CN114634851A - 一种花椒配方酒及其生产工艺 - Google Patents
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Abstract
本发明提供了一种花椒配方酒,属于保健酒技术领域,包括如下按重量份的原料:纯高粱酒80‑120份、鲜青花椒2‑7份、冰糖1‑5份、枸杞1‑5份、酸枣仁1‑5份、肉桂3‑7份、红花1‑4份、当归1‑4份、覆盆子1‑4份、人参1‑4份、鹿茸1‑4份、红枣2‑8份、桂圆3‑8份、丹参片1‑5份。本发明实施例中所制备的花椒配方酒针对跌颈肩酸痛、腰膝酸软、肾虚、精血不足等症状有明显疗效,长期服用无毒副作用,安全性高,具有良好的保健功效。
Description
技术领域
本发明属于保健酒技术领域,具体是一种花椒配方酒及其生产工艺。
背景技术
随着生活节奏的加快,人们的饮食起居无规律,工作压力大,且人体久坐时容易导致颈肩酸痛、腰膝酸软、肾虚、精血不足等症状。这些状况严重地影响了人们的生活质量和工作效率。
因此通过日常食用保健酒达到调节人体机能恢复健康的目的是深受民众喜爱的一种保健方法,目前市面上保健酒品种繁多,配方各异,效果各有千秋。
现有的保健酒普遍存在一个共同问题:组方复杂,成分繁多,保健效果较差,保健酒长期饮用后存在一定的副作用,进而威胁人体健康。
发明内容
针对上述现有技术的不足,本发明实施例要解决的技术问题是提供一种花椒配方酒及其生产工艺。
为解决上述技术问题,本发明提供了如下技术方案:
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒80-120份、鲜青花椒2-7份、冰糖1-5份、枸杞1-5份、酸枣仁1-5份、肉桂3-7份、红花1-4份、当归1-4份、覆盆子1-4份、人参1-4份、鹿茸1-4份、红枣2-8份、桂圆3-8份、丹参片1-5份。
作为本发明进一步的改进方案:包括如下按重量份的原料:纯高粱酒90-110份、鲜青花椒3-6份、冰糖2-4份、枸杞2-4份、酸枣仁2-4份、肉桂4-6份、红花2-3份、当归2-3份、覆盆子2-3份、人参2-3份、鹿茸2-3份、红枣4-6份、桂圆4-6份、丹参片 2-4份。
作为本发明进一步的改进方案:包括如下按重量份的原料:纯高粱酒100份、鲜青花椒5份、冰糖3份、枸杞3份、酸枣仁3份、肉桂5份、红花2份、当归2份、覆盆子2 份、人参2份、鹿茸2份、红枣5份、桂圆5份、丹参片3份。
一种如上述的花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)对鲜青花椒进行干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,粉碎、混匀、过筛,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,对其表面附着的残渣进行清理并置于玻璃瓶中,对上清液过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
作为本发明进一步的改进方案:步骤2)中,鲜青花椒的干燥处理借助于烘箱,烘箱温度为20-30℃。
作为本发明再进一步的改进方案:干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆的粉碎以及混匀借助于粉碎机,其中,粉碎机的转速为 1500-3000r/min。
作为本发明再进一步的改进方案:干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆粉碎后的过筛借助于100目筛网。
作为本发明再进一步的改进方案:步骤3)中,细料与纯高粱酒充分混合后的静置条件为,于20℃环境中静置30天。
作为本发明再进一步的改进方案:步骤5)中,人参、鹿茸、丹参片表面残渣的清理具体为,通过人工手持软毛刷清理。
作为本发明再进一步的改进方案:步骤5)中,上清液过滤借助于滤膜,所述滤膜孔径为0.03-0.05mm
与现有技术相比,本发明的有益效果是:
本发明实施例中所制备的花椒配方酒针对跌颈肩酸痛、腰膝酸软、肾虚、精血不足等症状有明显疗效,长期服用无毒副作用,安全性高,具有良好的保健功效。
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。
实施例1
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒80份、鲜青花椒2份、冰糖1份、枸杞1份、酸枣仁1份、肉桂3份、红花1份、当归1份、覆盆子1份、人参1份、鹿茸1份、红枣2份、桂圆3份、丹参片1份。
本实施例中,所述花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)将鲜青花椒置于烘箱中于20℃环境中干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,利用粉碎机以1500r/min转速粉碎、混匀后过100目筛网,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,于20℃环境中静置30天静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,通过人工手持软毛刷对其表面附着的残渣进行清理并置于玻璃瓶中,将上清液通过孔径为0.03mm滤膜过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
实施例2
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒120份、鲜青花椒7份、冰糖5份、枸杞5份、酸枣仁5份、肉桂7份、红花4份、当归4份、覆盆子4份、人参4份、鹿茸4份、红枣8份、桂圆8份、丹参片5份。
本实施例中,所述花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)将鲜青花椒置于烘箱中于30℃环境中干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,利用粉碎机以3000r/min转速粉碎、混匀后过100目筛网,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,于20℃环境中静置30天静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,通过人工手持软毛刷对其表面附着的残渣进行清理并置于玻璃瓶中,将上清液通过孔径为0.05mm滤膜过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
实施例3
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒100份、鲜青花椒5份、冰糖3份、枸杞3份、酸枣仁3份、肉桂5份、红花2份、当归2份、覆盆子2份、人参2份、鹿茸2份、红枣5份、桂圆5份、丹参片3份。
本实施例中,所述花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)将鲜青花椒置于烘箱中于25℃环境中干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,利用粉碎机以2000r/min转速粉碎、混匀后过100目筛网,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,于20℃环境中静置30天静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,通过人工手持软毛刷对其表面附着的残渣进行清理并置于玻璃瓶中,将上清液通过孔径为0.04mm滤膜过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
实施例4
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒90份、鲜青花椒4份、冰糖2份、枸杞2份、酸枣仁2份、肉桂4份、红花2份、当归3份、覆盆子3份、人参3份、鹿茸3份、红枣4份、桂圆4份、丹参片2份。
本实施例中,所述花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)将鲜青花椒置于烘箱中于23℃环境中干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,利用粉碎机以2500r/min转速粉碎、混匀后过100目筛网,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,于20℃环境中静置30天静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,通过人工手持软毛刷对其表面附着的残渣进行清理并置于玻璃瓶中,将上清液通过孔径为0.04mm滤膜过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
实施例5
一种花椒配方酒,包括如下按重量份的原料:纯高粱酒110份、鲜青花椒6份、冰糖4份、枸杞4份、酸枣仁4份、肉桂6份、红花3份、当归3份、覆盆子4份、人参4份、鹿茸3份、红枣7份、桂圆7份、丹参片4份。
本实施例中,所述花椒配方酒的生产工艺,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)将鲜青花椒置于烘箱中于28℃环境中干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,利用粉碎机以2500r/min转速粉碎、混匀后过100目筛网,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,于20℃环境中静置30天静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,通过人工手持软毛刷对其表面附着的残渣进行清理并置于玻璃瓶中,将上清液通过孔径为0.05mm滤膜过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
保健效果
对实施例3所制备的花椒配方酒进行保健实验,筛选100例具有颈肩酸痛、腰膝酸软、肾虚、精血不足等症状的志愿患者,其中男女性患者各50例,年龄在20岁-60岁之间,将男性患者分为男一组25人和男二组25人,将女性患者分为女一组25人和女二组25人,
男一组25人与女一组25人服用实施例3中所制得的花椒配方酒,连续服用30天,每天早中晚三次,男二组25人与女二组25人服用等量的普通酒水,连续服用30天,每天早中晚三次,30天后统计有效和无效人数,其中有效的标准为:颈肩酸痛、腰膝酸软、肾虚、精血不足等症状好转或康复,无效的标准为:颈肩酸痛、腰膝酸软、肾虚、精血不足等症状未见好转,结果如下表1所示;
表1
组别 | 有效(人数) | 无效(人数) |
男一组 | 21 | 4 |
男二组 | 0 | 25 |
女一组 | 19 | 6 |
女二组 | 1 | 24 |
由上表可知,本发明实施例中所制备的花椒配方酒针对跌颈肩酸痛、腰膝酸软、肾虚、精血不足等症状有明显疗效,长期服用无毒副作用,安全性高,具有良好的保健功效。
上面对本专利的较佳实施方式作了详细说明,但是本专利并不限于上述实施方式,在本领域的普通技术人员所具备的知识范围内,还可以在不脱离本专利宗旨的前提下做出各种变化。
Claims (10)
1.一种花椒配方酒,其特征在于,包括如下按重量份的原料:纯高粱酒80-120份、鲜青花椒2-7份、冰糖1-5份、枸杞1-5份、酸枣仁1-5份、肉桂3-7份、红花1-4份、当归1-4份、覆盆子1-4份、人参1-4份、鹿茸1-4份、红枣2-8份、桂圆3-8份、丹参片1-5份。
2.根据权利要求1所述的花椒配方酒及其生产工艺,其特征在于,包括如下按重量份的原料:纯高粱酒90-110份、鲜青花椒3-6份、冰糖2-4份、枸杞2-4份、酸枣仁2-4份、肉桂4-6份、红花2-3份、当归2-3份、覆盆子2-3份、人参2-3份、鹿茸2-3份、红枣4-6份、桂圆4-6份、丹参片2-4份。
3.根据权利要求1所述的花椒配方酒及其生产工艺,其特征在于,包括如下按重量份的原料:纯高粱酒100份、鲜青花椒5份、冰糖3份、枸杞3份、酸枣仁3份、肉桂5份、红花2份、当归2份、覆盆子2份、人参2份、鹿茸2份、红枣5份、桂圆5份、丹参片3份。
4.一种如权利要求1-3任一项所述的花椒配方酒的生产工艺,其特征在于,包括如下步骤:
1)称取上述重量份的各原料,备用;
2)对鲜青花椒进行干燥处理,并将干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆,粉碎、混匀、过筛,得细料;
3)将冰糖以及细料置于容器中,向容器中加入纯高粱酒,搅拌,使细料与纯高粱酒充分混合,静置,固液分离,取上清液以及残渣;
4)取人参、鹿茸、丹参片埋设于残渣内部,自然晾晒30天;
5)取出人参、鹿茸、丹参片,对其表面附着的残渣进行清理并置于玻璃瓶中,对上清液过滤并加热至30℃后封于玻璃瓶中,得花椒配方酒。
5.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤2)中,鲜青花椒的干燥处理借助于烘箱,烘箱温度为20-30℃。
6.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤2)中,干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆的粉碎以及混匀借助于粉碎机,其中,粉碎机的转速为1500-3000r/min。
7.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤2)中,干燥后的鲜青花椒、枸杞、酸枣仁、肉桂、红花、当归、覆盆子、红枣以及桂圆粉碎后的过筛借助于100目筛网。
8.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤3)中,细料与纯高粱酒充分混合后的静置条件为,于20℃环境中静置30天。
9.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤5)中,人参、鹿茸、丹参片表面残渣的清理具体为,通过人工手持软毛刷清理。
10.根据权利要求4所述的花椒配方酒的生产工艺,其特征在于,步骤5)中,上清液过滤借助于滤膜,所述滤膜孔径为0.03-0.05mm。
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