CN105950385A - 一种功能型杨梅果酒及其制备方法 - Google Patents

一种功能型杨梅果酒及其制备方法 Download PDF

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CN105950385A
CN105950385A CN201610542371.1A CN201610542371A CN105950385A CN 105950385 A CN105950385 A CN 105950385A CN 201610542371 A CN201610542371 A CN 201610542371A CN 105950385 A CN105950385 A CN 105950385A
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姜秋平
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Abstract

本发明公开了一种功能型杨梅果酒及其制备方法，该功能型杨梅果酒内加入了微量的中药粉剂，该中药粉剂包含如下重量份的原料：蒲公英15‑25份，菟丝子3‑6份，玫瑰花5‑8份，牡丹皮3‑5份，南沙参10‑15份，桃仁10‑20份，土茯苓8‑12份，升麻1‑3份，檀香6‑9份，珍珠粉8‑12份，金银花2‑6份，橘皮1‑2份，莲子10‑12份，洋槐树花6‑8份，荷叶5‑10份，冬瓜子2‑3份，枸杞子8‑12份。本发明的功能型杨梅果酒在杨梅果酒中加入了微量的中药粉剂，该中药粉剂由多种具有清热解毒、补益阴阳的中药煎煮而成，长期适量饮用可以起到祛邪扶正、排毒养颜的功效，特别对于面色憔悴、须发早白者，可补益肝肾而驻颜防衰。

Description

一种功能型杨梅果酒及其制备方法
技术领域
本发明涉及果酒技术领域，更确切地说，是一种功能型杨梅果酒及其制备方法。
背景技术
杨梅果酒，以新鲜绿色无污染的杨梅为材料经过淳朴工艺尽享加工酿造的一种酒。杨梅果酒的成分具有很高的营养价值以及养生价值，它是经过安全除菌的天然酿造过程而酿造出来的一种果酒，产品的主要酒精成分是小曲酒。杨梅果酒的味道相当醇正，让你在饮用的同时不仅能够感受到杨梅酒的甘甜味美同样能够让它醇正的味道在口中无限回味。但是，目前市场上销售的杨梅果酒成分较为单一，不具备多样的功能性，这无疑限制了杨梅果酒的发展前景。
发明内容
本发明主要是解决现有技术所存在的技术问题，从而提供一种功能型杨梅果酒及其制备方法。
本发明的上述技术问题主要是通过下述技术方案得以解决的：
一种功能型杨梅果酒的制备方法，包含如下步骤：
①制备中药粉：
中药粉包含如下重量份的原料：蒲公英15-25份，菟丝子3-6份，玫瑰花5-8份，牡丹皮3-5份，南沙参10-15份，桃仁10-20份，土茯苓8-12份，升麻1-3份，檀香6-9份，珍珠粉8-12份，金银花2-6份，橘皮1-2份，莲子10-12份，洋槐树花6-8份，荷叶5-10份，冬瓜子2-3份，枸杞子8-12份；将以上原料洗净烘干，放入粉碎机中粉碎后过100目筛，然后将中药碎末用纱布包裹成中药料包；将中药料包放入锅中用水煎煮1-1.5小时，冷却至室温并取内部清液过滤，将清液用文火浓缩至浸膏，将浸膏高温烘焙后进行研磨，所得粉末即为中药粉；
②制备杨梅果酒：
在鲜榨杨梅汁中加入蔗糖，使杨梅汁的含糖量按重量份达到25-30％；再加入大豆多肽、偏重亚硫酸钠、碳酸氢钠调节杨梅汁的pH值至4.2-4.5；将安琪葡萄酒高活性干酵母BV818和产朊假丝酵母CU-6按1.5∶1的体积比混合并加入杨梅汁，其加入体积为杨梅汁体积的0.5％，在20-25℃的环境下发酵12-15天；将发酵后的原酒在1000MPa的环境下保压处理30分钟杀菌；杀菌后的酒在14-16℃的环境下避光储存40天自然陈酿；将自然陈酿后的酒置于-1℃的环境下5天，过滤后即得；
③将步骤①制备的中药粉按照8g/L的量加入步骤②制得的杨梅果酒中，充分搅拌均匀，再次进行杀菌、冷冻、过滤、封装即得成品。
作为本发明较佳的实施例，步骤②中大豆多肽和偏重亚硫酸钠的重量比为25∶1。
本发明还公开了一种功能型杨梅果酒，该杨梅果酒用上述方法制备而成。
本发明的功能型杨梅果酒在杨梅果酒中加入了微量的中药粉剂，该中药粉剂由多种具有清热解毒、补益阴阳的中药煎煮而成，长期适量饮用可以起到祛邪扶正、排毒养颜的功效，特别对于面色憔悴、须发早白者，可补益肝肾而驻颜防衰。
具体实施方式
下面对本发明的优选实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
[实施例1]
①制备中药粉：
取如下重量份的原料：蒲公英15份，菟丝子3份，玫瑰花5份，牡丹皮3份，南沙参10份，桃仁10份，土茯苓8份，升麻1-3份，檀香6份，珍珠粉8份，金银花2份，橘皮1份，莲子10份，洋槐树花6份，荷叶5份，冬瓜子2份，枸杞子8份；将以上原料洗净烘干，放入粉碎机中粉碎后过100目筛，然后将中药碎末用纱布包裹成中药料包；将中药料包放入锅中用水煎煮1小时，冷却至室温并取内部清液过滤，将清液用文火浓缩至浸膏，将浸膏高温烘焙后进行研磨，所得粉末即为中药粉。
②制备杨梅果酒：
在鲜榨杨梅汁中加入蔗糖，使杨梅汁的含糖量按重量份达到25％；再加入大豆多肽、偏重亚硫酸钠、碳酸氢钠调节杨梅汁的pH值至4.2；将安琪葡萄酒高活性干酵母BV818和产朊假丝酵母CU-6按1.5：1的体积比混合并加入杨梅汁，其加入体积为杨梅汁体积的0.5％，在20℃的环境下发酵15天；将发酵后的原酒在1000MPa的环境下保压处理30分钟杀菌；杀菌后的酒在14℃的环境下避光储存40天自然陈酿；将自然陈酿后的酒置于-1℃的环境下5天，过滤后即得。
③将步骤①制备的中药粉按照8g/L的量加入步骤②制得的杨梅果酒中，充分搅拌均匀，再次进行杀菌、冷冻、过滤、封装即得成品。
[实施例2]
①制备中药粉：
取如下重量份的原料：蒲公英25份，菟丝子6份，玫瑰花8份，牡丹皮5份，南沙参15份，桃仁20份，土茯苓12份，升麻3份，檀香9份，珍珠粉12份，金银花6份，橘皮2份，莲子12份，洋槐树花8份，荷叶10份，冬瓜子3份，枸杞子12份；将以上原料洗净烘干，放入粉碎机中粉碎后过100目筛，然后将中药碎末用纱布包裹成中药料包；将中药料包放入锅中用水煎煮1.5小时，冷却至室温并取内部清液过滤，将清液用文火浓缩至浸膏，将浸膏高温烘焙后进行研磨，所得粉末即为中药粉。
②制备杨梅果酒：
在鲜榨杨梅汁中加入蔗糖，使杨梅汁的含糖量按重量份达到30％；再加入大豆多肽、偏重亚硫酸钠、碳酸氢钠调节杨梅汁的pH值至4.5；将安琪葡萄酒高活性干酵母BV818和产朊假丝酵母CU-6按1.5：1的体积比混合并加入杨梅汁，其加入体积为杨梅汁体积的0.5％，在25℃的环境下发酵12天；将发酵后的原酒在1000MPa的环境下保压处理30分钟杀菌；杀菌后的酒在16℃的环境下避光储存40天自然陈酿；将自然陈酿后的酒置于-1℃的环境下5天，过滤后即得。
③将步骤①制备的中药粉按照8g/L的量加入步骤②制得的杨梅果酒中，充分搅拌均匀，再次进行杀菌、冷冻、过滤、封装即得成品。
[实施例3]
①制备中药粉：
取如下重量份的原料：蒲公英20份，菟丝子4.5份，玫瑰花6.5份，牡丹皮4份，南沙参13份，桃仁15份，土茯苓10份，升麻2份，檀香7.5份，珍珠粉10份，金银花4份，橘皮1.5份，莲子11份，洋槐树花7份，荷叶7.5份，冬瓜子2.5份，枸杞子10份；将以上原料洗净烘干，放入粉碎机中粉碎后过100目筛，然后将中药碎末用纱布包裹成中药料包；将中药料包放入锅中用水煎煮1.2小时，冷却至室温并取内部清液过滤，将清液用文火浓缩至浸膏，将浸膏高温烘焙后进行研磨，所得粉末即为中药粉。
②制备杨梅果酒：
在鲜榨杨梅汁中加入蔗糖，使杨梅汁的含糖量按重量份达到28％；再加入大豆多肽、偏重亚硫酸钠、碳酸氢钠调节杨梅汁的pH值至4.3；将安琪葡
萄酒高活性干酵母BV818和产朊假丝酵母CU-6按1.5∶1的体积比混合并加
入杨梅汁，其加入体积为杨梅汁体积的0.5％，在23℃的环境下发酵13天；
将发酵后的原酒在1000MPa的环境下保压处理30分钟杀菌；杀菌后的酒在
15℃的环境下避光储存40天自然陈酿；将自然陈酿后的酒置于-1℃的环境
下5天，过滤后即得。
③将步骤①制备的中药粉按照8g/L的量加入步骤②制得的杨梅果酒中，
充分搅拌均匀，再次进行杀菌、冷冻、过滤、封装即得成品。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何不经过创造性劳动想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应该以权利要求书所限定的保护范围为准。

Claims (3)

1.一种功能型杨梅果酒的制备方法，其特征在于，包含如下步骤：
①制备中药粉：
中药粉包含如下重量份的原料：蒲公英15-25份，菟丝子3-6份，玫瑰花5-8份，牡丹皮3-5份，南沙参10-15份，桃仁10-20份，土茯苓8-12份，升麻1-3份，檀香6-9份，珍珠粉8-12份，金银花2-6份，橘皮1-2份，莲子10-12份，洋槐树花6-8份，荷叶5-10份，冬瓜子2-3份，枸杞子8-12份；将以上原料洗净烘干，放入粉碎机中粉碎后过100目筛，然后将中药碎末用纱布包裹成中药料包；将中药料包放入锅中用水煎煮1-1.5小时，冷却至室温并取内部清液过滤，将清液用文火浓缩至浸膏，将浸膏高温烘焙后进行研磨，所得粉末即为中药粉；
②制备杨梅果酒：
在鲜榨杨梅汁中加入蔗糖，使杨梅汁的含糖量按重量份达到25-30％；再加入大豆多肽、偏重亚硫酸钠、碳酸氢钠调节杨梅汁的pH值至4.2-4.5；将安琪葡萄酒高活性干酵母BV818和产朊假丝酵母CU-6按1.5：1的体积比混合并加入杨梅汁，其加入体积为杨梅汁体积的0.5％，在20-25℃的环境下发酵12-15天；将发酵后的原酒在1000MPa的环境下保压处理30分钟杀菌；杀菌后的酒在14-16℃的环境下避光储存40天自然陈酿；将自然陈酿后的酒置于-1℃的环境下5天，过滤后即得；
③将步骤①制备的中药粉按照8g/L的量加入步骤②制得的杨梅果酒中，充分搅拌均匀，再次进行杀菌、冷冻、过滤、封装即得成品。
2.根据权利要求1所述功能型杨梅果酒的制备方法，其特征在于，步骤②中大豆多肽和偏重亚硫酸钠的重量比为25：1。
3.一种功能型杨梅果酒，其特征在于，由权利要求1或2所述的方法制备而成。
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