CN106591030A - 一种低醉型鹿茸黄酮白酒 - Google Patents
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Abstract
本发明公开了一种低醉型鹿茸黄酮白酒,由下列重量份的原料制成:大麦160‑170、麦芽粉55‑60、甘草4‑7、仙茅3‑4、蚕蛹粉12‑16、低聚果糖2‑3、鹿茸30‑32、硫酸铵1‑2、黑皮油松松针25‑27、50%乙醇溶液适量、水适量;本发明白酒通过对大麦预发酵以及甘草、仙茅的蒸煮能加快原料中微量元素的析出,提高白酒营养价值,同时经蒸煮的物料再次发酵能形成适宜的微环境进行氧化分解,有效降低酒中高级醇的含量,从而能减轻饮酒后的醉酒反应,实现低醉型白酒的生产。
Description
技术领域
本发明涉及白酒酿造技术领域,尤其涉及一种低醉型鹿茸黄酮白酒。
背景技术
近年来,随着现代城市化步伐的加快,亚健康问题日益突出,而市面上出现的种类繁多的保健食品无法均衡保证营养摄入,且价格昂贵,不适合长期服用,如何通过饮食达到健康保健功效日益引起人们的重视。我国是酒类生产和消费大国,无酒不成席的观念已深入人心,在这种背景下功能性保健白酒受到了人们极大的关注,而目前市场上保健白酒品质良莠不齐,尤其是在原料的深加工上,因对杂质清除不彻底而不能防止其他不必要杂味的进入,影响了酒体风味的纯正,其成分的稳定性也值得商榷,因此研发高品质的功能性保健白酒已经是势在必行。
黑皮油松为松科松属植物,其叶为松针,常被用于医药以及食品添加剂领域,具有活血安神、消炎止痒之功效。松针中的黄酮类化合物更是具有抗癌防衰、降糖抑菌、保护中枢神经及心脑血管系统的生理活性,由于黄酮在水中难于溶解,无法高效做成冲泡剂以供使用,而其易溶于醇类的特点令其能极好的与白酒体系混合。
梅花鹿鹿茸是梅花鹿雄鹿密生茸毛的未骨化的幼角,鹿茸作为哺乳动物界唯一存在的可快速重生的组织器官,其中含有蛋白质、氨基酸、脂肪酸、磷脂、多糖等多种有机成分,还含有人体必需的多种常量和微量元素,由于没有有效的加工提取工艺,常被用来浸泡于酒水中,使用多有不便。
基于此,本发明人通过对以上二者的制备工艺以及与白酒酿造工艺的相互结合进行了研究和探索,酿造出迎合市场消费需求的新型鹿茸黄酮白酒。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种低醉型鹿茸黄酮白酒。
本发明是通过以下技术方案实现的:
一种低醉型鹿茸黄酮白酒,由下列重量份的原料制成:大麦160-170、麦芽粉55-60、甘草4-7、仙茅3-4、蚕蛹粉12-16、低聚果糖2-3、鹿茸30-32、硫酸铵1-2、黑皮油松松针25-27、50%乙醇溶液适量、水适量。
所述的低醉型鹿茸黄酮白酒制备方法的具体步骤如下:
(1)将摘取的黑皮油松松针洗净后于通风阴凉处风干并粉碎,并按照料液比1:25-30g/mL置于50%乙醇溶液中,加热至60-65℃,并在固定功率300W下超声提取40-60分钟,超声完成后过滤,在34-38℃下将滤液烘干,得松针提取物粉末备用;
(2)将大麦、麦芽粉用清水洗净后放入蒸粮锅中,加水浸没并加热水温至90-95℃,闷煮40-45分钟,之后放掉没被物料吸收的水,开气继续蒸煮50-60分钟,完成后关气并将物料闷15-20分钟,取出后与步骤1所得松针提取物粉末在水中浸泡20-24小时,其中混合物与水的质量比为1:0.6-0.8,浸泡完成后将所得物料连同浸泡液共同置于发酵罐中预发酵7-8天,得预发酵料备用;
(3)将步骤2所得预发酵料放入蒸锅下层,同时将洗净的甘草、仙茅用双层纱布包裹后放入蒸锅上层共同蒸煮40-60分钟,蒸煮完成后取出自然冷却至室温,将上层蒸煮料捣碎成泥后收集滤过纱布的蒸煮液,之后去掉纱布,将剩下的干料与下层蒸煮料、蚕蛹粉、低聚果糖混合发酵28-32天,发酵期间每4-6天排气一次,发酵完成得发酵料备用;
(4)将鹿茸剥皮后洗净,去除残留茸血,切成3-4毫米的小块,冻干后粉碎过40-50目筛,将所得鹿茸粉按料液比1:50-60g/mL投入pH为9.0-9.5的碳酸钠-碳酸氢钠缓冲溶液中,浸泡提取6-8小时,完成后再向其中加入硫酸铵,搅拌均匀后降温至3-5℃,保持8-12小时,完成后在3500-4000转/分下离心过滤,将所得沉淀冷冻干燥后得鹿茸的冻干粉备用;
(5)将步骤3所得发酵料装甄蒸馏,蒸馏过程中控制为200-220℃蒸馏40-50分钟,再降温至150-160℃蒸馏120-130分钟,最后升温至210-230℃蒸馏25-35分钟,将所得物料降至室温后与步骤3所得蒸煮液、步骤4所得冻干粉混合搅匀后于4-5℃下静置1-2天,完成后过滤即得。
本发明的优点是:
本发明所用原料均通过多种清洗蒸煮工艺,达到原料表面杂质和污染物完全去除的目的,不仅杜绝了酿酒过程中的二次污染问题,也有效排除酿酒杂味的产生,保证了酒体的香气成分全部来源于发酵过程,同时通过对黑皮油松松针和鹿茸优质的提取工艺,有效的将黑皮油松松针中的黄酮类物质以及鹿茸中的活性物质成分提出,并协同其他发酵原料的使用,实现了营养成分与白酒稳定互溶的目的,显著增加了白酒的保健功效。
本发明白酒通过对大麦预发酵以及甘草、仙茅的蒸煮能加快原料中微量元素的析出,提高白酒营养价值,同时经蒸煮的物料再次发酵能形成适宜的微环境进行氧化分解,有效降低酒中高级醇的含量,从而能减轻饮酒后的醉酒反应,实现低醉型白酒的生产。
具体实施方式
一种低醉型鹿茸黄酮白酒,由下列重量份(kg)的原料制成:大麦160、麦芽粉55、甘草4、仙茅3、蚕蛹粉12、低聚果糖2、鹿茸30、硫酸铵1、黑皮油松松针25、50%乙醇溶液适量、水适量。
所述的低醉型鹿茸黄酮白酒制备方法的具体步骤如下:
(1)将摘取的黑皮油松松针洗净后于通风阴凉处风干并粉碎,并按照料液比1:25g/mL置于50%乙醇溶液中,加热至60℃,并在固定功率300W下超声提取40分钟,超声完成后过滤,在34℃下将滤液烘干,得松针提取物粉末备用;
(2)将大麦、麦芽粉用清水洗净后放入蒸粮锅中,加水浸没并加热水温至90℃,闷煮45分钟,之后放掉没被物料吸收的水,开气继续蒸煮60分钟,完成后关气并将物料闷20分钟,取出后与步骤1所得松针提取物粉末在水中浸泡20小时,其中混合物与水的质量比为1:0.6,浸泡完成后将所得物料连同浸泡液共同置于发酵罐中预发酵7天,得预发酵料备用;
(3)将步骤2所得预发酵料放入蒸锅下层,同时将洗净的甘草、仙茅用双层纱布包裹后放入蒸锅上层共同蒸煮40分钟,蒸煮完成后取出自然冷却至室温,将上层蒸煮料捣碎成泥后收集滤过纱布的蒸煮液,之后去掉纱布,将剩下的干料与下层蒸煮料、蚕蛹粉、低聚果糖混合发酵28天,发酵期间每4天排气一次,发酵完成得发酵料备用;
(4)将鹿茸剥皮后洗净,去除残留茸血,切成3毫米的小块,冻干后粉碎过40目筛,将所得鹿茸粉按料液比1:50g/mL投入pH为9.0的碳酸钠碳酸氢钠缓冲溶液中,浸泡提取6小时,完成后再向其中加入硫酸铵,搅拌均匀后降温至3℃,保持8小时,完成后在3500转/分下离心过滤,将所得沉淀冷冻干燥后得鹿茸的冻干粉备用;
(5)将步骤3所得发酵料装甄蒸馏,蒸馏过程中控制为200℃蒸馏40分钟,再降温至150℃蒸馏120分钟,最后升温至210℃蒸馏25分钟,将所得物料降至室温后与步骤3所得蒸煮液、步骤4所得冻干粉混合搅匀后于4℃下静置1天,完成后过滤即得。
Claims (2)
1.一种低醉型鹿茸黄酮白酒,其特征在于,由下列重量份的原料制成:大麦160-170、麦芽粉55-60、甘草4-7、仙茅3-4、蚕蛹粉12-16、低聚果糖2-3、鹿茸30-32、硫酸铵1-2、黑皮油松松针25-27、50%乙醇溶液适量、水适量。
2.根据权利要求书1所述的低醉型鹿茸黄酮白酒,其特征在于,制备方法的具体步骤如下:
(1)将摘取的黑皮油松松针洗净后于通风阴凉处风干并粉碎,并按照料液比1:25-30g/mL置于50%乙醇溶液中,加热至60-65℃,并在固定功率300W下超声提取40-60分钟,超声完成后过滤,在34-38℃下将滤液烘干,得松针提取物粉末备用;
(2)将大麦、麦芽粉用清水洗净后放入蒸粮锅中,加水浸没并加热水温至90-95℃,闷煮40-45分钟,之后放掉没被物料吸收的水,开气继续蒸煮50-60分钟,完成后关气并将物料闷15-20分钟,取出后与步骤1所得松针提取物粉末在水中浸泡20-24小时,其中混合物与水的质量比为1:0.6-0.8,浸泡完成后将所得物料连同浸泡液共同置于发酵罐中预发酵7-8天,得预发酵料备用;
(3)将步骤2所得预发酵料放入蒸锅下层,同时将洗净的甘草、仙茅用双层纱布包裹后放入蒸锅上层共同蒸煮40-60分钟,蒸煮完成后取出自然冷却至室温,将上层蒸煮料捣碎成泥后收集滤过纱布的蒸煮液,之后去掉纱布,将剩下的干料与下层蒸煮料、蚕蛹粉、低聚果糖混合发酵28-32天,发酵期间每4-6天排气一次,发酵完成得发酵料备用;
(4)将鹿茸剥皮后洗净,去除残留茸血,切成3-4毫米的小块,冻干后粉碎过40-50目筛,将所得鹿茸粉按料液比1:50-60g/mL投入pH为9.0-9.5的碳酸钠-碳酸氢钠缓冲溶液中,浸泡提取6-8小时,完成后再向其中加入硫酸铵,搅拌均匀后降温至3-5℃,保持8-12小时,完成后在3500-4000转/分下离心过滤,将所得沉淀冷冻干燥后得鹿茸的冻干粉备用;
(5)将步骤3所得发酵料装甄蒸馏,蒸馏过程中控制为200-220℃蒸馏40-50分钟,再降温至150-160℃蒸馏120-130分钟,最后升温至210-230℃蒸馏25-35分钟,将所得物料降至室温后与步骤3所得蒸煮液、步骤4所得冻干粉混合搅匀后于4-5℃下静置1-2天,完成后过滤即得。
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