CN111909817A - 一种梅花鹿血酒的制作工艺 - Google Patents
一种梅花鹿血酒的制作工艺 Download PDFInfo
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Abstract
本发明涉及酒类酿造技术领域,且公开了一种梅花鹿血酒的制作工艺;本梅花鹿血酒的制作工艺包括以下步骤:S1、准备材料;S2、筛选粉碎;S3、搅拌浸泡;S4、蒸馏提取;S5、综合处理;S6、勾调,本发明添加了人参、杜仲叶、党参、当归,有效增加鹿血酒的保健功效,且添加了枸杞子、大枣、桂圆、山药、茯苓、酸枣仁,有效改善了鹿血酒的口感,使其更加适合饮用,添加了益智仁、山茱萸、砂仁、丁香、芡实,有效改善鹿血酒饮用过多容易造成上火的问题,且鹿血酒抗疲劳、滋阴补阳功效更加明显,使用超声波设备加速陈化,可加快鹿血酒的发酵,缩短制作周期,提高制作效率,且可进行不同比例的勾调,使得保健功效更加明确。
Description
技术领域
本发明属于酒类酿造技术领域,具体为一种梅花鹿血酒的制作工艺。
背景技术
鹿血酒是我国河南著名的药用酒类。自古以来就是宫廷皇族、达官显贵治病健身的珍品,以其为主的复方制品被称为仙家服食丹方。鹿血在民间也广为流传,视为中药之上品。早于唐代,孙思邈所著的《千金翼方*食疗》中就有关鹿血养生的记载,以后历代本草均有鹿血奇效的论述。在宋代就有刺血生饮鹿血后肤革充盈,健饮啖的记载。据徐珂《清稗类钞》云:文宗御守时,体多疾,面常黄,医谓鹿血可饮,于是养鹿百数十,日命取血以进。
鹿血酒的制备方法一般为将鹿茸内骨髓,浸入白酒中,制成20%的药酒;将鹿颈静脉血,合入白酒,制成30%的药酒;固体的血片研细,兑酒即成。
现有的鹿血酒制备过程简单,但所需发酵时间较长,且鹿茸酒存在血腥味浓、沉淀多、口感差、不利用消化吸收等缺点,对于保健药酒来说,不利于销售,且制作周期长,在生产时也造成效率较低,鹿血酒饮用过多也容易造成上火;因此,针对目前的状况,现需对其进行改进。
发明内容
针对上述情况,为克服现有技术的缺陷,本发明提供一种梅花鹿血酒的制作工艺,有效的解决了现有的鹿血酒制备过程简单,但所需发酵时间较长,且鹿茸酒存在血腥味浓、沉淀多、口感差、不利用消化吸收等缺点,对于保健药酒来说,不利于销售,且制作周期长,在生产时也造成效率较低,鹿血酒饮用过多也容易造成上火的问题。
为实现上述目的,本发明提供如下技术方案:
一种梅花鹿血酒的制作工艺,包括以下步骤:
S1、准备材料:选用鹿血10-21份、人参5-8份、杜仲叶8-16份、党参5-11份、当归7-14份、枸杞子15-30份、大枣8-21份、桂圆7-18份、山药9-20份、茯苓6-13份、酸枣仁10-30份、益智仁5-15份、山茱萸8-15份、砂仁5-10份、丁香9-13份以及芡实10-20份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速3800-4200r/min,粉碎细度20-120目的粉碎机,且使得粉碎后的颗粒能够通过15-20目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为150-200份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50-100r/min,且顺时针搅拌3-5min,充分混合后,将土坛进行封口,并放置在25-28℃的恒温恒湿的干燥的地窖中静置1-2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过150-300℃的蒸汽蒸馏20-30min,获得酒液,冷却30-45min后,二次过滤出杂质,静置1-3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为10-15KHZ,处理时间15-35min以促进陈化,陈化后恒温静置3-5h,将鹿血用转速为35-50r/min的电动搅拌器同一方向搅拌1-3min,经过超滤膜过滤1-3次,再通过X射线灭菌,选用波长在25000~80000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在20-24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为10:1-200:15,勾调混合后静置1-3d,获得梅花鹿血酒。
作为本发明的一种优选方案,在S2步骤中,大枣、桂圆和酸枣仁均经过去核去壳处理,且粉碎机在使用前经过清理消毒。
作为本发明的一种优选方案,在S3步骤中,土坛采用无内釉土陶坛,容量为30-50L,封口采用牛皮纸覆盖扎紧,再在整个土坛覆盖保鲜膜密封。
作为本发明的一种优选方案,在S4步骤中,操作人员全程穿戴无菌服以及佩戴口罩,初次过滤采用筛孔为10-15目的筛网,过滤1-3次,二次过滤采用超滤膜,且过滤次数为2-5次。
作为本发明的一种优选方案,在S5步骤中,超生波设备使用时温度设置为75-85℃。
作为本发明的一种优选方案,在S6步骤中,勾调混合时采用15-20r/min的搅拌器,且顺时针搅拌10-15min。
与现有技术相比,本发明的有益效果是:本发明中添加了人参、杜仲叶、党参、当归,有效增加鹿血酒的保健功效,且添加了枸杞子、大枣、桂圆、山药、茯苓、酸枣仁,有效改善了鹿血酒的口感,使其更加适合饮用,添加了益智仁、山茱萸、砂仁、丁香、芡实,有效改善鹿血酒饮用过多容易造成上火的问题,且鹿血酒抗疲劳、滋阴补阳功效更加明显;
本发明,在制备过程中,使用超声波设备加速陈化,可加快鹿血酒的发酵,缩短了制作周期,提高了制作效率,便于销售;
本发明,添加的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实均经过研磨,能够更好地与酱香型白酒进行混合,提高了有效成分的利用吸收率;
本发明,可根据需要使用的保健功效,进行不同比例的勾调,使得保健功效更加明确。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。
在附图中:
图1为本发明流程图;
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,本发明提供一种方案:一种梅花鹿血酒的制作工艺,包括以下步骤:
S1、准备材料:选用鹿血10-21份、人参5-8份、杜仲叶8-16份、党参5-11份、当归7-14份、枸杞子15-30份、大枣8-21份、桂圆7-18份、山药9-20份、茯苓6-13份、酸枣仁10-30份、益智仁5-15份、山茱萸8-15份、砂仁5-10份、丁香9-13份以及芡实10-20份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速3800-4200r/min,粉碎细度20-120目的粉碎机,且使得粉碎后的颗粒能够通过15-20目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为150-200份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50-100r/min,且顺时针搅拌3-5min,充分混合后,将土坛进行封口,并放置在25-28℃的恒温恒湿的干燥的地窖中静置1-2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过150-300℃的蒸汽蒸馏20-30min,获得酒液,冷却30-45min后,二次过滤出杂质,静置1-3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为10-15KHZ,处理时间15-35min以促进陈化,陈化后恒温静置3-5h,将鹿血用转速为35-50r/min的电动搅拌器同一方向搅拌1-3min,经过超滤膜过滤1-3次,再通过X射线灭菌,选用波长在25000~80000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在20-24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为10:1-200:15,勾调混合后静置1-3d,获得梅花鹿血酒。
其中,在S2步骤中,大枣、桂圆和酸枣仁均经过去核去壳处理,且粉碎机在使用前经过清理消毒,在S3步骤中,土坛采用无内釉土陶坛,容量为30-50L,封口采用牛皮纸覆盖扎紧,再在整个土坛覆盖保鲜膜密封,在S4步骤中,操作人员全程穿戴无菌服以及佩戴口罩,初次过滤采用筛孔为10-15目的筛网,过滤1-3次,二次过滤采用超滤膜,且过滤次数为2-5次,在S5步骤中,超生波设备使用时温度设置为75-85℃,在S6步骤中,勾调混合时采用15-20r/min的搅拌器,且顺时针搅拌10-15min。
实施例一
一种梅花鹿血酒的制作工艺,包括以下步骤:
S1、准备材料:选用鹿血15份、人参5份、杜仲叶5份、党参5份、当归5份、枸杞子10份、大枣5份、桂圆5份、山药5份、茯苓5份、酸枣仁5份、益智仁3份、山茱萸5份、砂仁3份、丁香3份以及芡实5份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速4200r/min,粉碎细度100目的粉碎机,且使得粉碎后的颗粒能够通过15目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为150份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50r/min,且顺时针搅拌5min,充分混合后,将土坛进行封口,并放置在26℃的恒温恒湿的干燥的地窖中静置2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过200℃的蒸汽蒸馏30min,获得酒液,冷却40min后,二次过滤出杂质,静置3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为15KHZ,处理时间30min以促进陈化,陈化后恒温静置4h,将鹿血用转速为35r/min的电动搅拌器同一方向搅拌3min,经过超滤膜过滤1-3次,再通过X射线灭菌,选用波长在60000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为10:1,勾调混合后静置3d,获得梅花鹿血酒。
通过上述方法制作的梅花鹿血酒,口感甘甜,且可对血小板减小症、白细胞减少症、再生障碍性贫血及化学药物中毒性贫血所引起的眩晕、头痛、乏力、齿龈出血、失眠等症状及血象均有改善。
实施例二
一种梅花鹿血酒的制作工艺,包括以下步骤:
S1、准备材料:选用鹿血10份、人参5份、杜仲叶5份、党参5份、当归5份、枸杞子15份、大枣8份、桂圆10份、山药7份、茯苓5份、酸枣仁12份、益智仁5份、山茱萸8份、砂仁5份、丁香5份以及芡实5份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速4200r/min,粉碎细度100目的粉碎机,且使得粉碎后的颗粒能够通过15目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为150份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50r/min,且顺时针搅拌5min,充分混合后,将土坛进行封口,并放置在26℃的恒温恒湿的干燥的地窖中静置2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过200℃的蒸汽蒸馏30min,获得酒液,冷却40min后,二次过滤出杂质,静置3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为15KHZ,处理时间30min以促进陈化,陈化后恒温静置4h,将鹿血用转速为35r/min的电动搅拌器同一方向搅拌3min,经过超滤膜过滤3次,再通过X射线灭菌,选用波长在60000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为15:1,勾调混合后静置3d,获得梅花鹿血酒。
通过上述方法制作的梅花鹿血酒,口感甘甜回津,略带酸味,且对风湿和类风湿症则有显著疗效。
实施例三
一种梅花鹿血酒的制作工艺,包括以下步骤:
S1、准备材料:选用鹿血15份、人参8份、杜仲叶7份、党参8份、当归10份、枸杞子30份、大枣10份、桂圆8份、山药12份、茯苓5份、酸枣仁15份、益智仁6份、山茱萸8份、砂仁10份、丁香8份以及芡实5份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速4200r/min,粉碎细度100目的粉碎机,且使得粉碎后的颗粒能够通过15目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为200份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50r/min,且顺时针搅拌5min,充分混合后,将土坛进行封口,并放置在26℃的恒温恒湿的干燥的地窖中静置2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过200℃的蒸汽蒸馏30min,获得酒液,冷却40min后,二次过滤出杂质,静置3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为15KHZ,处理时间30min以促进陈化,陈化后恒温静置4h,将鹿血用转速为35r/min的电动搅拌器同一方向搅拌3min,经过超滤膜过滤3次,再通过X射线灭菌,选用波长在60000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为200:15,勾调混合后静置3d,获得梅花鹿血酒。
通过上述方法制作的梅花鹿血酒,色泽浓郁,口感干爽,对头晕目眩,精神不振有明显疗效。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种梅花鹿血酒的制作工艺,其特征在于:包括以下步骤:
S1、准备材料:选用鹿血10-21份、人参5-8份、杜仲叶8-16份、党参5-11份、当归7-14份、枸杞子15-30份、大枣8-21份、桂圆7-18份、山药9-20份、茯苓6-13份、酸枣仁10-30份、益智仁5-15份、山茱萸8-15份、砂仁5-10份、丁香9-13份以及芡实10-20份作为泡制材料;
S2、筛选粉碎:人工筛选,保证人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实中无霉变,将筛选合格的人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实投入粉碎机进行粉碎,选用风轮式高速旋转刀,转速3800-4200r/min,粉碎细度20-120目的粉碎机,且使得粉碎后的颗粒能够通过15-20目的筛网;
S3、搅拌浸泡:将人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒倒入土坛,取质量份数为150-200份的酱香型白酒倒入土坛与粉碎颗粒用电动搅拌器进行搅拌混合,电动搅拌器转速为50-100r/min,且顺时针搅拌3-5min,充分混合后,将土坛进行封口,并放置在25-28℃的恒温恒湿的干燥的地窖中静置1-2d;
S4、蒸馏提取:取静置后的酒液在无菌环境下初次过滤出人参、杜仲叶、党参、当归、枸杞子、大枣、桂圆、山药、茯苓、酸枣仁、益智仁、山茱萸、砂仁、丁香、芡实的粉碎颗粒,接着通过150-300℃的蒸汽蒸馏20-30min,获得酒液,冷却30-45min后,二次过滤出杂质,静置1-3h后,获得澄清酒液;
S5、综合处理:将提取后的酒液放入超声波设备,选用功率4.8KW以及频率20KHZ的超声波设备,设置超声波频率为10-15KHZ,处理时间15-35min以促进陈化,陈化后恒温静置3-5h,将鹿血用转速为35-50r/min的电动搅拌器同一方向搅拌1-3min,经过超滤膜过滤1-3次,再通过X射线灭菌,选用波长在25000~80000纳米之间的激光,灭菌后加入高浓度酱香型白酒浸泡,且放置在20-24℃的无菌恒温的保温箱中静置;
S6、勾调:取澄清酒液和鹿血按比例勾调,勾调比例为澄清酒液:鹿血为10:1-200:15,勾调混合后静置1-3d,获得梅花鹿血酒。
2.根据权利要求1所述的一种梅花鹿血酒的制作工艺,其特征在于:在S2步骤中,大枣、桂圆和酸枣仁均经过去核去壳处理,且粉碎机在使用前经过清理消毒。
3.根据权利要求1所述的一种梅花鹿血酒的制作工艺,其特征在于:在S3步骤中,土坛采用无内釉土陶坛,容量为30-50L,封口采用牛皮纸覆盖扎紧,再在整个土坛覆盖保鲜膜密封。
4.根据权利要求1所述的一种梅花鹿血酒的制作工艺,其特征在于:在S4步骤中,操作人员全程穿戴无菌服以及佩戴口罩,初次过滤采用筛孔为10-15目的筛网,过滤1-3次,二次过滤采用超滤膜,且过滤次数为2-5次。
5.根据权利要求1所述的一种梅花鹿血酒的制作工艺,其特征在于:在S5步骤中,超生波设备使用时温度设置为75-85℃。
6.根据权利要求1所述的一种梅花鹿血酒的制作工艺,其特征在于:在S6步骤中,勾调混合时采用15-20r/min的搅拌器,且顺时针搅拌10-15min。
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