CN106753999A - 冬瓜保健清酒及其酿造方法 - Google Patents
冬瓜保健清酒及其酿造方法 Download PDFInfo
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- CN106753999A CN106753999A CN201611068170.9A CN201611068170A CN106753999A CN 106753999 A CN106753999 A CN 106753999A CN 201611068170 A CN201611068170 A CN 201611068170A CN 106753999 A CN106753999 A CN 106753999A
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- wax gourd
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明提供了一种冬瓜保健清酒，其主要由以下重量份原料组成：大米100～120、小麦草8～12、冬瓜20～30、柠檬8～12、蜂蜜4～8、红枣4～8、小麦粉4～5、黑米粉0.5～0.7、玉米面0.4～0.6、枸杞1～2、桑叶0.6～1、辣蓼草0.2～0.3、甘草0.2～0.4、水适量。本发明还提供了一种冬瓜保健清酒的酿造方法。本发明提供的冬瓜保健清酒具有帮助消化、预防便秘、防治心脑血管疾病、保肝护肾、防治各种癌症、降低胆固醇、解毒排毒、提高免疫力、杀菌消炎、降血脂、降血糖以及养颜美容等功效，是适合各类人群的健康酒。
Description
技术领域
本发明属于酿酒技术领域，具体地涉及一种冬瓜保健清酒及其酿造方法。
背景技术
清酒起源于夏，兴盛于周，历秦汉，以至于唐宋，皆是以果梁蒸煮，加曲发酵，压榨而后酒出。《周礼·天官酒正》中有记载，“辨三酒之物，一曰事酒，二曰昔酒，三曰清酒。”事酒，有事而饮；昔酒，无事而饮；清酒，则恭为上品，神仙方可享用。在久远的商周、秦汉时期，清酒作为酒中上品，曾在将士出征、祭祀天地、诸侯会盟等重大政治、军事、外交活动中发挥作用。
清酒色泽呈淡黄色或无色，清亮透明，芳香宜人，口味纯正，绵柔爽口，其酸、甜、苦、涩、辣诸味谐调，酒精含量在15%～17%以上，含多种氨基酸、维生素，是营养丰富的饮料酒。随着人们生活水平的提高，对食品的保健作用越来越重视，具有保健功能的清酒会是人们最佳的选择。
发明内容
有鉴于此，确有必要提供一种冬瓜保健清酒及其酿造方法，以满足人们需要。
本发明提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米100～120、小麦草8～12、冬瓜20～30、柠檬8～12、蜂蜜4～8、红枣4～8、小麦粉4～5、黑米粉0.5～0.7、玉米面0.4～0.6、枸杞1～2、桑叶0.6～1、辣蓼草0.2～0.3、甘草0.2～0.4、水适量。其中，所述小麦粉的粒径≤2.0 mm，黑米粉的粒径≤2.0 mm，所述玉米面的粒径≤4.0 mm。
基于上述，所述冬瓜保健清酒，其主要由以下重量份原料组成：大米105～115、小麦草9～11、冬瓜23～28、柠檬9～11、蜂蜜5～7、红枣5～7、小麦粉4.5、黑米粉0.6、玉米面0.5、枸杞1.5、桑叶0.7～0.9、辣蓼草0.25、甘草0.3、水适量。
本发明还提供一种上述冬瓜保健清酒的酿造方法，包括以下步骤：
浸泡大米 将大米清洗净，浸泡4～8小时，沥干水分，得到浸泡后的大米；
蒸煮大米 将所述浸泡后的大米加入水，并放入锅中蒸熟，将蒸熟的大米摊开冷却至室温备用；
制作酒曲 将适量的水煮沸，停止加热，然后将桑叶加入沸水中闷至沸水冷却至室温，过滤，得到桑叶水；将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，然后进行打浆处理得到枸杞浆；将辣蓼草和甘草洗净，并加适量水碾磨成碎末浆，制得辣蓼草甘草浆；将小麦粉、玉米面、黑米粉和所述枸杞浆混合均匀，得到小麦混合粉；然后，一边向所述小麦混合粉中依次加所述桑叶水和所述辣蓼草甘草浆，一边搅拌混合并揉成小麦混合粉团；将所述小麦混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为22～28℃、湿度为40%～50%的室内发酵5～8天，制得酒曲；
制作冬瓜混合汁 将冬瓜洗净后去皮去籽后获得冬瓜皮、冬瓜籽、冬瓜肉和冬瓜瓤，将所述冬瓜皮切碎后与所述冬瓜肉和所述冬瓜瓤均匀混合打浆，得到冬瓜浆；所述冬瓜籽干燥后进行磨粉制得冬瓜籽粉；将小麦草和柠檬清洗干净后分别进行打浆处理，得到小麦草浆和柠檬浆；将红枣清洗后并去核，获得无核红枣以及红枣核，将所述无核红枣打浆后获得红枣浆，将所述红枣核进行磨粉后获得红枣核粉；然后将所述冬瓜浆、所述冬瓜籽粉、所述小麦草浆、所述柠檬浆、所述红枣浆和所述红枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得所述冬瓜混合汁；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的大米、所述冬瓜混合汁和蜂蜜搅拌均匀；然后在24～27℃发酵4～7天，得到酒酿；
压榨制酒 将所述酒酿压榨过滤得到冬瓜保健清酒。
基于上述，所述蒸煮大米的步骤包括：向所述浸泡后的大米加入水，并放入蒸锅中蒸煮直至蒸锅上汽18～22分钟；然后再喷入冷水，再蒸煮至蒸锅上汽10～18分钟，得到蒸熟的大米；将蒸熟的大米摊开冷却至室温备用。
基于上述，所述冬瓜保健清酒的酿造方法进一步包括：在65℃～75℃下对所述冬瓜保健清酒进行水浴灭菌、冷却、过滤、调味着色、装罐处理。
本发明提供的冬瓜保健清酒中各原料的功效如下：
小麦草，是鹅观草属（Agropyron）的禾木科植物。它含有叶绿素、β-胡萝卜素、维生素C、维生素E、维生素B1、维生素B2、维生素B3、维生素B6、叶酸、铁、锰、硒、钠、锌、碘、铜、钴、硫、氨基酸、赖氨酸、色氨酸、苯丙氨酸、甲硫氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸等多种营养成分。因此，小麦草具有强化心脏、清肝、清血、改善血糖、加速伤口的复原，抗癌、排毒、排除重金属、治疗便秘、改善消化能力、护肤美容等功效。
冬瓜，葫芦科冬瓜属一年生蔓生或架生草本植物。冬瓜含有丰富的蛋白质、碳水化合物、维生素以及矿质元素等营养成分，其中，冬瓜中的维生素主要包括抗坏血酸、硫胺素、核黄素、尼克酸以及维生素B1，矿质元素主要有钾、钠、钙、铁、锌、铜、磷、硒等8种。因此，冬瓜对动脉硬化症、肝硬化腹水、冠心病、高血压、肾炎、水肿膨胀等疾病有良好的辅助治疗作用。此外，冬瓜还有防治癌症、利尿、清热、化痰、解渴、减肥降脂、降血糖、降血脂等功效。
柠檬，芸香科柑橘属植物，又称柠果、洋柠檬、益母果等。柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等物质。因此，它具有止咳、杀菌消炎、化痰、生津健脾、预防癌症、防治心脑血管疾病、降低胆固醇、消除疲劳、增强记忆、增加免疫力、延缓老化、保持肌肤弹性、抗癌等功效。
蜂蜜，是一种营养丰富的食品，其主要包括果糖和葡萄糖，易被人体吸收；此外还包括多种微生物素、多种有机酸、矿物质以及酶等物质。因此，蜂蜜具有护肤美容、抗菌消炎、促进组织再生、促进消化、提高免疫力、保护心血管等功效。
红枣，属李科植物枣的成熟果实，是一种药食同源的果品。红枣含有蛋白质、糖类、有机酸、脂肪、人体所必需的18 种氨基酸以及铁、锌、磷、钙、硒等。红枣最突出的特点是维生素含量非常高，可达400～600 mg/kg，如含维生素B1、B2、尼克酸等，素有“活性维生素”之称，并有“天然维生素丸”的美誉，具有很高的营养保健价值。红枣不但含有丰富的营养物质，而且还含有丰富的药用物质，具有养胃健脾、补血益气、和解药毒、保护肝脏、增强肌力等功效，可润肺、止咳、治虚、养胃。因此，红枣是一种不同于一般的果品，它集药用、保健、食用等多功能于一体，而成为果中珍品。
黑米粉，是指以黑米为原料研磨制成的粉状物料，黑米富含蛋白质、赖氨酸、植物脂肪、纤维素和人体必需的矿物质铁、锌、铜、锰、钼、硒、钙、磷等，以及丰富的维生素B1、B2、B6、B12、D、E和烟酸、花青素、叶绿素及黄酮类和强心苷等药用成分。因此，经常食用黑米，有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。
玉米面，是指玉米加工成的粉状物料。它含有大量的卵磷脂、亚油酸、谷物醇、维生素E、赖氨酸、纤维素等营养物质，还含有钙、铁、钾、硒、磷等微量元素，因此，它具有益肺宁心，健脾开胃，降血压、降血脂、抗动脉硬化、预防癌症、美容养颜、延缓衰老等功效，也是糖尿病人的适宜佳品。
桑叶，是桑科植物桑的干燥叶。干桑叶中含有蜕皮固酮、羽扁豆酮、靶香甙、桑甙、氨基酸、钾、钙、维生素、绦原酸、叶酸、延胡索酸、内消旋肌酸、植物雌激素等人体所物质，以及各种微量元素铜、锌、硼、锰等物质。桑叶中具有降压、降脂、抗衰老、增加耐力、降低胆固醇、抑制脂肪积累、抑制血栓生成，抑制肠内有害细菌繁殖，抑制有害的氧化物生成，防止糖尿病等功效。
枸杞，是指商品枸杞子，它含有胡萝卜素、甜菜碱、维生素A、维生素B1、维生素B2、维生素C和钙、磷、铁等，具有增加白细胞活性、促进肝细胞新生的药理作用，近代药理实验表明：枸杞具有增强机体免疫功能，抑制肿瘤，降血糖，降血脂，抗疲劳等功能作用；简而言之，它的主要功效归纳为“滋肾、润肺、明目”。
辣蓼草，又名蓼子草，为蓼科植物蓼的全草，性温，味辛。含挥发油、蹂质、黄酮、水蓼素、水蓼素-7-甲醚、鼠李欣素、及金丝桃甙，还含葱酮衍生物、蓼酸等有效化学成分。辣蓼草还具有解毒、利尿、止痢、止痒的功效。辣蓼草中含有根霉菌、酵母菌等多种微生物所需的生长素，能更好地促进这些微生物的生长繁殖，同时还对酒曲中有害杂菌有抑制作用。
甘草，又名甜草根、密草，为豆科植物甘草的根及根茎，性平，味甘。主含甘草甜素。具有补脾益气，清热解毒，祛痰止咳，调和诸药等功效。对酒曲中酵母菌生长及代谢有促进作用。
因此，本发明提供的冬瓜保健清酒中无添加剂，是一种绿色的饮品；该冬瓜保健清酒香气扑鼻，并散发出柠檬香，色泽晶莹剔透，饮用起来口感爽净，同时还具有小麦草、冬瓜、柠檬、红枣等物质的风味，香味醇厚，唇齿留香，放置于容器中能够香味持久，口感甜中透出淡淡的酸味，酸甜可口；而且所述冬瓜保健清酒还具有其中各原料的营养功效，尤其具有帮助消化、预防便秘、保肝护肾、防治心脑血管疾病、防治各种癌症、降低胆固醇、解毒排毒、提高免疫力、杀菌消炎、降血脂、降血糖以及养颜美容等功效，是适合各类人群的健康酒。
本发明提供的冬瓜保健清酒的酿造方法操作简单，便于工业化制作生产。另外，在本发明提供的酿造方法中，利用冬瓜皮、冬瓜肉和冬瓜瓤打浆以及利用冬瓜籽磨粉来作为酿酒的原料，充分利用冬瓜的各种营养，减少冬瓜营养浪费；此外，在冬瓜浆、小麦草浆、柠檬浆和红枣浆中加入冬瓜籽粉和红枣核粉，由于冬瓜籽粉和红枣核粉具有粗糙的摩擦面，在搅拌榨汁过程能充分松散小麦草、冬瓜、柠檬和红枣中的纤维，因此也有效地避免了由于小麦草、冬瓜、柠檬和红枣中较大的纤维发酵形成“酒盖”使热量散发困难、酒酸化的现象发生，减少了柠檬固有的苦味、酸味和小麦草的青草味，从而使得酿造的冬瓜保健清酒更加可口。
具体实施方式
下面通过具体实施方式，对本发明的技术方案做进一步的详细描述。
实施例1
本实施例提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米100、小麦草8、冬瓜20、柠檬8、蜂蜜4、红枣4、小麦粉4、黑米粉0.5、玉米面0.4、枸杞1、桑叶0.6、辣蓼草0.2、甘草0.2、水适量。
本实施例还提供上述冬瓜保健清酒的酿造方法，其主要包括以下步骤：
浸泡大米 将所述大米清洗净，浸泡5小时，且保持水面高出大米顶面20 cm，沥干水分，得到浸泡后的大米；
蒸煮大米 向所述浸泡后的大米加入水，且水淹没大米8～10cm，得到大米混合物；将该大米混合物放入蒸锅中蒸煮直至蒸锅上汽沸腾20分钟，然后再向该蒸煮过的大米上喷入冷水，再蒸煮至蒸锅上汽沸腾15分钟，得到蒸熟的大米；将蒸熟的大米摊开冷却至室温备用；
制作酒曲 将适量的水煮沸，停止加热，然后将桑叶加入沸水中闷至沸水冷却至室温，过滤，得到桑叶水；将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，然后进行打浆处理得到枸杞浆；将辣蓼草和甘草洗净，并加适量水碾磨成碎末浆，制得辣蓼草甘草浆；将小麦粉、玉米面、黑米粉和所述枸杞浆混合均匀，得到小麦混合粉；然后，一边向所述小麦混合粉中依次加所述桑叶水和所述辣蓼草甘草浆，一边搅拌混合并揉成小麦混合粉团；将所述小麦混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为24～25℃、湿度为48%～50%的室内发酵7天，制得酒曲；
制作冬瓜混合汁 将冬瓜洗净后去皮去籽后获得冬瓜皮、冬瓜籽、冬瓜肉和冬瓜瓤，将所述冬瓜皮切碎后与所述冬瓜肉和所述冬瓜瓤均匀混合打浆，得到冬瓜浆；所述冬瓜籽干燥后进行磨粉制得冬瓜籽粉；将小麦草和柠檬清洗干净后分别进行打浆处理，得到小麦草浆和柠檬浆；将红枣清洗后并去核，获得无核红枣以及红枣核，将所述无核红枣打浆后获得红枣浆，将所述红枣核进行磨粉后获得红枣核粉；然后将所述冬瓜浆、所述冬瓜籽粉、所述小麦草浆、所述柠檬浆、所述红枣浆和所述红枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得所述冬瓜混合汁；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的大米、所述冬瓜混合汁和蜂蜜搅拌均匀；然后在24℃发酵7天，得到酒酿；
压榨制酒 将所述酒酿压榨过滤得到冬瓜保健清酒；在70℃下对所述冬瓜保健清酒进行水浴加热10分钟左右，使所述酒曲上的发酵菌及杂菌失去活性；然后经过冷却、过滤、调味着色、装罐处理，即可得到清酒成品。
实施例2
本实施例提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米105、小麦草9、冬瓜23、柠檬9、蜂蜜5、红枣5、小麦粉4.5、黑米粉0.6、玉米面0.5、枸杞1.3、桑叶0.7、辣蓼草0.25、甘草0.25、水适量。
本实施例还提供一种上述冬瓜保健清酒的酿造方法，该酿造方法与实施例1提供的冬瓜保健清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为25～26℃、湿度为44%～46%的室内发酵7天；在拌曲发酵的步骤中，发酵温度为27℃，发酵时间为4天。
实施例3
本实施例提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米110、小麦草10、冬瓜25、柠檬10、蜂蜜6、红枣6、小麦粉4.5、黑米粉0.6、玉米面0.5、枸杞1.5、桑叶0.8、辣蓼草0.25、甘草0.3、水适量。
本实施例还提供一种上述冬瓜保健清酒的酿造方法，该酿造方法与实施例1提供的冬瓜保健清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为25～26℃、湿度为45%～46%的室内发酵7天；在拌曲发酵的步骤中，发酵温度为25℃，发酵5天。
实施例4
本实施例提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米115、小麦草11、冬瓜28、柠檬11、蜂蜜7、红枣7、小麦粉4.5、黑米粉0.6、玉米面0.5、枸杞1.8、桑叶0.9、辣蓼草0.25、甘草0.35、水适量。
本实施例还提供一种上述冬瓜保健清酒的酿造方法，该酿造方法与实施例1提供的冬瓜保健清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为27～28℃、湿度为42%～44%的室内发酵6天；在拌曲发酵的步骤中，发酵温度为25℃，发酵时间为6天。
实施例5
本实施例提供一种冬瓜保健清酒，其主要由以下重量份原料组成：大米120、小麦草12、冬瓜30、柠檬12、蜂蜜8、红枣8、小麦粉5、黑米粉0.7、玉米面0.6、枸杞2、桑叶1、辣蓼草0.3、甘草0.4、水适量。
本实施例还提供一种上述冬瓜保健清酒的酿造方法，该酿造方法与实施例1提供的冬瓜保健清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为22～23℃、湿度为42%～44%的室内发酵8天；在拌曲发酵的步骤中，发酵温度为26℃，发酵时间为6天。
对上述实施例1～5提供的冬瓜保健清酒的理化特性及感官等各项指标进行评价，评价结果如下表所示：
冬瓜保健清酒的评价表
| 指标 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
| 酒精度/(20℃vol) | 5.2% | 5.9% | 6.6% | 7.2% | 7.7% |
| 总糖(以葡萄糖计) | 75 g/L | 83 g/L | 90 g/L | 99 g/L | 104 g/L |
| 总酸(以乳酸计) | 4.2 g/L | 4.4 g/L | 4.7 g/L | 5.1 g/L | 5.3 g/L |
| 氨基酸态氮 | 0.52 g/L | 0.56 g/L | 0.60 g/L | 0.68 g/L | 0.74 g/L |
| 色泽 | 翠绿色，清凉透明，有光泽 | 翠绿色，清凉透明，有光泽 | 翠绿色，清凉透明，有光泽 | 翠绿色，清凉透明，有光泽 | 翠绿色，清凉透明，有光泽 |
| 香气 | 兼有清酒特有的醇香和柠檬香 | 兼有清酒特有的醇香和柠檬香 | 兼有清酒特有的醇香和柠檬香 | 兼有清酒特有的醇香和柠檬香 | 兼有清酒特有的醇香和柠檬香 |
| 口味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 |
| 风格 | 既有清酒的风格，又有小麦草、冬瓜、柠檬等原料的风味 | 既有清酒的风格，又有小麦草、冬瓜、柠檬等原料的风味 | 既有清酒的风格，又有小麦草、冬瓜、柠檬等原料的风味 | 既有清酒的风格，又有小麦草、冬瓜、柠檬等原料的风味 | 既有清酒的风格，又有小麦草、冬瓜、柠檬等原料的风味 |
| 杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 |
此外，本发明实施例提供的上述冬瓜保健清酒因小麦草、冬瓜、柠檬、蜂蜜、红枣等物质的加入，使得所述冬瓜保健清酒具有其各原料的功效，尤其具有帮助消化、预防便秘、保肝护肾、防治心脑血管疾病、防治各种癌症、降低胆固醇、解毒排毒、提高免疫力、杀菌消炎、降血脂、降血糖以及养颜美容等功效，是适合各类人群的健康酒。
最后应当说明的是：以上实施例仅用以说明本发明的技术方案而非对其限制；尽管参照较佳实施例对本发明进行了详细的说明，所属领域的普通技术人员应当理解：依然可以对本发明的具体实施方式进行修改或者对部分技术特征进行等同替换；而不脱离本发明技术方案的精神，其均应涵盖在本发明请求保护的技术方案范围当中。
Claims (5)
1.一种冬瓜保健清酒，其特征在于，它主要由以下重量份原料组成：大米100～120、小麦草8～12、冬瓜20～30、柠檬8～12、蜂蜜4～8、红枣4～8、小麦粉4～5、黑米粉0.5～0.7、玉米面0.4～0.6、枸杞1～2、桑叶0.6～1、辣蓼草0.2～0.3、甘草0.2～0.4、水适量。
2.根据权利要求1所述的冬瓜保健清酒，其特征在于，它主要由以下重量份原料组成：大米105～115、小麦草9～11、冬瓜23～28、柠檬9～11、蜂蜜5～7、红枣5～7、小麦粉4.5、黑米粉0.6、玉米面0.5、枸杞1.5、桑叶0.7～0.9、辣蓼草0.25、甘草0.3、水适量。
3.一种权利要求1或2所述的冬瓜保健清酒的酿造方法，包括以下步骤：
浸泡大米 将大米清洗净，浸泡4～8小时，沥干水分，得到浸泡后的大米；
蒸煮大米 将所述浸泡后的大米加入水，并放入锅中蒸熟，将蒸熟的大米摊开冷却至室温备用；
制作酒曲 将适量的水煮沸，停止加热，然后将桑叶加入沸水中闷至沸水冷却至室温，过滤，得到桑叶水；将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，然后进行打浆处理得到枸杞浆；将辣蓼草和甘草洗净，并加适量水碾磨成碎末浆，制得辣蓼草甘草浆；将小麦粉、玉米面、黑米粉和所述枸杞浆混合均匀，得到小麦混合粉；然后，一边向所述小麦混合粉中依次加所述桑叶水和所述辣蓼草甘草浆，一边搅拌混合并揉成小麦混合粉团；将所述小麦混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为22～28℃、湿度为40%～50%的室内发酵5～8天，制得酒曲；
制作冬瓜混合汁 将冬瓜洗净后去皮去籽后获得冬瓜皮、冬瓜籽、冬瓜肉和冬瓜瓤，将所述冬瓜皮切碎后与所述冬瓜肉和所述冬瓜瓤均匀混合打浆，得到冬瓜浆；所述冬瓜籽干燥后进行磨粉制得冬瓜籽粉；将小麦草和柠檬清洗干净后分别进行打浆处理，得到小麦草浆和柠檬浆；将红枣清洗后并去核，获得无核红枣以及红枣核，将所述无核红枣打浆后获得红枣浆，将所述红枣核进行磨粉后获得红枣核粉；然后将所述冬瓜浆、所述冬瓜籽粉、所述小麦草浆、所述柠檬浆、所述红枣浆和所述红枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得所述冬瓜混合汁；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的大米、所述冬瓜混合汁和蜂蜜搅拌均匀；然后在24～27℃发酵4～7天，得到酒酿；
压榨制酒 将所述酒酿压榨过滤得到冬瓜保健清酒。
4.根据权利要求3所述的冬瓜保健清酒的酿造方法，其特征在于，所述蒸煮大米的步骤包括：向所述浸泡后的大米加入水，并放入蒸锅中蒸煮直至蒸锅上汽18～22分钟；然后再喷入冷水，再蒸煮至蒸锅上汽10～18分钟，得到蒸熟的大米；将蒸熟的大米摊开冷却至室温备用。
5.根据权利要求3或4所述的冬瓜保健清酒的酿造方法，其特征在于，所述冬瓜保健清酒的酿造方法进一步包括：在65℃～75℃下对所述冬瓜保健清酒进行水浴灭菌、冷却、过滤、调味着色、装罐处理。
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