲、鹿角胶、川牛膝、松茸、三七、白蒺藜、人参、全蝎、肉桂、丹参、熟地、木香、生地、党参、沙参、黄芪为原料，组方具有固本培元，强筋壮骨，安神定志，益气活血，补五脏、通六腑的功效，对人体综合调理一步到位，功效卓越。
黄酒，是世界上最古老的酒类之一，源于中国，且唯中国有之，约在三千多年前，商周时代，中国人独创酒曲复式发酵法，开始大量酿制黄酒。黄酒以大米为原料，一般酒精含量为14％—20％，属于低度酿造酒。黄酒含有丰富的营养，含有21种氨基酸，其中包括有数种未知氨基酸，而人体自身不能合成必须依靠食物摄取8种必需氨基酸黄酒都具备，故被誉为“液体蛋糕”。黄酒是中国的汉族特产，属于酿造酒。本发明黄酒为酒基，平正协和，有效解决了一般配制酒偏温、偏澡、功效不明显的问题，口感独特，饱满圆润。
发明内容
发明的目的在于提供一种以黄酒为酒基的中草药配制的酒及其制备方法，解决了背景技术中的问题。融合多种营养功能成分，赋予配制酒更高价值，口感更佳绵柔醇厚。
本发明是这样实现的，一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、九节菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、党参、怀牛膝、砂仁、陈皮、桃仁、红花、麦冬、石菖蒲、鹿角胶、川牛膝、松茸、三七、白蒺藜、人参、全蝎、肉桂、丹参、熟地、木香、生地、党参、沙参、黄芪中的至少一种。
本发明的进一步技术方案是：该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、丹参、木香、党参。
本发明的进一步技术方案是：该酒采用的中草药为生地、人参、天冬、五味子、山药、茯苓、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、九节菖蒲、鱼鳔、当归、怀牛膝、花椒、砂仁、陈皮、山萸肉、地骨皮、覆盆子。
本发明的进一步技术方案是：该酒采用的中草药为桃仁、红花、麦冬、天冬、五味子、山药、茯苓、枸杞子、肉苁蓉、巴戟天、杜仲、菟丝子、柏子仁、石菖蒲、鱼鳔、鹿角胶、当归、川牛膝、花椒、山萸肉、地骨皮、覆盆子、熟地、人参、松茸、肉苁蓉。
本发明的进一步技术方案是：该酒采用的中草药为三七、天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、九节菖蒲、枸杞子、丹参、人参、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子。
本发明的进一步技术方案是：该酒采用的中草药为天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、木香、熟地、沙参、白蒺藜、松茸、全蝎、人参。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；提取过程中有效祛除了重金属和农残，使原材料更纯净。
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
本发明的进一步技术方案是：所述步骤二中的白酒为糯米酿造的原浆白酒。
本发明的进一步技术方案是：所述步骤二中的泡制温度为22-27℃。
本发明的进一步技术方案是：所述步骤三中的黄酒为花雕酒原浆。
本发明与现有技术相比，具有如下的优点和有益效果：与现有配制酒相比，采用中国道家养生和中医藏象理论相结合，参考道家养生和中医养生秘法，采用多种名贵中药食材，营养活性成分广泛，组方具有填精固本，强筋壮骨，安神定志，益气活血，补五脏、通六腑的功效；再以黄酒为酒基，黄酒是传统中医的药引，酒性柔和，具有活性营养成分高，对人体调理速度较快，不偏不倚，不温不燥，有效解决了其他配制酒偏温、偏燥、易上火的问题。
将多种中药材与黄酒融合，更符合中医养生理念，融合黄酒风味，同时性味甘平柔和，中和白酒烈性、应激性，常饮不仅能够活血通络、消积止痛，还能滋补强健体质，提升人体免疫力和自愈能力，满足人们对功能保健和口感风味需求，提高市场价值。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白，下面结合具体的实施例，对本发明作进一步的详细说明，本发明的示意性实施方式及其说明应在本发明的保护之列，但并不作为对本发明的限定。
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、九节菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、党参、怀牛膝、砂仁、陈皮、桃仁、红花、麦冬、石菖蒲、鹿角胶、川牛膝、松茸、三七、白蒺藜、人参、全蝎、肉桂、丹参、熟地、木香、生地、党参、沙参、黄芪中的至少一种。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
实施例一：
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、丹参、木香、党参。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
实施例二：
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为生地、人参、天冬、五味子、山药、茯苓、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、九节菖蒲、鱼鳔、当归、怀牛膝、花椒、砂仁、陈皮、山萸肉、地骨皮、覆盆子。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
实施例三：
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为桃仁、红花、麦冬、天冬、五味子、山药、茯苓、枸杞子、肉苁蓉、巴戟天、杜仲、菟丝子、柏子仁、石菖蒲、鱼鳔、鹿角胶、当归、川牛膝、花椒、山萸肉、地骨皮、覆盆子、熟地、人参、松茸、肉苁蓉。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
实施例四：
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为三七、天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、九节菖蒲、枸杞子、丹参、人参、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
实施例五：
一种以黄酒为酒基的中草药配制的酒，该酒采用的中草药为天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、木香、熟地、沙参、白蒺藜、松茸、全蝎、人参。
一种以黄酒为酒基的中草药配制的酒的制备方法，该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
所述步骤二中的白酒为糯米酿造的原浆白酒。
为增加酒的醇厚，降低苦湿感，所述步骤二中的泡制温度为22-27℃。
所述步骤三中的黄酒为花雕酒原浆。
经上述实施例采用的方法所得配制酒，性味甘平柔和，棉柔醇厚，常饮不仅能够活血通络、消积止痛，还能滋补强健体质，更加富有活力，延年益寿。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。

Claims (10)

1.一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、九节菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、党参、怀牛膝、砂仁、陈皮、桃仁、红花、麦冬、石菖蒲、鹿角胶、川牛膝、松茸、三七、白蒺藜、人参、全蝎、肉桂、丹参、熟地、木香、生地、党参、沙参、黄芪中的至少一种。
2.根据权利要求1所述的一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为天冬、五味子、山药、茯苓、枸杞子、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、肉苁蓉、丹参、木香、党参。
3.根据权利要求1所述的一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为生地、人参、天冬、五味子、山药、茯苓、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、九节菖蒲、鱼鳔、当归、怀牛膝、花椒、砂仁、陈皮、山萸肉、地骨皮、覆盆子。
4.根据权利要求1所述的一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为桃仁、红花、麦冬、天冬、五味子、山药、茯苓、枸杞子、肉苁蓉、巴戟天、杜仲、菟丝子、柏子仁、石菖蒲、鱼鳔、鹿角胶、当归、川牛膝、花椒、山萸肉、地骨皮、覆盆子、熟地、人参、松茸、肉苁蓉。
5.根据权利要求1所述的一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为三七、天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、九节菖蒲、枸杞子、丹参、人参、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子。
6.根据权利要求1所述的一种以黄酒为酒基的中草药配制的酒，其特征在于：该酒采用的中草药为天冬、五味子、山药、茯苓、肉苁蓉、巴戟天、杜仲、泽泻、菟丝子、柏子仁、远志、石菖蒲、鱼鳔、鹿角、当归、牛膝、花椒、山萸肉、地骨皮、覆盆子、木香、熟地、沙参、白蒺藜、松茸、全蝎、人参。
7.根据权利要求1-6中任意一项所述的一种以黄酒为酒基的中草药配制的酒的制备方法，其特征在于：该制备方法包括以下步骤：
步骤一、中草药的前处理：将所述中草药分别进行全成分提取，支撑全成分提取颗粒，再将各提取颗粒等量混合，得到中药材全成分提取颗粒混合物；
步骤二、泡制：选择白酒为基酒，按照基酒：颗粒混合物＝10:1的重量比例泡制，置于22-33℃的条件下放置36小时，得母液，备用；
步骤三、合成：选择黄酒原浆，按照黄酒原浆：母液＝5:1的重量比例混合，在温度22-27℃下沉淀36小时，取上清液过滤即得以黄酒为酒基的中草药配制酒。
8.根据权利要求7所述的一种以黄酒为酒基的中草药配制的酒的制备方法，其特征在于：所述步骤二中的白酒为糯米酿造的原浆白酒。
9.根据权利要求7所述的一种以黄酒为酒基的中草药配制的酒的制备方法，其特征在于：所述步骤二中的泡制温度为22-27℃。
10.根据权利要求7所述的一种以黄酒为酒基的中草药配制的酒的制备方法，其特征在于：所述步骤三中的黄酒为花雕酒原浆。
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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