CN114989923A - 一种石斛酒及其制作方法 - Google Patents
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Abstract
本发明公开了一种石斛酒及其制作方法,首先精选安徽霍山特产优质功能性药食同源药材霍山石斛、黄精、枸杞为配伍原料,采用传统与现代科技相结合的技术,以霍山石斛鲜条作为主材,采用酶解加现代中药提取技术,制得霍山石斛、黄精、枸杞的提取液;然后以迎驾贡酒为基酒,加入上述提取液,科学配比、精心勾调,最后采用低温冷冻过滤技术,获得了酒体清亮微黄、口感幽雅细腻、醇厚绵长、风格独特的绿色健康养生石斛酒。
Description
技术领域
本发明涉及白酒生产技术领域,具体地说尤其涉及一种石斛酒及其制作方法。
背景技术
近年来,随着人们消费观念和健康意识的日益增强,健康和延年益寿更加引起人们的重视,健康白酒以其口感舒适、营养健康的优势越来越受到广大饮酒爱好者的青睐,符合白酒行业发展的客观趋势。
霍山石斛俗称米斛,是兰科石斛属的草本植物,主产于大别山区的安徽省霍山县,大多生长在云雾缭绕的悬崖峭壁崖石缝隙间和参天古树上,生于山地林中树干上和山谷岩石上。《本草纲目》记载:石斛甘平无毒。主治伤中,除痹下气,补五脏虚劳赢瘦,强阴益精,久服厚肠胃,补内绝不足,平胃气,长肌肉,逐皮肤邪热痱气,脚膝疼冷痹弱。定志除惊,轻身延年,益气除热,治男子腰脚软弱,健阳。逐皮肤风痹,骨中久冷,补肾益力,壮筋骨,暖水脏,益智清气,治发热自汗,痈疽排脓内塞。霍山石斛能大幅度提高人体内SOD(延缓衰老的主要物质)水平,对经常熬夜、用脑、烟酒过度,体虚乏力的人群,经常饮用非常适宜。霍山石斛富含多糖、氨基酸和石斛碱、石斛胺碱等十多种生物碱,有明目作用,也能调和阴阳、壮阳补肾、养颜驻容,从而达到保健益寿的功效。经中国医学科学院药用植物研究所鉴定:多糖含量为18.974%,总生物碱含量为0.030%。能有效提高机体免疫功能,对人体眼、咽、肺。胃、肠、肾等器官和血液、心血管等疾病有特殊疗效。能抗白内障,延缓衰老,抗突变,抗肿瘤。
常用中药“黄精”是百合科、黄精属植物黄精的根状茎。根状茎圆柱状,由于结节膨大,因此“节间”一头粗、一头细,在粗的一头有短分枝,直径 1-2厘米。黄精食之性味甘甜、爽口,又是很多中药配方的主要材料,秦岭林区具有悠久的采用传统。黄精可用于脾胃虚弱、体倦乏力、口干食少、肺虚燥咳、精血不足、内热消渴等症及治疗肺结核、癣菌病等。黄精根茎含有多种营养成分,包括糖分、脂肪、蛋白质、淀粉、胡萝卜素、维生素等,生食、炖服均可,既可以充饥,又可以健身。
枸杞,是茄科、枸杞属植物。枸杞是商品枸杞子、植物宁夏枸杞、中华枸杞等枸杞属物种的统称。基本是指来源于枸杞的干燥成熟果实。浆果红色,卵状,栽培者可成长矩圆状或长椭圆状,顶端尖或钝,长7-15毫米。枸杞多糖是一种水溶性多糖,是枸杞中最主要的活性成分,具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。枸杞籽色素具有提高人体免疫功能、预防和抑制肿瘤及预防动脉粥样硬化等作用。胡萝卜素是枸杞色素的主要活性成分,具有抗氧化和作为维生素A的合成前体等重要的生理功能。
目前通过浸泡提取中药活性成分的保健酒生产工艺方法简易,但浸提时间较长,有效成分不能得到充分提取利用,溶剂不可连续循环使用,造成了原材料、有机溶剂的浪费等缺点。
发明内容
本发明的目的在于提出一种石斛酒及其制作方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明通过如下技术手段实现:
一种石斛酒,各原料按重量份的构成为:
迎驾贡酒55~70份;
纯净水20~30份;
霍山石斛提取液10~15份;
黄精提取液3~8份;
枸杞提取液3~8份。
进一步地,其中所述迎驾贡酒为浓香型迎驾贡酒原酒。
一种石斛酒的制作方法,按如下步骤进行:
(1)分别对霍山石斛鲜条、黄精、枸杞进行提取处理,获得霍山石斛提取液、黄精提取液、枸杞提取液:
(2)所述霍山石斛提取液按如下方法制得:取霍山石斛以霍山石斛质量与所用纯净水体积1g:20~25ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min 的搅拌速度进行搅拌加热,酶解时间为2-5h;完成上一步操作后加热至 90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为霍山石斛提取液;
所述黄精提取液按如下方法制得:取黄精以黄精质量与所用纯净水体积 1g:20~50ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min的搅拌速度进行搅拌加热,提取时间为2-5h;完成上一步操作后加热至90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为黄精提取液;
所述枸杞提取液按如下方法制得:取枸杞以枸杞质量与所用纯净水体积 1g:20~50ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min的搅拌速度进行搅拌加热,提取时间为2-5h;完成上一步操作后加热至90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为枸杞提取液;
(3)按配比将迎驾贡酒、纯净水、霍山石斛提取液、黄精提取液和枸杞提取液加入调配罐中,搅拌混合均匀,获得石斛酒半成品;
(4)将制得的石斛酒半成品输送至冷冻过滤机中,经过冷冻过滤,所得酒液即为成品石斛酒。
与现有技术相比,本发明具有如下有益效果:
本发明采用循环提取和生物酶解相结合的方法,可有效、快速提取霍山石斛、黄精和枸杞的健康功能因子,又能最大限度保持原料自然风格特点及其生物活性。借鉴中药方剂学中“君臣佐使”方剂配伍组成的基本原则,融会贯通,再与独具醇甜绵柔的迎驾贡酒相结合,科学配比,精心勾调,最终成就了一款具有浓郁地方特色的集现代科技与传统工艺于一身的健康养生白酒新产品。其具备五大特点:
一、以传统浓香型白酒为基础酒;
二、将药食同源物质与白酒以现代科学技术进行有机融合;
三、酒体整体保持了传统白酒的特性与典型性;
四、有助于增强机体免疫力,抗氧化,改善皮肤状况,缓解视觉疲劳,有助于降低动脉粥样硬化风险等功效;
五、没有明显的药味,入口舒适。
本发明的霍山石斛酒经过不断优化提高,具有良好的色泽、香气、味道和典型的风格特点。本发明方法生产出来的石斛酒产品质量稳定、口感舒适自然,将功能性药食同源物质的精华经科学复合工艺融入传统白酒中,即能最大限度保留霍山石斛、黄精和枸杞的天然香气成分和生物活性功能因子等,又能最大限度保持传统白酒的风格,同时符合低度、健康、品质的潮流。本发明方法生产的石斛酒,不仅能体现迎驾贡酒醇甜绵柔的风格特点,又更加营养健康,富含丰富的生物活性因子,其酒精度41.3%vol,总酸约为0.015 g/L,总糖约为3.3g/L,粗多糖大于240mg/L,还有助于增强机体免疫力,改善皮肤状况,抗氧化,缓解视觉疲劳,有助于降低动脉粥样硬化风险等功效。
具体实施方式:
为了使本领域的技术人员更好地理解本发明的技术方案,下面结合实施例对本发明作进一步说明:
具体实施例
为本发明的其中一种具体实施方式:
在本实施例1中
本实施例的石斛酒,各原料按重量份的构成为:
迎驾贡酒55份;
纯净水20份;
霍山石斛提取液10份;
黄精提取液8份;
枸杞提取液7份;
本实施例石斛酒的制作方法如下:
(1)对霍山石斛进行提取处理:取霍山石斛以霍山石斛质量与所用纯净水体积1g:20ml比例浸泡于纯净水中,添加1%的果胶酶与1%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以100r/min的搅拌速度进行搅拌加热,提取时间为3h;完成上一步操作后加热至90℃10min灭酶;再于60℃保温24小时并搅拌。将提取液冷却、离心,所得上清液即为霍山石斛提取液;
(2)对黄精进行提取处理:取黄精以黄精质量与所用纯净水体积1g:40ml 比例浸泡于纯净水中,添加1%的果胶酶与1%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以100r/min的搅拌速度进行搅拌加热,提取时间为3h;完成上一步操作后加热至90℃10min灭酶;再于60℃保温24小时并搅拌。将提取液冷却、离心,所得上清液即为黄精提取液;
(3)对枸杞进行提取处理:取枸杞以枸杞质量与所用纯净水体积1g:40ml 比例浸泡于纯净水中,添加1%的果胶酶与1%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以100r/min的搅拌速度进行搅拌加热,提取时间为3h;完成上一步操作后加热至90℃10min灭酶;再于60℃保温24小时并搅拌。将提取液冷却、离心,所得上清液即为枸杞提取液;
(4)按配比将迎驾贡酒、纯净水、霍山石斛提取液、黄精提取液和枸杞提取液加入调配罐中,搅拌混合均匀,获得石斛酒半成品;
(5)将石斛酒半成品输送至冷冻过滤机中,经过冷冻过滤,所得酒液即为成品石斛酒。
实施例2
本实施例的石斛酒,各原料按重量份的构成为:
迎驾贡酒60份;
纯净水15份;
霍山石斛提取液13份;
黄精提取液6份;
枸杞提取液6份;
本实施例石斛酒的制作方法与实施例1相同。
按上述方法进行生产,对其进行理化指标检验和感官品评,并与其他厂商工艺所生产的同类型产品进行对比。
理化指标检验结果见表1。
表1理化检验对比结果
品评结果见表2。
表2品评结果
本发明所公开具体实施例落入本发明权利要求保护范围之内,为本发明的特征部分的具体下位实施范围,具体实施例保护内容仅仅是为本发明权利要求保护范围的说明,本发明保护范围不止于具体实施例保护内容,具体实施例保护内容不应理解为对本发明权利要求保护范围的限制。
以上只通过说明的方式描述了本发明的某些示范性实施例,毋庸置疑,对于本领域的普通技术人员,在不偏离本发明范围的情况下,可以用各种不同的方式对所描述的实施例进行修正。因此,上述描述在本质上是说明性的,不应理解为对本发明权利要求保护范围的限制。
除非另有定义,本文所使用的所有学术和科学术语具有本发明所属技术领域普通技术人员所理解的相同含义。
在相抵触的情况下,以本说明书中的定义为准。
除非另有说明,所有的百分数、份数、比例等都是以重量计。
当给出数值或数值范围、优选范围或一系列下限优选值和上限优选值时,应当理解其具体公开了由任何较小的范围限值或优选值和任何较大的范围限值或优选值的任何一对数值所形成的任何范围,而无论范围是否分别被公开。除非另有说明,在本说明书描述数值范围之处,所述的范围意图包括范围端值和范围内的所有整数和分数。
当术语“约”或“左右”用于描述数值或范围的端值时,所公开的内容应当是包括该具体数值或所涉及的端值。
采用“一”和“一个/种”的用法描述本发明的要素,这只是出于便利和为了给出本发明一般情况。除非另有明显表述,应将该说明理解为包括一个/种或至少一个/种。
Claims (6)
1.一种石斛酒,其特征在于:各原料按重量份的构成为:
迎驾贡酒55~70份;
纯净水20~30份;
霍山石斛提取液10~15份;
黄精提取液3~8份;
枸杞提取液3~8份。
2.根据权利要求1所述的一种石斛酒,其特征在于:所述迎驾贡酒为浓香型迎驾贡酒原酒。
3.一种石斛酒的制作方法,包括有如下步骤,其特征在于:
(1)分别对霍山石斛鲜条、黄精、枸杞进行提取处理,获得霍山石斛提取液、黄精提取液、枸杞提取液:
(2)按配比将迎驾贡酒、纯净水、霍山石斛提取液、黄精提取液和枸杞提取液加入调配罐中,搅拌混合均匀,获得石斛酒半成品;
(3)将制得的石斛酒半成品输送至冷冻过滤机中,经过冷冻过滤,所得酒液即为成品石斛酒。
4.根据权利要求3所述的一种石斛酒的制作方法,其特征在于:所述霍山石斛提取液按如下方法制得:取霍山石斛以霍山石斛质量与所用纯净水体积1g:20~25ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min的搅拌速度进行搅拌加热,酶解时间为2-5h;完成上一步操作后加热至90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为霍山石斛提取液。
5.根据权利要求3所述的一种石斛酒的制作方法,其特征在于:所述黄精提取液按如下方法制得:取黄精以黄精质量与所用纯净水体积1g:20~50ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min的搅拌速度进行搅拌加热,提取时间为2-5h;完成上一步操作后加热至90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为黄精提取液。
6.根据权利要求3所述的一种石斛酒的制作方法,其特征在于:所述枸杞提取液按如下方法制得:取枸杞以枸杞质量与所用纯净水体积1g:20~50ml比例浸泡于纯净水中,添加1~2%的果胶酶与1~2%的纤维素酶,调节溶液pH至6.5,于50℃水浴的同时以60~100r/min的搅拌速度进行搅拌加热,提取时间为2-5h;完成上一步操作后加热至90℃10min灭酶;再于50-60℃保温24小时并搅拌,将提取液冷却、离心,所得上清液即为枸杞提取液。
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