CN103232918B - 一种含黄皮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黄皮的茶米酒,是由下述重量份的原料制成:糯米160-180、籼米25-30、柚子皮4-6、香薷3-4、拐枣2-3、地黄花1-2、郁李仁2-3、蚕豆叶1-2、青果2-3、黄皮3-4、西番莲2-3、木瓜3-4、草莓3-4、甜酒曲1-2、麸曲2-3、白酒20-30;本发明生产的米酒中加入的黄皮能够消食健胃、理气健脾、行气止痛,地黄花能够滋肾、清热、除烦、止渴,西番莲香气浓郁、生津止渴、提神醒脑,香薷能够发汗解暑、行水散湿、温胃调中,拐枣能够醒酒安神、通利二便、祛风通络、止渴除烦,郁李仁能够润燥滑肠、下气利水,青果能够清热解毒、利咽生津;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,尤其涉及一种含黄皮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,提供了一种含黄皮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:
一种含黄皮的茶米酒,是由下述重量份的原料制成:
糯米160-180、籼米25-30、柚子皮4-6、香薷3-4、拐枣2-3、地黄花1-2、郁李仁2-3、蚕豆叶1-2、青果2-3、黄皮3-4、西番莲2-3、木瓜3-4、草莓3-4、甜酒曲1-2、麸曲2-3、白酒20-30。
一种含黄皮的茶米酒的制备方法,包括以下步骤:
(1)将籼米、柚子皮洗净后混合粉碎,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20-30分钟,过滤得到籼米液化料;
(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,和籼米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:将冷却后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36-48小时;
(4)将香薷、地黄花、郁李仁、蚕豆叶、青果洗净沥干,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)将拐枣洗净后在清水中浸泡4-5小时,取出后与洗净的新鲜黄皮、西番莲、木瓜、草莓混合进行榨汁,过滤去渣,得到果汁;
(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、果汁混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵5-6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℃后进行定量灌装。
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黄皮能够消食健胃、理气健脾、行气止痛,地黄花能够滋肾、清热、除烦、止渴,西番莲香气浓郁、生津止渴、提神醒脑,香薷能够发汗解暑、行水散湿、温胃调中,拐枣能够醒酒安神、通利二便、祛风通络、止渴除烦,郁李仁能够润燥滑肠、下气利水,青果能够清热解毒、利咽生津;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:
一种含黄皮的茶米酒,是由下述重量份的原料制成:
糯米160g、籼米25g、柚子皮4g、香薷3g、拐枣2g、地黄花1g、郁李仁2g、蚕豆叶1g、青果2g、黄皮3g、西番莲2g、木瓜3g、草莓3g、甜酒曲1g、麸曲2g、白酒20g。
一种含黄皮的茶米酒的制备方法,包括以下步骤:
(1)将籼米、柚子皮洗净后混合粉碎,加入少量清水浸泡3小时后煮熟,冷却后再加入淀粉酶,在80℃下液化30分钟,过滤得到籼米液化料;
(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,和籼米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:将冷却后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28分钟,密封酿酒桶,在25℃的温度下糖化40小时;
(4)将香薷、地黄花、郁李仁、蚕豆叶、青果洗净沥干,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)将拐枣洗净后在清水中浸泡4小时,取出后与洗净的新鲜黄皮、西番莲、木瓜、草莓混合进行榨汁,过滤去渣,得到果汁;
(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、果汁混合,加入活化好的麸曲,搅拌均匀后在25℃下发酵6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16小时;
(8)灌装:冷却至10℃后进行定量灌装。
Claims (1)
1.一种含黄皮的茶米酒,其特征在于是由下述重量份的原料制成:
糯米160-180、籼米25-30、柚子皮4-6、香薷3-4、拐枣2-3、地黄花1-2、郁李仁2-3、蚕豆叶1-2、青果2-3、黄皮3-4、西番莲2-3、木瓜3-4、草莓3-4、甜酒曲1-2、麸曲2-3、白酒20-30;
所述的含黄皮的茶米酒的制备方法包括以下步骤:
(1)将籼米、柚子皮洗净后混合粉碎,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20-30分钟,过滤得到籼米液化料;
(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,和籼米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:将冷却后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36-48小时;
(4)将香薷、地黄花、郁李仁、蚕豆叶、青果洗净沥干,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)将拐枣洗净后在清水中浸泡4-5小时,取出后与洗净的新鲜黄皮、西番莲、木瓜、草莓混合进行榨汁,过滤去渣,得到果汁;
(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、果汁混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵5-6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℃后进行定量灌装。
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CN1618946A (zh) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | 防癌保健发酵酒 |
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CN1618946A (zh) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | 防癌保健发酵酒 |
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