CN110564573A - 一种红花玫瑰酒及其制备方法 - Google Patents
一种红花玫瑰酒及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种红花玫瑰酒及其制备方法，具体由以下重量份数原料组成：西红花20‑30份、玫瑰花15‑25份、人参10‑20份、黄芪10‑15份、葛根5‑10份、当归8‑12份、山楂8‑12份、薤白6‑10份、灵芝5‑10份、天麻8‑13份、桃仁3‑9份、三七7‑11份、山茱萸6‑11份、酸枣仁8‑15份、沙棘3‑9份、肉苁蓉8‑14份、白芷6‑10份。本发明中含有多种纯天然中药材，并通过将其合适的配伍，制成具有强身健体、提高身体免疫力的饮品，绿色、天然，无副作用，值得推广，市场前景良好。
Description
技术领域
本发明涉及食品技术领域，具体是一种红花玫瑰酒及其制备方法。
背景技术
酒的化学成分是乙醇，一般含有微量的杂醇和酯类物质，
食用白酒的浓度一般在60度(即60％)以下(少数有60度以上)，
白酒经分馏提纯至75％以上为医用酒精，提纯到99.5％以上为无水乙醇。酒是以粮食为原料经发酵酿造而成的。酒在很早以前就已经出现，经过多年的发展，现在的酒分为很多种，有红酒、白酒、黄酒等。同时，市场上也出现了很多用酒配制的保健饮品，但是，尚未出现有西红花、玫瑰等相搭配配制的酒类饮品，且现有的饮品保健效果也不是很理想。
发明内容
本发明的目的在于提供一种红花玫瑰酒及其制备方法，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：
一种红花玫瑰酒，具体由以下原料组成：西红花、玫瑰花、人参、黄芪、葛根、当归、山楂、薤白、灵芝、天麻、桃仁、三七、山茱萸、酸枣仁、沙棘、肉苁蓉、白芷。
进一步的，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花20-30份、玫瑰花15-25份、人参10-20份、黄芪10-15份、葛根5-10份、当归8-12份、山楂8-12份、薤白6-10份、灵芝5-10份、天麻8-13份、桃仁3-9份、三七7-11份、山茱萸6-11份、酸枣仁8-15份、沙棘3-9份、肉苁蓉8-14份、白芷6-10份。
进一步的，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花21-29份、玫瑰花16-24份、人参11-19份、黄芪11-14份、葛根6-9份、当归9-11份、山楂9-11份、薤白7-9份、灵芝6-9份、天麻9-12份、桃仁4-8份、三七8-10份、山茱萸7-10份、酸枣仁9-14份、沙棘4-8份、肉苁蓉9-13份、白芷7-9份。
进一步的，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花25份、玫瑰花18份、人参16份、黄芪13份、葛根7份、当归10份、山楂10份、薤白8份、灵芝8份、天麻10份、桃仁7份、三七9份、山茱萸9份、酸枣仁12份、沙棘7份、肉苁蓉11份、白芷8份。
另外，本发明还提供了一种红花玫瑰酒的制备方法，包括如下步骤：
(1)按上述重量份数称取干燥的人参、黄芪、葛根、当归、灵芝、天麻、三七、白芷，山楂，去除杂质，清理干净，并分别用切割刀切成薄片，并放入容器中搅拌混合均匀，再用纱布包裹制成料包A，备用；
(2)按上述质量份数称取干燥的西红花、薤白、肉苁蓉，将其用切割刀切成小段，与玫瑰花、桃仁、酸枣仁使用纱布包裹制成料包B，备用；
(3)称取新鲜山茱萸、沙棘，清洗干净，去皮，去核，使用榨汁机将山茱萸、沙棘粉碎、榨汁，制成浆液，收集备用；
(4)选取可密封容器，将料包A、料包B分别投入到容器中，再将步骤(3)中浆液倒入容器内，再向容器中添加白酒，物料与白酒的质量之比为1：40-50，然后密封，泡制25-35天；
(5)将步骤(4)中泡制好的溶液过滤得到清澈的液体，即为所需的红花玫瑰酒。
进一步的，步骤(1)中薄片厚度在1-2mm。
进一步的，步骤(4)中密封容器放置在阴凉干燥处，保温保持在20-25度。
进一步的，步骤(4)中物料与白酒质量之比为1∶45，且泡制时间为30天。
与现有技术相比，本发明的有益效果是：
西红花：味甘，性平，具有活血化瘀，凉血解毒，解郁安神的功效；
玫瑰花：含有大量的维生素、氨基酸、可溶性糖、生物碱，温胃健脾，疏肝解郁；人参：味甘、微苦，性温、平，大补元气，复脉固脱，补脾益肺，生津，安神；
黄耆：味甘，性微温，具补气固表、强心、降压的功效；
葛根：甘、辛，凉，有生津止渴，升阳止泻之功。常用于表证发热，项背强痛，麻疹不透，热病口渴，阴虚消渴，热泻热痢，脾虚泄泻；
当归：具有补气和血，抗老防老、免疫之功效；
山楂：具有降血脂、血压、强心、抗心律不齐等作用，同时也是健脾开胃、消食化滞、活血化痰的良药；
薤白：味辛、苦，性温，无毒，具有理气、宽胸、通阳、散结之功效；
灵芝：具有护肝解毒、降血糖、提高免疫力、镇静安神的功效；
天麻：具有息风、定惊的功效；
桃仁：活血祛瘀，润肠通便，止咳平喘；
三七：其性温，味辛，具有显著的活血化瘀、消肿定痛功效；
山茱萸：味酸涩，性微温，为收敛性强壮药，有补肝肾止汗的功效；
酸枣仁：味甘、酸，性平，具有养心补肝，宁心安神，敛汗，生津之功效。
沙棘：其果实营养丰富，含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸，具有抗疲劳和增强机体活力等特殊药理性能，具有保护和加速修复胃黏膜、增加肠道双歧杆菌的药性；
肉苁蓉：能抗衰老，调整内分泌，促进代谢；
白芷：具有祛风，燥湿，消肿，止痛的功效；
本发明中含有多种纯天然中药材，并通过将其合适的配伍，制成具有强身健体、提高身体免疫力的饮品，绿色、天然，无副作用，值得推广，市场前景良好。
具体实施方式
下面结合具体实施方式对本发明的技术方案作进一步详细地说明。
实施例1
一种红花玫瑰酒，所述的红花玫瑰酒具体由以下重量份数原料组成：
西红花20份、玫瑰花15份、人参10份、黄芪10份、葛根5份、当归8份、山楂8份、薤白6份、灵芝5份、天麻8份、桃仁3份、三七7份、山茱萸6份、酸枣仁8份、沙棘3份、肉苁蓉8份、白芷6份。
本发明还提供了一种红花玫瑰酒的制备方法，包括如下步骤：
(1)按上述重量份数称取干燥的人参、黄芪、葛根、当归、灵芝、天麻、三七、白芷，山楂，去除杂质，清理干净，并分别用切割刀切成薄片，薄片厚度为1mm，并放入容器中搅拌混合均匀，再用纱布包裹制成料包A，备用；
(2)按上述质量份数称取干燥的西红花、薤白、肉苁蓉，将其用切割刀切成小段，与玫瑰花、桃仁、酸枣仁使用纱布包裹制成料包B，备用；
(3)称取新鲜山茱萸、沙棘，清洗干净，去皮，去核，使用榨汁机将山茱萸、沙棘粉碎、榨汁，制成浆液，收集备用；
(4)选取可密封容器，将料包A、料包B分别投入到容器中，再将步骤(3)中浆液倒入容器内，再向容器中添加白酒，物料与白酒的质量之比为1∶40，然后密封，泡制25天，容器放置在阴凉干燥处，保温保持在20度；
(5)将步骤(4)中泡制好的溶液过滤得到清澈的液体，即为所需的红花玫瑰酒。
实施例2
一种红花玫瑰酒，所述的红花玫瑰酒具体由以下重量份数原料组成：
西红花25份、玫瑰花18份、人参16份、黄芪13份、葛根7份、当归10份、山楂10份、薤白8份、灵芝8份、天麻10份、桃仁7份、三七9份、山茱萸9份、酸枣仁12份、沙棘7份、肉苁蓉11份、白芷8份。
本发明还提供了一种红花玫瑰酒的制备方法，包括如下步骤：
(1)按上述重量份数称取干燥的人参、黄芪、葛根、当归、灵芝、天麻、三七、白芷，山楂，去除杂质，清理干净，并分别用切割刀切成薄片，薄片厚度为1-2mm，并放入容器中搅拌混合均匀，再用纱布包裹制成料包A，备用；
(2)按上述质量份数称取干燥的西红花、薤白、肉苁蓉，将其用切割刀切成小段，与玫瑰花、桃仁、酸枣仁使用纱布包裹制成料包B，备用；
(3)称取新鲜山茱萸、沙棘，清洗干净，去皮，去核，使用榨汁机将山茱萸、沙棘粉碎、榨汁，制成浆液，收集备用；
(4)选取可密封容器，将料包A、料包B分别投入到容器中，再将步骤(3)中浆液倒入容器内，再向容器中添加白酒，物料与白酒的质量之比为1∶45，然后密封，泡制30天，容器放置在阴凉干燥处，保温保持在23度；
(5)将步骤(4)中泡制好的溶液过滤得到清澈的液体，即为所需的红花玫瑰酒。
实施例3
一种红花玫瑰酒，所述的红花玫瑰酒具体由以下重量份数原料组成：
西红花30份、玫瑰花25份、人参20份、黄芪15份、葛根10份、当归12份、山楂12份、薤白10份、灵芝10份、天麻13份、桃仁9份、三七11份、山茱萸11份、酸枣仁15份、沙棘9份、肉苁蓉14份、白芷10份。
本发明还提供了一种红花玫瑰酒的制备方法，包括如下步骤：
(1)按上述重量份数称取干燥的人参、黄芪、葛根、当归、灵芝、天麻、三七、白芷，山楂，去除杂质，清理干净，并分别用切割刀切成薄片，薄片厚度为2mm，并放入容器中搅拌混合均匀，再用纱布包裹制成料包A，备用；
(2)按上述质量份数称取干燥的西红花、薤白、肉苁蓉，将其用切割刀切成小段，与玫瑰花、桃仁、酸枣仁使用纱布包裹制成料包B，备用；
(3)称取新鲜山茱萸、沙棘，清洗干净，去皮，去核，使用榨汁机将山茱萸、沙棘粉碎、榨汁，制成浆液，收集备用；
(4)选取可密封容器，将料包A、料包B分别投入到容器中，再将步骤(3)中浆液倒入容器内，再向容器中添加白酒，物料与白酒的质量之比为1∶50，然后密封，泡制35天，容器放置在阴凉干燥处，保温保持在25度；
(5)将步骤(4)中泡制好的溶液过滤得到清澈的液体，即为所需的红花玫瑰酒。
上面对本发明的较佳实施方式作了详细说明，但是本发明并不限于上述实施方式，在本领域的普通技术人员所具备的知识范围内，还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (8)
1.一种红花玫瑰酒，其特征在于，具体由以下原料组成：
西红花、玫瑰花、人参、黄芪、葛根、当归、山楂、薤白、灵芝、天麻、桃仁、三七、山茱萸、酸枣仁、沙棘、肉苁蓉、白芷。
2.根据权利要求1所述的一种红花玫瑰酒，其特征在于，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花20-30份、玫瑰花15-25份、人参10-20份、黄芪10-15份、葛根5-10份、当归8-12份、山楂8-12份、薤白6-10份、灵芝5-10份、天麻8-13份、桃仁3-9份、三七7-11份、山茱萸6-11份、酸枣仁8-15份、沙棘3-9份、肉苁蓉8-14份、白芷6-10份。
3.根据权利要求2所述的一种红花玫瑰酒，其特征在于，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花21-29份、玫瑰花16-24份、人参11-19份、黄芪11-14份、葛根6-9份、当归9-11份、山楂9-11份、薤白7-9份、灵芝6-9份、天麻9-12份、桃仁4-8份、三七8-10份、山茱萸7-10份、酸枣仁9-14份、沙棘4-8份、肉苁蓉9-13份、白芷7-9份。
4.根据权利要求3所述的一种红花玫瑰酒，其特征在于，所述的红花玫瑰酒具体由以下重量份数原料组成：西红花25份、玫瑰花18份、人参16份、黄芪13份、葛根7份、当归10份、山楂10份、薤白8份、灵芝8份、天麻10份、桃仁7份、三七9份、山茱萸9份、酸枣仁12份、沙棘7份、肉苁蓉11份、白芷8份。
5.一种红花玫瑰酒的制备方法，制备如权利要求1-4所述的一种红花玫瑰酒，其特征在于，包括如下步骤：
(1)按上述重量份数称取干燥的人参、黄芪、葛根、当归、灵芝、天麻、三七、白芷，山楂，去除杂质，清理干净，并分别用切割刀切成薄片，并放入容器中搅拌混合均匀，再用纱布包裹制成料包A，备用；
(2)按上述质量份数称取干燥的西红花、薤白、肉苁蓉，将其用切割刀切成小段，与玫瑰花、桃仁、酸枣仁使用纱布包裹制成料包B，备用；
(3)称取新鲜山茱萸、沙棘，清洗干净，去皮，去核，使用榨汁机将山茱萸、沙棘粉碎、榨汁，制成浆液，收集备用；
(4)选取可密封容器，将料包A、料包B分别投入到容器中，再将步骤(3)中浆液倒入容器内，再向容器中添加白酒，物料与白酒的质量之比为1∶40-50，然后密封，泡制25-35天；
(5)将步骤(4)中泡制好的溶液过滤得到清澈的液体，即为所需的红花玫瑰酒。
6.根据权利要求5所述的一种红花玫瑰酒的制备方法，其特征在于，所述步骤(1)中薄片厚度在1-2mm。
7.根据权利要求5所述的一种红花玫瑰酒的制备方法，其特征在于，所述步骤(4)中密封容器放置在阴凉干燥处，保温保持在20-25度。
8.根据权利要求5所述的一种红花玫瑰酒的制备方法，其特征在于，所述步骤(4)中物料与白酒质量之比为1∶45，且泡制时间为30天。
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