CN104762181B - 芋头保健酒的制作方法 - Google Patents
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Classifications
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
芋头保健酒的制作方法涉及的是一种酒的制作方法，具体地说是一种芋头保健酒的制作方法。将芋头蒸熟后捣成芋头泥，加水进行液化和糖化，然后过滤得芋头渣和芋头水解液，将芋头水解液接入酵母发酵后得芋头发酵液，将芋头发酵液蒸馏，当馏出液体积达到芋头发酵液体积的25‑30%时，停止蒸馏，得到馏出液和蒸馏残液，用馏出液浸泡芋头渣，然后过滤得A液，将蒸馏残液浓缩到原体积的三分之一后得B液。将A液和B液混合后经勾兑、过滤、灌装、灭菌即得成品。本发明的芋头保健酒较好地保留了芋头原有的营养成分，而且综合了酿造酒和蒸馏酒的优点，是一种营养价值较高的酒饮料。
Description
技术领域
本发明涉及的是一种酒的制作方法，具体地说是一种芋头保健酒的制作方法。
背景技术
芋头又称芋、芋艿，芋头的营养价值很高，芋头的淀粉含量达70%，既可当粮食，又可做蔬菜，是老幼皆宜的滋补品，芋头还富含蛋白质、脂肪、膳食纤维、多种维生素以及钾、钠、钙、镁、铁、锰、锌、铜、磷、硒、氟等，此外芋头还含有皂甙等药用成分。芋头口感细软，绵甜香糯，营养成分与马铃薯相近，但又不含龙葵素，易于消化而不会引起中毒。是一种很好的碱性食物。芋头含有一种黏液蛋白，被人体吸收后能产生抗体球蛋白，能增强人体的免疫功能，可作为防治癌瘤的常用药膳主食；芋头为碱性食品，能中和体内积存的酸性物质，调整人体的酸碱平衡，产生美容养颜、乌黑头发的作用，还可用来防治胃酸过多症；芋头含有丰富的黏液皂素及多种微量元素，可帮助人体纠正微量元素缺乏导致的生理异常，同时能增进食欲，帮助消化；芋头含氟量较高，有洁齿防龋，保护牙齿的功效。芋头作为一种健康食品，由于其突出的营养滋补作用，越来越受到现代人的重视，以芋头为原料的深加工食品也越来越多。
发明内容
本发明的目的是提供一种营养丰富、风味独特的芋头保健酒的制作方法。
本发明的目的是这样实现的：
将芋头洗净，在0.1-0.15MPa 条件下蒸20-25分钟，蒸完后去皮并捣成泥状得芋头泥，再加入芋头泥质量1.5-2倍的清水，搅拌均匀，加入芋头泥质量0.05-0.1%的无水氯化钙，再按每克芋头泥加入5-10单位的比例加入α-淀粉酶，在90-95℃条件下液化35-45分钟，降温到58-65℃，将PH调到4.2-4.5，按照每克芋头泥加入50-80个单位的比例加入糖化酶，58-65℃条件下水解5-6小时，过滤得芋头渣和芋头水解液。
将芋头水解液降温到25-30℃，接入活性干酵母进行发酵，接种比例为每100毫升芋头水解液接种0.1克活性干酵母，发酵温度25-30℃，发酵时间5-6天，发酵结束后即得芋头发酵液。
将芋头发酵液进行蒸馏，当馏出液体积达到芋头发酵液体积的25-30%时，停止蒸馏，得到馏出液和蒸馏残液，按照芋头渣和馏出液质量比1:3的比例将芋头渣和馏出液混合、搅拌均匀后浸泡24-36小时，浸泡结束后过滤得A液。将蒸馏残液浓缩到原体积的三分之一后得B液。
将A液和B液等体积混合后，经勾兑、过滤、灌装、灭菌即得成品。
本发明的芋头保健酒较好地保留了芋头原有的营养成分，而且综合了酿造酒和蒸馏酒的优点，是一种营养价值较高的酒饮料。
具体实施方案
将芋头洗净，在0.1MPa 条件下蒸25分钟，蒸完后去皮并捣成泥状得芋头泥，再加入芋头泥质量2倍的清水，搅拌均匀，加入芋头泥质量0.05%的无水氯化钙，再按每克芋头泥加入8单位的比例加入α-淀粉酶，在90℃条件下液化45分钟，降温到60℃，将PH调到4.3，按照每克芋头泥加入60个单位的比例加入糖化酶，60℃条件下水解6小时，过滤得芋头渣和芋头水解液。
将芋头水解液降温到28℃，接入活性干酵母进行发酵，接种比例为每100毫升芋头水解液接种0.1克活性干酵母，发酵温度28℃，发酵时间86天，发酵结束后即得芋头发酵液。
将芋头发酵液进行蒸馏，当馏出液体积达到芋头发酵液体积的25%时，停止蒸馏，得到馏出液和蒸馏残液，按照芋头渣和馏出液质量比1:3的比例将芋头渣和馏出液混合、搅拌均匀后浸泡30小时，浸泡结束后过滤得A液。将蒸馏残液浓缩到原体积的三分之一后得B液。
将A液和B液等体积混合后，经勾兑、过滤、灌装、灭菌即得成品。
Claims (1)
1.芋头保健酒的制作方法，其特征是经过如下加工过程制备而成：
⑴将芋头洗净，在0.1-0.15MPa 条件下蒸20-25分钟，蒸完后去皮并捣成泥状得芋头泥，再加入芋头泥质量1.5-2倍的清水，搅拌均匀，加入芋头泥质量0.05-0.1%的无水氯化钙，再按每克芋头泥加入5-10单位的比例加入α-淀粉酶，在90-95℃条件下液化35-45分钟，降温到58-65℃，将pH调到4.2-4.5，按照每克芋头泥加入50-80个单位的比例加入糖化酶，58-65℃条件下水解5-6小时，过滤得芋头渣和芋头水解液；
⑵将芋头水解液降温到25-30℃，接入活性干酵母进行发酵，接种比例为每100毫升芋头水解液接种0.1克活性干酵母，发酵温度25-30℃，发酵时间5-6天，发酵结束后即得芋头发酵液；
⑶将芋头发酵液进行蒸馏，当馏出液体积达到芋头发酵液体积的25-30%时，停止蒸馏，得到馏出液和蒸馏残液，按照芋头渣和馏出液质量比1:3的比例将芋头渣和馏出液混合、搅拌均匀后浸泡24-36小时，浸泡结束后过滤得A液，将蒸馏残液浓缩到原体积的三分之一后得B液；
⑷将A液和B液等体积混合后，经勾兑、过滤、灌装、灭菌即得成品。
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Effective date of registration: 20180605 Address after: 221000 Room 202, A6 office building, Xuzhou Road North Pioneer Park, Xuzhou Industrial Park, Jiawang, Xuzhou, Jiangsu. Patentee after: Jiangsu Wanatchee electromechanical equipment Engineering Co. Address before: 300400 Asahi 7-1-601-604, Beichen District, Tianjin Patentee before: Zhang Juan |
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| TR01 | Transfer of patent right |