CN105349382A - 一种桑葚米酒及其制作方法 - Google Patents

一种桑葚米酒及其制作方法 Download PDF

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CN105349382A
CN105349382A CN201510950182.3A CN201510950182A CN105349382A CN 105349382 A CN105349382 A CN 105349382A CN 201510950182 A CN201510950182 A CN 201510950182A CN 105349382 A CN105349382 A CN 105349382A
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Abstract

本发明公开了一种桑葚米酒及其制作方法，其组成原料的重量份为：糯米25-30、蓝莓汁4-6、桑葚果肉6-8、葡萄果肉2-4、黄精4-6、石斛3-4、葛根6-8、营养汁8-10、蜂蜜4-6、白砂糖2-4、酿酒酵母0.6-0.8；本发明的桑葚米酒具有补肝益肾、生津润燥、乌发明目等功效，而且可以提高免疫力，美容养颜，预防三高，本发明的制作方法简单，以传统的工艺为标准，添加营养汁和酿酒酵母发酵，制作的米酒香味醇厚，适合广大中老年消费者经常饮用。

Description

一种桑葚米酒及其制作方法
技术领域
本发明涉及一种桑葚米酒及其制作方法，属于保健食品加工领域。
背景技术
市面上各种酒品琳琅满目，自酒、黄酒、葡萄酒、啤酒、糕米酒等种类繁多；糯米酒作为一种传统酒品，其酿制工艺简单，口味香甜醉美，乙醇含量极少，因此深受人们喜爱；在一些菜肴的制作上，糯米酒还常被作为重要的调味料。
发明内容
为了缓解现有技术的不足，本发明的目的在于提供一种桑葚米酒及其制作方法。
本发明采用如下技术方案：
桑葚米酒，其组成原料的重量份为：糯米25-30、蓝莓汁4-6、桑葚果肉6-8、葡萄果肉2-4、黄精4-6、石斛3-4、葛根6-8、营养汁8-10、蜂蜜4-6、白砂糖2-4、酿酒酵母0.6-0.8；所述的营养汁由如下组成原料组成：杭白菊20-25、竹笋10-15、明党参3-5、大枣8-10、侧柏叶2-4、丹参4-6和蒲黄2-4制成，制法为称取其组成原料的各原料，洗净并除杂，烘干后粉碎成粗粉，加水煎煮2-3次，每次过滤得滤液，混合三次滤液，得营养汁。
桑葚米酒，其组成原料的重量份为：糯米28、蓝莓汁5、桑葚果肉7、葡萄果肉3、黄精5、石斛3.5、葛根7、营养汁9、蜂蜜5、白砂糖3、酿酒酵母0.7。
桑葚米酒的制作方法，包括以下内容：按组成原料的重量份称取各原料，先将糯米用冷水浸泡1-2小时，捞出后与桑葚果肉、葡萄果肉、煮沸煮熟；称取黄精、石斛、葛根，洗净晒干后水煎，得水煎液，然后将水煎液、蓝莓汁和营养汁混合加入上述煮熟的混合料中，接入酿酒酵母，密封后在室温下静置发酵24-30h，过滤，再加入其它剩余组成原料，充分搅拌混合均匀，煮沸、灭菌得到桑葚米酒。
本发明的有益效果：
本发明的桑葚米酒具有补肝益肾、生津润燥、乌发明目等功效，而且可以提高免疫力，美容养颜，预防三高，本发明的制作方法简单，以传统的工艺为标准，添加营养汁和酿酒酵母发酵，制作的米酒香味醇厚，适合广大中老年消费者经常饮用。
具体实施方式
实施例1：桑葚米酒，其组成原料的重量份（斤）为：糯米28、蓝莓汁5、桑葚果肉7、葡萄果肉3、黄精5、石斛3.5、葛根7、营养汁9、蜂蜜5、白砂糖3、酿酒酵母0.7。
桑葚米酒的制作方法，包括以下内容：按组成原料的重量份称取各原料，先将糯米用冷水浸泡1-2小时，捞出后与桑葚果肉、葡萄果肉、煮沸煮熟；称取黄精、石斛、葛根，洗净晒干后水煎，得水煎液，然后将水煎液、蓝莓汁和营养汁混合加入上述煮熟的混合料中，接入酿酒酵母，密封后在室温下静置发酵25h，过滤，再加入其它剩余组成原料，充分搅拌混合均匀，煮沸、灭菌得到桑葚米酒。
所述的营养汁由如下组成原料（斤）组成：杭白菊22、竹笋12、明党参4、大枣9、侧柏叶3、丹参5和蒲黄3制成，制法为称取其组成原料的各原料，洗净并除杂，烘干后粉碎成粗粉，加水煎煮2-3次，每次过滤得滤液，混合三次滤液，得营养汁。

Claims (3)

1.一种桑葚米酒，其特征在于其组成原料的重量份为：糯米25-30、蓝莓汁4-6、桑葚果肉6-8、葡萄果肉2-4、黄精4-6、石斛3-4、葛根6-8、营养汁8-10、蜂蜜4-6、白砂糖2-4、酿酒酵母0.6-0.8；所述的营养汁由如下组成原料组成：杭白菊20-25、竹笋10-15、明党参3-5、大枣8-10、侧柏叶2-4、丹参4-6和蒲黄2-4制成，制法为称取其组成原料的各原料，洗净并除杂，烘干后粉碎成粗粉，加水煎煮2-3次，每次过滤得滤液，混合三次滤液，得营养汁。
2.根据权利要求1所述的桑葚米酒，其特征在于其组成原料的重量份为：糯米28、蓝莓汁5、桑葚果肉7、葡萄果肉3、黄精5、石斛3.5、葛根7、营养汁9、蜂蜜5、白砂糖3、酿酒酵母0.7。
3.一种如权利要求1所述的桑葚米酒的制作方法，其特征在于包括以下内容：按组成原料的重量份称取各原料，先将糯米用冷水浸泡1-2小时，捞出后与桑葚果肉、葡萄果肉、煮沸煮熟；称取黄精、石斛、葛根，洗净晒干后水煎，得水煎液，然后将水煎液、蓝莓汁和营养汁混合加入上述煮熟的混合料中，接入酿酒酵母，密封后在室温下静置发酵24-30h，过滤，再加入其它剩余组成原料，充分搅拌混合均匀，煮沸、灭菌得到桑葚米酒。
CN201510950182.3A 2015-12-18 2015-12-18 一种桑葚米酒及其制作方法 Pending CN105349382A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106834018A (zh) * 2017-03-30 2017-06-13 贵州穗蓝酒业科技有限公司 一种蓝莓米酒及其制备方法
CN108165410A (zh) * 2018-02-07 2018-06-15 浦城县元之蓝家庭农场 一种蓝莓酒及其制作方法
CN108753526A (zh) * 2018-06-14 2018-11-06 江阴市卢异奇桑蚕农业科技发展有限公司 一种天然发酵法制备桑葚养生酒的方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106834018A (zh) * 2017-03-30 2017-06-13 贵州穗蓝酒业科技有限公司 一种蓝莓米酒及其制备方法
CN108165410A (zh) * 2018-02-07 2018-06-15 浦城县元之蓝家庭农场 一种蓝莓酒及其制作方法
CN108753526A (zh) * 2018-06-14 2018-11-06 江阴市卢异奇桑蚕农业科技发展有限公司 一种天然发酵法制备桑葚养生酒的方法

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