CN1252237C - 一种海参营养酒及其制作方法和应用 - Google Patents
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Abstract
本发明涉及一种海参营养酒及其制作方法和应用,以65°以下白酒为基质,该酒中含有海参纲动物中海参素、氨基酸、蛋白质、牛磺酸、维生素、微量元素钒,酸性粘多糖活性成分,其步骤事先制备海参整体或分割物的水浸液,该水浸液再经加热、真空干燥将部分水分除掉,制得含水量小于15%固形物暨海参水提物;然后用海参水提物与65℃以下白酒定量配制,勾兑成不同档次和规格的海参营养酒。这种海参营养酒具有多种生理功能,可作为一般保健酒和药酒投放市场,还可以和多种药材配伍配制。
Description
[技术领域]本发明涉及一种含有氨基酸、蛋白质、维生素、酸性粘多糖活性成份的海参营养酒及其制作方法和应用。
[背景技术]发明人曾发明过一种海参保健酒,专利号为ZL96119590.8。其权利要求为:
1、一种海参保健酒,以60°以下的白酒为基质,其特征在于该酒之中含有从海参中提取的蛋白质,氨基酸,酸性粘多糖及皂甙活性成份,并与白酒按蛋白质0.2~4%氨基酸0.5~8%,酸性粘多糖0.1~2%皂甙0.05~1%的比例(重量配比)配制而成。
2、一种制作权利要求1所述的海参酒的方法,其特征在于采用化学方法提取海参体内的蛋白质、氨基酸、酸性粘多糖及皂甙活性成份,然后按比例与60°以下白酒配制,其重量百分比如下:蛋白质0.2~4%、氨基酸0.5~8%、酸性粘多糖0.1~2%、皂甙0.05~1%。
发明人认为上述制备方法复杂且为化学法,提取蛋白质、氨基酸、酸性粘多糖、皂甙需要多种有机溶媒,如乙醇、丙酮、乙醚等,生产周期长、成本高、不利于环境保护。另外,其海参保健酒本身有溶血性,活性成分含量过高,一旦饮用过量,容易出现牙痛、鼻衄等症状。
[发明内容]本发明的目的在于提供一种含有氨基酸、蛋白质、维生素、酸性粘多糖活性成份的海参营养酒及其制作方法。
本发明的技术方案是这样实现的。
一种海参营养酒,以65°以下白酒为基质,酒中含有棘皮动物门海参纲动物海参中的海参素、氨基酸、蛋白质、牛磺酸、维生素、微量元素钒,酸性粘多糖活性成份,其特征在于所说的营养酒中上述活性成分的重量占白酒的重量百分比分别为:海参素:大于0.2ppm、小于0.05%;氨基酸:大于1ppm、小于0.5%;蛋白质:大于1ppm、小于0.2%;牛磺酸:大于0.01ppm、小于0.1%;维生素:大于1ppm、小于0.5%;微量元素钒:大于0.001ppm、小于0.01%;酸性粘多糖:大于0.1ppm、小于0.1%。
制备上述海参营养酒的工艺方法如下:
该方法是将海参洗净、取出肠管和生殖腺、用清水浸泡去盐,然后整体或分割状态在沸水中煮沸,用细纱网过滤得到海参水浸液,该水浸液再经加热浓缩、真空干燥将部分水分除掉,制得含水量小于15%固形物暨海参水提物;再用65°以下的白酒,每1000克白酒取0.1克~20克水提物配制而成。
本方法最好将上述白酒在密闭的容器中加热至45℃~70℃,然后将水提物加入搅拌后,再经过滤制得海参营养酒。每1000克沸水中加入450克~4000克海参制得海参水浸液,每1000克水浸液含有固形物2~5克。
利用上述海参营养酒和草虫、枸杞、淫羊霍、仙茅、各种鞭、人参、薏米等多种药材,用于制备酒精饮料、保健酒和药酒,其特征在于上述酒精饮料、保健酒和药酒中含有大于0.3%(重量比)、小于100%(重量比)的海参营养酒。
某些海参加工厂加工干海参,也是采用沸水浸煮海参的方法,但通常这些水都被扔掉。如果将加工的海参处理干净,并有条件能即时将海参水浸液干燥,可将干燥后的海参水浸物用来做酒。
上述海参素为羟甾烷衍生物的配糖体,属甾醇类化合物;氨基酸是指游离氨基酸;蛋白质为结合氨基酸包括小分子肽类物质,酸性粘多糖多以糖蛋白的结合形式存在。
本发明所提供海参营养酒较之ZL96119590.8提供的海参保健酒,各种活性成份的含量虽少,但是营养酒的价格要便宜许多,更适宜于一般消费需求。而且,其制备方法直接采用海参水提物与白酒勾兑,不仅生产过程无污染,有利于环境保护;而且饮用海参营养酒一旦过量,也不会出现牙痛、鼻衄等症状。因而,本发明所提供的海参营养酒又有安全性高的特点。
经上述方法制备的海参酒具有多种生理活性和保健功能,其中海参素具有抗肿瘤、抗霉菌、抗辐射功能,它可以扩张周边和皮肤及咽喉部微血管,加之乙醇的辅助功能,对心血管系统、呼吸系统和消化系统等具有保护功能,有抵御严寒、防止感冒和美容养颜功能。并能对失眠多梦,前列腺疾病和性功能障碍有一定的改善作用。各种小分子肽和氨基酸起营养保健作用,其中精氨酸含量丰富、它是合成男性精细胞的必需成份,酸性粘多糖又具有抗肿瘤和抗凝血作用。
这种营养酒,除做一般食品外,还可作为保健品和药酒,并且可以和草虫、枸杞、淫羊霍、仙茅、各种鞭、人参、薏米等多种食品和药材配制成不同功能的保健酒和药酒。
[实施方式]实施例:取长山岛活海参50千克,按规范加工方法取出肠管、生殖腺,用自来水反复冼净,置清水中浸泡1-2小时,其间换水一次;将其中的三分之一至二分之一海参绞碎、切片或成丝。取50千克优质水煮沸,将上述处理好的海参或及分割物放入沸水中,加热煮沸10-15分钟捞出。水继续加热浓缩到45千克左右,趁热取下用纱网过滤得到海参水浸液。进一步用加热法或nm柱超滤浓缩法或冷冻干燥法浓缩得到海参水浸液,浓缩时间应尽量缩短,并尽可能在净化抑菌的条件下进行。最后得到的海参水提物,经烘干、粉碎后、置低温干燥处密闭保存。
配制海参营养酒时,首先把基液白酒调至20°~40°适当度数,将其预热至45℃~70℃,然后将上述海参水提物按酒的档次准备适量,置于酒中搅拌充分溶解,再经板框过滤器过滤分装。经常规方法检验,该营养酒中含有的自海参中提取的各种营养成份重量含量如下:海参素:0.001%~0.01%;氨基酸:0.005%~0.05%;蛋白质:0.01%~0.1%;各种维生素:0.005%~0.05%;酸性粘多糖:0.005%~0.05%;并含有微量的金属钒和牛磺酸。
Claims (5)
1、一种海参营养酒,以65°以下白酒为基质,酒中含有海参中的海参素、氨基酸、蛋白质、牛磺酸、维生素、微量元素钒,酸性粘多糖活性成份,其特征在于所说的营养酒中上述活性成分的重量占白酒的重量百分比分别为:海参素:大于0.2ppm、小于0.05%;氨基酸:大于1ppm、小于0.5%;蛋白质:大于1ppm、小于0.2%;牛磺酸:大于0.01ppm、小于0.1%;维生素:大于1ppm、小于0.5%;微量元素钒:大于0.001ppm、小于0.01%;酸性粘多糖:大于0.1ppm、小于0.1%。
2、一种制备如权利要求1所述海参营养酒的方法,其特征在于该方法是将海参洗净、取出肠管和生殖腺、用清水浸泡去盐,然后整体或分割状态在沸水中煮沸,用细纱网过滤得到海参水浸液,该水浸液再经加热、真空干燥将部分水分除掉,制得含水量小于15%固形物暨海参水提物;再用65°以下的白酒,每1000克白酒取0.1克~20克水提物配制而成。
3、根据权利要求2所述的制备方法,其特征在于将上述白酒在容器中加热至45℃~70℃,然后将水提物加入搅拌后,再经过滤制得海参营养酒。
4、根据权利要求2或3所述的制备方法,其特征在于该方法是在每1000克沸水中加入450克~4000克海参制得海参水浸液,每1000克水浸液含有固形物2~5克。
5、一种利用权利要求1所述海参营养酒制备的酒精饮料、保健酒和药酒,其特征在于其中含有大于0.3%(重量比)、小于100%(重量比)的海参营养酒。
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CN101238892B (zh) * | 2008-03-14 | 2011-07-20 | 卢广荣 | 一种用富钒食物和牛磺酸制造营养品的制备方法 |
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CN102352286B (zh) * | 2011-08-26 | 2012-10-24 | 郭静静 | 一种全营养海参生物酒的制备方法 |
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