CN111575138A - Preparation method of deer blood wine - Google Patents
Preparation method of deer blood wine Download PDFInfo
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- CN111575138A CN111575138A CN202010350546.5A CN202010350546A CN111575138A CN 111575138 A CN111575138 A CN 111575138A CN 202010350546 A CN202010350546 A CN 202010350546A CN 111575138 A CN111575138 A CN 111575138A
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- 238000001914 filtration Methods 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 12
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- 108010004032 Bromelains Proteins 0.000 claims description 11
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 11
- 239000001527 calcium lactate Substances 0.000 claims description 11
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- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a preparation method of deer blood wine, which comprises the following preparation steps: weighing, pretreating cornu Cervi Pantotrichum blood, pretreating other materials, mixing the soaking solutions, standing, coarse filtering, blending, standing, fine filtering, and packaging. The deer blood wine has the effects of improving body immunity, resisting fatigue and the like, is safe to use, and has the effects of short-term treatment and long-term health care.
Description
Technical Field
The invention relates to a preparation method, in particular to a preparation method of deer blood wine.
Background
Deer blood is also widely distributed in folks and is regarded as the top grade of traditional Chinese medicine. The recorded records of healthy eating after blood of the deer which is punctured with blood and drank are full in the early Song Dynasty. The Ming Dynasty Li Shizhen made a more detailed study on the medical action of deer blood, and recorded in Ben Cao gang mu as tonifying deficiency, benefiting essence and blood, and removing pox and drug toxicity. And provides a better method for taking the blood between the head and the horn of the deer, wine and drink. The Qinghuang dynasty went to the way, according to Xuke 'Qinghai class paper money' cloud: while the Wenzong imperial is on duty, the body is much diseased, the face is often yellow, the medicine is that the deer blood can be drunk, so that hundreds of deer are raised, and blood is taken in every day. Recently, animal experiments and clinical researches prove that the deer blood really has multiple treatment and health-care effects of beautifying, treating anemia, regulating immunity, delaying senility, improving memory, resisting fatigue, improving sexual function and the like.
However, the deer blood wine prepared in the market at present has poor medicinal effect, is not ideal in taste and cannot achieve ideal quality effect.
Disclosure of Invention
The invention aims to provide a preparation method of deer blood wine, which comprises the following preparation steps:
step 1, weighing materials: weighing the following raw materials in parts by weight:
30-39 parts of pilose antler blood, 50-60 parts of pilose antler, 55-65 parts of ginseng, 50-60 parts of mulberry fruit, 10-20 parts of sea horse, 20-30 parts of lucid ganoderma, 20-30 parts of clove, 25-30 parts of radix astragali, 30-45 parts of angelica, 50-60 parts of medlar, 20-30 parts of mesona chinensis benth, 40-60 parts of ginger, 0.012-0.018 part of sodium citrate, 0.02-0.025 part of potassium sorbate and 1200 parts of over 50 DEG white spirit 1100-;
step 2, antler blood pretreatment:
(1) adding sodium citrate into sanguis cornu Cervi Pantotrichum, stirring for 20 min, coarse-filtering with 200 mesh filter cloth, and sterilizing;
(2) adding Chinese liquor with alcohol content of more than 50%, soaking for 2 months, stirring for 3 times a day after 2 weeks, and standing for one week;
(3) coarse-filtering with 200-mesh filter cloth for later use;
step 3, pretreating other raw materials:
(1) soaking cornu Cervi Pantotrichum, Ginseng radix, Mori fructus, Hippocampus, Ganoderma, flos Caryophylli, rhizoma Dioscoreae Septemlobae, radix Angelicae sinensis, fructus Lycii, rhizoma Curculiginis, and rhizoma Zingiberis recens with 50% (v/v) Chinese liquor for 2 months, stirring for 3 times a day for 2 weeks, stirring once a day, and standing for one week;
(2) coarse-filtering with 200 mesh filter cloth;
step 4, standing the mixed impregnation liquid: mixing the pretreated antler blood impregnation liquid and the impregnation liquid of the other pretreated raw materials, uniformly stirring, and standing for one week;
step 5, rough filtration of the impregnation liquid: filtering the maceration extract with diatomaceous earth filter;
step 6, blending: adding potassium sorbate, and stirring;
step 7, standing: standing for 30 days;
step 8, fine filtration: fine filtering with a 400-mesh health wine rapid processor;
and 9, packaging: thus obtaining the finished product of the deer blood wine.
Preferably, the weight parts of the raw materials in the above steps are: 35 parts of pilose antler blood, 55 parts of pilose antler, 60 parts of ginseng, 55 parts of mulberry fruit, 15 parts of sea horse, 25 parts of lucid ganoderma, 25 parts of clove, 28 parts of Huangshi, 40 parts of Chinese angelica, 55 parts of medlar, 25 parts of Chinese mesona, 50 parts of ginger, 0.016 part of sodium citrate, 0.022 part of potassium sorbate and 1150 parts of white spirit with the alcohol content of more than 50 degrees.
Preferably, the method further comprises the following steps: 0.9 part of calcium lactate, 0.03 part of papain, 0.03 part of transglutaminase and 0.03 part of bromelain, adding the calcium lactate into the pretreated antler blood, mixing uniformly, adding the papain, the glutamine transaminase and the bromelain, and placing the mixture in a microwave treatment at a constant temperature of 15 ℃ for 9 hours.
The invention at least comprises the following beneficial effects:
1. the recipe and the process of the pilose antler deer blood wine are simple and easy to control, the mass production is easy, the medicinal materials are brewed by flowing high-alcohol (50 degrees and above) liquor all the time, the medicine precipitation is fast, the residue is less, the production period is short, and the quality is superior to that of the medicinal liquor produced by the common dipping method and the percolation method.
2. According to the invention, the antler blood treatment is carried out by using calcium lactate, papain, transglutaminase and bromelain, so that the antler blood is prevented from coagulating, and meanwhile, effective components such as polypeptide, amino acid and the like in the antler blood are extracted and retained to the greatest extent, thereby improving the utilization and absorption capacity of the effective components and improving the color of the antler blood.
3. The deer blood wine prepared by the method of the invention improves the nutritive value, the appearance quality and the storage time, solves the problems of strong fishy smell and short quality guarantee period of the deer blood wine, has the quality guarantee period of 20 years, and has orange red, transparent and glossy appearance.
4. The invention also improves the content of effective components and improves the absorption and utilization rate of the effective components through reasonable raw material proportion, the medicinal liquor is rich in deer lipoprotein, vitamin A, D, E, 17 amino acids, selenium, zinc and other components, can promote the synthesis of nucleic acid and protein and enhance the functions of adrenal cortex and the like, has the effects of strengthening kidney yang, benefiting essence and blood, strengthening bones and muscles, tonifying deficiency, nourishing liver, improving eyesight, eliminating fatigue and the like, and is a very excellent wine product with health care and treatment functions.
Detailed Description
The technical content of the invention is further illustrated by the following examples:
example 1
The preparation method of the deer blood wine comprises the following steps:
step 1, weighing materials: weighing the following raw materials in parts by weight:
30 parts of pilose antler blood, 50 parts of pilose antler, 55 parts of ginseng, 50 parts of mulberry fruit, 10 parts of sea horse, 20 parts of lucid ganoderma, 20 parts of clove, 25 parts of Huangshi, 30 parts of Chinese angelica, 50 parts of medlar, 20 parts of Chinese mesona, 40 parts of ginger, 0.012 part of sodium citrate, 0.02 part of potassium sorbate, 1100 parts of white spirit with the alcohol content of more than 50 degrees, 0.9 part of calcium lactate, 0.03 part of papain, 0.03 part of glutamine transaminase and 0.03 part of bromelain;
step 2, antler blood pretreatment:
(1) adding sodium citrate into sanguis cornu Cervi Pantotrichum, stirring for 20 min, coarse-filtering with 200 mesh filter cloth, and sterilizing;
(2) adding Chinese liquor with alcohol content of more than 50%, soaking for 2 months, stirring for 3 times a day after 2 weeks, and standing for one week;
(3) coarse-filtering with 200-mesh filter cloth for later use;
(4) adding calcium lactate, mixing, adding papain, glutamine transaminase, and bromelain, and microwave treating at 15 deg.C for 9 hr.
Step 3, pretreating other raw materials:
(1) soaking cornu Cervi Pantotrichum, Ginseng radix, Mori fructus, Hippocampus, Ganoderma, flos Caryophylli, rhizoma Dioscoreae Septemlobae, radix Angelicae sinensis, fructus Lycii, rhizoma Curculiginis, and rhizoma Zingiberis recens with 50% (v/v) Chinese liquor for 2 months, stirring for 3 times a day for 2 weeks, stirring once a day, and standing for one week;
(2) coarse-filtering with 200 mesh filter cloth;
step 4, standing the mixed impregnation liquid: mixing the pretreated antler blood impregnation liquid and the impregnation liquid of the other pretreated raw materials, uniformly stirring, and standing for one week;
step 5, rough filtration of the impregnation liquid: filtering the maceration extract with diatomaceous earth filter;
step 6, blending: adding potassium sorbate, and stirring;
step 7, standing: standing for 30 days;
step 8, fine filtration: fine filtering with a 400-mesh health wine rapid processor;
and 9, packaging: thus obtaining the finished product of the deer blood wine.
Example 2
The preparation method of the deer blood wine comprises the following steps:
step 1, weighing materials: weighing the following raw materials in parts by weight:
39 parts of pilose antler blood, 60 parts of pilose antler, 65 parts of ginseng, 60 parts of mulberry fruit, 20 parts of sea horse, 30 parts of lucid ganoderma, 30 parts of clove, 30 parts of Huangshi, 45 parts of Chinese angelica, 60 parts of medlar, 30 parts of Chinese mesona, 60 parts of ginger, 0.018 part of sodium citrate, 0.025 part of potassium sorbate, 1200 parts of white spirit with the alcohol content of more than 50 degrees, 0.9 part of calcium lactate, 0.03 part of papain, 0.03 part of glutamine transaminase and 0.03 part of bromelain;
step 2, antler blood pretreatment:
(1) adding sodium citrate into sanguis cornu Cervi Pantotrichum, stirring for 20 min, coarse-filtering with 200 mesh filter cloth, and sterilizing;
(2) adding Chinese liquor with alcohol content of more than 50%, soaking for 2 months, stirring for 3 times a day after 2 weeks, and standing for one week;
(3) coarse-filtering with 200-mesh filter cloth for later use;
(4) adding calcium lactate, mixing, adding papain, glutamine transaminase, and bromelain, and microwave treating at 15 deg.C for 9 hr.
Step 3, pretreating other raw materials:
(1) soaking cornu Cervi Pantotrichum, Ginseng radix, Mori fructus, Hippocampus, Ganoderma, flos Caryophylli, rhizoma Dioscoreae Septemlobae, radix Angelicae sinensis, fructus Lycii, rhizoma Curculiginis, and rhizoma Zingiberis recens with 50% (v/v) Chinese liquor for 2 months, stirring for 3 times a day for 2 weeks, stirring once a day, and standing for one week;
(2) coarse-filtering with 200 mesh filter cloth;
step 4, standing the mixed impregnation liquid: mixing the pretreated antler blood impregnation liquid and the impregnation liquid of the other pretreated raw materials, uniformly stirring, and standing for one week;
step 5, rough filtration of the impregnation liquid: filtering the maceration extract with diatomaceous earth filter;
step 6, blending: adding potassium sorbate, and stirring;
step 7, standing: standing for 30 days;
step 8, fine filtration: fine filtering with a 400-mesh health wine rapid processor;
and 9, packaging: thus obtaining the finished product of the deer blood wine.
Example 3.
The preparation method of the deer blood wine comprises the following steps:
step 1, weighing materials: weighing the following raw materials in parts by weight:
35 parts of pilose antler blood, 55 parts of pilose antler, 60 parts of ginseng, 55 parts of mulberry fruit, 15 parts of sea horse, 25 parts of lucid ganoderma, 25 parts of clove, 28 parts of Huangshi, 40 parts of Chinese angelica, 55 parts of medlar, 25 parts of Chinese mesona, 50 parts of ginger, 0.016 part of sodium citrate, 0.022 part of potassium sorbate, 1150 parts of white spirit with the alcohol content of more than 50 degrees, 0.9 part of calcium lactate, 0.03 part of papain, 0.03 part of glutamine transaminase and 0.03 part of bromelain;
step 2, antler blood pretreatment:
(1) adding sodium citrate into sanguis cornu Cervi Pantotrichum, stirring for 20 min, coarse-filtering with 200 mesh filter cloth, and sterilizing;
(2) adding Chinese liquor with alcohol content of more than 50%, soaking for 2 months, stirring for 3 times a day after 2 weeks, and standing for one week;
(3) coarse-filtering with 200-mesh filter cloth for later use;
(4) adding calcium lactate, mixing, adding papain, glutamine transaminase, and bromelain, and microwave treating at 15 deg.C for 9 hr.
Step 3, pretreating other raw materials:
(1) soaking cornu Cervi Pantotrichum, Ginseng radix, Mori fructus, Hippocampus, Ganoderma, flos Caryophylli, rhizoma Dioscoreae Septemlobae, radix Angelicae sinensis, fructus Lycii, rhizoma Curculiginis, and rhizoma Zingiberis recens with 50% (v/v) Chinese liquor for 2 months, stirring for 3 times a day for 2 weeks, stirring once a day, and standing for one week;
(2) coarse-filtering with 200 mesh filter cloth;
step 4, standing the mixed impregnation liquid: mixing the pretreated antler blood impregnation liquid and the impregnation liquid of the other pretreated raw materials, uniformly stirring, and standing for one week;
step 5, rough filtration of the impregnation liquid: filtering the maceration extract with diatomaceous earth filter;
step 6, blending: adding potassium sorbate, and stirring;
step 7, standing: standing for 30 days;
step 8, fine filtration: fine filtering with a 400-mesh health wine rapid processor;
and 9, packaging: thus obtaining the finished product of the deer blood wine.
The deer blood wine disclosed by the invention is crystal clear, has a unique strong aroma style, is soft and slightly fragrant, is mellow and refreshing, has harmonious drug aroma and wine aroma, has no peculiar smell, is scientific in matching, has the effects of tonifying qi and enriching blood, reducing blood sugar and blood fat, nourishing liver and improving eyesight, strengthening bones and muscles, improving body immunity, resisting fatigue and the like under the synergistic action of all raw materials, is safe to use, has short-term treatment and long-term health care effects, and has a good application prospect.
Claims (3)
1. The preparation method of the deer blood wine is characterized by comprising the following preparation steps:
step 1, weighing materials: weighing the following raw materials in parts by weight:
30-39 parts of pilose antler blood, 50-60 parts of pilose antler, 55-65 parts of ginseng, 50-60 parts of mulberry fruit, 10-20 parts of sea horse, 20-30 parts of lucid ganoderma, 20-30 parts of clove, 25-30 parts of radix astragali, 30-45 parts of angelica, 50-60 parts of medlar, 20-30 parts of mesona chinensis benth, 40-60 parts of ginger, 0.012-0.018 part of sodium citrate, 0.02-0.025 part of potassium sorbate and 1200 parts of over 50 DEG white spirit 1100-;
step 2, antler blood pretreatment:
(1) adding sodium citrate into sanguis cornu Cervi Pantotrichum, stirring for 20 min, coarse-filtering with 200 mesh filter cloth, and sterilizing;
(2) adding Chinese liquor with alcohol content of more than 50%, soaking for 2 months, stirring for 3 times a day after 2 weeks, and standing for one week;
(3) coarse-filtering with 200-mesh filter cloth for later use;
step 3, pretreating other raw materials:
(1) soaking cornu Cervi Pantotrichum, Ginseng radix, Mori fructus, Hippocampus, Ganoderma, flos Caryophylli, rhizoma Dioscoreae Septemlobae, radix Angelicae sinensis, fructus Lycii, rhizoma Curculiginis, and rhizoma Zingiberis recens with 50% (v/v) Chinese liquor for 2 months, stirring for 3 times a day for 2 weeks, stirring once a day, and standing for one week;
(2) coarse-filtering with 200 mesh filter cloth;
step 4, standing the mixed impregnation liquid: mixing the pretreated antler blood impregnation liquid and the impregnation liquid of the other pretreated raw materials, uniformly stirring, and standing for one week;
step 5, rough filtration of the impregnation liquid: filtering the maceration extract with diatomaceous earth filter;
step 6, blending: adding potassium sorbate, and stirring;
step 7, standing: standing for 30 days;
step 8, fine filtration: fine filtering with a 400-mesh health wine rapid processor;
and 9, packaging: thus obtaining the finished product of the deer blood wine.
2. The preparation method of deer blood wine according to claim 1, wherein the preparation method comprises the following steps: 35 parts of pilose antler blood, 55 parts of pilose antler, 60 parts of ginseng, 55 parts of mulberry fruit, 15 parts of sea horse, 25 parts of lucid ganoderma, 25 parts of clove, 28 parts of Huangshi, 40 parts of Chinese angelica, 55 parts of medlar, 25 parts of Chinese mesona, 50 parts of ginger, 0.016 part of sodium citrate, 0.022 part of potassium sorbate and 1150 parts of white spirit with the alcohol content of more than 50 degrees.
3. The method for preparing deer blood wine according to claim 2, further comprising: 0.9 part of calcium lactate, 0.03 part of papain, 0.03 part of transglutaminase and 0.03 part of bromelain, adding the calcium lactate into the pretreated antler blood, mixing uniformly, adding the papain, the glutamine transaminase and the bromelain, and placing the mixture in a microwave treatment at a constant temperature of 15 ℃ for 9 hours.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022075305A1 (en) * | 2020-10-07 | 2022-04-14 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage |
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| CN107446779A (en) * | 2017-09-11 | 2017-12-08 | 青岛农业大学 | A kind of processing technology of antler blood wine |
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