CN102533500B - 一种营养发酵药酒的生产工艺 - Google Patents
一种营养发酵药酒的生产工艺 Download PDFInfo
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- CN102533500B CN102533500B CN 201210006936 CN201210006936A CN102533500B CN 102533500 B CN102533500 B CN 102533500B CN 201210006936 CN201210006936 CN 201210006936 CN 201210006936 A CN201210006936 A CN 201210006936A CN 102533500 B CN102533500 B CN 102533500B
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- wine
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- dry
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Abstract
本发明公开了一种营养发酵药酒的生产工艺，该工艺采用备料、制备药酒液、制备发酵基质的生产工艺，选用含丰富的糖质成份的具有中药和食疗药效特征的枸杞、大枣和糯米一起作为发酵基质配方，用薏苡仁、茯苓、熟地、当归、白芍、党参这些中药材配制的55°药酒液用来压酒，将中药滋补与食品营养充饥功能进行了有机融合。同时该工艺发酵酒度控制乙醇量为16～18％(V/V)，可产生完全不同于传统发酵酒——黄酒的风格口味。
Description
一种营养发酵药酒的生产工艺
技术领域
[0001] 本发明涉及一种营养发酵药酒的生产工艺，属于酿酒领域。
背景技术
[0002]目前传统的发酵酿酒法工艺一般是使用米或糯米，使用白酒压酒抑制过快糖化发酵，密封发酵酒度控制乙醇量8% (V/V)左右；发酵池酒液收集后使用煎酒法或者无菌法杀菌；酒液使用氧化钙澄清工艺。这种传统的发酵酿酒法酿制的发酵酒口感单一，且营养不够丰富.
发明内容·[0003] 本发明的目的是提供一种营养发酵药酒的生产工艺，用这种工艺生产的发酵酒不仅营养丰富，而且口感不同于传统发酵酒黄酒的口味风格。
[0004] 实现本发明目的所采用的技术方案是该营养发酵酒的生产工艺如下：
[0005] I. I 备料
[0006] 将薏苡仁除杂、清洗、晾干备用，将茯苓切块备用，将当归除杂、清洗、切厚片、晾干备用，将白芍除杂、清洗、切厚片、晾干备用，将党参除杂、清洗、切厚片、晾干备用，将糯米水洗干净，浙水至米粒仍呈润湿状但无水流出备用，将大枣除杂、清洗、浙水、晾干备用，将枸杞除杂、清洗、浙水、晾干备用；
[0007] I. 2制备药酒液
[0008] I. 2. I按重量份数薏苡仁2. 9〜3. I份、茯苓2. 9〜3. I份、熟地I. 9〜2. I份、当归I. 9〜2. I份、白芍I. 9〜2. I份、党参9. 8〜10. 2份，称取薏苡仁、茯苓、熟地、当归、白芍、党参，并混合均匀后加入到浸泡罐中；
[0009] I. 2. 2量取重量份数为95〜100份的55°白酒加入到浸泡罐中，浸溃20〜22天，每间隔6〜7天搅拌一次；
[0010] I. 2. 3浸溃完成后，将药酒液滤出保存，将药渣中吸附的酒液蒸馏收集，并入药酒液中；
[0011] I. 3制备发酵基质
[0012] I. 3. I量取重量份数为95〜100份的糯米，将糯米浸泡充分后滤出；
[0013] I. 3. 2加入糯米干重5. 8〜6. 2%的枸杞和糯米干重5. 8〜6. 2%的大枣，与糯米充分混合均匀；
[0014] I. 3. 3将混匀的糯米、大枣、枸杞混合入锅蒸煮，蒸煮40〜50分钟后，将蒸煮过程中产生的水滤出，继续蒸煮I. 5〜2. 5小时成熟饭，然后淋冷水，至熟饭温度降至45〜55°C时出锅；
[0015] I. 3. 4将出锅后的熟饭均匀摊铺在木案上，在40°C下按熟饭重量3%的比例加入甜酒曲，搅拌均匀；
[0016] I. 3. 5将均匀拌有甜酒曲的熟饭加入至发酵池中，保温36〜42°C，放置至糖质发酵；
[0017] I. 3. 6将体积为发酵池容积的3%〜5%的由步骤I. 2所得药酒液加入到发酵池中，将发酵池用复合膜密封，继续保持发酵状态，密封时间30〜40天；
[0018] I. 3. 7密封结束后，取发酵酒检测乙醇含量，当乙醇含量达到16〜18% (V/V)时，进行收酒操作，即将发酵池酒液滤出，然后收集发酵后余料，用压滤机榨汁取液，并将发酵酒滤液及榨汁液合并收集得发酵酒原液。
[0019] 将上述技术方案得到的将发酵酒原液放置于陶瓷缸密闭贮藏三年，然后过滤、勾兑、灭菌、灌装即得发酵酒成品。
[0020] 由上述技术方案可知，本发明是食疗和中医药理论，经过长期实践，选用含丰富的糖质成份的具有中药和食疗药效特征的枸杞、大枣和糯米一起作为发酵基质配方，并加入发酵酵母，将含糖的中药成份进行发酵，不仅提高了乙醇收率，还使该发酵酒转化成营养发酵酒。而且，该工艺用薏苡仁、茯苓、熟地、当归、白芍、党参这些中药材配制的55°药酒液 用来压酒，所用中药成份具有补气补血、养颜美容的功效，不仅通过酒改善了中药难以服用的味苦、味辛、味涩的问题，又使营养发酵酒富含液态氨基酸、维生素、矿物质等多种营养成份，将中药滋补与食品营养充饥功能进行了有机融合。通过实践证明55°乙醇可以很好地抑制淀粉质快速发酵。同时该工艺发酵酒度控制乙醇量为16〜18% (V/V)，可产生完全不同于传统发酵酒——黄酒的风格口味。该工艺中收集的发酵酒原液未使用巴氏灭菌法或煎酒法杀菌，也未使用氧化钙澄清工艺，而是使用自然贮藏法澄清工艺。
具体实施方式
[0021] I.基质发酵配方
[0022]糯米 IOOkg
[0023]大枣 6kg
[0024]枸杞 6kg
[0025] 2.药酒液配方（抑制发酵用)
[0026]
白酒 55° IOOkg 薏该仁 3kg 茯苓 3kg 熟地 2kg 当归 2 kg 白芍 2 kg 党参 10 kg
[0027] 3.备料工作
[0028] 3. I薏苡仁：除杂、清洗、晾干、备用。
[0029] 3. 2 茯苓：切块 IOXlOmm ;备用。
[0030] 3. 3熟地：直接投料。[0031] 3. 4当归：除杂、清洗、切厚片、晾干备用。
[0032] 3. 5白芍：除杂、清洗、切厚片、晾干备用。
[0033] 3. 6党参：除杂、清洗、切厚片、晾干备用。
[0034] 3. 7糯米：水洗2次，浙水至无水流出，但米粒仍呈润湿状。
[0035] 3. 8大枣：除杂、清洗、浙水、晾干。
[0036] 3. 9枸杞：除杂、清洗、浙水、晾干。
[0037] 4、药酒液制法
[0038] 4. I称取配方量薏苡仁、茯苓、熟地、当归、白芍、党参用手工法混合均匀，加入到浸泡罐中。
[0039] 4. 2量取配方量55°白酒，加入到浸泡罐中，浸溃21天，每7天搅拌一次。
[0040] 4. 3浸溃完成后，将药酒液滤出，另器保存；将药渣中吸附的酒液蒸馏收集，并入药酒液中，
[0041] 5、发酵基质制法
[0042] 5. I将糯米浸泡24小时后，将米滤出。
[0043] 5. 2按糯米干重6%比例分别加入枸杞、大枣，与糯米充分混合均匀。
[0044] 5. 3将混匀的糯米、大枣、枸杞混合入锅蒸煮，蒸煮45分钟后，将蒸煮过程中产生的水滤出，继续蒸煮2小时。
[0045] 5. 4糯米煮成熟米饭后，淋冷水，至米饭温度降至45〜55°C时出锅。
[0046] 5. 5糯米均匀摊铺在木案上，在40°C时按熟米饭重量3%比例加入甜酒曲，搅拌均匀（此操作应快速完成，以防温度低于40°C )。
[0047] 5. 6将拌有酒曲的米饭，加入至发酵池中，保温36〜42°C，放置48小时，至糖质发酵。
[0048] 5. 7压酒操作：将55°药酒液按发酵池容积的3%〜5%的比例加入到发酵池中。加入量视糖化程度而定，该操作称为压酒。（加入量过多，影响淀粉转化为糖的转化率；力口入过少，糖化过快，发酵基质易变酸腐。）
[0049] 5. 8将发酵池用复合膜密封，继续保持发酵状态，密封时间30〜40天。
[0050] 5. 9密封结束后，取发酵酒检测乙醇含量，当乙醇含量达到16〜18% (V/V)时，进行收酒操作。
[0051] 5. 10将发酵池酒液滤出，然后收集发酵后余料收集，用压滤机榨汗取液。
[0052] 5. 11将发酵酒滤液及榨汁液收集合并，至陶瓷缸密闭贮藏三年，然后过滤、勾兑、灭菌、灌装即得。
Claims (2)
1. 一种营养发酵药酒的生产工艺，其特征在于采用如下步骤： 1.1备料 将薏苡仁除杂、清洗、晾干备用，将茯苓切块备用，将当归除杂、清洗、切厚片、晾干备用，将白芍除杂、清洗、切厚片、晾干备用，将党参除杂、清洗、切厚片、晾干备用，将糯米水洗干净，浙水至米粒仍呈润湿状但无水流出备用，将大枣除杂、清洗、浙水、晾干备用，将枸杞除杂、清洗、浙水、晾干备用，熟地直接投料； I. 2制备药酒液 I. 2. I按重量份数薏苡仁2. 9〜3. I份、茯苓2. 9〜3. I份、熟地I. 9〜2. I份、当归I. 9〜2. I份、白芍I. 9〜2. I份、党参9. 8〜10. 2份，称取薏苡仁、茯苓、熟地、当归、白芍、党参，并混合均匀后加入到浸泡罐中； I. 2. 2量取重量份数为95〜100份的55°白酒加入到浸泡罐中，浸溃20〜22天，每间隔6〜7天搅拌一次； I. 2. 3浸溃完成后，将药酒液滤出保存，将药渣中吸附的酒液蒸馏收集，并入药酒液中； I. 3制备发酵基质 I. 3. I量取重量份数为95〜100份的糯米，将糯米浸泡充分后滤出； I. 3. 2加入糯米干重5. 8〜6. 2%的枸杞和糯米干重5. 8〜6. 2%的大枣，与糯米充分混合均匀； I. 3. 3将混匀的糯米、大枣、枸杞混合入锅蒸煮，蒸煮40〜50分钟后，将蒸煮过程中产生的水滤出，继续蒸煮I. 5〜2. 5小时成熟饭，然后淋冷水，至熟饭温度降至45〜55°C时出锅； I. 3. 4将出锅后的熟饭均匀摊铺在木案上，在40°C下按熟饭重量3%的比例加入甜酒曲，搅拌均匀； I. 3. 5将均匀拌有甜酒曲的熟饭加入至发酵池中，保温36〜42°C，放置至糖质发酵； I. 3. 6将体积为发酵池容积的3%〜5%的由步骤I. 2所得药酒液加入到发酵池中，将发酵池用复合膜密封，继续保持发酵状态，密封时间30〜40天； 1. 3. 7密封结束后，取发酵酒检测乙醇含量，当乙醇含量达到16〜18% (V/V)时，进行收酒操作，即将发酵池酒液滤出，然后收集发酵后余料，用压滤机榨汁取液，并将发酵酒滤液及榨汁液合并收集得发酵酒原液。
2.根据权利要求I所述的营养发酵药酒的生产工艺，其特征在于：将合并收集的发酵酒滤液及榨汁液放置于陶瓷缸密闭贮藏三年，然后过滤、勾兑、灭菌、灌装即得发酵酒成品。
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