CN111534408A - 一种古藏医鹿血配制酒 - Google Patents
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Abstract
一种古藏医鹿血配制酒，涉及保健酒配制方法的技术领域，其方法为：包括采用鹿血（静脉血或鹿茸血）、青稞酒、红枸杞、山药、龙眼肉、丁香、砂仁、冰糖和苹果，通过原料预处理、称量、配制、密封储存和过滤五道工序，制得鹿血酒成品。本发明的有益效果在于：配制方法简单，易批量生产，对食欲不振、消化不良、失眠、体弱、手脚冰凉、贫血都有很好的作用，冰糖可以改善鹿血酒的辛辣，改善鹿血酒的口感，苹果可提升鹿血酒的口感，使人更容易接受。
Description
技术领域
本发明涉及保健酒配制方法的技术领域，具体是涉及一种古藏医鹿血配制酒。
背景技术
鹿具有很好的药用价值，自古以来就被人们视为治病健身的珍品，鹿血在民间也广为流传，视为中药之上品。古书中也有大量的记载鹿血的药用及保健作用，近代，通过动物实验和临床研究证明了鹿血确实具有养颜容、治疗贫血，调节免疫，延缓衰老，改善记忆，抗疲劳，改善性功能等多项治疗保健作用，通过不同药材配制的鹿血酒，其作用功效各不相同。现在市面上有许多鹿血酒的产品，功效及配方也不尽相同，各有优缺。
青稞酒以青藏高原特有的粮食作物-青稞为原料，青稞具有丰富的营养价值和突出的医药保健作用。在高寒缺氧的青藏高原生长，营养价值不低于其它谷类的营养，有的营养素还高于其它谷类食物。
发明内容
本发明提供一种古藏医鹿血配制酒，其方法为：配制步骤为：
（1）原料预处理：
取新鲜的鹿血，全血或脱纤维蛋白或取血浆，备用；
脱纤维蛋白，用缠上纱布的竹筷在鹿血中不断搅拌，把血液中的纤维蛋白吸附在纱布上，目的是提出纤维蛋白后血液不凝固；用这样的血配成的鹿血酒，在静止时会分层，酒瓶下方有沉淀物，上部呈透明的橙黄色；摇晃时沉淀物泛起，酒的颜色会变成混浊的紫红色。
提取血浆，在盛血的容器中先加人一定比例的抗凝剂（抗凝剂：血液=1：9），将血液加到一定量后颠倒混匀，在离心机上离心（一般为3000rpm，离心5～10min）后所得的上清液即为血浆。
取红枸杞，山药，龙眼肉，丁香，砂仁清洗干净，晾干备用；
（2）称量：
取鹿血15-35份；红枸杞7-20份；龙眼肉3-15份；山药7-20份；丁香2-10份；砂仁3-15份；冰糖2-10份；白酒120-800份，备用；
（3）配制：
将称量好的原材料红枸杞、龙眼肉、山药、丁香、砂仁、冰糖装入消过毒的纱布包中封口；
将纱布包装入消过毒的玻璃容器中，加入称量好的鹿血血浆，再加入称量好的白酒；
（4）密封储存：
将配制好的鹿血酒的玻璃容器密封后在18-22℃的环境下静置浸泡35-40天；
浸泡35-40天后准备苹果：将清洗干净的苹果去除头尾及内仁，切块，称量4-10份装入消过毒的纱布包中，放入配制容器中，再次密封；
密封后在18-22℃的环境下静置浸泡2-5天；
（5）过滤
将密封储存好的鹿血酒通过200目的过滤网过滤，得到鹿血酒成品。
所述鹿血采用鹿静脉血或鹿茸血。
所述白酒选取酒精浓度为35-45%的青稞酒。
所述玻璃容器容量为10-100升。
所述采集鹿血选用科学的方法，不危及鹿的生命。
采集鹿血的基本方法是，先对鹿的身体进行健康检查，各项指标必须符合要求才能采血；采血前要禁食8～12小时，然后将鹿麻醉并固定好；采鹿茸血时消毒鹿茸，采割鹿茸后用真空泵抽取新鲜鹿茸的鲜血。
采集鹿血的基本方法是，先对鹿的身体进行健康检查，各项指标必须符合要求才能采血；采血前要禁食8～12小时，然后将鹿麻醉并固定好；采鹿静脉血时消毒静脉，用加长16号采血针刺入鹿体静脉利用负压缓慢将血吸出；采至规定剂量后取出采血针。
将采集的鲜鹿血分装、消毒后放置到-20℃～4℃的温度下保存，也可采取低温冷冻工艺将鲜鹿血直接制成冻干粉保存。采血周期为7～15天，一次采血量≤800毫升。经过消毒的鲜鹿血在0℃～4℃环境中可保存10～15天；在-10℃～-20℃的环境中可保存15天～3个月；鹿血冻干粉在真空状态下可保存1～2年。
本发明的有益效果在于：配制方法简单，易批量生产。红枸杞具有滋补肝肾，益精明目，抗脂肪肝的作用，用于虚劳精亏、腰膝酸痛、眩晕耳鸣、内热消渴、血虚萎黄、目昏不明。可调节机体免疫功能、能有效抑制肿瘤生长和细胞突变、具有延缓衰老、抗脂肪肝、调节血脂和血糖、促进造血功能等方面的作用。龙眼肉具有补益心脾，养血安神的作用，对气血不足、心悸怔忡、健忘失眠、血虚萎黄等症状也有很好的作用。丁香具有暖胃，温肾的作用，可治胃寒痛胀、呃逆、吐泻、痹痛、疝痛、口臭、牙痛等。砂仁具有治疗脾胃气滞，宿食不消，腹痛痞胀，噎膈呕吐，寒泻冷痢有作用。以上药材结合鹿血有提高食欲、促进消化、助睡眠的作用；对体弱、手脚冰凉、贫血等症状都有很好的作用。冰糖可以改善鹿血酒的辛辣，改善鹿血酒的口感。苹果可提升鹿血酒的口感，使人更容易接受。
具体实施方式
实施例1，本发明提供一种古藏医鹿血配制酒，其方法为：包括配制步骤：
（1）原料预处理：
取新鲜的鹿血，取血浆，备用；
在盛血的容器中先加人一定比例的抗凝剂（抗凝剂：血液 = 1：9），将血液加到一定量后颠倒混匀，在离心机上离心（一般为3000rpm，离心 5～10min）后所得的上清液即为血浆。
取红枸杞，山药，龙眼肉，丁香，砂仁清洗干净，晾干备用；
（2）称量：
取鹿血15份；红枸杞7份；龙眼肉3份；山药7份；丁香2份；砂仁3份；冰糖2份；白酒120份，备用；
（3）配制：
将称量好的原材料红枸杞、龙眼肉、山药、丁香、砂仁、冰糖装入消过毒的纱布包中封口；
将纱布包装入消过毒的10升的玻璃容器中，加入称量好的鹿血，再加入称量好的白酒；
（4）密封储存：
将配制好的鹿血酒密封后在18℃的环境下静置浸泡40天；
浸泡40天后准备苹果：将清洗干净的苹果去除头尾及内仁，切块，称量4份装入消过毒的纱布包中，放入配制容器中，再次密封；
密封后在18℃的环境下静置浸泡3天；
（5）过滤
将密封储存好的鹿血酒通过200目的过滤网过滤，得到鹿血酒成品。
所述鹿血采用鹿茸血。
所述白酒选取酒精浓度为35%的青稞酒。
实施例2，本发明提供一种古藏医鹿血配制酒，其方法为：包括配制步骤：
（1）原料预处理：
取新鲜的鹿血，脱纤维蛋白，备用；
用缠上纱布的竹筷在鹿血中不断搅拌，把血液中的纤维蛋白吸附在纱布上，提出纤维蛋白后血液不凝固；
取红枸杞，山药，龙眼肉，丁香，砂仁清洗干净，晾干备用；
（2）称量：
取鹿血血清25份；红枸杞15份；龙眼肉10份；山药15份；丁香6份；砂仁10份；冰糖6份；白酒550份，备用；
（3）配制：
将称量好的原材料红枸杞、龙眼肉、山药、丁香、砂仁、冰糖装入消过毒的纱布包中封口；
将纱布包装入消过毒的80升的玻璃容器中，加入称量好的鹿血血浆，再加入称量好的白酒；
（4）密封储存：
将配制好的鹿血酒的玻璃容器密封后在20℃的环境下静置浸泡38天；
浸泡38天后准备苹果：将清洗干净的苹果去除头尾及内仁，切块，称量8份装入消过毒的纱布包中，放入配制容器中，再次密封；
密封后在20℃的环境下静置浸泡2天；
（5）过滤
将密封储存好的鹿血酒通过200目的过滤网过滤，得到鹿血酒成品。
所述鹿血采用鹿静脉血。
所述白酒选取酒精浓度为40%的青稞酒。
实施例3，本发明提供一种古藏医鹿血配制酒，其方法为：包括配制步骤：
（1）原料预处理：
取新鲜的鹿血，取全血备用；
取红枸杞，山药，龙眼肉，丁香，砂仁清洗干净，晾干备用；
（2）称量：
取鹿血35份；红枸杞20份；龙眼肉15份；山药20份；丁香10份；砂仁15份；冰糖10份；白酒800份，备用；
（3）配制：
将称量好的原材料红枸杞、龙眼肉、山药、丁香、砂仁、冰糖装入消过毒的纱布包中封口；
将纱布包装入消过毒的100升的玻璃容器中，加入称量好的鹿血，再加入称量好的白酒；
（4）密封储存：
将配制好的鹿血酒密封后在22℃的环境下静置浸泡35天；
浸泡35天后准备苹果：将清洗干净的苹果去除头尾及内仁，切块，称量10份装入消过毒的纱布包中，放入配制容器中，再次密封；
密封后在22℃的环境下静置浸泡2天；
（5）过滤
将密封储存好的鹿血酒通过200目的过滤网过滤，得到鹿血酒成品。
所述鹿血采用鹿静脉血。
所述白酒选取酒精浓度为45%的青稞酒。
Claims (4)
1.一种古藏医鹿血配制酒，其特征在于：配制步骤为：
（1）原料预处理：
取新鲜的鹿血，全血或脱纤维蛋白或取血浆，备用；
取红枸杞，山药，龙眼肉，丁香，砂仁清洗干净，晾干备用；
（2）称量：
取鹿血15-35份；红枸杞7-20份；龙眼肉3-15份；山药7-20份；丁香2-10份；砂仁3-15份；冰糖2-10份；白酒120-800份，备用；
（3）配制：
将称量好的原材料红枸杞、龙眼肉、山药、丁香、砂仁、冰糖装入消过毒的纱布包中封口；
将纱布包装入消过毒的玻璃容器中，加入称量好的鹿血，再加入称量好的白酒；
（4）密封储存：
将配制好的鹿血酒的玻璃容器密封后在18-22℃的环境下静置浸泡35-40天；
浸泡35-40天后准备苹果：将清洗干净的苹果去除头尾及内仁，切块，称量4-10份装入消过毒的纱布包中，放入配制容器中，再次密封；
密封后在18-22℃的环境下静置浸泡2-5天；
（5）过滤
将密封储存好的鹿血酒通过200目的过滤网滤去杂质，既得到鹿血酒成品。
2.根据权利要求1所述的一种古藏医鹿血配制酒，其特征在于：所述鹿血采用鹿静脉血或鹿茸血。
3.根据权利要求1所述的一种古藏医鹿血配制酒，其特征在于：所述白酒选取酒精浓度为35-45%的青稞酒。
4.根据权利要求1所述的一种古藏医鹿血配制酒，其特征在于：所述玻璃容器容量为10-100升。
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