CN105002050A - 一种具有抗疲劳功效的茯苓低度低糖养生黄酒以及制备方法 - Google Patents
一种具有抗疲劳功效的茯苓低度低糖养生黄酒以及制备方法 Download PDFInfo
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Abstract
本发明公开一种具有抗疲劳功效的茯苓低度低糖养生黄酒,包括以下重量份组分:茯苓、干枸杞、干去核红枣、干山楂、糯米、干山药、甜酒曲、米曲霉、黄酒活性干酵母、壳聚糖、灭菌酿造水、酵母细胞壁、异麦芽糖、富马酸、半氨酸、热改性皂土。本发明采用的茯苓配伍枸杞、干红枣、干山楂使得制品具有益脾安神、显著抗疲劳、提高疲劳修复能力的功效;采用的壳聚糖这一发酵促进剂,在发酵中,通过吸附作用给霉菌和酵母提供营养,促进发酵的进行,在陈酿中,协同热改性皂土,对黄酒液的浑浊体进行吸附澄清;采用酵母细胞壁和半氨酸在发酵后期,增加活性逐渐降低的酵母活性,延长其低温下的发酵活力,丰富了发酵物质的形成,使得制品的色、香、味得优化。
Description
技术领域
本发明属于黄酒加工领域,具体涉及一种具有抗疲劳功效的茯苓低度低糖养生黄酒以及制备方法。
背景技术
黄酒是我国古老的酒种之一,分布较广,品种繁多。它是以酒药和麦曲等所含有的多种微生物的共同作用下,进行开放式的“双边发酵”,将原料中的淀粉糖化,酵母利用糖生成酒精,蛋白质和脂肪等成分经微生物作用后变成了有机酸、氨基酸、酯以及杂醇油,由于营养物质丰富,素有“液体蛋糕”的美称,在黄酒酿造过程中,酵母作为关键微生物,是发酵重要的动力源,酵母菌不仅对发酵醪内的糖进行分解或同化淀粉和糊精,产生乙醇;同时,酵母发酵性能的优劣,代谢产物的差异直接影响到黄酒的风味、口感和出酒率。再者,低温长时间的后发酵,随着酒精的逐渐积累,会对酵母产生毒害作用,影响酵母的生长增殖,进而影响最终出酒率;同时,浓厚的酒醪液,会影响酵母的进一步生长和发酵功能;所以在酿造过程中,需要人为改变发酵环境并配合耐高渗透压、耐高酒精、耐酸的酵母,才能达到起酵速度块、产酒能力强、发酵性能好,进而生产优质黄酒;同样,优质黄酒离不开发酵之后的后期的处理,后期处理将进一步提升黄酒的色、香、味,提高其澄清透彻稳定程度。
黄酒历史悠久,因其营养丰富,深受人们喜爱,随着人们保健意识的提高,开发保健安全黄酒迫在眉睫。
发明内容
本发明针对黄酒的开发需求,提出一种具有抗疲劳功效的茯苓低度低糖养生黄酒以及制备方法。
本发明采用的技术方案如下:
一种具有抗疲劳功效的茯苓低度低糖养生黄酒,其特征在于,包括以下重量份组分:茯苓20-30、干枸杞5-15、干去核红枣8-10、干去核山楂6-10、糯米80-100、干山药8-12、甜酒曲3-5、米曲霉0.4-0.6、黄酒活性干酵母1-2、壳聚糖0.8-1、灭菌酿造水100-200、酵母细胞壁3-5、异麦芽糖2-3、富马酸1-2、半氨酸1-2、热改性皂土1-2、适量的纯净水、适量的热水。
一种具有抗疲劳功效的茯苓低度低糖养生黄酒制备方法,其特征在于,包括以下步骤:
(1)将糯米洗净,加2-3倍的水浸泡12-18h至米粒充分吸水,浸泡水经纱布过滤,得滤液和滤料,将滤液在30-45℃下灭菌30-45min,得灭菌滤液备用,将滤料在100-115℃下灭菌30-45min,得灭菌滤料备用;将茯苓、干山药、干枸杞、干去核红枣、干去核山楂洗净后晾至水分含量为总重量的15-20%,粉碎,过20目,之后与灭菌滤料混均匀放入带有微波加热功能和蒸汽加热功能的蒸锅粮装置中进行蒸粮,当有蒸汽冒出时,持续15-30min,其间将蒸粮采用间隔微波加热和热水淋洒处理2-5次,每次微波处理时间为20-60s,微波加热和热水淋洒相隔2-3min,至原料内无生心,熟而不黏完成蒸粮得熟化料备用;
(2)、将熟化料进行摊粮降温使其冷却,待冷却至25-28℃时,加入甜酒曲、活化、麦芽糖、富马酸、壳聚糖以及灭菌滤液,拌均,得混合物备用,将混合物转移至灭过杂菌的带有自动吸入装置的发酵罐内,用4-6层纱布封住坛口,在20-26℃条件下恒温培养3-5d进行糖化和液化,得待发酵料备用;
(3)、将待发酵料中加入灭菌酿造水和黄酒活性干酵母,罐口用盖密封,25-32℃条件下恒温培养4-5d,之后转为16-22℃进入低温后发酵期,同时通过自动吸入装置吸入灭过菌的酵母细胞壁和半氨酸的均匀混合液体,后发酵时间10-20d,发酵期间,每隔3-5d搅拌2-3h,待发酵结束,得发酵醪备用;
(4)、将发酵醪压榨过滤得黄酒液,将黄酒液采用巴氏灭菌法在100-120℃下灭菌煎酒20-50min,之后加入热改性皂土,搅拌均匀后,放入陈酿罐中在16-25℃下陈酿4-6个月,在采用超高压吸附过滤膜过滤1-3遍,无菌灌装即得。
本发明的有益效果体现在:
本发明采用的茯苓配伍干枸杞、干去核红枣、干山楂使得制品具有益脾安神、显著抗疲劳、提高疲劳修复能力的功效;对原料采用水蒸气热蒸结合微波加热失水硬化和热水淋洒促熟化,改善蒸粮效果,提高了原料的液化和糖化效果;采用的壳聚糖这一发酵促进剂,在发酵中,通过吸附作用给霉菌和酵母提供营养,促进发酵的进行,在陈酿中,协同热改性皂土,对黄酒液的浑浊体进行吸附澄清;采用酵母细胞壁和半氨酸在发酵后期,增加活性逐渐降低的酵母活性,延长其低温下的发酵活力和发酵时间,降低了制品的残糖量,抑制了酒精度,丰富了发酵物质的形成,使得制品的色、香、味得优化。
具体实施方式
实施例
本实施例所述具有抗疲劳功效的茯苓低度低糖养生黄酒,其特征在于,包括以下重量份组分:茯苓25、干枸杞10、干去核红枣9、干去核山楂8、糯米90、干山药10、甜酒曲4、米曲霉0.5、黄酒活性干酵母1.5、壳聚糖0.9、灭菌酿造水150、酵母细胞壁4、异麦芽糖2.5、富马酸1.5、半氨酸1.5、热改性皂土1.5、适量的纯净水、适量的热水。
本实施例所述的具有抗疲劳功效的茯苓低度低糖养生黄酒制备方法,其特征在于,包括以下步骤:
(1)将糯米洗净,加2-3倍的水浸泡12-18h至米粒充分吸水,浸泡水经纱布过滤,得滤液和滤料,将滤液在30-45℃下灭菌30-45min,得灭菌滤液备用,将滤料在100-115℃下灭菌30-45min,得灭菌滤料备用;将茯苓、干山药、干枸杞、干去核红枣、干去核山楂洗净后晾至水分含量为总重量的15-20%,粉碎,过20目,之后与灭菌滤料混均匀放入带有微波加热功能和蒸汽加热功能的蒸锅粮装置中进行蒸粮,当有蒸汽冒出时,持续15-30min,其间将蒸粮采用间隔微波加热和热水淋洒处理2-5次,每次微波处理时间为20-60s,微波加热和热水淋洒相隔2-3min,至原料内无生心,熟而不黏完成蒸粮得熟化料备用;
(2)、将熟化料进行摊粮降温使其冷却,待冷却至25-28℃时,加入甜酒曲、活化、麦芽糖、富马酸、壳聚糖以及灭菌滤液,拌均,得混合物备用,将混合物转移至灭过杂菌的带有自动吸入装置的发酵罐内,用4-6层纱布封住坛口,在20-26℃条件下恒温培养3-5d进行糖化和液化,得待发酵料备用;
(3)、将待发酵料中加入灭菌酿造水和黄酒活性干酵母,罐口用盖密封,25-32℃条件下恒温培养4-5d,之后转为16-22℃进入低温后发酵期,同时通过自动吸入装置吸入灭过菌的酵母细胞壁和半氨酸的均匀混合液体,后发酵时间10-20d,发酵期间,每隔3-5d搅拌2-3h,待发酵结束,得发酵醪备用;
(4)、将发酵醪压榨过滤得黄酒液,将黄酒液采用巴氏灭菌法在100-120℃下灭菌煎酒20-50min,之后加入热改性皂土,搅拌均匀后,放入陈酿罐中在16-25℃下陈酿4-6个月,在采用超高压吸附过滤膜过滤1-3遍,无菌灌装即得。
Claims (2)
1.一种具有抗疲劳功效的茯苓低度低糖养生黄酒,其特征在于,包括以下重量份组分:茯苓20-30、干枸杞5-15、干去核红枣8-10、干去核山楂6-10、糯米80-100、干山药8-12、甜酒曲3-5、米曲霉0.4-0.6、黄酒活性干酵母1-2、壳聚糖0.8-1、灭菌酿造水100-200、酵母细胞壁3-5、异麦芽糖2-3、富马酸1-2、半氨酸1-2、热改性皂土1-2、适量的纯净水、适量的热水。
2.一种具有抗疲劳功效的茯苓低度低糖养生黄酒制备方法,其特征在于,包括以下步骤:
(1)将糯米洗净,加2-3倍的水浸泡12-18h至米粒充分吸水,浸泡水经纱布过滤,得滤液和滤料,将滤液在30-45℃下灭菌30-45min,得灭菌滤液备用,将滤料在100-115℃下灭菌30-45min,得灭菌滤料备用;将茯苓、干山药、干枸杞、干去核红枣、干去核山楂洗净后晾至水分含量为总重量的15-20%,粉碎,过20目,之后与灭菌滤料混均匀放入带有微波加热功能和蒸汽加热功能的蒸锅粮装置中进行蒸粮,当有蒸汽冒出时,持续15-30min,其间将蒸粮采用间隔微波加热和热水淋洒处理2-5次,每次微波处理时间为20-60s,微波加热和热水淋洒相隔2-3min,至原料内无生心,熟而不黏完成蒸粮得熟化料备用;
(2)、将熟化料进行摊粮降温使其冷却,待冷却至25-28℃时,加入甜酒曲、活化、麦芽糖、富马酸、壳聚糖以及灭菌滤液,拌均,得混合物备用,将混合物转移至灭过杂菌的带有自动吸入装置的发酵罐内,用4-6层纱布封住坛口,在20-26℃条件下恒温培养3-5d进行糖化和液化,得待发酵料备用;
(3)、将待发酵料中加入灭菌酿造水和黄酒活性干酵母,罐口用盖密封,25-32℃条件下恒温培养4-5d,之后转为16-22℃进入低温后发酵期,同时通过自动吸入装置吸入灭过菌的酵母细胞壁和半氨酸的均匀混合液体,后发酵时间10-20d,发酵期间,每隔3-5d搅拌2-3h,待发酵结束,得发酵醪备用;
(4)、将发酵醪压榨过滤得黄酒液,将黄酒液采用巴氏灭菌法在100-120℃下灭菌煎酒20-50min,之后加入热改性皂土,搅拌均匀后,放入陈酿罐中在16-25℃下陈酿4-6个月,在采用超高压吸附过滤膜过滤1-3遍,无菌灌装即得。
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