CN104479969A - 一种低度酒及其制备方法 - Google Patents

一种低度酒及其制备方法 Download PDF

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CN104479969A
CN104479969A CN201410701809.7A CN201410701809A CN104479969A CN 104479969 A CN104479969 A CN 104479969A CN 201410701809 A CN201410701809 A CN 201410701809A CN 104479969 A CN104479969 A CN 104479969A
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white wine
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潘承民
梁远雄
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LIUZHOU XIANDING WINERY
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LIUZHOU XIANDING WINERY
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Abstract

本发明公开了一种低度酒，包含有按照重量份计的以下物料：56度煮后白酒30-40份、苹果20-30份、葡萄20-30份、草莓20-30份、罗汉果25-35份、黑米15-25份、小米20-24份、糯米26-28份、茯苓8-12份、枣仁6-8份、地黄6-8份、夜交藤3-5份、五味子3-5份、远志2-6份。本发明的有益效果为：本发明提供的一种低度酒及其制备方法，操作简单，口味独特，具有一定保健作用，市场前景良好。

Description

一种低度酒及其制备方法
技术领域
本发明涉及一种低度酒及其制备方法。
背景技术
酒的化学成分是乙醇，一般含有微量的杂醇和酯类物质，食用白酒的浓度一般在60度（即60%）以下（少数有60度以上），白酒经分馏提纯至75%以上为医用酒精，提纯到99.5%以上为无水乙醇。酒是以粮食为原料经发酵酿造而成的。我国是最早酿酒的国家，早在2000年前就发明了酿酒技术。
发明内容
本发明的目的就是针对上述现有技术中的缺陷，提供了一种低度酒及其制备方法。
为了实现上述目的，本发明提供的技术方案为：一种低度酒，包含有按照重量份计的以下物料：
56度煮后白酒30-40份、苹果20-30份、葡萄20-30份、草莓20-30份、罗汉果25-35份、黑米15-25份、小米20-24份、糯米26-28份、茯苓8-12份、枣仁6-8份、地黄6-8份、夜交藤3-5份、五味子3-5份、远志2-6份。
本发明的第二个目的是提供了上述一种低度酒的制备方法，包括以下步骤：
1）将除56度煮后白酒外的各原料组分按照配比称取后，粉碎至80目并混合，得到混合粉料；
2）将步骤1）得到的混合粉料置于等重量的水中进行浸泡，每隔3小时搅拌一次，共浸泡3-5天，得到浸泡液；
3）将步骤2）得到的浸泡液以高速离心机离心去除药渣，得到浸泡清液，离心转速为8000-10000rpm，离心时间为30分钟；
4）将步骤3）得到的浸泡清液加入至56度煮后白酒中，搅拌均匀即可。
本发明的有益效果为：本发明提供的一种低度酒及其制备方法，操作简单，口味独特，具有一定保健作用，市场前景良好。
具体实施方式
实施例1：
一种低度酒，包含有按照重量份计的以下物料：
56度煮后白酒30-40份、苹果20-30份、葡萄20-30份、草莓20-30份、罗汉果25-35份、黑米15-25份、小米20-24份、糯米26-28份、茯苓8-12份、枣仁6-8份、地黄6-8份、夜交藤3-5份、五味子3-5份、远志2-6份。
上述一种低度酒的制备方法，包括以下步骤：
1）将除56度煮后白酒外的各原料组分按照配比称取后，粉碎至80目并混合，得到混合粉料；
2）将步骤1）得到的混合粉料置于等重量的水中进行浸泡，每隔3小时搅拌一次，共浸泡3-5天，得到浸泡液；
3）将步骤2）得到的浸泡液以高速离心机离心去除药渣，得到浸泡清液，离心转速为8000-10000rpm，离心时间为30分钟；
4）将步骤3）得到的浸泡清液加入至56度煮后白酒中，搅拌均匀即可。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (2)

1.一种低度酒，其特征在于，包含有按照重量份计的以下物料：
56度煮后白酒30-40份、苹果20-30份、葡萄20-30份、草莓20-30份、罗汉果25-35份、黑米15-25份、小米20-24份、糯米26-28份、茯苓8-12份、枣仁6-8份、地黄6-8份、夜交藤3-5份、五味子3-5份、远志2-6份。
2.根据权利要求1所述的一种低度酒的制备方法，其特征在于，包括以下步骤：
1）将除56度煮后白酒外的各原料组分按照配比称取后，粉碎至80目并混合，得到混合粉料；
2）将步骤1）得到的混合粉料置于等重量的水中进行浸泡，每隔3小时搅拌一次，共浸泡3-5天，得到浸泡液；
3）将步骤2）得到的浸泡液以高速离心机离心去除药渣，得到浸泡清液，离心转速为8000-10000rpm，离心时间为30分钟；
4）将步骤3）得到的浸泡清液加入至56度煮后白酒中，搅拌均匀即可。
CN201410701809.7A 2014-11-28 2014-11-28 一种低度酒及其制备方法 Pending CN104479969A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106544232A (zh) * 2016-12-25 2017-03-29 重庆星湖茶酒厂 一种苹果酒

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1270216A (zh) * 1999-04-14 2000-10-18 王厚珍 罗汉果葡萄酒及其制作方法
CN103725480A (zh) * 2012-10-10 2014-04-16 钱宝明 一种失眠夜交藤保健酒
CN103952277A (zh) * 2014-05-05 2014-07-30 隋吉彬 一种添加红树莓的清心降火果酒

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1270216A (zh) * 1999-04-14 2000-10-18 王厚珍 罗汉果葡萄酒及其制作方法
CN103725480A (zh) * 2012-10-10 2014-04-16 钱宝明 一种失眠夜交藤保健酒
CN103952277A (zh) * 2014-05-05 2014-07-30 隋吉彬 一种添加红树莓的清心降火果酒

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106544232A (zh) * 2016-12-25 2017-03-29 重庆星湖茶酒厂 一种苹果酒

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