CN106148097A - 一种莲雾果酒的酿造方法 - Google Patents
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Abstract
本发明公开了一种莲雾果酒的酿造方法,所述的莲雾果酒以新鲜、无病害的莲雾为原料,经过打浆、复合酶处理、灭菌、调配、酵母发酵、过滤、陈酿、罐装杀菌等步骤酿造而成。本发明采用复合酶酶解技术,能够分解莲雾的果胶层,析出更多的营养成分,提高了原料的利用率,采用壳聚糖、鱼胶相结合的过滤方法过滤,使酒体色泽更加稳定,口感醇和、营养丰富,具有润肺化痰,止咳凉血,宁心安神,消暑解渴、降低血压等功效。
Description
技术领域
本发明涉及一种酒的酿造方法,尤其是涉及一种莲雾果酒的酿造方法。
背景技术
莲雾,又叫洋蒲桃、水石榴等,是桃金娘科赤楠属常绿小乔木的果实。莲雾果实呈钟形,色泽鲜艳夺目,果肉海绵质,略有苹果香气,味道清甜,清凉爽口,品种有乳白色、青绿、粉红、深红色。莲雾味甘,性平,营养成分含蛋白质、膳食纤维、糖类、维生素B、C等,带有特殊的香味,是天然的解热剂。由于含有许多水分,在食疗上有解热、利尿、宁心安神的作用,主治肺燥咳嗽、呃逆不止、痔疮出血、胃腹胀满、肠炎痢疾、糖尿病等症。在现有的莲雾加工过程中,莲雾营养物质流失较多,导致原料利用率较低,造成了资源的浪费。
发明内容
本发明针对现有莲雾加工过程中营养物质流失较多的不足,提供一种天然醇香、色泽稳定、具有保健功效的莲雾果酒的酿造方法,提高了莲雾的利用率及其营养价值。
本发明解决其技术问题所采取的技术方案是:
一种莲雾果酒的酿造方法,其特征在于,采用以下步骤:
A、原料预处理:摘取新鲜成熟、无病害的莲雾、山楂,流水清洗去除杂质后备用;
B、打浆:将清洗干净后的的莲雾和山楂按2:1的比例进行磨浆处理,用100目的筛网过滤,所得滤渣再加1倍水进行二次磨浆,再次过滤,两次所得浆液混合,制得莲雾浆液及莲雾渣,将两次所得浆液与浸泡液混合,既能更好的保留营养物质,又提高了原料的利用率;
C、复合酶处理:向10kg莲雾浆液中加入0.03kg的果胶酶、0.05kg的纤维素酶,控制温度为45℃、时间为5小时,复合酶处理,使原料分解更多的营养物质;
D、灭菌:将酶解后的浆液在80℃下灭菌20min,再冷却20℃;
E、调配:向灭菌后的浆液中加白砂糖至浆液糖度为20%,加入柠檬酸至浆液Ph至为4,制得料液;
F、发酵:取0.1kg的酵母菌,经30℃的温水活化后加入到10kg的料液中,向料液中加入1kg的莲雾渣,混合均匀,发酵温度为20℃,时间为10天,将莲雾渣继续发酵,提高了原料利用率,丰富了成品果酒的营养成分;
G、过滤:向10kg发酵液中加入0.003kg的壳聚糖,搅拌均匀后进行澄清处理,静置8小时,静置结束后,向10L发酵液中加入0.04L的浓度为10%的鱼胶溶液,搅拌均匀,温度控制在10℃,静置3天后行分离得到清酒和酒泥,采用壳聚糖鱼胶结合的方法过滤,提高了过滤效果,使成品果酒色泽稳定;
H、陈酿:采用微波辅助冷处理加速清酒陈酿,微波频率600MHz,冷处理时间10天,温度4℃,冷处理缩短了陈酿的时间,提高了果酒的生产效率;
I、罐装杀菌:装罐后进行巴氏杀菌,温度80℃,时间35min,制得莲雾果酒。
有益效果:本发明采用复合酶酶解技术,能够分解莲雾的果胶层,析出更多的营养成分,提高了原料的利用率,采用壳聚糖、鱼胶相结合的过滤方法过滤,使酒体色泽更加稳定,口感醇和、营养丰富,具有润肺化痰,止咳凉血,宁心安神,消暑解渴、降低血压等功效。
具体实施方式
实施例1:一种莲雾果酒的酿造方法,采用以下步骤:
A、原料预处理:摘取新鲜成熟、无病害的莲雾、沙梨,流水清洗去除杂质后备用;
B、打浆:将10kg清洗干净后的的莲雾与4kg的沙梨混合均匀后进行磨浆处理,用110目的筛网过滤,所得滤渣再加1.5倍水进行二次磨浆,再次过滤,两次所得浆液混合,制得原料浆液及原料渣,将两次所得浆液与浸泡液混合,既能更好的保留营养物质,又提高了原料的利用率;
C、复合酶处理:向10kg原料浆液中加入0.04kg的果胶酶、0.055kg的纤维素酶,控制温度为50℃、时间为4小时,复合酶处理,使原料分解更多的营养物质;
D、灭菌:将酶解后的浆液在85℃下灭菌18min,再冷却23℃;
E、调配:向灭菌后的浆液中加葡萄糖至浆液糖度为23%,加入柠檬酸至浆液Ph至为4.1,制得料液;
F、发酵:取0.15kg的酵母菌,经31℃的温水活化后加入到10kg的料液中,向料液中加入1.2kg的原料渣、1kg的莲子汁,混合均匀,发酵温度为20℃,时间为10天,将原料渣继续发酵,提高了原料利用率,丰富了成品果酒的营养成分;
G、过滤:向10kg发酵液中加入0.004kg的壳聚糖,搅拌均匀后进行澄清处理,静置9小时,静置结束后,向10L发酵液中加入0.05L的浓度为10%的鱼胶溶液,搅拌均匀,温度控制在13℃,静置2.5天后行分离得到清酒和酒泥,采用壳聚糖鱼胶结合的方法过滤,提高了过滤效果,使成品果酒色泽稳定;
H、陈酿:采用微波辅助冷处理加速清酒陈酿,微波频率700MHz,冷处理时间9天,温度5℃,冷处理缩短了陈酿的时间,提高了果酒的生产效率;
I、罐装杀菌:装罐后进行巴氏杀菌,温度85℃,时间30min,制得莲雾果酒。
实施例2:一种莲雾果酒的酿造方法,采用以下步骤:
A、原料预处理:摘取新鲜成熟、无病害的莲雾、杨梅、桑椹,流水清洗去除杂质后备用;
B、打浆:将10kg清洗干净后的的莲雾、3kg的杨梅、2kg的桑椹、1kg的枸杞混合均匀后进行磨浆处理,用120目的筛网过滤,所得滤渣再加2倍水进行二次磨浆,再次过滤,两次所得浆液混合,制得原料浆液及原料渣,将两次所得浆液与浸泡液混合,既能更好的保留营养物质,又提高了原料的利用率;
C、复合酶处理:向10kg原料浆液中加入0.05kg的果胶酶、0.06kg的纤维素酶,控制温度为55℃、时间为3小时,复合酶处理,使原料分解更多的营养物质;
D、灭菌:将酶解后的浆液在90℃下灭菌16min,再冷却25℃;
E、调配:向灭菌后的浆液中加蔗糖至浆液糖度为25%,加入柠檬酸至浆液Ph至为4.2,制得料液;
F、发酵:取0.2kg的酵母菌,经32℃的温水活化后加入到10kg的料液中,向料液中加入1.5kg的原料渣、1kg的龙葵汁、1kg的石榴汁、1kg的海枣汁,混合均匀,发酵温度为24℃,时间为8天,将原料渣继续发酵,提高了原料利用率,丰富了成品果酒的营养成分;
G、过滤:向10kg发酵液中加入0.005kg的壳聚糖,搅拌均匀后进行澄清处理,静置10小时,静置结束后,向10L发酵液中加入0.06L的浓度为10%的鱼胶溶液,搅拌均匀,温度控制在15℃,静置3天后行分离得到清酒和酒泥,采用壳聚糖鱼胶结合的方法过滤,提高了过滤效果,使成品果酒色泽稳定;
H、陈酿:采用微波辅助冷处理加速清酒陈酿,微波频率800MHz,冷处理时间8天,温度6℃,冷处理缩短了陈酿的时间,提高了果酒的生产效率;
I、罐装杀菌:装罐后进行巴氏杀菌,温度90℃,时间25min,制得莲雾果酒。
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)
1.一种莲雾果酒的酿造方法,其特征在于,采用以下步骤:
A、原料预处理:摘取新鲜成熟、无病害的莲雾、山楂,流水清洗去除杂质后备用;
B、打浆:将清洗干净后的的莲雾和山楂按2:1的比例进行磨浆处理,用100目的筛网过滤,所得滤渣再加1倍水进行二次磨浆,再次过滤,两次所得浆液混合,制得莲雾浆液及莲雾渣,将两次所得浆液与浸泡液混合,既能更好的保留营养物质,又提高了原料的利用率;
C、复合酶处理:向10kg莲雾浆液中加入0.03kg的果胶酶、0.05kg的纤维素酶,控制温度为45℃、时间为5小时,复合酶处理,使原料分解更多的营养物质;
D、灭菌:将酶解后的浆液在80℃下灭菌20min,再冷却20℃;
E、调配:向灭菌后的浆液中加白砂糖至浆液糖度为20%,加入柠檬酸至浆液Ph至为4,制得料液;
F、发酵:取0.1kg的酵母菌,经30℃的温水活化后加入到10kg的料液中,向料液中加入1kg的莲雾渣,混合均匀,发酵温度为20℃,时间为10天,将莲雾渣继续发酵,提高了原料利用率,丰富了成品果酒的营养成分;
G、过滤:向10kg发酵液中加入0.003kg的壳聚糖,搅拌均匀后进行澄清处理,静置8小时,静置结束后,向10L发酵液中加入0.04L的浓度为10%的鱼胶溶液,搅拌均匀,温度控制在10℃,静置3天后行分离得到清酒和酒泥,采用壳聚糖鱼胶结合的方法过滤,提高了过滤效果,使成品果酒色泽稳定;
H、陈酿:采用微波辅助冷处理加速清酒陈酿,微波频率600MHz,冷处理时间10天,温度4℃,冷处理缩短了陈酿的时间,提高了果酒的生产效率;
I、罐装杀菌:装罐后进行巴氏杀菌,温度80℃,时间35min,制得莲雾果酒。
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