CN104946463B - 一种红米保健酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种红米保健酒及其制备方法，是以红米、薏苡仁、灵芝、猴头菇、鸡枞菌、青梅为原料，将灵芝、猴头菇、鸡枞菌分别粉碎、浸泡得灵芝原酒和菌菇原酒，然后将红米、薏苡仁共同蒸饭，经发酵后再加青梅粉继续发酵得红米原酒，最后将灵芝原酒、菌菇原酒和红米原酒经混合、加热制得成品。本发明所得红米保健酒酸甜可口，具有开胃促食、健脾生津的功效，且不会对肠胃造成刺激，加果汁调配可作为开胃酒食用，必将深受消费者喜爱。
Description
技术领域
本发明属于保健酒加工技术领域，具体涉及一种红米保健酒及其制备方法。
背景技术
红米是在大米中液体深层发酵精制而成的一种红色霉菌。它外皮呈紫红色，内心红色，米质较好，营养价值也较高，是南方常见的一种粮食作物。红米中含有丰富的淀粉与植物蛋白质，可补充体力消耗，且其富含铁、磷、泛酸、维生素A和维生素B，具有健脾消食、舒缓疲劳、补血活血等功效，对改善营养不良、失眠等症状均有较好效果。
薏苡仁味甘、淡，性凉，具有利水渗湿、除痹止泻的功效，主治水肿、脚气、小便不利等症。除此之外，薏苡仁还具有健脾益胃的功效。
灵芝又被称为仙草，被历代医药学家视为滋补强壮、扶正固本的珍品。现代医学研究证实，灵芝保肝护肝、增强免疫力的效果显著，此外，灵芝还具有补肺益肾、健脾安神的功效。
猴头菇又名猴头菌，其肉嫩、味香、鲜美可口，是中国传统的名贵菜肴，被誉为四大名菜之一。猴头菇味甘、性平，是一种高蛋白、低脂肪、富含矿物质和维生素的食品，具有补脾益气、助食消化、滋补强身等功效，尤其适于年老体弱、患有消化道疾病的人群食用。
鸡枞菌为食用野生菌中的珍品，其富含蛋白质、钙、磷等多种营养成分，且其所含的氨基酸易被人体吸收，具有较高的营养价值，并具有健脾和胃的功效，可使人食欲大增。
本发明以红米为主要原料，在传统红米酒的酿造工艺上进行创新，并配合薏苡仁、灵芝、猴头菇等药食两用的原料，制备出一种具有开胃促食作用的保健酒。
发明内容
本发明的目的在于提供一种红米保健酒及其制备方法，所得保健酒气味甜香、口感酸甜，具有开胃促食、健脾生津的功效，必将深受消费者喜爱。
为实现上述目的，本发明采用如下技术方案：
一种红米保健酒，其所用原料按重量份计包括：红米20-30份，薏苡仁10-15份，灵芝12-15份，猴头菇5-8份，鸡枞菌5-8份，青梅8-12份。
所述红米保健酒的制备方法包括如下步骤：
1）将灵芝洗净后于50-60℃下烘干，然后切片、粗粉碎，将粉碎后的灵芝加入其重量2-3倍的高粱酒混匀，密封浸泡30-40天，每隔5-10天搅动一次，过滤，得灵芝原酒；
2）将猴头菇洗净、加水浸泡2-3h，然后捞出，去除根蒂后将水挤干、切片，再将猴头菇片放入质量浓度为0.5-0.8%的食盐水中浸泡0.5h，然后将猴头菇片取出，用水冲洗2-3遍，沥干；将鸡枞菌洗净、沥干，与处理好的猴头菇一起放于60-80℃下烘干，粗粉碎后加入其重量2倍的高粱酒混匀，密封浸泡5-10天，过滤，得菌菇原酒；
3）将薏苡仁洗净后加水浸泡8-10h，然后捞出、沥干；将红米碾磨后收集米皮备用，所得糙米加其重量2-3倍的水浸泡8-10h，然后捞出、沥干；
4）将浸泡后的薏苡仁、糙米与米皮一同装甑蒸煮成饭，然后将其摊开放凉，加入红米重量3-5%的甜酒曲搅拌均匀，放入陶瓷酒缸中，加入纯净水后加盖密封，于20-25℃下放置发酵；
5）将青梅洗净后去核，加质量浓度为2-3 %的盐水浸泡20-30min，捞出，用水冲洗2-3遍后，再将青梅平铺在食品盘上进行微波干燥，干燥后的青梅粉碎、过80-100目筛，得青梅粉；
6）于糙米发酵7-10天后将所得青梅粉倒入陶瓷酒缸中混匀，继续发酵5-7天，然后取酒缸中的清液得红米原酒；
7）将红米原酒、灵芝原酒与菌菇原酒按重量比3~5：1：1混匀后，放入50-70℃的水中蒸煮30-40min，放凉即得。
本发明的显著优点在于：传统红米酒味甜酒精度低，口感顺滑，本发明在传统红米酒的酿造工艺上进行创新，通过将红米与薏苡仁一同蒸饭、发酵，克服了薏苡仁质地坚硬，在传统加工中功效成分难以完全释放的问题，并加入青梅共同发酵，使所制得的红米原酒酸甜可口。同时，将所得红米原酒与灵芝原酒、菌菇原酒混合后加热，一方面可减少产品中的酒精成分，使所得产品口感更顺滑，另一方面可促使灵芝原酒、菌菇原酒中的功效成分与红米原酒中的功效成分更好融化，从而提高所得产品开胃健脾的作用及其营养价值，使该保健酒的补益效果更加显著。
本发明所得红米保健酒气味甜香、口感酸甜，具有开胃促食、健脾生津的功效，且不会对肠胃造成刺激，加果汁调配可作为开胃酒食用，必将深受消费者喜爱，市场前景广阔。
具体实施方式
为了使本发明所述的内容更加便于理解，下面结合具体实施方式对本发明所述的技术方案做进一步的说明，但是本发明不仅限于此。
实施例1
一种红米保健酒，其制备方法包括如下步骤：
1）将1.2 kg灵芝洗净后于50℃下烘干，然后切片、粗粉碎，将粉碎后的灵芝加入其重量2倍的高粱酒混匀，密封浸泡30天，每隔5天搅动一次，过滤，得灵芝原酒；
2）将0.5 kg猴头菇洗净、加水浸泡2h，然后捞出，去除根蒂后将水挤干、切片，再将猴头菇片放入质量浓度为0.5%的食盐水中浸泡0.5h，然后将猴头菇片取出，用水冲洗2遍，沥干；将0.5 kg鸡枞菌洗净、沥干，与处理好的猴头菇一起放于60℃下烘干，粗粉碎后加入其重量2倍的高粱酒混匀，密封浸泡5天，过滤，得菌菇原酒；
3）将1 kg薏苡仁洗净后加水浸泡8h，然后捞出、沥干；将2 kg红米碾磨后收集米皮备用，所得糙米加其重量2倍的水浸泡8h，然后捞出、沥干；
4）将浸泡后的薏苡仁、糙米与米皮一同装甑蒸煮成饭，然后将其摊开放凉，加入红米重量3%的甜酒曲搅拌均匀，放入陶瓷酒缸中，加入纯净水后加盖密封，于20℃下放置发酵；
5）将0.8 kg青梅洗净后去核，加质量浓度为2 %的盐水浸泡20min，捞出，用水冲洗2遍后，再将青梅平铺在食品盘上进行微波干燥，干燥后的青梅粉碎、过80目筛，得青梅粉；
6）于糙米发酵7天后将所得青梅粉倒入陶瓷酒缸中混匀，继续发酵5天，然后取酒缸中的清液得红米原酒；
7）将红米原酒、灵芝原酒与菌菇原酒按重量比3：1：1混匀后，放入50℃的水中蒸煮40min，放凉即得。
实施例2
一种红米保健酒，其制备方法包括如下步骤：
1）将1.3 kg灵芝洗净后于55℃下烘干，然后切片、粗粉碎，将粉碎后的灵芝加入其重量2倍的高粱酒混匀，密封浸泡35天，每隔5天搅动一次，过滤，得灵芝原酒；
2）将0.6 kg猴头菇洗净、加水浸泡2h，然后捞出，去除根蒂后将水挤干、切片，再将猴头菇片放入质量浓度为0.6%的食盐水中浸泡0.5h，然后将猴头菇片取出，用水冲洗3遍，沥干；将0.6 kg鸡枞菌洗净、沥干，与处理好的猴头菇一起放于70℃下烘干，粗粉碎后加入其重量2倍的高粱酒混匀，密封浸泡8天，过滤，得菌菇原酒；
3）将1.2 kg薏苡仁洗净后加水浸泡9h，然后捞出、沥干；将2.5 kg红米碾磨后收集米皮备用，所得糙米加其重量2倍的水浸泡9h，然后捞出、沥干；
4）将浸泡后的薏苡仁、糙米与米皮一同装甑蒸煮成饭，然后将其摊开放凉，加入红米重量4%的甜酒曲搅拌均匀，放入陶瓷酒缸中，加入纯净水后加盖密封，于22℃下放置发酵；
5）将1.0 kg青梅洗净后去核，加质量浓度为3 %的盐水浸泡20min，捞出，用水冲洗3遍后，再将青梅平铺在食品盘上进行微波干燥，干燥后的青梅粉碎、过80目筛，得青梅粉；
6）于糙米发酵8天后将所得青梅粉倒入陶瓷酒缸中混匀，继续发酵6天，然后取酒缸中的清液得红米原酒；
7）将红米原酒、灵芝原酒与菌菇原酒按重量比4：1：1混匀后，放入60℃的水中蒸煮35min，放凉即得。
实施例3
一种红米保健酒，其制备方法包括如下步骤：
1）将1.5 kg灵芝洗净后于60℃下烘干，然后切片、粗粉碎，将粉碎后的灵芝加入其重量3倍的高粱酒混匀，密封浸泡40天，每隔10天搅动一次，过滤，得灵芝原酒；
2）将0.8 kg猴头菇洗净、加水浸泡3h，然后捞出，去除根蒂后将水挤干、切片，再将猴头菇片放入质量浓度为0.8%的食盐水中浸泡0.5h，然后将猴头菇片取出，用水冲洗3遍，沥干；将0.8 kg鸡枞菌洗净、沥干，与处理好的猴头菇一起放于80℃下烘干，粗粉碎后加入其重量2倍的高粱酒混匀，密封浸泡10天，过滤，得菌菇原酒；
3）将1-1.5 kg薏苡仁洗净后加水浸泡10h，然后捞出、沥干；将3 kg红米碾磨后收集米皮备用，所得糙米加其重量3倍的水浸泡10h，然后捞出、沥干；
4）将浸泡后的薏苡仁、糙米与米皮一同装甑蒸煮成饭，然后将其摊开放凉，加入红米重量5%的甜酒曲搅拌均匀，放入陶瓷酒缸中，加入纯净水后加盖密封，于25℃下放置发酵；
5）将1.2 kg青梅洗净后去核，加质量浓度为3 %的盐水浸泡30min，捞出，用水冲洗3遍后，再将青梅平铺在食品盘上进行微波干燥，干燥后的青梅粉碎、过100目筛，得青梅粉；
6）于糙米发酵10天后将所得青梅粉倒入陶瓷酒缸中混匀，继续发酵7天，然后取酒缸中的清液得红米原酒；
7）将红米原酒、灵芝原酒与菌菇原酒按重量比5：1：1混匀后，放入70℃的水中蒸煮30min，放凉即得。
本发明通过将红米与薏苡仁一同蒸饭、发酵，克服了薏苡仁质地坚硬，在传统加工中功效成分难以完全释放的问题，并加入青梅共同发酵，使所制得的红米原酒酸甜可口。同时，将所得红米原酒与灵芝原酒、菌菇原酒混合后加热，一方面可减少产品中的酒精成分，使所得产品口感更顺滑，另一方面可促使灵芝原酒、菌菇原酒中的功效成分与红米原酒中的功效成分更好融化，从而提高所得产品开胃健脾的作用及其营养价值，使该保健酒的补益效果更加显著。
本发明所得红米保健酒气味甜香、口感酸甜，具有开胃促食、健脾生津的功效，且不会对肠胃造成刺激，加果汁调配可作为开胃酒食用，必将深受消费者喜爱，市场前景广阔。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (1)
1.一种红米保健酒，其特征在于：所用原料按重量份计包括：红米20-30份，薏苡仁10-15份，灵芝12-15份，猴头菇5-8份，鸡枞菌5-8份，青梅8-12份；
其制备方法包括以下步骤：
1）将灵芝洗净后于50-60℃下烘干，然后切片、粗粉碎，将粉碎后的灵芝加入其重量2-3倍的高粱酒混匀，密封浸泡30-40天，每隔5-10天搅动一次，过滤，得灵芝原酒；
2）将猴头菇洗净、加水浸泡2-3h，然后捞出，去除根蒂后将水挤干、切片，再将猴头菇片放入质量浓度为0.5-0.8%的食盐水中浸泡0.5h，然后将猴头菇片取出，用水冲洗2-3遍，沥干；将鸡枞菌洗净、沥干，与处理好的猴头菇一起放于60-80℃下烘干，粗粉碎后加入其重量2倍的高粱酒混匀，密封浸泡5-10天，过滤，得菌菇原酒；
3）将薏苡仁洗净后加水浸泡8-10h，然后捞出、沥干；将红米碾磨后收集米皮备用，所得糙米加其重量2-3倍的水浸泡8-10h，然后捞出、沥干；
4）将浸泡后的薏苡仁、糙米与米皮一同装甑蒸煮成饭，然后将其摊开放凉，加入红米重量3-5%的甜酒曲搅拌均匀，放入陶瓷酒缸中，加入纯净水后加盖密封，于20-25℃下放置发酵；
5）将青梅洗净后去核，加质量浓度为2-3 %的盐水浸泡20-30min，捞出，用水冲洗2-3遍后，再将青梅平铺在食品盘上进行微波干燥，干燥后的青梅粉碎、过80-100目筛，得青梅粉；
6）于糙米发酵7-10天后将所得青梅粉倒入陶瓷酒缸中混匀，继续发酵5-7天，然后取酒缸中的清液得红米原酒；
7）将红米原酒、灵芝原酒与菌菇原酒按重量比3~5：1：1混匀后，放入50-70℃的水中蒸煮30-40min，放凉即得。
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