CN116999542A - 一种玛咖小分子肽酒配方及制备工艺 - Google Patents

一种玛咖小分子肽酒配方及制备工艺 Download PDF

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CN116999542A
CN116999542A CN202310539959.1A CN202310539959A CN116999542A CN 116999542 A CN116999542 A CN 116999542A CN 202310539959 A CN202310539959 A CN 202310539959A CN 116999542 A CN116999542 A CN 116999542A
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maca
raw materials
wine
molecule peptide
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张振林
张彬
王存英
廖文涓
贾晓莲
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Shanghai Yanxin Technology Co ltd
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Abstract

本发明公开了一种玛咖小分子肽酒配方及制备工艺，包括以下重量份数配比的原料：白酒1500ml‑2000ml、玛咖50‑100g、有机化合物5‑10g、超氧化物歧化酶2‑5g、黄芪10‑12g、糯米3‑5g、覆盆子3‑5g、人参20‑25g、黄精2‑4g、菟丝子1‑3g、蜂蜜30‑50g、桑葚2‑4g、枸杞10‑12g、冬枣5‑10g、陈皮2‑4g、甘草2‑4g、当归5‑8g以及白芍1‑3g；该一种玛咖小分子肽酒配方及制备工艺，采用更加方便进行的制备工艺，使得其制备效率得以稳定提升的同时，亦能够确保其制得药酒的品质，制备周期更短，同时对原材料进行充分处理，使得其内部营养成分充分渗出，区别于现有的玛咖酒，对玛咖果实及根茎分类处理，能够更好的提起其内部成分，使得该玛咖小分子肽酒功能更加丰富。

Description

一种玛咖小分子肽酒配方及制备工艺
技术领域
本发明涉及药酒制备技术领域，具体为一种玛咖小分子肽酒配方及制备工艺。
背景技术
酒，素有“百药之长"之称，将强身健体的中药与酒"溶"于一体的药酒，不仅配制方便、药性稳定、安全有效，而且因为酒精是一种良好的半极性有机溶剂，中药的各种有效成分都易溶于其中，药借酒力、酒助药势而充分发挥其效力，提高疗效。中国人对酒的研究与运用，可谓炉火炖青。
从酿酒、饮酒到赏酒、论酒，酒已渗透到人类的各个方面，并逐步形成了自身独特的文化——酒文化。酒与医素有不解缘，繁体“医”字从“酉”，酉者酒也。这大概是因为先祖们无意中食用了发酵后的瓜果汁，发现了它可以治疗一些虚寒腹痛之类的疾病，从而让酒与原始医疗活动结下了缘。《黄帝内经》有“汤液醪醴论篇”，专门讨论用药之道。所谓“汤液”即今之汤煎剂，而“醪醴”者即药酒也。显然在战国时代对药酒的医疗作用已有了较为深刻的认识。
现有技术存在以下缺陷或问题：
1、现有的药酒制备工艺，流程较为繁琐，无法充分分离原材料的养分，制备效果一般；
2、现有的药酒配方，不具备抗疲劳功能，无法提升饮用者的睡眠质量，无法缓解焦虑及神经衰弱，现有的含有玛咖的药剂，功能较为单一。
发明内容
本发明的目的在于针对现有技术的不足之处，提供一种玛咖小分子肽酒配方及制备工艺，以解决背景技术中所提出的问题。
为实现上述目的，本发明提供如下技术方案：一种玛咖小分子肽酒配方，包括以下重量份数配比的原料：白酒1500ml-2000ml、玛咖50-100g、有机化合物5-10g、超氧化物歧化酶2-5g、黄芪10-12g、糯米3-5g、覆盆子3-5g、人参20-25g、黄精2-4g、菟丝子1-3g、蜂蜜30-50g、桑葚2-4g、枸杞10-12g、冬枣5-10g、陈皮2-4g、甘草2-4g、当归5-8g以及白芍1-3g。
作为本发明的优选技术方案，所述有机化合物具体为海参肽、美藤果肽、胶原蛋白肽及大豆肽的混合物且按照1：1:1:1的比例混合。
本发明要解决的另一技术问题是提供一种玛咖小分子肽酒配方的制备工艺，包括如下步骤：
步骤一：首先对上述原料进行称重处理，称重完毕后的原料摆盘备用；
步骤二：将上述原料进行冲洗，确保其表面泥垢完全洗净后；
步骤三：将玛咖果实及根茎分离，对玛咖果实进行研磨处理后与酵母充分掺匀；
步骤四：将玛咖根茎切碎，置入少量白酒中，在压力环境下提取，过滤后制得玛咖提取液；
步骤五：对上述各原料进行切断处理后进行蒸煮，蒸煮过程原液留以备用，随后碾压原材料，使得各原料呈粗粉状结构，装入布袋留以备用；
步骤六：将白酒放入密闭容器内部，随后将布袋置入其中，密闭浸泡，上述过程中每日需搅拌一次；
步骤七：浸泡完毕后，取出布袋，压榨其内部药渣，榨出液静置澄清；
步骤八：榨出液澄清后与上述蒸煮渗出液合并后，首先按照特定比例加入上述玛咖提取液，随后加入蜂蜜，充分搅拌使其溶液溶解后，完成静置；
步骤九：对药酒原液进行过滤处理后进行罐装；
步骤十：对罐装完毕的药酒进行抽样检测，检测合格后进行压盖封装。
作为本发明的优选技术方案，所述玛咖果实进行研磨处理后过筛，过筛处理采用四十目筛，且进行多次操作，确保各原料均符合制备所需，所述玛咖果实与酵母混合比例为50-200:1，上述二者进行固化糖化发酵，且处于无菌环境，温度需要控制在15-20摄氏度，且时间持续4-8天。
作为本发明的优选技术方案，所述压力环境控制在250-500Mpa，时间控制在10-15min。
作为本发明的优选技术方案，所述原材料切断处理过程中切片厚度需控制在15-30mm，所述蒸煮过程控制在3-5min。
作为本发明的优选技术方案，所述密闭浸泡时间控制在25-30天，且室温需控制为25-30摄氏度。
作为本发明的优选技术方案，所述静置澄清处理时间需控制在10-15天。
作为本发明的优选技术方案，所述玛咖提取液与酒基比例控制在1:20-40。
与现有技术相比，本发明提供了一种玛咖小分子肽酒配方及制备工艺，具备以下有益效果：
1、该一种玛咖小分子肽酒配方的制备工艺，采用更加方便进行的制备工艺，使得其制备效率得以稳定提升的同时，亦能够确保其制得药酒的品质，制备周期更短，同时对原材料进行充分处理，使得其内部营养成分充分渗出，区别于现有的玛咖酒，对玛咖果实及根茎分类处理，能够更好的提起其内部成分；
2、该一种玛咖小分子肽酒配方的制备工艺，采用玛咖、有机化合物、超氧化物歧化酶、黄芪、糯米、覆盆子、人参、黄精、菟丝子、蜂蜜、桑葚、枸杞、冬枣、陈皮、甘草、当归以及白芍，玛咖采用果实、根茎分离处理，使得该玛咖小分子肽酒具备良好的抗疲劳功能，内部含有含有丰富的铁，蛋白质，氨基酸，牛磺酸，同时能有效的提升睡眠的质量，能够缓解焦虑，有效缓解神经衰弱，通过添加有覆盆子、人参、桑葚及枸杞，使得该玛咖小分子肽酒能够对抗更年期综合征。因为它能够调节内分泌，来使人保持一种，荷尔蒙平衡状态，促进性激素的分泌，既可以改善更年期的综合征，还可以改善男人的性功能，并使女性皮肤，容颜保持一个好的状态。
具体实施方式
下面将结合本发明实施例，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在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：一种玛咖小分子肽酒配方，包括以下重量份数配比的原料：白酒1500ml、玛咖50g、有机化合物5g、超氧化物歧化酶2g、黄芪10-12g、糯米3-5g、覆盆子3-5g、人参20-25g、黄精2-4g、菟丝子1-3g、蜂蜜30-50g、桑葚2-4g、枸杞10-12g、冬枣5-10g、陈皮2-4g、甘草2-4g、当归5-8g以及白芍1-3g。
进一步地，有机化合物具体为海参肽、美藤果肽、胶原蛋白肽及大豆肽的混合物且按照1：1:1:1的比例混合。
基于上述的一种玛咖小分子肽酒配方，对此提出一种玛咖小分子肽酒配方的制备工艺，包括如下步骤：
步骤一：首先对上述原料进行称重处理，称重完毕后的原料摆盘备用；
步骤二：将上述原料进行冲洗，确保其表面泥垢完全洗净后；
步骤三：将玛咖果实及根茎分离，对玛咖果实进行研磨处理后与酵母充分掺匀；
步骤四：将玛咖根茎切碎，置入少量白酒中，在压力环境下提取，过滤后制得玛咖提取液；
步骤五：对上述各原料进行切断处理后进行蒸煮，蒸煮过程原液留以备用，随后碾压原材料，使得各原料呈粗粉状结构，装入布袋留以备用；
步骤六：将白酒放入密闭容器内部，随后将布袋置入其中，密闭浸泡，上述过程中每日需搅拌一次；
步骤七：浸泡完毕后，取出布袋，压榨其内部药渣，榨出液静置澄清；
步骤八：榨出液澄清后与上述蒸煮渗出液合并后，首先按照特定比例加入上述玛咖提取液，随后加入蜂蜜，充分搅拌使其溶液溶解后，完成静置；
步骤九：对药酒原液进行过滤处理后进行罐装；
步骤十：对罐装完毕的药酒进行抽样检测，检测合格后进行压盖封装。
需要注意的是，玛咖果实进行研磨处理后过筛，过筛处理采用四十目筛，且进行多次操作，确保各原料均符合制备所需，玛咖果实与酵母混合比例为120:1，上述二者进行固化糖化发酵，且处于无菌环境，温度需要控制在15摄氏度，且时间持续4天；压力环境控制在250-Mpa，时间控制在10min；原材料切断处理过程中切片厚度需控制在15mm，蒸煮过程控制在3min；密闭浸泡时间控制在25天，且室温需控制为25摄氏度；静置澄清处理时间需控制在10天；玛咖提取液与酒基比例控制在1:20。
实施例二：一种玛咖小分子肽酒配方，包括以下重量份数配比的原料：白酒2000ml、玛咖100g、有机化合物10g、超氧化物歧化酶5g、黄芪112g、糯米5g、覆盆子5g、人参25g、黄精4g、菟丝子3g、蜂蜜450g、桑葚4g、枸杞12g、冬枣10g、陈皮4g、甘草4g、当归8g以及白芍3g。
进一步地，有机化合物具体为海参肽、美藤果肽、胶原蛋白肽及大豆肽的混合物且按照1：1:1:1的比例混合。
基于上述的一种玛咖小分子肽酒配方，对此提出一种玛咖小分子肽酒配方的制备工艺，包括如下步骤：
步骤一：首先对上述原料进行称重处理，称重完毕后的原料摆盘备用；
步骤二：将上述原料进行冲洗，确保其表面泥垢完全洗净后；
步骤三：将玛咖果实及根茎分离，对玛咖果实进行研磨处理后与酵母充分掺匀；
步骤四：将玛咖根茎切碎，置入少量白酒中，在压力环境下提取，过滤后制得玛咖提取液；
步骤五：对上述各原料进行切断处理后进行蒸煮，蒸煮过程原液留以备用，随后碾压原材料，使得各原料呈粗粉状结构，装入布袋留以备用；
步骤六：将白酒放入密闭容器内部，随后将布袋置入其中，密闭浸泡，上述过程中每日需搅拌一次；
步骤七：浸泡完毕后，取出布袋，压榨其内部药渣，榨出液静置澄清；
步骤八：榨出液澄清后与上述蒸煮渗出液合并后，首先按照特定比例加入上述玛咖提取液，随后加入蜂蜜，充分搅拌使其溶液溶解后，完成静置；
步骤九：对药酒原液进行过滤处理后进行罐装；
步骤十：对罐装完毕的药酒进行抽样检测，检测合格后进行压盖封装。
需要注意的是，玛咖果实进行研磨处理后过筛，过筛处理采用四十目筛，且进行多次操作，确保各原料均符合制备所需，玛咖果实与酵母混合比例为180:1，上述二者进行固化糖化发酵，且处于无菌环境，温度需要控制在18摄氏度，且时间持续8天；压力环境控制在500Mpa，时间控制在15min；原材料切断处理过程中切片厚度需控制在30mm，蒸煮过程控制在5min；密闭浸泡时间控制在25-30天，且室温需控制为30摄氏度；静置澄清处理时间需控制在15天；玛咖提取液与酒基比例控制在1:35。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。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 (9)

1.一种玛咖小分子肽酒配方，其特征在于：包括以下重量份数配比的原料：白酒1500ml-2000ml、玛咖50-100g、有机化合物5-10g、超氧化物歧化酶2-5g、黄芪10-12g、糯米3-5g、覆盆子3-5g、人参20-25g、黄精2-4g、菟丝子1-3g、蜂蜜30-50g、桑葚2-4g、枸杞10-12g、冬枣5-10g、陈皮2-4g、甘草2-4g、当归5-8g以及白芍1-3g。
2.根据权利要求1所述的一种玛咖小分子肽酒配方，其特征在于：所述有机化合物具体为海参肽、美藤果肽、胶原蛋白肽及大豆肽的混合物且按照1：1:1:1的比例混合。
3.一种玛咖小分子肽酒配方的制备工艺，其特征在于：包括如下步骤：
步骤一：首先对上述原料进行称重处理，称重完毕后的原料摆盘备用；
步骤二：将上述原料进行冲洗，确保其表面泥垢完全洗净后；
步骤三：将玛咖果实及根茎分离，对玛咖果实进行研磨处理后与酵母充分掺匀；
步骤四：将玛咖根茎切碎，置入少量白酒中，在压力环境下提取，过滤后制得玛咖提取液；
步骤五：对上述各原料进行切断处理后进行蒸煮，蒸煮过程原液留以备用，随后碾压原材料，使得各原料呈粗粉状结构，装入布袋留以备用；
步骤六：将白酒放入密闭容器内部，随后将布袋置入其中，密闭浸泡，上述过程中每日需搅拌一次；
步骤七：浸泡完毕后，取出布袋，压榨其内部药渣，榨出液静置澄清；
步骤八：榨出液澄清后与上述蒸煮渗出液合并后，首先按照特定比例加入上述玛咖提取液，随后加入蜂蜜，充分搅拌使其溶液溶解后，完成静置；
步骤九：对药酒原液进行过滤处理后进行罐装；
步骤十：对罐装完毕的药酒进行抽样检测，检测合格后进行压盖封装。
4.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤三中，所述玛咖果实进行研磨处理后过筛，过筛处理采用四十目筛，且进行多次操作，确保各原料均符合制备所需，所述玛咖果实与酵母混合比例为50-200:1，上述二者进行固化糖化发酵，且处于无菌环境，温度需要控制在15-20摄氏度，且时间持续4-8天。
5.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤四中，所述压力环境控制在250-500Mpa，时间控制在10-15min。
6.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤五中，所述原材料切断处理过程中切片厚度需控制在15-30mm，所述蒸煮过程控制在3-5min。
7.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤六中，所述密闭浸泡时间控制在25-30天，且室温需控制为25-30摄氏度。
8.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤七中，所述静置澄清处理时间需控制在10-15天。
9.根据权利要求3所述的一种玛咖小分子肽酒配方的制备工艺，其特征在于：步骤八中，所述玛咖提取液与酒基比例控制在1:20-40。
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