CN103719699A - 一种桂圆补血米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种桂圆补血米酒及其制备方法，其组成原料的重量份为：糯米88-95、黄豆20-30、桂圆10-15、熟地3-5、当归5-7、黄芪4-6、补血草2-4、山楂叶1-3、地黄叶3-5、棒棒草2-4、厚朴花4-5、何首乌3-5、茴香根2-4、鸡冠花1-2、香附3-4、槐耳2-4、蚕豆花3-5和荷包花4-6；本发明的制作简单、服用方便、香甜可口，常服能补中益气，生血，是贫血痿黄、身体消瘦的人们一种良好的滋补食品。
Description
技术领域
本发明涉及一种酒类饮料，具体涉及一种桂圆补血米酒及其制备方法。
背景技术
糯米是糯稻脱壳的米，在中国南方称为糯米，而北方则多称为江米，是制造粘性小吃，如粽、八宝粥、各式甜品的主要原料，糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等，营养丰富，为温补强壮食品，具有补血益气，健脾养胃，止虚汗之功效，对食欲不佳，腹胀腹泻有定缓解作用。
另外，糯米也是酿造醪糟的主要原料，糯米酒香气浓郁、酒性温和、营养丰富，深受人们喜欢，但是现有的制备糯米酒的方法制得的糯米酒中还含有大量的糯米等杂质，会影响到米酒的透明度和口感。
发明内容
本发明的目的在于提供一种桂圆补血米酒及其制备方法。
本发明采用如下技术方案：
桂圆补血米酒，其组成原料的重量份为：糯米88-95、黄豆20-30、桂圆10-15、熟地3-5、当归5-7、黄芪4-6、补血草2-4、山楂叶1-3、地黄叶3-5、棒棒草2-4、厚朴花4-5、何首乌3-5、茴香根2-4、鸡冠花1-2、香附3-4、槐耳2-4、蚕豆花3-5和荷包花4-6。
桂圆补血米酒，其组成原料的重量份为：糯米90、黄豆25、桂圆12、熟地4、当归6、黄芪5、补血草3、山楂叶2、地黄叶4、棒棒草3、厚朴花4.5、何首乌4、茴香根3、鸡冠花1.5、香附3.5、槐耳3、蚕豆花4和荷包花5。
桂圆补血米酒的制备方法，包括以下步骤：
（1）选择优质、无霉烂、颗粒饱满的糯米和黄豆，去除杂质，清洗干净，将糯米和黄豆用清水浸泡4-7小时，然后分别将糯米和黄豆入锅蒸熟，待熟料降至22-28℃时，在混合糯米和黄豆得到混合熟料，待用；
（2）按重量份称取其他组成原料，然后加入3-5倍的热水混合，再混合入占其总重量5-10%的52°白酒，混合后浸泡5-10小时后,放入蒸煮锅中用武火煎沸，然后文火烧煮保持沸腾，蒸馏出药液营养露；
（3）将粉碎好的酒曲均匀拌入熟料中，酒曲用量是熟料重量的1.2-1.5%，并加入步骤（2）的药液营养露，在20-25℃温度发酵7-10天，期间搅拌2-3次，密封，继续发酵60天，进行压榨，得液汁；
（4）进行蒸馏，然后冷凝、过滤、加蒸馏水勾兑，即可得到成品米酒。
本发明的有益效果：
本发明的制作简单、服用方便、香甜可口，常服能补中益气，生血，是贫血痿黄、身体消瘦的人们一种良好的滋补食品。
具体实施方式
实施例1：桂圆补血米酒，其组成原料的重量份（g）为：糯米90、黄豆25、桂圆12、熟地4、当归6、黄芪5、补血草3、山楂叶2、地黄叶4、棒棒草3、厚朴花4.5、何首乌4、茴香根3、鸡冠花1.5、香附3.5、槐耳3、蚕豆花4和荷包花5。
桂圆补血米酒的制备方法，包括以下步骤：
（1）选择优质、无霉烂、颗粒饱满的糯米和黄豆，去除杂质，清洗干净，将糯米和黄豆用清水浸泡4-7小时，然后分别将糯米和黄豆入锅蒸熟，待熟料降至25℃时，在混合糯米和黄豆得到混合熟料，待用；
（2）按重量份称取其他组成原料，然后加入4倍的热水混合，再混合入占其总重量8%的52°白酒，混合后浸泡8小时后,放入蒸煮锅中用武火煎沸，然后文火烧煮保持沸腾，蒸馏出药液营养露；
（3）将粉碎好的酒曲均匀拌入熟料中，酒曲用量是熟料重量的1.3%，并加入步骤（2）的药液营养露，在22℃温度发酵7-10天，期间搅拌2-3次，密封，继续发酵60天，进行压榨，得液汁；
（4）在温度110℃下进行蒸馏，然后冷凝、过滤、加蒸馏水勾兑，即可得到成品米酒。
Claims (3)
1.一种桂圆补血米酒，其特征在于其组成原料的重量份为：糯米88-95、黄豆20-30、桂圆10-15、熟地3-5、当归5-7、黄芪4-6、补血草2-4、山楂叶1-3、地黄叶3-5、棒棒草2-4、厚朴花4-5、何首乌3-5、茴香根2-4、鸡冠花1-2、香附3-4、槐耳2-4、蚕豆花3-5和荷包花4-6。
2.根据权利要求1所述的桂圆补血米酒，其特征在于其组成原料的重量份为：糯米90、黄豆25、桂圆12、熟地4、当归6、黄芪5、补血草3、山楂叶2、地黄叶4、棒棒草3、厚朴花4.5、何首乌4、茴香根3、鸡冠花1.5、香附3.5、槐耳3、蚕豆花4和荷包花5。
3.一种如权利要求1所述的桂圆补血米酒的制备方法，其特征在于包括以下步骤：
（1）选择优质、无霉烂、颗粒饱满的糯米和黄豆，去除杂质，清洗干净，将糯米和黄豆用清水浸泡4-7小时，然后分别将糯米和黄豆入锅蒸熟，待熟料降至22-28℃时，在混合糯米和黄豆得到混合熟料，待用；
（2）按重量份称取其他组成原料，然后加入3-5倍的热水混合，再混合入占其总重量5-10%的52°白酒，混合后浸泡5-10小时后,放入蒸煮锅中用武火煎沸，然后文火烧煮保持沸腾，蒸馏出药液营养露；
（3）将粉碎好的酒曲均匀拌入熟料中，酒曲用量是熟料重量的1.2-1.5%，并加入步骤（2）的药液营养露，在20-25℃温度发酵7-10天，期间搅拌2-3次，密封，继续发酵60天，进行压榨，得液汁；
（4）进行蒸馏，然后冷凝、过滤、加蒸馏水勾兑，即可得到成品米酒。
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| CN104804933A (zh) * | 2015-04-03 | 2015-07-29 | 王思伟 | 一种香椿风味黄酒及其制备方法 |
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