CN104479963B - 一种玉竹月季花保健黄酒的酿制方法 - Google Patents
一种玉竹月季花保健黄酒的酿制方法 Download PDFInfo
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Abstract
本发明公开了一种玉竹月季花保健黄酒的酿制方法，是采用具补肝益气作用的当归、泽兰、月季花、牛膝，具清肺化痰作用的玉竹、款冬花、罗汉果、甘草，添加入糯米饭中，经原料预处理、拌曲、发酵、压榨、勾兑、罐装、杀菌、陈酿等工序，生产出一种具益气补血效果的玉竹月季花保健黄酒。成品玉竹月季花保健黄酒呈琥珀色泽，清澈透明，微带中药材香味，醇厚柔和，回味悠长，在充分应用我国悠久中药理论的同时，为黄酒市场提供了一个新成员。
Description
技术领域
本发明属黄酒酿制技术领域，具体地说是将玉竹、月季花等保健原料，添加入糯米饭中进行酿制黄酒的方法。
背景技术
黄酒是世界上最古老的酒类之一，源于中国，且唯中国有之，与啤酒、葡萄酒并称世界三大古酒。约在三千多年前，商周时代，中国人独创酒曲复式发酵法，开始大量酿制黄酒。
黄酒含有多酚、类黑精、谷胱甘肽等生理活性成分，具有清除自由基，预防心血管病、抗癌、抗衰老等生理功能。黄酒中已检出的无机盐达18 种，包括钙、镁、钾、磷、铁、锌、等。黄酒中的维生素B、E 的含量也很丰富，主要来自原料和酵母自溶物。黄酒含丰富的功能性低聚糖，每升中的异麦芽低聚糖、异麦芽三糖含量达 6g，这些低聚糖是在酿造过程中，物料经微生物酶的作用而产生的。功能性低聚糖进入人体后，几乎不被人体吸收、不产生热量，但可促进肠道内有益微生物双歧杆菌的生长发育，可改善肠道功能、增强免疫力、促进人体健康。
研究证实，黄酒内含多种微量元素，每100毫升含镁量为20-30毫克，比白葡萄酒高10倍，比红葡萄酒高5倍；每100毫升含硒量为1-1.2微克，比白葡萄酒高约20倍，比红葡萄酒高约12倍。在心血管疾病中，这些微量元素均有防止血压升高和血栓形成的作用。因此，适量饮用黄酒，对心脏有保护作用。
月季花，蔷薇科植物月季的干燥花。花几朵集生，稀单生，直径4-5厘米；花梗长2.5-6厘米，近无毛或有腺毛，萼片卵形，先端尾状渐尖，有时呈叶状，边缘常有羽状裂片，稀全缘，外面无毛，内面密被长柔毛；花瓣重瓣至半重瓣，红色、粉红色至白色，倒卵形，先端有凹缺，基部楔形；花柱离生，伸出萼筒口外，约与雄蕊等长。全年均可采收，花微开时采摘，阴干或低温干燥。其具疏肝解郁、活血调经的保健功效。
玉竹，百合科多年生草本植物。根茎横走，肉质黄白色，密生多数须根。叶面绿色，下面灰色。花腋生，通常1～3朵簇生。原产中国西南地区，但野生分布很广，耐寒，亦耐阴，喜潮湿环境，适宜生长于含腐殖质丰富的疏松土壤。《本草经集注》云“茎干强直，似竹箭杆，有节。”故有玉竹之名，根茎可供药用，
秋季采挖，洗净，晒至柔软后，反复揉搓，晾晒至无硬心，晒干，或蒸透后，揉至半透明，晒干，切厚片或段用。现代研究证实，玉竹具养阴、润燥、清热、生津、止咳等功效。用作滋补药品，主治热病伤阴、虚热燥咳、心脏病、糖尿病、结核病等症，并可作高级滋补食品、佳肴和饮料，具有一定保健作用。
目前，将玉竹与月季花等保健原料，混合以糯米原料，制成一种保健型黄酒，还未见报道和产品上市。
发明内容
本发明的目的是采用中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、罗汉果、甘草，添加入糯米原料中，经给定的工艺，生产出一种具益气补血功效的保健型黄酒，为黄酒家族提供了一个新成员。
本发明是这样实现的：
一种玉竹月季花保健黄酒，其原料组份为：熟糯米饭300重量份、红曲6-10重量份、白曲3-6重量份、当归粉2-5重量份、泽兰粉1-2重量份、月季花粉3-5重量份、牛膝粉1-2重量份、玉竹粉3-5重量份、款冬花粉1-2重量份、罗汉果粉1-3重量份、甘草粉2-4重量份、水适量。
作为优选，一种玉竹月季花保健黄酒，其原料组份为：熟糯米饭300重量份、红曲6-10重量份、白曲3-6重量份、当归粉1-5重量份、泽兰粉1-2重量份、月季花粉3-5重量份、牛膝粉1-2重量份、玉竹粉3-5重量份、款冬花粉1-2重量份、金钗石斛粉1-3重量份、甘草粉2-4重量份、水适量。
具体技术方案：
一种玉竹月季花保健黄酒的酿制方法，采用以下步骤予以实现：
A、大米预处理：取优质糯米，加水浸泡5-10小时，用清水淋洗干净，入蒸制设备蒸熟，制得熟米饭；
B、中药材预处理：取中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、罗汉果、甘草，分别烘干至水分6-10%，再分别入中药粉碎机，粉碎成40-80目的粉末，制得当归粉、泽兰粉、月季花粉、牛膝粉、玉竹粉、款冬花粉、罗汉果粉、甘草粉；
C、拌曲：取300重量份摊凉至22-25℃的熟米饭，入发酵罐中，加入红曲6-10重量份、白曲3-6重量份、当归粉2-5重量份、泽兰粉1-2重量份、月季花粉3-5重量份、牛膝粉1-2重量份、玉竹粉3-5重量份、款冬花粉1-2重量份、罗汉果粉1-3重量份、甘草粉2-4重量份、水适量，充分搅拌均匀，形成曲醅；
D、发酵：将曲醅静置发酵，控制发酵温度不超过34℃，20-25天后，开始翻醅，前三天，每天一次，后间隔7-10天翻一次，连续三次，后静置发酵90-100天，制得酒醅；
E、压榨、勾兑、罐装、杀菌、陈酿：将制得的酒醅采用板框压滤机进行压滤，后对滤液采用现有技术进行勾兑、罐装，再采用巴氏杀菌法进行杀菌，温度为80-85℃，时间为10-15分钟，然后进行陈酿，陈酿时间不少于6个月，制成成品玉竹月季花保健黄酒。
作为优选，一种玉竹月季花保健黄酒的酿制方法，采用以下步骤予以实现：
A、大米预处理：取优质糯米，加水浸泡5-10小时，用清水淋洗干净，入蒸制设备蒸熟，制得熟米饭；
B、中药材预处理：取中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、金钗石斛、甘草，分别烘干至水分6-10%，再分别入中药粉碎机，粉碎成40-80目的粉末，制得当归粉、泽兰粉、月季花粉、牛膝粉、玉竹粉、款冬花粉、金钗石斛粉、甘草粉；
C、拌曲：取300重量份摊凉至22-25℃的熟米饭，入发酵罐中，加入红曲6-10重量份、白曲3-6重量份、当归粉2-5重量份、泽兰粉1-2重量份、月季花粉3-5重量份、牛膝粉1-2重量份、玉竹粉3-5重量份、款冬花粉1-2重量份、金钗石斛粉1-3重量份、甘草粉2-4重量份、水适量，充分搅拌均匀，形成曲醅；
D、发酵：将曲醅静置发酵，控制发酵温度不超过34℃，20-25天后，开始翻醅，前三天，每天一次，后间隔7-10天翻一次，连续三次，后静置发酵90-100天，制得酒醅；
E、压榨、勾兑、罐装、杀菌、陈酿：将制得的酒醅采用板框压滤机进行压滤，后对滤液采用现有技术进行勾兑、罐装，再采用巴氏杀菌法进行杀菌，温度为80-85℃，时间为10-15分钟，然后进行陈酿，陈酿时间不少于6个月，制成成品玉竹月季花保健黄酒。
发明中，为进一步发挥红曲的作用，红曲在添加前可先用适量水浸泡16-20小时。
发明中，如翻醅前曲醅温度超过34℃，需立即开动空调予以降温。
发明中，作为优选，翻醅结束后的静置发酵温度控制在16℃以下。
本发明采用具补血益气作用的当归、泽兰、月季花、牛膝，具清肺化痰作用的玉竹、款冬花、罗汉果、甘草，添加入糯米饭中，经原料预处理、拌曲、发酵、压榨、勾兑、罐装、杀菌、陈酿等工序，生产出一种具益气补血效果的玉竹月季花保健黄酒。成品玉竹月季花保健黄酒呈琥珀色泽，清澈透明，微带中药材香味，醇厚柔和，回味悠长，在充分应用我国悠久中药理论的同时，为黄酒市场提供了一个新成员。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例1，一种玉竹月季花保健黄酒的酿制方法，采用以下步骤：
1、大米预处理：取优质糯米，加水浸泡7小时，用清水淋洗干净，加适量水，入蒸饭机蒸熟，制得熟米饭；
2、中药材预处理：取市售中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、罗汉果、甘草，分别烘干至水分6-10%，再分别入中药粉碎机，粉碎成40-80目的粉末，制得当归粉、泽兰粉、月季花粉、牛膝粉、玉竹粉、款冬花粉、罗汉果粉、甘草粉；
3、拌曲：取300公斤摊凉至22-25℃的熟米饭，入发酵罐中，加入红曲7公斤、白曲3公斤、当归粉2公斤、泽兰粉1.5公斤、月季花粉3公斤、牛膝粉1公斤、玉竹粉4公斤、款冬花粉1.6公斤、罗汉果粉1.4公斤、甘草粉2公斤、水适量，充分搅拌均匀，形成曲醅；
4、发酵：将曲醅静置发酵，控制发酵温度不超过34℃，22天后，开始翻醅，前三天，每天一次，后间隔8天翻一次，连续三次，后静置发酵90天，制得酒醅；
5、压榨、勾兑、罐装：将制得的酒醅采用板框压滤机进行压滤，后对滤液采用现有技术进行勾兑、罐装；
6、杀菌、陈酿：对罐装后的黄酒采用巴氏杀菌法进行杀菌，温度为83℃，时间为10分钟，然后进行陈酿，陈酿时间不少于6个月，制成成品玉竹月季花保健黄酒。
实施例2，一种玉竹月季花保健黄酒的酿制方法，采用以下步骤：
1、大米预处理：取优质糯米，加水浸泡9小时，用清水淋洗干净，加适量水，入蒸饭机蒸熟，制得熟米饭；
2、中药材预处理：取市售中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、金钗石斛、甘草，分别烘干至水分6-10%，再分别入中药粉碎机，粉碎成40-80目的粉末，制得当归粉、泽兰粉、月季花粉、牛膝粉、玉竹粉、款冬花粉、金钗石斛粉、甘草粉；
3、拌曲：取300公斤摊凉至22-25℃的熟米饭，入发酵罐中，加入红曲8公斤、白曲4公斤、当归粉1.5公斤、泽兰粉1.3公斤、月季花粉2.5公斤、牛膝粉1.2公斤、玉竹粉3.5公斤、款冬花粉1.4公斤、金钗石斛粉1.6公斤、甘草粉1.8公斤、水适量，充分搅拌均匀，形成曲醅；
4、发酵：将曲醅静置发酵，控制发酵温度不超过34℃，25天后，开始翻醅，前三天，每天一次，后间隔8天翻一次，连续三次，后静置发酵100天，控制温度在16℃以下，制得酒醅；
5、压榨、勾兑、罐装：将制得的酒醅采用板框压滤机进行压滤，后对滤液采用现有技术进行勾兑、罐装；
6、杀菌、陈酿：对罐装后的黄酒采用巴氏杀菌法进行杀菌，温度为80℃，时间为15分钟，然后进行陈酿，陈酿时间不少于1年，制成成品玉竹月季花保健黄酒。
金钗石斛，我国传统的名贵中药，在“神农本草经”中列为上品。现代医学和中医药理研究表明，石斛在提高人体免疫能力、抗衰老、抑制肿瘤、补五脏虚劳等方面有明显的效果。民间有“救命仙草”之称。俗称药黄金，性寒，味甘，淡，微咸。生于石壁上，茎丛生。具滋阴润肺，益胃补肾，建脑明目，降火良药，并具生津止渴，补五脏虚劳，清肺止咳，防感冒，抗疲劳的功效。
本发明的实施例2中，添加了具补五脏虚劳、滋阴润肺的金钗石斛，从而通过充足肺气，促进肝气的升发，进一步强化成品的益气补血保健功效。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种泽兰玉竹月季款冬花保健黄酒，其特征在于，采用以下步骤酿制：
A、大米预处理：取优质糯米，加水浸泡7小时，用清水淋洗干净，加适量水，入蒸饭机蒸熟，制得熟米饭；
B、中药材预处理：取市售中药材当归、泽兰、月季花、牛膝、玉竹、款冬花、罗汉果、甘草，分别烘干至水分6-10%，再分别入中药粉碎机，粉碎成40-80目的粉末，制得当归粉、泽兰粉、月季花粉、牛膝粉、玉竹粉、款冬花粉、罗汉果粉、甘草粉；
C、拌曲：取300公斤摊凉至22-25℃的熟米饭，入发酵罐中，加入红曲7公斤、白曲3公斤、当归粉2公斤、泽兰粉1.5公斤、月季花粉3公斤、牛膝粉1公斤、玉竹粉4公斤、款冬花粉1.6公斤、罗汉果粉1.4公斤、甘草粉2公斤、水适量，充分搅拌均匀，形成曲醅；
D、发酵：将曲醅静置发酵，控制发酵温度不超过34℃，22天后，开始翻醅，前三天，每天一次，后间隔8天翻一次，连续三次，后静置发酵90天，制得酒醅；
E、压榨、勾兑、罐装：将制得的酒醅采用板框压滤机进行压滤，后对滤液采用现有技术进行勾兑、罐装；
F、杀菌、陈酿：对罐装后的黄酒采用巴氏杀菌法进行杀菌，温度为83℃，时间为10分钟，然后进行陈酿，陈酿时间不少于6个月，制成成品泽兰玉竹月季款冬花保健黄酒。
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Effective date of registration: 20160906 Address after: 241300 Anhui city of Wuhu province Nanling County Yan Dun Zhen Liu Dian Cun Applicant after: NANLING DENDROBIUM INDUSTRY ASSOCIATION Address before: 241300 Nanling County, Wuhu City, Yijiang County, Anhui Town, Po bridge street demonstration farm Applicant before: Hong Xuejin |
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Effective date of registration: 20190201 Address after: 342800 Shuidong Industrial Park, Ningdu County, Ganzhou City, Jiangxi Province (Cuigang North Road) Patentee after: Jiangxi Cuiwei Sanjia Liquor Co.,Ltd. Address before: 241300 Liudian Village, Yandun Town, Nanling County, Wuhu City, Anhui Province Patentee before: NANLING DENDROBIUM INDUSTRY ASSOCIATION |
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Denomination of invention: A brewing method of Yuzhu rose health yellow wine Granted publication date: 20161019 Pledgee: Ganzhou Bank Co.,Ltd. Ningdu Branch Pledgor: Jiangxi Cuiwei Sanjia Liquor Co.,Ltd. Registration number: Y2024980036868 |