CN107794190A - 一种滋补型米酒 - Google Patents
一种滋补型米酒 Download PDFInfo
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- CN107794190A CN107794190A CN201711220007.4A CN201711220007A CN107794190A CN 107794190 A CN107794190 A CN 107794190A CN 201711220007 A CN201711220007 A CN 201711220007A CN 107794190 A CN107794190 A CN 107794190A
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Abstract
本发明公开了一种滋补型米酒,包括按重量份计的如下成分:酒基15~20份,桂花10~15份,枸杞5~10份,红枣20~25份,香精0.5~2份,野山参10~15份,山药10~15份。本发明是以发酵型米酒和大曲粮食白酒为酒基,以桂花、枸杞、红枣为呈香、呈味、呈色物质加工而成,其风格特点既不同于发酵型米酒,又不同于大曲粮食白酒,是一种风味独特,既有米酒营养、又有白酒劲道,辅以花香和果香的营养型中高度酒类,不需要除菌、杀菌工艺,也不用担心细菌及肠道致病菌微生物污染问题。
Description
技术领域
本发明属于酿酒领域,尤其是酒精度大于等于20%vol的一种滋补型米酒。
背景技术
目前发酵酒如啤酒、黄酒、葡萄酒及果酒在内的所有发酵酒类,无论是理论上,还是实际生产工艺中,基本没有超过18%vol的发酵酒类,无法满足喜欢喝中高度发酵酒的人群。这是因为:根据发酵机理,由于发酵所用酵母其本身耐受酒精能力的局限,当酒精度达到或接近18%vol时,酵母即不能正常繁殖和发酵,这也是为什么发酵酒类必须有杀菌工艺并检测细菌及肠道致病菌微生物指标的主要原因。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种滋补型米酒,其风味独特,既有米酒营养、又有白酒劲道,而且具有温补的功效,辅以花香和果香的营养型中高度酒类,不需要除菌、杀菌工艺,也不用担心细菌及肠道致病菌微生物污染问题。
本发明公开了一种滋补型米酒,包括按重量份计的如下成分:酒基15~20份,桂花10~15份,枸杞5~10份,红枣20~25份,香精0.5~2份,野山参10~15份,山药10~15份。
优选的是:所述的酒基为发酵型米酒∶大曲粮食白酒=1.5∶2的比例制得。
本发明的有益效果:本发明的滋补型米酒风味独特,既有米酒营养、又有白酒劲道,而且具有温补的功效,辅以花香和果香的营养型中高度酒类,不需要除菌、杀菌工艺,也不用担心细菌及肠道致病菌微生物污染问题。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施方案中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
实例1
一种滋补型米酒,包括按重量份计的如下成分:酒基(发酵型米酒∶大曲粮食白酒=1.5∶2)20份,桂花15份,枸杞10份,红枣25份,香精2份,野山参15份,山药15份,并根据最终产品酒精度要求予以%调配而成的酒精度大于等于20%vol的滋补型酒类。
实施例2
一种滋补型米酒,包括按重量份计的如下成分:酒基(发酵型米酒∶大曲粮食白酒=1.5∶2)15份,桂花10份,枸杞5份,红枣20份,香精0.5份,野山参10份,山药10份,并根据最终产品酒精度要求予以%调配而成的酒精度大于等于20%vol的滋补型酒类。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的。
Claims (2)
1.一种滋补型米酒,其特征在于,包括按重量份计的如下成分:酒基15~20份,桂花10~15份,枸杞5~10份,红枣20~25份,香精0.5~2份,野山参10~15份,山药10~15份。
2.如权利要求1所述的滋补型米酒,其特征在于:所述的酒基为发酵型米酒∶大曲粮食白酒=1.5∶2的比例制得。
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Cited By (1)
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CN108504487A (zh) * | 2018-03-27 | 2018-09-07 | 山东博华高效生态农业科技有限公司 | 一种具有益气补脾作用的酒酿及其制备方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108504487A (zh) * | 2018-03-27 | 2018-09-07 | 山东博华高效生态农业科技有限公司 | 一种具有益气补脾作用的酒酿及其制备方法 |
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