CN106635641A - 一种营养保健绿茶草莓果酒 - Google Patents

一种营养保健绿茶草莓果酒 Download PDF

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CN106635641A
CN106635641A CN201611198847.0A CN201611198847A CN106635641A CN 106635641 A CN106635641 A CN 106635641A CN 201611198847 A CN201611198847 A CN 201611198847A CN 106635641 A CN106635641 A CN 106635641A
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张殿兴
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Fuyang City Dian Xing Agricultural Science And Technology Co Ltd
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Abstract

本发明属于果酒加工技术领域，尤其是一种营养保健绿茶草莓果酒，由以下原料制成：草莓、绿茶、鲜西瓜皮、鲜火龙果皮、白花柴、杯苋根、墨早莲、五龙根、卡密、果胶酶、冬凌草甲素、隐丹参酮、麦芽糖醇。本发明色泽均匀、呈淡红色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香草莓香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，对消化不良、皮肤干燥、高血脂和腰膝酸软的患者有显著的治疗效果。

Description

一种营养保健绿茶草莓果酒
技术领域
本发明属于果酒加工技术领域，尤其是一种营养保健绿茶草莓果酒。
背景技术
草莓外观呈心形，鲜美红嫩，果肉多汁，含有特殊的浓郁水果芳香，具有润肺生津、健脾和胃、利尿消肿等功效，常被用于制作果酒，但是制备出的草莓果酒的口感单一、营养价值低，且在制备过程中发酵效果差，进一步影响草莓果酒的口感和营养价值；因此，发明一种能有效提升口感丰富和营养价值高的草莓果酒是目前亟待解决的问题。
发明内容
针对上述问题，本发明旨在提供一种营养保健绿茶草莓果酒。
本发明通过以下技术方案实现：
一种营养保健绿茶草莓果酒，由以下重量份的原料制成：草莓370~390份、绿茶25~30份、鲜西瓜皮65~70份、鲜火龙果皮34~38份、白花柴1.2~1.4份、杯苋根1.5~1.7份、墨早莲0.8~0.9份、五龙根0.75~0.85份、卡密1.1~1.2份、果胶酶1.2~1.3份、冬凌草甲素0.11~0.13份、隐丹参酮0.14~0.15份、麦芽糖醇0.56~0.6份。
作为发明进一步的方案：一种营养保健绿茶草莓果酒的制备方法，具体包括以下步骤：
（1）向绿茶中加入其重量9~10倍量、温度为76~78℃的温水恒温浸泡14~15min，室温自然冷却，过滤，得一次绿茶液和绿茶渣；将绿茶渣投入到其重量14~15倍量的沸水中，文火熬煮8~9min，室温自然冷却，过滤，取滤液，得二次绿茶液；
（2）将草莓洗净，风干至表面无水分，置入转速为330~350r/min的打浆机打浆17~19min，得草莓浆；向草莓浆中加入一次绿茶液混合搅拌均匀，赋予其茶香味，提升草莓的发酵效果，置于温度为38~40℃的发酵箱密闭发酵13~14天，期间每隔50h用转速为110~120r/min的搅拌器搅拌200~210s，得一次草莓液；
（3）将白花柴、杯苋根、墨早莲、五龙根和卡密混合粉碎，投入到重量为白花柴重量18~20倍量的水中煮沸，文火熬煮66~68min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜西瓜皮和鲜火龙果皮洗净，置入转速为380~400r/min的打浆机打浆22~24min，投入到西瓜皮重量8~9倍量的水中文火煮沸并不断搅拌，室温自然冷却，得果皮液；将果皮液与一次草莓液混合搅拌均匀，加入果胶酶，在温度为33~35℃、压力为25~27MPa的条件下均质47~49min，加入二次绿茶液和中药提取液混合搅拌均匀，有效提升其营养保健效果，置入温度为44~46℃的发酵箱密闭发酵18~19天，期间每隔62h用转速为110~120r/min的搅拌器搅拌320~330s，得二次草莓液；
（5）将二次草莓液在温度为27~29℃、压力为32~33MPa的条件下均质55~57min，过550~570目滤布，取滤液，加入冬凌草甲素、隐丹参酮和麦芽糖醇混合搅拌均匀，在温度为30~32℃、压力为17~19 MPa的条件下均质85~90min，得营养保健绿茶草莓果酒；
（6）灌装，灭菌，贴标签，得成品。
作为发明进一步的方案：本发明所使用的白花柴、杯苋根、墨早莲、五龙根和卡密的含量均以干重重量计。
本发明的有益效果：本发明提供的一种营养保健绿茶草莓果酒，色泽均匀、呈淡红色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香草莓香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，对消化不良、皮肤干燥、高血脂和腰膝酸软的患者有显著的治疗效果；以草莓为主要原料，两次加入绿茶液，赋予其茶香味，提升其酒香味，加入西瓜皮和火龙果皮，使得果酒的口感更加丰富，使得酒体更加稳定；加入多种中草药、冬凌草甲素和隐丹参酮配合作用，有效提高酒体营养对人体的作用效果，使得果酒能有效促进胃肠道消化，提高人体的保湿锁水能力，促进气血运行通畅，有效调理肝肾，降低胆固醇和脂肪酸，促进血液快速更新。
具体实施方式
下面用具体实施例说明本发明，但并不是对本发明的限制。
实施例1
本发明实施例中，一种营养保健绿茶草莓果酒，由以下重量份的原料制成：草莓370份、绿茶25份、鲜西瓜皮65份、鲜火龙果皮34份、白花柴1.2份、杯苋根1.5份、墨早莲0.8份、五龙根0.75份、卡密1.1份、果胶酶1.2份、冬凌草甲素0.11份、隐丹参酮0.14份、麦芽糖醇0.56份。
作为发明进一步的方案：一种营养保健绿茶草莓果酒的制备方法，具体包括以下步骤：
（1）向绿茶中加入其重量9倍量、温度为76℃的温水恒温浸泡14min，室温自然冷却，过滤，得一次绿茶液和绿茶渣；将绿茶渣投入到其重量14倍量的沸水中，文火熬煮8min，室温自然冷却，过滤，取滤液，得二次绿茶液；
（2）将草莓洗净，风干至表面无水分，置入转速为330r/min的打浆机打浆17min，得草莓浆；向草莓浆中加入一次绿茶液混合搅拌均匀，置于温度为38℃的发酵箱密闭发酵13天，期间每隔50h用转速为110r/min的搅拌器搅拌200s，得一次草莓液；
（3）将白花柴、杯苋根、墨早莲、五龙根和卡密混合粉碎，投入到重量为白花柴重量18倍量的水中煮沸，文火熬煮66min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜西瓜皮和鲜火龙果皮洗净，置入转速为380r/min的打浆机打浆22min，投入到西瓜皮重量8倍量的水中文火煮沸并不断搅拌，室温自然冷却，得果皮液；将果皮液与一次草莓液混合搅拌均匀，加入果胶酶，在温度为33℃、压力为25MPa的条件下均质47min，加入二次绿茶液和中药提取液混合搅拌均匀，置入温度为44℃的发酵箱密闭发酵18天，期间每隔62h用转速为110r/min的搅拌器搅拌320s，得二次草莓液；
（5）将二次草莓液在温度为27℃、压力为32MPa的条件下均质55min，过550目滤布，取滤液，加入冬凌草甲素、隐丹参酮和麦芽糖醇混合搅拌均匀，在温度为30℃、压力为17MPa的条件下均质85min，得营养保健绿茶草莓果酒；
（6）灌装，灭菌，贴标签，得成品。
实施例2
本发明实施例中，一种营养保健绿茶草莓果酒，由以下重量份的原料制成：草莓380份、绿茶28份、鲜西瓜皮68份、鲜火龙果皮36份、白花柴1.3份、杯苋根1.6份、墨早莲0.85份、五龙根0.8份、卡密1.15份、果胶酶1.25份、冬凌草甲素0.12份、隐丹参酮0.145份、麦芽糖醇0.58份。
作为发明进一步的方案：一种营养保健绿茶草莓果酒的制备方法与实施例1相同。
实施例3
本发明实施例中，一种营养保健绿茶草莓果酒，由以下重量份的原料制成：草莓390份、绿茶30份、鲜西瓜皮70份、鲜火龙果皮38份、白花柴1.4份、杯苋根1.7份、墨早莲0.9份、五龙根0.85份、卡密1.2份、果胶酶1.3份、冬凌草甲素0.13份、隐丹参酮0.15份、麦芽糖醇0.6份。
作为发明进一步的方案：一种营养保健绿茶草莓果酒的制备方法与实施例1相同。
随机选择16~70岁的受试者100位，随机分为4组，每组25人，对实施例绿茶草莓果酒和对比例市售普通草莓果酒进行感官评定，每项满分为100分，最后得分为平均分，实施例绿茶草莓果酒和对比例市售普通草莓果酒的感官评定见表1：
表1 实施例绿茶草莓果酒和对比例市售普通草莓果酒的感官评定
项目 实施例1 实施例2 实施例3 对比例
色泽 95 95 96 80
组织 95 95 95 75
香味 97 97 97 78
口感 97 97 97 73
从表1的结果可以看出，实施例绿茶草莓果酒，色泽均匀、呈淡红色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香草莓香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，得到广大消费者的喜爱。
实施例绿茶草莓果酒和对比例市售普通草莓果酒的营养保健效果：
有效：不适症状减轻或消失；无效：不适症状不变或更加严重。
随机选择消化不良、皮肤干燥、高血脂和腰膝酸软的患者各100名，随机分为2组，每组50人，所有患者受试前3天停用所有药物，实施例和对比例组每人每天饮用该组果酒200mL，受试时间为30天，实施例绿茶草莓果酒和对比例市售普通草莓果酒的营养保健效果见表2：
表2 实施例绿茶草莓果酒和对比例市售普通草莓果酒的营养保健效果
从表2能够看出，实施例的绿茶草莓果酒分别经多种疾病的患者饮用后，能够有效抑制多种疾病，减轻症状，其有效率明显高于对比例，说明本发明提供的绿茶草莓果酒具有良好的营养保健效果。

Claims (2)

1.一种营养保健绿茶草莓果酒，其特征在于，由以下重量份的原料制成：草莓370~390份、绿茶25~30份、鲜西瓜皮65~70份、鲜火龙果皮34~38份、白花柴1.2~1.4份、杯苋根1.5~1.7份、墨早莲0.8~0.9份、五龙根0.75~0.85份、卡密1.1~1.2份、果胶酶1.2~1.3份、冬凌草甲素0.11~0.13份、隐丹参酮0.14~0.15份、麦芽糖醇0.56~0.6份。
2.根据权利要求1所述的营养保健绿茶草莓果酒的制备方法，其特征在于，具体包括以下步骤：
（1）向绿茶中加入其重量9~10倍量、温度为76~78℃的温水恒温浸泡14~15min，室温自然冷却，过滤，得一次绿茶液和绿茶渣；将绿茶渣投入到其重量14~15倍量的沸水中，文火熬煮8~9min，室温自然冷却，过滤，取滤液，得二次绿茶液；
（2）将草莓洗净，风干至表面无水分，置入转速为330~350r/min的打浆机打浆17~19min，得草莓浆；向草莓浆中加入一次绿茶液混合搅拌均匀，置于温度为38~40℃的发酵箱密闭发酵13~14天，期间每隔50h用转速为110~120r/min的搅拌器搅拌200~210s，得一次草莓液；
（3）将白花柴、杯苋根、墨早莲、五龙根和卡密混合粉碎，投入到重量为白花柴重量18~20倍量的水中煮沸，文火熬煮66~68min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜西瓜皮和鲜火龙果皮洗净，置入转速为380~400r/min的打浆机打浆22~24min，投入到西瓜皮重量8~9倍量的水中文火煮沸并不断搅拌，室温自然冷却，得果皮液；将果皮液与一次草莓液混合搅拌均匀，加入果胶酶，在温度为33~35℃、压力为25~27MPa的条件下均质47~49min，加入二次绿茶液和中药提取液混合搅拌均匀，置入温度为44~46℃的发酵箱密闭发酵18~19天，期间每隔62h用转速为110~120r/min的搅拌器搅拌320~330s，得二次草莓液；
（5）将二次草莓液在温度为27~29℃、压力为32~33MPa的条件下均质55~57min，过550~570目滤布，取滤液，加入冬凌草甲素、隐丹参酮和麦芽糖醇混合搅拌均匀，在温度为30~32℃、压力为17~19 MPa的条件下均质85~90min，得营养保健绿茶草莓果酒；
（6）灌装，灭菌，贴标签，得成品。
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