CN105349347A - 一种樱桃红薯保健酒及其制备方法 - Google Patents
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Abstract
本发明涉及一种樱桃红薯保健酒及其制备方法。鲜樱桃20~25kg、红薯100~200kg、大麦4~6kg、糯米22~26kg、酵母2~4kg、枸杞1~2kg、红枣1~2kg、桂圆干1~2kg,本发明的樱桃红薯保健酒,风味浓郁,既具有了红薯及其它组合物的营养价值又具有保健作用。还解决了樱桃不易储存、不能长年供人食用的问题。该制备方法简单易行,生产周期短、成本低,可大规模生产。
Description
技术领域
本发明涉及一种樱桃红薯保健酒及其制备方法。
背景技术
樱桃营养丰富,每100g鲜果中含糖8g、蛋白质1.2g、钙6mg、磷31mg,尤其是含铁量高达6mg,比苹果、桔子、梨等高20倍以上;维生素A含量比葡萄、苹果、橘子多4—5倍。由于樱桃果实的贮存保鲜性差,运输不便,其深加工产品的开发显得十分必要。
樱桃红薯保健酒是以樱桃和红薯为原料,通过添加的或是自然存在的酵母进行发酵,经澄清处理形成新酒,新酒贮藏成成品酒的报道及其少见。
发明内容
本发明所要解决技术问题是提供一种樱桃红薯保健酒,该樱桃红薯保健酒风味浓郁,既具有红薯及其它组合物的营养价值又具有保健作用,还解决樱桃不易储存、不能长年供人食用的问题。为此,本发明还要提供所述樱桃红薯保健酒的制备方法,该制备方法简单易行,生产周期短、成本低,可大规模生产。
一种樱桃红薯保健酒,其特征在于所用的原料包括:
鲜樱桃20~25kg、红薯100~200kg、大麦4~6kg、糯米22~26kg、酵母2~4kg、枸杞1~2kg、红枣1~2kg、桂圆干1~2kg,其制备方法包括如下工序:
A)将大麦浸泡育成麦芽至1寸长;将糯米加水蒸熟成米饭;将麦芽和熟糯米饭打浆混合搅拌,渗入80~100kg的纯净水稀释,滤去残渣,然后,在26~32℃条件下发酵2~3小时,滤液经蒸煮滚沸后再以80~90℃的文火蒸煮至有丝绸状的粘稠液,得麦芽糖浆候用;
B)将红薯加热直至煮烂,冷却捣烂红薯并加入由工序A所得麦芽糖浆,加入配方量85%的酵母,充分搅拌,在26~28℃温度中进行发酵,时间为16~28d,过滤,得红薯酒;
C)、取鲜樱桃经挑选、清洗、去核、打浆,然后加入质量为鲜樱桃质量的0.01-0.1%的果胶酶,在35—45℃的条件下水解半个小时,过滤得樱桃水解液;
D)、取枸杞、红枣和桂圆干经挑选、清洗,加入质量为混料质量的200%的蒸馏水浸泡1d,然后加热煮沸,持续沸腾1h,再静置冷却后过滤,弃残渣取滤液,得枸杞桂圆红枣原汁;
E)、将工序B、C、D制得的红薯酒、樱桃水解液、枸杞桂圆红枣原汁进行勾兑调配,离心分离制得原液,加入配方量15%的酵母,混合后进行两次发酵,其中第一次发酵温度为20~28℃,时间为10~15d,第二次发酵温度为10~18℃,时间为15~22d,得原酒;
F)、将工序E得到的原酒在温度为12~18℃的条件下陈酿2~3个月,采用超滤方法进行澄清过滤,灌装灭菌,包装得成品樱桃红薯保健酒。
所述瞬时灭菌采用超高温瞬时灭菌机,灭菌条件为:温度为115℃~125℃,时间为2秒。
本发明,具有如下特点:
1、本发明的樱桃红薯保健酒,风味浓郁,既具有了红薯及其它组合物的营养价值又具有保健作用。还解决了樱桃不易储存、不能长年供人食用的问题。该制备方法简单易行,生产周期短、成本低,可大规模生产。
2、在配方中,加入枸杞、红枣和桂圆干等营养成分,一方面作为总体调味剂,使酒液更加香醇、滑口,清香,微甜;另方面所述营养成分还具有如下保健功效:
①枸杞,味甘,性平;治肝肾阴亏,益精明目。
②红枣,味甘性温;脾胃经,有补中益气,养血安神,缓和药性。
③干桂圆,性平,味甘;益心脾,补气血,安神志。
具体实施方式
一种樱桃红薯保健酒,所用的原料包括:
鲜樱桃25kg、红薯200kg、大麦4kg、糯米26kg、酵母3kg、枸杞1kg、红枣1kg、桂圆干1kg,其制备方法包括如下工序:
A)将大麦浸泡育成麦芽至1寸长,4kg大麦可育鲜麦芽约8kg;将糯米加水蒸熟成米饭,26kg糯米可蒸成大约40kg的熟糯米饭,将麦芽和熟糯米饭打浆混合搅拌,渗入80—100kg的纯净水稀释,滤去残渣,然后,在26—32℃条件下发酵2小时,观察有暴裂波纹,若无此现象,需延长发酵时间,口味试汤质有微甜后进行过滤,滤液经蒸煮滚沸后再以80—90℃的文火蒸煮至有丝绸状的粘稠性,得麦芽糖浆候用;制好的麦芽糖浆约35—40kg;
B)将红薯加热直至煮烂,冷却捣烂红薯并加入由工序A所得麦芽糖浆,加入2.5kg酵母,充分搅拌,在26~28℃温度中进行发酵,时间为16~28d,过滤,得红薯酒;
C)、取鲜樱桃经挑选、清洗、去核、打浆,然后加入质量为鲜樱桃质量的0.01-0.1%的果胶酶,在35—45℃的条件下水解半个小时,过滤得樱桃水解液;
D)、取枸杞、红枣和桂圆干经挑选、清洗,加入质量为混料质量的200%的蒸馏水浸泡1d,然后加热煮沸,持续沸腾1h,再静置冷却后过滤,弃残渣取滤液,得枸杞桂圆红枣原汁;
E)、将工序B、C、D制得的红薯酒、樱桃水解液、枸杞桂圆红枣原汁进行勾兑调配,离心分离制得原液,加入1.5kg酵母,混合后进行两次发酵,其中第一次发酵温度为20~28℃,时间为10~15d,第二次发酵温度为10~18℃,时间为15~22d,得约58kg原酒;
F)、将工序E得到的原酒在温度为12~18℃的条件下陈酿2~3个月,采用超滤方法进行澄清过滤,灌装灭菌,包装得成品樱桃红薯保健酒。
所述瞬时灭菌采用超高温瞬时灭菌机,灭菌条件为:温度为115℃~125℃,时间为2秒。
Claims (2)
1.一种樱桃红薯保健酒,其特征在于所用的原料包括:
鲜樱桃20~25kg、红薯100~200kg、大麦4~6kg、糯米22~26kg、酵母2~4kg、枸杞1~2kg、红枣1~2kg、桂圆干1~2kg,其制备方法包括如下工序:
A)将大麦浸泡育成麦芽至1寸长;将糯米加水蒸熟成米饭;将麦芽和熟糯米饭打浆混合搅拌,渗入80~100kg的纯净水稀释,滤去残渣,然后,在26~32℃条件下发酵2~3小时,滤液经蒸煮滚沸后再以80~90℃的文火蒸煮至有丝绸状的粘稠液,得麦芽糖浆候用;
B)将红薯加热直至煮烂,冷却捣烂红薯并加入由工序A所得麦芽糖浆,加入配方量85%的酵母,充分搅拌,在26~28℃温度中进行发酵,时间为16~28d,过滤,得红薯酒;
C)、取鲜樱桃经挑选、清洗、去核、打浆,然后加入质量为鲜樱桃质量的0.01-0.1%的果胶酶,在35—45℃的条件下水解半个小时,过滤得樱桃水解液;
D)、取枸杞、红枣和桂圆干经挑选、清洗,加入质量为混料质量的200%的蒸馏水浸泡1d,然后加热煮沸,持续沸腾1h,再静置冷却后过滤,弃残渣取滤液,得枸杞桂圆红枣原汁;
E)、将工序B、C、D制得的红薯酒、樱桃水解液、枸杞桂圆红枣原汁进行勾兑调配,离心分离制得原液,加入配方量15%的酵母,混合后进行两次发酵,其中第一次发酵温度为20~28℃,时间为10~15d,第二次发酵温度为10~18℃,时间为15~22d,得原酒;
F)、将工序E得到的原酒在温度为12~18℃的条件下陈酿2~3个月,采用超滤方法进行澄清过滤,灌装灭菌,包装得成品樱桃红薯保健酒。
2.根据权利要求1所述的樱桃红薯保健酒,其特征在于:所述瞬时灭菌采用超高温瞬时灭菌机,灭菌条件为:温度为115℃~125℃,时间为2秒。
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