CN103131590B - 一种虫草保健黄酒的酿造方法 - Google Patents
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Abstract
本发明提供了一种虫草保健黄酒的酿造方法,所述黄酒是以冬虫夏草菌为原料生产的虫草米为糖化剂酿制而成的,包括浸米-淘洗冲淋-蒸煮-摊饭-酒曲培养-落坛发酵-压榨-勾兑-陶坛陈化等步骤;与其他保健黄酒相比,本发明方法酿造黄酒中富含的虫草菌素、虫草腺苷和虫草多糖为糖化发酵剂冬虫夏草菌自身代谢产物;与现有的虫草保健黄酒相比,本发明采用冬虫夏草菌作为糖化剂发酵,从成本角度讲,优于以虫草子实体和虫草菌丝做添加剂的黄酒发酵;现有的专利多以虫草菌丝体作为添加剂,虫草菌丝体主要成分是蛋白质,蛋白质的腥味易导致酒的口味变异,而本发明方法酿造的黄酒具有较好的口感。
Description
(一)技术领域
本发明涉及一种虫草保健黄酒的酿造方法。
(二)背景技术
黄酒又称老酒,是我国的民族特产,已有2500多年文字记载,在古今中外享有很高的声誉。黄酒由于酒精度低,耗粮少,富含多种氨基酸、蛋白质、维生素和对人体有益的矿物元素,营养丰富,是一种集享用和保健于一体的酿造酒,并具有烹饪、药用等功效,符合世界饮料酒发展的潮流,因而被国家列为重点扶持和发展的饮料酒之一。而绍兴黄酒是我省的精粹,口感醇香,享誉国内外。虫草的保健功能一直来受到广泛认可,浙江省虫草产品的开发也处在领先地位,但虫草黄酒开发处于空白,因此,具有保健功能且安全无毒副作用的虫草黄酒的研发是个重要而突出的课题。
黄酒中富含多种功能性成分,其中蛋白质为16g/L左右,是啤酒的4倍,红葡萄酒的80倍。黄酒中的蛋白质绝大部分以肽和氨基酸的形式存在,极易为人体吸收利用。黄酒中的低肽具有比氨基酸更好的吸收性能,而且许多肽具有原蛋白质或其组成氨基酸所没有的生理功能,如促钙吸收、降血压、降胆固醇、镇静神经、免疫调节、抗氧化、清除自由基、抗癌等功能。黄酒中8种人体必需氨基酸种类齐全。丰富的无机盐及微量元素也是黄酒的一大特色,黄酒中已检测出的无机盐有18种之多,包括钙、镁、钾、磷等常量元素和铁、铜、锌、硒等微量元素。它们都是心血管系统的保护因子,能维持心脏正常功能。黄酒中维生素含量也较高,主要来自原料和酵母的自溶物。功能性低聚糖含量较高,其中的异麦芽低聚糖又称为分支低聚糖,具有显著双歧杆菌增殖功能,能改善肠道的微生态环境,促进B族维生素的合成和钙、镁、铁等矿物质的吸收,提高机体免疫力和抗病力,能分解肠内毒素及致癌物质,预防各种慢性病及癌症,降低血清中胆固醇及血脂水平。酚类物质被认为具有清除自由基,防止心血管病、抗癌、抗衰老等生理功能。黄酒中的酚类物质来自原料(大米、小麦)和微生物(米曲霉、酵母)的转换,由于黄酒发酵周期长,而且小麦带皮发酵,麦皮中的大量酚类物质溶入酒中,因而酒中的酚类物质含量较高。据报道多年陈酿的黄酒中富含儿茶素、表儿茶素、芦丁、槲皮素、没食子、酸原儿茶酸、绿原酸、咖啡酸、P-香豆酸、阿魏酸、香草酸等成分。因此对黄酒大量开发是必要的。
虫草为我国特有的名贵药用真菌,含有多种生理活性物质,中医药文献认为冬虫夏草味甘性温,有秘精益气、保肺补肾、止血化痰的功效。近代医学临床研究表明,冬虫夏草能治疗劳咳痰血、盗汗、阳痿、遗精、黄胆病、肺结核及老年衰弱、慢性咳喘等症,有强壮兼收敛镇静的效果。冬虫夏草吞噬肿瘤细胞的能力是硒的4倍,冬虫夏草所含虫草素能明显增强红细胞粘附肿瘤细胞的能力,抑制肿瘤生长和转移,能明显提升白血球和血小板数量,迅速改善放化疗后的呕吐恶心、胃口差、头发脱落、失眠等症状。当前虫草菌素和虫草多糖等生物活性物质的生产多以酵母膏、蛋白胨等作为基质,成本很高,显然市场竞争力不足。据现代药理学研究,青海冬虫夏草含有虫草酸约7%,蛋白质约25%,脂肪约8.4%,其中82.2%为人体不能合成而又必需的不饱和脂肪酸,还含有碳水化合物28.9%,游离氨基酸12种,水解液氨基酸18种,其中成年人必需从食物中供给的8种氨基酸均具备,还有幼儿生长发育所必需的组氨酸。此外,尚含有综合维生素B12、麦角脂醇、六碳糖醇、生物碱等。今年8月20日,国家食品药品监管局发布通知,要求实施冬虫夏草用于保健食品的试点工作方案,这使得虫草应用于黄酒共发酵成为可能。
随着生活水平的提高,保健食品短缺。虫草和黄酒都属于我国传统保健食品,仍有许多功能成分未被很好利用或者未被发现。将二者结合起来有望开发出更加有效的保健食品,这将不仅对传统食品综合利用起指导作用,而且有望对整个民族产业作出新贡献。尽管人们对虫草和黄酒的研究都做了大量工作,也取得了不斐的成果,但是将虫草应用于黄酒中,尤其是以虫草作为糖化酒曲生产虫草黄酒,国内外并未见报道。该专利是对虫草和黄酒的综合利用,也可以应用于其他保健食品上。
为此,本申请发明人尝试以虫草菌为糖化酒曲,来生产虫草保健黄酒。目前已有文献报道虫草保健黄酒的制备工艺,如专利号“200710064380.5”、名称“一种虫草黄酒及其制造方法”的中国专利公开的虫草保健黄酒的制备方法是将虫草菌丝体粉作为添加剂,勾兑到黄酒中而构成,其生产方法主要由以下步骤组成:1、制备黄酒成熟原酒:按照黄酒基本生产工艺制备黄酒成熟原酒。2、配料升温:将虫草菌丝粉先溶于适量黄酒后,升温处理后添加到黄酒中。3、澄清处理:酒液中添加单宁和明胶,震荡后静置,酒液进行冷热交替处理和低温冷冻处理。4、过滤:分别用硅藻土粗滤、精滤机过滤及0.65m膜处理三道处理方法,得到澄清透明的酒体。5、灌装。6、灭菌。又如申请号为“201010214729”、名称为“发酵型虫草保健黄酒的制备工艺”的中国专利公开了一种发酵型虫草保健黄酒的制备工艺,以糯米和虫草菌丝体粉作为原料,在糯米饭与虫草菌丝体粉的混合物落缸时接入4%的甜酒曲和2%的活化酵母液,然后在30℃下主发酵5天,然后在15-18℃后发酵20-25天,制成冬虫夏草保健黄酒。
所述两种现有技术都有不同程度缺陷,都是以虫草菌丝体粉作为添加剂,前者虫草菌丝体在升温处理过程中,有效成分受温度影响会很大,且菌丝主要成分为蛋白质,可能会导致口感变化;后者虫草菌丝体的有效成分,在甜酒曲代谢过程中,可能会被分解利用,影响其保健功效。
(三)发明内容
为了获得营养和药用价值较高的虫草黄酒,克服传统黄酒功能性不高,现有的虫草黄酒易于沉淀等缺点,本发明提供一种具有良好功能性、酒体清澈稳定、口感良好的黄酒的酿造方法。
本发明采用的技术方案是:
一种虫草保健黄酒的酿造方法,所述方法包括:
(1)浸米:取糯米加水,在20~25℃浸泡2~4天;加水量为约超过米层6~10cm,浸米程度以米粒完整而用手掐米粒成粉状、无粒心为好;
(2)淘洗冲淋:将浸泡后的糯米用清水冲淋,沥干备用;
(3)蒸煮:用纱布包裹浸泡过的糯米,蒸锅熏蒸至熟(约15分钟);
(4)摊饭:采用摊凉降温的方式将蒸好的米饭降温至25~35℃;
(5)酒曲培养:取适量降温至25~35℃的米饭,接入冬虫夏草菌(常规菌株,市购可得),加入质量为米饭质量1.2~1.3倍的水,充分搅拌后,25~28℃保温培养,当温度升高至38~45℃时翻曲,控制温度不超过38℃,即得糖化曲(即虫草米);此步骤目的是获得糖化曲,因此取少量米饭即可;
(6)落坛发酵:在清洁消毒的坛内加入步骤(5)所制备的糖化曲,加入质量为糖化曲质量0.5~1.5倍的水,浸泡10~15小时;取活性酵母(常规市售用于黄酒的活性酵母)于25~30℃下活化20~24小时;活化好的酵母加入坛中与糖化曲混合均匀,将步骤(4)所得降温至25~35℃的米饭倒入坛中,米饭:糖化曲:酵母质量比为1:3%~8%:2%,混合均匀后,再加入质量为米饭质量0.8~1.2倍的水,于28~30℃下发酵5~6天,再降低温度至15~18℃继续发酵25~30天;
(7)压榨:将发酵好的酒醅放入袋中,经压榨使酒液与酒糟分离,过滤酒液即得虫草黄酒原酒;
(8)勾兑:虫草黄酒原酒经过勾兑成酒精度12~14%(v/v),酸度3.2~5.8g/L(按GB/T13662-20006.7方法测定),糖度在15g/L(以葡萄糖含量计)以下;
(9)陶坛陈化:于阴凉通风、湿度为45~75%、温度15~20℃的贮酒仓库中陶坛陈化,得到所述虫草保健黄酒。
按照本发明方法,制得所述虫草保健黄酒酒体清澈稳定、口感良好,其中虫草菌素的含量为3.23~5.47μgg/mL,虫草腺苷含量为21.41~28.15mg/L。
本发明的有益效果主要体现在:
(1)与其他保健黄酒相比,本发明方法酿造黄酒中富含的虫草菌素、虫草腺苷和虫草多糖为糖化发酵剂冬虫夏草菌自身代谢产物;
(2)与现有的虫草保健黄酒相比,本发明采用冬虫夏草菌作为糖化剂发酵,从成本角度讲,优于以虫草子实体和虫草菌丝做添加剂的黄酒发酵;
(3)现有的专利多以虫草菌丝体作为添加剂,虫草菌丝体主要成分是蛋白质,蛋白质的腥味易导致酒的口味变异,而本发明方法酿造的黄酒具有较好的口感。
(四)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:以冬虫夏草菌为糖化剂的糖化曲制备
步骤如下:
1)浸米:精选糯米,加水浸泡,加水约超过米层约8cm,在20~25℃浸泡3天;
2)淘洗冲淋:将浸泡后的糯米用清水冲淋,沥干备用;
3)蒸煮:用纱布包裹浸泡过的糯米,蒸锅熏蒸约15分钟至熟;
4)摊饭:采用摊凉降温的方式将蒸好的米饭降温至30℃;
5)于降温的1kg米饭中接入冬虫夏草菌种子液100mL,加入1.2kg的水,充分搅拌后,送至曲房25~28℃保温培养,当温度升高至38℃时翻曲,控制温度不超过38℃,即得虫草米(糖化曲)。
冬虫夏草菌种子培养:制备好的斜面培养基上的母种(冬虫夏草1号,购自山东梁山县正大菌业科技开发中心)用接种铲取一块约20mm2大小的菌苔接入种子培养基(蔗糖50g/L、蛋白胨10g/L、酵母膏10g/L,溶剂为水),装样量为100mL/250mL的三角瓶中,在25℃、160r/min恒温振荡器上发酵3天,即得种子液。
实施例2:富含虫草菌素虫草黄酒的酿造
步骤如下:
1)浸米:精选糯米,加水浸泡,加水约超过米层约10cm,在20~25℃浸泡4天;
2)淘洗冲淋:将浸泡后的糯米用清水冲淋,沥干备用;
3)蒸煮:用纱布包裹浸泡过的糯米,蒸锅熏蒸约15分钟至熟;
4)摊饭:采用摊凉降温的方式将蒸好的米饭降温至28~30℃;
5)酒曲培养:于降温的5kg米饭中接入冬虫夏草菌种子液500mL(同实施例1),加入6kg的水,充分搅拌后,25~28℃保温培养,当温度升高至38℃时翻曲,控制温度不超过38℃,即得虫草米(糖化曲);
6)落坛发酵:在清洁消毒的坛内加入5)中所制备的糖化曲0.15kg,加水0.20kg,浸泡15小时。取活性酵母(安琪牌黄酒活性干酵母,购自安琪酵母股份有限公司)于28~30℃下活化24小时。取活化好后的活性酵母0.1kg加入坛中与糖化曲混合均匀,将降温至25~35℃的米饭5.0kg倒入坛中,混合均匀,再加入6.0kg的水混合均匀,于28~30℃下发酵5天,再降低温度至15~18℃继续发酵28天;
7)压榨:将发酵好的酒醅放入袋中,经压榨使酒液与酒糟分离,过滤酒液即得虫草黄酒原酒;
8)勾兑:虫草黄酒经过勾兑成酒精度12~14%(vol),酸度3.2~5.8g/L,糖度在15g/L(以葡萄糖计)以下;
9)陶坛陈化:于阴凉通风、湿度为65~75%、温度为15~20℃的贮酒仓库中陶坛陈化黄酒,便得到所述含虫草菌素3.23μ/mL和虫草腺苷21.41mg/L的虫草保健黄酒。
实施例3:富含虫草菌素虫草黄酒的酿造
步骤如下:
糖化曲取0.20kg,其他条件如实施例2。得到所述含虫草菌素3.76μg/mL和虫草腺苷23.29mg/L的虫草保健黄酒。
实施例4:富含虫草菌素虫草黄酒的酿造
步骤如下:
糖化曲取0.25kg,其他条件如实施例2。得到所述含虫草菌素4.08μg/mL和虫草腺苷25.72mg/L的虫草保健黄酒。
实施例5:富含虫草菌素虫草黄酒的酿造
步骤如下:
糖化曲取0.30kg,其他条件如实施例2。得到所述含虫草菌素4.48μg/mL和虫草腺苷27.54mg/L的虫草保健黄酒。
实施例6:富含虫草菌素虫草黄酒的酿造
步骤如下:
糖化曲取0.35kg,其他条件如实施例2。得到所述含虫草菌素5.34μg/mL和虫草腺苷28.02mg/L的虫草保健黄酒。
实施例7:富含虫草菌素虫草黄酒的酿造
步骤如下:
糖化曲取0.40kg,其他条件如实施例2。得到所述含虫草菌素5.47μg/mL和虫草腺苷28.15mg/L的虫草保健黄酒。
Claims (1)
1.一种虫草保健黄酒的酿造方法,所述方法包括:
(1)浸米:取糯米加水,在20~25℃浸泡2~4天;
(2)淘洗冲淋:将浸泡后的糯米用清水冲淋,沥干备用;
(3)蒸煮:用纱布包裹浸泡过的糯米,蒸锅熏蒸至熟;
(4)摊饭:采用摊凉降温的方式将蒸好的米饭降温至25~35℃;
(5)酒曲培养:取适量降温至25~35℃的米饭,接入冬虫夏草菌,加入质量为米饭质量1.2~1.3倍的水,充分搅拌后,25~28℃保温培养,当温度升高至38℃时翻曲,控制温度不超过38℃,即得糖化曲;
(6)落坛发酵:在清洁消毒的坛内加入步骤(5)所制备的糖化曲,加入质量为糖化曲质量0.5~1.5倍的水,浸泡10~15小时;取活性酵母于25~30℃下活化20~24小时;活化好的酵母加入坛中与糖化曲混合均匀,将步骤(4)所得降温至25~35℃的米饭倒入坛中,米饭:糖化曲:酵母质量比为1:3%~8%:2%,混合均匀后,再加入质量为米饭质量0.8~1.2倍的水,混匀后于28~30℃下发酵5~6天,再降低温度至15~18℃继续发酵25~30天;
(7)压榨:将发酵好的酒醅放入袋中,经压榨使酒液与酒糟分离,过滤酒液即得虫草黄酒原酒;
(8)勾兑:虫草黄酒原酒经过勾兑成酒精度12~14%,酸度3.2~5.8g/L,糖度在15g/L以下;
(9)陶坛陈化:于阴凉通风、湿度为45~75%、温度15~20℃的贮酒仓库中陶坛陈化,得到所述虫草保健黄酒。
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