CN108102840A - 客家桑葚娘酒及其酿制方法 - Google Patents
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Abstract
本发明公开了一种客家桑葚娘酒,包括粳糯米和桑葚枸杞组合物,所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚133.2~149.3份、枸杞56.5~59.5份、春砂仁8.5~17.5份、巴戢肉2.0~7.1份、山茱萸4.6~12.9份、广藿香10.3~14.2份、薏苡仁2.3~6.1份、黄芪1.0~12.7份、茯苓6.5~9.2份、山药2.0~2.8份、白术2.5~5.1份、芡实3.1~6.2份、木香1.0~1.3份、甘草9.3~16.2份、党参7.4~8.9份、薄荷1.5~13.1份、肉蔻5.2~33.7份、鸡蛋花3.1~8.2份、石菖蒲5.1~10.7份、有机酸根稀土盐0.5~1.0份、改性碳纳米管2.2~5.3份。本发明还公开了这种客家桑葚娘酒的酿制方法。本发明具有同时具有食疗和保健作用的优点。
Description
技术领域
本发明涉及客家娘酒,尤其是涉及一种同时具有食疗和保健作用的客家桑葚娘酒及其酿制方法。
背景技术
客家娘酒不加酒精和任何添加剂,是纯天然绿色饮品。酒精度低,营养价值高,内含17种人体必需的氨基酸,其含量比啤酒高出七八倍。娘酒的营养物质多为低分子的糖类,易为人体消化和吸收,还含有机酸、脂类、微量的高级醇和多种维生素。冬可热饮,夏可冰饮,一年四季老少皆宜,经常适量饮用能舒筋活血,气色红润,延年益寿。同时,客家娘酒还是很好的药引子,《本草纲目》上说:“诸酒醇不同,唯娘酒入药用”,此处的娘酒即为娘酒,具有通曲脉、厚肠胃、润皮肤、养脾气、护肝等治疗作用,中药处方中常用娘酒浸泡、烧煮、蒸炙中草药或调制药丸及各种药酒。客家娘酒还可以与一些食材配合加工,制备成风味独特、营养丰富、功能性饮料,能满足不同层次消费人群的需求。
发明内容
为解决上述问题,本发明的目的在于提供一种能发挥桑葚、枸杞等及客家娘酒的药理保健作用,在酿制客家娘酒的过程中按一定配比加入桑葚、枸杞等,既迎合了人们的喜好,又改善了酒品的药理治疗作用同时具有食疗和保健作用,实现桑葚、枸杞与娘酒功效的叠加的客家桑葚娘酒及其酿制方法。
本发明通过以下技术措施实现的,一种客家桑葚娘酒,包括粳糯米和桑葚枸杞组合物,所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚133.2~149.3份、枸杞56.5~59.5份、春砂仁8.5~17.5份、巴戢肉2.0~7.1份、山茱萸4.6~12.9份、广藿香10.3~14.2份、薏苡仁2.3~6.1份、黄芪1.0~12.7份、、茯苓6.5~9.2份、山药2.0~2.8份、白术2.5~5.1份、芡实3.1~6.2份、木香1.0~1.3份、甘草9.3~16.2份、党参7.4~8.9份、薄荷1.5~13.1份、肉蔻5.2~33.7份、鸡蛋花3.1~8.2份、石菖蒲5.1~10.7份、有机酸根稀土盐0.5~1.0份、改性碳纳米管2.2~5.3份。
作为一种优选方式,所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚135.2~146.7份、枸杞57.3~58.8份、春砂仁10.5~15.5份、巴戢肉3.0~5.1份、山茱萸6.6~10.9份、广藿香12.3~13.2份、薏苡仁3.3~5.1份、黄芪2.0~8.7份、茯苓7.5~8.2份、山药2.2~2.6份、白术3.5~4.1份、芡实4.1~5.2份、木香1.0~1.3份、甘草11.3~14.2份、党参7.4~8.9份、薄荷3.5~10.1份、肉蔻10.2~25.7份、鸡蛋花5.1~6.2份、石菖蒲7.3~8.8份、有机酸根稀土盐0.5~0.7份、改性碳纳米管3.3~4.5份。
作为一种优选方式,所述有机酸根稀土盐为甲酸铈、乙酸铈、丁酸铈、戊酸铈、异辛酸铈、马来酸铈、富马酸铈、苯磺酸铈和酒石酸铈中的一种或多种。
作为一种优选方式,所述有机酸根稀土盐由甲酸、乙酸、丁酸、戊酸、异辛酸、马来酸、富马酸、苯磺酸或酒石酸的钠盐与硝酸铈反应制得。
作为一种优选方式,所述改性碳纳米管的酿制方法,包括如下步骤:
(1)将单壁碳纳米管粉体在浓H2SO4和浓HNO3的混酸中60℃酸化1-4h,反应后离心清洗至中性;
(2)酸化清洗过的单壁碳纳米管、二氯亚砜在足量的无水乙醇中超声分散2~3小时,然后在70℃~100℃温度下搅拌反应20~30小时,减压蒸馏除去二氯亚砜,过滤得固形物用蒸馏水洗涤,真空干燥,得到酰氯化碳纳米管;
(3)将酰氯化碳纳米管、对氨基苯磺酸钠在足量的无水乙醇中超声分散10~20分钟,于60℃~80℃下搅拌反应18~36个小时,待反应液冷却至室温后,过滤得固形物用蒸馏水洗涤,真空干燥,得到改性碳纳米管。
本发明还公开了一种客家桑葚娘酒的酿制方法,通过以下步骤制备:
(1)选料:采摘新鲜成熟、无病虫、无烂果的桑葚作为原料,并选用当年产新鲜度的粳糯米为原料,枸杞等为配料,采用高产糖分、高产酯类的甜酒曲作为发酵剂;
(2)浸米:采用常温自来水清洗粳糯米,浸泡12~24小时,至米浸至用手指捏即成粉状为宜;
(3)洗米:用自来水淋洗浸泡过的米,淋洗至出清水为止;
(4)蒸饭:采用蒸汽蒸经淋洗过的米,米粒表面出气应均匀,要求米粒熟而不烂为宜;
(5)冷却:进行杷散降温,并用自来水淋冷,并取部份热淋饭水,进行回淋,至冷却后的饭温为35~40℃;
(6)清洗:将桑葚果、枸杞放入淘米水中浸泡20-30分钟,再用清水冲洗干净,沥干水分;
(7)桑葚破碎:将桑葚、枸杞、春砂仁、巴戢肉、山茱萸、广藿香、薏苡仁、黄芪、茯苓、山药、白术、芡实、木香、甘草、党参、薄荷、肉蔻、鸡蛋花、石菖蒲、有机酸根稀土盐和改性碳纳米管经粉碎后,制得桑葚组合物果浆液;
(8)将步骤(7)制得的桑葚组合物果浆液加温至90℃进行高温蒸煮10-15分钟,然后冷却至常温;
(9)散撒酒曲:将甜酒曲粉碎,均匀散撒到步骤(5)制得的冷却米饭中,并搅拌均匀;
(10)加入桑果:在步骤(9)制得的米饭中,按1:1比例加入步骤(8)制得的桑葚组合物果浆液,并搅拌均匀入缸;
(11)保温发酵:搭缸后,用竹盖盖住缸口,在温度为32~36℃条件下保温养醅;发酵前5天开耙控温,发酵温度控制在30~35℃,发酵时间30天以上;
(12)压榨、澄清:用板框式压榨机进行压榨发酵后的醅醪,压榨至酒液清亮,然后澄清一天;
(13)灌装:将步骤(12)制得的原浆液,取上层清液,经过滤,制得原酒液进行橡木桶陈酿,避光满罐贮存180天,经除菌后,制得客家桑葚娘酒。
作为一种优选方式,所述改性碳纳米管的酿制方法,包括如下步骤:
(1)将单壁碳纳米管粉体在浓H2SO4和浓HNO3的混酸中60℃酸化1-4h,反应后离心清洗至中性;
(2)酸化清洗过的单壁碳纳米管、二氯亚砜在足量的无水乙醇中超声分散2~3小时,然后在70℃~100℃温度下搅拌反应20~30小时,减压蒸馏除去二氯亚砜,过滤得固形物用蒸馏水洗涤,真空干燥,得到酰氯化碳纳米管;
(3)将酰氯化碳纳米管、对氨基苯磺酸钠在足量的无水乙醇中超声分散10~20分钟,于60℃~80℃下搅拌反应18~36个小时,待反应液冷却至室温后,过滤得固形物用蒸馏水洗涤,真空干燥,得到改性碳纳米管。
本发明在新鲜桑葚、春砂仁、枸杞、巴戢肉、山茱萸、广藿香、薏苡仁、黄芪、茯苓、山药、白术、芡实、木香、甘草、党参、薄荷、肉蔻、鸡蛋花和石菖蒲的配方中增加了有机酸根稀土盐和改性碳纳米管纳,并通过球磨和超声分散的工艺,增加了有益于人体健康的多种微量元素和多种维生素,营养成分丰富,克服了传统娘酒营养成分单一的问题;并使得添加了本桑葚枸杞组合物的客家桑葚娘酒味在保留传统娘酒的口感基础上,增加了独特的桑葚果香味,有益于增加食欲;还增加了柔和养胃,抑制肠道溃疡,安神助眠、滋心活血、温和壮阳等功效;本发明的客家桑葚娘酒口感柔和、甘醇、略带甜味、具有淡淡的桑葚味道,饮酒后的头感清爽,适合于除儿童以外的各年龄段的消费者。
具体实施方式
下面结合实施例对本发明作进一步详细说明。
一种客家桑葚娘酒,包括粳糯米和桑葚枸杞组合物,所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚133.2~149.3份、枸杞56.5~59.5份、春砂仁8.5~17.5份、巴戢肉2.0~7.1份、山茱萸4.6~12.9份、广藿香10.3~14.2份、薏苡仁2.3~6.1份、黄芪1.0~12.7份、、茯苓6.5~9.2份、山药2.0~2.8份、白术2.5~5.1份、芡实3.1~6.2份、木香1.0~1.3份、甘草9.3~16.2份、党参7.4~8.9份、薄荷1.5~13.1份、肉蔻5.2~33.7份、鸡蛋花3.1~8.2份、石菖蒲5.1~10.7份、有机酸根稀土盐0.5~1.0份、改性碳纳米管2.2~5.3份。它是通过以下步骤制备的:
(1)选料:采摘新鲜成熟、无病虫、无烂果的桑葚作为原料,并选用当年产新鲜度的粳糯米为原料,枸杞等为配料,采用高产糖分、高产酯类的甜酒曲作为发酵剂;
(2)浸米:采用常温自来水清洗粳糯米,浸泡12~24小时,至米浸至用手指捏即成粉状为宜;
(3)洗米:用自来水淋洗浸泡过的米,淋洗至出清水为止;
(4)蒸饭:采用蒸汽蒸经淋洗过的米,米粒表面出气应均匀,要求米粒熟而不烂为宜;
(5)冷却:进行杷散降温,并用自来水淋冷,并取部份热淋饭水,进行回淋,至冷却后的饭温为35~40℃;
(6)清洗:将桑葚果、枸杞放入淘米水中浸泡20-30分钟,再用清水冲洗干净,沥干水分;
(7)桑葚破碎:将桑葚、枸杞、春砂仁、巴戢肉、山茱萸、广藿香、薏苡仁、黄芪、茯苓、山药、白术、芡实、木香、甘草、党参、薄荷、肉蔻、鸡蛋花、石菖蒲、有机酸根稀土盐和改性碳纳米管经粉碎后,制得桑葚组合物果浆液;
(8)将步骤(7)制得的桑葚组合物果浆液加温至90℃进行高温蒸煮10-15分钟,然后冷却至常温;
(9)散撒酒曲:将甜酒曲粉碎,均匀散撒到步骤(5)制得的冷却米饭中,并搅拌均匀;
(10)加入桑果:在步骤(9)制得的米饭中,按1:1比例加入步骤(8)制得的桑葚组合物果浆液,并搅拌均匀入缸;
(11)保温发酵:搭缸后,用竹盖盖住缸口,在温度为32~36℃条件下保温养醅;发酵前5天开耙控温,发酵温度控制在30~35℃,发酵时间30天以上;
(12)压榨、澄清:用板框式压榨机进行压榨发酵后的醅醪,压榨至酒液清亮,然后澄清一天;
(13)灌装:将步骤(12)制得的原浆液,取上层清液,经过滤,制得原酒液进行橡木桶陈酿,避光满罐贮存180天,经除菌后,制得客家桑葚娘酒。
本客家桑葚娘酒在新鲜桑葚、春砂仁、枸杞、巴戢肉、山茱萸、广藿香、薏苡仁、黄芪、茯苓、山药、白术、芡实、木香、甘草、党参、薄荷、肉蔻、鸡蛋花和石菖蒲的配方中增加了有机酸根稀土盐和改性碳纳米管纳,并通过球磨和超声分散的工艺,增加了有益于人体健康的多种微量元素和多种维生素,营养成分丰富,克服了传统娘酒营养成分单一的问题;并使得添加了本桑葚枸杞组合物的客家桑葚娘酒味在保留传统娘酒的口感基础上,增加了独特的桑葚果香味,有益于增加食欲;还增加了柔和养胃,抑制肠道溃疡,安神助眠、滋心活血、温和壮阳等功效;本发明的客家桑葚娘酒口感柔和、甘醇、略带甜味、具有淡淡的桑葚味道,饮酒后的头感清爽,适合于除儿童以外的各年龄段的消费者。
在一实施例的客家桑葚娘酒,在前面技术方案的基础上具体还可以是,所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚135.2~146.7份、枸杞57.3~58.8份、春砂仁10.5~15.5份、巴戢肉3.0~5.1份、山茱萸6.6~10.9份、广藿香12.3~13.2份、薏苡仁3.3~5.1份、黄芪2.0~8.7份、茯苓7.5~8.2份、山药2.2~2.6份、白术3.5~4.1份、芡实4.1~5.2份、木香1.0~1.3份、甘草11.3~14.2份、党参7.4~8.9份、薄荷3.5~10.1份、肉蔻10.2~25.7份、鸡蛋花5.1~6.2份、石菖蒲7.3~8.8份、有机酸根稀土盐0.5~0.7份、改性碳纳米管3.3~4.5份。
在一实施例的客家桑葚娘酒,在前面技术方案的基础上具体还可以是,有机酸根稀土盐为甲酸铈、乙酸铈、丁酸铈、戊酸铈、异辛酸铈、马来酸铈、富马酸铈、苯磺酸铈和酒石酸铈中的一种或多种。
在一实施例的客家桑葚娘酒,在前面技术方案的基础上具体还可以是,有机酸根稀土盐由甲酸、乙酸、丁酸、戊酸、异辛酸、马来酸、富马酸、苯磺酸或酒石酸的钠盐与硝酸铈反应制得。
在一实施例的客家桑葚娘酒,在前面技术方案的基础上具体还可以是,改性碳纳米管的酿制方法,包括如下步骤:
(1)将单壁碳纳米管粉体在浓H2SO4和浓HNO3的混酸中60℃酸化1-4h,反应后离心清洗至中性;
(2)酸化清洗过的单壁碳纳米管、二氯亚砜在足量的无水乙醇中超声分散2~3小时,然后在70℃~100℃温度下搅拌反应20~30小时,减压蒸馏除去二氯亚砜,过滤得固形物用蒸馏水洗涤,真空干燥,得到酰氯化碳纳米管;
(3)将酰氯化碳纳米管、对氨基苯磺酸钠在足量的无水乙醇中超声分散10~20分钟,于60℃~80℃下搅拌反应18~36个小时,待反应液冷却至室温后,过滤得固形物用蒸馏水洗涤,真空干燥,得到改性碳纳米管。
以上是对本发明客家桑葚娘酒及其酿制方法进行了阐述,用于帮助理解本发明,但本发明的实施方式并不受上述实施例的限制,任何未背离本发明原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围的内。
Claims (7)
1.一种客家桑葚娘酒,包括粳糯米和桑葚枸杞组合物,其特征在于所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚133.2~149.3份、枸杞56.5~59.5份、春砂仁8.5~17.5份、巴戢肉2.0~7.1份、山茱萸4.6~12.9份、广藿香10.3~14.2份、薏苡仁2.3~6.1份、黄芪1.0~12.7份、、茯苓6.5~9.2份、山药2.0~2.8份、白术2.5~5.1份、芡实3.1~6.2份、木香1.0~1.3份、甘草9.3~16.2份、党参7.4~8.9份、薄荷1.5~13.1份、肉蔻5.2~33.7份、鸡蛋花3.1~8.2份、石菖蒲5.1~10.7份、有机酸根稀土盐0.5~1.0份、改性碳纳米管2.2~5.3份。
2.根据权利要求1所述的客家桑葚娘酒,其特征在于所述桑葚枸杞组合物包括以下重量份数的组份:新鲜桑葚135.2~146.7份、枸杞57.3~58.8份、春砂仁10.5~15.5份、巴戢肉3.0~5.1份、山茱萸6.6~10.9份、广藿香12.3~13.2份、薏苡仁3.3~5.1份、黄芪2.0~8.7份、茯苓7.5~8.2份、山药2.2~2.6份、白术3.5~4.1份、芡实4.1~5.2份、木香1.0~1.3份、甘草11.3~14.2份、党参7.4~8.9份、薄荷3.5~10.1份、肉蔻10.2~25.7份、鸡蛋花5.1~6.2份、石菖蒲7.3~8.8份、有机酸根稀土盐0.5~0.7份、改性碳纳米管3.3~4.5份。
3.根据权利要求1所述的客家桑葚娘酒,其特征在于:所述有机酸根稀土盐为甲酸铈、乙酸铈、丁酸铈、戊酸铈、异辛酸铈、马来酸铈、富马酸铈、苯磺酸铈和酒石酸铈中的一种或多种。
4.根据权利要求3所述的客家桑葚娘酒,其特征在于:所述有机酸根稀土盐由甲酸、乙酸、丁酸、戊酸、异辛酸、马来酸、富马酸、苯磺酸或酒石酸的钠盐与硝酸铈反应制得。
5.根据权利要求1所述的客家桑葚娘酒,其特征在于:所述改性碳纳米管的酿制方法,包括如下步骤:
(1)将单壁碳纳米管粉体在浓H2SO4和浓HNO3的混酸中60℃酸化1-4h,反应后离心清洗至中性;
(2)酸化清洗过的单壁碳纳米管、二氯亚砜在足量的无水乙醇中超声分散2~3小时,然后在70℃~100℃温度下搅拌反应20~30小时,减压蒸馏除去二氯亚砜,过滤得固形物用蒸馏水洗涤,真空干燥,得到酰氯化碳纳米管;
(3)将酰氯化碳纳米管、对氨基苯磺酸钠在足量的无水乙醇中超声分散10~20分钟,于60℃~80℃下搅拌反应18~36个小时,待反应液冷却至室温后,过滤得固形物用蒸馏水洗涤,真空干燥,得到改性碳纳米管。
6.一种客家桑葚娘酒的酿制方法,其特征在于通过以下步骤制备:
(1)选料:采摘新鲜成熟、无病虫、无烂果的桑葚作为原料,并选用当年产新鲜度的粳糯米为原料,枸杞等为配料,采用高产糖分、高产酯类的甜酒曲作为发酵剂;
(2)浸米:采用常温自来水清洗粳糯米,浸泡12~24小时,至米浸至用手指捏即成粉状为宜;
(3)洗米:用自来水淋洗浸泡过的米,淋洗至出清水为止;
(4)蒸饭:采用蒸汽蒸经淋洗过的米,米粒表面出气应均匀,要求米粒熟而不烂为宜;
(5)冷却:进行杷散降温,并用自来水淋冷,并取部份热淋饭水,进行回淋,至冷却后的饭温为35~40℃;
(6)清洗:将桑葚果、枸杞放入淘米水中浸泡20-30分钟,再用清水冲洗干净,沥干水分;
(7)桑葚破碎:将桑葚、枸杞、春砂仁、巴戢肉、山茱萸、广藿香、薏苡仁、黄芪、茯苓、山药、白术、芡实、木香、甘草、党参、薄荷、肉蔻、鸡蛋花、石菖蒲、有机酸根稀土盐和改性碳纳米管经粉碎后,制得桑葚组合物果浆液;
(8)将步骤(7)制得的桑葚组合物果浆液加温至90℃进行高温蒸煮10-15分钟,然后冷却至常温;
(9)散撒酒曲:将甜酒曲粉碎,均匀散撒到步骤(5)制得的冷却米饭中,并搅拌均匀;
(10)加入桑果:在步骤(9)制得的米饭中,按1:1比例加入步骤(8)制得的桑葚组合物果浆液,并搅拌均匀入缸;
(11)保温发酵:搭缸后,用竹盖盖住缸口,在温度为32~36℃条件下保温养醅;发酵前5天开耙控温,发酵温度控制在30~35℃,发酵时间30天以上;
(12)压榨、澄清:用板框式压榨机进行压榨发酵后的醅醪,压榨至酒液清亮,然后澄清一天;
(13)灌装:将步骤(12)制得的原浆液,取上层清液,经过滤,制得原酒液进行橡木桶陈酿,避光满罐贮存180天,经除菌后,制得客家桑葚娘酒。
7.根据权利要求6所述的酿制方法,其特征在于:所述改性碳纳米管的酿制方法,包括如下步骤:
(1)将单壁碳纳米管粉体在浓H2SO4和浓HNO3的混酸中60℃酸化1-4h,反应后离心清洗至中性;
(2)酸化清洗过的单壁碳纳米管、二氯亚砜在足量的无水乙醇中超声分散2~3小时,然后在70℃~100℃温度下搅拌反应20~30小时,减压蒸馏除去二氯亚砜,过滤得固形物用蒸馏水洗涤,真空干燥,得到酰氯化碳纳米管;
(3)将酰氯化碳纳米管、对氨基苯磺酸钠在足量的无水乙醇中超声分散10~20分钟,于60℃~80℃下搅拌反应18~36个小时,待反应液冷却至室温后,过滤得固形物用蒸馏水洗涤,真空干燥,得到改性碳纳米管。
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CN111171993A (zh) * | 2020-01-08 | 2020-05-19 | 杜小田 | 一种春砂仁果酒 |
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CN111171993A (zh) * | 2020-01-08 | 2020-05-19 | 杜小田 | 一种春砂仁果酒 |
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