CN105647740A - 一种插田泡酒的酿造工艺 - Google Patents

一种插田泡酒的酿造工艺 Download PDF

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CN105647740A
CN105647740A CN201610150303.0A CN201610150303A CN105647740A CN 105647740 A CN105647740 A CN 105647740A CN 201610150303 A CN201610150303 A CN 201610150303A CN 105647740 A CN105647740 A CN 105647740A
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Abstract

本发明公开了一种插田泡酒的酿造工艺，其特征在于：所述的插田泡酒以插田泡为原料，经过原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌等步骤酿造而成；本发明将插田泡切块后放入高度白酒中进行浸泡，避免营养物质的流失，将浸泡后的插田泡打浆并进行复合酶处理，有利于析出更多的插田泡营养物质，能够提高插田泡的利用效率，在陈酿后采用复合澄清剂澄清处理，使成品插田泡酒色泽稳定、酒体透明、口感柔和，还具有补肾固精、止血止痛、调经活血等多种保健功效。

Description

一种插田泡酒的酿造工艺
技术领域
本发明涉及一种保健酒的酿造工艺，尤其是涉及一种插田泡酒的酿造工艺。
背景技术
插田泡，又称乌沙莓、回头龙、大乌泡，为蔷薇科悬钩子属多年生灌木插田泡的成熟果实，插田泡以果实、根及茎、藤着地所生的不定根入药。根与不定根随时可采，果近于成熟时采摘，晒干，果实近球形，直径5-8毫米，深红色至紫黑色，无毛或近无毛；插田泡味甘、酸，性温，果实味酸甜可生食、熬糖及酿酒，又可入药，为强壮剂；具有补肾固精、止血止痛、调经活血等保健作用。目前，插田泡作为野果，大多数以鲜食为主，尚未被大规模开发利用，存在着相关产品种类较少的问题，尤其是以插田泡为主要原料酿造的保健酒，尚未见到相关产品上市。
发明内容
本发明的目的是针对现有插田泡开发层次不高、相关产品种类较少的问题，提供一种插田泡酒的酿造工艺，既能提高插田泡的利用率，又能够丰富插田泡的产品种类，具有补肾固精、止血止痛、调经活血等保健功效。
本发明解决其技术问题所采取的技术方案是：
一种插田泡酒的酿造工艺，其特征在于，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的插田泡、刺泡、沙果、醋栗，清洗后切成的插田泡块、刺泡块、沙果块、醋栗块，取10kg的插田泡块、3kg刺泡块、2kg的沙果块、2kg的醋栗块混合均匀，制得混合原料，将混合原料置于32kg的酒精度为71%的白酒中进行浸泡28天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干后放入4kg浓度为3%的维生素C溶液中，混合均匀后进行打浆，制得原料浆液；
B.酶解：向原料浆液中加入0.01kg的果胶酶、0.007kg的纤维素酶、0.004kg的糖化酶，搅拌均匀，42℃的环境中进行复合酶解，静置6h；
C.调配：向酶解后的原料浆液中加入葡萄糖，调节原料浆液含糖量为43%，添加枸橼酸酸调整总酸含量在2.2mg/100ml，制得混合液；
D.酵母活化：将果糖溶解调配成浓度为23%的糖溶液，煮沸后冷却至31℃，向10kg糖溶液中加入1.2kg的活性干酵母，搅拌均匀，放置60min后，制得酵母活化液；
E.发酵：向10kg混合液中加入4kg酵母活化液、3kg的羊奶果汁、2kg的榅桲汁、2kg的酸梨汁、2kg的番石榴汁、2kg的菠萝汁、2kg的番木瓜汁、1kg的罗汉果汁、1kg的沙棘汁、1kg牛蒡汁，温控制在36℃，混合液酒精度达到26.7%vol体积比时，停止发酵，制得原酒；
F.混合：取步骤A中的浸泡酒10kg、步骤E中的原酒4kg、山楂果酒1kg、石榴酒0.5kg，混合均匀，制得混合酒；
G.陈酿：将混合酒采用微波辅助冷处理加速清酒陈酿，微波频率1300MHz，冷处理时间7天，温度3℃；
H.澄清过滤：向陈酿后的混合酒中加入0.01kg的壳聚糖、0.008kg的明胶、0.003kg的硅藻土，搅拌均匀后静置12h，过滤后制得插田泡酒；
I.灌装杀菌：将澄清过滤后的插田泡酒在真空无菌环境下灌装，将灌装后的插田泡酒在87℃的恒温水浴杀菌2min，制得插田泡酒。
有益效果：本发明将插田泡切块后放入高度白酒中进行浸泡，避免营养物质的流失，将浸泡后的插田泡打浆并进行复合酶处理，有利于析出更多的插田泡营养物质，能够提高插田泡的利用效率，在陈酿后采用复合澄清剂澄清处理，使成品插田泡酒色泽稳定、酒体透明、口感柔和，还具有补肾固精、止血止痛、调经活血等多种保健功效。
具体实施方式
实施例一：
一种插田泡酒的酿造工艺，其特征在于，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的插田泡、刺泡、沙果、醋栗，清洗后切成的插田泡块、刺泡块、沙果块、醋栗块，取10kg的插田泡块、3kg刺泡块、2kg的沙果块、2kg的醋栗块混合均匀，制得混合原料，将混合原料置于32kg的酒精度为71%的白酒中进行浸泡28天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干后放入4kg浓度为3%的维生素C溶液中，混合均匀后进行打浆，制得原料浆液；
B.酶解：向原料浆液中加入0.01kg的果胶酶、0.007kg的纤维素酶、0.004kg的糖化酶，搅拌均匀，42℃的环境中进行复合酶解，静置6h；
C.调配：向酶解后的原料浆液中加入葡萄糖，调节原料浆液含糖量为43%，添加枸橼酸酸调整总酸含量在2.2mg/100ml，制得混合液；
D.酵母活化：将果糖溶解调配成浓度为23%的糖溶液，煮沸后冷却至31℃，向10kg糖溶液中加入1.2kg的活性干酵母，搅拌均匀，放置60min后，制得酵母活化液；
E.发酵：向10kg混合液中加入4kg酵母活化液、3kg的羊奶果汁、2kg的榅桲汁、2kg的酸梨汁、2kg的番石榴汁、2kg的菠萝汁、2kg的番木瓜汁、1kg的罗汉果汁、1kg的沙棘汁、1kg牛蒡汁，温控制在36℃，混合液酒精度达到26.7%vol体积比时，停止发酵，制得原酒；
F.混合：取步骤A中的浸泡酒10kg、步骤E中的原酒4kg、山楂果酒1kg、石榴酒0.5kg，混合均匀，制得混合酒；
G.陈酿：将混合酒采用微波辅助冷处理加速清酒陈酿，微波频率1300MHz，冷处理时间7天，温度3℃；
H.澄清过滤：向陈酿后的混合酒中加入0.01kg的壳聚糖、0.008kg的明胶、0.003kg的硅藻土，搅拌均匀后静置12h，过滤后制得插田泡酒；
I.灌装杀菌：将澄清过滤后的插田泡酒在真空无菌环境下灌装，将灌装后的插田泡酒在87℃的恒温水浴杀菌2min，制得插田泡酒。
实施例二：
一种插田泡酒的酿造工艺，其特征在于，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选新鲜、无病害的插田泡、沙棘、嘉宝果、节瓜、美浓瓜分别经清洗后切成碎粒，取10kg的插田泡碎粒、3kg的沙棘碎粒、2kg的嘉宝果碎粒、1kg的节瓜碎粒、1kg的美浓瓜碎粒混合均匀，制得混合原料，将混合原料在134℃条件下进行蒸汽杀青，杀青时间为12s，向杀青后的混合原料中加入0.3kg的抗坏血酸钠，拌合均匀，静置40min后冲洗干净用126℃蒸汽进行二次杀青，杀青时间为20s；
B.打浆：向蒸汽杀青后的混合原料中加入10kg浓度为62%的苹果酸溶液、3kg马齿苋汁、2kg的明党参汁、2kg的牛膝菊汁、1kg的刺角瓜汁、1kg的地耳菜汁进行磨浆处理，制得混合浆液；
C.复合酶处理：向混合浆液中加入2kg的玉竹汁、2kg的栝楼汁、1kg的葛仙米汁、1kg的人参果汁、0.3kg的果胶酶、0.16kg的纤维素酶、0.1kg的风味蛋白酶，控制温度为45℃、时间为4h，将复合酶处理后的混合浆液放入离心机中，离心机筛网设置为210目，制得原料汁和原料渣；
D.菊薯预处理：鲜菊薯、山芋、紫甘薯、马铃薯经清洗后，切成菊薯粒、山芋粒、紫甘薯粒、马铃薯，将10kg的菊薯粒、3kg的山芋粒、2kg的紫甘薯粒、2kg的马铃薯粒混合均匀后放置蒸煮锅中蒸熟至熟而不糊，取出后向蒸煮后的10kg菊薯粒中加入7kg的原料汁、5kg浓度为53%的葡萄糖溶液、3kg的刺玫果汁、1kg的荸荠汁、1kg的菊苣汁、1kg的杨桃叶粉、1kg山茶花粉、1kg豆梨叶粉，进行搅拌，摊放冷却，制得菊薯料；
E.加药：向10kg菊薯料中加入6kg的原料渣、3kg的打碗花粉、3kg的桑叶粉、2kg的青葙子粉、2kg的玄参粉、2kg的茶梅花粉、2kg的酒曲、2kg的牛蒡籽粉、2kg的黄秋葵粉、2kg的泥胡菜粉、1.3kg的酒母、0.7kg的酵母、38kg的饮用水，混合搅拌均匀，制得酒醅；
F.发酵：将酒醅品温控制在29℃条件下进行发酵，酒醅酒精度达到27.9%vol体积比以时，发酵结束；
G.压榨过滤：将发酵结束的酒醅采用板框压滤机进行固液分离，制得清酒与酒糟，向10kg清酒中加入0.05kg的活性炭、0.03kg的鱼胶、0.01kg的琼脂，搅拌均匀后进行澄清处理，静置15天，进行分离得到插田泡原酒和酒泥；
H.陈酿：将插田泡原酒采用微波辅助冷处理加速陈酿，微波频率1400MHz，冷处理时间8天，温度2℃；
I.灌装杀菌：将澄清过滤后的插田泡酒在真空无菌环境下灌装，将灌装后的插田泡酒在80℃的恒温水浴杀菌6min，制得插田泡酒。
实施例三：
一种插田泡酒的酿造工艺，其特征在于，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的插田泡、桑葚、黑莓、鸡蛋果、黑布林，清洗后切成的插田泡块、桑葚块、黑莓块、鸡蛋果块、黑布林块，取10kg的插田泡块、3kg的桑葚块、2kg的黑莓块、2kg的鸡蛋果块、2kg的黑布林块混合均匀，制得混合原料，将混合原料置于35kg的酒精度为69%的白酒中进行浸泡30天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干，放入打浆机中打浆，制得原料浆液；
B.酶解：向原料浆液中加入4kg的杨桃汁、3kg的百香果汁、1kg的雪莲果汁、1kg的杜梨汁、1kg的刺梨汁、0.8kg的果胶酶、0.05kg的纤维素酶、0.01kg的偏重硫酸钾，搅拌均匀，45℃的环境中进行复合酶解，静置7h；
C.调配：向酶解后的原料浆液中加入葡萄糖，调节浆液含糖量为39%，添加枸橼酸酸调整总酸含量在2.5mg/100ml，制得混合液；
D.酵母活化：将蔗糖溶解调配成浓度为32%的糖溶液，煮沸后冷却至26℃，向10kg糖溶液中加入1.1kg的活性干酵母，搅拌均匀，放置80min后，制得酵母活化液；
E.发酵：向10kg混合液中加入5kg酵母活化液、3kg牛甘果汁、2kg羊奶果汁、2kg罗望子汁、2kg杈杷果汁、2kg水枇杷汁、2kg的海枣汁、2kg的沙枣汁、1kg的胡颓子汁，温控制在37℃，混合液酒精度达到23.5%vol时，停止发酵，制得原酒；
F.混合：取步骤A中的浸泡酒10kg、步骤E中的原酒6.5kg、高粱酒0.5kg、无花果酒0.5kg，混合均匀，制得混合酒；
G.陈酿：将混合酒在12℃环境下陈酿40天，在陈酿期间采用虹吸法去除沉淀物；
H.澄清过滤：向陈酿后的混合酒中加入0.008kg的鱼胶、0.015kg的明胶、0.004kg的活性炭，搅拌均匀后静置7h，过滤后制得插田泡酒；
I.灌装杀菌：将澄清过滤后的插田泡酒在真空无菌环境下灌装，将灌装后的插田泡酒在127℃的温度中杀菌25s，制得插田泡酒。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。

Claims (1)

1.一种插田泡酒的酿造工艺，其特征在于，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的插田泡、刺泡、沙果、醋栗，清洗后切成的插田泡块、刺泡块、沙果块、醋栗块，取10kg的插田泡块、3kg刺泡块、2kg的沙果块、2kg的醋栗块混合均匀，制得混合原料，将混合原料置于32kg的酒精度为71%的白酒中进行浸泡28天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干后放入4kg浓度为3%的维生素C溶液中，混合均匀后进行打浆，制得原料浆液；
B.酶解：向原料浆液中加入0.01kg的果胶酶、0.007kg的纤维素酶、0.004kg的糖化酶，搅拌均匀，42℃的环境中进行复合酶解，静置6h；
C.调配：向酶解后的原料浆液中加入葡萄糖，调节原料浆液含糖量为43%，添加枸橼酸酸调整总酸含量在2.2mg/100ml，制得混合液；
D.酵母活化：将果糖溶解调配成浓度为23%的糖溶液，煮沸后冷却至31℃，向10kg糖溶液中加入1.2kg的活性干酵母，搅拌均匀，放置60min后，制得酵母活化液；
E.发酵：向10kg混合液中加入4kg酵母活化液、3kg的羊奶果汁、2kg的榅桲汁、2kg的酸梨汁、2kg的番石榴汁、2kg的菠萝汁、2kg的番木瓜汁、1kg的罗汉果汁、1kg的沙棘汁、1kg牛蒡汁，温控制在36℃，混合液酒精度达到26.7%vol体积比时，停止发酵，制得原酒；
F.混合：取步骤A中的浸泡酒10kg、步骤E中的原酒4kg、山楂果酒1kg、石榴酒0.5kg，混合均匀，制得混合酒；
G.陈酿：将混合酒采用微波辅助冷处理加速清酒陈酿，微波频率1300MHz，冷处理时间7天，温度3℃；
H.澄清过滤：向陈酿后的混合酒中加入0.01kg的壳聚糖、0.008kg的明胶、0.003kg的硅藻土，搅拌均匀后静置12h，过滤后制得插田泡酒；
I.灌装杀菌：将澄清过滤后的插田泡酒在真空无菌环境下灌装，将灌装后的插田泡酒在87℃的恒温水浴杀菌2min，制得插田泡酒。
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