CN106591038A - 一种蓝莓枸杞紫薯糯米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓枸杞紫薯糯米酒,其特征在于,由下列重量份的原料制成:糯米100‑120、紫薯25‑30、蓝莓30‑40、枸杞子7‑8、苦瓜12‑16、山药6‑8、苋菜10‑12、板栗多糖2‑3、斩龙草2‑4、决明子5‑8、桑叶6‑7、乙醇溶液适量、氢氧化钠适量、柠檬酸钠适量、甜酒曲适量。本发明的紫薯糯米酒口感很好,酸甜适宜;添加的蓝莓、苦瓜、山药等含有丰富的营养物质,增强产品的口感和食用价值;与添加的决明子、桑叶等中草药搭配具有清肝明目的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蓝莓枸杞紫薯糯米酒及其制备方法。
背景技术
紫薯又称黑薯、紫肉甘薯,紫薯除富含蛋白质、淀粉、纤维素、多种氨基酸和矿物元素等普通红薯具有的基本营养成分之外,其富含的花青素、多糖、硒和多酚类物质等功能性成分使其在预防糖尿病、改善肝功能、降血压、抗肿瘤和抗氧化等方面也起到一定保健功效。我国紫薯资源丰富,但深加工和利用率均比较
低,目前紫薯开发主要有紫薯全粉生产、紫薯休闲食品、紫薯色素提取和紫薯饮料等。
糯米酒又称醪糟,它是糯米经过酵母菌等微生物的发酵后的产品,糯米在发酵过程其化学成分会发生很大的变化,糯米中的淀粉转化为小分子糖类,蛋白质部分分解成氨基酸和肽,其脂类的变化以及维生素和矿物质的结合状态的变化都为糯米酒的营养功能的提高产生促进作用,并且在发酵过程中形成的一些风味物质,提升了糯米的口感。糯米酒酒度低,营养丰富,能提高机体免疫力,促进新陈代谢,并有补血养颜、舒筋活血、健身强心、历来被人们当作一种滋补食品,深受人们喜爱。专利号为CN201410169348.3提供了一种紫薯米酒乳饮料及其制备方法,利用复合酶酶解紫薯后制成紫薯汁,加入鲜牛奶、蔗糖和米酒发酵培养,经过调配、均质、杀菌、冷却、灌装、包装等步骤制成。没有将紫薯和糯米一起酿造,只是单纯的混合,虽然口感很不错,但是没有充分发掘紫薯的口感和营养价值。而且现在市场在售的米酒基本都是普通的米酒,没有特殊的功效,然而人们对食品的保健作用越来越重视,保健米酒会是人们最佳的选择。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蓝莓枸杞紫薯糯米酒及其制备方法。
本发明是通过以下技术方案实现的:
一种蓝莓枸杞紫薯糯米酒,其特征在于,由下列重量份的原料制成:糯米100-120、紫薯25-30、蓝莓30-40、枸杞子7-8、苦瓜12-16、山药6-8、苋菜10-12、板栗多糖2-3、斩龙草2-4、决明子5-8、桑叶6-7、乙醇溶液适量、氢氧化钠适量、柠檬酸钠适量、甜酒曲适量。
所述的一种蓝莓枸杞紫薯糯米酒的制备方法,其特征在于,包括以下步骤:
(1)将紫薯洗净后去皮切成片状,然后放入8-10倍的水中蒸煮80-90min,冷却后磨成浆,然后再向紫薯浆中加入10%重量份的60%vol的乙醇溶液,搅拌8-10min后加入氢氧化钠,在40-45℃的温度下快速搅拌使浆液碱化,然后向碱化的浆液中加入柠檬酸钠,控制反应温度为50-55℃,醚化反应60-80min后进行浓缩干燥,得到含有羧甲基化淀粉多糖的紫薯粉,备用;
(2)将糯米在清水中清洗干净后放入2倍的温度为30-35℃的水中浸泡,浸泡到手可捏碎后将糯米放到蒸架上蒸熟,将蒸熟的糯米取出后冷却,备用;
(3)将苦瓜、山药、苋菜洗净后磨浆,然后加入加入纤维素酶水解5-6h,灭酶后得到混合浆液;
(4)将枸杞子、斩龙草、决明子、桑叶洗净后磨碎,然后加6-8倍的水煎煮70-80min,过滤后将滤液喷雾干燥,得到中药粉;
(5)将蓝莓榨汁,然后将冷却后的糯米与紫薯粉与其混合均匀,在100-110℃的高压蒸汽下灭菌10-15min后冷却至28-30℃,在无菌条件下接入1.5%的甜酒曲,混合均匀后搭窝发酵4-5d,得到初步发酵液;
(6)向初步发酵液内加入混合浆液、中药粉、板栗多糖以及60%发酵液重量份的经过灭菌的水,搅拌均匀继续在28-30℃的温度下发酵5-7d,即得所述紫薯糯米酒。
本发明的优点是:本发明的紫薯糯米酒在生产过程中首先将紫薯浆液使用柠檬酸钠进行醚化反应,对紫薯的多糖分子进行羟基化修饰,可以增加多糖分子的水溶性,提高产品的抗氧化性。接种的甜酒曲中含有根霉,根霉分泌丰富的糖化酶,可水解紫薯和糯米中的淀粉产生麦芽糖、葡萄糖等可发酵型糖,再由甜酒曲中少量的酵母发酵成酒精,因此,当酒曲接种量1.5%时,发酵温度在26-28℃时甜酒曲中的根霉分泌的糖化酶活力最高,总糖含量增加较快,甜酒酿口感最佳,酸甜适宜;添加的蓝莓、苦瓜、山药等含有丰富的营养物质,增强产品的口感和食用价值;与添加的决明子、桑叶等中草药搭配具有清肝明目的保健功效。
具体实施方式
一种蓝莓枸杞紫薯糯米酒,其特征在于,由下列重量份(kg)的原料制成:糯米100、紫薯25、蓝莓30、枸杞子7、苦瓜12、山药6、苋菜10、板栗多糖2、斩龙草2、决明子5、桑叶6、乙醇溶液适量、氢氧化钠适量、柠檬酸钠适量、甜酒曲适量。
所述的一种蓝莓枸杞紫薯糯米酒的制备方法,其特征在于,包括以下步骤:
(1)将紫薯洗净后去皮切成片状,然后放入8-10倍的水中蒸煮80-90min,冷却后磨成浆,然后再向紫薯浆中加入10%重量份的60%vol的乙醇溶液,搅拌8-10min后加入氢氧化钠,在40-45℃的温度下快速搅拌使浆液碱化,然后向碱化的浆液中加入柠檬酸钠,控制反应温度为50-55℃,醚化反应60-80min后进行浓缩干燥,得到含有羧甲基化淀粉多糖的紫薯粉,备用;
(2)将糯米在清水中清洗干净后放入2倍的温度为30-35℃的水中浸泡,浸泡到手可捏碎后将糯米放到蒸架上蒸熟,将蒸熟的糯米取出后冷却,备用;
(3)将苦瓜、山药、苋菜洗净后磨浆,然后加入加入纤维素酶水解5-6h,灭酶后得到混合浆液;
(4)将枸杞子、斩龙草、决明子、桑叶洗净后磨碎,然后加6-8倍的水煎煮70-80min,过滤后将滤液喷雾干燥,得到中药粉;
(5)将蓝莓榨汁,然后将冷却后的糯米与紫薯粉与其混合均匀,在100-110℃的高压蒸汽下灭菌10-15min后冷却至28-30℃,在无菌条件下接入1.5%的甜酒曲,混合均匀后搭窝发酵4-5d,得到初步发酵液;
(6)向初步发酵液内加入混合浆液、中药粉、板栗多糖以及60%发酵液重量份的经过灭菌的水,搅拌均匀继续在28-30℃的温度下发酵5-7d,即得所述紫薯糯米酒。
Claims (2)
1.一种蓝莓枸杞紫薯糯米酒,其特征在于,由下列重量份的原料制成:糯米100-120、紫薯25-30、蓝莓30-40、枸杞子7-8、苦瓜12-16、山药6-8、苋菜10-12、板栗多糖2-3、斩龙草2-4、决明子5-8、桑叶6-7、乙醇溶液适量、氢氧化钠适量、柠檬酸钠适量、甜酒曲适量。
2.根据权利要求1所述的一种蓝莓枸杞紫薯糯米酒的制备方法,其特征在于,包括以下步骤:
(1)将紫薯洗净后去皮切成片状,然后放入8-10倍的水中蒸煮80-90min,冷却后磨成浆,然后再向紫薯浆中加入10%重量份的60%vol的乙醇溶液,搅拌8-10min后加入氢氧化钠,在40-45℃的温度下快速搅拌使浆液碱化,然后向碱化的浆液中加入柠檬酸钠,控制反应温度为50-55℃,醚化反应60-80min后进行浓缩干燥,得到含有羧甲基化淀粉多糖的紫薯粉,备用;
(2)将糯米在清水中清洗干净后放入2倍的温度为30-35℃的水中浸泡,浸泡到手可捏碎后将糯米放到蒸架上蒸熟,将蒸熟的糯米取出后冷却,备用;
(3)将苦瓜、山药、苋菜洗净后磨浆,然后加入加入纤维素酶水解5-6h,灭酶后得到混合浆液;
(4)将枸杞子、斩龙草、决明子、桑叶洗净后磨碎,然后加6-8倍的水煎煮70-80min,过滤后将滤液喷雾干燥,得到中药粉;
(5)将蓝莓榨汁,然后将冷却后的糯米与紫薯粉与其混合均匀,在100-110℃的高压蒸汽下灭菌10-15min后冷却至28-30℃,在无菌条件下接入1.5%的甜酒曲,混合均匀后搭窝发酵4-5d,得到初步发酵液;
(6)向初步发酵液内加入混合浆液、中药粉、板栗多糖以及60%发酵液重量份的经过灭菌的水,搅拌均匀继续在28-30℃的温度下发酵5-7d,即得所述紫薯糯米酒。
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CN107805584A (zh) * | 2017-12-07 | 2018-03-16 | 马鞍山市太白酒厂 | 一种低浓度增微发酵白酒的制备方法 |
CN111139163A (zh) * | 2020-02-21 | 2020-05-12 | 黑龙江八一农垦大学 | 一种补血益气的蓝莓杂粮酒酿及其制备方法 |
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CN111139163A (zh) * | 2020-02-21 | 2020-05-12 | 黑龙江八一农垦大学 | 一种补血益气的蓝莓杂粮酒酿及其制备方法 |
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