CN107267329A - 一种减少肝损伤的柠檬酒 - Google Patents
一种减少肝损伤的柠檬酒 Download PDFInfo
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Abstract
本发明公开了一种可减少肝损伤的柠檬酒及其制备方法。制备工艺为:将净柠檬鲜果加水回流提取分离挥发油;固体残余物冷却,加大米混匀,温浴酶解,过滤,调节pH为3‑5,糖度为16‑20%,得酶解滤液;灭菌,发酵15‑20天,得发酵液;发酵液再次酶解,过滤,陈化6个月以上,得低度原浆酒;或再蒸馏,陈化6个月以上,得高度原浆酒;加水和适量挥发油勾兑原浆酒,得不同酒精含量、不同香味的柠檬酒。本发明柠檬酒经试验证明,具有显著降低酒的肝损伤作用,且制备方法简单,生产成本较低,风味独特。和普通白酒相比,该酒饮用后,体内的乙醇和乙醛清除率较快,对肝脏伤害极小,适宜特殊人群作为功能性食品长期饮用。
Description
技术领域
本发明涉及一种用特殊方法制备,可减少肝损伤的柠檬酒及其制备方法。
背景技术
肝脏是机体的解毒器官,机体代谢过程中产生的一些产物及外界进入机体的各种有害物,随血液进入肝脏后,经各种生化反应,生成比原来毒性低或无毒的易溶解的化合物,从尿或胆汁中排除体外,保证机体不受毒物的侵蚀而正常运行。但机体若大量或长期受到有毒有害物的侵袭,如长期大量饮酒、长期服用抗结核及某些抗生素类药物、长期接触放射性辐射及房屋装饰材料中的有害物等都会引起肝脏的急、慢性损伤。肝脏的急、慢性损伤,影响肝脏对内毒素的清除能力,进而导致肝脏实质性损伤,严重影响身体的健康。
柠檬中富含柠檬酸、橙皮苷、圣草枸橼苷等类黄酮成分,具有降血脂、降血压,预防心血管疾病的良好功效,尤其是柠檬皮中,橙皮苷、圣草枸橼苷的含量更高,分别高达27.37mg/g,9.38mg/g,高于果肉中的6.64mg/g,但由于柠檬皮非柠檬可食部,大多数时候被丢弃,造成浪费。将柠檬全果发酵生产酒,可以提高柠檬的利用率,但柠檬含糖量少,酸度高,其中富含纤维素,果胶,为进一步发酵生产带来了困难。
目前,柠檬酒一般是采用柠檬与酒浸泡之后得到。如意大利及其他欧美地区的柠檬酒是使用柠檬皮、酒精、水与蔗糖制成的,作为是一种常见的餐后酒,近些年来,也在世界范围内流行开来。该类柠檬酒呈黄色、味甜且有强烈的柠檬香味,但并没有柠檬汁本身的酸味和苦味。
目前,市场上还有很多具备一定保健作用的果酒,但大都存在以下缺陷:要么酒精浓度过底,不受爱酒人士欢迎,要么饮用会对肝脏造成较大损害;或由于酿酒方法不当,破坏了原料的保健作用,口感不佳;或制备方法过于复杂,成本过高等。
发明内容
本发明提供一种由特殊方法酿造,具有降低酒精肝毒性的柠檬酒。
所述柠檬酒由以下方法制备,包括如下步骤:
1、净柠檬鲜果,破碎,按料液比1-8倍加水,回流提取5小时以上,收集馏出液分离挥发油及固体残余物备用;
2、固体残余物冷却至37℃,加蒸熟大米,混匀,加酶温浴酶解;过滤,滤液调节pH为3-5,糖度为16-20%,得酶解滤液;
3、酶解滤液灭菌,加发酵菌发酵15-20天,得发酵液;
4、发酵液加酶温浴酶解,过滤,陈化6个月以上,得低度原浆酒;或再蒸馏,陈化6个月以上,得高度原浆酒。
5、低度原浆酒或高度原浆酒加水勾兑,加步骤(1)所述的挥发油适量,即得不同酒精含量、不同味道的柠檬酒。
所述步骤2和步骤4所述的酶是由果胶酶、淀粉酶、纤维素酶和单宁酶组成的混合酶;其中步骤2混合酶各组分与柠檬鲜果的配比按重量份计为1:1:1:1:1000,酶解时间为1-2小时;步骤4混合酶用量为步骤2的7-10%,酶解时间为1小时。
所述步骤3发酵菌是由根霉、生香酵母、活化干酵母和乳酸菌组成的混合菌,各组分的用量按重量计分别是酶解滤液的0.01-0.03%,0.01-0.02%,0.01-0.02%,0.01-0.02%。
所述步骤3的灭菌方法为120-125℃条件下,加热10-20分钟。
与现有技术相比,本方法所得柠檬酒保留了原含有黄酮多酚类有益成分及其他风味成分,最重要的一点是,柠檬浸制酒中单位体积的酒中的柠檬量不能太多,多则柠檬里面的挥发油性成分太过浓烈,使酒的口感降低,因此,也就致使普通柠檬酒中柠檬的相对含量较少(春中有益多酚因而减少)。而采用本方法得到的柠檬酒,增加了有益成分的量,并兼顾了柠檬清香的良好口感。具有较好的降低酒的肝损伤作用,且制备方法简单,生产成本较低,风味独特。和普通白酒相比,该酒饮用后,体内的乙醇和乙醛清除率较快,对肝脏伤害极小,适宜特殊人群作为功能性食品长期饮用。
具体实施方式
下面结合实施例,对本发明做进一步说明。
一、柠檬酒的酿制
实施例1
取柠檬鲜果60kg,洗净破碎,加入水60千克,加热至37℃,取大米60千克,蒸熟后与前述柠檬混匀,加入果胶酶60g,淀粉酶60g,纤维素酶60g,单宁酶60g,匀浆,37℃温浴酶解1h,搅拌,调pH4.5,糖度为16%。在125℃条件下加热20分钟灭菌。将灭菌后的的混合物加入0.01%根霉,0.02%生香酵母,0.02%活化干酵母,0.02%乳酸菌发酵,发酵时间为20天,发酵结束后,加入果胶酶5g,淀粉酶5g,纤维素酶5g,单宁酶5g,保温60min,过滤。
所得滤液,平均分成两部分,一部分放置于阴凉处,陈酿6个月以上,即得A1;另一部分常规蒸馏,得浓度在70%的原酒,放置6个月以上,即得AII。
将AI、AII以及纯净水,按不同比例调配勾兑,即可得到酒精含量为12%、35%、45%、52%的酒,均有强烈的柠檬挥发油刺激性。
实施例2
取柠檬鲜果60kg,加入水420升,多功能提取罐回流5小时,收集馏出液并分离挥发油备用,罐内残余物另罐冷却至37℃,取大粘60千克,蒸熟后与前述柠檬混匀,加入果胶酶60g,淀粉酶60g,纤维素酶60g,单宁酶60g,匀浆,37℃温浴酶解1h,搅拌,调pH4.5,糖度为16%。在125℃条件下加热20分钟灭菌。将灭菌后的的混合物加入0.01%根霉,0.02%生香酵母,0.02%活化干酵母,0.02%乳酸菌发酵,发酵时间为20天,发酵结束后,加入果胶酶5g,淀粉酶5g,纤维素酶5g,单宁酶5g,保温60min,过滤。
所得滤液,平均分成两部分,一部分放置于阴凉处,陈酿6个月以上,即得BI;另一部分常规蒸馏,得浓度在70%的原酒,放置6个月以上,即得BII。
将BI、BII以及纯净水,按不同比例调配勾兑,然后分别加入相当于酒内所含原柠檬量的5%的挥发油,即可得到酒精含量为12%、35%、45%、52%的酒。其口感醇和,柠檬清香淡雅,未有强烈的柠檬挥发油刺激性。亦可根据需要通过增加或减少挥发油的加入量来调节柠檬的味道,而不减少其他非挥发性有益成分的组成。
二、小鼠饮酒试验
实验材料:恒温水浴锅(上海一恒科技有限公司)、紫外分光光度计(北京UV普析通用TU-1901)、sigma高速冷冻离心机、电子天平。A-12%、A-35%与A-52%的柠檬酒(将AI、AII以及纯净水,调配勾兑);B-12%、B-35%与B-52%的柠檬酒(将BI、BII以及纯净水,调配勾兑,分别加入相当于酒内所含原柠檬量的5%的挥发油),自制;35%与52%酒精(采用市售95%食用酒精加纯净水勾兑);生理盐水(昆明市宇斯药业有限公司);丙二醛试剂盒(南京建成生物工程有限公司);还原型谷胱甘肽试剂盒(南京建成生物工程有限公司);甘油三酯试剂盒(南京建成生物工程有限公司);谷草转氨酶试剂盒(南京建成生物工程有限公司);谷丙转氨酶试剂盒(南京建成生物工程有限公司)。SPF级昆明小鼠,雄性,18g-20g,由广东省医学动物实验中心提供。
实验方法:小鼠随机分为9组,每组12只。分别为空白组、模型组、A-12%组、A-35%组、A-52%组、B-12%组、B-35%组、B-52%组。各组动物饲养适应环境一周后给药,各酒组按14mL/kg剂量灌胃50%乙醇,空白组灌胃等剂量蒸馏水。给酒16h后小鼠称重,摘眼球取血,拉颈椎处死,肝脏称重后加入生理盐水制成10%匀浆液。全血37°孵育30min,离心分离血清。试剂盒法测定小鼠肝脏中的丙二醛、谷胱甘肽、甘油三酯及血清谷草转氨酶、谷丙转氨酶含量,并计算肝指数。实验结果:结果见表1与表2。
表1各酒对肝脏中丙二醛、谷胱甘肽、甘油三酯的影响
注:和35%组相比,**P<0.01,*P<0.05;和空白组相比,#P<0.05,##P<0.01
表2各酒对小鼠血清中肝指数、谷草转氨酶、谷丙转氨酶的影响
注:和35%组相比,**P<0.01,*P<0.05;和空白组相比,#P<0.05,##P<0.01
乙醇吸收后进入肝脏,脱氢氧化生成乙醛。乙醛堆积可使三羧酸循环障碍,脂肪酸氧化减弱,脂肪在肝脏中沉积。同时,乙醛可激活黄嘌呤氧化酶,生成超氧化阴离子和自由基,造成急性酒精性肝损伤,肝脏中丙二醛和甘油三酯含量显著增加,谷胱甘肽含量显著下降。肝损伤同时可发生肝指数上升,血清谷草转氨酶和谷丙转氨酶增加。
与35%酒精组相比,B-12%、B-35%、B-52%各组的肝指数、谷草转氨酶、谷丙转氨酶均显著下降,这表明,与传统酒相比,采用该专利申请所制备的柠檬酒的急性肝损伤毒性更低。
Claims (4)
1.一种减少肝损伤的柠檬酒,其特征在于,该柠檬酒的酿制工艺包括以下步骤:
(1)净柠檬鲜果,破碎,按料液比1-8倍加水,回流提取5小时以上,收集馏出液分离挥发油及固体残余物备用;
(2)固体残余物冷却至37℃,加蒸熟大米,混匀,加酶温浴酶解;过滤,滤液调节pH为3-5,糖度为16-20%,得酶解滤液;
(3)酶解滤液灭菌,加发酵菌发酵15-20天,得发酵液;
(4)发酵液加酶温浴酶解,过滤,陈化6个月以上,得低度原浆酒;或再蒸馏,陈化6个月以上,得高度原浆酒。
(5)低度原浆酒或高度原浆酒加水勾兑,按柠檬香味浓度要求加步骤(1)所述的挥发油,即得不同酒精含量、不同味道的柠檬酒。
2.如权利要求书1所述的柠檬酒,其特征在于,步骤(2)和步骤(4)所述的酶是由果胶酶、淀粉酶、纤维素酶和单宁酶组成的混合酶;其中步骤(2)混合酶各组分与柠檬鲜果的配比按重量份计为1:1:1:1:1000,酶解时间为1-2小时;步骤(4)混合酶用量为步骤(2)的7-10%,酶解时间为1小时。
3.如权利要求书1所述的柠檬酒,其特征在于,步骤(3)发酵菌是由根霉、生香酵母、活化干酵母和乳酸菌组成的混合菌,各组分的用量按重量计分别是酶解滤液的0.01-0.03%,0.01-0.02%,0.01-0.02%,0.01-0.02%。
4.如权利要求书1所述的柠檬酒,其特征在于,步骤(3)的灭菌方法为120-125℃条件下,加热10-20分钟。
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