CN106221989A - 一种保健葡萄酒的制作方法 - Google Patents
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Abstract
本发明公开了一种保健葡萄酒的制作方法，由如下成分及重量份配比的原材料构成：新鲜葡萄80~100份、酵母5~10份、冰糖10~20份、石榴汁20~30份、蓝莓汁20~30份、苹果汁20~30份、红枣20~30份、枸杞8~10份、甘草8~10份、黄芪8~10份、薏米10~15份、莲子10~12份、蜂王浆10~12份、冬虫夏草5~7份、当归6~8份和党参5~7份；本发明优点是：易被人体吸收，大大增强了滋补保健功效，发酵完成后加入石榴汁、蓝莓汁和苹果汁，不仅使该保健葡萄酒色泽更加明亮饱满，同时提升了该保健葡萄酒的香气，使该保健葡萄酒的口感更加丰富独特。
Description
技术领域
本发明涉及葡萄酒制作方法的技术领域，更具体地说是涉及保健葡萄酒制作方法的技术领域。
背景技术
葡萄是一种十分常见的水果，其香气浓郁、味道甘甜，并且富含丰富的维生素、矿物质和类黄酮等营养物质，具有较高的营养价值。葡萄酒是利用新鲜葡萄果实或葡萄汁经完全或者部分酒精发酵后获得酒精度数不低于8.5%的饮料。葡萄酒的品种很多，因葡萄的栽培、葡萄酒生产工艺条件的不同，产品风格各不相同。目前传统的葡萄酒一般仅使用葡萄作为原料，其口味较为单一，不能满足现代人的多样化需求；且营养成分较为单一，滋补保健功效较差，虽然部分复合型的葡萄酒中加入了一定成分的中草药成分，但其制作方法不是十分合理，不能充分激发这些中草药成分的保健功效。
发明内容
本发明的目的就是为了解决上述之不足而提供一种制作方法简单，配方合理，香气浓郁，口味丰富，具有多重保健功效的保健葡萄酒的制作方法。
本发明为了解决上述技术问题而采用的技术解决方案如下：
一种保健葡萄酒的制作方法，其制作方法如下：
保健葡萄酒的原料由如下成分及重量份配比的原材料构成：新鲜葡萄80~100份、酵母5~10份、冰糖10~20份、石榴汁20~30份、蓝莓汁20~30份、苹果汁20~30份、红枣20~30份、枸杞8~10份、甘草8~10份、黄芪8~10份、薏米10~15份、莲子10~12份、蜂王浆10~12份、冬虫夏草5~7份、当归6~8份和党参5~7份；
a、按原料中的重量份配比取红枣、枸杞、甘草、黄芪、薏米和莲子，将其磨制成粉状后备用；
b、按原料中的重量份配比取新鲜葡萄，将新鲜葡萄去皮后放入发酵罐内捣碎，按原料中的重量份配比将酵母和冰糖加入发酵罐内，将步骤a中的粉状物加入到发酵罐内并搅拌均匀，然后将发酵罐密封，并置于18~32℃的温度环境下进行自然发酵7~15天；
c、取冬虫夏草、当归和党参并将其磨制成粉状备用，打开发酵罐，按原料中的重量份配比将蜂王浆、粉状的冬虫夏草、当归和党参加入到发酵罐内，然后将发酵罐密封并置于18~32℃的温度环境下继续发酵15~20天结束；
d、将步骤c中发酵完成的发酵液进行过滤，取滤液，按原料中的重量份配比向滤液中加入石榴汁、蓝莓汁和苹果汁，混合搅拌均匀后制成保健葡萄酒。
所述保健葡萄酒的原料由如下成分及重量份配比的原材料构成：新鲜葡萄90份、酵母8份、冰糖15份、石榴汁25份、蓝莓汁25份、苹果汁25份、红枣25份、枸杞9份、甘草9份、黄芪9份、薏米12份、莲子11份、蜂王浆11份、冬虫夏草6份、当归7份和党参6份。
本发明采用上述技术解决方案所能达到的有益效果是：该保健葡萄酒在制作过程中，先将红枣、枸杞、甘草、黄芪、薏米和莲子磨制成粉状后，加入到发酵罐中与捣碎后的新鲜葡萄一同进行发酵，使该部分原材料充分发酵，充分激发其内部的营养和药效成分；将蜂王浆、冬虫夏草、当归和党参在葡萄发酵的过程中加入到发酵罐内进行发酵，在不破坏该部分原材料原有的药效和营养成分的前提下，使其更易被人体吸收，从而大大增强了该保健葡萄酒的滋补保健功效。发酵完成后加入石榴汁、蓝莓汁和苹果汁，不仅使该保健葡萄酒色泽更加明亮饱满，同时提升了该保健葡萄酒的香气，使该保健葡萄酒的口感更加丰富独特。
具体实施方式
实施例1：一种保健葡萄酒的制作方法，其在春季的制作方法如下：
保健葡萄酒的原料由如下成分及重量配比的原材料构成：新鲜葡萄80kg、酵母5 kg、冰糖10 kg、石榴汁20 kg、蓝莓汁20 kg、苹果汁20 kg、红枣20 kg、枸杞8 kg、甘草8 kg、黄芪8kg、薏米10 kg、莲子10 kg、蜂王浆10 kg、冬虫夏草5 kg、当归6 kg和党参5kg；
a、按原料中的重量配比取红枣、枸杞、甘草、黄芪、薏米和莲子，将其磨制成粉状后备用；
b、按原料中的重量配比取新鲜葡萄，将新鲜葡萄去皮后放入发酵罐内捣碎，按原料中的重量配比将酵母和冰糖加入发酵罐内，将步骤a中的粉状物加入到发酵罐内并搅拌均匀，然后将发酵罐密封，并置于18~22℃的温度环境下进行自然发酵15天；
c、取冬虫夏草、当归和党参并将其磨制成粉状备用，打开发酵罐，按原料中的重量配比将蜂王浆、粉状的冬虫夏草、当归和党参加入到发酵罐内，然后将发酵罐密封并置于18~22℃的温度环境下继续发酵20天结束；
d、将步骤c中发酵完成的发酵液进行过滤，取滤液，按原料中的重量配比向滤液中加入石榴汁、蓝莓汁和苹果汁，混合搅拌均匀后制成保健葡萄酒。
实施例2：一种保健葡萄酒的制作方法，其在夏季的制作方法如下：
保健葡萄酒的原料由如下成分及重量配比的原材料构成：新鲜葡萄90kg、酵母8 kg、冰糖15 kg、石榴汁25 kg、蓝莓汁25 kg、苹果汁25 kg、红枣25 kg、枸杞9 kg、甘草9 kg、黄芪9kg、薏米12 kg、莲子11 kg、蜂王浆11 kg、冬虫夏草6 kg、当归7 kg和党参6 kg；
a、按原料中的重量配比取红枣、枸杞、甘草、黄芪、薏米和莲子，将其磨制成粉状后备用；
b、按原料中的重量配比取新鲜葡萄，将新鲜葡萄去皮后放入发酵罐内捣碎，按原料中的重量配比将酵母和冰糖加入发酵罐内，将步骤a中的粉状物加入到发酵罐内并搅拌均匀，然后将发酵罐密封，并置于26~32℃的温度环境下进行自然发酵7天；
c、取冬虫夏草、当归和党参并将其磨制成粉状备用，打开发酵罐，按原料中的重量配比将蜂王浆、粉状的冬虫夏草、当归和党参加入到发酵罐内，然后将发酵罐密封并置于26~32℃的温度环境下继续发酵15天结束；
d、将步骤c中发酵完成的发酵液进行过滤，取滤液，按原料中的重量配比向滤液中加入石榴汁、蓝莓汁和苹果汁，混合搅拌均匀后制成保健葡萄酒。
实施例3：一种保健葡萄酒的制作方法，其在秋季的制作方法如下：
保健葡萄酒的原料由如下成分及重量配比的原材料构成：新鲜葡萄100kg、酵母10 kg、冰糖20 kg、石榴汁30 kg、蓝莓汁30 kg、苹果汁30 kg、红枣30 kg、枸杞10 kg、甘草10 kg、黄芪10 kg、薏米15 kg、莲子12 kg、蜂王浆12 kg、冬虫夏草7 kg、当归8 kg和党参7 kg；
a、按原料中的重量配比取红枣、枸杞、甘草、黄芪、薏米和莲子，将其磨制成粉状后备用；
b、按原料中的重量配比取新鲜葡萄，将新鲜葡萄去皮后放入发酵罐内捣碎，按原料中的重量配比将酵母和冰糖加入发酵罐内，将步骤a中的粉状物加入到发酵罐内并搅拌均匀，然后将发酵罐密封，并置于22~26℃的温度环境下进行自然发酵11天；
c、取冬虫夏草、当归和党参并将其磨制成粉状备用，打开发酵罐，按原料中的重量配比将蜂王浆、粉状的冬虫夏草、当归和党参加入到发酵罐内，然后将发酵罐密封并置于22~26℃的温度环境下继续发酵18天结束；
d、将步骤c中发酵完成的发酵液进行过滤，取滤液，按原料中的重量配比向滤液中加入石榴汁、蓝莓汁和苹果汁，混合搅拌均匀后制成保健葡萄酒。
Claims (2)
1.一种保健葡萄酒的制作方法，其特征在于其制作方法如下：
保健葡萄酒的原料由如下成分及重量份配比的原材料构成：新鲜葡萄80~100份、酵母5~10份、冰糖10~20份、石榴汁20~30份、蓝莓汁20~30份、苹果汁20~30份、红枣20~30份、枸杞8~10份、甘草8~10份、黄芪8~10份、薏米10~15份、莲子10~12份、蜂王浆10~12份、冬虫夏草5~7份、当归6~8份和党参5~7份；
a、按原料中的重量份配比取红枣、枸杞、甘草、黄芪、薏米和莲子，将其磨制成粉状后备用；
b、按原料中的重量份配比取新鲜葡萄，将新鲜葡萄去皮后放入发酵罐内捣碎，按原料中的重量份配比将酵母和冰糖加入发酵罐内，将步骤a中的粉状物加入到发酵罐内并搅拌均匀，然后将发酵罐密封，并置于18~32℃的温度环境下进行自然发酵7~15天；
c、取冬虫夏草、当归和党参并将其磨制成粉状备用，打开发酵罐，按原料中的重量份配比将蜂王浆、粉状的冬虫夏草、当归和党参加入到发酵罐内，然后将发酵罐密封并置于18~32℃的温度环境下继续发酵15~20天结束；
d、将步骤c中发酵完成的发酵液进行过滤，取滤液，按原料中的重量份配比向滤液中加入石榴汁、蓝莓汁和苹果汁，混合搅拌均匀后制成保健葡萄酒。
2.根据权利要求1所述的一种保健葡萄酒的制作方法，其特征在于：所述保健葡萄酒的原料由如下成分及重量份配比的原材料构成：新鲜葡萄90份、酵母8份、冰糖15份、石榴汁25份、蓝莓汁25份、苹果汁25份、红枣25份、枸杞9份、甘草9份、黄芪9份、薏米12份、莲子11份、蜂王浆11份、冬虫夏草6份、当归7份和党参6份。
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