CN100462428C - 一种山里红酒的生产方法 - Google Patents
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Abstract
一种山里红酒的生产方法，技术要点是先将山里红果经筛选、去杂、破碎后，加入一定量的水，并加入适量的二氧化硫及糖化酶混匀；在混浆过程中依次加入果胶酶、酵母菌；在静置状态下进行控温发酵，发酵后分离并去除果核、果皮，并补加适量的二氧化硫，然后进行下胶，待澄清后进行硅澡土过滤；在零下4～5℃内静置4-5天，经过滤、陈酿，再加入适量的白砂糖；经除菌过滤，加热使酒成熟，降至常温后即为成品。由于山里红自身的淀粉含量占27.1%，为了有效利用这一潜在资源，本发明采用糖化酶来转化淀粉，将其转化为可以被酵母菌吸收利用的糖源，充分利用山里红内在的能量，从而大大地降低了生产成本。
Description
技术领域
本发明属于食用酒类技术领域，具体地说是一种利用纯自然生长的山里红酿酒的生产方法。
背景技术
众所周知，随着人们生活水平的不断提高，人们从过去的温饱型向营养、保健型追求；衣食住行回归大自然，人们就越来越注意科学饮食、营养配餐。目前，果品的酒类越来越受到更多人们的欢迎，因为它保留了果品的原有的有效成份，促进人体的新陈代谢，其中有葡萄酒、山楂酒等。由于传统的自然发酵工艺其各种酵母杂菌繁多，原酒的口味质量无法得到保障，而且绝大多数的果酒均是通过一定量的乙醇勾兑出来的，不仅口感不好，而且为了延长保存期需加入一定量的防腐剂等化学成份。另外不同的果品其营养成份也不尽相同。
发明内容
本发明的目的是提供一种利用纯自然生长的山里红酿制山里红酿酒的生产方法。
本发明的目的是这样实现的：
①先将山里红果经筛选、去杂、破碎后，加入一定量的水，并加入适量的二氧化硫及糖化酶，充分混匀；在混浆循环过程中依次加入果胶酶、酵母菌并保持05—1小时；
②在静置状态下进行控温发酵，温度为18—26℃，发酵时间为6—10天，然后分离并去除果核、果皮，并补加适量的二氧化硫，使每升山里红原酒中含有20—40毫克二氧化硫，然后进行下胶，待澄清后进行硅澡土过滤；
③在零下—4～—5℃内静置4—5天，然后经过滤、陈酿，再加入适量的白砂糖，使每升山里红原酒中含有12—120克白砂糖；经除菌过滤，在45—80℃下保持10—20分钟，降至常温后即为成品；
上述所投入各原料成份及重量份数比为：山里红1000份.水1500—2000份.糖化酶0.005—0.0075份.果胶酶0.002—0.004份.酵母菌0.005—0.01份。
在混浆循环中加入果胶酶、酵母菌后，使酵母菌开始启动，随着酵母菌的活动使源糖转化为乙醇，糖化酶使山里红中所含有的淀粉转化为果糖，而不断地供给酵母菌的活动和繁殖，同时，果胶酶又帮助糖化酶分解果汁淀粉。经过化验并计算酵母菌在活动繁殖的盛旺期为达到预先所要求的乙醇含量，则需补加适量的甘蔗糖。
山里红学名辽红，生长在辽东半岛，是一种果皮深红.果肉深粉或紫红、口味酸稍甜的野生天然保健食品。山里红果实中的营养物质，水溶性的物质有糖、有机酸、花色素、果胶、单宁、矿物质、维生素、含氮物质和风味物质；非水溶生物质有淀粉、原果胶、维生素、脂肪、叶绿素、含氮物质和风味物质。果实中的总糖占6—15％，其中葡萄糖占2.44—5.55％、果糖占3.24—6.30％、有机酸含量为3—5％，这里主要有酒石酸、柠檬酸、山楂酸、苹果酸和丁二酸。另外，山里红的Vc含量在60mg/100g左右，是果品中含量较高的一种果实。具有资料表明：山里红性微温、味酸甘，有消积、化滞、行瘀等功效。山里红的黄酮类和三萜类物质可加强和调节心肌、增大心室心房运动振幅，增加冠脉流量，降低血清固醇，促进脂肪类食品的消化、降低血压；山里红还可以去痰平喘、散瘀止血、防暑提神、抗菌止痢之功效。
本发明由于选用酵母菌或进口酵母菌、果胶酶和亚硫酸能有效地抑制了杂菌及其它不利因素，使发酵在人为的控制下顺利进行，为酿造优质山里红原酒提供了有利条件，从而确保山里红中的营养物质不受任何破坏。
由于山里红自身的淀粉含量占27.1％，为了有效利用这一潜在资源，本发明采用糖化酶来转化淀粉，将其转化为可以被酵母菌吸收利用的糖源，充分利用山里红内在的能量，从而大大地降低了生产成本。
具体实施方式
下面将通过实施例对本发明做进一步说明，但下述的实例仅仅是本发明其中的例子而已，并不代表本发明所限定的权利范围。
实施例1：
①先将山里红原果经筛选，将烂果、霉果、青果分离、去杂后，取山里红果1000千克经过专用破碎机破碎山里红果，加入1600千克一定的山泉水，并加入30-80毫克的二氧化硫及6—7克的糖化酶，充分混匀；在混浆循环过程中依次加入2—4克的果胶酶、6—8克的酵母菌并保持0.5—1小时。使酵母菌开始启动，随着酵母菌的活动使源糖转化为乙醇，糖化酶使山里红中所含有的淀粉转化为果糖，而不断地供给酵母菌的活动和繁殖，同时，果胶酶又帮助糖化酶分解果汁淀粉。经过化验并计算酵母菌在活动繁殖的盛旺期为达到预先所要求的乙醇含量，则需补加适量的甘蔗糖。比如：酒精度为7±1％(V/V)需加入20千克左右的甘蔗糖；而酒精度为10±1％(V/V)需加入50千克左右的甘蔗糖。
②在静置状态下进行控温发酵，温度为18—26℃，发酵时间为6—10天。发酵结束后，不马上分离，需再浸渍一段时间，酿酒师随时观察和品尝其口感(苦、涩味)，认为口感适当，则分离并去除果核、果皮，并补加适量的二氧化硫，使每升山里红原酒中含有20—40毫克二氧化硫。按着实验室的下胶实验结果通过明胶进行下胶，以除去酒中的蛋白质，待澄清后进行硅澡土过滤；
③在零下—4～—5℃内静置4—5天，然后经过滤、陈酿，再通过加入适量的白砂糖进行勾兑甜、半甜，使每升山里红原酒中含有12—120克白砂糖；经过滤除菌，在45—80℃下保持10—20分钟使酒成熟，降至常温后包装即为成品。
Claims (4)
1.一种营养型山里红酒的生产方法，其特征在于，
1)先将山里红果筛选、去杂、破碎后，加入一定量的水，并加入适量的二氧化硫及糖化酶，充分混匀；在混浆循环过程中依次加入果胶酶、酵母菌并保持0.5-1小时；
2)在静置状态下进行控温发酵，温度为18-26℃，发酵时间为6-10天，然后分离并去除果核、果皮，并补加适量的二氧化硫，使每升山里红原酒中含有20-40毫克二氧化硫，然后进行下胶，待澄清后进行硅澡土过滤；
3)在零下4—5℃内静置4-5天，然后经过滤、陈酿，再加入适量的白砂糖，使每升山里红原酒中含有12-120克白砂糖；经除菌过滤，在45-80℃下保持10-20分钟，降至常温后即为成品；
上述所投入各原料成份及重量份数比为：
山里红:水:糖化酶:果胶酶:酵母菌
＝1000:1500-2000:0.005-0.0075:0.002-0.004:0.005-0.01份。
2.根据权利要求1所述的生产方法，其特征是水为山泉水或矿泉水。
3.根据权利要求1所述的生产方法，其特征是在静置发酵过程中还可根据需要加入适量的甘蔗糖。
4.根据权利要求1所述的生产方法，其特征是通过加入适量的皂土、蛋清粉或明胶而对原酒进行下胶的。
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| CN100389195C (zh) * | 2005-11-16 | 2008-05-21 | 傅中雄 | 一种用生料酿酒的复合酶以及用这种复合酶酿酒的方法 |
| CN101696377B (zh) * | 2009-11-04 | 2012-10-31 | 天津市亚天商贸有限公司 | 山楂干红酒的制备方法 |
| CN102373137A (zh) * | 2011-11-23 | 2012-03-14 | 潍坊工程职业学院 | 敞口山楂干红酒的生产工艺 |
| CN104263577A (zh) * | 2014-08-27 | 2015-01-07 | 谈茁 | 一种山楂保健酒的制作方法 |
| CN105087276A (zh) * | 2015-09-10 | 2015-11-25 | 河南科技学院 | 一种山楂果酒及其制备方法 |
| CN109055099A (zh) * | 2018-09-07 | 2018-12-21 | 河南科技学院 | 一种提升发酵速率的山楂酒制备方法 |
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| CN1122367A (zh) * | 1995-02-28 | 1996-05-15 | 山东东平酒厂 | 保健酒生产工艺 |
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| Title |
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| 干红山楂果酒的生产技术. 丁正国.今日科技，第1999年 01期. 1999 |
| 干红山楂果酒的生产技术. 丁正国.今日科技，第1999年 01期. 1999 * |
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