CN112603962B - 一种阿胶养颜酒及其制备工艺 - Google Patents
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Abstract
本申请提出了一种阿胶养颜酒及其制备工艺，其中，一种阿胶养颜酒，包括如下重量份数的原料：白酒300～600份、阿胶1～3份、茯苓1～4份、菊花3～8份、白术2～5份、黄精2～4份、地黄2～4份。本申请通过在阿胶中加入茯苓、菊花、白术、黄精、地黄，配制得到的阿胶酒产品各个成分的配伍性好，产品澄清，无沉淀或絮状物析出；且产品稳定性较好，在存放期间依然保持较好的口感，多种成分相配合，使得产品中阿胶的腥臭味和异味被有效调和。
Description
技术领域
本申请属于保健酒制造领域，具体涉及一种阿胶养颜酒及其制备工艺。
背景技术
阿胶，补血滋阴，润燥，止血，用于血虚萎黄，眩晕心悸，心烦不眠，肺燥咳嗽。目前，常见阿胶酒的制备方法是将阿胶以及其他药材进行混合浸渍后取上清液即得到阿胶酒。
传统的阿胶腥臭、异味严重，使用者有恶心呕吐现象发生，阿胶杂质大，粘度大，制备成为阿胶酒的缺点在于：1、含有中药成分，通常澄清度差，易析出沉淀或絮状物质；2、稳定性较差，存放期间，酸量升高、酯量下降，口感较差。
发明内容
为了解决上述问题，本申请提出了一种阿胶养颜酒及其制备工艺，其中，一种阿胶养颜酒，包括如下重量份数的原料：白酒300～600份、阿胶1～3份、茯苓1～4份、菊花3～8份、白术2～5份、黄精2～4份、地黄2～4份。
优选地，由如下原料组成：白酒400份、阿胶1份、茯苓2份、菊花5份、白术3份、黄精3份、地黄3份。
优选地，还包括：异麦芽酮糖醇0.01～0.1份、三聚甘油单硬脂酸酯0.01～0.06份。
优选地，由如下原料组成：原酒450份、阿胶2份、茯苓2.5份、菊花4份、白术3.5份、黄精2份、地黄3份、异麦芽酮糖醇0.04份、三聚甘油单硬脂酸酯0.02份。
本申请通过在阿胶中加入茯苓、菊花、白术、黄精、地黄，配制得到的阿胶酒产品各个成分的配伍性好，产品澄清，无沉淀或絮状物析出；且产品稳定性较好，在存放期间依然保持较好的口感，多种成分相配合，使得产品中阿胶的腥臭味和异味被有效调和。
本申请还公开了一种阿胶养颜酒的制备工艺，包括：
S1：将茯苓、菊花、白术、黄精、地黄进行粗碎；
S2：将阿胶加入原酒中，加热使其溶化得到阿胶液；
S3：将粗碎的药材倒入阿胶液中，加原酒进行浸渍6～8天得到浸渍液；
S4：取浸渍液，静置24小时后取上清液，加蒸馏水和原酒配制得到阿胶养颜酒。
优选地，还包括：S3中将粗碎的药材倒入阿胶液中进行搅拌，搅拌均匀后将其置于130～160℃下烘烤10～20min取出后待温度降至室温后，再加原酒进行浸渍的步骤。
优选地，将粗碎的药材先置于130～160℃下烘烤10～20min，取出待温度降至室温后研磨后得到细粉，再将细粉倒入阿胶液中。
本申请运用烘烤技术，先把药材进行烘烤后进行粉碎，粉碎后加入阿胶液中，再将组合物一起进行烘烤，再加入酒精浸渍，一方面使得药材更好的与阿胶成分调和；另一方面使得组合物的各个成分可以更均匀的分散于白酒中，再一方面使得各个成分的有效成分可以更好的分散于白酒中，有效提高产物的口感。
优选地，利用原酒进行浸渍的过程中，每隔24～48h，将蒸馏水添加到其中以稀释所述原酒，最终浸渍液中的酒精度为45～50度。
发明人在生产过程中发现，在浸渍过程中，对白酒进行稀释，会提高组合物的分散性、稳定性和口感。
优选地，所述原酒是利用甜高粱籽粒、高粱籽粒、甜高粱秸秆经过发酵和蒸馏而成的酒精度为60～65度的白酒。
本申请中制备得到的所述阿胶养颜酒的酒精度为38度。
本申请在制备过程中，对酒精度进行控制，使得到的阿胶养颜酒分散性、稳定性更好，也有利于提高阿胶酒的口感。
本申请能够带来如下有益效果：
1.本申请通过在阿胶中加入茯苓、菊花、白术、黄精、地黄，配制得到的阿胶酒产品各个成分的配伍性好，产品澄清，无沉淀或絮状物析出；且产品稳定性较好，在存放期间依然保持较好的口感，多种成分相配合，使得产品中阿胶的腥臭味和异味被有效调和。
2.本申请运用烘烤技术，先把药材进行烘烤后进行粉碎，粉碎后加入阿胶液中，再将组合物一起进行烘烤，再加入酒精浸渍，一方面使得药材更好的与阿胶成分调和；另一方面使得组合物的各个成分可以更均匀的分散于白酒中，再一方面使得各个成分的有效成分可以更好的分散于白酒中，有效提高产物的口感。
3.发明人在生产过程中发现，在浸渍过程中，对白酒进行稀释，会提高组合物的分散性、稳定性和口感。
4.本申请在制备过程中，对酒精度进行控制，使得到的阿胶养颜酒分散性、稳定性更好，也有利于提高阿胶酒的口感。
具体实施方式
实施例1：一种阿胶养颜酒的制备工艺包括如下步骤：
S1：将茯苓、菊花、白术、黄精、地黄进行粗碎；
S2：将阿胶加入原酒中，加热使其溶化得到阿胶液；
S3：将S1粗碎的药材先置于130～160℃下烘烤10～20min，取出待温度降至室温后研磨后得到细粉；
S4：将细粉倒入阿胶液中，搅拌均匀后将其置于130～160℃下烘烤10～20min取出后待温度降至室温后，加原酒进行浸渍6～8天得到浸渍液，在酒进行浸渍的过程中，每隔24～48h，将蒸馏水添加到其中以稀释所述原酒，最终浸渍液中的酒精度为45～50度；
S5：取浸渍液，静置24小时后取上清液，加蒸馏水加原酒配制得到38度的阿胶养颜酒。
具体的实施条件如下：
实施例2：表征
对于阿胶养颜酒的表征手段包括：
(1)阿胶养颜酒的澄清度：阿胶养颜酒贮存12个月后取出，用10ml比色杯在紫外分光光度计波长660nm下测试透光度T660，用透光度代表阿胶养颜酒的澄清度。
(2)阿胶养颜酒的酯类化合物的含量：将实施例与对比例的养颜酒常温避光密封贮存12个月后，对酒中的主要酯类化合物(乙酸乙酯、乳酸乙酯、丁酸乙酯、己酸乙酯)的含量进行测试。
(3)阿胶养颜酒的口感，对贮存12个月后的阿胶养颜酒的口感从以下两个方向进行评分：1、气味(以无明显异味、有酒香气为优)、2、味道(以酒味醇香为优)，评分为0～10分，10分最佳。
表1阿胶养颜酒的测试结果
从上述实施例的表征数据可知，本实施例通过在阿胶中加入茯苓、菊花、白术、黄精、地黄，多种成分相互配合，得到的组合物在白酒中有极好的配伍性和分散性，得到的酒澄清度较高，稳定性较高，贮存12个月后酒中的酯类化合物没有降低，口感依然保持较好；通过加入异麦芽酮糖醇和三聚甘油单硬脂酸酯，进一步提高了各个成分的分散性、稳定性和口感。
且本申请通过制备方法的调控，包括对药材进行烘烤后细碎，以及对加入药材细粉后的阿胶液进行烘烤处理后浸渍，以及在浸渍过程中添加水对白酒进行稀释的操作，都有效提高了各个成分的分散性、稳定性和口感。
通过对比例1～5的数据说明，阿胶养颜酒中的每种成分都是缺一不可的，都会对整个组合物的口感、分散性、稳定性起到一定的作用；通过对比例6～9的数据可知，在制备过程中，对于白酒的酒精度的控制使极为重要的，控制得当的话，会有利于各个成分的分散性、稳定性和口感。
本说明书中的各个实施例均采用递进的方式描述，各个实施例之间相同相似的部分互相参见即可，每个实施例重点说明的都是与其他实施例的不同之处。尤其，对于***实施例而言，由于其基本相似于方法实施例，所以描述的比较简单，相关之处参见方法实施例的部分说明即可。
以上所述仅为本申请的实施例而已，并不用于限制本申请。对于本领域技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原理之内所作的任何修改、等同替换、改进等，均应包含在本申请的权利要求范围之内。
Claims (3)
1.一种阿胶养颜酒，其特征在于，由如下原料制成：原酒450份、阿胶2份、茯苓2.5份、菊花4份、白术3.5份、黄精2份、地黄3份、异麦芽酮糖醇0.04份、三聚甘油单硬脂酸酯0.02份；
所述阿胶养颜酒的制备工艺，包括：
S1：将茯苓、菊花、白术、黄精、地黄进行粗碎；
S2：将阿胶加入原酒中，加热使其溶化得到阿胶液；
S3：将粗碎的药材倒入阿胶液中，加原酒进行浸渍6～8天得到浸渍液；
S4：取浸渍液，静置24小时后取上清液，加蒸馏水和原酒配制得到阿胶养颜酒；
所述制备工艺S3中将粗碎的药材倒入阿胶液中进行搅拌，搅拌均匀后将其置于130～160℃下烘烤10～20min取出后待温度降至室温后，再加原酒进行浸渍；在进行浸渍的过程中，每隔24～48h，将蒸馏水添加到其中以稀释所述原酒，最终浸渍液中的酒精度为45～50度；
所述原酒是利用甜高粱籽粒、高粱籽粒、甜高粱秸秆经过发酵和蒸馏而成的酒精度为60～65度的白酒。
2.根据权利要求1所述的一种阿胶养颜酒，其特征在于，将粗碎的药材先置于130～160℃下烘烤10～20min，取出待温度降至室温后研磨后得到细粉，再将细粉倒入阿胶液中。
3.权利要求1～2任一所述的阿胶养颜酒，其特征在于，所述阿胶养颜酒的酒精度为38度。
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