CN108165406A - 桑葚酒及其酿制方法 - Google Patents

桑葚酒及其酿制方法 Download PDF

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CN108165406A
CN108165406A CN201711395058.0A CN201711395058A CN108165406A CN 108165406 A CN108165406 A CN 108165406A CN 201711395058 A CN201711395058 A CN 201711395058A CN 108165406 A CN108165406 A CN 108165406A
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黄玉良
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Jiaoling Green Leaf Cci Capital Ltd
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Abstract

本发明公开了一种桑葚酒,由新鲜桑葚和中药组合物发酵而成,所述新鲜桑葚与中药组合物的重量比例为30~55:1,所述中药组合物包括以下重量份数的组份:枸杞24.1~30.6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、青皮3.1~27.2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桑葚酒的酿制方法。本发明具有口感好、具有营养保健多重功效的优点。

Description

桑葚酒及其酿制方法
技术领域
本发明涉及桑葚酒,尤其是涉及一种口感好、具有营养保健多重功效的桑葚酒及其酿制方法。
背景技术
桑葚又名桑椹、桑果、桑枣,果肉多汁、滋味甘美,是水果中的珍品,有“中华果王”之美誉,是中国的传统食品。《本草纲目》等多种医药典籍中对桑葚的药用价值和用法有详尽的阐述。桑葚含有丰富的有机酸、游离氨基酸、多种维生素及微量元素等,不仅具有极高的营养价值,而且具有许多保健功能,中医认为:桑葚味甘,性寒,具生津止渴、补肝益肾、滋阴补血、明目安神、利关节、去风湿、解酒等功效,长期食用可以延年益寿。药理学研究表明:桑葚具有调节免疫、促进造血细胞生长、抗诱变、降血糖、降血脂、护肝、延缓衰老等功效,现已被卫生部列为“既是食品又是药品”的农产品之一。成熟的桑葚紫红色,汁多味美,糖酸适度,色泽艳丽,香气幽雅,被誉为“第三代水果”之一。桑葚中含有的丰富葡萄糖、蔗糖、果糖、胡萝卜素、维生素、氨基酸等营养物质又是酿造果酒的良好营养源。成熟的桑葚带有花青素等红色水果色素,可以酿造出带有深红色的酒品,近年来,许多民间酒厂采用桑葚进行酿酒。在崇尚健康的今天,果酒越来越受到人们的青睐,现有的水果酿酒技术也已经趋于成熟,采用水果酿酒一般是用水果本身的糖分被酵母菌发酵成为酒精的酒,含有水果的果香风味与酒精的醇香。然而现有技术中对果酒的酿造大都是采用单一的水果加入酒浸泡而成或采用单一的水果发酵酿制而成。现有的果酒主要是以葡萄为原料酿制成葡萄酒,虽然葡萄酒具有较好的营养价值和较佳的口感,但是由于其所用的原料较单一,营养成份和口感方面都较单一。
发明内容
为解决上述问题,本发明的目的在于提供一种口感好、具有营养保健多重功效的桑葚酒及其酿制方法。
本发明通过以下技术措施实现的,一种桑葚酒,由新鲜桑葚和中药组合物发酵而成,所述新鲜桑葚与中药组合物的重量比例为30~55:1,所述中药组合物包括以下重量份数的组份:枸杞24.1~30.6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、青皮3.1~27.2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,所述中药组合物包括以下重量份数的组份:枸杞25.1~28.6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、青皮7.1~18.2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。
本发明公开了一种桑葚酒的酿制方法,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,枸杞为配料,并选用葡萄酒活性干酵母作为发酵剂;
(2)清洗:将桑葚果经过清水冲洗,再经过微热风风干果品表面的水分;
(3)破碎:桑葚果、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、青皮、石菖蒲、有机酸根稀土盐和改性碳纳米管经球磨粉碎后再超声分散15分钟制得桑葚果浆复合液,桑葚果浆复合液再经过臭氧消毒工艺处理;
(4)发酵:将桑葚果浆复合液和葡萄酒活性干酵母混合,置于容器中密封发酵5-10天,保持容器的温度在35-38℃,得到桑葚发酵液;
(5)后发酵:将步骤(4)获得的桑葚液体加入适量的蜂蜜调制液再加入低聚果糖,搅拌,置于容器中,密封发酵10-20天,保持容器中的温度为30-35℃,获得桑葚次级发酵液;
(6)过滤:将步骤(5)获得的桑葚次级发酵液进行过滤除渣,并进行澄清;
(7)陈酿:将步骤(6)获得的桑葚次级发酵液装橡木桶,于18-25℃陈酿3-5个月,发酵结束后,再次过滤澄清,获得桑葚三级发酵液;
(8)杀菌包装:将步骤(7)获得的桑葚三级发酵液在65-80℃下杀菌15-20分钟,待自然冷却至室温,进行包装,得到本发明桑葚酒。
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。
本发明由于由于是在新鲜桑葚中添加中药组合物发酵而成,中药组合物是在枸杞、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、青皮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,使得本桑葚酒味微甜、口感好、性平和,具有调理寒热、养阴益胃、疏肝和胃、温中健脾、健脾利湿、化瘀活血、能提高免疫力等功能,特别是能有效治疗各种肠胃疾病。
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。
一种桑葚酒,由新鲜桑葚和中药组合物发酵而成,所述新鲜桑葚与中药组合物的重量比例为30~55:1,所述中药组合物包括以下重量份数的组份:枸杞24.1~30.6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、青皮3.1~27.2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,枸杞为配料,并选用葡萄酒活性干酵母作为发酵剂;
(2)清洗:将桑葚果经过清水冲洗,再经过微热风风干果品表面的水分;
(3)破碎:桑葚果、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、青皮、石菖蒲、有机酸根稀土盐、改性碳纳米管经球磨粉碎后再超声分散15分钟制得桑葚果浆复合液,桑葚果浆复合液再经过臭氧消毒工艺处理;
(4)发酵:将桑葚果浆复合液和葡萄酒活性干酵母混合,置于容器中密封发酵5-10天,保持容器的温度在35-38℃,得到桑葚发酵液;
(5)后发酵:将步骤(4)获得的桑葚液体加入适量的蜂蜜调制液再加入低聚果糖,搅拌,置于容器中,密封发酵10-20天,保持容器中的温度为30-35℃,获得桑葚次级发酵液;
(6)过滤:将步骤(5)获得的桑葚次级发酵液进行过滤除渣,并进行澄清;
(7)陈酿:将步骤(6)获得的桑葚次级发酵液装橡木桶,于18-25℃陈酿3-5个月,发酵结束后,再次过滤澄清,获得桑葚三级发酵液;
(8)杀菌包装:将步骤(7)获得的桑葚三级发酵液在65-80℃下杀菌15-20分钟,待自然冷却至室温,进行包装,得到本发明桑葚酒。
本桑葚酒由于是在新鲜桑葚中添加中药组合物发酵而成,中药组合物是在枸杞、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、青皮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,使得本桑葚酒味微甜、口感好、性平和,具有调理寒热、养阴益胃、疏肝和胃、温中健脾、健脾利湿、化瘀活血、能提高免疫力等功能,特别是能有效治疗各种肠胃疾病。
在一实施例的桑葚酒,在前面技术方案的基础上具体还可以是,所述中药组合物包括以下重量份数的组份:枸杞25.1~28.6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、青皮7.1~18.2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。
在一实施例的桑葚酒,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。
在一实施例的桑葚酒,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。
在一实施例的桑葚酒,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。
以上是对本发明桑葚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)

1.一种桑葚酒,由新鲜桑葚和中药组合物发酵而成,所述新鲜桑葚与中药组合物的重量比例为30~55:1,其特征在于所述中药组合物包括以下重量份数的组份:枸杞24.1~30.6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、青皮3.1~27.2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所述的桑葚酒,其特征在于所述中药组合物包括以下重量份数的组份:枸杞25.1~28.6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、青皮7.1~18.2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所述的桑葚酒,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所述的桑葚酒,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所述的桑葚酒,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。
6.一种桑葚酒的酿制方法,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,枸杞为配料,并选用葡萄酒活性干酵母作为发酵剂;
(2)清洗:将桑葚果经过清水冲洗,再经过微热风风干果品表面的水分;
(3)破碎:桑葚果、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、青皮、石菖蒲、有机酸根稀土盐和改性碳纳米管经球磨粉碎后再超声分散15分钟制得桑葚果浆复合液,桑葚果浆复合液再经过臭氧消毒工艺处理;
(4)发酵:将桑葚果浆复合液和葡萄酒活性干酵母混合,置于容器中密封发酵5-10天,保持容器的温度在35-38℃,得到桑葚发酵液;
(5)后发酵:将步骤(4)获得的桑葚液体加入适量的蜂蜜调制液再加入低聚果糖,搅拌,置于容器中,密封发酵10-20天,保持容器中的温度为30-35℃,获得桑葚次级发酵液;
(6)过滤:将步骤(5)获得的桑葚次级发酵液进行过滤除渣,并进行澄清;
(7)陈酿:将步骤(6)获得的桑葚次级发酵液装橡木桶,于18-25℃陈酿3-5个月,发酵结束后,再次过滤澄清,获得桑葚三级发酵液;
(8)杀菌包装:将步骤(7)获得的桑葚三级发酵液在65-80℃下杀菌15-20分钟,待自然冷却至室温,进行包装,得到本发明桑葚酒。
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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CN111493069A (zh) * 2020-04-21 2020-08-07 桂方晋 一种固体二氧化氯缓释剂及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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