CN106337002A - 一种养胃型石榴酒的制备方法 - Google Patents

一种养胃型石榴酒的制备方法 Download PDF

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CN106337002A
CN106337002A CN201610713406.3A CN201610713406A CN106337002A CN 106337002 A CN106337002 A CN 106337002A CN 201610713406 A CN201610713406 A CN 201610713406A CN 106337002 A CN106337002 A CN 106337002A
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俞泽尧
俞泽好
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ANHUI HUAIYUAN COUNTY ASIA-PACIFIC POMEGRANATE WINE CO LTD
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Abstract

本发明公开了一种养胃型石榴酒的制备方法,其具体制备步骤为:(1)选取石榴和山楂处理后备用;(2)将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热熬煮后将椰肉捣成泥与熬煮后的汁混合后备用;(3)取花生和山药洗净去壳去皮,粉碎后充分混合,再研磨后摊凉备用;(4)将处理好的混合果肉和汁液倒入朗姆酒中,再水浴加热后取出冷却,封闭容器静置后再加入混合细粉,充分拌和后,再加入混合椰泥,再次水浴加热后取出冷却,封闭容器静置后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒;本发明的有益效果为:具有独特风味,并有很好的开胃养胃、驱虫止泻的功效。

Description

一种养胃型石榴酒的制备方法
技术领域
本发明涉及石榴酒制备技术领域,特别是一种养胃型石榴酒的制备方法。
背景技术
石榴酒是采用石榴为主要原料,经破碎,发酵,分离,陈酿调配而成的果酒。 石榴酒酒体纯正,色泽光亮透明,酸甜爽口,保留了石榴酸、甜、涩、鲜之天然风味,其风格独特,也含有大量的氨基酸、多种维生素、石榴多酚等,具有很高的营养价值,并有生津化食、健脾益胃、降压降脂、软化血管、且石榴多酚具有保健美容及止泻的多种功效。
石榴酒在开胃养胃方面具有独特显著的功效,但是目前并没有专有的石榴酒类型来发挥这方面的功效和价值。
发明内容
本发明的目的是为了提供一种养胃型石榴酒的制备方法。
为实现上述目的,本发明公开了一种养胃型石榴酒的制备方法,按照重量份数取朗姆酒500、石榴300、山楂100、椰肉100、甘蔗50、木瓜50、山药20、花生20,其具体制备步骤为:
(1)选取新鲜的石榴和山楂,洗净后去皮、膜、籽,将石榴果实适当压烂并保留石榴籽的完整性,山楂果肉打碎成泥后置入压烂的石榴果实和石榴汁中,充分搅拌10-15分钟后备用;
(2)选取新鲜的椰肉和甘蔗,将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热至60-70℃熬煮30-40分钟后将椰肉捣成泥与熬煮后的汁混合后备用;
(3)取花生和山药洗净去壳去皮,粉碎至40-60目后充分混合,再进行精细粉碎,研磨至500-700目后摊凉备用;
(4)将步骤(1)中处理好的混合果肉和汁液倒入朗姆酒中,再将盛装容器置入75℃水浴加热20-30分钟后取出冷却,封闭容器静置8-10小时;静置后再加入步骤(3)中研磨的混合细粉,充分拌和20-30分钟后,再加入步骤(2)中备好的混合椰泥,然后再次将盛装容器置入75℃水浴加热20-30分钟后取出冷却,封闭容器静置10-15天后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒。
其中,所述盛装容器为玻璃罐。
本发明的优点和积极效果是:
本发明方法将数种开胃、养胃的材料与石榴一起制酒,制备出的石榴酒具有独特风味,并有很好的开胃养胃、驱虫止泻的功效。
具体实施方式
具体实施例一:
一种养胃型石榴酒的制备方法,按照重量份数取朗姆酒500、石榴300、山楂100、椰肉100、甘蔗50、木瓜50、山药20、花生20,其具体制备步骤为:
(1)选取新鲜的石榴和山楂,洗净后去皮、膜、籽,将石榴果实适当压烂并保留石榴籽的完整性,山楂果肉打碎成泥后置入压烂的石榴果实和石榴汁中,充分搅拌10分钟后备用;
(2)选取新鲜的椰肉和甘蔗,将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热至60℃熬煮30分钟后将椰肉捣成泥与熬煮后的汁混合后备用;
(3)取花生和山药洗净去壳去皮,粉碎至40目后充分混合,再进行精细粉碎,研磨至500目后摊凉备用;
(4)将步骤(1)中处理好的混合果肉和汁液倒入朗姆酒中,再将玻璃罐置入75℃水浴加热20分钟后取出冷却,封闭容器静置8小时;静置后再加入步骤(3)中研磨的混合细粉,充分拌和20分钟后,再加入步骤(2)中备好的混合椰泥,然后再次将玻璃罐置入75℃水浴加热20分钟后取出冷却,封闭容器静置10天后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒。
具体实施例二:
一种养胃型石榴酒的制备方法,按照重量份数取朗姆酒500、石榴300、山楂100、椰肉100、甘蔗50、木瓜50、山药20、花生20,其具体制备步骤为:
(1)选取新鲜的石榴和山楂,洗净后去皮、膜、籽,将石榴果实适当压烂并保留石榴籽的完整性,山楂果肉打碎成泥后置入压烂的石榴果实和石榴汁中,充分搅拌15分钟后备用;
(2)选取新鲜的椰肉和甘蔗,将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热至70℃熬煮40分钟后将椰肉捣成泥与熬煮后的汁混合后备用;
(3)取花生和山药洗净去壳去皮,粉碎至60目后充分混合,再进行精细粉碎,研磨至700目后摊凉备用;
(4)将步骤(1)中处理好的混合果肉和汁液倒入朗姆酒中,再将玻璃罐置入75℃水浴加热30分钟后取出冷却,封闭容器静置10小时;静置后再加入步骤(3)中研磨的混合细粉,充分拌和30分钟后,再加入步骤(2)中备好的混合椰泥,然后再次将玻璃罐置入75℃水浴加热30分钟后取出冷却,封闭容器静置15天后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒。
具体实施例三:
一种养胃型石榴酒的制备方法,按照重量份数取朗姆酒500、石榴300、山楂100、椰肉100、甘蔗50、木瓜50、山药20、花生20,其具体制备步骤为:
(1)选取新鲜的石榴和山楂,洗净后去皮、膜、籽,将石榴果实适当压烂并保留石榴籽的完整性,山楂果肉打碎成泥后置入压烂的石榴果实和石榴汁中,充分搅拌13分钟后备用;
(2)选取新鲜的椰肉和甘蔗,将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热至65℃熬煮35分钟后将椰肉捣成泥与熬煮后的汁混合后备用;
(3)取花生和山药洗净去壳去皮,粉碎至50目后充分混合,再进行精细粉碎,研磨至600目后摊凉备用;
(4)将步骤(1)中处理好的混合果肉和汁液倒入朗姆酒中,再将玻璃罐置入75℃水浴加热25分钟后取出冷却,封闭容器静置9小时;静置后再加入步骤(3)中研磨的混合细粉,充分拌和25分钟后,再加入步骤(2)中备好的混合椰泥,然后再次将玻璃罐置入75℃水浴加热25分钟后取出冷却,封闭容器静置13天后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。

Claims (2)

1.一种养胃型石榴酒的制备方法,按照重量份数取朗姆酒500、石榴300、山楂100、椰肉100、甘蔗50、木瓜50、山药20、花生20,其特征在于其具体制备步骤为:
(1)选取新鲜的石榴和山楂,洗净后去皮、膜、籽,将石榴果肉压烂并保留石榴籽的完整性,山楂果肉打碎成泥后置入压烂的石榴果实和石榴汁中,充分搅拌10-15分钟后备用;
(2)选取新鲜的椰肉和甘蔗,将甘蔗削皮切段后榨取甘蔗汁,再将椰肉切碎后加入甘蔗汁和等质量的水,加热至60-70℃熬煮30-40分钟后将椰肉捣成泥与熬煮后的汁混合后备用;
(3)取花生和山药洗净去壳去皮,粉碎至40-60目后充分混合,再进行精细粉碎,研磨至500-700目后摊凉备用;
(4)将步骤(1)中处理好的混合果肉和汁液倒入朗姆酒中,再将盛装容器置入75℃水浴加热20-30分钟后取出冷却,封闭容器静置8-10小时;静置后再加入步骤(3)中研磨的混合细粉,充分拌和20-30分钟后,再加入步骤(2)中备好的混合椰泥,然后再次将盛装容器置入75℃水浴加热20-30分钟后取出冷却,封闭容器静置10-15天后过滤出澄清酒液,瞬时高温杀菌后得到石榴酒。
2.根据权利要求1所述的一种养胃型石榴酒的制备方法,其特征在于:所述盛装容器为玻璃罐。
CN201610713406.3A 2016-08-24 2016-08-24 一种养胃型石榴酒的制备方法 Pending CN106337002A (zh)

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Citations (4)

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Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
CN1289840A (zh) * 1999-12-15 2001-04-04 蒙自县望达酿酒厂 石榴酒及其生产方法
CN103173330A (zh) * 2012-11-14 2013-06-26 潘海燕 家庭酿制石榴酒工艺
CN104862175A (zh) * 2015-05-21 2015-08-26 秦廷廷 一种保健型石榴酒及其制作方法
CN105213883A (zh) * 2015-09-29 2016-01-06 黄建丽 石榴中药酒

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何天有等: "《最想要的养生书》", 30 November 2013, 中国中医药出版社 *
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