CN1948451A - 一种保健酒及其制备方法 - Google Patents
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- CN1948451A CN1948451A CNA2005100610569A CN200510061056A CN1948451A CN 1948451 A CN1948451 A CN 1948451A CN A2005100610569 A CNA2005100610569 A CN A2005100610569A CN 200510061056 A CN200510061056 A CN 200510061056A CN 1948451 A CN1948451 A CN 1948451A
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Abstract
本发明公开了一种保健酒及其制备方法。它是以蜂蜜40g、蜂花粉300g、山楂1000g、苦丁茶18g为原料用白酒浸泡的保健酒，该保健酒的制备方法由以下步骤组成：a、蜂花粉用紫外线杀菌；b、山楂经煎炼得山楂原汁，浓缩至固体状后捣碎；c、苦丁茶蒸馏提取，蒸馏液溶入步骤b所得的山楂原汁中一起浓缩至固体状后捣碎；d、将步骤a处理后的蜂花粉和步骤b或c所得的浓缩固体捣碎物溶入白酒中浸泡或与蜂蜜同时溶入白酒中浸泡；e、浸泡22－35天后，过滤即得本品。本保健酒具有调节血脂血压、延缓衰老的功能。
Description
技术领域
本发明涉及一种保健酒及其制备方法，尤其涉及一种以白酒、蜂蜜、蜂花粉、山楂和苦丁茶为主要原料的保健酒及其制备方法。
背景技术
蜂蜜成份很复杂，到目前为止，检出的物质有一百八十余种。主要成份是葡萄糖和果糖等单糖(75％以上)组成，很容易被人体吸收。另外还含有人体细胞、组织和器官所需要的各种营养物质，同时能产生大量的热量而不含有脂肪，蜂蜜能润滑胃肠，可作为治疗便秘的良药。蜂蜜中含量高又易被人体吸收的葡萄糖，能营养心肌和改善心肌的代谢功能，能使心血管舒张和改善冠状血管的血液循环。蜂蜜由于能保证血流正常，因而对心力衰竭和心脏病有一定疗效。
蜂花粉来源于大自然，是高等植物的花粉经蜜蜂采集加工而成，它含有人体通常必需的蛋白质、脂肪、糖类及对人体生理功能具有特殊功效的微量元素，被人们誉为“微量营养库”。目前国内将蜂花粉作为各种制剂，广泛应用于化妆品和保健品领域，并作为临床疾病的治疗药物。
山楂是一种草本植物，山楂营养成份丰富，含蛋白质、脂肪、碳水化合物、钙、磷、铁、胡萝卜素、硫磺素、核黄素、尼克酸、山楂酸、柠檬酸、维生素丙等成份，其中每百克果实中，含钙85毫克，占各种果品中的第一位；丙种维生素的含量比苹果多17倍以上，号称“北方珍品”。对食欲不振，消化不良、高血压、冠心病、痢疾等有较好的食疗保健作用，已被证明可维护心肌组织健康、血液流通及抗氧化保护。
苦丁茶除含有茶多酚、儿茶素、咖啡碱、维生素等茶叶含有的成份外，还富含黄酮类化合物、皂苷、氨基酸、熊果酸、无机盐、多种稀有微量元素等营养药用成份。尤其是具保健作用的黄酮类化合物含量高于绿茶10倍以上，而咖啡碱含量仅为绿茶的1％。据《中医大辞典》记载：“苦丁茶，味苦甘，性寒，入肝、肺、胃三经，散风热，清头目，解消炎。治风热头痛、齿痛、目赤、耳鸣、热病顽渴等”。悠久的历史记载和丰富的民间实践证实，苦丁茶具有清热降火、生津止渴、消炎解毒、止泻镇痛、杀菌止血、去痧利喉、明目益思，健胃消积、除腻解酒、减肥降压，消滞抗癌等多种功效。
中国专利申请号为CN200410021861.4，公开号为CN1560216A，发明名称为‘一种蜂蜜蜂花粉酒及其制备方法’中公开了一种以红曲、蜂蜜、蜂花粉和山楂为主要原料经发酵后酿制而成的保健酒及其制备方法，目前尚没有以白酒、蜂蜜、蜂花粉和山楂、苦丁茶为原料、采用本发明工艺制备的保健酒。
发明内容
本发明的目的旨在提供一种以白酒、蜂花粉、山楂为主要原料，还可加入苦丁茶、蜂蜜的保健酒及其制备方法。本发明的技术方案如下：
本发明所述的保健酒，由每升酒精含量为42-50度的白酒中加入下述重量配比的原料经处理配制而成：
山楂 800g-1200g 蜂花粉 240g-360g
其最佳配比为
山楂 1000g 蜂花粉 300g
上述的保健酒，还可在每升酒精含量为42-50度的白酒中还可加入下述重量配比的原料经处理配制而成：
蜂蜜 36-44g 苦丁茶 16g-30g
因此本发明所述的保健酒，可由每升酒精含量为42-50度的白酒中加入了下述重量配比的原料经处理配制而成：
山楂 800g-1200g 蜂花粉 240g-360g
蜂蜜 36-44g 苦丁茶 16g-30g
其最佳配比为
山楂 1000g 苦丁茶 18g
蜂蜜 40g 蜂花粉 300g
上述所述保健酒的制备方法，由以下步骤组成：
1、蜂花粉用紫外线杀菌；
2、山楂经切片晒干后加水煎炼2次，总加水量为山楂重量的90％，第一次加水量为总水量的2/3，第二次加水量为总水量的1/3；煎炼得山楂原汁；浓缩至固体状后捣碎；
3、苦丁茶以蒸馏方式提取，得苦丁茶蒸馏液，将苦丁茶蒸馏液溶入经煎炼后所得的山楂原汁中一起浓缩，浓缩至固体状后捣碎；
4、将经步骤1处理后所得的蜂花粉和步骤2或3所得的浓缩固体捣碎物直接溶入白酒中浸泡或与蜂蜜同时溶入白酒中浸泡；
5、浸泡22-35天后，经过滤即得本品。
上述所述蜂蜜蜂花粉酒的制备方法，其制备步骤5中的最佳浸泡天数为28天。
本发明保持了原料物质的有效成份，具有调节血脂、延缓衰老的保健功能。
具体实施方式
下面结合实施例对本发明作进一步的描述。但它们不是对本发明的限定。
实施例1
称取酒精含量为45度的白酒5L；
称取蜂蜜200g；
称取蜂花粉1.5Kg，用紫外线杀菌；
称取山楂5Kg，切片晒干后加水煎炼2次，第一次加水3Kg，第二次加水1.5Kg，煎炼得山楂原汁；
称取苦丁茶90g，以蒸馏方式提取，得苦丁茶蒸馏液，将苦丁茶蒸馏液溶入经煎炼后所得的山楂原汁中一起浓缩，浓缩至固体状后捣碎；
将处理后的蜂花粉、山楂和苦丁茶的浓缩固体捣碎物与蜂蜜同时溶入白酒中浸泡，28天后经过滤即得本发明的保健酒。
实施例2
称取酒精含量为42度的白酒10L；
称取蜂蜜440g；
称取蜂花粉3.6Kg，用紫外线杀菌；
称取山楂12Kg，切片晒干后加水煎炼2次，第一次加水7.2Kg，第二次加水3.6Kg，煎炼得山楂原汁；
称取苦丁茶300g，以蒸馏方式提取，得苦丁茶蒸馏液，将苦丁茶蒸馏液溶入经煎炼后所得的山楂原汁中一起浓缩，浓缩至固体状后捣碎；
将处理后的蜂花粉、山楂和苦丁茶的浓缩固体捣碎物与蜂蜜同时溶入白酒中浸泡，35天后经过滤即得本发明的保健酒。
实施例3
称取酒精含量为50度的白酒5L；
称取蜂蜜180g；
称取蜂花粉1.2Kg，用紫外线杀菌；
称取山楂4Kg，切片晒干后加水煎炼2次，第一次加水2.4Kg，第二次加水1.2Kg，煎炼得山楂原汁；
称取苦丁茶80g，以蒸馏方式提取，得苦丁茶蒸馏液，将苦丁茶蒸馏液溶入经煎炼后所得的山楂原汁中一起浓缩，浓缩至固体状后捣碎；
将处理后的蜂花粉、山楂和苦丁茶的浓缩固体捣碎物与蜂蜜同时溶入白酒中浸泡，22天后经过滤即得本发明的保健酒。
实施例4
称取酒精含量为45度的白酒5L；
称取蜂花粉1.5Kg，用紫外线杀菌；
称取山楂5Kg，切片晒干后加水煎炼2次，第一次加水3Kg，第二次加水1.5Kg，煎炼得山楂原汁；浓缩至固体状后捣碎；
将处理后的蜂花粉、山楂同时溶入白酒中浸泡，28天后经过滤即得本发明的保健酒。
实施例5
称取酒精含量为42度的白酒5L；
称取蜂花粉1.2Kg，用紫外线杀菌；
称取山楂4Kg，切片晒干后加水煎炼2次，第一次加水2.4Kg，第二次加水1.2Kg，煎炼得山楂原汁；浓缩至固体状后捣碎；
将处理后的蜂花粉、山楂同时溶入白酒中浸泡，28天后经过滤即得本发明的保健酒。
本发明产品的各项技术指标如下：
经浙江省药品分析研究所对本发明产品蛋白质、氨基酸的检验，检测结果如下：
| 检验项目 | 检验数据 |
| 蛋白质 | 15.30mg/ml |
| 门冬氨酸(Asp) | 0.12mg/ml |
| 丝氨酸(Aer) | 0.18mg/ml |
| 谷氨酸(Glu) | 0.55mg/ml |
| 甘氨酸(Gly) | 0.02mg/ml |
| 组氨酸(His) | 0.32mg/ml |
| 精氨酸(Arg) | 0.05mg/ml |
| 苏氨酸(Thr) | 0.03mg/ml |
| 丙氨酸(Ala) | 0.15mg/ml |
| 脯氨酸(Pro) | 2.83mg/ml |
| 酪氨酸(Tyr) | 0.02mg/ml |
| 缬氨酸(Val) | 0.05mg/ml |
| 甲硫氨酸(Met) | 0.03mg/ml |
| 赖氨酸(Lys) | 0.05mg/ml |
| 亮氨酸(Leu) | 0.05mg/ml |
| 苯丙氨酸(Phe) | 0.02mg/ml |
经浙江省温州市质量技术监督检测院对甲醇、杂醇油、氰化物、锰、铅的检测，检测结果如下：
| 检测项目 | 实测结果 | 指标要求 |
| 甲醇g/L | ＜0.05 | ≤0.4 |
| 杂醇油g/L | 0.5 | ≤2 |
| 氰化物 | ＜5 | ≤5 |
| 锰mg/L | 1 | ≤2 |
| 铅mg/L | ＜0.1 | ≤1 |
经浙江省疾病预防控制中心对酒精度、钾、钙、铁、锌、锰、镁、总黄铜的检测，检测结果如下：
| 检测项目 | 检测结果 |
| 酒精度(V/V)％ | 35 |
| 钾(以K计)mg/L | 1550 |
| 钙(以Ca计)mg/L | 248 |
| 铁(以Fe计)mg/L | 31 |
| 锌(以Zn计)mg/L | 4.4 |
| 锰(以Mn计)mg/L | 30 |
| 镁(以Mg计)mg/L | 550 |
| 总黄酮 | 26.7mg/100ml |
Claims (6)
1、一种保健酒，其特征在于由每升酒精含量为42-50度的白酒中加入下述重量配比的原料配制而成：
山楂800g-1200g 蜂花粉240g-360g。
2、根据权利要求1所述的保健酒，其特征在于由每升酒精含量为42-50度的白酒中加入下述重量配比的原料配制而成：
山楂1000g 蜂花粉300g。
3、根据权利要求1所述的保健酒，其特征在于由每升酒精含量为42-50度的白酒中还加入了下述重量配比的原料配制而成：
蜂蜜36-44g 苦丁茶16g-30g。
4、根据权利要求1或2或3所述的保健酒，其特征在于由每升酒精含量为42-50度的白酒中加入了下述重量配比的原料配制而成：
蜂蜜40g 蜂花粉300g
山楂1000g 苦丁茶18g。
5、根据权利要求1至4中任一项权利要求所述保健酒的制备方法，其特征在于由以下步骤组成：
a、蜂花粉用紫外线杀菌；
b、山楂经切片晒干后加水煎炼2次，总加水量为山楂重量的90％，第一次加水量为总水量的2/3，第二次加水量为总水量的1/3，煎炼得山楂原汁，浓缩至固体状后捣碎；
c、苦丁茶以蒸馏方式提取，得苦丁茶蒸馏液，将苦丁茶蒸馏液溶入经步骤b煎炼后所得的山楂原汁中一起浓缩，浓缩至固体状后捣碎；
d、将经步骤a处理后所得的蜂花粉和步骤b或c所得的浓缩固体捣碎物直接溶入白酒中浸泡或与蜂蜜同时溶入白酒中浸泡；
e、浸泡22-35天后，经过滤即得本品。
6、根据权利要求5所述保健酒的制备方法，其特征在于制备步骤e中的浸泡天数为28天。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952741A (zh) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | 一种玛咖保健酒及其制备方法 |
| CN103305385A (zh) * | 2013-07-12 | 2013-09-18 | 荔浦县振宇大果山楂开发有限公司 | 山楂果酒的制作方法 |
| CN103320260A (zh) * | 2013-05-31 | 2013-09-25 | 句容市白兔镇永丰果业专业合作社 | 一种山楂白茶酒及其制备方法 |
| CN106544260A (zh) * | 2016-11-09 | 2017-03-29 | 北海和思科技有限公司 | 一种山楂保健酒及其制备方法 |
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2005
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952741A (zh) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | 一种玛咖保健酒及其制备方法 |
| CN103320260A (zh) * | 2013-05-31 | 2013-09-25 | 句容市白兔镇永丰果业专业合作社 | 一种山楂白茶酒及其制备方法 |
| CN103320260B (zh) * | 2013-05-31 | 2015-01-21 | 句容市白兔镇永丰果业专业合作社 | 一种山楂白茶酒及其制备方法 |
| CN103305385A (zh) * | 2013-07-12 | 2013-09-18 | 荔浦县振宇大果山楂开发有限公司 | 山楂果酒的制作方法 |
| CN106544260A (zh) * | 2016-11-09 | 2017-03-29 | 北海和思科技有限公司 | 一种山楂保健酒及其制备方法 |
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