CN115216376A - 桑黄酒的研制 - Google Patents
桑黄酒的研制 Download PDFInfo
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Abstract
本发明公开了中药桑黄以传统酒剂黄酒为辅料的最佳配方工艺、调味工艺以及澄清工艺的确定。桑黄酒酒精度16%vol、浸提时间为21天、料液比为3：60，柠檬酸0.003g/10ml，冰糖0.2g/10ml；以及桑黄酒成品进行的独创炮制工艺；此酒用于治疗女性肿瘤疾病以及预防女性衰老等，成品低廉适用于工业化生产。
Description
技术领域
本发明公开了一种以桑黄（粗毛纤孔菌Inonotus hispidus (Bull.) P. Karst.）为主料的保健酒配方及制备工艺。
背景技术
药用真菌粗毛纤孔菌是我国传统中药材“桑黄”的正源。粗毛纤孔菌Inonotus hispidus (Bull.) P. Karst.隶属于担子菌门Basidiomycota、蘑菇纲Agaricomycetes、锈革孔菌目Hymenochaetales，锈革孔菌科Hymenochaetaceae，纤孔菌属Inonotus 。其子实体在夏季末或早秋季出现，晚秋后变黑，主要寄生在以桑树为主的阔叶树种。从秦汉时期到清代的多部本草著作中都记载了“桑黄”，并且其名称从“桑耳”逐步演变为“桑黄”。最早在秦汉时期的《神农本草经》中记载：“桑耳，黑者，主女子漏下赤白汁，血病癥瘕积聚，阴痛，阴阳寒热无子”。“桑黄”最早出现于唐代甄权的《药性论》中，记载为“桑黄，味甘、辛，无毒”的记载，在同一朝代孙思邈的《备急千金要方》中有“治妇人及女子赤白带方”的复方记载，是治疗妇科病的传统中药。粗毛纤孔菌在我国主要分布在山东、河北、东北三省、内蒙古、新疆、甘肃、宁夏及陕西等地，并且用该菌治疗痛风及各种癌症的应用也很广泛。黄酒是世界上最古老的酒类之一，因其酒体柔和，香气宜人，口感醇厚，是我国特有的酒种，有着悠久的历史，在世界上享有“国酒”的盛誉，营养丰富而深受消费者喜爱。传统黄酒酿造中，主要以大米、黍米、玉米、小麦为主要原料，用复式发酵法，经蒸煮、加曲、糖化、发酵、压榨、过滤、煎酒、贮存、勾兑而成的酿造酒，一般酒精含量为14%~20%，属于低度酿造酒，黄酒酒精度低、酒兴醇厚、风味独特，历来备受保健养生者的青睐。黄酒不仅产地广，品种繁多，主要品种有古越龙山、女儿红、咸亨、太雕，绍兴黄酒等，而且营养丰富，含有大量的蛋白质、碳水化合物、氨基酸、维生素和微量元素，以及多种有机酸、酯类物质和活性成分。有“液体蛋糕”的美誉。黄酒富含有低聚糖、蛋白质与氨基酸、矿物质和微量元素、维生素、多酚物质、γ-氨基丁酸和生物活性肽。黄酒保健功能有抗氧化、抗衰老和改善记忆及免疫调节。
发明内容
本发明提供桑黄酒的组成成分及制备工艺，其组方成分为：桑黄、黄酒。制备工艺步骤为：1.材料处理：桑黄清洗，去除表面杂质，切制自然晾干。2.工艺研制：将清洗完切制的桑黄成熟子实体置于广口瓶，加入黄酒浸泡21天，使其黄酒充分浸入桑黄子实体内。采用单因素和正交实验对其桑黄酒的多糖和三萜含量进行考察，然后对其浸泡时间、料液比、酒精度进行单因素考察，同时对其组方中炮制的桑黄调味工艺进行正交实验分析，以组方中酒的组织状态、香味、色泽、口感以及酒体作为评价指标进行筛选，从而获得最佳的工艺配方。研究筛选结果为：（1）酒精度筛选：以黄酒的不同酒精度（14%vol、16%vol、18%vol）进行筛选。（2）桑黄黄酒的不同料液比（2：60、3：60、4：60）进行筛选。（3）不同浸提时间（14、21、28）进行筛选。单因素确定之后通过多糖含量和三萜含量的测定，得出最优配方。3.桑黄酒调味工艺筛选：以组织状态、香味、色泽、口感以及酒体进行感官评分。色泽为棕黄色，清澈透明，有光泽时评分最高（15-20分）；香味为酒气浓香，明显的桑黄味时评分最高（15-20分）；口感为桑黄味较浓，黄酒味较淡时评分最高（15-20分）；组织状态为组织状态均匀一致、无絮状物沉淀时评分最高（15-20分）；酒体为饱满时评分最高（15-20分）。其次以控制甜味剂和酸味剂的情况下，分别配制酒度依次为12%vol、14%vol、16%vol、18%vol、20%vol的酒样，以感官评分为指标，筛选最佳酒度范围。称取3份等量的酒样，控制酒度16%vol，分别加入0.4g/10ml的蔗糖、冰糖以及蜂蜜，以感官评价为标准，筛选最佳甜味剂。再称取5份等量酒样，依次加入0.1g/10ml、0.2g/10ml、0.3g/10ml、0.4g/10ml、0.5g/10ml的上述甜味剂，筛选最佳甜味剂范围。称取3份等量的酒样，控制酒度16%vol，分别加入0.02g/10ml的柠檬酸、酒石酸和苹果酸，以感官评价为标准，筛选最佳酸味剂。再称取5份等量酒样，依次加入0.001g/10ml、0.002g/10ml、0.003g/10ml、0.004g/10ml、0.005g/10ml的上述酸味剂，筛选最佳酸味剂范围。最后以酒精度(14%vol 、16%vol、18%vol)、甜味剂的用量(0.2g/10ml、0.3g/10ml、0.4g/10ml)酸味剂的用量(0.002g/10ml、0.003g/10ml、0.004g/10ml)为考察因素进行正交试验，优选最佳调味工艺。4.桑黄酒澄清工艺研究：为了减少杂质对成品酒质量的影响，需对样品进行低温静置，将调配好的酒取出500ml置于冰箱内冷藏。分别在6h、12h、18h、24h后取出酒样，观察样品形态，并记录多糖含量。低温静置后，酒样会出现酒体浑浊，颜色不通透现象，故进行过滤。选择3批冷沉后的样品，并检测透光率，发现过滤后的透光率明显增大。通过实验研究发现了桑黄和黄酒的浸提时间和料液比的最佳比例。酒精度为16%vol、浸提时间为21天、料液比为3：60，柠檬酸0.003g/10ml，冰糖0.2g/10ml；桑黄作为药食两用的中药，具有非常明显的促 进抗氧化、抗肿瘤作用；桑黄可以被开发为保健酒、化妆品、保健食品等，使桑黄广泛受益于人类。
Claims (2)
1.中药桑黄以黄酒为辅料，酒精度16%vol、浸提时间为21天、料液比为3：60，柠檬酸0.003g/10ml，冰糖0.2g/10ml。
2.选择无霉变的桑黄成熟子实体，切段保持大小一致，自然晾干，浸提工艺单因素试验考察：称取适量药材并对浸提时间和浸泡溶剂倍数进行单因素试验，在单因素筛选基础上，对桑黄酒进行L9（34）正交试验，以黄酒的不同酒精度（14%vol、16%vol、18%vol），桑黄黄酒的不同料液比（2：60、3：60、4：60），不同浸提时间（14、21、28）作为主要考察因素，通过多糖含量和三萜含量的测定，得出最优配方，通过色泽、香味、口感、组织状态和酒体进行感官评价，其次以酸味剂、甜味剂、酒精度为考察目标进行正交试验确定最佳调味，最后进行澄清工艺研究确定最佳透光率和冷沉工艺。
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| KR20050023546A (ko) * | 2003-08-28 | 2005-03-10 | 최양규 | 상황버섯의 유효성분이 함유된 술의 제조방법 및 그 술 |
| CN104371899A (zh) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | 一种花生桑黄保健酒 |
| CN104388274A (zh) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | 一种墨米桑黄保健酒 |
| CN104403898A (zh) * | 2014-12-02 | 2015-03-11 | 蒙金妹 | 一种糙米桑黄酒 |
| CN109536351A (zh) * | 2017-09-19 | 2019-03-29 | 徐广鑫 | 一种糙米桑黄酒 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050023546A (ko) * | 2003-08-28 | 2005-03-10 | 최양규 | 상황버섯의 유효성분이 함유된 술의 제조방법 및 그 술 |
| CN104371899A (zh) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | 一种花生桑黄保健酒 |
| CN104388274A (zh) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | 一种墨米桑黄保健酒 |
| CN104403898A (zh) * | 2014-12-02 | 2015-03-11 | 蒙金妹 | 一种糙米桑黄酒 |
| CN109536351A (zh) * | 2017-09-19 | 2019-03-29 | 徐广鑫 | 一种糙米桑黄酒 |
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