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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peppermint
wine
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颜笑天
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    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

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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
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
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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
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