CN111733038A - 一种肉苁蓉保健酒及其制备方法 - Google Patents
一种肉苁蓉保健酒及其制备方法 Download PDFInfo
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- CN111733038A CN111733038A CN202010574092.XA CN202010574092A CN111733038A CN 111733038 A CN111733038 A CN 111733038A CN 202010574092 A CN202010574092 A CN 202010574092A CN 111733038 A CN111733038 A CN 111733038A
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Abstract
本发明提供一种肉苁蓉保健酒，其原料按重量计包括：肉苁蓉30‑50份、红景天20‑40份、牛蒡根2‑10份、决明子3‑10份、锁阳5‑15份、当归5‑15份、杜仲5‑15份、川牛夕5‑15份、党参5‑15份；将原料经过发酵、收获发酵液、过滤、陈酿、调酒，即可得到肉苁蓉保健酒。本发明制备的肉苁蓉保健酒具有有降血糖、抗氧化、补肾阳、抗衰老，活血益气、舒肝健脾的功效，经常饮用能够提高身体素质，缓解虚劳。
Description
技术领域
本发明属于保健酒领域，具体涉及一种肉苁蓉保健酒及其制备方法。
背景技术
肉苁蓉是列当科肉苁蓉属植物肉苁蓉干燥带鳞叶的肉质茎，又名地精、金笋、苁蓉、大芸。始载于《神农本草经》，列为上品，其后古典《本草经疏》、《本草汇言》《月华子本草》等多有记载。肉苁蓉味甘、咸，性温，具有补肾壮阳，填精补髓，养血润燥，悦色延年等功效，主治男子阳痿、女子不孕、带下、血崩、腰膝冷痛、血枯便秘等。现代中药药理学研究表明，肉苁蓉主要具有如下几个方面的药理作用：具有改善智力抗衰老的作用，增强免疫功能、补肾壮阳抗寒、抗疲劳和抗衰老、通便、调节循环系统。从20 世纪80年代开始，国内外对肉苁蓉的化学成分进行了大量的研究，已从肉苁蓉中分离出了多种类型的有效物质，主要可分为苯乙醇苷类，环烯醚萜类、木质素类、多糖、生物碱等。日本市场上畅销的一种“养命酒”，就是以肉苁蓉为主要成分。
但是，现有的肉苁蓉保健就其原材料仅仅为肉苁蓉或肉苁蓉与少量的中药作为原材料进行发酵，并且发酵用的酒曲成分单一，酒曲中一般仅有酿酒酵母，如此，导致发酵得到的肉苁蓉保健酒品质有限，不能达到其真正的保健功能。
发明内容
为达到上述技术目的，本发明的技术方案包括：
一种肉苁蓉保健酒的制备方法，其原料按重量计包括：肉苁蓉30-50份、红景天20-40 份、牛蒡根2-10份、决明子3-10份、锁阳5-15份、当归5-15份、杜仲5-15份、川牛夕5-15份、党参5-15份；
所述制备方法包括如下步骤：
S1：将原料配比后，添加玉米小麦糖化液800-1200份、氮0.1-0.5份、钾0.12-0.15份和镁盐0.01-0.05份，加入含有酿酒酵母的酒曲，接种量为5～8％；
S2：在40-60rpm搅拌速度下发酵，温度控制在26-30℃，发酵时间为50-60h；
S3：收获发酵液，置于2-8℃陈酿30-45天，得到初酒；
S4：调整所述初酒的酒精度，加入调味剂，过滤，即可得到所述肉苁蓉保健酒。
一种肉苁蓉保健酒。
与现有技术相比，本发明的有益效果包括：
本发明提供的肉苁蓉保健酒，采用肉苁蓉和多种中药原料合理调配和科学控制，并采用特殊的酒曲进行发酵，制备的肉苁蓉保健酒具有降血糖、抗氧化、补肾阳、抗衰老等功能，相对于现有的保健酒，其更能满足国民健康诉求，对提高人民生活水平大有益处。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
肉苁蓉保健酒的制备
本发明中的术语“份”，仅指重量份，具体可将任意重量作为1份，如0.001g、0.01g、0.05g、0.1g、0.5g、1g、10g、100g、1000g、5000g、10000g等。
本发明提供的肉苁蓉保健酒方法，原料按重量计包括：肉苁蓉30-50份、红景天20-40 份、牛蒡根2-10份、决明子3-10份、锁阳5-15份、当归5-15份、杜仲5-15份、川牛夕5-15份、党参5-15份；
所述制备方法包括如下步骤：
S1：将原料配比后，添加玉米小麦糖化液800-1200份、氮0.1-0.5份、钾0.12-0.15份和镁盐0.01-0.05份，加入含有酿酒酵母的酒曲，接种量为5～8％；
S2：在40-60rpm搅拌速度下发酵，温度控制在26-30℃，发酵时间为50-60h；
S3：收获发酵液，置于2-8℃陈酿30-45天，得到初酒；
S4：调整所述初酒的酒精度，加入调味剂，过滤，即可得到所述肉苁蓉保健酒。
具体的肉苁蓉保健酒的制备原料实施例中，如肉苁蓉还可为31份、32份、33份、34份、35份、36份、37份、38份、39份、40份、41份、42份、43份、44份、45份、 46份、47份、48份或49份；红景天还可为21份、22份、23份、24份、25份、26份、 27份、28份、29份、30份、31份、32份、33份、34份、35份、36份、37份、38份或39份；牛蒡根还可为2份、3份、4份、5份、6份、7份、8份或9份；决明子还可为4份、5份、6份、7份、8份或9份；锁阳还可为6份、7份、8份、9份、10份、 11份、12份、13份、或14份；当归还可为6份、7份、8份、9份、10份、11份、12 份、13份、或14份；杜仲还可为6份、7份、8份、9份、10份、11份、12份、13份、或14份；川牛夕还可为6份、7份、8份、9份、10份、11份、12份、13份、或14 份；党参还可为6份、7份、8份、9份、10份、11份、12份、13份、或14份。肉苁蓉原材料可选用质硬的普通肉苁蓉，也可选用质软的高品质油苁蓉，其他中药材均选用市面常用的原材料。上述肉苁蓉保健酒中各组分可以在列举的实例中自由选择和组合，也可以对上述各组分范围内没有列举的数值进行选择和组合，均不应作为对各组分重量选择的限制。
进一步的，肉苁蓉保健酒的制备原料实施例中，还包括桂圆肉5-15份、枸杞5-15份、薄荷2-10份、红花2-10份、大枣2-10份、覆盆子2-10份和淫羊藿2-10份。如桂圆肉还可为6份、7份、8份、9份、10份、11份、12份、13份、或14份；枸杞还可为6份、7份、8份、9份、10份、11份、12份、13份、或14份；薄荷还可为3份、4 份、5份、6份、7份、8份或9份；大枣还可为3份、4份、5份、6份、7份、8份或 9份；覆盆子还可为3份、4份、5份、6份、7份、8份或9份；淫羊藿还可为3份、4 份、5份、6份、7份、8份或9份。上述中药材均选用市面常用的原材料。上述肉苁蓉保健酒中的原料各组分可以在列举的实例中自由选择和组合，也可以对上述各组分范围内没有列举的数值进行选择和组合，均不应作为对各组分重量选择的限制。
进一步的实施例中，S1步骤中的酒曲包括酵母菌、细菌、霉菌和乳酸菌。酵母菌包括酿酒酵母、假丝酵母、红酵母和汉逊酵母；细菌包括枯草芽孢杆菌、地衣芽孢杆菌和凝结芽孢杆菌，所述霉菌包括根霉、黑曲霉、米曲霉和毛霉，乳酸菌包括植物乳杆菌和罗伊氏乳杆菌。
S1步骤中的酒曲是将1-5份的细菌培养液、2-5份的固态霉菌培养物、10-15份乳酸菌培养液和40-50份酵母培养液混合，再经过粉碎、拌料、压曲、入房、上霉、前火期、大火期、后火期和出房的工艺步骤得到的。
其中，细菌培养液将将枯草芽孢杆菌、地衣芽孢杆菌和凝结芽孢杆菌分别于液体培养基中培养至平衡期得到培养液并且于1:1:1的体积比混合后得到的。固体霉菌是将根霉、黑曲霉、米曲霉和毛霉于固体培养基上培养至菌丝长成期，收集按照根霉、黑曲霉、米曲霉和毛霉＝1:1:2:1的重量比例收集菌丝并混合后得到。乳酸菌培养液是将植物乳杆菌和罗伊氏乳杆菌分别于液体培养基中培养至平衡期得到培养液并且于1:1的体积比混合后得到的。酵母培养液是将酿酒酵母、假丝酵母、红酵母和汉逊酵母分别于液体培养基中培养至指数其并于10:1:1:1的体积比混合后得到的。
S1步骤中的玉米小麦糖化液按如下方法制备：选择颗粒饱满、无霉变、无异味的玉米和小麦，洗净，100g的玉米和100g小麦中加入至500ml水中于55℃浸渍24h以上；在于121℃蒸煮30min以上，加入5％的淀粉酶，70℃水浴液化30min，液化，得到液化液；将液化液加入1.8％糖化酶，于pH5.0-5.5，温度60-70℃水浴糖化2-3h，过滤得到玉米小麦糖化液。
肉苁蓉保健酒中的发酵用的制备原料选用的实施例和对比例如表1，发酵的酒曲选用的实施例和对比例计入表1，以及S1步骤中的酵母菌、细菌、霉菌和乳酸菌配比的实施例和对比例计入表1。其中发酵用的制备原料，将包括肉苁蓉、红景天、牛蒡根、决明子份、锁阳、当归、杜仲、川牛夕和党参的实施例中的制备原料记为A1，其中A1 所在列记载上述组分的重量份，将包括肉苁蓉、红景天、牛蒡根、决明子份、锁阳、当归、杜仲、川牛夕、党参、桂圆肉、枸杞、薄荷、红花、大枣、覆盆子和淫羊藿的实施例中的制备原料记为A2，其中A2所在列记载上述组分的重量份。发酵用的酒曲中酵母菌依次记为酿酒酵母(Y1)、假丝酵母(Y2)、红酵母(Y3)和汉逊酵母(Y4)，细菌依次记为枯草芽孢杆菌(X1)、地衣芽孢杆菌(X2)和凝结芽孢杆菌(X3)，霉菌依次记为根霉(M1)、黑曲霉(M2)、米曲霉(M3)和毛霉(M4)，乳酸菌依次记为植物乳杆菌(R1)和罗伊氏乳杆菌(R2)。表1中酒曲的比例为其中酵母培养液、细菌培养液、固态霉菌培养物和乳酸菌培养液的质量份。
表1
肉苁蓉保健酒的品质和成分
选用上述实施例制备的肉苁蓉保健酒进行成分研究，并进一步说明其保健功能。具体考察上述实施例中的总黄酮、总皂苷、苯乙醇苷类(松果菊苷、毛蕊花糖苷)、红景天苷、总糖、总氨基酸、维生素C和SOD活性的考察。
采用香草醛-高氯酸-冰醋酸比色法测定总皂苷含量，其中，松果菊苷、毛蕊花糖苷和红景天苷采用HPLC法测量；采用三氯化铝-醋酸钾比色法测定总黄酮含量，采用苯酚-硫酸法测定总糖含量，采用氨基酸子自动分析仪测定总氨基酸含量，采用碘量法测定维生素C含量，采用改良连苯三酚自氧化法测定SOD活性。将上述实施例和对比例对应的成分和活性列于表2。
表2
注：同一列不同字母(a、b、c或d)表示处理之间有显著差异(p<0.05)。
由表2可知，在苯乙醇苷类、红景天苷、总黄酮、总皂苷、总糖、总氨基酸、维生素C和SOD活性这几项指标上，实施例1-20均显著高于对比例1-2，这说明本发明提供肉苁蓉保健酒的活性成分非常全面和丰富。由公知常识可知，苯乙醇苷、红景天苷、黄酮、皂苷、多糖类化合物在抗氧化、抑菌抑病毒、提高免疫例、调节心肌功能、延缓细胞衰老方面具有作用。其中，苯乙醇苷类物质是抗氧化、抗衰老、缓解疲劳等生物活性的物质基础，在动物试验中发现苯乙醇苷类物质可以显著提高小鼠心、肝、脑组织中硒谷胱甘肽过氧化物酶和SOD活性。红景天苷能延缓或预防大脑皮质老化，影响脂类代谢和对抗自由基氧化作用，还能够通过干扰细胞代谢、改变细胞外衣的性质抑制肿瘤细胞增殖同时还能够提高T淋巴细胞转化率和吞噬细胞活力，增强免疫力，抑制肿瘤生长，使白血球升高，抵抗微波辐射等作用。
黄酮在动物试验中已经被证明可以降低血糖和三元脂肪酸丙酯，它还能闻到胶原质，对糖尿病引起的视网膜病及毛细管脆化由很好的作用；另外，黄酮还能抑制炎性生物酶的渗出，可以增进伤口愈合和止痛；服用黄酮能在一定程度上抑制药物代谢酶的活性。皂苷类化合物具有降血压和镇痛的作用，其和黄铜一起作用，能够作为降三高的保健品。
氨基基酸作为保健食品中的一个重要营养指标，其组成及含量能在一定程度上反映黄芪保健酒中的原材料来源，为保健酒品质提供鉴别依据。本发明提高的肉苁蓉保健酒含有丰富的氨基酸，其中包含8种人体必需氨基酸。氨基酸赋予肉苁蓉保健酒独特的口味和醇香，是构成酒独特风味的物质。此外，氨基酸在人体内不仅提供了合成蛋白质的重要原料，而且在维持正常代谢、保证机体营养、促进生长发育、增进身体健康、维持生命等方面发挥重要的作用。
进一步的，实施例7-12相对于实施例1-6，其总黄酮和总皂苷的含量有了显著性提升，其中，苯乙醇苷和红景天苷的含量也有显著地提升，这说明在本发明提供的肉苁蓉保健酒发酵用原料中加入A2类材料，能够显著提高产品中总黄酮和总皂苷的含量，进一步提升其对糖尿病人的相关保健功能。
进一步的，实施例13相对于实施例6、实施例17相对于实施例7，各自对应的总黄酮、总皂苷和维生素c的含量均有了显著性提升，其中，苯乙醇苷和红景天苷的含量也有显著地提升，这说明在本发明提供的肉苁蓉保健酒发酵用原料中补加入假丝酵母 (Y2)、红酵母(Y3)和汉逊酵母(Y4)，能够进一步提升产品中总黄酮、总皂苷和维生素c的含量，增强产品的糖尿病人的相关保健功能，及抗氧化、抗衰老、抗肿瘤的相关保健作用。
进一步的，实施例14-16相对于实施例13、实施例18-20相对于实施例17，其总黄酮和SOD酶活性显著性提升，这说明在本发明提供的肉苁蓉保健酒发酵用原料中进一步补加入枯草芽孢杆菌(X1)、地衣芽孢杆菌(X2)、凝结芽孢杆菌(X3)、根霉(M1)、黑曲霉(M2)、米曲霉(M3)、毛霉(M4)、植物乳杆菌(R1)和罗伊氏乳杆菌(R2)，能够显著提升产品中的总黄酮含量。
综上所述，本发明提供的肉苁蓉保健酒，采用肉苁蓉和多种中药原料合理调配和科学控制，并采用特殊的酒曲进行发酵，制备的肉苁蓉保健酒具有降血糖、抗氧化、补肾阳、抗衰老等功能，相对于现有的保健酒，其更能满足国民健康诉求，对提高人民生活水平大有益处。
以上所述本发明的具体实施方式，并不构成对本发明保护范围的限定。任何根据本发明的技术构思所做出的各种其他相应的改变与变形，均应包含在本发明权利要求的保护范围内。
Claims (7)
1.一种肉苁蓉保健酒的制备方法，其特征在于，其原料按重量计包括：肉苁蓉30-50份、红景天20-40份、牛蒡根2-10份、决明子3-10份、锁阳5-15份、当归5-15份、杜仲5-15份、川牛夕5-15份、党参5-15份；
所述制备方法包括如下步骤：
S1：将原料配比后，添加玉米小麦糖化液800-1200份、氮0.1-0.5份、钾0.12-0.15份和镁盐0.01-0.05份，加入含有酿酒酵母的酒曲，接种量为5～8％；
S2：在40-60rpm搅拌速度下发酵，温度控制在26-30℃，发酵时间为50-60h；
S3：收获发酵液，置于2-8℃陈酿30-45天，得到初酒；
S4：调整所述初酒的酒精度，加入调味剂，过滤，即可得到所述肉苁蓉保健酒。
2.如权利要求1所述的制备方法，其特征在于，按重量份计，所述原料还包括桂圆肉5-15份、枸杞5-15份、薄荷2-10份、红花2-10份、大枣2-10份、覆盆子2-10份和淫羊藿2-10份。
3.如权利要求1所述的制备方法，其特征在于，所述S1步骤中的酒曲包括酵母菌，所述酵母菌包括酿酒酵母、假丝酵母、红酵母和汉逊酵母。
4.如权利要求3所述的制备方法，其特征在于，所述S1步骤中的酒曲中还包括细菌、霉菌和乳酸菌，所述细菌包括枯草芽孢杆菌、地衣芽孢杆菌和凝结芽孢杆菌，所述霉菌包括根霉、黑曲霉、米曲霉和毛霉，所述乳酸菌包括植物乳杆菌和罗伊氏乳杆菌。
5.如权利要求4所述的制备方法，其特征在于，所述S1步骤中的酒曲是将1-5份的细菌培养液、2-5份的固态霉菌培养物、10-15份乳酸菌培养液和40-50份酵母培养液混合，再经过粉碎、拌料、压曲、入房、上霉、前火期、大火期、后火期和出房的工艺步骤得到的。
6.如权利要求1所述的制备方法，其特征在于，所述S1步骤中的玉米小麦糖化液按如下方法制备：选择颗粒饱满、无霉变、无异味的玉米和小麦，洗净，100g的玉米和100g小麦中加入至500ml水中于55℃浸渍24h以上；在于121℃蒸煮30min以上，加入5％的淀粉酶，70℃水浴液化30min，液化，得到液化液；将液化液加入1.8％糖化酶，于pH5.0-5.5，温度60-70℃水浴糖化2-3h，过滤得到玉米小麦糖化液。
7.一种如权利要求1-6任一项所述制备方法得到的肉苁蓉保健酒。
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