CN104745400B - 黑木耳保健酒的制作方法 - Google Patents
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Abstract
黑木耳保健酒的制作方法涉及的是一种酒的制作方法，具体地说是一种黑木耳保健酒的制作方法。先配制黑木耳培养基，然后接种黑木耳菌种到黑木耳培养基中，摇床培养7天即得黑木耳培养液，将黑木耳培养液均质、灭菌、冷却后得黑木耳营养液，将黑木耳营养液与发芽糙米粉混合均匀后水解，然后灭酶、冷却后得黑木耳糙米水解液，在黑木耳糙米水解液中接入活性干酵母发酵6‑8天后经过滤、调配、装瓶、灭菌即得成品。本发明的黑木耳保健酒较好地保留了黑木耳原有的营养成分，为酒类家族增添了新品，不但满足了人们饮酒的愿望，还对人的身体有一定的营养保健价值。
Description
技术领域
本发明涉及的是一种酒的制作方法，具体地说是一种黑木耳保健酒的制作方法。
背景技术
黑木耳，又名黑菜、桑耳，因形似耳，加之其颜色黑褐色而得名，黑木耳是我国最主要的食、药用菌，质量和产量都在世界上首屈一指，其食用和药用的历史源远流长，不仅是盛大宴会中的盘中珍肴，也是家常烹饪的美味佳肴。黑木耳富含蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、多种维生素等营养物质，由于黑木耳所含各种营养素完善而丰富，被誉为"素中之荤"。黑木耳的主要功效成分是木耳多糖，木耳多糖对高血糖有防治作用，还能明显降低血脂、胆固醇；木耳多糖可明显延长纤维蛋白血栓的形成时间，升高纤溶酶活性，具有明显抗血栓形成的作用；木耳多糖具有提高机体免疫功能和抗肿瘤功能；此外，木耳多糖还可以抗衰老、抗辐射、改善心肌缺氧、促进醋酸型胃溃疡的愈合。
发明内容
本发明的目的是提供一种营养丰富、风味独特、具有保健功效的黑木耳保健酒的制作方法。
本发明的的目的是这样实现的：
在清水中加入5%的蔗糖、1%的食用豆粕粉、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至25-27℃即得黑木耳培养基，从斜面上接种黑木耳菌种到黑木耳培养基中，在25-27℃、150-180rpm的条件下摇床培养7天即得黑木耳培养液。
将黑木耳培养液在65℃、15-18MPa条件下均质，然后在121℃下灭菌15-20分钟，冷却至60℃得黑木耳营养液。
将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照黑木耳营养液与发芽糙米粉质量比10:1的比例混合均匀，在60-65℃条件下水解4-6小时，然后在121℃灭酶5-10分钟后冷却至20-25℃得黑木耳糙米水解液，在黑木耳糙米水解液中接入0.1%的活性干酵母，在20-25℃条件下厌氧发酵6-8天后经过滤、调配、装瓶、灭菌即得成品。
本发明的黑木耳保健酒较好地保留了黑木耳原有的营养成分，为酒类家族增添了新品，不但满足了人们饮酒的愿望，还对人的身体有一定的营养保健价值。
具体实施方式
在清水中加入5%的蔗糖、1%的食用豆粕粉、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至26℃即得黑木耳培养基，从斜面上接种黑木耳菌种到黑木耳培养基中，在26℃、160rpm的条件下摇床培养7天即得黑木耳培养液。
将黑木耳培养液在65℃、16MPa条件下均质，然后在121℃下灭菌15分钟，冷却至60℃得黑木耳营养液。
将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照黑木耳营养液与发芽糙米粉质量比10:1的比例混合均匀，在62℃条件下水解5小时，然后在121℃灭酶10分钟后冷却至20℃得黑木耳糙米水解液，在黑木耳糙米水解液中接入0.1%的活性干酵母，在20℃条件下厌氧发酵8天后经过滤、调配、装瓶、灭菌即得成品。
Claims (1)
1.黑木耳保健酒的制作方法，其特征是经过如下加工过程制备而成：
⑴在清水中加入5%的蔗糖、1%的食用豆粕粉、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至25-27℃即得黑木耳培养基，从斜面上接种黑木耳菌种到黑木耳培养基中，在25-27℃、150-180rpm的条件下摇床培养7天即得黑木耳培养液；
⑵将黑木耳培养液在65℃、15-18MPa条件下均质，然后在121℃下灭菌15-20分钟，冷却至60℃得黑木耳营养液；
⑶将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照黑木耳营养液与发芽糙米粉质量比10:1的比例混合均匀，在60-65℃条件下水解4-6小时，然后在121℃灭酶5-10分钟后冷却至20-25℃得黑木耳糙米水解液，在黑木耳糙米水解液中接入0.1%的活性干酵母，在20-25℃条件下厌氧发酵6-8天后经过滤、调配、装瓶、灭菌即得成品。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182123A (zh) * | 1996-11-11 | 1998-05-20 | 徐子钧 | 木耳稠酒及其制备方法 |
| JPH11169162A (ja) * | 1997-12-10 | 1999-06-29 | New Aqua Gijutsu Kenkyusho:Kk | 健康紫酒 |
| CN103333768A (zh) * | 2013-06-28 | 2013-10-02 | 江苏农林职业技术学院 | 一种黑木耳葛根果酒及其制备方法 |
| CN104450414A (zh) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | 保健型马铃薯发酵酒的制作方法 |
| CN104450413A (zh) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | 一种保健型黑米低醇饮料的制作方法 |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182123A (zh) * | 1996-11-11 | 1998-05-20 | 徐子钧 | 木耳稠酒及其制备方法 |
| JPH11169162A (ja) * | 1997-12-10 | 1999-06-29 | New Aqua Gijutsu Kenkyusho:Kk | 健康紫酒 |
| CN103333768A (zh) * | 2013-06-28 | 2013-10-02 | 江苏农林职业技术学院 | 一种黑木耳葛根果酒及其制备方法 |
| CN104450414A (zh) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | 保健型马铃薯发酵酒的制作方法 |
| CN104450413A (zh) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | 一种保健型黑米低醇饮料的制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| "响应面法优化黑木耳糙米醋的发酵工艺";朴美子等;《食品工业科技》;20101231(第7期);第197-202页 * |
| "黑木耳发酵酒的研制";杨大毅等;《酿酒》;20021130(第6期);无 * |
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| TR01 | Transfer of patent right |
Effective date of registration: 20201020 Address after: No.11, Qingyuan village, Xiachuan County, Sichuan Province Patentee after: Peng Jiantao Address before: 510000 building 143, Wanfu Road, Dongshan District, Guangdong, Guangzhou, two Patentee before: Luo Xiaohua |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160914 Termination date: 20210426 |