WO2023108680A1 - 一种石斛酒 - Google Patents

一种石斛酒 Download PDF

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WO2023108680A1
WO2023108680A1 PCT/CN2021/139704 CN2021139704W WO2023108680A1 WO 2023108680 A1 WO2023108680 A1 WO 2023108680A1 CN 2021139704 W CN2021139704 W CN 2021139704W WO 2023108680 A1 WO2023108680 A1 WO 2023108680A1
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parts
dendrobium
wine
jujube
polygonatum
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PCT/CN2021/139704
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English (en)
French (fr)
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彭林
马哲
褚文辉
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台州学院
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    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • 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
    • A61K35/36—Skin; Hair; Nails; Sebaceous glands; Cerumen; Epidermis; Epithelial cells; Keratinocytes; Langerhans cells; Ectodermal cells
    • 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
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484—Glycyrrhiza (licorice)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/57—Magnoliaceae (Magnolia family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725—Ziziphus, e.g. jujube
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/79—Schisandraceae (Schisandra family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8968—Ophiopogon (Lilyturf)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8969—Polygonatum (Solomon's seal)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/898—Orchidaceae (Orchid family)
    • A61K36/8984—Dendrobium
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A61K36/8998—Hordeum (barley)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

Definitions

  • the invention relates to the technical field of health wine, in particular to a dendrobium wine.
  • the Chinese patent with the publication number CN105497562A discloses a preparation made of the following raw materials in parts by weight: 10-30 parts of Dendrobium candidum, 30-50 parts of Dendrobium annua, 10-30 parts of Dendrobium nobile, 60-80% wine base 400-600 copies.
  • the above-mentioned health-care wine is made by chopping different base-source Dendrobium and soaking in wine.
  • the main ingredient of the wine is single and the dissolution rate of nutrients is not high, which will not only affect the senses of the health care wine, but also be difficult to achieve the anti-aging health care function because of the incomplete nutrition, which needs to be improved.
  • the problem to be solved in the present invention is to provide a dendrobium wine for the above-mentioned shortcomings in the prior art, which achieves the purpose of improving the sensory and anti-aging functions of the dendrobium wine by enriching the main ingredients of the dendrobium wine.
  • the main raw materials are Dendrobium, Polygonatum Polygonatum, Ophiopogon japonicus, Jujube, Dried Ginger, Tangerine Peel, Black Plum, Licorice, Schisandra, Honey, Ejiao, Raspberry, etc., and directly participate in the brewing process of Dendrobium wine , can effectively promote the dissolution of the nutritional components of the medicinal materials in the wine, and then through the synergistic effect between these components, increase the richness of the nutritional components and ensure the stability of the nutritional components in the wine;
  • Dendrobium can benefit the stomach and promote body fluid , nourishing yin and clearing away heat, Polygonatum nourishing yin and moistening dryness, promoting body fluid and quenching thirst, the compatibility of the two medicines has good anti-aging and anti-oxidation effects; tangerine peel can regulate qi and strengthen the spleen, dry dampness and reduce phlegm, and can treat spleen
  • Both medicines can nourish qi and blood. They can be used as nutritional supplements for middle-aged and elderly people, and can also assist The anti-aging effect of dendrobium and Polygonatum odoratum; licorice can invigorate the spleen and qi, and can harmonize the properties of various traditional Chinese medicines in health wine, and expand the adaptability to the crowd; Tonic, dryness, detoxification, ebony is sour, can produce body fluid and quench thirst, raspberry is sour, can nourish the liver and improve eyesight, the above four herbs can play the role of tonifying and harmonizing on the one hand, on the other hand can also adjust the medicinal wine flavor and taste; in summary, using Dendrobium, Polygonatum, Ophiopogon japonicus, Jujube, dried ginger, dried tangerine peel, black plum, licorice, Schisandra, honey, donkey-hide gelatin, raspberry, etc. as the main raw materials, directly participate in the brewing of Dendrobium
  • it is brewed from the following raw materials by weight: 60 parts of barley; 40 parts of soybean; 200 parts of glutinous rice; 8 parts of dendrobium; 7 parts of Polygonatum odoratum; 12 parts of tangerine peel; 15 parts of black plum; 7 parts of licorice; 8 parts of schisandra; 18 parts of honey; 4 parts of donkey-hide gelatin; 13 parts of raspberry.
  • the dendrobium, Polygonatum odoratum and Ophiopogon japonicus are all in granular form, with a particle size of 350-380 ⁇ m. It is beneficial to improve the leaching rate and dispersion of the nutritional components of Dendrobium, Polygonatum Polygonatum and Ophiopogon japonicus in Dendrobium wine.
  • the glutinous rice is cooked glutinous rice. It is used to directly participate in the meal making process.
  • the brewing method of the Dendrobium wine includes, using barley and soybeans to brew koji pieces; using glutinous rice, Dendrobium, Polygonatum Polygonatum, Radix Ophiopogon japonicus, jujube, dried ginger, tangerine peel, black plum, licorice and Schisandra to brew and mix
  • the rice making process of cooking rice the tank-drop fermentation process of brewing wine mash with koji, mixed rice, honey, donkey-hide gelatin, and raspberry; the tank-drop fermentation process of fermenting, cooking, and filtering the wine mash to obtain the Dendrobium wine .
  • the koji-making process includes first crushing, mixing, and sieving barley and soybeans in sequence to obtain mixed powder, then adding water to the mixed powder, stirring and mixing, and pressing and brewing to form a mixed powder, and then filtering Wrap the mixed powder block with a film, and let it stand at a constant temperature of 38.5 ⁇ 0.5°C for 25 days to obtain a koji block.
  • the jujube, dried ginger, tangerine peel, black plum, licorice, and schisandra are processed as follows in advance, and the jujube, dried ginger, tangerine peel, ebony, licorice, and schisandra are firstly treated with impurities and washed.
  • the rice making process includes first putting glutinous rice, Dendrobium, Polygonatum Polygonatum and Ophiopogon japonicus into a mixing container, adding cold boiled water and extracts, then soaking at a constant temperature at 4-8°C for 4 days, and stirring for 25 hours a day. ⁇ 5min, drained and steamed to obtain mixed rice.
  • the tank fermentation process includes first putting the mixed rice into the fermentation container, adding koji, honey, donkey-hide gelatin aqueous solution and raspberry juice, stirring and mixing evenly, and then sealing and fermenting for 25 days to obtain wine mash.
  • the falling altar fermentation process includes first transferring the wine mash to a wine container, fermenting at room temperature at 21-25°C for 14 days, then using a steamer to heat up to 67°C, cooking for 65 ⁇ 5min, and then using Filter the wine mash through a filter membrane with a pore size of 2 ⁇ m to obtain Dendrobium wine.
  • the beneficial technical effects of the present invention are: using Dendrobium, Polygonatum Polygonatum, Ophiopogon japonicus, jujube, dried ginger, tangerine peel, black plum, licorice, Schisandra, honey, donkey-hide gelatin, raspberry, etc. as main raw materials, directly participating in the production of dendrobium
  • the wine brewing process can increase the richness and dissolution rate of nutrients, and can also improve the senses of Dendrobium wine, and achieve better anti-aging functions
  • Embodiment 1 It is a kind of dendrobium wine disclosed by the present invention, which is brewed from the raw materials comprising the following parts by weight: 60 parts of barley; 40 parts of soybean; 200 parts of glutinous rice; 8 parts of dendrobium; 7 parts of Polygonatum polygonatum; ; 13 parts of jujube; 8 parts of dried ginger; 12 parts of tangerine peel; 15 parts of black plum; 7 parts of licorice;
  • glutinous rice is ripe glutinous rice; the place of origin of each component in the raw material of Dendrobium wine, the manufacturer and model of each equipment in the brewing method are shown in Table 1.
  • the brewing method of Dendrobium wine includes the koji-making process of using barley and soybeans to brew koji blocks; using glutinous rice, Dendrobium, Polygonatum Polygonatum, Ophiopogon japonicus, jujube, dried ginger, tangerine peel, dark plum, licorice and Schisandra to brew mixed rice.
  • the koji making method includes first crushing barley and soybeans, mixing, and sieving in order to obtain a mixed powder, then adding water to the mixed powder, stirring and mixing, and pressing and brewing to form a mixed powder, and then wrapping it with a filter membrane Mix the powder block and let it stand at a constant temperature of 38.5 ⁇ 0.5°C for 25 days to obtain the koji block.
  • the process of making rice includes the following treatment of jujube, dried ginger, tangerine peel, dark plum, licorice, and schisandra in advance.
  • 0.5h the ratio of the volume of water to the total volume of jujube, dried ginger, tangerine peel, black plum, licorice, and schisandra is 8:1, then heat the water to boil, continue to decoct for 2h, filter with double gauze, and obtain decoction liquid, repeated operation 3 times, combined decoction liquid to obtain extract; then put glutinous rice, Dendrobium, Polygonatum Polygonatum and Radix Ophiopogon japonicus into the mixing container, add cold boiled water and extract, and soak at constant temperature at 4-8°C For 4 days, stir for 25 ⁇ 5min every day, drain the water and steam to obtain the rice mixture.
  • the tank-falling fermentation process includes first putting the mixed rice into the fermentation container, adding koji, honey, donkey-hide gelatin aqueous solution and raspberry juice, stirring and mixing evenly, and then sealing and fermenting for 25 days to obtain wine mash.
  • the falling altar fermentation process includes first transferring the wine mash to a wine container, fermenting at room temperature at 21-25°C for 14 days, then using a steamer to heat up to 67°C, cooking for 65 ⁇ 5min, and then using a filter membrane with a pore size of 2 ⁇ m Filter the wine mash to obtain Dendrobium wine.
  • Embodiment 2 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 3 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 4 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 5 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 6 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 7 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Embodiment 8 It is a kind of Dendrobium wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are as shown in Table 2.
  • Detection of free radical scavenging rate the detection method refers to GB/T 39100-2020, and then IC 50 (half inhibition rate) is calculated according to the detection results, and the calculation results are shown in Table 3.
  • the detection method refers to the hot soaking method under the determination method of alcohol-soluble extracts (General Rule 2201 of the Chinese Pharmacopoeia 2020 Edition). The test results are shown in Table 3.
  • the dendrobium wine brewed by the formula of the present invention has better sensory properties and richer nutritional components, and can improve the anti-oxidative and aging function of the dendrobium wine. This is because the present invention directly participates in the brewing process of Dendrobium wine with Dendrobium, Polygonatum Polygonatum, Ophiopogon japonicus, Jujube, dried ginger, dried orange peel, black plum, licorice, Schisandra, honey, donkey-hide gelatin, raspberry, etc. as main raw materials.
  • Dendrobium can benefit the stomach and promote fluid, nourish yin and clear away heat, Polygonatum nourishes yin and moistens dryness, promotes body fluid and quenches thirst.
  • the compatibility of the two medicines has good anti-aging and anti-oxidation effects; Symptoms such as spleen and stomach disharmony, pharyngitis and cough that often occur in middle-aged and elderly people play a role in health care; dried ginger can warm the middle and dispel cold, warm the lungs and drink, and can relieve the symptoms of abnormal spleen and stomach function in the middle-aged and old people; Ophiopogon japonicus can nourish yin and moisten the lungs, benefit Stomach produces body fluid, which can enhance the anti-aging effect of Dendrobium and Polygonatum odoratum; donkey-hide gelatin can nourish blood, nourish yin and moisten dryness, and jujube can nourish the middle and Qi, nourish blood and soothe the nerves.
  • Symptoms such as spleen and stomach disharmony, pharyngitis and cough that often occur in middle-aged and elderly people play a role in health care
  • dried ginger can warm the middle and dispel cold, warm the lungs
  • Nutritional supplements can also assist the anti-aging effects of dendrobium and Polygonatum odoratum; licorice can nourish the spleen and qi, and can reconcile the properties of various traditional Chinese medicines in the health wine, and expand the adaptability to the crowd; Heart, honey is sweet, can nourish the middle, moisten dryness, detoxify, ebony is sour, can produce body fluid and quench thirst, raspberry is sour, can nourish the liver and improve eyesight, the above four herbs can play the role of tonifying and harmonizing on the one hand, On the other hand, the flavor and mouthfeel of medicinal wine can also be adjusted.

Abstract

一种石斛酒，由以下重量份的原料酿造而成：大麦50-70份、大豆30-40份、糯米150-250份、石斛5-10份、玉竹5-10份、麦冬5-10份、大枣10-15份、干姜5-10份、陈皮10-15份、乌梅15-20份、甘草5-10份、五味子5-10份、蜂蜜15-20份、阿胶2-5份、覆盆子10-15份。该石斛酒采用石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草、五味子、蜂蜜、阿胶、覆盆子为主要原料，直接参与酿制过程，能提高营养成分的丰富程度和溶出率，还能提高酒的感官，达到较佳的抗衰老功能。

Description

一种石斛酒 技术领域
本发明涉及保健酒的技术领域，尤其是涉及一种石斛酒。
背景技术
年老体衰是人无法抗拒的自然规律，如何延缓衰老是现代医学科学和生命科学中的一大课题，利用中医滋补酒疗法抗衰老、延年寿是我国传统医学中的独特优势。保健酒已有数千年的历史，是中国医药科学的重要组成部分，不仅广泛应用于各种慢性虚损疾病的防治，还能抗衰老、延年益寿。经过合理的配伍，可以对人体产生极佳的保健养生功效。保健酒让人们在享受饮酒乐趣的现时，又得到了身体的滋补和调理，因此保健酒已经被越来越多的消费者所青睐和喜爱。
公开号为CN105497562A的中国专利公开了一种由以下重量份的原料制备而成：铁皮石斛10～30份、环草石斛30～50份、金钗石斛10～30份、60～80％酒基400～600份。
上述中的现有技术方案存在以下缺陷：上述保健酒通过对不同基源石斛切碎后加酒浸泡而成，虽然较大程度地发挥了石斛治疗功能性消化不良的效果，但是该保健酒中的主料单一且营养成分溶出率不高，不仅会影响保健酒的感官，还会因为营养成分不全面，而难以达到抗衰老的保健功能，有待改进。
发明内容
本发明要解决的问题是针对现有技术中所存在的上述不足而提供一种石斛酒，其通过丰富石斛酒的主料，达到了提高石斛酒的感官和抗衰老功能的目的。
本发明的上述发明目的是通过以下技术方案得以实现的：
一种石斛酒，由包含以下重量份的原料酿造而成，大麦50～70份；大豆30～40份；糯米150～250份；石斛5～10份；玉竹5～10份；麦冬5～10份；大枣10～15份；干姜5～10份；陈皮10～15份；乌梅15～20份；甘草5～10份；五味子5～10份；蜂蜜15～20份；阿胶2～5份；覆盆子10～15份。
通过采用上述技术方案，首先，以石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草、五味子、蜂蜜、阿胶、覆盆子等为主要原料，直接参与石斛酒的酿制过程，既能有效促进药材的营养成分溶解于酒中，再通过这些组分之间的协同作用，提高营养成分的丰富程度，并保证营养成分在酒中的稳定性；其中，石斛能益胃生津、滋阴清热，玉竹养阴润燥、生津止渴，两药配伍具有良好的抗衰老、抗氧化的作用；陈皮能理气健脾、燥湿化痰，能够对中老年人经常出现的脾胃不和、咽炎咳嗽等症状起到保健作用；干姜能温中散寒、温肺化饮，可 以缓解中老年人脾胃功能异常的症状；麦冬能养阴润肺、益胃生津，可以增强石斛和玉竹的抗衰老作用；阿胶能补血、滋阴润燥，大枣能补中益气、养血安神，两药均能够补益气血，既可以作为中老年人的营养补充剂，又可以辅助石斛和玉竹的抗衰老作用；甘草能补脾益气，可以使保健酒中的各类中药药性调和，扩大适应人群；五味子味酸，能益气生津、补肾宁心，蜂蜜味甘，能补中、润燥、解毒，乌梅味酸，能生津止渴，覆盆子味酸，能养肝明目，以上四味药物一方面可以起到补益、调和的作用，另一方面也可以调节药酒的风味和口感；综上所述，采用石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草、五味子、蜂蜜、阿胶、覆盆子等为主要原料，直接参与石斛酒的酿制过程，能提高营养成分的丰富程度和溶出率，还能提高石斛酒的感官，并达到较佳的抗衰老功能。
优选地，由包含以下重量份的原料酿造而成，大麦60份；大豆40份；糯米200份；石斛8份；玉竹7份；麦冬7份；大枣13份；干姜8份；陈皮12份；乌梅15份；甘草7份；五味子8份；蜂蜜18份；阿胶4份；覆盆子13份。
优选地，所述石斛、玉竹和麦冬均呈颗粒状，粒径为350～380μm。其有利于提高石斛、玉竹和麦冬的营养成分在石斛酒中的浸出率和分散度。
优选地，所述糯米为熟化糯米。其用于直接参与制饭过程。
进一步地，所述石斛酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草和五味子酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜、阿胶、覆盆子酿造酒醪的落缸发酵过程；将酒醪进行发酵、蒸煮、过滤的落坛发酵过程，得到所述石斛酒。
具体地，所述制曲过程包括，先将大麦和大豆依次进行粉碎、混合、过筛处理，得到混合粉，再向混合粉中加水搅拌混合，并压酿造而成混合粉块，然后用滤膜包裹混合粉块，并在38.5±0.5℃下恒温静置25天，得到曲块。
具体地，所述制饭过程中，预先对大枣、干姜、陈皮、乌梅、甘草、五味子进行如下处理，先将大枣、干姜、陈皮、乌梅、甘草和五味子进行除杂和水洗处理，再在水中浸润0.5h，水的体积和大枣、干姜、陈皮、乌梅、甘草、五味子的总体积之比为8:1，然后将水加热至沸，继续煎煮2h，双层纱布过滤，得到煎煮液，反复操作3次，合并煎煮液，得到提取液。
具体地，所述制饭过程包括，先将糯米、石斛、玉竹和麦冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡4天，每天搅拌25±5min，沥干水分后蒸制，得到混合料饭。
具体地，所述落缸发酵过程包括，先将混合料饭投入发酵容器中，并加入曲块、蜂蜜、 阿胶的水溶液和覆盆子的汁液，再搅拌混合均匀，然后密封发酵25天，得到酒醪。
具体地，所述落坛发酵过程包括，先将酒醪转移至盛酒容器中，在21～25℃下常温发酵14天，再采用蒸锅升温至67℃后，蒸煮65±5min，然后采用孔径2μm的滤膜过滤酒醪，得到石斛酒。
综上所述，本发明的有益技术效果为：采用石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草、五味子、蜂蜜、阿胶、覆盆子等为主要原料，直接参与石斛酒的酿制过程，能提高营养成分的丰富程度和溶出率，还能提高石斛酒的感官，并达到较佳的抗衰老功能
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与作用更加清楚及易于了解，下面结合具体实施方式对本发明作进一步阐述。
实施例
实施例1：为本发明公开的一种石斛酒，由包含以下重量份的原料酿造而成，大麦60份；大豆40份；糯米200份；石斛8份；玉竹7份；麦冬7份；大枣13份；干姜8份；陈皮12份；乌梅15份；甘草7份；五味子8份；蜂蜜18份；阿胶4份；覆盆子13份。
其中，糯米为熟化糯米；石斛酒原料中各组分的产地、酿造方法中各设备的生厂厂家和型号如表1所示。
同时，石斛酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草和五味子酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜、阿胶、覆盆子酿造酒醪的落缸发酵过程；将酒醪进行发酵、蒸煮、过滤的落坛发酵过程，得到石斛酒。
具体的，制曲方法包括，先将大麦和大豆依次进行粉碎、混合、过筛处理，得到混合粉，再向混合粉中加水搅拌混合，并压酿造而成混合粉块，然后用滤膜包裹混合粉块，并在38.5±0.5℃下恒温静置25天，得到曲块。
制饭过程包括，预先对大枣、干姜、陈皮、乌梅、甘草、五味子进行如下处理，先将大枣、干姜、陈皮、乌梅、甘草和五味子进行除杂和水洗处理，再在水中浸润0.5h，水的体积和大枣、干姜、陈皮、乌梅、甘草、五味子的总体积之比为8:1，然后将水加热至沸，继续煎煮2h，双层纱布过滤，得到煎煮液，反复操作3次，合并煎煮液，得到提取液；然后将糯米、石斛、玉竹和麦冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡4天，每天搅拌25±5min，沥干水分后蒸制，得到混合料饭。
落缸发酵过程包括，先将混合料饭投入发酵容器中，并加入曲块、蜂蜜、阿胶的水溶液 和覆盆子的汁液，再搅拌混合均匀，然后密封发酵25天，得到酒醪。
落坛发酵过程包括，先将酒醪转移至盛酒容器中，在21～25℃下常温发酵14天，再采用蒸锅升温至67℃后，蒸煮65±5min，然后采用孔径2μm的滤膜过滤酒醪，得到石斛酒。
实施例2：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例3：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例4：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例5：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例6：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例7：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
实施例8：为本发明公开的一种石斛酒，与实施例1的不同之处在于，原料中各组分的重量份数如表2所示。
表1
原料/设备 产地/生产厂家和型号
大麦 产自四川阿坝藏族羌族自治州
大豆 产自黑龙江黑河市北安市
糯米 产自浙江省台州市临海市
石斛 产自浙江省台州市
玉竹 产自浙江省金华市磐安县
麦冬 产自浙江省杭州市笕桥镇
大枣 产自河南省三门峡市
干姜 产自浙江省温州市
陈皮 产自广东省江门市
乌梅 产自浙江省湖州市
甘草 产自甘肃省武威市
五味子 产自辽宁省抚顺市
蜂蜜 产自浙江省台州市临海市
阿胶 产自山东省聊城市
覆盆子 产自浙江省台州市临海市
滤膜 海宁市特种过滤设备制造有限公司，Φ500mm，孔径2微米
发酵缸 曲阜市恒诚酿酒设备有限公司，3吨，不锈钢发酵罐
表2
Figure PCTCN2021139704-appb-000001
性能检测试验
1)自由基清除率检测：检测方法参照GB/T 39100-2020，然后根据检测结果计算IC 50(半抑制率)，计算结果如表3所示。
2)感官评价：检测方法参照GB/T 13662-2018，检测结果如表3所示。
3)石斛浸出率检测：检测方法参照醇溶性浸出物测定法(中国药典2020年版通则2201)项下的热浸法测定，检测结果如表3所示。
4)总多糖含量检测：检测方法参照GB/T 13662-2018，检测结果如表3所示。
表3
Figure PCTCN2021139704-appb-000002
由表3可得，采用本发明的配方酿造得到的石斛酒具有较好的感官和较丰富的营养成分，进而能提高石斛酒的抗氧化衰老功能。这是由于本发明以石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草、五味子、蜂蜜、阿胶、覆盆子等为主要原料，直接参与石斛酒的酿制过程，既能有效促进药材的营养成分溶解于酒中，再通过这些组分之间的协同作用，提高营养成分的丰富程度，并保证营养成分在酒中的稳定性。其中，石斛能益胃生津、滋阴清热，玉竹养阴润燥、生津止渴，两药配伍具有良好的抗衰老、抗氧化的作用；陈皮能理气健脾、燥湿化痰，能够对中老年人经常出现的脾胃不和、咽炎咳嗽等症状起到保健作用；干姜能温中散寒、温肺化饮，可以缓解中老年人脾胃功能异常的症状；麦冬能养阴润肺、益胃生津，可以增强石斛和玉竹的抗衰老作用；阿胶能补血、滋阴润燥，大枣能补中益气、养血安神，两药均能够补益气血，既可以作为中老年人的营养补充剂，又可以辅助石斛和玉竹的抗衰老作用；甘草能补脾益气，可以使保健酒中的各类中药药性调和，扩大适应人群；五味子味酸，能益气生津、补肾宁心，蜂蜜味甘，能补中、润燥、解毒，乌梅味酸，能生津止渴，覆盆子味酸，能养肝明目，以上四味药物一方面可以起到补益、调和的作用，另一方面也可以调节药酒的风味和口感。
最后说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进 行修改或者等同替换，而不脱离本发明技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围当中。

Claims (10)

  1. 一种石斛酒，其特征在于：由包含以下重量份的原料酿造而成，大麦50～70份；大豆30～40份；糯米150～250份；石斛5～10份；玉竹5～10份；麦冬5～10份；大枣10～15份；干姜5～10份；陈皮10～15份；乌梅15～20份；甘草5～10份；五味子5～10份；蜂蜜15～20份；阿胶2～5份；覆盆子10～15份。
  2. 根据权利要求1所述的一种石斛酒，其特征在于：由包含以下重量份的原料酿造而成，大麦60份；大豆40份；糯米200份；石斛8份；玉竹7份；麦冬7份；大枣13份；干姜8份；陈皮12份；乌梅15份；甘草7份；五味子8份；蜂蜜18份；阿胶4份；覆盆子13份。
  3. 根据权利要求1所述的一种石斛酒，其特征在于：所述石斛、玉竹和麦冬均呈颗粒状，粒径为350～380μm。
  4. 根据权利要求1所述的一种石斛酒，其特征在于：所述糯米为熟化糯米。
  5. 根据权利要求1～4任一所述的一种石斛酒，其特征在于：所述石斛酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、石斛、玉竹、麦冬、大枣、干姜、陈皮、乌梅、甘草和五味子酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜、阿胶、覆盆子酿造酒醪的落缸发酵过程；将酒醪进行发酵、蒸煮、过滤的落坛发酵过程，得到所述石斛酒。
  6. 根据权利要求5所述的一种石斛酒，其特征在于：所述制曲过程包括，先将大麦和大豆依次进行粉碎、混合、过筛处理，得到混合粉，再向混合粉中加水搅拌混合，并压酿造而成混合粉块，然后用滤膜包裹混合粉块，并在38.5±0.5℃下恒温静置25天，得到曲块。
  7. 根据权利要求5所述的一种石斛酒，其特征在于：所述制饭过程中，预先对大枣、干姜、陈皮、乌梅、甘草、五味子进行如下处理，先将大枣、干姜、陈皮、乌梅、甘草和五味子进行除杂和水洗处理，再在水中浸润0.5h，水的体积和大枣、干姜、陈皮、乌梅、甘草、五味子的总体积之比为8:1，然后将水加热至沸，继续煎煮2h，双层纱布过滤，得到煎煮液，反复操作3次，合并煎煮液，得到提取液。
  8. 根据权利要求7所述的一种石斛酒，其特征在于：所述制饭过程包括，先将糯米、石斛、玉竹和麦冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡4天，每天搅拌25±5min，沥干水分后蒸制，得到混合料饭。
  9. 根据权利要求5所述的一种石斛酒，其特征在于：所述落缸发酵过程包括，先将混合料饭投入发酵容器中，并加入曲块、蜂蜜、阿胶的水溶液和覆盆子的汁液，再搅拌混合均匀，然后密封发酵25天，得到酒醪。
  10. 根据权利要求5所述的一种石斛酒，其特征在于：所述落坛发酵过程包括，先将酒醪转移至盛酒容器中，在21～25℃下常温发酵14天，再采用蒸锅升温至67℃后，蒸煮65± 5min，然后采用孔径2μm的滤膜过滤酒醪，得到石斛酒。
PCT/CN2021/139704 2021-12-15 2021-12-20 一种石斛酒 WO2023108680A1 (zh)

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