CN107751945B - 一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法 - Google Patents
一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法 Download PDFInfo
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- CN107751945B CN107751945B CN201710900771.XA CN201710900771A CN107751945B CN 107751945 B CN107751945 B CN 107751945B CN 201710900771 A CN201710900771 A CN 201710900771A CN 107751945 B CN107751945 B CN 107751945B
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Classifications
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- A—HUMAN NECESSITIES
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- 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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- 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
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- A23L27/72—Encapsulation
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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
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- A23L27/77—Use of inorganic solid carriers, e.g. silica
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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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及料酒加工领域,为了促进料酒产品多样化,研制出一种有提鲜、增甜和保健作用的新型料酒。本发明提出了一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,将食用菌经过超声浸提过滤后的滤渣和糯米一起蒸饭,并将食用菌提取液放在前酵和后酵里共同参与发酵,使得食用菌的有效成分能充分的被利用;采用香雪酒的酿造工艺,使料酒的甜味效果明显;并将料酒的外面包覆一层膜,形成胶囊球料酒,使每粒胶囊都有准确的剂量,且风味保持的更加持久。
Description
技术领域
本发明涉及料酒加工领域,具体涉及一种富含食用菌偏鲜偏甜胶囊球料酒的制备工艺。
背景技术
料酒主要是用于烹饪调味。它是以黄酒做基酒,加入一些香辛料和调味料做成的,是一种调味酒。料酒的作用主要是去除鱼、肉类的腥膻味,增加菜肴的香气,有利于咸甜各味充分渗入菜肴中。当前人们越来越注重养生保健,保健产品是当前的一大热点。食用菌不仅具有肉质细嫩,香味浓郁,味道鲜美的调味作用,而且还有消炎、抗肿瘤活性、调节人体平衡以及提高人体免疫力的保健作用。将食用菌的调味作用和保健作用应用到料酒领域,研制出一种新型功能性料酒是十分有必要的。
食用菌的提鲜作用体现在:它的鲜味和甜味与单核苷酸和氨基酸息息相关,5'-核苷酸是典型的呈鲜味物质,根据氨基酸的呈味特性,又可以将氨基酸分为鲜味、甜味、苦味和无味四类。自然界存在的游离核苷酸为5'-核苷酸,具有鲜味的核苷酸类是5'-鸟苷酸、5'-肌苷酸、5'-黄苷酸、5'-腺苷酸,且有些氨基酸也具有提鲜和增甜作用,如天门冬氨酸和谷氨酸具有鲜味特性,甘氨酸和丙氨酸具有甜味特性,研究表明,香菇、平菇、草菇、茶树菇和鸡腿菇中的5'-核苷酸和甜味氨基酸含量特别高;食用菌的保健作用体现在:从食用菌中提取出来的多糖,具有明显的抗癌活性,还具有抗细菌、抗病毒的作用;且环磷酸腺苷(cAMP)、环磷酸鸟苷(cGMP)、环磷酸胞苷(cCMP)等核苷是调节代谢的活性物质,具有抑制细胞生长和促进细胞分化的作用,可用于抗肿瘤,治疗牛皮癣以及冠心病、心绞痛等;且其中的活性蛋白具有免疫调节的作用,活性肽有抗氧化的功能;其中的萜类物质能降低血脂、护肝排毒、抗氧化、抗菌抗炎、抗HIV病毒和疱疹病毒、抑制肝脏肿瘤细胞等活性,还有止痛、镇静等功效。如果单纯加入纯的具有鲜味的核苷酸和氨基酸只有调味功能没有保健功能,食用菌参与料酒的酿制,不仅增加了料酒产品风味的多样性,而且还是有益于人体健康的保健品。
目前市面上流行的大多是瓶装的液体料酒,添加时由于每个人手法的不同,剂量不好把握,不能很好地发挥料酒的增香添味的作用;且具有调味和保健双重作用的料酒产品还很少。
发明内容
为了促进料酒产品多样化,本发明提出了一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法。将食用菌经过超声浸提过滤后的滤渣和糯米一起蒸饭,并将食用菌提取液放在前酵和后酵里共同参与发酵,使得食用菌的有效成分能充分的被利用;采用类似香雪酒的酿造工艺,酿造出的料酒甜味效果明显;并将料酒的外面包覆一层膜,形成胶囊球料酒,使每粒胶囊都有准确的剂量,由于有膜的存在,风味保持的更加持久。
本发明是通过以下技术方案实现的:一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法为以下步骤:
(1)将香菇、平菇、草菇、茶树菇和鸡腿菇洗净、晾干,真空干燥4~8h,超微粉碎至10~20μm,将水与食用菌进行超声浸提,然后过滤,得滤液和滤渣,滤液进行离心处理,取上清液,得食用菌浸提液;
食用菌中香菇、平菇、草菇、茶树菇和鸡腿菇为任意比,作为优选,香菇、平菇、草菇、茶树菇和鸡腿菇的质量比为1:1:1:1:1。
作为优选,超声浸提条件为,浸提温度为55~60℃,超声浸提时间为1.5~3.5h,液固比为3~4:1。
(2)富含食用菌料酒的制备:
取糯米,淘洗若干次,去除杂质;将洗净的米浸泡20~30d,水面高出米面10~15cm;将浸泡的米捞出,用清水淋净糯米上的浆水;将糯米和食用菌滤渣混合,一起进行蒸饭,蒸饭1~2h;用清洁的冷水从米饭上面淋下,以降低品温,冷却到28~32℃;加入酒药和食用菌浸提液,与蒸熟的饭混合,并进行搭窝,落缸后的温度控制在26~30℃,糖化36~48h以后进行窝曲;发酵窝已达8/10~9/10的成熟醪投入麦曲,待酒醅固体部分向上浮起,形成醪盖,其下面的聚醅液14~16cm的高度时,投入40~50度的白酒槽烧,搅拌后加盖静置22~26h,得到槽烧后的酒醅;将槽烧后的酒醅灌坛,灌坛时,将缸中的酒醅充分捣匀,使固液均匀,并添加剩余的食用菌浸提液,混匀,经4~5个月,即可进行压榨得到酿造酒;取出20~30%的酿造酒,按酿造酒与香辛料的液质比2~3:1,加入一定比例经超微粉碎10~20μm的香辛料,灌入坛子浸提,密闭浸提5~7d,过滤,离心处理,取上清液,得香辛料浸提液;将剩余酿造酒过滤,然后加入香辛料浸提液和食盐,加入食盐的量为酿造酒的1.2~1.5%;过滤、杀菌,制得食用菌偏鲜偏甜料酒;
酒药的使用量为糯米质量的1~2%,麦曲的添加量为糯米质量的3~5%,食用菌的添加量为糯米原料的5%,在前酵和后酵中加入食用菌浸提液的质量比例为1:1,白酒槽烧的量为糯米质量的90~110%。
作为优选,香辛料浸提中,以重量份计,香辛料的比例为:花椒:桂皮:茴香:谷茴香:丁香:陈皮:香叶:肉桂:砂仁=2:3:3:3:1:3:3:1:1,混合后超微粉碎至10~20μm。
(3)富含食用菌偏鲜偏甜胶囊球料酒的制备
富含食用菌偏鲜偏甜胶囊球料酒的制备方法为:取制备出的富含食用菌的料酒2mL,加入食用海藻酸钠0.1g,搅拌后倒入到磨具中,静置10min;将食用氯化钙用水溶解,质量浓度为3%~5%,调节氯化钙溶液的pH在6.8~7.2之间,再加入食用甘油,食用甘油在食用氯化钙溶液中的体积浓度为1.0~1.5%,然后将磨具里的液体倒入食用氯化钙溶液里,静置15min,即形成颗粒状的富含食用菌的偏鲜偏甜胶囊球料酒。
作为优选,所述磨具呈圆勺状。
作为优选,选用柠檬酸钠调节氯化钙溶液的pH值。
海藻酸钠是一种高粘性的高分子化合物,容易形成凝胶和成膜。氯化钙是一种固化剂,钙离子起到耦合作用,形成多维网格结构。海藻酸钠和氯化钙反应,可将羧基上的钠换成钙,生成凝胶和氯化钠,因此可以成膜包覆料酒生成胶囊球料酒。
本方法制得的料酒常温贮藏,食用时可剥开外面的一层膜流出料酒,或直接投放到热锅里,在60~70℃的温度下胶囊膜会破坏流出料酒。
本发明在蒸饭的时候添加经过超声浸提过滤的滤渣,在前酵和后酵中加入食用菌浸提液,能使食用菌及其里面的有效成分均能充分的被利用;采用香雪酒酿造工艺,会使甜味效果明显;利用超微粉碎机对食用菌进行粉碎,将食用菌进行细化,增大了食用菌的比表面积,使食用菌的有效成分更容易被提取出来;形成胶囊球料酒,会使风味物质更加浓厚,不易挥发,储藏更加稳定,且能准确把握剂量。
与现有技术相比,本发明的有益效果是:
(1)调味提鲜和增甜作用显著,且保健作用显著;
(2)将料酒的外面包覆一层膜,形成胶囊球料酒,使每粒胶囊都有准确的剂量;
(3)由于有膜的存在风味物质不易挥发,风味保持的更加持久,贮藏稳定。
具体实施方式
下面通过实施例对本发明作进一步详细说明。实施例中所用原料均可市购。
实施例1
(1)取香菇1kg、平菇1kg、草菇1kg、茶树菇1kg、鸡腿菇1kg,将这5种食用菌洗净、晾干,真空干燥6h,超微粉碎至20μm,将水与食用菌按3:1在55℃下,超声频率35KHz,浸提2h,然后过滤,得滤液和滤渣,滤液进行离心处理,取上清液,得食用菌浸提液;
(2)富含食用菌料酒的制备:
取糯米100kg,淘洗若干次,去除杂质;将洗净的米浸泡25d,水面高出米面15cm;将浸泡的米捞出,用清水淋净糯米上的浆水;将糯米和食用菌滤渣混合,一起进行蒸饭,蒸饭2h;用清洁的冷水从米饭上面淋下,以降低品温,冷却到30℃;加入酒药,一半的食用菌浸提液,与蒸熟的饭混合,并进行搭窝,落缸后的温度控制在30℃,糖化36h以后进行窝曲;发酵窝已达9/10的成熟醪投入麦曲,待酒醅固体部分向上浮起,形成醪盖,其下面的聚醅液14cm的高度时,投入45度的白酒槽烧,搅拌后加盖静置26h,得到槽烧后的酒醅;将槽烧后的酒醅灌坛,灌罐坛时,将缸中的酒醅充分捣匀,使固液均匀,并添加剩余一半的食用菌浸提液,混匀,经5个月,即可进行压榨得到酿造酒;取出25%的酿造酒,按酿造酒与香辛料的液质比2.5:1,加入一定比例经超微粉碎至10μm的食用菌,灌入坛子浸提,密闭浸提5d,过滤,离心处理,取上清液,得香辛料浸提液;将剩余酿造酒过滤,然后加入香辛料浸提液和食盐,加入食盐的量为酿造酒的1.5%;过滤、杀菌,制得食用菌偏鲜偏甜料酒;
(3)富含食用菌偏鲜偏甜胶囊球料酒的制备
取制备出的富含食用菌的料酒2mL,加入食用海藻酸钠0.1g,搅拌后倒入到圆勺状磨具中,静置10min;将食用氯化钙用水溶解,质量浓度为4%,使用柠檬酸钠调节氯化钙溶液的pH在7.0,再加入食用甘油,食用甘油在食用氯化钙溶液中的体积浓度为1.5%,然后将磨具里的液体倒入食用氯化钙溶液里,静置15min,即形成颗粒状的富含食用菌的偏鲜偏甜胶囊球料酒。
实施例2
(1)取香菇1kg、平菇1kg、草菇1kg、茶树菇1kg、鸡腿菇1kg,将这5种食用菌洗净、晾干,真空干燥8h,超微粉碎至15μm,将水与食用菌按4:1在58℃下,超声频率30KHz,浸提1.5h,然后过滤,得滤液和滤渣,滤液进行离心处理,取上清液,得食用菌浸提液;
(2)富含食用菌料酒的制备:
取糯米100kg,淘洗若干次,去除杂质;将洗净的米浸泡20d,水面高出米面12cm;将浸泡的米捞出,用清水淋净糯米上的浆水;将糯米和食用菌滤渣混合,一起进行蒸饭,蒸饭1h;用清洁的冷水从米饭上面淋下,以降低品温,冷却到28℃;加入酒药,一半的食用菌浸提液,与蒸熟的饭混合,并进行搭窝,落缸后的温度控制在28℃,糖化48h以后进行窝曲;发酵窝已达8/10的成熟醪投入麦曲,待酒醅固体部分向上浮起,形成醪盖,其下面的聚醅液15cm的高度时,投入50度的白酒槽烧,搅拌后加盖静置22h,得到槽烧后的酒醅;将槽烧后的酒醅罐坛,罐坛时,将缸中的酒醅充分捣匀,使固液均匀,并添加剩余一半的食用菌浸提液,混匀,经4个月,即可进行压榨得到酿造酒;取出20%的酿造酒,加入一定比例经超微粉碎至15μm的香辛料,按酿造酒与香辛料的液质比2:1,灌入坛子浸提,密闭浸提6d,过滤,离心处理,取上清液,得香辛料浸提液;将剩余酿造酒过滤,然后加入香辛料浸提液和食盐,加入食盐的量为酿造酒的1.4%;过滤、杀菌,制得食用菌偏鲜偏甜料酒;
(3)富含食用菌偏鲜偏甜胶囊球料酒的制备
取制备出的富含食用菌的料酒2mL,加入食用海藻酸钠0.1g,搅拌后倒入到圆勺状磨具中,静置10min;将食用氯化钙用水溶解,质量浓度为3%,使用柠檬酸钠调节氯化钙溶液的pH在7.2,再加入食用甘油,食用甘油在食用氯化钙溶液中的体积浓度为1.0%,然后将磨具里的液体倒入食用氯化钙溶液里,静置15min,即形成颗粒状的富含食用菌的偏鲜偏甜胶囊球料酒。
实施例3
(1)取香菇1kg、平菇1kg、草菇1kg、茶树菇1kg、鸡腿菇1kg,洗净、晾干,将这5种食用菌洗净、晾干,真空干燥4h,超微粉碎至10μm,将水与食用菌按3:1在60℃下,超声频率40KHz,浸提1h,然后过滤,得滤液和滤渣,滤液进行离心处理,取上清液,得食用菌浸提液;
(2)富含食用菌料酒的制备:
取糯米100kg,淘洗若干次,去除杂质;将洗净的米浸泡30d,加水,水面高出米面10cm;将浸泡的米捞出,用清水淋净糯米上的浆水;将糯米和食用菌滤渣混合,一起进行蒸饭,蒸饭1.5h;用清洁的冷水从米饭上面淋下,以降低品温,冷却到32℃;加入酒药,一半的食用菌浸提液,与蒸熟的饭混合,并进行搭窝,落缸后的温度控制在32℃,糖化42h以后进行窝曲;发酵窝已达9/10的成熟醪投入麦曲,待酒醅固体部分向上浮起,形成醪盖,其下面的聚醅液16cm的高度时,投入40度的白酒槽烧,搅拌后加盖静置24h,得到槽烧后的酒醅;将槽烧后的酒醅灌坛,灌坛时,将缸中的酒醅充分捣匀,使固液均匀,并添加剩余一半的食用菌浸提液,混匀,经4个月,即可进行压榨得到酿造酒;取出30%的酿造酒,按酿造酒与香辛料的液质比3:1,加入一定比例的经超微粉碎至10μm的香辛料,灌入坛子浸提,密闭浸提7d,过滤,离心处理,取上清液,得香辛料浸提液;将剩余酿造酒过滤,然后加入香辛料浸提液和食盐,加入食盐的量为酿造酒的1.2%;过滤、杀菌,制得食用菌偏鲜偏甜料酒;
(3)富含食用菌偏鲜偏甜胶囊球料酒的制备
取制备出的富含食用菌的料酒2mL,加入食用海藻酸钠0.1g,搅拌后倒入到圆勺状磨具中,静置10min;将食用氯化钙用水溶解,质量浓度为5%,使用柠檬酸钠调节氯化钙溶液的pH在6.8,再加入食用甘油,食用甘油在食用氯化钙溶液中的体积浓度为1.3%,然后将磨具里的液体倒入食用氯化钙溶液里,静置15min,即形成颗粒状的富含食用菌的偏鲜偏甜胶囊球料酒。
氨基酸肽氮是反映鲜味的指标,含量越高,鲜味越好;总糖是反映甜味的指标,含量越高,甜味越好。料酒氨基酸肽氮的行业标准指标为0.2g/L,在酿造过程中添加食用菌,可使氨基酸肽氮的含量高达0.5~0.8g/L,大大提高了料酒的鲜度;总糖含量可高达120~160g/L,甜味浓厚。
Claims (6)
1.一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,所述制备方法为以下步骤:
(1)将香菇、平菇、草菇、茶树菇和鸡腿菇洗净、晾干,干燥4~8h,超微粉碎至10~20μm,将水与食用菌进行超声浸提,然后过滤,得滤液和滤渣,滤液进行离心处理,取上清液,得食用菌浸提液;
(2)富含食用菌料酒的制备:
取糯米,淘洗若干次,去除杂质;将洗净的米浸泡20~30d,水面高出米面10~15cm;将浸泡的米捞出,用清水淋净糯米上的浆水;将糯米和食用菌滤渣混合,一起进行蒸饭,蒸饭1~2h;用清洁的冷水从米饭上面淋下,以降低品温,冷却到28~32℃;加入酒药和部分食用菌浸提液,与蒸熟的饭混合,并进行搭窝,落缸后的温度控制在26~30℃,糖化36~48h以后进行窝曲;发酵窝已达8/10~9/10的成熟醪投入麦曲,待酒醅固体部分向上浮起,形成醪盖,其下面的聚醅液14~16cm的高度时,投入40~50度的白酒槽烧,搅拌后加盖静置22~26h,得到槽烧后的酒醅;将槽烧后的酒醅灌坛,灌坛时,将缸中的酒醅充分捣匀,使固液均匀,并添加剩余的食用菌浸提液,混匀,经4~5个月,即可进行压榨得到酿造酒;取出质量20~30%的酿造酒,按酿造酒与香辛料的质量比2~3:1,加入一定比例经超微粉碎至10~20μm的香辛料,灌入坛子浸提,密闭浸提5~7d,过滤,离心处理,取上清液,得香辛料浸提液;将剩余酿造酒过滤,然后加入香辛料浸提液和食盐,加入食盐的量为酿造酒质量的1.2~1.5%;过滤、杀菌,制得食用菌偏鲜偏甜料酒;
(3)富含食用菌偏鲜偏甜胶囊球料酒的制备
富含食用菌偏鲜偏甜胶囊球料酒的制备方法为:取制备出的富含食用菌的料酒2mL,加入食用海藻酸钠0.1g,搅拌后倒入到磨具中,静置10min;将食用氯化钙用水溶解,质量浓度为3%~5%,调节食用氯化钙溶液的pH在6.8~7.2之间,再加入食用甘油,食用甘油在食用氯化钙溶液中的体积浓度为1.0~1.5%,然后将磨具里的液体倒入食用氯化钙溶液里,静置15min,即形成颗粒状的富含食用菌的偏鲜偏甜胶囊球料酒。
2.根据权利要求1所述的一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,步骤(1)中超声浸提条件为,浸提温度为55~60℃,浸提时间为1.5~3.5h,液固比为3~4:1,超声频率为30-40KHz。
3.根据权利要求1所述的一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,步骤(2)步骤中,酒药的使用量为糯米质量的1~2%,麦曲的添加量为糯米质量的3~5%,食用菌的添加量为糯米原料的5%,在前酵和后酵中加入食用菌浸提液的质量比为1:1,白酒槽烧的量为糯米质量的90~110%。
4.根据权利要求1所述的一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,步骤(2)香辛料浸提中,以重量份计,香辛料的比例为:花椒:桂皮:茴香:谷茴香:丁香:陈皮:香叶:肉桂:砂仁=2:3:3:3:1:3:3:1:1,将其混合后超微粉碎至10~20μm。
5.根据权利要求1所述的一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,所述磨具呈圆勺状。
6.根据权利要求1所述的一种富含食用菌偏鲜偏甜胶囊球料酒的制备方法,其特征在于,先用柠檬酸钠调节氯化钙溶液的pH值。
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