CN114032153A - 一种具有保健功能的五味天麻黄酒的制备方法 - Google Patents

一种具有保健功能的五味天麻黄酒的制备方法 Download PDF

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CN114032153A
CN114032153A CN202111397347.0A CN202111397347A CN114032153A CN 114032153 A CN114032153 A CN 114032153A CN 202111397347 A CN202111397347 A CN 202111397347A CN 114032153 A CN114032153 A CN 114032153A
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wine
gastrodia elata
flavor
health
yellow wine
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李立郎
王瑜
杨娟
杨小生
杨艳
李齐激
廖秀
王丽
葛丽娟
陈发菊
邓廷飞
彭梅
罗忠圣
潘雄
严艳芳
高明
杨礼寿
李良群
曹家辅
谭云飞
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Key Laboratory of Natural Product Chemistry of Guizhou Academy of Sciences
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Abstract

本发明属于酒制品技术领域，尤其是一种具有保健功能的五味天麻黄酒的制备方法，包括以下原料：新鲜天麻40‑50公斤，刺梨30‑35公斤，枸杞20‑25公斤，生姜5公斤，糯米100公斤，干姜300‑700克，生姜300‑700克，甘草200‑400克，肉桂100‑300克，龟板100‑300克，杜仲300‑700克，淫羊藿200‑400克。本发明无须增加设备投资，其工艺工序也较简单，质量易于控制，采用本发明的制备方法酿制的天麻枸杞黄酒，营养丰富，色香味俱全，风味独特，酒质浓郁且稳定、入口绵甜，回味悠长，无异杂味且不易上头口干，药用价值极高，是养身健体、馈赠亲友以及家宴喜庆的营养保健佳品。

Description

一种具有保健功能的五味天麻黄酒的制备方法
技术领域
本发明涉及酒制品技术领域，尤其涉及一种具有保健功能的五味天麻黄酒的制备方法。
背景技术
黄酒是我国的民族特产，属于酿造酒。在世界三大酿造酒(黄酒、葡萄酒和啤酒)中占有重要的一席。酿酒技术独树一帜，成为东方酿造界的典型代表和楷模。黄酒是世界上三个最古老的酒种之一，是我国的民族特产，其用曲制酒、复式发酵酿造方法，堪称世界一绝。黄酒以大米、黍米为原料，一般酒精含量为14％-20％，属于低度酿造酒。黄酒含有丰富的营养，含有21种氨基酸，其中包括有数种未知氨基酸，而人体自身不能合成必须依靠食物摄取8种必需氨基酸黄酒都具备，故被誉为“液体蛋糕”。
天麻，中药名。为兰科植物天麻的干燥块茎。具有息风止痉，平抑肝阳，祛风通络的功效。主治肝风内动，惊痫抽搐，眩晕，头痛，肢体麻木，手足不遂，风湿痹痛等。
采用浸泡方式只能够使其有效成分和功能发挥10％左右，同时由于水温和浸泡时间等因素的影响，天麻中只有部分药用成分能释放到水或酒中，其多糖、维生素A等主要成分难以析出，而且有许多有效成分在人体内的吸收率还不到2％-3％，降低了天麻黄酒的质量。
发明内容
基于背景技术中提出的采用浸泡方式只能够使其有效成分和功能发挥10％左右，同时由于水温和浸泡时间等因素的影响，天麻中只有部分药用成分能释放到水或酒中，其多糖、维生素A等主要成分难以析出，而且有许多有效成分在人体内的吸收率还不到2％-3％，降低了天麻黄酒的质量的技术问题，本发明提出了一种具有保健功能的五味天麻黄酒的制备方法。
本发明提出的一种具有保健功能的五味天麻黄酒的制备方法，包括以下原料：新鲜天麻40-50公斤，枸杞20-25公斤，刺梨30-35公斤，生姜5公斤，糯米100公斤，干姜300-700克，生姜300-700克，甘草200-400克，肉桂100-300克，龟板100-300克，杜仲300-700克，淫羊藿200-400克，菟丝子300-700克，肉苁蓉300-700克，枸杞子200-400克，丹参200-400克，川芎100-300克，黄芪300-700克，酸枣仁300-700克，当归200-400克，灵芝50-150克，茯苓100-300克，葛根100-300克。
优选地，包括以下步骤：
S1:新鲜天麻，除杂清洗，切片，冷冻干燥至含水量低于10.0％，糯米脱壳，加入水，制作酒曲；
S2：用水浸泡糯米和枸杞，蒸煮，将蒸熟的糯米和枸杞降温至60-65℃；
S3:加入枸杞和霉菌并搅拌均匀，落缸糖化；
S4:加入陈伏曲发酵并加入中药汁；
S5:压榨出酒糟，过滤澄清；
S6:澄清后在进行调配和检验；
S7：检验后进行二次澄清，过滤；
S8:杀菌装瓶，制成成品。
优选地，所述酒曲的制作方法：采本地野生蓼花，加米粉和曲母，按质量比15-22：3-7:1称取米粉、酒母花和曲母，曲母为上年老曲，并将三者粉碎拌匀，做成直径为2.8-3.2cm的圆曲，经自然发酵成酒曲，干重每粒6克。
优选地，所述中药汁：将原料中含有的中药分成两份，分两次煎汁，两次使用，先将干姜、生姜、杜仲、淫羊藿、菟丝子、枸杞子、肉苁蓉、丹参、当归、茯苓、葛根加入本地矿泉水煮汁70公斤，得中药汁。
优选地，所述糖化发酵，若温度20-25℃，发酵3天；若温度15-20℃，则需发酵5天；若温度13-15℃，则需发酵7天。
优选地，所述S1中糯米通过碾米机进行脱壳，脱壳后的糯米加入水，对糯米进行清洗，所述S2中糯米清洗后加水浸泡，浸泡的时间为1-9小时，浸泡完成后在加入适量水进行蒸煮，蒸煮60-90分钟，蒸煮后自然冷却。
优选地，所述S4中陈伏曲加入发酵缸中，将发酵缸密封，密封时间为20-30天，所述陈伏曲为陈伏麦曲，糖化发酵剂。
优选地，所述S5中将发酵后的糯米取出通过压榨机进行压榨，生产出浑浊的酒和酒糟，所述酒进行澄清过滤，所述S6中将澄清过滤后的酒进行调配，调配时根据酒的口感来选择加入调配的原料，调配后检验是否达到天麻黄酒口味的要求。
本发明中的有益效果为：
1、该具有保健功能的五味天麻黄酒的制备方法，本装置无须增加设备投资，其工艺工序也较简单，质量易于控制。采用本发明的制备方法酿制的天麻枸杞黄酒，营养丰富，色香味俱全，风味独特，酒质浓郁且稳定、入口绵甜，回味悠长，无异杂味且不易上头口干，药用价值极高，是养身健体、馈赠亲友以及家宴喜庆的营养保健佳品，并且采用的是自然发酵，低温发酵，缓慢发酵；通过用后发酵时间的长短产生黄酒类型，共发酵成四个类型黄酒，即甜黄酒、半甜黄酒、半干黄酒和干黄酒，而现有技术中还没有出现过此工艺。本技术加入天麻并糖化发酵提高酒度为18-24度，常温不酸败，20℃以内可长期贮存。
2、该具有保健功能的五味天麻黄酒的制备方法，通过具备独特风味，口感香醇浓郁，回味无穷，一喝上瘾，具独特的天麻黄酒风味。黄酒是多种微生物共同作用的产品，保持有益鲜活菌群，才能保持最佳黄酒口感，杀灭菌群，则口味淡了，天麻功效也降低了。鲜活黄酒不仅能喝出黄酒本味，让人回味无穷，更因鲜活黄酒微生物群落促进人体新陈代谢，有益人体健康，是真正的黄酒味道。
该装置中未涉及部分均与现有技术相同或可采用现有技术加以实现。
附图说明
图1为本发明提出的一种具有保健功能的五味天麻黄酒的制备方法的结构示意图。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
下面详细描述本专利的实施例，所述实施例的示例在附图中示出，其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，仅用于解释本专利，而不能理解为对本专利的限制。
在本专利的描述中，需要理解的是，术语“中心”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本专利和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本专利的限制。
在本专利的描述中，需要说明的是，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“设置”应做广义理解，例如，可以是固定相连、设置，也可以是可拆卸连接、设置，或一体地连接、设置。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本专利中的具体含义。
参照图1，一种具有保健功能的五味天麻黄酒的制备方法，包括以下原料：新鲜天麻40-50公斤，枸杞20-25公斤，刺梨30-35公斤，生姜5公斤，糯米100公斤，干姜300-700克，生姜300-700克，甘草200-400克，肉桂100-300克，龟板100-300克，杜仲300-700克，淫羊藿200-400克，菟丝子300-700克，肉苁蓉300-700克，枸杞子200-400克，丹参200-400克，川芎100-300克，黄芪300-700克，酸枣仁300-700克，当归200-400克，灵芝50-150克，茯苓100-300克，葛根100-300克。
本发明中，包括以下步骤：
S1:新鲜天麻，除杂清洗，切片，冷冻干燥至含水量低于10.0％，糯米脱壳，加入水，制作酒曲；
S2：用水浸泡糯米和枸杞，蒸煮，将蒸熟的糯米和枸杞降温至60-65℃；
S3:加入枸杞和霉菌并搅拌均匀，落缸糖化；
S4:加入陈伏曲发酵并加入中药汁；
S5:压榨出酒糟，过滤澄清；
S6:澄清后在进行调配和检验；
S7：检验后进行二次澄清，过滤；
S8:杀菌装瓶，制成成品。
本发明中，酒曲的制作方法：采本地野生蓼花，加米粉和曲母，按质量比15-22：3-7:1称取米粉、酒母花和曲母，曲母为上年老曲，并将三者粉碎拌匀，做成直径为2.8-3.2cm的圆曲，经自然发酵成酒曲，干重每粒6克。
本发明中，中药汁：将原料中含有的中药分成两份，分两次煎汁，两次使用，先将干姜、生姜、杜仲、淫羊藿、菟丝子、枸杞子、肉苁蓉、丹参、当归、茯苓、葛根加入本地矿泉水煮汁70公斤，得中药汁。
本发明中，糖化发酵，若温度20-25℃，发酵3天；若温度15-20℃，则需发酵5天；若温度13-15℃，则需发酵7天。
本发明中，S1中糯米通过碾米机进行脱壳，脱壳后的糯米加入水，对糯米进行清洗，S2中糯米清洗后加水浸泡，浸泡的时间为1-9小时，浸泡完成后在加入适量水进行蒸煮，蒸煮60-90分钟，蒸煮后自然冷却。
本发明中，S4中陈伏曲加入发酵缸中，将发酵缸密封，密封时间为20-30天，陈伏曲为陈伏麦曲，糖化发酵剂。
本发明中，S5中将发酵后的糯米取出通过压榨机进行压榨，生产出浑浊的酒和酒糟，酒进行澄清过滤，S6中将澄清过滤后的酒进行调配，调配时根据酒的口感来选择加入调配的原料，调配后检验是否达到天麻黄酒口味的要求。
本装置无须增加设备投资，其工艺工序也较简单，质量易于控制，采用本发明的制备方法酿制的天麻枸杞黄酒，营养丰富，色香味俱全，风味独特，酒质浓郁且稳定、入口绵甜，回味悠长，无异杂味且不易上头口干，药用价值极高，是养身健体、馈赠亲友以及家宴喜庆的营养保健佳品，并且采用的是自然发酵，低温发酵，缓慢发酵；通过用后发酵时间的长短产生黄酒类型，共发酵成四个类型黄酒，即甜黄酒、半甜黄酒、半干黄酒和干黄酒，而现有技术中还没有出现过此工艺。本技术加入天麻并糖化发酵提高酒度为18-24度，常温不酸败，20℃以内可长期贮存，通过具备独特风味，口感香醇浓郁，回味无穷，一喝上瘾，具独特的天麻黄酒风味。黄酒是多种微生物共同作用的产品，保持有益鲜活菌群，才能保持最佳黄酒口感，杀灭菌群，则口味淡了，天麻功效也降低了。鲜活黄酒不仅能喝出黄酒本味，让人回味无穷，更因鲜活黄酒微生物群落促进人体新陈代谢，有益人体健康，是真正的黄酒味道。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。

Claims (8)

1.一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，包括以下原料：新鲜天麻40-50公斤，枸杞20-25公斤，刺梨30-35公斤，生姜5公斤，糯米100公斤，干姜300-700克，生姜300-700克，甘草200-400克，肉桂100-300克，龟板100-300克，杜仲300-700克，淫羊藿200-400克，菟丝子300-700克，肉苁蓉300-700克，枸杞子200-400克，丹参200-400克，川芎100-300克，黄芪300-700克，酸枣仁300-700克，当归200-400克，灵芝50-150克，茯苓100-300克，葛根100-300克。
2.根据权利要求1所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，包括以下步骤：
S1:新鲜天麻，除杂清洗，切片，冷冻干燥至含水量低于10.0％，糯米脱壳，加入水，制作酒曲；
S2：用水浸泡糯米和枸杞，蒸煮，将蒸熟的糯米和枸杞降温至60-65℃；
S3:加入枸杞和霉菌并搅拌均匀，落缸糖化；
S4:加入陈伏曲发酵并加入中药汁；
S5:压榨出酒糟，过滤澄清；
S6:澄清后在进行调配和检验；
S7：检验后进行二次澄清，过滤；
S8:杀菌装瓶，制成成品。
3.根据权利要求2所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述酒曲的制作方法：采本地野生蓼花，加米粉和曲母，按质量比15-22：3-7:1称取米粉、酒母花和曲母，曲母为上年老曲，并将三者粉碎拌匀，做成直径为2.8-3.2cm的圆曲，经自然发酵成酒曲，干重每粒6克。
4.根据权利要求1所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述中药汁：将原料中含有的中药分成两份，分两次煎汁，两次使用，先将干姜、生姜、杜仲、淫羊藿、菟丝子、枸杞子、肉苁蓉、丹参、当归、茯苓、葛根加入本地矿泉水煮汁70公斤，得中药汁。
5.根据权利要求2所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述糖化发酵，若温度20-25℃，发酵3天；若温度15-20℃，则需发酵5天；若温度13-15℃，则需发酵7天。
6.根据权利要求2所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述S1中糯米通过碾米机进行脱壳，脱壳后的糯米加入水，对糯米进行清洗，所述S2中糯米清洗后加水浸泡，浸泡的时间为1-9小时，浸泡完成后在加入适量水进行蒸煮，蒸煮60-90分钟，蒸煮后自然冷却。
7.根据权利要求6所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述S4中陈伏曲加入发酵缸中，将发酵缸密封，密封时间为20-30天，所述陈伏曲为陈伏麦曲，糖化发酵剂。
8.根据权利要求7所述的一种具有保健功能的五味天麻黄酒的制备方法，其特征在于，所述S5中将发酵后的糯米取出通过压榨机进行压榨，生产出浑浊的酒和酒糟，所述酒进行澄清过滤，所述S6中将澄清过滤后的酒进行调配，调配时根据酒的口感来选择加入调配的原料，调配后检验是否达到天麻黄酒口味的要求。
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Application publication date: 20220211