CN101536798B - 强化型金丝枣醋饮及其酿造方法 - Google Patents
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Abstract
一种强化型金丝枣醋饮。本发明采用将金丝枣酒的酒头、酒尾通过用菌床自动循环发酵形成5-6％vol的醋液、水液态循环发酵制成枣酒醋，经枣汁、水稀释酸度后，蜂蜜、冰糖和香料调味料调香而成。既保留了金丝枣特有的营养成分又兼具食醋特殊的疗效，集枣、醋、饮料功能于一体。再配入人参、枸杞、茯苓、肉苁蓉、桑葚、黑芝麻等多种药食同源的中草药，其味酸甜爽口、药醋和谐、回味怡人；它既可作为饮酒前后的解酒、醒酒伴侣，亦可作为平日养生健身的伴侣，长期饮用，具有提高免疫力的功效。总酸含量为0.5-1.2g/100ml、糖度为10％-12％。
Description
技术领域：
本发明属于一种饮品的酿造方法，特别涉及一种强化型金丝枣醋饮及其酿造方法。
背景技术：
金丝枣内含糖量和维生素C非常高，有“天然维生素丸”之称，同时还富含人体所必需的多种氨基酸及钙、铁、锌、硒等多种微量元素，是一种食用、药用、保健价值很高的名贵补品，被营养学家称为继糖、蛋白质、脂肪、水、矿物质和维生素生命六大元素之后的“第七大营养素”，并形象的喻为人体的“绿色清道夫”，是21世纪的主导食品之一。传统中医认为，金丝枣具有补气养血，护肤养颜、延年益寿之功效。
近年来，国外盛行“喝醋风”，这是因为醋中含有18种氨基酸，它是合成蛋白质的主要成分，醋中还含有葡萄糖、果糖、麦芽糖等糖类，醋酸、乳酸、柠檬酸、苹果酸、葡糖酸、琥伯酸等10多种有机酸，维生素B1、B2、维生素C等多种维生素，钾、钠、铁、钙等丰富的无机盐。酿造醋具有良好的保健功效，一般每人每天摄取10-15毫升就可以提高血清钙离子浓度，从而提高血液的碱性，这对高血压、动脉硬化等疾病均有疗效。另外，醋还可以增进食欲，降低糖尿病人的血糖值，有利于体内废物的排出。
而当今市场上出现的红枣果醋多以勾兑、调配型为主，红枣特有的营养成分得不到充分的利用。为此开发一种集枣、醋、饮料功能于一体，并且具有健康、时尚、功能保健的饮品是大众所望的。该饮品既保留了金丝枣特有的营养成分又兼具食醋特殊的疗效。
发明内容：
本发明的目的就在于提供一种强化型金丝枣醋饮及其酿造方法，该醋饮既保留了金丝枣特有的营养成分又兼具食醋特殊的疗效，集枣、醋、饮料功能于一体，口味醇和、枣香浓郁。
本发明的技术方案是：一种强化型金丝枣醋饮，其特征在于：是将金丝枣酒的酒头和酒尾混合配兑后经过醋酸发酵所得的金丝枣醋液，再与金丝枣枣汁、各种中药食材和配料进行混合、调配得到的。
上述强化型金丝枣醋饮的酿造方法，其特征在于：包括以下步骤：①金丝枣醋液的制备：将金丝枣酒的酒头和酒尾按1∶6的比例混合，测定其酒精度，然后用纯净水将酒精度(V/V)降到5-6％vol后打入醋酸发酵塔，进行醋酸发酵；将醋酸发酵塔的温度控制在33-37℃，新料加入后，先进行人工循环15分钟，之后将控制开关置于自动控制进行醋酸发酵；然后将成熟醋液从发酵罐抽出，罐内每次都留醋液1/3左右作为下次发酵醋循环使用；抽入储存罐的醋液按2％加入食盐，进行陈酿；②金丝枣枣汁的制备：将金丝枣依次经过清洗、烘烤、煮汁、过滤后得到金丝枣枣汁；③药汁的制备：将各种中药食材粉碎后，经过煮汁、过滤制成药汁；④将陈酿好的金丝枣醋液、金丝枣枣汁、药汁和配料进行调配后配制成醋饮。
上述配料是冰糖、葡萄糖、蜂蜜、木糖醇、维生素、食用香料和山梨酸钾。
上述中药食材包括人参、卷柏、杜仲、枸杞、黑芝麻、何首乌、熟地、茯苓、桑葚、菖蒲、肉苁蓉。
上述醋酸发酵塔中的菌床每月应加入醋酸菌培养一次，载体每半年更换培养一次，所用玉米芯新鲜清洁，经用原度醋(5度以上)蒸煮消毒后，按1‰加入醋酸菌进行菌体培养。
上述金丝枣汁的制备过程中按照枣、水1∶6的比例进行煮汁。
上述药汁的制备过程中按照药、水比为1∶5的比例煮汁，煮汁2次。
本发明的优点是：本发明采用将金丝枣酒的酒头、酒尾通过用菌床自动循环发酵形成5-6％vol的醋液、水液态循环发酵制成枣酒醋，经枣汁、水稀释酸度后，蜂蜜、冰糖和香料调味料调香而成。既保留了金丝枣特有的营养成分又兼具食醋特殊的疗效，集枣、醋、饮料功能于一体。再配入人参、枸杞、茯苓、肉苁蓉、桑葚、黑芝麻等多种药食同源的中草药，其味酸甜爽口、药醋和谐、回味怡人；它既可作为饮酒前后的解酒、醒酒伴侣，亦可作为平日养生健身的伴侣，长期饮用，具有提高免疫力的功效。总酸含量为0.5-1.2g/100ml、糖度为10％--12％。
附图说明：
图1是本发明的工艺流程图。
具体实施方式：
配料：取纯净水90kg 金丝枣汁80kg 金丝枣醋30kg bin糖1.5kg葡萄糖0.6kg 蜂蜜3kg 木糖醇100g 维生素80g 人参20g卷柏40g 杜仲50g 枸杞100g 黑芝麻20g 何首乌40g 熟地20g 茯苓40g 桑葚20g 菖蒲30g 肉苁蓉50g 食用香料100g山梨酸钾80g
强化型金丝枣醋饮的酿造方法，包括以下步骤：
1、金丝枣醋的制备
③酒头酒尾按1∶6比例混合，测定其酒精度，然后用纯净水将酒精度降到(V/V)5-6％vol，打入醋酸发酵塔，进行醋酸发酵。
④将醋酸发酵塔的温度控制在33-37℃，新料加入后，先进行人工循环15分钟，之后将控制开关置自动控制进行醋酸发酵。
③将成熟醋液从发酵罐抽出，罐内每次都留醋液1/3左右作为下次发酵醋循环使用；抽入储存罐的醋液按2％加入食盐，进行陈酿。
上述醋酸发酵塔中的菌床每月应加入醋酸菌培养一次，载体每半年更换培养一次，所用玉米芯新鲜清洁，经用原度醋(5度以上)蒸煮消毒后，按1‰加入醋酸菌进行菌体培养。醋酸菌为上海迪发酿造生物制品有限公司生产。醋酸菌为上海迪发酿造生物制品有限公司生产。
2、金丝枣枣汁的制备：
③选用新鲜干净的金丝枣，先用清水进行浸泡，再用流动水进行翻搅冲洗，至枣表面洁净无污垢。
④清洗晾干的枣经烘烤产生浓郁的枣香，然后将枣、水按照1∶6的比例进行煮汁、过滤备用。
3、药汁的制备：将上述各种中药食材混合粉碎、装入清洁的布袋中，放入水中煮汁，药、水比为1∶5，煮汁2次，过滤备用。
4、调配：将陈酿好的醋液、金丝枣枣汁、药汁与冰糖、葡萄糖、蜂蜜、木糖醇、维生素、食用香料和山梨酸钾进行调配制成醋饮。
5、过滤：将上述调配好的醋饮，用硅藻土过滤机进行过滤，要求清亮、透明、无杂质、无沉淀。
6、灭菌：过滤后的醋饮打入灭菌罐，在80-90℃灭菌30分钟。
7、包装：灭菌完成后，在无菌环境下，用板框过滤机过滤后灌装，后包装成型。
本发明的质量标准：
①感官指标：色泽：红棕色。香气：具有和谐的枣、醋、药的复合香，无其它不良气味。口味酸甜醇厚，回味怡人，具有一定的浓厚感。
②理化指标：总酸含量：0.5-1.2g/100ml，糖度：10％--12％。
Claims (1)
1.一种强化型金丝枣醋饮，其特征在于：配料：取纯净水90kg 金丝枣汁80kg 金丝枣醋30kg 冰糖1.5kg 葡萄糖0.6kg 蜂蜜3kg 木糖醇100g 维生素80g 人参20g 卷柏40g 杜仲50g 枸杞100g 黑芝麻20g 何首乌40g 熟地20g 茯苓40g 桑葚20g 菖蒲30g 肉苁蓉50g 食用香料100g 山梨酸钾80g；
强化型金丝枣醋饮的酿造方法，包括以下步骤：
(1)金丝枣醋的制备
①将金丝枣酒的酒头和酒尾按1∶6比例混合，测定其酒精度，然后用纯净水将酒精度降到5-6％V/V，打入醋酸发酵塔，进行醋酸发酵；
②将醋酸发酵塔的温度控制在33-37℃，新料加入后，先进行人工循环15分钟，之后将控制开关置自动控制进行醋酸发酵；
③将成熟醋液从发酵罐抽出，罐内每次都留醋液1/3作为下次发酵醋循环使用；抽入储存罐的醋液按2％加入食盐，进行陈酿；
上述醋酸发酵塔中的菌床每月应加入醋酸菌培养一次，载体每半年更换培养一次，所用玉米芯新鲜清洁，经用原度醋，5度以上，蒸煮消毒后，按1‰加入醋酸菌进行菌体培养；
(2)金丝枣枣汁的制备：
①选用新鲜干净的金丝枣，先用清水进行浸泡，再用流动水进行翻搅冲洗，至枣表面洁净无污垢；
②清洗晾干的枣经烘烤产生浓郁的枣香，然后将枣、水按照1∶6的比例进行煮汁、过滤备用；
(3)药汁的制备：将上述各种中药食材混合粉碎、装入清洁的布袋中，放入水中煮汁，药、水比为1∶5，煮汁2次，过滤备用；
(4)调配：将陈酿好的醋液、金丝枣枣汁、药汁与冰糖、葡萄糖、蜂蜜、木糖醇、维生素、食用香料和山梨酸钾进行调配制成醋饮；
(5)过滤：将上述调配好的醋饮，用硅藻土过滤机进行过滤，要求清亮、透明、无杂质、无沉淀；
(6)灭菌：过滤后的醋饮打入灭菌罐，在80-90℃灭菌30分钟；
(7)包装：灭菌完成后，在无菌环境下，用板框过滤机过滤后灌装，后包装成型。
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| CN103519276B (zh) * | 2011-01-31 | 2014-12-10 | 宁波博高国际贸易有限公司 | 一种清热解毒醋饮料的生产方法 |
| CN103184135B (zh) * | 2013-04-18 | 2014-08-20 | 谢宁 | 一种苁蓉营养保健醋 |
| CN104770728A (zh) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | 一种具有减肥功能的桑葚金丝小枣醋酿以及制备方法 |
| CN104774744A (zh) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | 一种富含黄酮的桑叶金丝小枣醋酿以及制备方法 |
| CN109666579A (zh) * | 2019-03-01 | 2019-04-23 | 贵州大学 | 一种金银花尾酒香醋的酿造工艺 |
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| CN1614000A (zh) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | 红枣全汁发酵果醋及其酿造方法 |
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| CN101133886A (zh) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | 冬枣醋饮品 |
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| CN1614000A (zh) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | 红枣全汁发酵果醋及其酿造方法 |
| CN101133886A (zh) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | 冬枣醋饮品 |
| CN101138428A (zh) * | 2006-09-08 | 2008-03-12 | 楚裕安 | 一种红枣醋天然饮料及其制作工艺 |
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