WO2023108683A1 - 一种黄精酒 - Google Patents

一种黄精酒 Download PDF

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Publication number
WO2023108683A1
WO2023108683A1 PCT/CN2021/139710 CN2021139710W WO2023108683A1 WO 2023108683 A1 WO2023108683 A1 WO 2023108683A1 CN 2021139710 W CN2021139710 W CN 2021139710W WO 2023108683 A1 WO2023108683 A1 WO 2023108683A1
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parts
wine
huangjing
rice
water
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PCT/CN2021/139710
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English (en)
French (fr)
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马哲
彭林
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
    • 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
    • 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
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • 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)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • 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)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • 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
    • A61K36/8965—Asparagus, e.g. garden asparagus or asparagus fern
    • 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
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
    • 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
    • C12G3/026—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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

Definitions

  • the invention relates to the technical field of health wine, in particular to a yellow rice wine.
  • the Chinese patent whose publication number is CN105907578A discloses a kind of health-care wine with ginseng and rhizome sealwort, including wine for soaking, adding 35-25 grams of Codonopsis pilosula, 20-10 grams of medlar and 20-10 grams of sealwort in every 1000 ml of wine for soaking. .
  • the above-mentioned health-care wine is generally made by slicing Chinese medicinal materials such as Codonopsis pilosula and Rhizoma Polygonatum and soaking them in wine, and the nutrients in Chinese medicinal materials have low solubility and stability in wine, especially some Polysaccharides and amino acid nutrients are insoluble in alcohol and prone to precipitation, which will not only affect the senses of health wine, but also make it difficult for the nutrients to be effectively absorbed by the human body, thereby affecting the antioxidant health function of health wine.
  • the problem to be solved in the present invention is to provide a kind of Rhizoma Polygonatum wine for the above-mentioned deficiency existing in the prior art, which solves the problem that the nutritional labeling of the existing Rhizoma Rhizoma Rhizoma Rhizoma is low in solubility and stability in wine, and achieves the improvement of Polygonatum Rhizoma. Effects of wine on sensory and antioxidant health functions.
  • a kind of Huangjing wine which is brewed from the following raw materials in parts by weight: 55-65 parts of barley; 35-45 parts of soybean; 65-75 parts of glutinous rice; 10-15 parts of poria cocos; 25 parts; 15-25 parts of wolfberry; 15-20 parts of honey; 15-20 parts of mulberry.
  • the compatibility of medicines has a synergistic effect on anti-oxidation and anti-aging;
  • Poria cocos has the functions of diuresis and dampness, invigorates the spleen, calms the mind and calms the nerves, and asparagus has the functions of nourishing yin and moistening dryness, clearing the lungs and promoting body fluid, and the compatibility of the two medicines can enhance the anti-aging effect of medicinal wine Effect, and then mix honey with moisturizing and detoxifying effect and mulberry with moisturizing and moisturizing effect, on the one hand, it can adjust the flavor and taste of medicinal wine, on the other hand, it can also make the effect of medicinal wine more moderate, making it easier for people to accept; in summary As mentioned above, Poria cocos, asparagus, sealwort, medlar, honey, mulberry, etc.
  • sealwort wine are used as main raw materials to directly participate in the brewing process of sealwort wine, which can ensure the solubility and stability of nutrients in the wine, and improve the extraction rate and total polysaccharide content of sealwort , and then improve the sensory and anti-oxidation health functions of Huangjing wine.
  • it is brewed from raw materials containing the following parts by weight: 60 parts of barley; 40 parts of soybean; 72 parts of glutinous rice; 12 parts of poria cocos; 10 parts of asparagus; . Under this ratio, the sensory and antioxidant health functions of Huangjing wine are the best.
  • both the Poria cocos and Asparagus are in granular form with a particle size of 350-380 ⁇ m. It is beneficial to improve the leaching rate and dispersibility of the nutrient components of Poria cocos and Asparagus in Huangjing wine.
  • the glutinous rice is cooked glutinous rice. It is used to directly participate in the meal making process.
  • the brewing method of Huangjing wine includes the koji making process of using barley and soybeans to brew koji; the rice making process of using glutinous rice, Poria cocos, asparagus, sealwort and wolfberry to brew mixed rice; using koji, mixed material
  • 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.
  • Polygonatum and Lycium barbarum are preliminarily treated as follows. Firstly, Polygonatum and Lycium barbarum are removed from impurities and washed with water, and then soaked in water for 0.5h. The ratio of the volume of water to the total volume of Polygonatum and Lycium barbarum 8:1, then heat the water to boiling, continue to decoct for 2 hours, filter with double gauze to obtain the decoction, repeat the operation 3 times, combine the decoction to obtain the extract.
  • the rice preparation process includes first putting glutinous rice, poria cocos and asparagus into a mixing container, adding cold boiled water and extract, then soaking at a constant temperature at 4-8°C for 3 days, stirring for 25 ⁇ 5min every day, Drain the water and steam to obtain the mixed rice.
  • the tank-drop fermentation process includes firstly putting the rice mixture into a fermentation container, adding koji pieces, honey and mulberry 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 60°C, cooking for 65 ⁇ 5min, and then using Filter the wine mash with a filter membrane with a pore size of 2 ⁇ m to obtain Huangjing wine.
  • the beneficial technical effect of the present invention is: adopt poria cocos, asparagus, sealwort, wolfberry, honey, mulberry etc. as main raw material, directly participate in the brewing process of sealwort wine, can guarantee the solubility and stability of nutrients in wine Improve the leaching rate and total polysaccharide content of Rhizoma Polygonatum, and then improve the sensory and antioxidant health functions of Rhizoma Rhizoma Rhizoma.
  • Embodiment 1 It is a kind of Huangjing 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; 72 parts of glutinous rice; 12 parts of poria cocos; 10 parts of asparagus; 22 parts of sealwort ; 22 parts of wolfberry; 18 parts of honey; 20 parts of mulberries.
  • the glutinous rice is ripe glutinous rice; Poria cocos and asparagus are both in granular form with a particle size of 350-380 ⁇ m.
  • the brewing methods of Huangjing wine include the koji-making process of using barley and soybeans to brew koji; The vat fermentation process of brewing wine mash with mulberries; the fermentation process of fermenting, cooking and filtering the wine mash to obtain Huangjing wine.
  • 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, pre-processing Polygonatum and Lycium barbarum as follows, first removing impurities and washing with water, and then soaking in water for 0.5h, the ratio of the volume of water to the total volume of Polygonatum and Lycium barbarum is 8:1, Then heat the water to boil, continue to decoct for 2 hours, filter with double-layer gauze to obtain the decoction, repeat the operation 3 times, combine the decoction to obtain the extract; then put the glutinous rice, poria cocos and asparagus into the mixing container, And add cold boiled water and extract, and then soak at a constant temperature of 4-8°C for 3 days. It is best to control the soaking temperature at about 5°C, stir for 25 ⁇ 5min every day, drain the water, and steam to obtain the rice mixture.
  • the vat fermentation process includes first putting the mixed rice into the fermentation container, adding koji, honey and mulberry juice, stirring and mixing evenly, and then sealing and fermenting for 25 days to obtain the wine mash.
  • the falling altar fermentation process includes first transferring the wine mash to a wine container, and fermenting at room temperature at 21-25°C for 14 days. Cook for 65 ⁇ 5min, and then filter the wine mash with a filter membrane with a pore size of 2 ⁇ m to obtain Huangjing wine.
  • Embodiment 2 It is a Huangjing 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 Huangjing 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 Huangjing 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 Huangjing 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 Huangjing 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 Huangjing 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 Huangjing 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 dip method under the determination method of alcohol-soluble extracts (General Rules 2201 of the Chinese Pharmacopoeia 2020 Edition). The detection results are shown in Table 3.
  • the Huangjing wine brewed by the formula of the present invention has better sensory properties and richer nutritional components, and can improve the antioxidant health function of the Huangjing wine. This is because the present invention uses Poria cocos, asparagus, sealwort, wolfberry, honey, mulberry, etc.
  • sealwort has the functions of nourishing qi and nourishing yin, invigorating the spleen, moistening the lungs, and benefiting the kidney
  • wolfberry has the functions of nourishing the liver and kidney, benefiting the eyesight, and the compatibility of the two drugs against Oxidation and anti-aging have a synergistic effect
  • Poria cocos has the functions of diuresis and dampness, invigorating the spleen, calming the mind and calming the nerves
  • asparagus has the functions of nourishing yin and moistening dryness, clearing the lungs and promoting body fluid, and the compatibility of the two medicines can enhance the anti-aging effect of medicinal wine.
  • Compatibility with honey which has moisturizing and detoxifying effects
  • mulberry which has the effect of promoting body fluid and moistening dryness

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Abstract

一种黄精酒，其由包含以下重量份的原料酿造而成，大麦55～65份；大豆35～45份；糯米65～75份；茯苓10～15份；天冬10～15份；黄精15～25份；枸杞15～25份；蜂蜜15～20份；桑葚15～20份。采用茯苓、天冬、黄精、枸杞、蜂蜜、桑葚等为主要原料，直接参与黄精酒的酿制过程，能保证营养成分在酒中溶解度和稳定性，提高黄精浸出率和总多糖含量，进而提高黄精酒的感官和抗氧化保健功能。

Description

一种黄精酒 技术领域
本发明涉及保健酒的技术领域，尤其是涉及一种黄精酒。
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CN105907578A的中国专利公开了一种参杞黄精保健酒，包括浸泡用酒，在每1000毫升的浸泡用酒中加入党参35～25克、枸杞子20～10克、黄精20～10克、巴戟天15～5克、续断15～5克和白糖45～35克，然后进行浸泡，制得参杞黄精保健酒成品。
上述中的现有技术方案存在以下缺陷：上述保健酒一般通过对党参、黄精等中药材切片后加酒浸泡而成，中药材中的营养成分在酒中溶解度和稳定性较低，尤其是一些多糖类、氨基酸类营养成分，其难溶于酒精、较易出现沉淀，不仅会影响保健酒的感官，还会导致营养成分难以被人体有效吸收，进而影响保健酒的抗氧化保健功能。
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黄精酒，其解决了现有黄精酒的营养成分在酒中溶解度和稳定性较低的问题，达到了提高黄精酒的感官和抗氧化保健功能的效果。
本发明的上述发明目的是通过以下技术方案得以实现的：
一种黄精酒，由包含以下重量份的原料酿造而成，大麦55～65份；大豆35～45份；糯米65～75份；茯苓10～15份；天冬10～15份；黄精15～25份；枸杞15～25份；蜂蜜15～20份；桑葚15～20份。
通过采用上述技术方案，首先，以茯苓、天冬、黄精、枸杞、蜂蜜、桑葚等为主要原料，直接参与黄精酒的酿制过程，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，保证营养成分在酒中的稳定性；其中，黄精具有补气养阴、健脾、润肺、益肾的功能，枸杞具有滋补肝肾、益精明目的功能，两药配伍对抗氧化、抗衰老具有协同作用；而茯苓具有利水渗湿、健脾、宁心安神的功能，天冬具有养阴润燥、清肺生津的功能，两药 配伍能够增强药酒的抗衰老效果，再配伍具有润燥解毒作用的蜂蜜和具有生津润燥作用的桑葚，一方面可以调节药酒的风味和口感，另一方面还可以使药酒的作用比较缓和，使人更容易接受；综上所述，采用茯苓、天冬、黄精、枸杞、蜂蜜、桑葚等为主要原料，直接参与黄精酒的酿制过程，能保证营养成分在酒中溶解度和稳定性，提高黄精浸出率和总多糖含量，进而提高黄精酒的感官和抗氧化保健功能。
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72份；茯苓12份；天冬10份；黄精22份；枸杞22份；蜂蜜18份；桑葚20份。在该配比下，黄精酒的感官和抗氧化保健功能最佳。
优选地，所述茯苓和天冬均呈颗粒状，粒径为350～380μm。其有利于提高茯苓和天冬的营养成分在黄精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，所述黄精酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、茯苓、天冬、黄精和枸杞酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜和桑葚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，得到所述黄精酒。
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，预先对黄精和枸杞进行如下处理，先将黄精、枸杞进行除杂和水洗处理，再在水中浸润0.5h，水的体积和黄精、枸杞的总体积之比为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、茯苓和天冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡3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、蜂蜜和桑葚的汁液，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60℃后，蒸煮65±5min，然后采用孔径2μm的滤膜过滤酒醪，得到黄精酒。
综上所述，本发明的有益技术效果为：采用茯苓、天冬、黄精、枸杞、蜂蜜、桑葚等为主要原料，直接参与黄精酒的酿制过程，能保证营养成分在酒中溶解度和稳定性，提高黄精浸出率和总多糖含量，进而提高黄精酒的感官和抗氧化保健功能。
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黄精酒，其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72份；茯苓12份；天冬10份；黄精22份；枸杞22份；蜂蜜18份；桑葚20份。其中，糯米为熟化糯米；茯苓和天冬均呈颗粒状，粒径为350～380μm。
同时，黄精酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、茯苓、天冬、黄精和枸杞酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜和桑葚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，得到黄精酒。
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，预先对黄精和枸杞进行如下处理，先将黄精、枸杞进行除杂和水洗处理，再在水中浸润0.5h，水的体积和黄精、枸杞的总体积之比为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、茯苓和天冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡3天，最好是将浸泡温度控制在5℃左右，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、蜂蜜和桑葚的汁液，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，最好是将发酵温度控制在22℃左右，再采用蒸锅升温至60℃后，蒸煮65±5min，然后采用孔径2μm的滤膜过滤酒醪，得到黄精酒。
另外，黄精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。
实施例2：为本发明公开的一种黄精酒，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黄精酒，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黄精酒，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黄精酒，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黄精酒，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黄精酒，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黄精酒，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
糯米 产自浙江省台州市临海市
大麦 产自四川省阿坝藏族羌族自治州
大豆 产自黑龙江省黑河市北安市
黄精 产自浙江省金华市磐安县
枸杞 产自宁夏省中卫市中宁县
茯苓 产自湖北省黄冈市罗田县
天冬 产自四川省泸州市古蔺县
蜂蜜 产自浙江省台州市临海市
桑葚 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 PCTCN2021139710-appb-000001
Figure PCTCN2021139710-appb-000002
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)黄精浸出率检测：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 PCTCN2021139710-appb-000003
由表3可得，采用本发明的配方酿造得到的黄精酒具有较佳的感官和较丰富的营养成分，进而能提高黄精酒的抗氧化保健功能。这是由于本发明以茯苓、天冬、黄精、枸杞、蜂蜜、桑葚等为主要原料，直接参与黄精酒的酿制过程，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，保证营养成分在酒中的稳定性；其中，黄精具有补气养阴、健脾、润肺、益肾的功能，枸杞具有滋补肝肾、益精明目的功能，两药配伍对抗氧化、抗衰老具有协同作用；而茯苓具有利水渗湿、健脾、宁心安神的功能，天冬具有养阴润燥、清肺生津的功能，两药配伍能够增强药酒的抗衰老效果，再配伍具有润燥解毒作用的蜂蜜和具有 生津润燥作用的桑葚，一方面可以调节药酒的风味和口感，另一方面还可以使药酒的作用比较缓和，使人更容易接受。
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. 一种黄精酒，其特征在于：由包含以下重量份的原料酿造而成，大麦55～65份；大豆35～45份；糯米65～75份；茯苓10～15份；天冬10～15份；黄精15～25份；枸杞15～25份；蜂蜜15～20份；桑葚15～20份。
  2. 根据权利要求1所述的一种黄精酒，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72份；茯苓12份；天冬10份；黄精22份；枸杞22份；蜂蜜18份；桑葚20份。
  3. 根据权利要求1所述的一种黄精酒，其特征在于：所述茯苓和天冬均呈颗粒状，粒径为350～380μm。
  4. 根据权利要求1所述的一种黄精酒，其特征在于：所述糯米为熟化糯米。
  5. 根据权利要求1～4任一所述的一种黄精酒，其特征在于：所述黄精酒的酿造方法包括，采用大麦和大豆酿造曲块的制曲过程；采用糯米、茯苓、天冬、黄精和枸杞酿造混合料饭的制饭过程；采用曲块、混合料饭、蜂蜜和桑葚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，得到所述黄精酒。
  6. 根据权利要求5所述的一种黄精酒，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所述的一种黄精酒，其特征在于：所述制饭过程中，预先对黄精和枸杞进行如下处理，先将黄精、枸杞进行除杂和水洗处理，再在水中浸润0.5h，水的体积和黄精、枸杞的总体积之比为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所述的一种黄精酒，其特征在于：所述制饭过程包括，先将糯米、茯苓和天冬投入混料容器中，并加入冷开水和提取液，再在4～8℃下恒温浸泡3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所述的一种黄精酒，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、蜂蜜和桑葚的汁液，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所述的一种黄精酒，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60℃后，蒸煮65±5min，然后采用孔径2μm的滤膜过滤酒醪，得到黄精酒。
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