CN103232916B - 一种含玉竹的茶米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种含玉竹的茶米酒,是由下述重量份的原料制成:糯米180-200、薏仁30-40、绿茶6-7、三七2-3、绞股蓝1-2、余甘子2-3、草果1-2、枸杞2-3、葡萄叶2-3、甘草1-2、韭菜子1-2、玉竹8-10、西瓜3-5、甜酒曲1-2、麸曲2-3、白酒25-30;本发明生产的米酒中加入的绞股蓝能够消除疲劳、延缓衰老、镇静催眠、降低血脂、降低胆固醇、增强食欲、止咳祛痰,玉竹能够滋阴润肺、养胃生津,余甘子能够清热凉血、消食健胃、生津止咳,韭菜子能够补益肝肾、壮阳固精,薏仁能够利水消肿、健脾去湿、舒筋除痹、清热排脓;米酒的酒精度低,口感醇厚,清香浓郁,更具有良好的营养保健价值。
Description
技术领域
本发明涉及一种米酒,尤其涉及一种含玉竹的茶米酒及其制备方法。
背景技术
众所周知,糯米酒是由糯米糖化后发酵制成的,酒精含量较低,含丰富的糖类、维生素等营养物质,有很好的滋补功效,又称为江米酒、甜酒、酒酿,酿制工艺简单,口味香甜醇美,乙醇含量较低,有明显的发酵酒香味。果酒具有明显的水果香味,初始发酵完毕的果酒果香味浓郁,但缺乏酒的醇味,本发明为丰富米酒的种类和口味而开发出了既具有果酒香味,又具有营养保健价值的米酒。
发明内容
本发明克服了现有技术中的不足,提供了一种含玉竹的茶米酒及其制备方法。
本发明是通过以下技术方案实现的:
一种含玉竹的茶米酒,是由下述重量份的原料制成:
糯米180-200、薏仁30-40、绿茶6-7、三七2-3、绞股蓝1-2、余甘子2-3、草果1-2、枸杞2-3、葡萄叶2-3、甘草1-2、韭菜子1-2、玉竹8-10、西瓜3-5、甜酒曲1-2、麸曲2-3、白酒25-30。
一种含玉竹的茶米酒的制备方法,包括以下步骤:
(1)将薏仁、绿茶洗净后混合粉碎,加入少量清水浸泡3-4小时后煮熟,冷却后再加入淀粉酶,在80-90℃下液化10-15分钟,过滤得到薏仁液化料;
(2)将糯米洗净,用25-30℃的清水浸泡5-6小时,使米粒吸饱水,再捞出糯米沥干水分,和薏仁液化料一起装入密封桶内,在90-100℃下用水浴加热50-60分钟至糯米熟透,再将糯米摊开,自然冷却至30-40℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30-35℃的温水活化25-30分钟,密封酿酒桶,在25-35℃的温度下糖化35-40小时;
(4)将绞股蓝、三七、草果、余甘子、枸杞、葡萄叶、甘草、韭菜子洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡5-6天,用80-100目滤布过滤去渣,得中药浸提液;
(5)将玉竹粉碎后置于其重量5-6倍清水中,浸泡3-4小时,再在80-90℃的水浴中提取2次,每次2-3小时,过滤并合并滤液,得到提取液,将西瓜洗净后去皮榨汁,过滤得西瓜汁,将提取液与西瓜汁混均,得到玉竹提取液;
(6)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、玉竹提取液混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵3-5天,至发酵液气味芳香、酒液甘甜、酒味不冲鼻即可;
(7)煎煮:将上述发酵液用50-60目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15-20小时;
(8)灌装:冷却至10-15℃后定量灌装。
与现有技术相比,本发明的优点是:
本发明生产的米酒中加入的绞股蓝能够消除疲劳、延缓衰老、镇静催眠、降低血脂、降低胆固醇、增强食欲、止咳祛痰,玉竹能够滋阴润肺、养胃生津,余甘子能够清热凉血、消食健胃、生津止咳,韭菜子能够补益肝肾、壮阳固精,薏仁能够利水消肿、健脾去湿、舒筋除痹、清热排脓;米酒的酒精度低,口感醇厚,清香浓郁,更具有良好的营养保健价值。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种含玉竹的茶米酒,是由下述重量份的原料制成:
糯米180g、薏仁30g、绿茶6g、三七2g、绞股蓝1g、余甘子2g、草果1g、枸杞2g、葡萄叶2g、甘草1g、韭菜子1g、玉竹8g、西瓜3g、甜酒曲1g、麸曲2g、白酒25g。
一种含玉竹的茶米酒的制备方法,包括以下步骤:
(1)将薏仁、绿茶洗净后混合粉碎,加入少量清水浸泡4小时后煮熟,冷却后再加入淀粉酶,在80℃下液化15分钟,过滤得到薏仁液化料;
(2)将糯米洗净,用25℃的清水浸泡5小时,使米粒吸饱水,再捞出糯米沥干水分,和薏仁液化料一起装入密封桶内,在90℃下用水浴加热60分钟至糯米熟透,再将糯米摊开,自然冷却至30℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30℃的温水活化30分钟,密封酿酒桶,在25℃的温度下糖化38小时;
(4)将绞股蓝、三七、草果、余甘子、枸杞、葡萄叶、甘草、韭菜子洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡6天,用80目滤布过滤去渣,得中药浸提液;
(5)将玉竹粉碎后置于其重量5倍清水中,浸泡3小时,再在80℃的水浴中提取2次,每次2小时,过滤并合并滤液,得到提取液,将西瓜洗净后去皮榨汁,过滤得西瓜汁,将提取液与西瓜汁混均,得到玉竹提取液;
(6)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、玉竹提取液混合,加入活化好的麸曲,搅拌均匀后在25℃下发酵5天,至发酵液气味芳香、酒液甘甜、酒味不冲鼻即可;
(7)煎煮:将上述发酵液用50目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15小时;
(8)灌装:冷却至10℃后定量灌装。
Claims (1)
1.一种含玉竹的茶米酒,其特征在于是由下述重量份的原料制成:
糯米180-200、薏仁30-40、绿茶6-7、三七2-3、绞股蓝1-2、余甘子2-3、草果1-2、枸杞2-3、葡萄叶2-3、甘草1-2、韭菜子1-2、玉竹8-10、西瓜3-5、甜酒曲1-2、麸曲2-3、白酒25-30;
所述的含玉竹的茶米酒的制备方法,包括以下步骤:
(1)将薏仁、绿茶洗净后混合粉碎,加入少量清水浸泡3-4小时后煮熟,冷却后再加入淀粉酶,在80-90℃下液化10-15分钟,过滤得到薏仁液化料;
(2)将糯米洗净,用25-30℃的清水浸泡5-6小时,使米粒吸饱水,再捞出糯米沥干水分,和薏仁液化料一起装入密封桶内,在90-100℃下用水浴加热50-60分钟至糯米熟透,再将糯米摊开,自然冷却至30-40℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30-35℃的温水活化25-30分钟,密封酿酒桶,在25-35℃的温度下糖化35-40小时;
(4)将绞股蓝、三七、草果、余甘子、枸杞、葡萄叶、甘草、韭菜子洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡5-6天,用80-100目滤布过滤去渣,得中药浸提液;
(5)将玉竹粉碎后置于其重量5-6倍清水中,浸泡3-4小时,再在80-90℃的水浴中提取2次,每次2-3小时,过滤并合并滤液,得到提取液,将西瓜洗净后去皮榨汁,过滤得西瓜汁,将提取液与西瓜汁混均,得到玉竹提取液;
(6)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、玉竹提取液混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵3-5天,至发酵液气味芳香、酒液甘甜、酒味不冲鼻即可;
(7)煎煮:将上述发酵液用50-60目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15-20小时;
(8)灌装:冷却至10-15℃后定量灌装。
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CN104789415A (zh) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | 一种舒筋壮骨保健茶酒 |
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