CN110423668A - 一种桑葚酒及其制作方法 - Google Patents
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Abstract
本发明公开了一种桑葚酒及其制作方法，由下述组分作为原料：桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，新鲜桑椹采摘挑拣，经过低温冷却，放入2‑3年的白酒罐中浸泡，牡蛎经过高温煅质，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药、经过低温冷却，通过高温低温萃取后，放入酒罐中浸泡3个月捞出扎袋，通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶；具有强五脏六腑、延年益寿，增强肾生殖系统功能，对葡萄球菌有抑制作用、对霍乱弧菌亦有抑制作用、对特异性免疫有增强作用、对造血功能有促进作用等功效。
Description
技术领域
本发明涉及酿酒技术领域，具体是一种桑葚酒及其制作方法。
背景技术
随着经济的高速发展，人际交往越为密切和频繁。这种背景下促进了交际主平台餐饮业的爆发性成长，酒不仅是传统意义上的一种饮用享受，也是中国人社交礼仪的重要道具，酒在我国的历史非常悠久，且在日常生活中也是普遍存在，不可或缺。但是过量饮用会对身体造成严重的伤害，甚至会引起酒精依赖或酒精中毒现象。
养生酒作为具有营养价值、起到保健作用的酒受到广泛关注，目前，市场上虽有许多保健养生酒，但疗效不佳，特别是针对葡萄球菌、霍乱弧菌、特异性免疫、造血功能，针对抗肿瘤、抗氧化、抗衰老、降血糖血脂、扩张冠脉、抗动脉粥样硬化，纤维蛋白溶酶活性、强肝解毒。以及肾生殖系统功能、抗耐缺氧、抗疲劳，性欲低下、前列腺疾病、性欲减退，阳痿早泄、阴茎充血硬度缺乏、老年睾丸缩小等问题。气血不足、失眠多梦、须发早白、脱发、神经衰弱等症的调理效果很不理想，无法达到强五脏六腑、延年益寿、强肾壮腰、消除疲劳、增强活力、舒筋活血的功效。
发明内容
本发明的目的在于提供一种桑葚酒及其制作方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种桑葚酒，由下述组分作为原料：桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖。具体地，所述桑葚酒的质量份数组成如下：
桑椹30～50份、牡蛎4～6份、人参2～4份、黄精4～6份、覆盆子1～3份、枸杞子4～6份、肉桂2～4份、山药2～4份、冰糖1～2份、水余量；
优选的，以每一千斤酒里面包含的组分为例，各原料的重量配比为：桑椹400斤、牡蛎50斤、人参30斤、黄精30斤、覆盆子20斤、枸杞子50斤、肉桂30斤、山药30斤、冰糖15斤。
在生产过程中严格要求每位员工一定要在消毒间，严格将手消毒。穿整洁的消毒衣服进入生产车间，严格要求每位员工戴消毒帽子和口罩手套，按步骤进行生产，选用上等的材料品质和传统工序制造。
一种桑葚酒的制作方法，包括以下步骤：
A、原料的准备
按上述重量配比称取桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，量取水；
B、桑椹的浸泡
采摘挑拣的新鲜桑椹，经过低温冷却，阻止桑椹果物元素值损耗，放入2-3年的白酒罐中浸泡。
C、高温炼质
牡蛎经过高温煅质，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药、经过低温冷却。
D、混合浸泡
通过高温低温萃取后，加入冰糖并放入步骤B酒罐中浸泡3个月捞出扎袋。
E、过滤、灌装
通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶。
优选的，步骤B中，所述新鲜桑椹的低温冷却采用桑葚冻干机，其低温冷却温度可为-45℃～-60℃；在低温真空环境下，把桑椹里面水分抽走而得到冻干桑椹，能保留其原有色、香、味、形状不变，并极大限度保留其有效成分，复水性好；避免传统的晒干桑椹导致的皱缩变形、营养成分易流失，复水难的问题。
优选的，步骤C中，所述黄精、覆盆子、枸杞子、山药的低温冷却也采用冻干机，其低温冷却温度可为-45℃～-60℃。
优选的，步骤C中，所述牡蛎的高温煅质温度可为200℃～500℃，时间为5min-10min，经过高温可以解决药物的杂质、霉变、减少微生物的滋生，有效成分的保留。
与现有技术相比，本发明的有益效果是：本发明利用新鲜桑椹与牡蛎、人参、肉桂、黄精、覆盆子、枸杞子和山药经过浸泡、过滤、萃取、沉淀后制得，具有强五脏六腑、延年益寿的作用，对葡萄球菌、霍乱弧菌有抑制作用，对特异性免疫、造血功能有增强及促进作用，可抗肿瘤、抗氧化、抗衰老、降血糖血脂、扩张冠脉、抗动脉粥样硬化，增强纤维蛋白溶酶活性，增强肾生殖系统功能、改善性欲减退，阳痿早泄、阴茎充血硬度缺乏、老年睾丸缩小及前列腺症状等。抗耐缺氧、抗疲劳，气血不足、失眠多梦、须发早白、脱发、神经衰弱。
经过高温可以解决药物的杂质、霉变、减少微生物的滋生，有效成分的保留，低温萃取不易褪色、变色、褐变，可以保持原料本身的颜色，保留多糖成分完整与连接基因链不断裂。在酒罐里不断的发酵变成氨基酸多肽，微量元素的提取，精氨酸、锌、铁、钙、铜、硒、钼、铬、钴、维生素B1、B2、B6、B12、B15、维生素C、维生素E、维生素PP，营养价值高。
为更清楚地阐述本发明的结构特征和功效，下面结合具体实施例来对本发明进行详细说明。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
所述的桑葚酒的制备
准备原料：桑椹30份、牡蛎4份、人参2份、黄精4份、覆盆子1份、枸杞子4份、肉桂2份、山药2份、冰糖1份、水余量。
(1)按上述重量配比称取桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，量取水；
(2)采摘挑拣的新鲜桑椹，经过-45℃低温冷却，阻止桑椹果物元素值损耗，放入3年的白酒罐中浸泡；
(3)牡蛎经过200℃高温煅质10min，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药经过-45℃低温冷却；
(4)通过高温低温萃取后，加入冰糖并放入步骤B酒罐中浸泡3个月捞出扎袋；
(5)通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶。
实施例2
所述的桑葚酒的制备
准备原料：桑椹40份、牡蛎5份、人参3份、黄精5份、覆盆子2份、枸杞子5份、肉桂3份、山药3份、冰糖1.5份、水余量。
(1)按上述重量配比称取桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，量取水；
(2)采摘挑拣的新鲜桑椹，经过-55℃低温冷却，阻止桑椹果物元素值损耗，放入3年的白酒罐中浸泡；
(3)牡蛎经过350℃高温煅质7min，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药经过-55℃低温冷却；
(4)通过高温低温萃取后，加入冰糖并放入步骤B酒罐中浸泡3个月捞出扎袋；
(5)通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶。
实施例3
所述的桑葚酒的制备
准备原料：桑椹50份、牡蛎6份、人参4份、黄精6份、覆盆子3份、枸杞子6份、肉桂4份、山药4份、冰糖2份、水余量。
(1)按上述重量配比称取桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，量取水；
(2)采摘挑拣的新鲜桑椹，经过-60℃低温冷却，阻止桑椹果物元素值损耗，放入3年的白酒罐中浸泡；
(3)牡蛎经过500℃高温煅质5min，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药经过-60℃低温冷却；
(4)通过高温低温萃取后，加入冰糖并放入步骤B酒罐中浸泡3个月捞出扎袋；
(5)通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶。
本发明并不局限于上述实施例，在本发明公开的技术方案的基础上，本领域的技术人员根据所公开的技术内容，不需要创造性的劳动就可以对其中的一些技术特征作出一些简单修改、等同变化与修饰，均属于本发明技术方案的范围内。
Claims (6)
1.一种桑葚酒，其特征在于：由下述组分作为原料：桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，水余量。
2.根据权利要求1所述的一种桑葚酒，其特征在于，所述的桑葚酒的质量份数组成如下：桑椹30～50份、牡蛎4～6份、人参2～4份、黄精4～6份、覆盆子1～3份、枸杞子4～6份、肉桂2～4份、山药2～4份、冰糖1～2份、水余量。
3.根据权利要求2所述的一种桑葚酒，其特征在于，以每一千斤酒里面包含的组分为例，各原料的重量配比为：桑椹400斤、牡蛎50斤、人参30斤、黄精30斤、覆盆子20斤、枸杞子50斤、肉桂30斤、山药30斤、冰糖15斤。
4.一种如权利要求1-3任一所述的桑葚酒及其制作方法，包括如下步骤：
(1)按上述重量配比称取桑椹、牡蛎、人参、黄精、覆盆子、枸杞子、肉桂、山药、冰糖，量取水；
(2)采摘挑拣的新鲜桑椹，经过低温冷却，阻止桑椹果物元素值损耗，放入2-3年的白酒罐中浸泡；
(3)牡蛎经过高温煅质，人参、肉桂、经过高温清洗晾干，黄精、覆盆子、枸杞子、山药、经过低温冷却。
(4)通过高温低温萃取后，加入冰糖并放入步骤B酒罐中浸泡3个月捞出扎袋；
(5)通过机器20目过滤器、50目过滤、100目过滤、500目过滤、1000目过滤、5000目过滤、1万目过滤，低温萃取，沉淀多糖、取中间净成分、沉积少、杂质少、灌装酒瓶。
5.根据权利要求4所述的一种桑葚酒及其制作方法，其特征在于，所述步骤B中，新鲜桑椹的低温冷却采用桑葚冻干机，其低温冷却温度可为-45℃～-60℃。
6.根据权利要求4所述的一种桑葚酒及其制作方法，其特征在于，所述步骤C中，所述牡蛎的高温煅质温度可为200℃～500℃，时间为5min-10min。
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