CN103756845B - 番茄保健酒的制作方法 - Google Patents
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Abstract
番茄保健酒的制作方法涉及一种饮料酒的制作方法，特别是番茄保健酒的制作方法。先制备番茄发酵酒和番茄乙醇浸泡酒，然后将番茄发酵酒、番茄乙醇浸泡酒按5：1的比例混合，混合酒液经勾兑、贮存、过滤、灌装、灭菌即得成品。本发明的番茄保健酒的制作方法，最大限度地保留番茄的营养和功效成分，还为番茄的深加工开辟了新途径。
Description
技术领域
本发明涉及一种饮料酒的制作方法，特别是番茄保健酒的制作方法。
背景技术
番茄别名西红柿，其果实营养丰富，风味独特，可以生食、煮食、加工制成番茄酱、汁或整果罐藏。番茄是全世界栽培最为普遍的果菜之一，我国各地也普遍种植。番茄含有多种营养成分，包括维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素等。特别是它所含的番茄红素，具有多种生理功能，番茄红素是很强的抗氧化剂，可以抵抗衰老，增强免疫系统，减少疾病的发生；番茄红素还能降低眼睛黄斑的退化、减少色斑沉着；番茄红素可以有效地减轻和预防心血管疾病，降心血管疾病的危险性；番茄红素还可以通过有效清除体内的自由基，预防和修复细胞损伤，抑制DNA的氧化，从而降低癌症的发生率。
目前，市售的番茄酒都是以番茄汁为原料，补充白糖等碳源，经酵母发酵后过滤而成，用此种方法制得的番茄酒，番茄中包括番茄红素在内的的许多不溶于水的营养物质不能进入番茄酒中，降低了番茄酒的营养和保健功效。
发明内容
本发明的目的在于提供一种营养和保健功效突出的番茄保健酒的制作方法，用本发明的方法制作番茄酒可以最大限度地保留番茄中原有的的营养成分。
本发明的目的是这样实现的：将番茄洗净，加入1倍质量的清水用榨汁机榨汁得番茄汁，按照番茄汁与紫薯粉质量比15:1的比例加入紫薯粉，混合均匀，按每100克紫薯粉加入2克氯化钙的比例加入氯化钙，搅拌溶解，再按照每克紫薯粉加入10-15个单位的比例加入α—淀粉酶，在95℃条件下液化30-40分钟，加入柠檬酸调节PH为4.0-4.5，降温到60℃，按每克紫薯粉加入100-120个单位的比例加入糖化酶， 60℃条件下保温糖化4小时，过滤糖化液，得滤液和滤渣，按照每1000毫升滤液加入1克的比例接入葡萄酒活性干酵母进行前发酵，前发酵温度25～28℃，前发酵时间3～6天，前发酵结束后发酵液转入酒坛中，密闭贮藏，10-12℃条件下进行后发酵，时间为30-40天，后发酵结束后即得到番茄发酵酒。取滤渣，加入3倍质量的50-60度白酒，搅拌均匀后封缸浸泡，浸泡时间为35-45天，期间每天搅拌一次。浸泡结束后过滤即得番茄乙醇浸泡酒。将番茄发酵酒、番茄乙醇浸泡酒按5：1的比例混合，混合酒液经勾兑、贮存、过滤、灌装、灭菌即得成品。
本发明的番茄保健酒的制作方法，最大限度地保留番茄的营养和功效成分，还为番茄的深加工开辟了新途径。
具体实施方案
称取1000克番茄洗净，加入1000克清水，用榨汁机榨汁得番茄汁，按照番茄汁与紫薯粉质量比15:1的比例加入紫薯粉，混合均匀，按每100克紫薯粉加入2克氯化钙的比例加入氯化钙，搅拌溶解，再按照每克紫薯粉加入10个单位的比例加入α—淀粉酶，在95℃条件下液化40分钟，加入柠檬酸调节PH为4.2，降温到60℃，按每克紫薯粉加入100个单位的比例加入糖化酶， 60℃条件下保温糖化4小时，过滤糖化液，得滤液和滤渣，按照每1000毫升滤液加入1克的比例接入葡萄酒活性干酵母进行前发酵，前发酵温度25℃，前发酵时间5天，前发酵结束后发酵液转入酒坛中，密闭贮藏，10℃条件下进行后发酵，时间为40天，后发酵结束后即得到番茄发酵酒。取滤渣，加入3倍质量的50度白酒，搅拌均匀后封缸浸泡，浸泡时间为45天，期间每天搅拌一次。浸泡结束后过滤即得番茄乙醇浸泡酒。将番茄发酵酒、番茄乙醇浸泡酒按5：1的比例混合，混合酒液经勾兑、贮存、过滤、灌装、灭菌即得成品。
Claims (1)
1.番茄保健酒的制作方法，其特征是经过如下加工过程制备而成：
⑴将番茄洗净，加入1倍质量的清水用榨汁机榨汁得番茄汁，按照番茄汁与紫薯粉质量比15:1的比例加入紫薯粉，混合均匀，按每100克紫薯粉加入2克氯化钙的比例加入氯化钙，搅拌溶解，再按照每克紫薯粉加入10-15个单位的比例加入α—淀粉酶，在95℃条件下液化30-40分钟，加入柠檬酸调节pH为4.0-4.5，降温到60℃，按每克紫薯粉加入100-120个单位的比例加入糖化酶， 60℃条件下保温糖化4小时，过滤糖化液，得滤液和滤渣，按照每1000毫升滤液加入1克的比例接入葡萄酒活性干酵母进行前发酵，前发酵温度25～28℃，前发酵时间3～6天，前发酵结束后发酵液转入酒坛中，密闭贮藏，10-12℃条件下进行后发酵，时间为30-40天，后发酵结束后即得到番茄发酵酒；
⑵取滤渣，加入3倍质量的50-60度白酒，搅拌均匀后封缸浸泡，浸泡时间为35-45天，期间每天搅拌一次，浸泡结束后过滤即得番茄乙醇浸泡酒；
⑶将番茄发酵酒、番茄乙醇浸泡酒按5：1的比例混合，混合酒液经勾兑、贮存、过滤、灌装、灭菌即得成品。
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| CN105441269A (zh) * | 2016-01-07 | 2016-03-30 | 哈尔滨伟平科技开发有限公司 | 一种白酒的生产方法 |
| CN105695237B (zh) * | 2016-04-22 | 2018-10-12 | 西华大学 | 葛根柠檬保健果酒及其制作方法 |
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| CN103013767B (zh) * | 2013-01-08 | 2013-12-11 | 黑龙江省轻工科学研究院 | 南瓜起泡酒的制作方法 |
| CN103074199B (zh) * | 2013-02-17 | 2013-11-20 | 哈尔滨伟平科技开发有限公司 | 红茶保健酒的制作方法 |
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