CN117448110A - 一种养生保健酒的制备方法 - Google Patents
一种养生保健酒的制备方法 Download PDFInfo
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Abstract
本发明涉及一种养生保健酒饮品,具体的说是提高免疫力、祛风除湿、活络止痛而制备的雪莲蛇酒。目前市场上也有以蛇类为成分的保健酒,但由于酒精度高,口感辛辣味较重,采用的原料也多为药用原料,一般的女性、年轻人、老年人饮用较为困难,这样就不能适合广大群体,更不可能长期饮用。本品采用药食同源原料,工艺制取采用果酒路线,酒精度较低,比白酒的口感刺激小,口感甜爽。因此不单单仅以降低酒精度、改变白酒的色、香、味为主要目的,还要有赋予酒体一定的保健功能。将雪莲成分和蛇类成分相结合,辅以药食同源的精品食材,形成科技含量高、有效成分纯度较高的新酒饮品,将保健功能融入,成为一种功能性露酒风格,成为一种新时尚。
Description
一、技术要领
本发明涉及一种养生保健酒饮品,具体的说是提高免疫力、祛风除湿、活络止痛而制备的雪莲蛇酒。
二、背景技术
雪莲培养物:雪莲培养物(干品),归肝、肾经,壮肾阳,调经血,强筋骨,祛风湿。
蝮蛇:归脾;肝经;功效:祛风;通络;止痛;解毒;主治:风湿痹痛;麻风;瘰疬;疮疖;疥癣;痔疾;肿瘤。
乌梢蛇:性味归经:平;甘;归肝经;功能主治:祛风,通络,止痉。用于风湿顽痹,麻木拘挛,中风口眼喁斜,半身不遂,抽搐痉挛,破伤风,麻风疥癣,瘰疬恶疮。
木瓜:有解酒、去痰、顺气、止痢之效。具有平肝和胃、祛风去湿、活血通络、滋脾益肺等功效,主治风湿、关节疼痛、腰膝酸痛、肢体麻木及吐泻腹痛、四肢抽搐等症。
葛根:轻清升散,药性升发,举阳气,鼓舞机体正气上升,津液布行。葛根总黄酮和葛根素能改善心肌的氧代谢,对心肌代谢产生有益作用,同时能扩张血管,改善微循环,降低血管阻力,使血流量增加。
枸杞子:为滋肾,润肺,补肝,明目。治肝肾阴亏,腰膝酸软,头晕,目眩,目昏多泪,遗精。
茯苓:是中国传统中药。茯苓味甘、淡、性平无毒,入心、脾、肺,肾四经,具有渗湿利水,益脾胃保肾,安神生津等功效。
肉桂:有温中补肾、散寒止痛功能,治腰膝冷痛,虚寒胃痛,慢性消化不良,腹痛吐泻,受寒经闭。
甘草粉,归心、肺、脾、胃经,补脾益气、清热解毒、缓急止痛、调和诸药。
冰糖,补中益气,健脾和胃,润肺。
35%vol白酒,通血脉,行药势。
目前,市场上也有以蛇类为成分的保健酒,但由于酒精度高,口感辛辣味较重,采用的原料也多为药用原料,一般的女性、年轻人、老年人饮用较为困难,这样就不能适合广大群体,更不可能长期饮用,本品采用药食同源原料,工艺制取采用果酒路线,酒精度较低,比白酒的口感刺激小,口感甜爽,比较受欢迎,因此不单单仅以降低酒精度、改变白酒的色、香、味为主要目的,还要有赋予酒体一定的保健功能。主要适用于身体经常感觉凉,怕冷,筋骨关节屈伸行走不利,免疫力低,比较容易感冒,经常腰酸背痛,腿抽筋等。
发明一种含有雪莲成分和蛇类成分相结合,辅以药食同源的精品食材的科技含量高、有效成分纯度较高的新酒饮品,将各类原辅料按不同浸泡时间和浓度得到高含量的保健成分,这些原料成分可以直接溶解到酒基中,在经过色香味调整,不但符合露酒的标准,而且赋予酒的特别的色、香、味,将保健功能融入,成为一种功能性露酒风格,成为一种新时尚。
三、发明内容
本发明是为了解决上述技术存在的不足,改进保健养生酒的生产工艺和配料。为大众提供一种配方合理,含有科技含量有效成份、口感纯爽、色香味俱佳,效果明显的提高免疫力、舒筋活络,温补肾阳,滋补肝肾功能的养生保健露酒。
本发明解决上述问题采用如下技术方案
本发明雪莲蛇酒的特点是按质量份数,其原料构成为:
蝮蛇5-6份、乌梢蛇5-6份、木瓜3-4份、雪莲培养物0.5-1份、葛根3-4份、枸杞子3-4份、茯苓2-3份、肉桂1-2份、甘草1-2份、冰糖9-10份,35%vol 白酒600-800份。
本发明雪莲蛇酒的制备方法的特点是按如下步骤操作。
步骤a:将雪莲培养物,用该重量15倍的50%vol白酒(基酒预先调配) 溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
步骤b:将蝮蛇、乌梢蛇、木瓜、葛根、枸杞子、茯苓、肉桂、甘草,用50%vol白酒(60%清香型基酒预先调配)浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
步骤:c:将冰糖,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
本发明雪莲蛇酒的配伍中:
雪莲培养物:雪莲培养物(干品),归肝、肾经,壮肾阳,调经血,强筋骨,祛风湿。
蝮蛇:归脾;肝经;功效:祛风;通络;止痛;解毒;主治:风湿痹痛;麻风;瘰疬;疮疖;疥癣;痔疾;肿瘤。
乌梢蛇:性味归经:平;甘;归肝经;功能主治:祛风,通络,止痉。用于风湿顽痹,麻木拘挛,中风口眼喁斜,半身不遂,抽搐痉挛,破伤风,麻风疥癣,瘰疬恶疮。
木瓜:有解酒、去痰、顺气、止痢之效。具有平肝和胃、祛风去湿、活血通络、滋脾益肺等功效,主治风湿、关节疼痛、腰膝酸痛、肢体麻木及吐泻腹痛、四肢抽搐等症.
葛根:轻清升散,药性升发,举阳气,鼓舞机体正气上升,津液布行。葛根总黄酮和葛根素能改善心肌的氧代谢,对心肌代谢产生有益作用,同时能扩张血管,改善微循环,降低血管阻力,使血流量增加。
枸杞子:为滋肾,润肺,补肝,明目。治肝肾阴亏,腰膝酸软,头晕,目眩,目昏多泪,遗精。
茯苓:是中国传统中药。茯苓味甘、淡、性平无毒,入心、脾、肺,肾四经,具有渗湿利水,益脾胃保肾,安神生津等功效。
肉桂:有温中补肾、散寒止痛功能,治腰膝冷痛,虚寒胃痛,慢性消化不良,腹痛吐泻,受寒经闭。
甘草粉,归心、肺、脾、胃经,补脾益气、清热解毒、缓急止痛、调和诸药。
冰糖,补中益气,健脾和胃,润肺。
35%vol白酒,通血脉,行药势。
与已有技术相比,本发明的独有之处和特有效果体现在:
本发明使用的雪莲培养物原料是新资源食品,雪莲(Saussurea involucrate(Kar.et Kir.)Sch.Bip)是新疆特有的名贵中草药。雪莲补肾活血,强筋骨,营养神经,调节异常体液。中医认为,雪莲温肾助阳,祛风胜湿,通经活血。雪莲的独特功效越来越受到重视,临床主要用于素体阳虚、血瘀阻络之风寒湿痹痛、小腹疼痛、月经不调等病证的预防和治疗,亦在抗早孕方面。为保护此名贵的物种,采用具有我国独立知识产权的植物细胞工程技术制备雪莲代用品获得成功。这就是新资源食品雪莲培养物。经系统研究表明,雪莲培养物不仅含有与天然雪莲相近的活性成分,且亦具有与之相当的多方面的药理活性。其主要药理作用镇痛、抗炎、抗风湿;抑制血小板聚集、降血脂、改善血液循环;对免疫系统具有调节作用;同时还有抗氧化、抗辐射、和抗疲劳等多方面的药效学作用。与蝮蛇、乌梢蛇、木瓜、葛根、枸杞、茯苓、肉桂、甘草等相配合,其镇痛、抗炎、抗风湿、改善血液循环、对免疫系统具有调节作用大大增强。
本发明以食用药材为原料,以白酒为基体,但改变了白酒的口感和风格,既适于大众饮用、又满足大众追求养生健康的需求,特别是女性人群和年轻群体、老年群体,又方便卫生、安全可靠。
本发明药源广泛,成本低廉,且制备工艺简单,产品质量稳定性好,利于工业化生产,提高生产效率。
四、具体实施方式:
实施例一:
本发明雪莲蛇酒的特点是按质量份数,其原料构成为:
蝮蛇5份、乌梢蛇5份、木瓜3份、雪莲培养物0.5份、葛根3份、枸杞子3 份、茯苓2份、肉桂1份、甘草1份、冰糖9份,35%vol白酒800份。
本发明雪莲蛇酒的制备方法的特点是按如下步骤操作。
步骤a:将雪莲培养物0.5份,用该重量15倍的50%vol白酒(基酒预先调配)溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
步骤b:将蝮蛇5份、乌梢蛇5份、木瓜3份、葛根3份、枸杞子3份、茯苓2份、肉桂1份、甘草1份,用50%vol白酒(60%清香型基酒预先调配) 浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
步骤:c:将冰糖9份,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol 800份露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
实施例二:
本发明雪莲蛇酒的特点是按质量份数,其原料构成为:
蝮蛇6份、乌梢蛇6份、木瓜4份、雪莲培养物1份、葛根4份、枸杞子4份、茯苓3份、肉桂2份、甘草2份、冰糖10份,35%vol白酒600份。
本发明雪莲蛇酒的制备方法的特点是按如下步骤操作。
步骤a:将雪莲培养物1份,用该重量15倍的50%vol白酒(基酒预先调配)溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
步骤b:将蝮蛇6份、乌梢蛇6份、木瓜4份、葛根4份、枸杞子4份、茯苓3份、肉桂2份、甘草2份,用50%vol白酒(60%清香型基酒预先调配) 浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
步骤:c:将冰糖10份,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol 600份露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
实施例三:
本发明雪莲蛇酒的特点是按质量份数,其原料构成为:
蝮蛇6份、乌梢蛇6份、木瓜4份、雪莲培养物1份、葛根4份、枸杞子4份、茯苓3份、肉桂2份、甘草2份、冰糖9份,35%vol白酒600份。
本发明雪莲蛇酒的制备方法的特点是按如下步骤操作。
步骤a:将雪莲培养物1份,用该重量15倍的50%vol白酒(基酒预先调配)溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
步骤b:将蝮蛇6份、乌梢蛇6份、木瓜4份、葛根4份、枸杞子4份、茯苓3份、肉桂2份、甘草2份,用50%vol白酒(60%清香型基酒预先调配) 浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
步骤:c:将冰糖9份,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol 600份露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
实施例四:
本发明雪莲蛇酒的特点是按质量份数,其原料构成为:
蝮蛇5份、乌梢蛇5份、木瓜3份、雪莲培养物0.5份、葛根3份、枸杞子3 份、茯苓2份、肉桂1份、甘草1份、冰糖10份,35%vol白酒800份。
本发明雪莲蛇酒的制备方法的特点是按如下步骤操作。
步骤a:将雪莲培养物0.5份,用该重量15倍的50%vol白酒(基酒预先调配)溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
步骤b:将蝮蛇5份、乌梢蛇5份、木瓜3份、葛根3份、枸杞子3份、茯苓2份、肉桂1份、甘草1份,用50%vol白酒(60%清香型基酒预先调配) 浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
步骤:c:将冰糖10份,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol 800份露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
Claims (2)
1.雪莲蛇酒其特征是按质量份数,其原料构成为:
蝮蛇5-6份、乌梢蛇5-6份、木瓜3-4份、雪莲培养物0.5-1份、葛根3-4份、枸杞子3-4份、茯苓2-3份、肉桂1-2份、甘草1-2份、冰糖9-10份,35%vol白酒600-800份。
所述雪莲蛇酒是将上述原料按以下方法制备得到:
(1)步骤a:将雪莲培养物,用该重量15倍的50%vol白酒(基酒预先调配)溶解,装容器内,静置浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
(2)步骤b:将蝮蛇、乌梢蛇、木瓜、葛根、枸杞子、茯苓、肉桂、甘草,用50%vol白酒(60%清香型基酒预先调配)浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
(3)步骤:c:将冰糖,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液,暂存备用。
(4)步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
2.一种权利要求1所述的雪莲蛇酒的制备方法,其特征是按如下歩骤操作:
(1)步骤a:将雪莲培养物,用该重量15倍的50%vol白酒(60%清香型基酒预先调配)溶解,装容器内,浸泡沉淀7天以上,取上清液,得雪莲培养物上清液,暂存备用。
(2)步骤b:将蝮蛇、乌梢蛇、木瓜、葛根、枸杞子、茯苓、肉桂、甘草,用50%vol白酒(60%清香型基酒预先调配)浸泡,用量为该原料重量的15倍量。充分搅拌溶解,浸泡35天以上,取上清液,得原料上清液,暂存备用。
(3)步骤:c:将冰糖,加入容器内,加入该原料重量10倍水,充分搅拌溶解,得辅料混合液。暂存备用。
(4)步骤d:将步骤a雪莲培养物上清液、步骤b原料上清液、步骤c辅料混合液,再加入适量60%清香型基酒、水混合,配制成35%vol露酒混合液,并搅拌均匀,密封静置7日以上,取出上清液,硅藻土精滤后,得滤液,将上述滤液灌装得成品。
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