CN112011423A - 一种降血糖的中药发酵型低酸白酒 - Google Patents

一种降血糖的中药发酵型低酸白酒 Download PDF

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CN112011423A
CN112011423A CN202011007518.XA CN202011007518A CN112011423A CN 112011423 A CN112011423 A CN 112011423A CN 202011007518 A CN202011007518 A CN 202011007518A CN 112011423 A CN112011423 A CN 112011423A
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张勇
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Abstract

本发明公开了一种降血糖的中药发酵型低酸白酒，其特征在于，由以下重量份数的原料制成：玉米5kg，薏米1kg，白茅根0.5kg克，玉米须0.5kg，夏枯草0.05kg，桑椹0.1kg，五味子0.15kg，熟地0.3kg，黑魔豆0.7kg，黑糖0.15kg，黑芝麻0.1kg。本发明以玉米为主料，添加为酵母素等产品，将白茅根、玉米须、夏枯草、桑椹、五味子、熟地、黑魔豆、黑芝麻、黑糖等中药各组分组方科学合理搭配后，发挥协同增效的作用，使用中药混合液进行制备酒曲后，可增强酒曲中的活性物质，使制成酒曲发酵效率高，使得发酵后的白酒具有调肾气、利湿排毒、调整胰腺等功效，达到养生保健的作用。

Description

一种降血糖的中药发酵型低酸白酒
技术领域
本发明涉及白酒制造技术领域,更具体的说是涉及一种降血糖的中药发酵型低酸白酒。
背景技术
随着人们对饮食健康安全的重视，市场上的保健品也层出不穷。目前涉及到食品、药物等不同形式的产品，效果各不相同，而且可能存在激素类物质，在使用过程中人体会产生依赖性等副作用。
现有保健食品含有药物，激素类物质对人体有副作用。
因此，如何提供一种可以解决上述问题的降血糖的中药发酵型低酸白酒是本领域技术人员亟需解决的问题。
发明内容
有鉴于此，本发明提供了一种具有调肾气、利湿排毒、调整胰腺功效，无副作用等功效的降血糖的中药发酵型低酸白酒。
为实现上述目的，本发明提供如下技术方案：
一种降血糖的中药发酵型低酸白酒，其特征在于，由以下重量份数的原料制成：玉米5kg，薏米1kg，白茅根0.5kg克，玉米须0.5kg，夏枯草0.05kg，桑椹0.1kg，五味子0.15kg，熟地0.3kg，黑魔豆0.7kg，黑糖0.15kg，黑芝麻0.1kg。
优选的，在上述一种降血糖的中药发酵型低酸白酒中，该白酒的制备方法包括以下步骤：
(1)中药混合：将白茅根、玉米须、夏枯草、桑椹、五味子、熟地、黑魔豆、黑芝麻、黑糖混合粉碎成粉，然后放置配用；
(2)酒曲的制备：首先将玉米，薏米粉碎成0.2mm的粒径的粉末，向其中加酒酵母和水150kg进行搅拌，搅拌均匀后静置发酵120小时，(冬季发酵240小时)后加入备好的中药粉撒在发酵池中待持续发酵48小时后进行蒸馏作业，蒸馏后即获得70-80℃的中药发酵型低酸降糖白酒原液。
优选的，在上述一种降血糖的中药发酵型低酸白酒中，所述发酵温度为20-27℃。
优选的，在上述一种降血糖的中药发酵型低酸白酒中，所述蒸馏作业的蒸汽压力0.03-0.07MPa，蒸馏温度99-105℃。
经由上述的技术方案可知，与现有技术相比，本发明以玉米为主料，添加为酵母素等产品，将白茅根、玉米须、夏枯草、桑椹、五味子、熟地、黑魔豆、黑芝麻、黑糖等中药各组分组方科学合理搭配后，发挥协同增效的作用，使用中药混合液进行制备酒曲后，可增强酒曲中的活性物质，使制成酒曲发酵效率高，使得发酵后的白酒具有调肾气、利湿排毒、调整胰腺等功效，达到养生保健的作用。
具体实施方式
下面将结合本发明实施例，对本发明实施例中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。
请参阅本发明公开的一种降血糖的中药发酵型低酸白酒，具体包括：
由以下重量份数的原料制成：玉米5kg，薏米1kg，白茅根0.5kg克，玉米须0.5kg，夏枯草0.05kg，桑椹0.1kg，五味子0.15kg，熟地0.3kg，黑魔豆0.7kg，黑糖0.15kg，黑芝麻0.1kg。
为了进一步优化上述技术方案，该白酒的制备方法包括以下步骤：
(1)中药混合：将白茅根、玉米须、夏枯草、桑椹、五味子、熟地、黑魔豆、黑芝麻、黑糖混合粉碎成粉，然后放置配用；
(2)酒曲的制备：首先将玉米，薏米粉碎成0.2mm的粒径的粉末，向其中加酒酵母和水150kg进行搅拌，搅拌均匀后静置发酵120小时，(冬季发酵240小时)后加入备好的中药粉撒在发酵池中待持续发酵48小时后进行蒸馏作业，蒸馏后即获得70-80℃的中药发酵型低酸降糖白酒原液。
为了进一步优化上述技术方案，所述发酵温度为20-27℃。
为了进一步优化上述技术方案，所述蒸馏作业的蒸汽压力0.03-0.07MPa，蒸馏温度99-105℃。
本说明书中各个实施例采用递进的方式描述，每个实施例重点说明的都是与其他实施例的不同之处，各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言，由于其与实施例公开的方法相对应，所以描述的比较简单，相关之处参见方法部分说明即可。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。

Claims (4)

1.一种降血糖的中药发酵型低酸白酒，其特征在于，由以下重量份数的原料制成：玉米5kg，薏米1kg，白茅根0.5kg克，玉米须0.5kg，夏枯草0.05kg，桑椹0.1kg，五味子0.15kg，熟地0.3kg，黑魔豆0.7kg，黑糖0.15kg，黑芝麻0.1kg。
2.根据权利要求1所述的一种降血糖的中药发酵型低酸白酒，其特征在于，该白酒的制备方法包括以下步骤：
(1)中药混合：将白茅根、玉米须、夏枯草、桑椹、五味子、熟地、黑魔豆、黑芝麻、黑糖混合粉碎成粉，然后放置配用；
(2)酒曲的制备：首先将玉米，薏米粉碎成0.2mm的粒径的粉末，向其中加酒酵母和水150kg进行搅拌，搅拌均匀后静置发酵120小时，(冬季发酵240小时)后加入备好的中药粉撒在发酵池中待持续发酵48小时后进行蒸馏作业，蒸馏后即获得70-80℃的中药发酵型低酸降糖白酒原液。
3.根据权利要求2所述的一种降血糖的中药发酵型低酸白酒，其特征在于，所述发酵温度为20-27℃。
4.根据权利要求2所述的一种降血糖的中药发酵型低酸白酒，其特征在于，所述蒸馏作业的蒸汽压力0.03-0.07MPa，蒸馏温度99-105℃。
CN202011007518.XA 2020-09-23 2020-09-23 一种降血糖的中药发酵型低酸白酒 Withdrawn CN112011423A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112618634A (zh) * 2021-01-15 2021-04-09 张勇 一种清热解毒化瘀去痈的中药发酵型低酸白酒及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112618634A (zh) * 2021-01-15 2021-04-09 张勇 一种清热解毒化瘀去痈的中药发酵型低酸白酒及其制备方法

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