CN111334395A - 一种苁蓉酒及其制作方法 - Google Patents
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Abstract
本发明公开了一种苁蓉酒及其制作方法，它属于药酒及其制备技术领域。所述的苁蓉酒包含如下重量份原料：由以下重量份的原料制成：苁蓉25‑35份、大枣8‑12份、枸杞4‑6份、蛹虫草4‑6份和基酒800‑1200份。本发明将蛹虫草与苁蓉酒相结合，并加入大枣、枸杞，经科学搭配而成，科学配伍，各原料药之间协同作用，具有补虚扶正，益气养血，清心安神的功效，并且味道香甜、口感极佳。
Description
技术领域
本发明涉及药酒及其制备技术领域，具体涉及苁蓉酒及其制作方法。
背景技术
药酒是祖国医药中一朵奇葩，也是中华民族医药宝库中的瑰宝，也深受广大群众的喜爱，养血生精酒常饮，有益身益智强体的功效。
蛹虫草源自野生蛹虫草，却在品质上优于野生蛹虫草和野生冬虫夏草。经权威部门检测分析表明：蛹虫草所含虫草素(3-脱氧腺苷)、虫草酸、虫草多糖、甘露醇、SOD(超氧化物歧化酶)及磷、钾、锌、硒等矿质元素均达到或超过野生冬虫夏草，其中主要功效成分--虫草素含量是野生冬虫夏草的30多倍，虫草多糖含量是野生冬虫夏草的1.5倍，SOD活性是野生冬虫夏草的5.2倍，具有很高的药用和食用保健价值。
因此，高效合理地利用好蛹虫草这一资源，将其融入苁蓉酒中，更加迎合人们对产品天然、绿色、健康的需求，显得非常必要。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种苁蓉酒及其制作方法。
为解决上述技术问题，本发明采取的具体技术方案是：一种苁蓉酒，由以下重量份的原料制成：苁蓉25-35份、大枣8-12份、枸杞4-6份、蛹虫草4-6份和基酒800-1200份。
进一步优选，由以下重量份的原料制成：苁蓉30份、大枣10份、枸杞5份、蛹虫草5份和基酒1000份。
一种苁蓉酒的制备方法，包括以下步骤：
步骤一：原料预处理：将苁蓉、大枣、枸杞和蛹虫草切碎，清洗、沥干、混合均匀，得到备用原料；
步骤二：一次浸取：将步骤一所得备用原料经定量后加入基酒，经过滤后得到浸出母液一号；
步骤三：二次浸取：将步骤二中过滤出的原料渣加基酒进行二次浸出，得到二次浸取液，并过滤，将滤出液全并入浸出母液，滤出的原料渣全并入二次浸取后的原料渣；
步骤四：三次浸取：将步骤三中过滤出的原料渣加基酒进行三次浸取得到三次浸取液，倒入下批原料的一次浸取使用，三次浸取的原料渣废弃；
步骤五：浓缩：将步骤三中的母液进行浓缩，搅拌，静置15天后，取上清液为二号母液；
步骤六：调酒：将一定量的一号母液和二号母液混合搅拌加入电渗析水进行配制，搅拌，定酒度；
步骤六：灌装：经检验，精滤后灌入经栋瓶，粗洗，精洗，消毒灭菌的瓶内完成灌装工序，从而制成一种苁蓉酒成品。
进一步优选，步骤二中所述基酒为优质高粱酒。
本发明的有益效果：本发明将蛹虫草与苁蓉酒相结合，并加入大枣、枸杞，经科学搭配而成，科学配伍，各原料药之间协同作用，具有补虚扶正，益气养血，清心安神的功效，并且味道香甜、口感极佳。
具体实施方式
下面将结合本发明实施例中对本发明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：本实施例所述的苁蓉酒由以下重量份的原料制成：苁蓉25份、大枣8份、枸杞4份、蛹虫草4份和基酒800份。
实施例2：本实施例所述的苁蓉酒由以下重量份的原料制成：苁蓉35份、大枣12份、枸杞6份、蛹虫草6份和基酒1200份。
实施例3：本实施例所述的苁蓉酒由以下重量份的原料制成：苁蓉30份、大枣10份、枸杞5份、蛹虫草5份和基酒1000份。
实验例：征集气血不足，体虚，多梦易失眠的患者200例，平均分成4组，前3组服用本发明实施例1、2和3制备的苁蓉酒1次20ml，1天2次，20天为1疗程。2个疗程后记录使用效果。
对比例第四组晚上服用一杯热牛奶和安神药物。
疗效评定：1、痊愈：气血不足，体虚，多梦易失眠等症状完全消失，功能恢复，无其它病变。
2、显效：气血不足，体虚，多梦易失眠等症状大部消失，功能基本恢复，无其它病变。
3、有效：气血不足，体虚，多梦易失眠等症状明显减轻，功能有所恢复，无其它病变。
4、无效：气血不足，体虚，多梦易失眠等症状改善不明显，或有其它并发症状。
记录2个疗程后人群的数据如下表：
表1
| 实验组 | 痊愈 | 显效 | 有效 | 无效 |
| 实施例1 | 30 | 15 | 2 | 3 |
| 实施例2 | 31 | 14 | 3 | 2 |
| 实施例3 | 32 | 10 | 2 | 1 |
| 对比例 | 15 | 10 | 5 | 20 |
从上表可以看出本发明苁蓉酒对气血不足，体虚，多梦易失眠等患者具有较好的疗效，因此本发明苁蓉酒具有补虚扶正，益气养血，清心安神的功效。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种苁蓉酒，其特征在于：所述的苁蓉酒包含如下重量份原料：由以下重量份的原料制成：苁蓉25-35份、大枣8-12份、枸杞4-6份、蛹虫草4-6份和基酒800-1200份。
2.根据权利要求1所述的一种苁蓉酒，其特征在于：苁蓉30份、大枣10份、枸杞5份、蛹虫草5份和基酒1000份。
3.一种如权利要求1或2所述的苁蓉酒的制备方法，其特征在于：具体制备方法包括以下步骤：步骤一：原料预处理：将苁蓉、大枣、枸杞和蛹虫草切碎，清洗、沥干、混合均匀，得到备用原料；
步骤二：一次浸取：将步骤一所得备用原料经定量后加入基酒，经过滤后得到浸出母液一号；
步骤三：二次浸取：将步骤二中过滤出的原料渣加基酒进行二次浸出，得到二次浸取液，并过滤，将滤出液全并入浸出母液，滤出的原料渣全并入二次浸取后的原料渣；
步骤四：三次浸取：将步骤三中过滤出的原料渣加基酒进行三次浸取得到三次浸取液，倒入下批原料的一次浸取使用，三次浸取的原料渣废弃；
步骤五：浓缩：将步骤三中的母液进行浓缩，搅拌，静置15天后，取上清液为二号母液；
步骤六：调酒：将一定量的一号母液和二号母液混合搅拌加入电渗析水进行配制，搅拌，定酒度；
步骤六：灌装：经检验，精滤后灌入经栋瓶，粗洗，精洗，消毒灭菌的瓶内完成灌装工序，从而制成一种苁蓉酒成品。
4.如权利要求3所述的一种苁蓉酒的制备方法，其特征在于：步骤二中所述基酒为优质高粱酒。
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