CN104419625A - 一种薄荷酒及其制备方法 - Google Patents

一种薄荷酒及其制备方法 Download PDF

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CN104419625A
CN104419625A CN201310371544.4A CN201310371544A CN104419625A CN 104419625 A CN104419625 A CN 104419625A CN 201310371544 A CN201310371544 A CN 201310371544A CN 104419625 A CN104419625 A CN 104419625A
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颜笑天
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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Abstract

一种薄荷酒及其制备方法，本发明的薄荷酒的配方为：粮食酒27～28.kg，薄荷5.～5.5kg，香草78.～81.g，肉桂1.～1.5g，公丁香4.～5.g，肉豆蔻1.～1.5g，薄荷脑16.～17.g，白鸢尾根香料110～115g，复盆子香料 70～75g，白糖11～12.kg，冰糖蜂蜜汁492.5～507.5g，留兰香膏19.5～20.5g，柠檬酸 49.～50.g，余量为水，兑成总重100kg的薄荷酒。

Description

一种薄荷酒及其制备方法
技术领域
 本发明属于含植物风味饮用酒及其制备方法，特别是带薄荷风味的酒。 
背景技术
酒是许多人喜爱的饮料，在饮用适量的情况下，具有提神、兴奋、活血、 促进血液循环的作用，但对于大部分人来说，在口中时都感到很辣，喝下后喉咙 会感到很干。为了解决这一问题，民间的通常做法是直接浸泡薄荷并降低酒的度数，这种酒虽然有了一点凉爽感，但薄荷经酒浸泡后会带有人们厌恶的涩味并将 原风味掩盖掉；如果采用人 工合成物薄荷脑来勾兑，虽然可在口中产生薄荷味的假像，但却随之产生苦、麻 的味感，喉部的清凉感不像天然薄荷那样纯，而是微带一些辣感。 
发明内容
本发明的目的是提供一种天然薄荷制备的酒，其口感好，保留了薄荷的纯正 风味，并且不带有香精调配酒的回味，具有清凉、暖胃、健脾、提神的效果。 
实现本发明的薄荷酒的配方为： 
粮食酒  27～28.kg    薄荷  5.～5.5kg
香草  78.～81.g         肉桂  1.～1.5g
公丁香  4.～5.g     肉豆蔻  1.～1.5g
薄荷脑  16.～17.g   白鸢尾根香料  110～115g
复盆子香料  70～75g       白糖  11～12.kg
冰糖蜂蜜汁  492.5～507.5g 留兰香膏  19.5～20.5g
柠檬酸  49.～50.g
余量为水，兑成总重100kg的薄荷酒。
配制所述的薄荷酒的工艺步骤为： 
(1)按比例选取各组份；
(2)对薄荷加酒浸泡，对芳香药材，香草、肉桂、公丁香、肉豆蔻加酒浸泡；
(3)薄荷浸泡20～25天，过滤，滤后残渣蒸馏作香料，芳香药材浸泡30 ～50天，过滤，滤后残药渣蒸馏作香料；
(4)将薄荷的酒浸提液与芳香药材的酒提液混合，再加入白鸢尾根香料、复盆 子香料、薄荷脑、冰糖蜂蜜汁、留兰香膏、白糖、柠檬酸、粮食酒、纯净水、天 然植物绿色素，并加入蒸馏得到的薄荷香料和芳香药材香料；
(5)勾兑好后，陈酿90天以上。
浸泡薄荷时，所用的浸提酒以20％(v/v)的精馏高粱酒为佳，它可达到一定的 浸提作用，又可尽量减少涩味；而浸泡芳香药材的浸提酒却以60％(v/v)的精馏高 粱酒为好，它有利于将芳香成份和药效成份提出。混合勾兑用的粮食酒为为60％ (v/v)的精馏高粱酒，再配入适量的纯净水，使酒的度数降低到一定值，使饮用 时更加爽口。冰糖蜂蜜汁的制备是将冰糖和蜂蜜按1∶1～1∶1.5的比例混合，再按 混合后的每100kg混合汁中加10～12kg纯水，以文加热浓缩成大于60BX°的透明 汁。在最后勾兑时，加入万分之零点一的天然植物绿色素，可使本酒的外观色泽 达到最佳效果。 
为本发明具体实施例。 
实施例：按以下比例选取各组份，60％(v/v)的精馏高粱酒27kg、薄荷 5kg、香草  78 g、肉桂  1g、公丁香  4g、肉豆蔻  1g、薄荷脑 17g、白鸢尾根香料110g、复盆子香料70g、白糖11kg、冰糖蜂蜜汁492.5 g、留兰香膏19.5g、柠檬酸49g、余量为水，使总量为100kg。将上述部分高 粱酒兑成20％(v/v)，浸泡薄荷表面，时间为20～25天，取上述高粱酒部分浸泡芳 香药材，即香草、肉桂、公丁香、肉豆蔻，时间为30～50天，分别过滤薄荷浸泡 酒和芳香药材浸泡酒，滤后残药渣蒸馏作香料；将薄荷的酒浸提液与芳香药材的 酒浸提液混合，再加入白鸢尾根香料、复盆子香料、薄荷脑、冰糖蜂蜜汁、留兰 香膏、白糖、柠檬酸、剩余的高粱酒、纯净水、万分之零点一的天然植物绿色素， 并加入蒸馏得到的薄荷香料和芳香药材香料。勾兑好后，陈酿90天以上，再过 滤，装瓶。 
从本发明的上述技术方案看，本薄荷酒由于采用天然的薄荷，去异味时未用 合成的香精，而是用专门的芳香药材，而且调味物比例应用适当，故其口感好， 可保留了薄荷的纯正风味，不再带有通常香精调配酒的回味。本酒采用天然薄荷 黄药材，对人体无毒副作用，饮后有长时间的清感凉，且中药肉桂、肉豆蔻具有 暖胃、健脾的作用，可适度抵消酒精对胃粘膜的刺激，有利于增加食欲。 

Claims (4)

1.一种薄荷酒及其制备方法 ，其特征是配方如下： 粮食酒  27～28kg    薄荷 5 .～5.5kg香草  78～81g         肉桂  1.～1.5g公丁香  4～5.g     肉豆蔻  1～1.5g薄荷脑  16～17g   白鸢尾根香料  110～115g复盆子香料  70～75g       白糖  11～12kg冰糖蜂蜜汁  492.5～507.5g 留兰香膏  19.5～20.5g柠檬酸  49～50g余量为水，兑成总重100kg的薄荷酒。
2.按权利要求1所述的薄荷酒，其特征是冰糖蜂蜜汁是按1∶1～1∶1.5的比 例混合，再按每100kg混合汁中加8～12kg纯水，加热浓缩成大于60BX°，在薄荷 酒中还加入了万分之零点一的天然植物绿色素，粮食酒为60％(v/v)。
3.一种权利要求1所述的薄荷酒的制备方法，其特征是工艺步骤如下：(1)按比例选取各组份；(2)对薄荷加酒浸泡，对芳香药材，香草、肉桂、公丁香、肉豆蔻加酒浸泡；(3)薄荷浸泡20～25天，过滤，滤后残渣蒸馏作香料，芳香药材浸泡30 ～50天，过滤，滤后残药渣蒸馏作香料；(4)将薄荷的酒浸提液与芳香药材的酒提液混合，再加入白鸢尾根香料、复盆 子香料、薄荷脑、冰糖蜂蜜汁、留兰香膏、白糖、柠檬酸、粮食酒、纯净水、天 然植物绿色素，并加入蒸馏得到的薄荷香料和芳香药材香料；(5)勾兑好后，陈酿90天以上。
4.按权利要求3所述的薄荷酒制备方法，其特征是，浸泡薄荷的浸提酒为 20％(v/v)的精馏高粱酒，浸泡芳香药材的浸提酒为60％(v/v)的精馏高粱酒，混合 勾兑用的粮食酒为为60％(v/v)的精馏高粱酒，冰糖蜂蜜汁的制备是将两者按1∶1 ～1∶1.5的比例混合，再按混合后的每100kg混合汁中加10～12kg纯水，加热浓缩 成大于60BX°的透明汁。
CN201310371544.4A 2013-08-23 2013-08-23 一种薄荷酒及其制备方法 Pending CN104419625A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109136047A (zh) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 去除薄荷酒中薄荷味的方法
CN109136038A (zh) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 凉口型酒及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109136047A (zh) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 去除薄荷酒中薄荷味的方法
CN109136038A (zh) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 凉口型酒及其制备方法
CN109136047B (zh) * 2017-06-19 2021-12-28 宜宾听花酒业发展有限责任公司 去除薄荷酒中薄荷味的方法

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Application publication date: 20150318