CN104877852A - 一种滋阴补肾米酒的制备工艺 - Google Patents

一种滋阴补肾米酒的制备工艺 Download PDF

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CN104877852A
CN104877852A CN201510201792.3A CN201510201792A CN104877852A CN 104877852 A CN104877852 A CN 104877852A CN 201510201792 A CN201510201792 A CN 201510201792A CN 104877852 A CN104877852 A CN 104877852A
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王明义
黄名珠
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WUZHONG XUKOU JINGYI BIOLOGICAL MEDICINE INSTITUTE
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Abstract

本发明公开了一种滋阴补肾米酒的制备工艺，按质量分数计选取食用菌精磨营养粉8-11份、山药3-8份、玉竹1-5份、何首乌2-8份、枸杞1-7份、当归2-9份、银杏叶3-9份、薄荷1-8份、牛肝5-10份、白菊5-15份、白芷5-15份、白芍5-15份、白茯苓5-15份、白果5-15份、富锌稻米400-500份、玉美人10-15份、黑番茄30-40份、龙眼20-30份、板栗仁10-15份、核桃仁10-15份、淫羊藿5-6份、鹿蹄草3-4份、公丁香1-2份、苦瓜子7-8份；本发明营养丰富、酒汁澄清、口感醇厚、酒香淡雅、回味悠长，具有滋阴补肾、减肥美容、壮阳益气、补益心脾、养血安神、润肠通便等功效，适宜大部分人群饮用。

Description

一种滋阴补肾米酒的制备工艺
技术领域
本发明涉及保健药膳的制作技术领域，特别是一种滋阴补肾米酒的制备工艺。
背景技术
现在市面上酒类有多种多样的品种，白酒、红酒、啤酒、米酒等，但大多数酒都是口味单一，营养保健价值不高，不能满足人们对健康营养的需求，为此本发明提供一种营养美味的保健酒。
食用菌是指可供人类使用的真菌的总称，包括猴头菇、牛肝菌、金耳、杏鲍菇、香菇、鸡腿菇、长根菇等等，还有一些很名贵的像灵芝、姬松茸、茯苓、冬虫夏草、灰树花、牛肚菌等，一些起到滋补药效的野生菌也都属于真菌类；在我国南方的一些城市，人们习惯称之为“菌类”，而在北方人们习惯叫它“蘑菇”，南菌北菇只是地方称谓的习惯不同罢了；食用菌是高蛋白、低脂肪、富含维生素、矿物质和膳食纤维的优质美味食物，具有抗癌、降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效。
黑芝麻含多种人体必需的氨基酸，黑芝麻所含的维生素E，铁能预防贫血，活化脑细胞、消除血管胆固醇；黑芝麻富含脂肪油，为油酸、亚油酸、棕榈酸、硬脂酸、花生酸等多种不饱和甘油脂，长期食用有利于人体保健。
发明内容
本发明所要解决的技术问题是，克服现有技术的缺点，提供一种滋阴补肾米酒的制备工艺，营养丰富、酒汁澄清、口感醇厚、酒香淡雅、回味悠长，具有滋阴补肾、减肥美容、壮阳益气、补益心脾、养血安神、润肠通便等功效，适宜大部分人群饮用。
为了解决以上技术问题，本发明提供一种滋阴补肾米酒的制备工艺，包括如下具体步骤：
按质量分数计选取食用菌精磨营养粉8-11份、山药3-8份、玉竹1-5份、何首乌2-8份、枸杞1-7份、当归2-9份、银杏叶3-9份、薄荷1-8份、牛肝5-10份、白菊5-15份、白芷5-15份、白芍5-15份、白茯苓5-15份、白果5-15份、富锌稻米400-500份、玉美人10-15份、黑番茄30-40份、龙眼20-30份、板栗仁10-15份、核桃仁10-15份、淫羊藿5-6份、鹿蹄草3-4份、公丁香1-2份、苦瓜子7-8份；
所述食用菌精磨营养粉的制备工艺为：
a：选取饱满、无杂质且无损坏的大豆，用清水洗净后静置干燥；随后炒制至大豆变为深黄色；
b：利用对辊研磨的方式将炒制好的大豆研磨成粉状，并对大豆粉进行至少两次筛粉；
c：将黑芝麻洗净、炒熟、粉碎过筛得40-60目的黑芝麻粉；
d：将食用菌干品洗净，洗净后的食用菌在水中充分浸泡1.5-3小时，浸泡后取出食用菌隔水蒸煮30-40分钟，蒸煮后放置在烘箱中进行干燥，烘箱温度控制在40-50℃，干燥后取出食用菌并粉碎，过筛得80-120目的食用菌粉；
e：按照质量份数大豆粉10-20份、黑芝麻粉20-40份、食用菌粉2-10份进行混合，均匀后经杀菌得到食用菌精磨营养粉；
将富锌稻米洗净，与去杂洗净的玉美人混合入锅，倒入适量水800-1000份，大火煮熟，取出摊凉，得到米饭；
将黑番茄去皮去蒂、龙眼去壳去核，果肉混合打浆，得到果浆；将板栗仁、核桃仁与竹炭粉混合入锅，小火翻炒至熟香，筛去竹炭粉，将熟仁磨粉，得到熟仁粉；
将山药、玉竹、何首乌、枸杞、当归、银杏叶、薄荷、牛肝、白菊、白芷、白芍、白茯苓、白果、淫羊藿、鹿蹄草、公丁香、苦瓜子混合粉碎为粗粉，加入500-600份水中浸泡，后对浸泡过的粗粉进行超临界CO2萃取，收集萃取液，萃取液冷冻干燥后得到中药粉；
将米饭、果浆、熟仁粉、中药粉及食用菌精磨营养粉混合送入酿酒罐，拌入适量酒曲，在
25-30℃下密封发酵8-10天，再在0-5℃下陈酿11-15天，后文火煎酒1-2小时，过滤，得到滋阴补肾米酒。
技术效果：本发明加玉美人、黑番茄、龙眼等原料一起加工制成米酒，营养丰富、酒汁澄清、口感醇厚、酒香淡雅、回味悠长，黑芝麻与食用菌搭配，具有较强的保健功效，口感鲜美，营养丰富，生产方便，食用方便，同时，成本低廉，价格适中，具有滋阴补肾、减肥美容、壮阳益气、补益心脾、养血安神、润肠通便等功效，适宜大部分人群饮用。
本发明进一步限定的技术方案是：
进一步的，前述的滋阴补肾米酒的制备工艺，按质量分数计选取食用菌精磨营养粉9份、山药6份、玉竹3份、何首乌6份、枸杞5份、当归6份、银杏叶5份、薄荷6份、牛肝7份、白菊11份、白芷12份、白芍11份、白茯苓12份、白果15份、富锌稻米450份、玉美人11份、黑番茄36份、龙眼25份、板栗仁11份、核桃仁12份、淫羊藿5份、鹿蹄草4份、公丁香1份、苦瓜子8份。
前述的滋阴补肾米酒的制备工艺，步骤中超临界CO2萃取的压力为20-45MPa，温度为 25-50℃，萃取时间为3-5h。
具体实施方式
实施例1
本实施例提供的一种滋阴补肾米酒的制备工艺，包括如下具体步骤：
按质量分数计选取食用菌精磨营养粉8份、山药8份、玉竹1份、何首乌8份、枸杞1份、当归9份、银杏叶3份、薄荷8份、牛肝5份、白菊15份、白芷5份、白芍15份、白茯苓5份、白果15份、富锌稻米400份、玉美人15份、黑番茄30份、龙眼30份、板栗仁10份、核桃仁15份、淫羊藿5份、鹿蹄草4份、公丁香1份、苦瓜子8份；
所述食用菌精磨营养粉的制备工艺为：
a：选取饱满、无杂质且无损坏的大豆，用清水洗净后静置干燥；随后炒制至大豆变为深黄色；
b：利用对辊研磨的方式将炒制好的大豆研磨成粉状，并对大豆粉进行至少两次筛粉；
c：将黑芝麻洗净、炒熟、粉碎过筛得60目的黑芝麻粉；
d：将食用菌干品洗净，洗净后的食用菌在水中充分浸泡1.5小时，浸泡后取出食用菌隔水蒸煮40分钟，蒸煮后放置在烘箱中进行干燥，烘箱温度控制在40℃，干燥后取出食用菌并粉碎，过筛得120目的食用菌粉；
e：按照质量份数大豆粉10份、黑芝麻粉40份、食用菌粉2份进行混合，均匀后经杀菌得到食用菌精磨营养粉；
将富锌稻米洗净，与去杂洗净的玉美人混合入锅，倒入适量水1000份，大火煮熟，取出摊凉，得到米饭；
将黑番茄去皮去蒂、龙眼去壳去核，果肉混合打浆，得到果浆；将板栗仁、核桃仁与竹炭粉混合入锅，小火翻炒至熟香，筛去竹炭粉，将熟仁磨粉，得到熟仁粉；
将山药、玉竹、何首乌、枸杞、当归、银杏叶、薄荷、牛肝、白菊、白芷、白芍、白茯苓、白果、淫羊藿、鹿蹄草、公丁香、苦瓜子混合粉碎为粗粉，加入500份水中浸泡，后对浸泡过的粗粉进行超临界CO2萃取，收集萃取液，萃取液冷冻干燥后得到中药粉；
将米饭、果浆、熟仁粉、中药粉及食用菌精磨营养粉混合送入酿酒罐，拌入适量酒曲，在
30℃下密封发酵8天，再在5℃下陈酿11天，后文火煎酒2小时，过滤，得到滋阴补肾米酒。
实施例2
本实施例提供的一种滋阴补肾米酒的制备工艺，包括如下具体步骤：
按质量分数计选取食用菌精磨营养粉9份、山药6份、玉竹3份、何首乌6份、枸杞5份、当归6份、银杏叶5份、薄荷6份、牛肝7份、白菊11份、白芷12份、白芍11份、白茯苓12份、白果15份、富锌稻米450份、玉美人11份、黑番茄36份、龙眼25份、板栗仁11份、核桃仁12份、淫羊藿5份、鹿蹄草4份、公丁香1份、苦瓜子8份；
所述食用菌精磨营养粉的制备工艺为：
a：选取饱满、无杂质且无损坏的大豆，用清水洗净后静置干燥；随后炒制至大豆变为深黄色；
b：利用对辊研磨的方式将炒制好的大豆研磨成粉状，并对大豆粉进行至少两次筛粉；
c：将黑芝麻洗净、炒熟、粉碎过筛得50目的黑芝麻粉；
d：将食用菌干品洗净，洗净后的食用菌在水中充分浸泡2.5小时，浸泡后取出食用菌隔水蒸煮35分钟，蒸煮后放置在烘箱中进行干燥，烘箱温度控制在45℃，干燥后取出食用菌并粉碎，过筛得115目的食用菌粉；
e：按照质量份数大豆粉15份、黑芝麻粉36份、食用菌粉6份进行混合，均匀后经杀菌得到食用菌精磨营养粉；
将富锌稻米洗净，与去杂洗净的玉美人混合入锅，倒入适量水950份，大火煮熟，取出摊凉，得到米饭；
将黑番茄去皮去蒂、龙眼去壳去核，果肉混合打浆，得到果浆；将板栗仁、核桃仁与竹炭粉混合入锅，小火翻炒至熟香，筛去竹炭粉，将熟仁磨粉，得到熟仁粉；
将山药、玉竹、何首乌、枸杞、当归、银杏叶、薄荷、牛肝、白菊、白芷、白芍、白茯苓、白果、淫羊藿、鹿蹄草、公丁香、苦瓜子混合粉碎为粗粉，加入560份水中浸泡，后对浸泡过的粗粉进行超临界CO2萃取，收集萃取液，萃取液冷冻干燥后得到中药粉；
将米饭、果浆、熟仁粉、中药粉及食用菌精磨营养粉混合送入酿酒罐，拌入适量酒曲，在
26℃下密封发酵9天，再在3℃下陈酿12天，后文火煎酒1.5小时，过滤，得到滋阴补肾米酒；
步骤中超临界CO2萃取的压力为36MPa，温度为 36℃，萃取时间为4h。
以上实施例仅为说明本发明的技术思想，不能以此限定本发明的保护范围，凡是按照本发明提出的技术思想，在技术方案基础上所做的任何改动，均落入本发明保护范围之内。

Claims (3)

1.一种滋阴补肾米酒的制备工艺，其特征在于，包括如下具体步骤：
按质量分数计选取食用菌精磨营养粉8-11份、山药3-8份、玉竹1-5份、何首乌2-8份、枸杞1-7份、当归2-9份、银杏叶3-9份、薄荷1-8份、牛肝5-10份、白菊5-15份、白芷5-15份、白芍5-15份、白茯苓5-15份、白果5-15份、富锌稻米400-500份、玉美人10-15份、黑番茄30-40份、龙眼20-30份、板栗仁10-15份、核桃仁10-15份、淫羊藿5-6份、鹿蹄草3-4份、公丁香1-2份、苦瓜子7-8份；
所述食用菌精磨营养粉的制备工艺为：
a：选取饱满、无杂质且无损坏的大豆，用清水洗净后静置干燥；随后炒制至大豆变为深黄色；
b：利用对辊研磨的方式将炒制好的大豆研磨成粉状，并对大豆粉进行至少两次筛粉；
c：将黑芝麻洗净、炒熟、粉碎过筛得40-60目的黑芝麻粉；
d：将食用菌干品洗净，洗净后的食用菌在水中充分浸泡1.5-3小时，浸泡后取出食用菌隔水蒸煮30-40分钟，蒸煮后放置在烘箱中进行干燥，烘箱温度控制在40-50℃，干燥后取出食用菌并粉碎，过筛得80-120目的食用菌粉；
e：按照质量份数大豆粉10-20份、黑芝麻粉20-40份、食用菌粉2-10份进行混合，均匀后经杀菌得到食用菌精磨营养粉；
将富锌稻米洗净，与去杂洗净的玉美人混合入锅，倒入适量水800-1000份，大火煮熟，取出摊凉，得到米饭；
将黑番茄去皮去蒂、龙眼去壳去核，果肉混合打浆，得到果浆；将板栗仁、核桃仁与竹炭粉混合入锅，小火翻炒至熟香，筛去竹炭粉，将熟仁磨粉，得到熟仁粉；
将山药、玉竹、何首乌、枸杞、当归、银杏叶、薄荷、牛肝、白菊、白芷、白芍、白茯苓、白果、淫羊藿、鹿蹄草、公丁香、苦瓜子混合粉碎为粗粉，加入500-600份水中浸泡，后对浸泡过的粗粉进行超临界CO2萃取，收集萃取液，萃取液冷冻干燥后得到中药粉；
将米饭、果浆、熟仁粉、中药粉及食用菌精磨营养粉混合送入酿酒罐，拌入适量酒曲，在
25-30℃下密封发酵8-10天，再在0-5℃下陈酿11-15天，后文火煎酒1-2小时，过滤，得到滋阴补肾米酒。
2.根据权利要求1所述的滋阴补肾米酒的制备工艺，其特征在于，按质量分数计选取食用菌精磨营养粉9份、山药6份、玉竹3份、何首乌6份、枸杞5份、当归6份、银杏叶5份、薄荷6份、牛肝7份、白菊11份、白芷12份、白芍11份、白茯苓12份、白果15份、富锌稻米450份、玉美人11份、黑番茄36份、龙眼25份、板栗仁11份、核桃仁12份、淫羊藿5份、鹿蹄草4份、公丁香1份、苦瓜子8份。
3.根据权利要求1所述的滋阴补肾米酒的制备工艺，其特征在于，步骤中超临界CO2萃取的压力为20-45MPa，温度为 25-50℃，萃取时间为3-5h。
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