CN104987976A - 一种冰柠檬桑葚果酒及其制备方法 - Google Patents

一种冰柠檬桑葚果酒及其制备方法 Download PDF

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CN104987976A
CN104987976A CN201510336771.2A CN201510336771A CN104987976A CN 104987976 A CN104987976 A CN 104987976A CN 201510336771 A CN201510336771 A CN 201510336771A CN 104987976 A CN104987976 A CN 104987976A
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Abstract

本发明公开了一种冰柠檬桑葚果酒，是由下述重量份的原料制成：柠檬200-300、桑葚100-150、柑橘40-50、胡桃仁20-30、酸枣仁30-40、腰果仁10-20、红豆20-30、牡荆叶6-7、桂枝2-3、仙桃草7-8、苦菜根1-2、地锦草4-5、青葙子7-8、增香粉20-30、白糖70-80、红酒和脱脂牛奶适量；本发明将柠檬、桑葚冷冻后榨汁，既保留了其清香风味，又避免了苦味物质含量高对果酒口感的影响，胡桃仁、酸枣仁等原料的添加使其具有补肾温肺、润肠通便、宁心安神、镇静催眠等功效，成品酒精度数低、酸甜爽口、口感纯正、酒香淡雅，添加脱脂牛奶使酒体奶香浓郁，口感更佳。

Description

一种冰柠檬桑葚果酒及其制备方法
技术领域
本发明涉及一种保健饮料，尤其涉及一种冰柠檬桑葚果酒及其制备方法。
背景技术
成熟的桑葚色泽紫红，美味多汁、酸甜可口，更具有补肝益肾、生津润肠、乌发明目、延缓衰老等功效，其不但可以鲜食，晒干后可作为药材使用，是一种营养丰富的药食两用果实，为此本发明以桑葚为原料提供一种保健饮料。
发明内容
本发明克服了现有技术不足，提供了一种冰柠檬桑葚果酒及其制备方法。
本发明是通过以下技术方案实现的：
一种冰柠檬桑葚果酒，是由下述重量份的原料制成：
柠檬200-300、桑葚100-150、柑橘40-50、胡桃仁20-30、酸枣仁30-40、腰果仁10-20、红豆20-30、牡荆叶6-7、桂枝2-3、仙桃草7-8、苦菜根1-2、地锦草4-5、青葙子7-8、增香粉20-30、白糖70-80、红酒和脱脂牛奶适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种冰柠檬桑葚果酒制备方法，包括以下步骤：
（1）将新鲜柠檬、桑葚、柑橘分别去皮、去蒂、去籽，得到的果肉在0-4℃下冷冻10-15小时去除苦味，取出榨汁，离心分离后得到澄清的果汁；
（2）将胡桃仁、酸枣仁、腰果仁、红豆拣杂洗净，用红酒浸泡，在40-50℃下保温6-7小时，捞出用清水冲洗后沥干，送入锅中，小火翻炒至熟香，冷却后取出，超微粉碎后得到仁粉；
（3）将牡荆叶、桂枝、仙桃草等中药原料混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述果汁、仁粉、中药粉与增香粉、白糖混合均匀，倒入6-7倍脱脂牛奶，接种适量活化的酿酒酵母，在15-20℃下密封发酵8-10天，过滤去渣，再在8-12℃下陈酿20-30天，精滤后灭菌灌装，得到成品。
与现有技术相比，本发明的优点是：
本发明将柠檬、桑葚冷冻后榨汁，既保留了其清香风味，又避免了苦味物质含量高对果酒口感的影响，胡桃仁、酸枣仁等原料的添加使其具有补肾温肺、润肠通便、宁心安神、镇静催眠等功效，成品酒精度数低、酸甜爽口、口感纯正、酒香淡雅，添加脱脂牛奶使酒体奶香浓郁，口感更佳。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种冰柠檬桑葚果酒，是由下述重量（斤）的原料制成：
柠檬200、桑葚100、柑橘40、胡桃仁20、酸枣仁30、腰果仁10、红豆20、牡荆叶6、桂枝2、仙桃草7、苦菜根1、地锦草4、青葙子7、增香粉20、白糖70、红酒和脱脂牛奶适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子8成满，盖上椰盖，水浴加热至沸腾，保温30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种冰柠檬桑葚果酒制备方法，包括以下步骤：
（1）将新鲜柠檬、桑葚、柑橘分别去皮、去蒂、去籽，得到的果肉在4℃下冷冻15小时去除苦味，取出榨汁，离心分离后得到澄清的果汁；
（2）将胡桃仁、酸枣仁、腰果仁、红豆拣杂洗净，用红酒浸泡，在40℃下保温7小时，捞出用清水冲洗后沥干，送入锅中，小火翻炒至熟香，冷却后取出，超微粉碎后得到仁粉；
（3）将牡荆叶、桂枝、仙桃草等中药原料混合粉碎，加入8倍清水，文火煎煮1小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述果汁、仁粉、中药粉与增香粉、白糖混合均匀，倒入6倍脱脂牛奶，接种适量活化的酿酒酵母，在15℃下密封发酵10天，过滤去渣，再在8℃下陈酿30天，精滤后灭菌灌装，得到成品。

Claims (2)

1.一种冰柠檬桑葚果酒，其特征在于是由下述重量份的原料制成：
柠檬200-300、桑葚100-150、柑橘40-50、胡桃仁20-30、酸枣仁30-40、腰果仁10-20、红豆20-30、牡荆叶6-7、桂枝2-3、仙桃草7-8、苦菜根1-2、地锦草4-5、青葙子7-8、增香粉20-30、白糖70-80、红酒和脱脂牛奶适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
2.一种如权利要求1所述的冰柠檬桑葚果酒制备方法，其特征在于包括以下步骤：
（1）将新鲜柠檬、桑葚、柑橘分别去皮、去蒂、去籽，得到的果肉在0-4℃下冷冻10-15小时去除苦味，取出榨汁，离心分离后得到澄清的果汁；
（2）将胡桃仁、酸枣仁、腰果仁、红豆拣杂洗净，用红酒浸泡，在40-50℃下保温6-7小时，捞出用清水冲洗后沥干，送入锅中，小火翻炒至熟香，冷却后取出，超微粉碎后得到仁粉；
（3）将牡荆叶、桂枝、仙桃草等中药原料混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述果汁、仁粉、中药粉与增香粉、白糖混合均匀，倒入6-7倍脱脂牛奶，接种适量活化的酿酒酵母，在15-20℃下密封发酵8-10天，过滤去渣，再在8-12℃下陈酿20-30天，精滤后灭菌灌装，得到成品。
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Application publication date: 20151021