WO2012088651A1 - 鲜鹿血酒制作方法 - Google Patents

鲜鹿血酒制作方法 Download PDF

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Publication number
WO2012088651A1
WO2012088651A1 PCT/CN2010/080284 CN2010080284W WO2012088651A1 WO 2012088651 A1 WO2012088651 A1 WO 2012088651A1 CN 2010080284 W CN2010080284 W CN 2010080284W WO 2012088651 A1 WO2012088651 A1 WO 2012088651A1
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WIPO (PCT)
Prior art keywords
wine
blood
deer blood
fresh deer
base
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Application number
PCT/CN2010/080284
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English (en)
French (fr)
Inventor
解红吉
臧筑华
李济云
臧今楠
何淑娟
曹福虹
于军
郑敏
刘庆
魏德立
杨永安
张所
Original Assignee
天津寿缘食品技术服务中心
天津恩泽人预防医学工程研究中心
天津泰达酒店有限公司
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Publication date
Application filed by 天津寿缘食品技术服务中心, 天津恩泽人预防医学工程研究中心, 天津泰达酒店有限公司 filed Critical 天津寿缘食品技术服务中心
Priority to PCT/CN2010/080284 priority Critical patent/WO2012088651A1/zh
Publication of WO2012088651A1 publication Critical patent/WO2012088651A1/zh

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/14—Blood; Artificial blood
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides

Definitions

  • the invention relates to a method for preparing fresh deer blood wine, in particular: a method for preparing puree wine rich in fresh deer blood components, belonging to the field of tonic.
  • deer blood wine mostly uses deer blood dry powder and loses the biological characteristics of deer blood.
  • the invention relates to a method for preparing fresh deer blood wine, which adopts on-site blood collection, low-temperature soaking filtering fresh deer blood wine base liquid, and prepared fresh deer blood pulp liquor to preserve the biological characteristics of deer blood.
  • a method for preparing fresh deer blood wine immersing fresh deer blood in a wine base of 75° or more brewed with grain, resting on a freezing device below -24 ° C, repeatedly freezing and thawing, filtering, adding to the same wine
  • the invention has the following features:
  • Fresh deer blood which is added with various trace elements required by the human body during the feeding process, is extracted and placed in a low-temperature wine base.
  • the brewing liquor of 75° or above is a Chinese liquor distillate made by traditional techniques.
  • the brewed wine is added to the brewed wine of the same wine base in the range of 50 ° to 70 °, and the brewed wine is a distillate having the same brewing method and reduced alcohol content.
  • Deer before quarantine use artificial medical blood collection method to collect blood source, deer blood collection regularly, after the selected spring, fresh plants harvest blood during the high season, no more than 400cc per head, every 40 days after mid-March Blood collection once, reduce the blood collection volume by 50cc, and collect no more than 3 times per year.
  • the deer and the deer should not collect blood.
  • the fresh deer blood is extracted on the spot, placed in a low-temperature wine base, followed by blood collection using a freezing device, and placed in a freezing device within 10 minutes after blood collection.
  • Choice of wine base The brewed raw liquor of 75° or above is made from the traditional Chinese liquor distilled liquor. According to the taste of the wine, the wines are selected. Different wine bases are selected. The blood is placed in the cryogenic refrigeration equipment before freezing, and frozen to below -24 °C. .
  • the freezing temperature is below _24 °C; the thawing and filtration temperature is below 0 °C; the blood is mixed with four times the blood volume of the frozen wine base solution at the time of blood collection, and the freezing time is greater than 12 hours, then thawed and filtered;
  • the filtered blood slag is mixed with three times the blood slag capacity of the frozen wine base liquid, and the chilling time is more than 12 hours, then thawed and filtered; the second filtered blood slag is stirred by a pulverizer, and the blood slag volume is doubled.
  • Frozen wine base solution, thawing and filtration after freezing time is more than 12 hours; the third filtered blood slag is mixed with chilled wine base liquid with double blood slag capacity, and the chilled time is more than 12 hours, then thawed and filtered, filtered blood
  • the slag can be used directly or used as a cooking wine for cooking animal protein.
  • Adding different amounts of fresh antler base wine to the brewing wine made by the same method of alcohol degree in the range of 50° ⁇ 70° can be positioned more than 10%; greater than 20%; greater than 30%; reduction and content of alcohol concentration in the whole process Lower, only the alcohol is reduced and the base wine content is reduced.
  • the bottle should be made of non-transparent color.
  • the large container is statically prevented.
  • the upper wine is used for filling, and the lower sediment floc is reduced.
  • the floc can be used as cooking wine.
  • the filtered base wine can be stored separately and frozen separately. It can be bottled separately as fresh velvet wine concentrate. It can be prepared on the spot according to taste when drinking. When drinking, according to the human body's ability to withstand, control one-time drinking. the amount.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Developmental Biology & Embryology (AREA)
  • Cell Biology (AREA)
  • Biotechnology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Immunology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Hematology (AREA)
  • Wood Science & Technology (AREA)
  • Alcoholic Beverages (AREA)

Description

技术领域
本发明涉及一种鲜鹿血酒制作方法， 具体地说： 是一种富含鲜鹿血成分的原浆酒制作方 法， 属于补酒领域。
背景技术
随着人工繁殖各种食用鹿的数量增加， 鹿血的营养和保健成分被人们广泛的接受， 现在 鹿血酒大都是采用鹿血干粉， 失去鹿血的生物特性。
本发明， 鲜鹿血酒制作方法， 以现场取血， 低温浸泡的过滤鲜鹿血酒基液， 调制的鲜鹿 血原浆酒， 保存鹿血的生物特性。
发明内容
一种鲜鹿血酒制作方法， 将鲜鹿血， 浸泡在用粮食酿造的 75° 以上酒基中， 搁置在 -24 °C以下冷冻装置内， 多次冷冻和解冻后过滤， 添加到相同酒基的 50° 〜70° 范围酒精度数的 酿造酒中。
本发明具有以下特征：
1.将在伺养过程添加各种人体需要的微量元素的鲜鹿血现场提取， 投放在低温酒基中。
2.粮食酿造的 75° 以上酒基为传统工艺制作的中国白酒蒸馏液。
3.搁置在 -24 °C以下冷冻装置内， 多次冷冻和解冻后过滤， 取血后直接冷冻， 0° 条件做 过滤， 反复多次， 血液与酒基比例为 1:4; 1:3； 1:2； 1:1， 冷冻浸泡时间大于 48小时。
4.添加到相同酒基的 50° 〜70° 范围酒精度数的酿造酒中， 该酿造酒为采用相同的酿造 方法， 酒精度数降低的蒸馏液。
具体实施方式
1.血鹿的选择
检疫后宰杀前的鹿， 采用人工医疗采血方式收集血源， 定期采血的鹿， 选定开春后， 鲜 嫩植物丰产季节采血， 每头每次不超过 400cc， 可自 3月中旬后每隔 40天采血一次， 逐次降 低采血量 50cc， 每头采集每年度不多于 3次， 怀胎鹿和种鹿不得采血。
2.富含微量元素植物伺料的喂养
秋季鹿茸割去后， 根据需求， 增加富含微量元素伺料的伺喂， 伺喂前测量鹿血的成分， 采血前在此测量鹿血的成分。
3.采血方法
鲜鹿血现场提取， 投放在低温酒基中， 采用冷冻设备跟随采血， 采血后 10分钟内放入冷 冻设备中。
4.酒基的选择 选用粮食酿造的 75° 以上酒基为传统工艺制作的中国白酒蒸馏原浆液， 根据地域人群对 酒的口感喜好， 选择不同酒基， 采血前放入低温冷冻设备内， 冷冻至 -24°C以下。
5.冷冻和解冻后过滤方法
冷冻温度低于 _24°C以下； 解冻和过滤温度在 0°C以下； 采血时每份血液配以四倍血液容 量的冷冻酒基液， 冷冻时间大于 12小时后解冻过滤； 将第一次过滤后的血渣， 配以三倍血渣 容量的冷冻酒基液， 冷冻时间大于 12小时后解冻过滤； 将第二次过滤后的血渣进行粉碎机搅 拌， 配以两倍血渣容量的冷冻酒基液， 冷冻时间大于 12小时后解冻过滤； 将第三次过滤后的 血渣， 配以一倍血渣容量的冷冻酒基液， 冷冻时间大于 12小时后解冻过滤， 过滤后的血渣可 直接饮用或用作烹调动物蛋白时的料酒备用。
6.成品酒的配制方法
将 50° 〜70° 范围酒精度数的相同方法制作的酿造酒， 添加不同量的鲜鹿茸基酒， 可以 标定位大于 10% ; 大于 20% ; 大于 30% ; 全过程酒精浓度的降低和含量的降低， 只是酒精度 降低和基酒含量降低。
7.装瓶的方法
酒瓶应选用非透明色， 大容器静态防止， 汲取上部酒进行灌装， 减少下部沉淀絮状物质 进瓶， 该絮状物质可作为烹调料酒使用。
8.现场调制方法
多次冷冻和解冻后过滤后的基酒， 可以独立冷冻贮存， 单独装瓶作为鲜鹿茸酒浓縮液， 聚餐时可以现场根据口味调制， 饮酒时， 根据人体受补承受能力， 控制一次性饮用量。

Claims

权 利 要 求 书
1. 一种鲜鹿血酒制作方法，将鲜鹿血，浸泡在用粮食酿造的 75° 以上酒基中，搁置在 -24 °C以下冷冻装置内， 多次冷冻和解冻过滤后添加到相同酒基的 50° 〜70° 范围酒精度数的酿 造酒中。
2.根据权利要求 1所述的鲜鹿血酒制作方法， 其特征是： 将在伺养过程添加各种人体需 要的微量元素的鲜鹿血现场提取， 投放在低温酒基中。
3.根据权利要求 1所述的鲜鹿血酒制作方法， 其特征是： 粮食酿造的 75° 以上酒基为传 统工艺制作的中国白酒蒸馏液。
4.根据权利要求 1所述的鲜鹿血酒制作方法， 其特征是： 搁置在 -24 °C以下冷冻装置内， 多次冷冻和解冻过滤， 取血后直接冷冻， 0° 条件做过滤， 反复多次， 血液与酒基比例为 1:4; 1:3； 1:2； 1:1 , 冷冻浸泡时间大于 48小时。
5.根据权利要求 1所述的鲜鹿血酒制作方法， 其特征是： 相同酒基的 50° 〜70° 范围酒 精度数的酿造酒， 该酿造酒为采用相同的酿造方法， 酒精度数降低的蒸馏液。
PCT/CN2010/080284 2010-12-26 2010-12-26 鲜鹿血酒制作方法 WO2012088651A1 (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104789421A (zh) * 2015-04-30 2015-07-22 重庆市康泽科技开发有限责任公司 血杞酒及其制备方法
CN107815379A (zh) * 2017-11-09 2018-03-20 黑龙江鹿源春鹿业股份有限公司 一种鹿血酒/鹿茸血酒的制备方法
CN108728315A (zh) * 2018-06-26 2018-11-02 杨智钧 一种鹿血酒
CN108949468A (zh) * 2018-07-27 2018-12-07 兴义市付氏养殖农民专业合作社 一种梅花鹿血保健酒及其加工方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1648228A (zh) * 2004-01-30 2005-08-03 丁玉华 麋鹿血鞭酒及其生产工艺
CN101671619A (zh) * 2009-03-18 2010-03-17 四川省射洪县金皇乐爽鹿业开发有限公司 鹿血酒的制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1648228A (zh) * 2004-01-30 2005-08-03 丁玉华 麋鹿血鞭酒及其生产工艺
CN101671619A (zh) * 2009-03-18 2010-03-17 四川省射洪县金皇乐爽鹿业开发有限公司 鹿血酒的制备方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104789421A (zh) * 2015-04-30 2015-07-22 重庆市康泽科技开发有限责任公司 血杞酒及其制备方法
CN107815379A (zh) * 2017-11-09 2018-03-20 黑龙江鹿源春鹿业股份有限公司 一种鹿血酒/鹿茸血酒的制备方法
CN107815379B (zh) * 2017-11-09 2021-04-20 黑龙江鹿源春鹿业股份有限公司 一种鹿血酒/鹿茸血酒的制备方法
CN108728315A (zh) * 2018-06-26 2018-11-02 杨智钧 一种鹿血酒
CN108949468A (zh) * 2018-07-27 2018-12-07 兴义市付氏养殖农民专业合作社 一种梅花鹿血保健酒及其加工方法

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