CN108546616A - 一种中药酒曲及制曲工艺 - Google Patents

一种中药酒曲及制曲工艺 Download PDF

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Publication number
CN108546616A
CN108546616A CN201810458040.9A CN201810458040A CN108546616A CN 108546616 A CN108546616 A CN 108546616A CN 201810458040 A CN201810458040 A CN 201810458040A CN 108546616 A CN108546616 A CN 108546616A
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China
Prior art keywords
parts
portions
chinese medicine
substance
yeast
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CN201810458040.9A
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English (en)
Inventor
陈恒海
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Chongqing Drunken Wine Industry Co Ltd
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Chongqing Drunken Wine Industry Co Ltd
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Priority to CN201810458040.9A priority Critical patent/CN108546616A/zh
Publication of CN108546616A publication Critical patent/CN108546616A/zh
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
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    • A61K36/18—Magnoliophyta (angiosperms)
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    • A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9064—Amomum, e.g. round cardamom
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents

Abstract

本发明涉及酿酒技术领域，具体涉及一种中药酒曲及制曲工艺；该酒曲采用大米、麸皮和豌豆作为营养剂，以多种中草药作为发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质，使得所酿造的白酒具有中药的特殊风味，同时豌豆的加入也是白酒发酵过程中的特殊风味物质，豌豆加入使得该酒的中药风味与酒味更加融合与协调；所酿造的白酒中的总酸总酯含量比传统白酒高出一倍以上，存放一月以后白酒新味明显去除，存放八个月以后便有轻微陈味，白酒存放时老熟的速度明显比传统白酒要快，味道变化趋势更好。

Description

一种中药酒曲及制曲工艺
技术领域
本发明涉及酿酒技术领域，具体涉及一种中药酒曲及制曲工艺。
背景技术
中药酒曲是指用添加中草药而制成的酒曲，中草药在酒曲中的主要作用有抑制杂菌，定向培养、提供酿酒菌生长需要的营养、增加药香等。虽然增加药香能够为酿造的酒增加药香，但由于添加的中药众多，各种中药的味道不同，易使得药味与酒味难以相互协调并融合，易造成药味喧宾夺主，影响酒的口感。
发明内容
为解决上述问题本发明提供一种中药酒曲，采用该酒曲酿造的白酒口味醇正、香气清爽和风味独特，白酒新味易去除，存放时老熟速度更快。
一种中药酒曲，其特征在于，制备的酒曲的原料包括营养基、发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质；所述酒曲的营养基按重量计为50～55万份大米、25～30万份麸皮和3～4万份豌豆；所述发酵剂为4000～5000份种曲、300～500份均姜、1000-1200份麦芽、600～700份茯苓皮、550～750份枳壳、500～700份丹皮和700～800份白芷；所述呈香物质按重量计为200～300份香附、300～400份白附子、375～500份大香、375～400份三奈、600～700份小香、250～300份草蔻、100～150排草、100～125份灵草、1000～1200份薄荷、500～600份木香、250～300广香；所述呈味物质按重量计为500～600份附片、200～300份白芍、500～600份卜桂、700～800份北辛、600～700份甘松、800～900份菖蒲、600～700份羌活、700～800份甲皮、500～600份良姜、700～800份川芍、500～600份条芍、600～650份桂枝、600～650份甘草、和1150～1250份官桂；所述抑制有害菌物质按重量计为400～500份草乌、600～650当归、700～800份茵陈、700～800份芽皂、600～650份勾片、600～650份通花根、1600～1800份川乌、900～1000份南星、400～500份大黄、300～400份杜仲、300～400份砂仁、200～300份公丁；所述独特风味物质按重量计为200～300份胡椒、900～1000份栀子、800～900份丑牛、800～900份黄芪、900～1000份南藤、900～1000份灵仙、700～800份前胡、700～800份柴胡、700～800份荆芥、1100～1300份紫苏、200～300份荆芥子和800～900份蓖麻。
进一步的，所述营养基按重量计为53.6万份大米、26.8万份麸皮和3.6万份豌豆。
进一步的，所述发酵剂按重量计为5000份种曲、500份均姜、1000份麦芽、650份茯苓皮、700份枳壳、500份丹皮和800份白芷。
进一步的，所述呈香物质按重量计为250份香附、350份白附子、400份大香、400份三奈、600份小香、250份草蔻、125份排草、125份灵草、800份蒿本、1000份薄荷、550份木香、250广香和800粉葛。
进一步的，所述呈味物质按重量计为500份附片、300份白芍、550份卜桂、750份北辛、620份甘松、875份菖蒲、625份羌活、750份甲皮、500份良姜、600份茯苓、750份川芍、600份条芍、600份桂枝、600份甘草和1200份官桂。
进一步的，所述抑制有害菌物质按重量计为400份草乌、600当归、750份茵陈、750份芽皂、600～650份勾片、600份通花根、1750份川乌、1000份南星、500份大黄、325份杜仲、350份砂仁和300份公丁。
进一步的，所述独特风味物质按重量计为200份胡椒、1000份栀子、875份丑牛、875份黄芪、1000份南藤、1000份灵仙、750份前胡、750份柴胡、750份荆芥、1200份紫苏、250份荆芥子和800份蓖麻。
本发明还提供上述中药酒曲的制备工艺，包括以下几个步骤：
(1)按配比分别称取各原料；
(2)将豌豆粉碎得豌豆粉，然后将发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质混合粉碎得中药粉；
(3)将大米浸泡后碾碎得米粒，加入豌豆粉、麸皮和中药粉后继续碾至使原料混合均匀的混合原料；
(4)将混合原料加入清水混合均匀，制成坯料，将坯料制成曲坯，曲坯的直径为5～10厘米，厚度为3～5厘米；
(5)将曲坯发酵，发酵温度为28～38℃，待曲坯表面布满菌丝后，对曲坯进行烘干，烘干温度为40～50℃，烘至曲坯水分小于10％，即得产品。
本发明的有益效果在于：
1.本发明提供的中药酒曲采用了大米、麸皮和豌豆作为营养剂，以多种中草药作为发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质，使得所酿造的白酒具有中药的特殊风味，同时豌豆的加入也是白酒发酵过程中的特殊风味物质，豌豆加入使得该酒的中药风味与酒味更加融合与协调。
2.采用本发明提供的中药酒曲酿造的白酒香气清爽、风味醇正、风格独特，相较于传统白酒香气更为优雅，风格特征明显。
3.采用本发明提供的中药酒曲酿造的白酒中的总酸总酯含量比传统白酒高出一倍以上，存放一月以后白酒新味明显去除，存放八个月以后便有轻微陈味，白酒存放时老熟的速度明显比传统白酒要快，味道变化趋势更好。
本发明文中所述条芍即为白芍，所述卜桂即为桂圆果，所述勾片为钩藤根部干片。
具体实施方式
以下对本发明进行进一步的说明。
实施例1
一种中药酒曲，制备的酒曲的原料包括(按重量计)：53.6万份大米、26.8万份麸皮、3.6万份豌豆、5000份种曲、500份均姜、1000份麦芽、650份茯苓皮、700份枳壳、500份丹皮和800份白芷、250份香附、350份白附子、400份大香、400份三奈、600份小香、250份草蔻、125份排草、125份灵草、800份香蒿、1000份薄荷、550份木香、250广香、800粉葛、500份附片、300份白芍、550份卜桂、750份北辛、620份甘松、875份菖蒲、625份羌活、750份甲皮、500份良姜、600份茯苓、750份川芍、600份条芍、600份桂枝、600份甘草、1200份官桂、所述抑制有害菌物质按重量计为400份草乌、600当归、750份茵陈、750份芽皂、600～650份勾片、600份通花根、1750份川乌、1000份南星、500份大黄、325份杜仲、350份砂仁、300份公丁、200份胡椒、1000份栀子、875份丑牛、875份黄芪、1000份南藤、1000份灵仙、750份前胡、750份柴胡、750份荆芥、1200份紫苏、250份荆芥子和800份蓖麻。
(1)按上述原料按配比称取原料；
(2)将豌豆粉碎得豌豆粉，然后将除麸皮、大米外的所有原料粉碎得中药粉；
(3)将大米浸泡后碾碎得米粒，加入豌豆粉、麸皮和中药粉后继续碾至使原料混合均匀的混合原料；
(4)将混合原料加入清水混合均匀，制成坯料，将坯料，用刀切成长条，搓成直径约为9厘米的长条，然后做成厚约3.5厘米的饼状曲坯；
(5)曲坯发酵和干燥：进箱前，先在箱底下铺一层干净的稻草，稻草上铺一层篾席，席上再均匀地撒布一层3厘米长度的短节稻草，将做好的曲坯逐行均匀的放入保温箱内，曲坯进箱后，应根据气候的不同，采取加盖草垫、竹席，并且在箱底加木炭火的办法来调节和控制曲坯的发酵温度，品温一般为28～38℃，以促进曲坯中有益菌类的繁殖，当曲坯中心部分布满菌丝后即可出箱。将全部曲坯从箱内取出，放在箩筐内，然后放入烘烤灶内，盖上稻草，用木炭火提高烤箱的温度为40-50℃，最高不超过60℃，烘干时间约24小时，翻动一次(将上部的曲取出掉换到下部)，再烘烤24小时，待水分将至10％左右，即得产品。
对比例1
按《当代食品生产技术类丛书：酒类制造》中邛崃小曲的配方和上述制备方法制备邛崃小曲，邛崃小曲的中草药配方为：2000份神曲、250份均姜、1000份麦芽、625份茯苓皮、625份枳壳、250份斑茅、875份白芷、500份丹皮、250份香附、375份白附子，375份大香、375份三奈、625份小香、250份草叩、563份附片、750份白芍、500份卜桂、125份排草、125份灵草、750份北辛、625份甘松、875份小卜、625份羌活、750份甲皮、625份香本、563份良姜、500份建苓、750份川芍、500份条芍、500份草乌、875份蓖麻、375份榔根、875份台乌、625份坝归、500份生地、1125份薄荷、750份因陈、750份芽皂1000份粉可、625份勾片、625份通片、1000分土皮、1750份川乌、1000份南星、1000份双球、500份大黄、563份木香、625份桂枝、625份甘草、1125份官桂、875份黄柏、375份杜仲、1000份独活、250份石一、375份砂头、250份公丁、250份广香、250份胡椒、928份枝子、875份丑牛、875份中茂、2000份麻黄，1000份南藤、1000份灵仙、100份桑皮、750份前胡、750份紫胡、750份荆芥、563份香加、1250份紫苏、250份荆芥子、875份巴豆。将上述配方中的中草药粉碎，制成中药粉。
邛崃小曲的营养基为大米，按80kg大米加入0.25kg曲母粉，2.75kg中药粉的比例制备小曲，制备方法与实施例1的方法相同。
分别采用实施例1和对比例1制备的酒曲在相同条件下酿造白酒，酿造方法包括常规的泡粮、蒸粮、培菌、发酵、配糟和蒸馏的步骤，将两种酒曲酿造的酒进行理化性质分析，结果如表1。
表1理化指标检测
将上述两种进行存放，分别测定存放一个月和八个月的总酸总酯含量以及口味变化，结果见表2和表3。
表2白酒经存放一个月后指标测定
表3白酒经存放八个月后指标测定

Claims (8)

1.一种中药酒曲，其特征在于，制备的酒曲的原料包括营养基、发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质；所述酒曲的营养基按重量计为50～55万份大米、25～30万份麸皮和3～4万份豌豆；所述发酵剂为4000～5000份种曲、300～500份均姜、1000-1200份麦芽、600～700份茯苓皮、550～750份枳壳、500～700份丹皮和700～800份白芷；所述呈香物质按重量计为200～300份香附、300～400份白附子、375～500份大香、375～400份三奈、600～700份小香、250～300份草蔻、100～150排草、100～125份灵草、1000～1200份薄荷、500～600份木香、250～300广香；所述呈味物质按重量计为500～600份附片、200～300份白芍、500～600份卜桂、700～800份北辛、600～700份甘松、800～900份菖蒲、600～700份羌活、700～800份甲皮、500～600份良姜、700～800份川芍、500～600份条芍、600～650份桂枝、600～650份甘草、和1150～1250份官桂；所述抑制有害菌物质按重量计为400～500份草乌、600～650当归、700～800份茵陈、700～800份芽皂、600～650份勾片、600～650份通花根、1600～1800份川乌、900～1000份南星、400～500份大黄、300～400份杜仲、300～400份砂仁、200～300份公丁；所述独特风味物质按重量计为200～300份胡椒、900～1000份栀子、800～900份丑牛、800～900份黄芪、900～1000份南藤、900～1000份灵仙、700～800份前胡、700～800份柴胡、700～800份荆芥、1100～1300份紫苏、200～300份荆芥子和800～900份蓖麻。
2.如权利要求1所述的中药酒曲，其特征在于，所述营养基按重量计为53.6万份大米、26.8万份麸皮和3.6万份豌豆。
3.如权利要求1所述的中药酒曲，其特征在于，所述发酵剂按重量计为5000份种曲、500份均姜、1000份麦芽、650份茯苓皮、700份枳壳、500份丹皮和800份白芷。
4.如权利要求1所述的中药酒曲，其特征在于，所述呈香物质按重量计为250份香附、350份白附子、400份大香、400份三奈、600份小香、250份草蔻、125份排草、125份灵草、800份蒿本、1000份薄荷、550份木香、250广香和800粉葛。
5.如权利要求1所述的中药酒曲，其特征在于，所述呈味物质按重量计为500份附片、300份白芍、550份卜桂、750份北辛、620份甘松、875份菖蒲、625份羌活、750份甲皮、500份良姜、600份茯苓、750份川芍、600份条芍、600份桂枝、600份甘草和1200份官桂。
6.如权利要求1所述的中药酒曲，其特征在于，所述抑制有害菌物质按重量计为400份草乌、600当归、750份茵陈、750份芽皂、600～650份勾片、600份通花根、1750份川乌、1000份南星、500份大黄、325份杜仲、350份砂仁和300份公丁。
7.如权利要求1所述的中药酒曲，其特征在于，所述独特风味物质按重量计为200份胡椒、1000份栀子、875份丑牛、875份黄芪、1000份南藤、1000份灵仙、750份前胡、750份柴胡、750份荆芥、1200份紫苏、250份荆芥子和800份蓖麻。
8.如权利要求1-7任一项所述中药酒曲的制备工艺，包括以下几个步骤：
(1)按配比分别称取各原料；
(2)将豌豆粉碎得豌豆粉，然后将发酵剂、呈香物质、呈味物质、抑制有害菌物质和独特风味物质混合粉碎得中药粉；
(3)将大米浸泡后碾碎得米粒，加入豌豆粉、麸皮和中药粉后继续碾至使原料混合均匀的混合原料；
(4)将混合原料加入清水混合均匀，制成坯料，将坯料制成曲坯，曲坯的直径为5～10厘米，厚度为3～5厘米；
(5)将曲坯发酵，发酵温度为28～38℃，待曲坯表面布满菌丝后，对曲坯进行烘干，烘干温度为40～50℃，烘至曲坯水分小于10％，即得产品。
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Application publication date: 20180918