CN106190701A - 一种玫瑰酒 - Google Patents
一种玫瑰酒 Download PDFInfo
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Abstract
本发明公开了一种玫瑰酒,通过以下方法制备而得:将100kg玫瑰花瓣与20‑25kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、蜂蜜及五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。本发明酒精度低,色泽亮丽,花香味浓,口感好,营养丰富,易保存,保质期长。
Description
技术领域
本发明涉及一种酒,特别涉及一种玫瑰酒。
背景技术
玫瑰属于蔷薇科荷叶灌木,性温味甘,具有疏肝解郁,降脂减肥,补血养气,滋养容颜之功效。随着我国生活水平不断提高,人们对健康越来越重视,天然、营养、健康的食品越来越受欢迎,玫瑰花含有丰富的维生素C,葡萄糖,木糖,蔗糖,柠檬酸,苹果酸,还含有少量的胡萝卜素,氨基酸以及多种维生素和微量元素,以及香茅醇等香味物质,香气浓郁,芳香宜人,玫瑰酒产品色泽艳丽,长期饮用该酒具有美容、养颜、和血散瘀、清心健脑、滋阴补肾、健脾益胃之功效,是滋养保健之佳品。 传统的玫瑰酒的生产方法主要采用使用酒精浸泡玫瑰花后调配或蒸馏而成,口感粗糙,还必须调色调香才能饮用,不能满足消费者对纯天然、无添加健康饮品的需求。此外,现有的玫瑰酒保质期较短。
发明内容
本发明的目的在于提供一种玫瑰酒,酒精度低,色泽亮丽,花香味浓,口感好,营养丰富,易保存,保质期长。
本发明解决其技术问题所采用的技术方案是:
一种玫瑰酒,通过以下方法制备而得:将100kg玫瑰花瓣与20-25kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、蜂蜜及五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。
本发明的玫瑰花瓣不清洗直接使用,能够较好地利用野生微生物发酵,本发明全程不使用外加发酵剂,纯正天然。本发明首先采用类似酵素发酵的方法对玫瑰花瓣进行发酵,以大量的产生玫瑰花汁,然后加入五谷酒进行调配,加入五谷酒首要作用是能克服玫瑰酒不易保存,保质期较短的缺陷,能大大增加玫瑰酒的保质期,此外,五谷酒能增加玫瑰酒的营养成分,改善口感,酒香味,最后形成特殊花香味、营养丰富、香味浓郁、口感好、保质期长的玫瑰酒。
作为优选,所述五谷酒的用量为100kg玫瑰花瓣使用18-20kg。五谷酒的用量是以原料玫瑰花瓣重量为基准添加的。
作为优选,所述蜂蜜的用量为100kg玫瑰花瓣使用5-6kg。
作为优选,所述五谷酒的酒精度在50%vol-55%vol。
作为优选,所述五谷酒通过以下方法制备而得:将五谷原料蒸锅中蒸制1-2小时,冷却,然后将蒸制后的五谷原料与酒曲混匀后,室温发酵40-60天,发酵产物蒸馏后得五谷酒原酒,五谷酒原酒陈酿两年以上得五谷酒成品。本发明特制的五谷酒能有效延长玫瑰酒的保质期,增加营养,改善口感和香味,增加保健作用。
作为优选,所述五谷原料的按重量份计其组成为:大米25-30份,小麦25-30份,高粱25-30份,荞麦8-12份,小米8-12份。
作为优选,所述酒曲用量为五谷原料重量的0.8-1%。
作为优选,所述酒曲的制备方法如下:
(1)原料配比按重量份计:早籼米100份,芡实0.1-0.3份,黄精0.05-0.08份,葛根0.2-0.4份,党参0.08-0.1份,甘草0.05-0.08份,柴胡0.05-0.08份,五味子0.1-0.2份,白术0.05-0.08份,丁香0.02-0.04份,栀子0.05-0.08份,郁李仁0.03-0.05份,刺五加0.05-0.08份,厚朴0.03-0.05份,山茱萸0.05-0.08份,细辛0.01-0.02份,生草乌0.01-0.02份,远志0.02-0.04份,枸杞0.1-0.3份,黑豆0.2-0.4份,芝麻0.5-0.8份,羊栖菜0.1-0.3份,蓝莓0.3-0.5份;
(2)发酵:将早籼米蒸锅中蒸制20-30min,芡实、黄精、葛根、党参、甘草、柴胡、五味子、白术、丁香、栀子、郁李仁、刺五加、厚朴、山茱萸、细辛、生草乌、远志、枸杞、黑豆、芝麻、羊栖菜及蓝莓混合后粉碎得粉碎物,将蒸制好的早籼米与粉碎物混合均匀,放入敞口容器中,将敞口容器用棉被完全包裹住保温,发酵5-7天,发酵产物晒干后得成品酒曲。
将早籼米蒸锅中蒸制20-30min,这样能蒸透,但不蒸熟,如果蒸熟,那就无法发酵了。
本发明采用大米、中药成分、杂粮、海藻、水果混合发酵制备了特殊的酒曲,酒曲具有营养丰富、醇香味美,提精醒神,保健身体的作用,使得五谷酒就有特殊的酒香味,口感醇厚,营养丰富,保健身体。
作为优选,发酵期间每3-5小时翻动一次发酵物料。
本发明的有益效果是:酒精度低,色泽亮丽,花香味浓,口感好,营养丰富,易保存,保质期长。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
实施例1:
一种玫瑰酒,通过以下方法制备而得:将100kg玫瑰花瓣与20kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、6kg蜂蜜及18kg五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。
所述五谷酒通过以下方法制备而得:
配料:五谷原料的按重量份计其组成为:大米25份,小麦25份,高粱30份,荞麦8份,小米12份。
将五谷原料蒸锅中蒸制1-2小时,冷却,然后将蒸制后的五谷原料与酒曲混匀后,酒曲用量为五谷原料重量的0.8%,室温发酵40-60天,发酵产物蒸馏后得五谷酒原酒,五谷酒原酒陈酿两年以上得五谷酒成品,五谷酒成品酒精度在50%vol-55%vol。
所述酒曲的制备方法如下:
(1)原料配比按重量份计:早籼米100份,芡实0.1份,黄精0.05份,葛根0.4份,党参0.1份,甘草0.08份,柴胡0.05份,五味子0.1份,白术0.08份,丁香0.02份,栀子0.08份,郁李仁0.03份,刺五加0.05份,厚朴0.03份,山茱萸0.08份,细辛0.02份,生草乌0.01份,远志0.02份,枸杞0.3份,黑豆0.2份,芝麻0.8份,羊栖菜0.1份,蓝莓0.5份;
(2)发酵:将早籼米蒸锅中蒸制20min,芡实、黄精、葛根、党参、甘草、柴胡、五味子、白术、丁香、栀子、郁李仁、刺五加、厚朴、山茱萸、细辛、生草乌、远志、枸杞、黑豆、芝麻、羊栖菜及蓝莓混合后粉碎得粉碎物,将蒸制好的早籼米与粉碎物混合均匀,放入敞口容器中,将敞口容器用棉被完全包裹住保温,发酵5天,发酵期间每3小时翻动一次发酵物料,发酵产物晒干后得成品酒曲。
实施例2:
一种玫瑰酒,通过以下方法制备而得:将100kg玫瑰花瓣与25kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、5kg蜂蜜及20kg五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。
所述五谷酒通过以下方法制备而得:
配料:五谷原料的按重量份计其组成为:大米30份,小麦25份,高粱25份,荞麦12份,小米8份。
将五谷原料蒸锅中蒸制1-2小时,冷却,然后将蒸制后的五谷原料与酒曲混匀后,酒曲用量为五谷原料重量的1%,室温发酵40-60天,发酵产物蒸馏后得五谷酒原酒,五谷酒原酒陈酿两年以上得五谷酒成品,五谷酒成品酒精度在50%vol-55%vol。
所述酒曲的制备方法如下:
(1)原料配比按重量份计:早籼米100份,芡实0.3份,黄精0.08份,葛根0.2份,党参0.08份,甘草0.05份,柴胡0.08份,五味子0.2份,白术0.05份,丁香0.04份,栀子0.05份,郁李仁0.05份,刺五加0.08份,厚朴0.05份,山茱萸0.05份,细辛0.01份,生草乌0.02份,远志0.04份,枸杞0.1份,黑豆0.4份,芝麻0.5份,羊栖菜0.3份,蓝莓0.3份;
(2)发酵:将早籼米蒸锅中蒸制30min,芡实、黄精、葛根、党参、甘草、柴胡、五味子、白术、丁香、栀子、郁李仁、刺五加、厚朴、山茱萸、细辛、生草乌、远志、枸杞、黑豆、芝麻、羊栖菜及蓝莓混合后粉碎得粉碎物,将蒸制好的早籼米与粉碎物混合均匀,放入敞口容器中,将敞口容器用棉被完全包裹住保温,发酵7天,发酵期间每5小时翻动一次发酵物料,发酵产物晒干后得成品酒曲。
实施例3:
一种玫瑰酒,通过以下方法制备而得:将100kg玫瑰花瓣与20kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、5kg蜂蜜及20kg五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。
所述五谷酒通过以下方法制备而得:
配料:五谷原料的按重量份计其组成为:大米25份,小麦30份,高粱25份,荞麦10份,小米10份。
将五谷原料蒸锅中蒸制1-2小时,冷却,然后将蒸制后的五谷原料与酒曲混匀后,酒曲用量为五谷原料重量的0.9%,室温发酵40-60天,发酵产物蒸馏后得五谷酒原酒,五谷酒原酒陈酿两年以上得五谷酒成品,五谷酒成品酒精度在50%vol-55%vol。
所述酒曲的制备方法如下:
(1)原料配比按重量份计:早籼米100份,芡实0.2份,黄精0.06份,葛根0.3份,党参0.09份,甘草0.07份,柴胡0.06份,五味子0.15份,白术0.06份,丁香0.03份,栀子0.06份,郁李仁0.04份,刺五加0.07份,厚朴0.04份,山茱萸0.06份,细辛0.01份,生草乌0.01份,远志0.03份,枸杞0.2份,黑豆0.3份,芝麻0.6份,羊栖菜0.2份,蓝莓0.4份;
(2)发酵:将早籼米蒸锅中蒸制25min,芡实、黄精、葛根、党参、甘草、柴胡、五味子、白术、丁香、栀子、郁李仁、刺五加、厚朴、山茱萸、细辛、生草乌、远志、枸杞、黑豆、芝麻、羊栖菜及蓝莓混合后粉碎得粉碎物,将蒸制好的早籼米与粉碎物混合均匀,放入敞口容器中,将敞口容器用棉被完全包裹住保温,发酵6天,发酵期间每4小时翻动一次发酵物料,发酵产物晒干后得成品酒曲。
本发明的玫瑰酒:酒精度低,色泽亮丽,花香味浓,口感好,营养丰富,易保存,保质期长,保质期在10年以上,经检测,酒精度在15%vol左右,产品符合GB/T5009.48-2003,GB/T5009.35-2003,GB/T5009.28-2003, GB/T5009.97-2003,GB/T5009.140-2003,GB/T10345-2007,GB/T21911-2008标准。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (9)
1.一种玫瑰酒,其特征在于,通过以下方法制备而得:将100kg玫瑰花瓣与20-25kg蔗糖混合均匀,密封环境中室温发酵15天以上得玫瑰发酵产物,然后将玫瑰发酵产物、蜂蜜及五谷酒混合后在密封环境中室温发酵60天以上得玫瑰酒。
2.根据权利要求1所述的一种玫瑰酒,其特征在于:所述五谷酒的用量为100kg玫瑰花瓣使用18-20kg。
3.根据权利要求1所述的一种玫瑰酒,其特征在于:所述蜂蜜的用量为100kg玫瑰花瓣使用5-6kg。
4.根据权利要求1所述的一种玫瑰酒,其特征在于:所述五谷酒的酒精度在50%vol-55%vol。
5.根据权利要求1或2或3或4所述的一种玫瑰酒,其特征在于:所述五谷酒通过以下方法制备而得:将五谷原料蒸锅中蒸制1-2小时,冷却,然后将蒸制后的五谷原料与酒曲混匀后,室温发酵40-60天,发酵产物蒸馏后得五谷酒原酒,五谷酒原酒陈酿两年以上得五谷酒成品。
6.根据权利要求5所述的一种玫瑰酒,其特征在于,所述五谷原料的按重量份计其组成为:大米25-30份,小麦25-30份,高粱25-30份,荞麦8-12份,小米8-12份。
7.根据权利要求5所述的一种玫瑰酒,其特征在于:所述酒曲用量为五谷原料重量的0.8-1%。
8.根据权利要求5所述的一种玫瑰酒,其特征在于,所述酒曲的制备方法如下:
(1)原料配比按重量份计:早籼米100份,芡实0.1-0.3份,黄精0.05-0.08份,葛根0.2-0.4份,党参0.08-0.1份,甘草0.05-0.08份,柴胡0.05-0.08份,五味子0.1-0.2份,白术0.05-0.08份,丁香0.02-0.04份,栀子0.05-0.08份,郁李仁0.03-0.05份,刺五加0.05-0.08份,厚朴0.03-0.05份,山茱萸0.05-0.08份,细辛0.01-0.02份,生草乌0.01-0.02份,远志0.02-0.04份,枸杞0.1-0.3份,黑豆0.2-0.4份,芝麻0.5-0.8份,羊栖菜0.1-0.3份,蓝莓0.3-0.5份;
(2)发酵:将早籼米蒸锅中蒸制20-30min,芡实、黄精、葛根、党参、甘草、柴胡、五味子、白术、丁香、栀子、郁李仁、刺五加、厚朴、山茱萸、细辛、生草乌、远志、枸杞、黑豆、芝麻、羊栖菜及蓝莓混合后粉碎得粉碎物,将蒸制好的早籼米与粉碎物混合均匀,放入敞口容器中,将敞口容器用棉被完全包裹住保温,发酵5-7天,发酵产物晒干后得成品酒曲。
9.根据权利要求8所述的一种玫瑰酒,其特征在于:发酵期间每3-5小时翻动一次发酵物料。
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