CN107467608A - 一种柠檬料酒的制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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Abstract
本发明公开了一种柠檬料酒的制作工艺,每升所述柠檬料酒包括以下组分:大葱100~200g、姜100~200g、柠檬50~150g、百里香精油2~3mL、白砂糖20~35g、食盐20~30g、陈酿的黄酒900mL;该柠檬料酒的制作工艺,包括以下步骤:(1)配料的预处理,(2)调配,(3)杀菌,(4)陈酿;通过陈酿的黄酒、混合柠檬汁和百里香精油的科学合理的混合,比传统的料酒对肉类、水产类等原材料的去腥的效果更好,能增加肉的细嫩度,且该柠檬料酒的存储时间更久。
Description
技术领域
本发明涉及调味料酒的加工技术领域,更具体的来说涉及一种柠檬料酒的制备的工艺。
背景技术
料酒是一种专门用于烹饪调味的酒,料酒的主要作用是去除肉类、水产类的腥味,增加菜肴的香味。现有的调味的料酒主要以黄酒为主体,添加食用食盐、多种植物的香辛料,配制而成的液体调味品。
柠檬,又称柠果、洋柠檬、益母果等,因其味极酸,肝虚孕妇最喜食,故称益母果或益母子。柠檬中含有丰富的柠檬酸,因此被誉为“柠檬酸仓库”;它富含维生素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,用于预防感冒、刺激造血和抗癌等作用,对人体十分有益。百里香是一种多年生植物,味道辛香适中,百里香精油是百里香的枝叶中在一定的条件下通过萃取而得,主要成分为沉香醇,具有浓青带甜的木青气息,似玫瑰木的香气,绿茶的清香,果香的气息,香气柔和。
目前,料酒为了达到长期的存储的目的,一般采用加入过量亚硝酸盐及二氧化硫等类的防腐剂,有害生体的健康。
发明内容
本发明的目的在于:针对上需要在料酒中加入过量防腐剂现象,而导致的危害人体的健康的问题,本发明提供一种柠檬料酒的制备工艺。
本发明采用的技术方案如下:
一种柠檬料酒的制作工艺,每升所述柠檬料酒包括以下组分:
大葱100~200g、姜100~200g、柠檬50~150g、百里香精油2~3mL、白砂糖20~35g、食盐20~30 g、陈酿的黄酒900mL;
所述柠檬料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱、姜、柠檬分别切碎到一定的大小;将大葱和姜加入一定量的水,于一定的温度下浸取一定的时间,过滤、冷却后得到其水浸提取液;将切碎的柠檬放入榨汁机,于室温下榨汁15~30min,压滤得到柠檬汁;
(2)调配:将水浸提取液、柠檬汁、白砂糖和食盐混合均匀,得到混合的柠檬汁;再将陈酿的黄酒、百里香精油和混合的柠檬汁依次混合均匀,过滤,定容,得到柠檬料酒半成品;
(3)杀菌:将得到的柠檬料酒半成品装瓶,于75~90℃的水浴中加热30~50min,自然冷却;
(4)陈酿:将杀菌后的瓶装的柠檬料酒半成品陈酿3~7天,得到所述的柠檬料酒成品。
通过采用黄酒可以溶解肉类、水产类异味物质,把其中的异味物质挥发,并诱发肉类、水产类本身的香味;通过采用柠檬,柠檬里面含有柠檬酸,能够中和水产类中的具有腥味的碱性物质,又可以防腐,延长料酒的保存期;另外柠檬酸为料酒引入了维生素,能够促进胃中蛋白酶的分泌,促进消化;采用大葱、姜辛香料类物质,散发出香味,增加肉类、水产类的的香味;再在料酒中加入一定量的百里香精油,引入沉香醇,能增加原材料的清香气息,减少了肉类和水产类的肥腻感;加入食盐和白砂糖,能够调和香味,使香味浓郁,味道醇厚鲜美。
优选地,所述的黄酒的陈酿的时间为35~45天,增加黄酒的品质、风味。
优选地,将所述的大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝、将新鲜的柠檬切成0.5~1 cm的薄片,将大葱和姜加入其总质量的2~3倍的水中,于95~100℃的条件下水浸25~40min。
优选地,所述的陈酿的黄酒、百里香精油和混合的柠檬汁的体积比为900:(2~3):(95~100)。
优选地,制得的所述的柠檬料酒的乙醇的重量百分比为11~15%。
优选地,所述的百里香精油是沉香醇百里香精油。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本发明的料酒通过陈酿的黄酒、混合的柠檬汁和百里香精油的科学合理的混合,比传统的料酒对肉类、水产类等原材料的去腥的效果更好,能增加肉的细嫩度,且该柠檬料酒不添加防腐剂存储时间久;
2.本发明通过采用柠檬汁,增加了料酒中维生素的含量,促进胃中蛋白酶的分泌,促进胃肠的蠕动,从而促进消化;
3.本发明通过加入柠檬汁,由于柠檬汁是天然的防腐剂,能增加食品的安全系数;
4.本发明通过添加百里香精油,百里香精油里面含有大量的沉香醇,能够诱发肉类、水产类的原材料本身的香味,又能增加原材料的清香气息,减少了肉类和水产类的肥腻感;
5.本发明通过采用柠檬汁和百里香精油,可以提高人体的免疫系统,滋补强身。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
实施例1
一种柠檬料酒的制作工艺,每升所述柠檬料酒包括以下组分:
大葱100g、姜100g、柠檬50g、百里香精油2mL、白砂糖20g、食盐20g、陈酿的黄酒900mL;
所述柠檬料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝、将新鲜的柠檬切成0.5~1cm的片;将大葱段和姜丝加入其总质量的2~3倍的水,于95℃的温度下浸取25min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将切碎的柠檬放入榨汁机,于室温下榨汁一定的时间,压滤得到柠檬汁;
(2)调配:将水浸提取液、柠檬汁、20g白砂糖和20g食盐混合均匀,得到混合的柠檬汁;再将900mL陈酿的黄酒、2mL百里香精油和混合的柠檬汁依次混合均匀,过滤,最后用水定容至 1000mL,得到柠檬料酒;
(3)杀菌:将得到的柠檬料酒装瓶,于75℃的水浴中加热30min,自然冷却;
(4)陈酿:将杀菌后的瓶装的柠檬料酒陈酿3~7天,得到柠檬料酒的乙醇的含量的为11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35~45天,所述的百里香精油是沉香醇百里香精油。
本实施例通过采用大葱100g、姜100g、柠檬50g、百里香精油2mL、白砂糖20g、食盐20g和陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长,长达3年,更强的去腥能力,增香的功能、助消化、提高免疫系统、风味独特的料酒。
实施例2
一种柠檬料酒的制作工艺,每升所述柠檬料酒包括以下组分:
大葱150g、姜150g、柠檬100g、百里香精油2.5mL、白砂糖25g、食盐23g、陈酿的黄酒900mL;
所述柠檬料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝、将新鲜的柠檬切成0.5~1cm的薄片;将大葱段和姜丝加入其总质量的2~3倍的水,于97℃的温度下浸取30min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将切碎的柠檬放入榨汁机,于室温下榨汁一定的时间,压滤得到柠檬汁;
(2)调配:将水浸提取液、柠檬汁、25g白砂糖和23g食盐混合均匀,得到混合的柠檬汁;再将900mL陈酿的黄酒、2.5mL百里香精油和混合的柠檬汁依次混合均匀,采用硅藻过滤机过滤,用水定容至1000mL,得到柠檬料酒;
(3)杀菌:将得到的柠檬料酒装瓶,于80℃的水浴中加热40min,自然冷却;
(4)陈酿:将杀菌后的瓶装的柠檬料酒陈酿3~7天,得到柠檬料酒的乙醇的含量的为11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35~45天,所述的百里香精油是沉香醇百里香精油。
本实施例通过采用大葱150g、姜150g、柠檬100g、百里香精油2.5mL、白砂糖25g、食盐 23g和陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长、长达三年多,具有更强的去腥能力、具有增香的功能、具有助消化、具有提高免疫系统、具有风味独特的料酒。
实施例3
一种柠檬料酒的制作工艺,每升所述柠檬料酒包括以下组分:
大葱200g、姜200g、柠檬150g、百里香精油3mL、白砂糖35g、食盐30g、陈酿的黄酒900 mL;
所述柠檬料酒的制作工艺,包括以下步骤:
(1)配料的预处理:包括固体配料的切碎以及水浸取液和榨汁液的制备;固体配料的切碎是将大葱切成1~2cm的小段、将姜切成0.1~0.5cm丝、将新鲜的柠檬切成0.5~1cm的片;将大葱段和姜丝加入其总质量的2~3倍的水,于95℃的温度下浸取25min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将切碎的柠檬放入榨汁机,于室温下榨汁一定的时间,压滤得到柠檬汁;
(2)调配:将水浸提取液、柠檬汁、35g白砂糖和30g食盐混合均匀,得到混合的柠檬汁;再将陈酿的黄酒、百里香精油和混合的柠檬汁依次混合均匀,采用硅藻过滤机过滤,采用水定容至 1000mL,得到柠檬料酒;
(3)杀菌:将得到的柠檬料酒装瓶,于90℃的水浴中加热50min,自然冷却;
(4)陈酿:将杀菌后的瓶装的柠檬料酒陈酿3~7天,得到柠檬料酒的乙醇的含量的为11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35~45天,所述的百里香精油是沉香醇百里香精油。
本实施例通过采用大葱200g、姜200g、柠檬150g、百里香精油3mL、白砂糖35g、食盐30 g和陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长、长达三年多,具有更强的去腥能力、具有增香的功能、具有助消化、具有提高免疫系统、具有风味独特的料酒。
上述实施例1~3所述柠檬料酒的保质期如表1所示:在柠檬料酒里面添加柠檬和经过水浴杀菌可以使柠檬料酒的保质期长达三年。
表1实施例1~3所述柠檬料酒的保质期的数据
以上仅是本发明的优选实施方式,应当指出的是,上述优选实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种柠檬料酒的制作工艺,其特征在于,每升所述柠檬料酒包括以下组分:大葱100~200g、姜100~200g、柠檬50~150g、百里香精油2~3mL、白砂糖20~35g、食盐20~30g、陈酿的黄酒900mL;
所述柠檬料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱、姜、柠檬分别切碎到一定的大小;将大葱和姜加入一定量的水,于一定的温度下浸取一定的时间,过滤、冷却后得到其水浸提取液;将切碎的柠檬放入榨汁机,于室温下榨汁15~30min,压滤得到柠檬汁;
(2)调配:将水浸提取液、柠檬汁、白砂糖和食盐混合均匀,得到混合的柠檬汁;再将陈酿的黄酒、百里香精油和混合的柠檬汁依次混合均匀,过滤,定容,得到柠檬料酒半成品;
(3)杀菌:将得到的柠檬料酒半成品装瓶,于75~90℃的水浴中加热30~50min,自然冷却;
(4)陈酿:将杀菌后的瓶装的柠檬料酒半成品陈酿3~7天,得到所述的柠檬料酒成品。
2.根据权利要求1所述的一种柠檬料酒的制备工艺,其特征在于,所述的黄酒的陈酿的时间为35~45天。
3.根据权利要求1所述的一种柠檬料酒的制备工艺,其特征在于,将所述的大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝、将新鲜的柠檬切成0.5~1cm的薄片,将大葱和姜加入其总质量的2~3倍的水中,于95~100℃的条件下水浸25~40min。
4.根据权利要求1所述的一种柠檬料酒的制备工艺,其特征在于,所述的陈酿的黄酒、百里香精油和混合的柠檬汁的体积比为900:(2~3):(95~100)。
5.根据权利要求1所述的一种柠檬料酒的制备工艺,其特征在于,制得的所述的柠檬料酒的乙醇的重量百分比为11~15%。
6.根据权利要求1所述的一种柠檬料酒的制备工艺,其特征在于,所述的百里香精油是沉香醇百里香精油。
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