CN1335384A - 龟鹿驴酒的制作工艺 - Google Patents
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Abstract
本发明涉及一种龟鹿驴酒的制作工艺。本发明采用区别于传统浸泡中药材的方法,通过发酵处理中药材中的蛋白质、脂肪、糖类等高分子营养物,使之水解后产生乳酸、乙酸,将碳酸钙变成可溶性的乳酸钙和乙酸钙,这样,许多有益的营养成分被释放到酒中,大大提高了酒的品质。
Description
本发明涉及一种龟鹿驴酒的制作工艺。
目前，我国生产的营养滋补酒的生产工艺主要是选用各种不同的中药材及动物器官用米酒或酒精经过一段时间的浸泡后，使被浸泡物内的营养成份溶解于酒液之中，但这种传统的酿制方法只能提出部分可溶物质，因为被浸泡物中含有高分子有机物如蛋白质、脂肪、多糖等成份本身不仅不溶于酒中，而且许多微量元素及生物活性物质相结合使其也难溶于白酒中，所以单靠浸泡法生产的营养型酒会导致大部分被浸泡物中的营养物质未被利用而白白浪费掉。
本发明的目的在于提供一种所充分提出被浸泡物中的营养物质的龟鹿驴酒的制作工艺。
本发明的目的是通过如下途径实现的：龟鹿驴酒的制作工艺的过程如下：首先选择经传统工艺泡制好的龟板、鹿茸、驴骨，将选好的原料破碎成小块状后用55°白酒浸泡10-35天，过滤后得浸泡酒液及滤渣；另取糯米在室温条件下浸泡10-15小时，再进行蒸煮，蒸煮后加入2-5‰的酒药，并将待用的滤渣及酒药与饭搅拌均匀，窝成倒喇叭型，将其落缸32-46小时，当糖化液达窝体的三分之二并可闻到物料有轻微的酒香时，加水加盖发酵15-25天，发酵后的酒醪压榨出清酒，将快速升温至95℃后快速冷却，然后静置，取上清液得糯米甜酒；最后将浸泡酒液和糯米甜酒勾兑、成酿、过滤至出成品酒。对龟板、鹿茸、驴骨用白酒浸泡时，夏天浸泡10-20天，冬天浸泡20-35天。
本发明采用区别于传统浸泡中药材的方法，通过发酵处理中药材中的蛋白质、脂肪、糖类等高分子营养物，使之水解后产生乳酸、乙酸，将碳酸钙变成可溶性的乳酸钙和乙酸钙，这样，许多有益的营养成份被释放到酒中，大大提高了酒的品质。
下面结合实施例对本发明作进一步详细说明：
制作工艺过程如下：首先选择经传统工艺泡制好的龟板、鹿茸、驴骨，将选好的原料破碎成小块状后用55°白酒浸泡20天，过滤后得浸泡酒液及滤渣；另取糯米在室温条件下浸泡12小时，再进行蒸煮，蒸煮后加入3‰的酒药，并将待用的滤渣及酒药与饭搅拌均匀，窝成倒喇叭型，将其落缸40小时，当糖化液达窝体的三分之二并可闻到物料有轻微的酒香时，加水加盖发酵20天，发酵后的酒醪压榨出清酒，将快速升温至95℃后快速冷却，然后静置，取上清液得糯米甜酒；最后将浸泡酒液和糯米甜酒勾兑、成酿、过滤至出成品酒。
鹿茸，为鹿科动物梅花鹿或马鹿未骨化密生茸毛幼角。其营养成分为：氨基酸含量达50.3％(含有19种氨基酸，其中丙氨酸、赖氨酸、脯氨酸为多)，脑素、雌酮、骨质、骨胶、糖类、脂类、维生素A、硫酸软骨素、磷脂酰胆碱，以及K、Ca、P、Mg、Fe、Zn等二十多种无机元素。
根据中医理论，鹿茸性甘、咸、温，具壮肾阳益精、强筋骨、调中任、托疮毒的功能。药学的研究表明，鹿茸的药理作用为：
①提高免疫功能，通过提高T细胞总数，促进白细胞的单核巨噬细胞的吞噬功能。
②对单胺氧化酶具有抑制作用，因此鹿茸具有一定的抗衰老的功能。
③对损伤的保护作用。
④促进记忆功能。
⑤提高性功能。
⑥降血压。
⑦强壮作用，鹿茸有促进全身细胞新陈代谢，增加白细胞，降低积累资金中过氧化脂质的作用。
⑧促进蛋白质与核酸的合成。
龟甲，为龟科乌龟的背甲及腹甲，其营养成分为：含动物胶、骨原胶、脂肪、蛋白质含量达30.42-33.81％，其中含有18种氨基酸，碳酸钙44.28-55％含有氧化钙，氧化镁、钠、钾、铁的氧化物及锶、铁、铜等微量元素。
根据中医理论，龟甲性咸、甘、微寒，具滋阴潜阳，益肾强骨、养血补心的功能。现代药理学的研究表明，龟甲的药理作用为：
①对甲状腺功能的影响：龟板能有效降低甲亢阴虚的甲状腺功能；
②对肾上腺功能的影响，龟板能有效降低甲亢阴虚的肾上腺质功能；
③提高免疫功能；
④抗肿瘤；
⑤抗高脂血症；
⑥抗动脉粥样硬化。
驴骨，驴骨中水分约占25-28％，粗蛋白23-26％，脂肪25％，含大量的Ca、P、K、Mg、Fe、Zn等多种微量元素，具有壮骨祛风生津止渴的功能。
糯米含淀粉、蛋白质、脂类、糖类、维生素A、E、B以及Ca、P、Fe等，有补中益气和胃止泻的功效。
Claims (2)
1.一种龟鹿驴酒的制作工艺，其特征在于：制作工艺过程如下：首先选择经传统工艺泡制好的龟板、鹿茸、驴骨，将选好的原料破碎成小块状后用55°白酒浸泡10-35天，过滤后得浸泡酒液及滤渣；另取糯米在室温条件下浸泡10-15小时，再进行蒸煮，蒸煮后加入2-5‰的酒药，并将待用的滤渣及酒药与饭搅拌均匀，窝成倒喇叭型，将其落缸32-46小时，当糖化液达窝体的三分之二并可闻到物料有轻微的酒香时，加水加盖发酵15-25天，发酵后的酒醪压榨出清酒，将快速升温至95℃后快速冷却，然后静置，取上清液得糯米甜酒；最后将浸泡酒液和糯米甜酒勾兑、成酿、过滤至出成品酒。
2.如权利要求1所述的龟鹿驴酒的制作工艺，其特征在于对龟板、鹿茸、驴骨用白酒浸泡时，夏天浸泡10-20天，冬天浸泡20-35天。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524147B (zh) * | 2009-04-13 | 2012-01-11 | 张爱明 | 一种龟汁驴肉及其制备方法 |
| CN104031810A (zh) * | 2014-06-25 | 2014-09-10 | 刘志方 | 一种驴肉酒的制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524147B (zh) * | 2009-04-13 | 2012-01-11 | 张爱明 | 一种龟汁驴肉及其制备方法 |
| CN104031810A (zh) * | 2014-06-25 | 2014-09-10 | 刘志方 | 一种驴肉酒的制备方法 |
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