CN106381256A - 一种藏药青稞酒的生产工艺 - Google Patents
一种藏药青稞酒的生产工艺 Download PDFInfo
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Abstract
本发明公开了一种藏药青稞酒的生产工艺,将浸泡好的青稞、豌豆、藜麦分别进行蒸、煮、粉碎等工艺后,添加辣廖叶、花椒叶等添加物进行粉碎,制得粉料;另外对藏药组合物进行筛选粉碎,水蒸气熏蒸得到馏出液和藏药粉末,将藏药粉末与前者粉料混合,添加上批酒曲曲母制曲,馏出液用于后期发酵时作为共同发酵物。酒曲熟化后,研磨成粉,与合适比例的煮熟青稞混合,加入藏药馏出液,搅拌均匀后进行发酵。本发明采用藏药有效成分进行固液分离后,分别制曲、发酵的创新方法,减少制曲过程中对藏药药性的流失,更好的保留了藏药中的有效成分,在获得特殊风味和口感酒液的同时,提高功效性成分的活性,保健效果更明显。
Description
技术领域
本发明涉及发酵加工技术领域,具体涉及一种藏药青稞酒的生产工艺。
背景技术
藏药是我国传统医药中的重要组成部分。《四部医典》对藏药的配制和加工原理有规范化的论述,西藏民间还有很多具有特效的处方,本发明将藏药处方进行调整,并用特殊工艺进行制作青稞酒,在提高酒类品质的同时增加保健作用对藏医、藏药的发展是一个有益的补充,具有重要的促进作用。
发明内容
本发明的目的在于提供一种质量稳定且保存时间长的藏药青稞酒的生产工艺,该工艺能使酿造出的青稞酒具有特殊的香味和口感,同时大大提高酒液中功效成分的浓度,具有镇心安神、定惊、调血、补气、明目、降压等效果。
本发明采用的技术方案为:一种藏药青稞酒的生产工艺,包括下列步骤:
①取100份青稞加同质量水粉碎成浆状,煮熟散热至40度左右,形成浆料I;
②将酒曲粉碎过50目筛后,按照生青稞重量的5%称取酒曲,与浆料I混合,形成浆料II;所述酒曲的生产工艺为:(1)取6份青稞,其中2份青稞加水大火煮30分钟后沥干水份粉碎,2份青稞80度进行炒制30分钟后粉碎,2份青稞筛选去杂物后直接粉碎,将三者混合,形成粉料I;(2)取2份豌豆,于40-55度浸泡6-8小时,破壳后沥干水份粉碎,形成粉料II;(3)取2份藜麦,水蒸汽熏蒸1小时后粉碎,形成粉料III;(4)根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末,并将粉末混合后,放置于水蒸气熏蒸装置中进行抽提,将收集获得的液体密封保存,剩余粉末干燥后获得粉料IV;(5)将粉料I-IV加入容器中,添加上批曲母,搅拌均匀后制成曲胚,放入25-38度曲室发酵,待菌丝布满曲胚表面时通风晾曲;(6)酒曲成熟后用放入干燥箱,含水率达到5%以下后,放入密封罐密封,然后将密封罐置于-4-0度冰箱中保存;
③在浆料II中加入酒曲重量所对应的1/2藏药蒸馏液,搅拌均匀,形成浆料III;
④将搅拌均匀的浆料III放置于密封可控温的不锈钢罐内,浆料体积占罐子体积的65%-70%,在40-45度、搅拌桨转速100转/分钟的条件下恒温发酵,减压阀出气压力设为2个大气压;
⑤发酵15-20天后,取出浆液,过滤获得半成品;
⑥转入陶制密封发酵罐,加入剩余1/2藏药蒸馏液,继续发酵45-50天,获得原浆酒;
⑦将原浆酒进行蒸馏,取50-78度馏分,得到成酒;
⑧剩余料液进行离心分离去除固体杂质后,将上层清液进行定性滤纸过滤,滤液与成酒混合获得最终产品。
本发明将浸泡好的青稞、豌豆、藜麦分别进行蒸、煮、粉碎等工艺后,添加辣廖叶、花椒叶等添加物进行粉碎,制得粉料;另外对藏药组合物进行筛选粉碎,水蒸气熏蒸得到馏出液和藏药粉末,将藏药粉末与前者粉料混合,添加上批酒曲曲母制曲,馏出液用于后期发酵时作为共同发酵物。酒曲熟化后,研磨成粉,与合适比例的煮熟青稞混合,加入藏药馏出液,搅拌均匀后进行发酵。
有益效果:本发明采用藏药有效成分进行固液分离后,分别制曲、发酵的创新方法,减少制曲过程中对藏药药性的流失,更好的保留了藏药中的有效成分,在获得特殊风味和口感酒液的同时,提高功效性成分的活性,保健效果更明显。
具体实施方式
下面结合具体实例对本发明做进一步描述。
实施例1:一种藏药青稞酒的生产工艺,包括下列步骤:
①取100公斤青稞加同质量水粉碎成浆状,煮熟散热至40度左右,形成浆料I;
②将酒曲粉碎过50目筛后,称取5公斤与浆料I混合,形成浆料II;所述酒曲的生产工艺为:(1)取6份青稞,其中2份青稞加水大火煮30分钟后沥干水份粉碎,2份青稞80度进行炒制30分钟后粉碎,2份青稞筛选去杂物后直接粉碎,将三者混合,形成粉料I;(2)取2份豌豆,于40-55度浸泡6小时,破壳后沥干水份粉碎,形成粉料II;(3)取2份藜麦,水蒸汽熏蒸1小时后粉碎,形成粉料III;(4)根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末,并将粉末混合后,放置于水蒸气熏蒸装置中进行抽提,将收集获得的液体密封保存,剩余粉末干燥后获得粉料IV;(5)将粉料I-IV加入容器中,添加上批曲母,搅拌均匀后制成曲胚,放入25度曲室发酵,待菌丝布满曲胚表面时通风晾曲;(6)酒曲成熟后用放入干燥箱,含水率达到5%以下后,放入密封罐密封,然后将密封罐置于-4度冰箱中保存;
③在浆料II中加入5公斤酒曲重量所对应的1/2藏药蒸馏液,搅拌均匀,形成浆料III;
④将搅拌均匀的浆料III放置于密封可控温的不锈钢罐内,浆料体积占罐子体积的65%,在40度、搅拌桨转速100转/分钟的条件下恒温发酵,减压阀出气压力设为2个大气压;
⑤发酵15天后,取出浆液,过滤获得半成品;
⑥转入陶制密封发酵罐,加入剩余1/2藏药蒸馏液,继续发酵45天,获得原浆酒;
⑦将原浆酒进行蒸馏,取50度馏分,得到成酒;
⑧剩余料液进行离心分离去除固体杂质后,将上层清液进行定性滤纸过滤,滤液与成酒混合获得最终产品。
实施例2:一种藏药青稞酒的生产工艺,包括下列步骤:
①取200公斤青稞加同质量水粉碎成浆状,煮熟散热至40度左右,形成浆料I;
②将酒曲粉碎过50目筛后,称取10公斤与浆料I混合,形成浆料II;所述酒曲的生产工艺为:(1)取6份青稞,其中2份青稞加水大火煮30分钟后沥干水份粉碎,2份青稞80度进行炒制30分钟后粉碎,2份青稞筛选去杂物后直接粉碎,将三者混合,形成粉料I;(2)取2份豌豆,于40-55度浸泡8小时,破壳后沥干水份粉碎,形成粉料II;(3)取2份藜麦,水蒸汽熏蒸1小时后粉碎,形成粉料III;(4)根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末,并将粉末混合后,放置于水蒸气熏蒸装置中进行抽提,将收集获得的液体密封保存,剩余粉末干燥后获得粉料IV;(5)将粉料I-IV加入容器中,添加上批曲母,搅拌均匀后制成曲胚,放入38度曲室发酵,待菌丝布满曲胚表面时通风晾曲;(6)酒曲成熟后用放入干燥箱,含水率达到5%以下后,放入密封罐密封,然后将密封罐置于0度冰箱中保存;
③在浆料II中加入10公斤酒曲重量所对应的1/2藏药蒸馏液,搅拌均匀,形成浆料III;
④将搅拌均匀的浆料III放置于密封可控温的不锈钢罐内,浆料体积占罐子体积的70%,在45度、搅拌桨转速100转/分钟的条件下恒温发酵,减压阀出气压力设为2个大气压;
⑤发酵20天后,取出浆液,过滤获得半成品;
⑥转入陶制密封发酵罐,加入剩余1/2藏药蒸馏液,继续发酵50天,获得原浆酒;
⑦将原浆酒进行蒸馏,取78度馏分,得到成酒;
⑧剩余料液进行离心分离去除固体杂质后,将上层清液进行定性滤纸过滤,滤液与成酒混合获得最终产品。
实施例3:一种藏药青稞酒的生产工艺,包括下列步骤:
①取300公斤青稞加同质量水粉碎成浆状,煮熟散热至40度左右,形成浆料I;
②将酒曲粉碎过50目筛后,称取15公斤与浆料I混合,形成浆料II;所述酒曲的生产工艺为:(1)取6份青稞,其中2份青稞加水大火煮30分钟后沥干水份粉碎,2份青稞80度进行炒制30分钟后粉碎,2份青稞筛选去杂物后直接粉碎,将三者混合,形成粉料I;(2)取2份豌豆,于48度浸泡7小时,破壳后沥干水份粉碎,形成粉料II;(3)取2份藜麦,水蒸汽熏蒸1小时后粉碎,形成粉料III;(4)根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末,并将粉末混合后,放置于水蒸气熏蒸装置中进行抽提,将收集获得的液体密封保存,剩余粉末干燥后获得粉料IV;(5)将粉料I-IV加入容器中,添加上批曲母,搅拌均匀后制成曲胚,放入32度曲室发酵,待菌丝布满曲胚表面时通风晾曲;(6)酒曲成熟后用放入干燥箱,含水率达到5%以下后,放入密封罐密封,然后将密封罐置于-2度冰箱中保存;
③在浆料II中加入15公斤酒曲重量所对应的1/2藏药蒸馏液,搅拌均匀,形成浆料III;
④将搅拌均匀的浆料III放置于密封可控温的不锈钢罐内,浆料体积占罐子体积的68%,在42度、搅拌桨转速100转/分钟的条件下恒温发酵,减压阀出气压力设为2个大气压;
⑤发酵17天后,取出浆液,过滤获得半成品;
⑥转入陶制密封发酵罐,加入剩余1/2藏药蒸馏液,继续发酵47天,获得原浆酒;
⑦将原浆酒进行蒸馏,取65度馏分,得到成酒;
⑧剩余料液进行离心分离去除固体杂质后,将上层清液进行定性滤纸过滤,滤液与成酒混合获得最终产品。
应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成部分均可用现有技术加以实现。
Claims (1)
1.一种藏药青稞酒的生产工艺,其特征在于:包括下列步骤:
①取100份青稞加同质量水粉碎成浆状,煮熟散热至40度,形成浆料I;
②将酒曲粉碎过50目筛后,按照生青稞重量的5%称取酒曲,与浆料I混合,形成浆料II;所述酒曲的生产工艺为:(1)取6份青稞,其中2份青稞加水大火煮30分钟后沥干水份粉碎,2份青稞80度进行炒制30分钟后粉碎,2份青稞筛选去杂物后直接粉碎,将三者混合,形成粉料I;(2)取2份豌豆,于40-55度浸泡6-8小时,破壳后沥干水份粉碎,形成粉料II;(3)取2份藜麦,水蒸汽熏蒸1小时后粉碎,形成粉料III;(4)根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末,并将粉末混合后,放置于水蒸气熏蒸装置中进行抽提,将收集获得的液体密封保存,剩余粉末干燥后获得粉料IV;(5)将粉料I-IV加入容器中,添加上批曲母,搅拌均匀后制成曲胚,放入25-38度曲室发酵,待菌丝布满曲胚表面时通风晾曲;(6)酒曲成熟后用放入干燥箱,含水率达到5%以下后,放入密封罐密封,然后将密封罐置于-4-0度冰箱中保存;
③在浆料II中加入酒曲重量所对应的1/2藏药蒸馏液,搅拌均匀,形成浆料III;
④将搅拌均匀的浆料III放置于密封可控温的不锈钢罐内,浆料体积占罐子体积的65%-70%,在40-45度、搅拌桨转速100转/分钟的条件下恒温发酵,减压阀出气压力设为2个大气压;
⑤发酵15-20天后,取出浆液,过滤获得半成品;
⑥转入陶制密封发酵罐,加入剩余1/2藏药蒸馏液,继续发酵45-50天,获得原浆酒;
⑦将原浆酒进行蒸馏,取50-78度馏分,得到成酒;
⑧剩余料液进行离心分离去除固体杂质后,将上层清液进行定性滤纸过滤,滤液与成酒混合获得最终产品。
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