CN113621467A - 一种曼地亚红豆杉酒及其制作方法 - Google Patents
一种曼地亚红豆杉酒及其制作方法 Download PDFInfo
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Abstract
本发明涉及一种曼地亚红豆杉酒及其制作方法,所述曼地亚红豆杉酒由以下重量份数的原料制成:浸泡用酒1000~1200份、曼地亚红豆杉原料30~50份、黑糯米4~6份、甘草3~6份、黄芪1~3份、鸡血藤1~3份、红枣1~3份、枸杞1~3份、丹参1~3份;所述曼地亚红豆杉酒的制作方法包括原料处理、浸泡提取、后续保养三步。本发明能够充分浸提包括曼地亚红豆杉原料在内的各类中药材中的有益成分,并使药材中对人体有害的成分有效去除;本发明工艺流程简单,既适用于工业化生产,也适用于小规模制备;本发明通过浸泡方式制备红豆杉酒,最大限度的保留了药材中对人体有益的成分,也有助于提升酒的口感与品质。
Description
技术领域
本发明涉及中药技术领域,特别涉及一种曼地亚红豆杉酒及其制作方法。
背景技术
红豆杉是全球公认的濒临灭绝的天然珍稀植物,在地球已有250万年的历史。从红豆杉树皮和枝叶中提取的紫杉醇,是国际上公认的防癌抗癌药剂,已经广泛应于多种癌症的治疗。红豆杉属植物在全世界共11种,我国原产有4种1变种:东北红豆杉、云南红豆杉、西藏红豆杉、中国红豆杉、南方红豆杉(变种),引种有曼地亚红豆杉。曼地亚红豆杉是我国在一九九六年从加拿大引种的天然植物,通过扦插栽培。从加拿大引种后,中国林科院精心组织在我国种植、移栽、扦插、繁育,通过枝条扦插移栽保证了曼地亚红豆杉植物品质不变。而且引种的曼地亚红豆杉紫杉醇含量极高,是中国红豆杉的几十上百倍。
红豆杉有治疗癌症的强大功效。从红豆杉的树皮、树叶中提炼出来的紫杉醇对多种癌症疗效果突出,被称为“治疗癌症的最后一道防线”。紫杉醇主要用于晚期乳腺癌、晚期卵巢癌、食道癌、鼻咽癌、膀胱癌、淋巴癌、前列腺癌、恶性黑色素瘤和头颈部肿瘤、上胃肠道癌、小细胞性和非小细胞肺癌的治疗。经验证明,紫杉醇具有独特的抗肿瘤机制和显著的抑制肿瘤的作用。
红豆杉对其他疾病也有治疗功效。它含有大量紫杉碱二萜化合物,紫杉宁、紫杉宁A、紫杉宁H、柴杉宁K、紫杉宁L、紫杉碱、紫杉素等许多成分,可以治痛经、利尿、降血压、降血糖、抗白血病、抗肿瘤,并对治疗糖尿病及心脑血管疾病有显著的效果。
除了提取药用的价值,红豆杉的假种皮也可以食用,酸甜可口,刺激食欲。叶子也可以生吃,有消炎和排毒的作用,而且它的种子还可以榨油。也有人将红豆杉提取出来的紫杉醇酵素配合精油制成美容的护肤品,可以起到保湿、调节血液循环的功效。
正因如此,国内市面上一度出现大量利用红豆杉枝、叶、根、皮浸泡制成的酒类。但通过常规的白酒浸泡操作只能将红豆杉枝、叶、根、皮中的脂溶性紫杉碱类和部分水溶性物质溶入酒中。此外,红豆杉中所蕴含的部分酮、碱、醇类成分虽然具有极好的抗癌防癌药理作用,但同样也具有较强的毒性,因此未经特殊处理直接将红豆杉枝、叶、根、皮泡酒、泡水并过量饮用会对人体产生危害,严重时甚至可能致人死亡。
由于红豆杉枝、叶、根、皮处理较为复杂,部分团队选择利用红豆杉果实制作红豆杉酒,如中国专利申请CN96113169.1所公开的红豆杉珍果酒、中国专利申请CN200410054388.X所公开的红豆杉果酒,上述专利均选用红豆杉果实泡酒,但如此则无法实现红豆杉枝、叶、根、皮中药性成分的引入。
中国专利CN201510388339.8公开了一种曼地亚红豆杉保健酒及其制作方法,该专利采用在制酒发酵过程中引入红豆杉提取物的方式制备红豆杉酒,此方法也未能实现以浸泡的方式制备红豆杉酒。酒类毕竟还是要注重口感,若不能实现以浸泡的方式制备,则会对红豆杉酒的口感造成较大限制。
发明内容
针对相关技术中的上述技术问题,本发明提出一种曼地亚红豆杉酒及其制作方法,能够克服现有技术的上述不足。
为实现上述技术目的,本发明的技术方案是这样实现的:
一种曼地亚红豆杉酒,所述曼地亚红豆杉酒由以下重量份数的原料制成:浸泡用酒1000~1200份、曼地亚红豆杉原料30~50份、黑糯米4~6份、甘草3~6份、黄芪1~3份、鸡血藤1~3份、红枣1~3份、枸杞1~3份、丹参1~3份。
根据本发明的另一方面,提供了一种所述曼地亚红豆杉酒的制作方法,包括以下步骤:
S1、原料处理:将曼地亚红豆杉原料用0.2wt%的食用小苏打溶液浸泡8~10分钟后洗净,消毒,杀青,阴干,高温蒸煮5~10分钟,晾干水分,加工成3~5cm长度;
S2、浸泡提取:在酒坛中将30~50份步骤S1处理后的曼地亚红豆杉原料用1000~1200份浸泡用酒、4~6份黑糯米、2~3份甘草浸泡1个月,浸泡结束后将黑糯米及甘草捞出,再将1~3份甘草、1~3份黄芪、1~3份鸡血腾、1~3份红枣、1~3份枸杞、1~3份丹参加入所述酒坛继续浸泡11个月,两次浸泡温度均为10~30℃,浸泡结束后将药渣过滤,将分离出来的酒液窖藏6个月;
S3、后续保养:将步骤S2处理后的酒液密封在土坛缸内并放置在阴凉处储存至少半年,灌装。
优选地,所述浸泡用酒由97%~99wt%的白酒及%1~3wt%的碱剂组成,所述碱剂为氨水或碳酸钙中的一种。
优选地,所述白酒为纯高粱酿造的53~54度酱香型白酒。
优选地,所述曼地亚红豆杉原料为曼地亚红豆杉枝、叶、根、皮中的一种或几种。
优选地,当采摘曼地亚红豆杉枝条时,采摘时间为夏季,采摘对象为5至15年树龄的曼地亚红豆杉,采摘长度约1m直径约1cm的曼地亚红豆杉枝条。
本发明使用的原料体现在本发明产品中的主要功效介绍如下:
曼地亚红豆杉:含有丰富的总黄酮,具有防治心脑血管疾病、改善血管的通透性、降低血脂和胆固醇、防治老年高血压、糖尿病、脑溢血、冠心病、心绞痛、止咳、祛痰、平喘、护肝、解肝毒、抗真菌等作用;含有丰富的硒,具有增强人体免疫功能、抗氧化、延缓衰老、有效抑制肿瘤生长等功效。
甘草:具有补脾、益肾、化痰、止咳等功效,可以用于治疗久咳虚喘。
黄芪:具有归肺、补气固表、健脾补中、补气养血等功效。
鸡血藤:具有补血、行血、通络、壮筋骨、祛风湿、养血祛风、舒筋活血等功效,能够治疗痨伤吐血、肢节酸痛、心胃气痛、脚气痿痹、月经不调、跌打损伤、白细胞减少等病症。
红枣:具有健脾益气,调和营卫、养血活血、提高免疫力、治疗肿瘤等功效。
枸杞:枸杞具有益气安神、强健身体、延缓哀老的功效,《本草汇言》认为枸杞能使“气可充、血可补。阳可生,阳可长,风湿可去,有十全之妙焉。”
丹参:具有活血化瘀、理气止痛、安神、养血、调经等功效。
本发明产品的功效:
本发明产品不仅具有醇和浓郁、味甘、香气幽雅、口感舒适、天然橙色诱人的特点,同时保留了曼地亚红豆杉中的药用成分,具有抗癌、防癌、健胃、降血糖、降血压、消炎、清凉、通经利尿、治疗心脑病等强身健体增强免疫力之功效。本发明产品内含的水溶性黄酮和紫杉碱对失眠、高血压、高血脂、高血糖、鼻炎、打鼾、颈椎炎均有奇特的疗效,特别是对血压有双向调节作用。
本发明产品不仅能补充人体所需的微量元素,对胃酸倒流、胃炎、高血压等具有显著疗效。
本发明产品易于消化,富含易被人体消化的营养物质,如糊精、麦芽糖、葡萄糖、脂类、甘油、高级醇、维生素及有机酸等。这些成分经贮存最终使红豆杉酒成为营养价值极高的饮品。
本发明产品具有舒筋活血的功效,冬天温饮本产品可驱寒,通经活络,有效抵御寒冷刺激,预防感冒。适量常饮本产品有助于血液循环、促进新陈代谢并可补血养颜。
本发明产品含有丰富的维生素B1、B2、尼古酸、维生素E,长期饮用有利于养容、抗衰老。
本发明对曼地亚红豆杉中有害物质的祛除方法如下:
(1)用食品添加剂小苏打浸泡、清洗、杀毒、去污、阴干、高温蒸煮脱水,能有效除毒;
(2)在第一期浸泡曼地亚红豆杉原料时加入黑糯米及甘草并浸泡1个月后捞出,能有效除毒;
(3)选用53~54度白酒并对曼地亚红豆杉原料浸泡11个月,能有效除毒;
(4)浸泡后的酒经过机器过滤后继续窖藏6个月,能有效除毒。
本发明的有益效果:通过小苏打溶液浸泡、洗净、消毒、杀青、阴干、高温蒸煮等操作使新采摘的曼地亚红豆杉原料中具有毒性的物质有效降低;通过分批浸泡并首先浸泡曼地亚红豆杉原料的方式,能够使曼地亚红豆杉中的有效成分充分释放;通过将浸泡温度控制在10~30℃能够有效保留中药材中不耐热和挥发性物质,不易破坏中药材的生物活性,不易产生无效杂质,能够保证产品的质量稳定性;通过选用纯高粱酿造的53~54度酱香型白酒作为浸泡用酒能够充分提取曼地亚红豆杉原料中的有效成分,同时还能保证最终产品的口感;通过选用氨水或碳酸钙作为碱剂并加入浸泡用酒中,可以有效去除各类中药材浸泡过程中所产生的有机酸、色素等杂质,还有助于浸提曼地亚红豆杉原料中的多糖、皂苷、总黄酮等有效成分,且碱剂在浸泡用酒中产生的碱性弱,不会使中药材中的有效成分因水解而遭到破坏;本发明能够充分浸提各类中药材中的有益成分,并使药材中对人体有害的成分有效去除;本发明工艺流程简单,既适用于工业化生产,也适用于小规模制备。
具体实施方式
下面将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:本实施例的曼地亚红豆杉酒由浸泡用酒1000份、曼地亚红豆杉原料40份、黑糯米4份、甘草4份、黄芪3份、鸡血藤3份、红枣1份、枸杞1份、丹参1份制成,其中浸泡用酒由99wt%的茅台镇产纯高粱酿造的53度酱香型白酒及1wt%的氨水组成,曼地亚红豆杉原料由70wt%的枝、10wt%的叶、10wt%的根、10wt%的皮组成,其制作方法为:
S1、原料处理:将曼地亚红豆杉原料用0.2wt%的食用小苏打溶液浸泡10分钟后洗净,消毒,杀青,阴干,高温蒸煮10分钟,晾干水分,加工成5cm长度;
S2、浸泡提取:在酒坛中将40份步骤S1处理后的曼地亚红豆杉原料用1000份浸泡用酒、4份黑糯米、2份甘草浸泡1个月,浸泡结束后将黑糯米及甘草捞出,再将2份甘草、3份黄芪、3份鸡血腾、1份红枣、1份枸杞、1份丹参加入所述酒坛继续浸泡11个月,两次浸泡温度均为10℃,浸泡结束后将药渣过滤,将分离出来的酒液窖藏6个月;
S3、后续保养:将步骤S2处理后的酒液密封在土坛缸内并放置在阴凉处储存7个月,灌装。
实施例2:本实施例的曼地亚红豆杉酒由浸泡用酒1200份、曼地亚红豆杉原料50份、黑糯米6份、甘草6份、黄芪1份、鸡血藤2份、红枣2份、枸杞3份、丹参2份制成,其中浸泡用酒由98wt%的茅台镇产纯高粱酿造的54度酱香型白酒及2wt%的碳酸钙组成,曼地亚红豆杉原料由75wt%的枝、5wt%的叶、5wt%的根、15wt%的皮组成,其制作方法为:
S1、原料处理:将曼地亚红豆杉原料用0.2wt%的食用小苏打溶液浸泡9分钟后洗净,消毒,杀青,阴干,高温蒸煮8分钟,晾干水分,加工成4cm长度;
S2、浸泡提取:在酒坛中将50份步骤S1处理后的曼地亚红豆杉原料用1200份浸泡用酒、6份黑糯米、3份甘草浸泡1个月,浸泡结束后将黑糯米及甘草捞出,再将3份甘草、1份黄芪、2份鸡血腾、2份红枣、3份枸杞、2份丹参加入所述酒坛继续浸泡11个月,两次浸泡温度均为30℃,浸泡结束后将药渣过滤,将分离出来的酒液窖藏6个月;
S3、后续保养:将步骤S2处理后的酒液密封在土坛缸内并放置在阴凉处储存1年,灌装。
对实施例1及实施例2灌装的酒的成分进行检测,结果如表1所示:
表1曼地亚红豆杉酒成分检测结果
所有检测结果均符合相关国家、地方、行业标准。此外,通过对长期服用本发明产品的人群进行观察,未发现本产品具有毒副作用。
综上所述,借助本发明的上述技术方案,本发明能够充分浸提包括曼地亚红豆杉原料在内的各类中药材中的有益成分,并使药材中对人体有害的成分有效去除;本发明工艺流程简单,既适用于工业化生产,也适用于小规模制备;本发明通过浸泡方式制备红豆杉酒,最大限度的保留了药材中对人体有益的成分,也有助于提升酒的口感与品质。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种曼地亚红豆杉酒,其特征在于,所述曼地亚红豆杉酒由以下重量份数的原料制成:浸泡用酒1000~1200份、曼地亚红豆杉原料30~50份、黑糯米4~6份、甘草3~6份、黄芪1~3份、鸡血藤1~3份、红枣1~3份、枸杞1~3份、丹参1~3份。
2.一种如权利要求1所述的曼地亚红豆杉酒的制作方法,其特征在于,包括以下步骤:
S1、原料处理:将曼地亚红豆杉原料用0.2wt%的食用小苏打溶液浸泡8~10分钟后洗净,消毒,杀青,阴干,高温蒸煮5~10分钟,晾干水分,加工成3~5cm长度;
S2、浸泡提取:在酒坛中将30~50份步骤S1处理后的曼地亚红豆杉原料用1000~1200份浸泡用酒、4~6份黑糯米、2~3份甘草浸泡1个月,浸泡结束后将黑糯米及甘草捞出,再将1~3份甘草、1~3份黄芪、1~3份鸡血腾、1~3份红枣、1~3份枸杞、1~3份丹参加入所述酒坛继续浸泡11个月,两次浸泡温度均为10~30℃,浸泡结束后将药渣过滤,将分离出来的酒液窖藏6个月;
S3、后续保养:将步骤S2处理后的酒液密封在土坛缸内并放置在阴凉处储存至少半年,灌装。
3.根据权利要求2所述的曼地亚红豆杉酒的制作方法,其特征在于,所述浸泡用酒由97%~99wt%的白酒及%1~3wt%的碱剂组成,所述碱剂为氨水或碳酸钙中的一种。
4.根据权利要求3所述的曼地亚红豆杉酒的制作方法,其特征在于,所述白酒为纯高粱酿造的53~54度酱香型白酒。
5.根据权利要求2所述的曼地亚红豆杉酒的制作方法,其特征在于,所述曼地亚红豆杉原料为新鲜采摘的曼地亚红豆杉枝、叶、根、皮中的一种或几种。
6.根据权利要求5所述的曼地亚红豆杉酒的制作方法,其特征在于,当采摘曼地亚红豆杉枝条时,采摘时间为夏季,采摘对象为5至15年树龄的曼地亚红豆杉,采摘长度约1m直径约1cm的曼地亚红豆杉枝条。
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