CN106701385A - 一种青梅精香槟酒 - Google Patents
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Abstract
一种青梅精香槟酒，首先将青梅果清洗、破碎后利用果胶酶酶解，灭酶后用酒精酵母发酵，经分离、澄清、过滤、减压蒸馏，馏出液再进行精馏得到青梅精香槟酒半产品，再进行勾兑成青梅精香槟酒。本发明的产品色泽自然而富有营养，含有维生素、有机酸、矿物质，利于人体吸收，口味芳香浓郁，色、香、味俱佳，在常温状态下长期存放不变质，是果露酒中的优质产品。
Description
技术领域
本发明涉及饮料酒的制备领域，具体涉及一种青梅精香槟酒。
背景技术
青梅，的果胶含量很高，能有效降低胆固醇，防止动脉粥样硬化，促进心血管健康；青梅含花青贰色素，具有活化视网膜功效，可以强化视力，防止眼球疲劳；青梅富含维生素C，有增强心脏功能，预防癌症和心脏病的功效，能防止脑神经衰老、增进脑力；对一般的伤风感冒，咽喉疼痛以及腹泻也有一定改善作用。青梅果实中除了常规的糖、酸和维生素C外，富含维生素E、维生素A、维生素B、超氧化物歧化酶(SOD)、熊果苷、蛋白质、花青苷、食用纤维以及丰富的钾、铁、锌、钙等矿物质元素，维生素都高于其他水果，微量元素也很高，青梅中的有效成分，可抑制癌肿的生长。每百克青梅含维生素C50-100毫克，比苹果、葡萄高12倍以上。科学研究业已证实，青梅的营养成分容易被人体消化、吸收，是老少皆宜的健康食品。青梅的食法比较多，常见的是将青梅腌制后食用，或随着食品工业的发展，青梅已制成各种果酱、果冻、果脯、糖水罐头、果汁等，市场前景十分可观。随着生活水平的不断提高，人类对食物的需求已不仅仅局限于果腹充饥，更期望能吃出健康与美丽来，而青梅的营养价值正符合现代人的这种饮食观念，因此，青梅在色形斑斓的水果市场上备受男女老幼的青睐。
发明内容
本发明的目的是提供一种青梅精香槟酒；首先将青梅果清洗；破碎后利用果胶酶酶解；灭酶；酒精酵母发酵；分离；再进行澄清；过滤；减压蒸馏；馏出液再进行精馏；得到青梅白兰地半产品；再进行勾兑；包装等工艺，制备青梅白兰地的新方法。本发明的产品色泽自然而富有营养，含有维生素、有机酸、矿物质，利于人体吸收，口味芳香浓郁，色、香、味具佳，在常温状态下长期存放不变质，是果露酒中的优质产品。
本发明的方法可以通过下列措施来达到：
1、青梅的原料处理：
青梅的原料处理包括青梅果的采摘、分选去蒂、清洗和破碎：
青梅果要适时采摘，按照加工青梅色素的青梅采摘标准，成熟多少，采摘多少，分选出成熟好、颜色深的青梅去蒂；用饮用水清洗干净；沥水；用螺杆泵泵入酶解罐中，得到青梅果浆。
2、生物酶解：
生物酶是由果胶酶、半纤维素酶和纤维素酶组成，生物酶是由果胶酶、半纤维素酶和纤维素酶组成，三种酶各占比例为95∶2.5∶2.5；用量为5-10克/100公斤果浆；温度控制为15-50℃；维持2-4小时。
3、灭酶：
将酶解后的青梅果浆温度升至85℃至90℃；维持15-30分钟灭酶处理。
4、酒精发酵：
将灭酶后果浆中添加总量5-10/万(W/W)的人工酿酒干酵母，加入果浆总重量3-4％(W/W)的脱臭酒精，偏重亚硫酸钠或钾2-4/万(W/W)，发酵温度控制为15-30℃；当发酵汁中总糖降至0.5％(W/W)以下时，即可中止发酵。
5、渣汁分离：
将发酵汁与蓝莓果渣分离，分离后的果渣用于提取青梅色素。分离后的发酵果汁泵入澄清罐中。
6、发酵果汁澄清、过滤：
在澄清罐中加入澄清剂，澄清剂为：果胶酶、明胶、硅胶、单宁或膨润土其中的一种，用量为0.3-2/万(W/W)。将上述澄清剂制成5％(W/W)的水溶液，均匀洒入发酵果汁中，搅拌均匀后静止12-24小时，而后用硅藻土过滤机过滤。
7、发酵果汁减压蒸馏浓缩：
浓缩采用现有技术的真空浓缩装置，浓缩的馏出液用精馏机组进行精馏；精馏后得到青梅精香槟酒半成品。
8、勾兑、灌装：
将精馏后的青梅精香槟酒半成品调配成酒精度18-38％v/v，总酸0.4-0.8g/100ml香槟酒，灌装即为成品。
下面结合具体实施方式作进一步阐述：
实施例1：
取100公斤青梅；去蒂；清洗后将青梅用螺杆泵泵入酶解罐中；青梅浆温度调整至50℃；加入组合生物酶制剂10克，生物酶是由果胶酶、半纤维素酶和纤维素酶组成，三种酶各占比例为95∶2.5∶2.5；搅拌15分钟；酶解2小时；将酶解后的青梅果浆温度升至85℃；维持15分钟进行灭酶处理；冷却至20℃至25℃；再将0.05公斤酿酒干酵母溶解后加入酶解后的青梅果浆中；加入70％脱臭酒精5公斤；偏重亚硫酸钠220克；发酵温度为20-25℃进行发酵；待糖度降至0.5克/100毫升以下时，渣汁分离，分离制得发酵原酒115公斤；将115公斤原酒泵入澄清罐中；加入1/万(W/W)明胶；混合均匀；静止12小时；用硅藻土过滤机过滤，将上述发酵汁用降膜真空浓缩设备浓缩；将浓缩后的馏出液进行精馏至酒精含量为18％v/v，用柠檬酸调整总酸为0.4g/100ml的香槟酒，灌装即为成品。
实施例2
取200公斤青梅；去蒂；清洗后将青梅用螺杆泵泵入酶解罐中；青梅浆温度调整至15℃；加入组合生物酶制剂20克，生物酶是由果胶酶、半纤维素酶和纤维素酶组成，三种酶各占比例为95∶2.5∶2.5；搅拌30分钟；酶解4小时；将酶解后的青梅果浆温度升至90℃；维持30分钟进行灭酶处理；冷却20℃至25℃；再将0.1公斤酿酒干酵母溶解后加入酶解后的青梅果浆中；加入70％脱臭酒精3.8公斤；偏重亚硫酸钠40克；发酵温度为20-25℃进行发酵；待糖度降至0.5克/100毫升以下时，渣汁分离，制得发酵原酒200公斤；将200公斤原酒泵入澄清罐中；加入2/万(W/W)果胶酶溶液；混合均匀，静止24小时；用硅藻土过滤机过滤；将上述发酵汁用降膜真空浓缩设备浓缩；将浓缩后的馏出液进行精馏至酒精含量为28％v/v，用柠檬酸调整总酸为0.8g/100ml的香槟酒，灌装即为成品。
Claims (1)
1.一种青梅精香槟酒的制备方法，其特征是： (1)青梅的原料处理 选出成熟的青梅去蒂；用饮用水清洗干净；沥水；破碎后加入酶解罐中； (2)生物酶解生物酶是由果胶酶、半纤维素酶和纤维素酶组成，三种酶各占比例为95∶2.5∶2.5；用量为5-10克/100公斤果浆；温度控制为15-50℃；维持2-4小时； (3)灭酶 将酶解后的蓝莓果浆温度升至85℃至90℃；维持15-30分钟进行灭酶处理； (4)酒精发酵将灭酶后果浆中添加总质量0.05～0.10％的人工酿酒干酵母、加入果浆总重量3-4％(W/W)的70％脱臭酒精、0.02～0.04％(W/W)的偏重亚硫酸钠或钾，温度控制为15-30℃；当发酵汁中总糖降至0.5％(W/W)以下时，即可中止发酵； (5)渣汁分离将发酵汁与青梅果渣分离，分离后的果渣用于提取青梅色素；分离后的发酵汁泵入澄清罐中； (6)发酵果汁澄清、过滤澄清剂为：果胶酶、明胶、硅胶、单宁或膨润土其中的一种；用量为其质量的0.003～0.020％，将上述澄清剂制成5％的水溶液，均匀洒入发酵汁中，搅拌均匀后静止12-24小时，用硅藻土过滤机过滤； (7)发酵果汁浓缩浓缩采用真空浓缩装置，浓缩的馏出液利用现有技术精馏；精馏后得到青梅精香槟酒半成品； (8)勾兑、灌装将精馏后的青梅精香槟酒半成品调配成酒精度18-38％v/v，总酸为0.4-0.8g/100ml白兰地，灌装即为成品。
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