CN107488550A - 神秘果保健果酒的酿造工艺 - Google Patents

神秘果保健果酒的酿造工艺 Download PDF

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CN107488550A
CN107488550A CN201710890547.7A CN201710890547A CN107488550A CN 107488550 A CN107488550 A CN 107488550A CN 201710890547 A CN201710890547 A CN 201710890547A CN 107488550 A CN107488550 A CN 107488550A
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程龙凤
郑强
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Abstract

本发明提供了一种神秘果保健果酒的酿造工艺，其特征在于：所述的神秘果保健果酒以神秘果为原料，经过原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌等步骤酿造而成；本发明将神秘果切块后放入高度白酒中进行浸泡，避免营养物质的流失，将浸泡后的神秘果打浆并进行复合酶处理，有利于析出更多的神秘果营养物质，能够提高神秘果的利用效率，在陈酿后采用复合澄清剂澄清处理，使成品神秘果保健果酒色泽稳定、酒体透明、口感柔和与美颜等保健功效。

Description

神秘果保健果酒的酿造工艺
技术领域
本发明涉及一种保健酒的酿造工艺，尤其是涉及一种神秘果保健果酒的酿造工艺。
背景技术
神秘果，是典型热带常绿灌木，原产地在西非、加纳、刚果一带。神秘果的果肉酸涩，但含有神秘果蛋白，吃了神秘果两小时内，接着吃其他酸性水果，会觉得这些酸水果不再是酸味，而变为甜味，故名神秘果。神秘果口味独特且用途广泛，但是并没有神秘果保健酒的相关报道。
发明内容
本发明的目的是针对现有神秘果在加工过程中容易破坏其活性成分，造成原料利用率低的缺陷，提供一种神秘果保健果酒的酿造工艺，提高神秘果的利用率。
本发明解决其技术问题所采取的技术方案是：
一种神秘果保健果酒的酿造工艺，其特征在于，由原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌步骤酿造而成，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的神秘果、钙果、刺角瓜、嘉宝果、牛甘果，清洗后切成1cm3的神秘果块、钙果块、刺角瓜块、嘉宝果块、牛甘果块，取10kg的神秘果块、2kg的钙果块、2kg的刺角瓜块、1kg的嘉宝果块、1kg的牛甘果块混合均匀，制得混合原料，将10kg的混合原料置于35kg的酒精度为65%的白酒中进行浸泡18天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干，放入打浆机中打浆，并向10L浆液中添加1200mg的抗坏血酸钠、500mg的偏重亚硫酸钾，搅拌均匀，制得神秘果浆液；
B.酶解：向10kg神秘果浆液中加入0.008kg的果胶酶、0.005kg的纤维素酶，搅拌均匀，43℃的环境中进行复合酶解，静置7h；
C.调配：向酶解后的神秘果浆液中加入麦芽糊精，调节浆液含糖量为32%，添加苹果酸调整总酸含量在1.2mg/100ml，制得混合液；
D.酵母活化：将果糖调配成浓度为12%的糖溶液，煮沸后冷却至20℃，向10kg糖溶液中加入0.9kg的活性干酵母，搅拌均匀，放置25min后，制得酵母活化液；
E.发酵：向10kg混合液中加入1.5kg酵母活化液、1kg的山楂汁、1kg的玉竹汁、1kg的鱼腥草汁、1kg的菊芋汁，温控制在35℃，混合液酒精浓度达到27%体积比时，停止发酵，制得神秘果原酒；
F.混合：取步骤A中的浸泡酒6.5kg、步骤E中的神秘果原酒3.5kg，混合均匀，制得神秘果混合酒；
G.陈酿：将神秘果混合酒在4℃环境下陈酿65天，在陈酿期间采用虹吸法去除沉淀物；
H.澄清过滤：向陈酿后的10kg神秘果混合酒中加入0.006kg的硅藻土、0.014kg的鱼胶，搅拌均匀后静置10h，过滤后制得神秘果保健果酒；
I.灌装杀菌：将澄清过滤后的神秘果保健果酒在真空无菌环境下灌装，将灌装后的神秘果保健果酒在86℃的恒温水浴杀菌7min，制得神秘果保健果酒。
有益效果：本发明将神秘果切块后放入高度白酒中进行浸泡，避免营养物质的流失，将浸泡后的神秘果打浆并进行复合酶处理，有利于析出更多的神秘果营养物质，能够提高神秘果的利用效率，在陈酿后采用复合澄清剂澄清处理，使成品神秘果保健果酒色泽稳定、酒体透明、口感柔和，还具有护心脏、美颜瘦身等保健功效。
具体实施方式
实施例1：
一种神秘果保健果酒的酿造工艺，其特征在于：由原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌等步骤酿造而成，所述的酿造工艺采用以下步骤：
A.原料预处理：选成熟的神秘果，清洗后切成2cm3的神秘果丁，将10kg神秘果丁置于20kg的酒精度为70%的白酒中进行浸泡15天，浸泡结束后过滤得到浸泡酒、神秘果丁，将神秘果丁沥干，放入打浆机中打浆，并向10L浆液中添加1200mg的抗坏血酸钠，搅拌均匀，制得神秘果浆液；
B.酶解：向10kg神秘果浆液中加入0.006kg的果胶酶、0.002kg的纤维素酶，搅拌均匀，50℃的环境中进行复合酶解，静置5h；
C.调配：向酶解后的神秘果浆液中加入葡萄糖，调节浆液含糖量为27%，添加柠檬酸调整总酸含量在1.2mg/100ml，制得混合液；
D.酵母活化：将白砂糖溶解调配成浓度为6%的糖溶液，煮沸后冷却至30℃，向10kg糖溶液中加入0.8kg的活性干酵母，搅拌均匀，放置30min后，制得酵母活化液；
E.发酵：向10kg混合液中加入1kg酵母活化液，温控制在32℃，混合液酒精浓度达到25%体积比时，停止发酵，制得神秘果原酒；
f.混合：取步骤a中的浸泡酒、步骤e中的神秘果原酒4kg，混合均匀，制得神秘果混合酒；
F.混合：取步骤A中的浸泡酒7kg、步骤E中的神秘果原酒3kg，混合均匀，制得神秘果混合酒；
G.陈酿：将神秘果混合酒在8℃环境下陈酿50天，在陈酿期间采用虹吸法去除沉淀物；
H.澄清过滤：向陈酿后的10kg神秘果混合酒中加入0.004kg的硅藻土、0.01kg的皂土，搅拌均匀后静置14h，过滤后制得神秘果保健果酒；
I.灌装杀菌：将澄清过滤后的神秘果保健果酒在真空无菌环境下灌装，将灌装后的神秘果保健果酒在85℃的恒温水浴杀菌8min，制得神秘果保健果酒。
实施例2：
一种神秘果保健果酒的酿造工艺，其特征在于：由原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌等步骤酿造而成，所述的酿造工艺采用以下步骤：
A.原料预处理：挑选成熟的神秘果、无花果、余甘子、蓝靛果、橡果、海棠果、人心果，清洗后切成神秘果块、无花果块、余甘子块、蓝靛果块、橡果块、海棠果块、人心果块，取10kg的神秘果块、1kg的无花果块、1kg的余甘子块、1kg的蓝靛果块、1kg的橡果块、1kg的海棠果块、1kg的人心果块混合均匀，制得混合原料，将10kg的混合原料置于40kg的酒精度为72%的白酒中进行浸泡18天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干，放入打浆机中打浆，并向10L浆液中添加1000mg的抗坏血酸钠、400mg的柠檬酸，搅拌均匀，制得神秘果浆液；
B.酶解：向10kg神秘果浆液中加入0.01kg的果胶酶、0.007kg的纤维素酶、0.003kg的蛋白酶，搅拌均匀，52℃的环境中进行复合酶解，静置4h；
C.调配：向酶解后的神秘果浆液中加入木糖醇，调节浆液含糖量为35%，添加枸橼酸调整总酸含量在1.5mg/100ml，制得混合液；
D.酵母活化：将饴糖调配成浓度为14%的糖溶液，煮沸后冷却至33℃，向10kg糖溶液中加入1kg的活性干酵母，搅拌均匀，放置35min后，制得酵母活化液；
E.发酵：向10kg混合液中加入1.8kg酵母活化液、1kg的葛根汁、1kg的荸荠汁、1kg的马齿苋汁、1kg的反枝苋汁、1kg的神秘粉、1kg的豌豆粉、1kg的麸皮，温控制在27℃，混合液酒精浓度达到26%体积比时，停止发酵，制得神秘果原酒；
F.混合：取步骤A中的浸泡酒5kg、步骤E中的神秘果原酒4kg、苹果酒0.5kg、罗汉果酒0.5kg，混合均匀，制得神秘果混合酒；
G.陈酿：将神秘果混合酒采用微波辅助冷处理加速清酒陈酿，微波频率900MHz，冷处理时间10天，温度4℃；
H.澄清过滤：向陈酿后的10kg神秘果混合酒中加入0.008kg的硅藻土、0.004kg的焦糖色，搅拌均匀后静置16h，过滤后制得神秘果保健果酒；
I.灌装杀菌：将澄清过滤后的神秘果保健果酒在真空无菌环境下灌装，将灌装后的神秘果保健果酒在90℃的恒温水浴杀菌6min，制得神秘果保健果酒。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。

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1.一种神秘果保健果酒的酿造工艺，其特征在于，由原料预处理、酶解、调配、酵母活化、发酵、混合、陈酿、澄清过滤、灌装灭菌步骤酿造而成，采用以下步骤：
A.原料预处理：挑选成熟的神秘果、钙果、刺角瓜、嘉宝果、牛甘果，清洗后切成1cm3的神秘果块、钙果块、刺角瓜块、嘉宝果块、牛甘果块，取10kg的神秘果块、2kg的钙果块、2kg的刺角瓜块、1kg的嘉宝果块、1kg的牛甘果块混合均匀，制得混合原料，将10kg的混合原料置于35kg的酒精度为65%的白酒中进行浸泡18天，浸泡结束后过滤得到浸泡酒、混合原料，将混合原料沥干，放入打浆机中打浆，并向10L浆液中添加1200mg的抗坏血酸钠、500mg的偏重亚硫酸钾，搅拌均匀，制得神秘果浆液；
B.酶解：向10kg神秘果浆液中加入0.008kg的果胶酶、0.005kg的纤维素酶，搅拌均匀，43℃的环境中进行复合酶解，静置7h；
C.调配：向酶解后的神秘果浆液中加入麦芽糊精，调节浆液含糖量为32%，添加苹果酸调整总酸含量在1.2mg/100ml，制得混合液；
D.酵母活化：将果糖调配成浓度为12%的糖溶液，煮沸后冷却至20℃，向10kg糖溶液中加入0.9kg的活性干酵母，搅拌均匀，放置25min后，制得酵母活化液；
E.发酵：向10kg混合液中加入1.5kg酵母活化液、1kg的山楂汁、1kg的玉竹汁、1kg的鱼腥草汁、1kg的菊芋汁，温控制在35℃，混合液酒精浓度达到27%体积比时，停止发酵，制得神秘果原酒；
F.混合：取步骤A中的浸泡酒6.5kg、步骤E中的神秘果原酒3.5kg，混合均匀，制得神秘果混合酒；
G.陈酿：将神秘果混合酒在4℃环境下陈酿65天，在陈酿期间采用虹吸法去除沉淀物；
H.澄清过滤：向陈酿后的10kg神秘果混合酒中加入0.006kg的硅藻土、0.014kg的鱼胶，搅拌均匀后静置10h，过滤后制得神秘果保健果酒；
I.灌装杀菌：将澄清过滤后的神秘果保健果酒在真空无菌环境下灌装，将灌装后的神秘果保健果酒在86℃的恒温水浴杀菌7min。
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108634302A (zh) * 2018-05-10 2018-10-12 中山瑞德生物科技有限公司 一种神秘果酵母菌酵素及其制备方法
CN108728300A (zh) * 2018-05-31 2018-11-02 芜湖市三山区绿色食品产业协会 海棠果酒的酿造工艺
CN109234096A (zh) * 2018-11-12 2019-01-18 宁夏西夏王葡萄酒业有限公司 一种欧李葡萄酒及其制备方法
CN110236059A (zh) * 2019-06-18 2019-09-17 廖建文 嘉宝果固体饮料及其制备方法

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CN106318821A (zh) * 2016-08-28 2017-01-11 余芳 高粱果保健果酒的酿造工艺

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CN106318821A (zh) * 2016-08-28 2017-01-11 余芳 高粱果保健果酒的酿造工艺

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108634302A (zh) * 2018-05-10 2018-10-12 中山瑞德生物科技有限公司 一种神秘果酵母菌酵素及其制备方法
CN108728300A (zh) * 2018-05-31 2018-11-02 芜湖市三山区绿色食品产业协会 海棠果酒的酿造工艺
CN109234096A (zh) * 2018-11-12 2019-01-18 宁夏西夏王葡萄酒业有限公司 一种欧李葡萄酒及其制备方法
CN110236059A (zh) * 2019-06-18 2019-09-17 廖建文 嘉宝果固体饮料及其制备方法

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