CN108690775A - 养生保健白酒的生产方法与养生保健白酒及其用法 - Google Patents
养生保健白酒的生产方法与养生保健白酒及其用法 Download PDFInfo
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Abstract
本发明涉及一种养生保健白酒的生产方法与养生保健白酒及其用法,属于酿酒技术领域,生产方法为:以重量份计,取山楂、枸杞、木瓜、茯苓、乌梅、苦参、葛根、板蓝根、五味子、五加皮、伸筋草、菟丝子、麦冬、冰糖粉碎后添加至白酒中,搅拌均匀并在45~75℃条件下加热,过滤后将滤液转移至橡木容器中自然冷却至室温,灌装至陶瓷容器中即得到养生保健白酒;该酒酒质透明,气味芳香纯正,入口绵甜爽净,酒精度数达到45~60度;其用法为直接饮用或与纯净水混合均匀后饮用或与纯净水在45~75℃条件下混合均匀并冷却后饮用;本发明方法操作简单方便、适合大规模生产;产品稳定性好、适宜长期存放,养生保健效果显著;用法多样,可满足不同人群的需求。
Description
技术领域
本发明涉及酿酒技术领域,尤其涉及保健白酒。
背景技术
白酒是以粮谷为主要原料,以大曲、小曲或麸曲及酒母等为糖化发酵剂,经蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒,又称烧酒、老白干、烧刀子等。据《本草纲目》记载:“烧酒非古法也,自元时创始,其法用浓酒和糟入甑(指蒸锅),蒸令气上,用器承滴露。”由此可知,我国白酒的生产已有很长的历史。
我国是个白酒消费大国,目前市场上所销售的白酒大多就是以粮食为原料,经过发酵工艺制作而成,这样的白酒酒中的营养成分低,而且味道苦辣,难以满足消费者日益提高的消费需求。现在市场上也有一些泡酒,将水果或中草药浸泡在白酒中一段时间,一般浸泡时间在两个月以上,泡制出来的白酒,口感相对较好,营养成分也很丰富,但是这样的泡酒需要的时间较长,产量也比较低;另外,因为制作工艺的原因以及为了方便特定人群的饮用,这些泡酒通常都是35度或者度数更低的低度数白酒。
而白酒是中国特有的一种蒸馏酒,白酒的酒精度数一般在41度以上,多在55度以上,一般不超过65度。低度数白酒是指采用降度工艺,酒精度数一般在38度,甚至达到20多度的白酒,简称低度酒。所谓“酒越陈越香”,多是指38度以上的白酒,这些白酒只需要注明生产日期,不需要注明保质期。但是低度数白酒普遍具有稳定性较差和存放期间酸量容易升高、酯量容易下降等缺点,不宜长期存放,并且不能满足饮酒爱好者对白酒的酒精度数的要求。
发明内容
本发明所要解决的技术问题是提供一种操作简单方便、产酒效率高、适合大规模生产的养生保健白酒的生产方法,它制备的养生保健白酒稳定性好、适宜长期存放、养生保健效果显著,其用法多样,可更好的满足不同人群的需求。
本发明解决上述技术问题的技术方案如下:
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.1~0.3份山楂、0.1~0.3份枸杞、0.1~0.3份木瓜、0.06~0.2份茯苓、0.1~0.3份乌梅、0.06~0.2份苦参、0.08~0.24份葛根、0.08~0.24份板蓝根、0.08~0.24份五味子、0.08~0.24份五加皮、0.06~0.2份伸筋草、0.06~0.2份菟丝子、0.06~0.2份麦冬、0.4~1份冰糖,均粉碎至粒径为0.05~0.25mm,然后添加至7~17份酒精度数为45~60度的白酒中,搅拌均匀,并在温度为45~75℃的条件下加热1~3小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
与现有技术相比,本发明的有益效果是:
本发明方法采用特定比例的上述食药两用中草药进行组合,配方合理,无毒副作用,并在磨成细粉后直接与较高度数白酒在较高温度下混合均匀,不但操作简单方便,适合大规模生产,更好的满足市场的需求;而且能更好的发挥药效,制备的养生保健白酒不仅性温和,口感佳,具有生津敛肺、祛风湿、健脾养胃、补益肝肾、活血化瘀、舒筋活络的功效,适量饮用对人体具有很好的调节免疫功能,有助于人体各种器官和组织中促进新陈代谢过程,提高人体免疫力;还能有效解决现有药酒或保健白酒因度数较低,随着时间流逝而发生部分酸化,酸值上升、酯量下降的问题,有效控制白酒的酒精度数在45度以上,使其稳定性更好,更加适宜长期存放,有效保证养生保健药酒中药物组合物的药效。
在上述技术方案的基础上,本发明还可以做如下改进。
作为本发明的一种优选实施方式,所述酒精度数为45~60度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取10~20份高粱米、10~30份玉米粒、4~8份猕猴桃和0.4~1份柠檬洗净并粉碎,然后加水浸泡,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾,然后转移至容器中,以重量份计,加入0.02~0.08份曲粉,搅拌均匀,发酵2~6天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.02~0.06份曲粉,搅拌均匀,采用橡木塞密封容器口,入窖发酵12~24天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45~60度的液体,并转移至橡木容器中保存,即得到所述酒精度数为45~60度的白酒。
采用上述优选方案的有益效果是:
该工艺操作简单方便、产酒效率高、适合大规模生产,首创性的将猕猴桃与柠檬一起加入酿酒原料高粱和玉米中进行白酒的酿造,不仅能够提高白酒的口感和风味,使其不再辛辣刺喉,还能使白酒附带上柠檬的香气,更加香气怡人,并且猕猴桃与柠檬相互作用,一起酿酒能够最大程度而保留它们的营养价值和药用功效,尤其是猕猴桃的营养价值和药用功效;而采用带橡木塞的陶瓷容器发酵、灌装至橡木容器中保存不仅能够进一步提升白酒的香味,生成具有芳香气味的挥发酯类,从而降低高浓度酒精带来的强烈刺激感,使酒质趋向醇香、柔和,还能使酒体变得协调、细腻、成熟,口感由辛辣趋向浓厚、香醇、甘爽,回味悠长;将白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45~60度的液体,能够有效控制白酒的酒精度数,保证白酒的酒精度数在45度以上,使其稳定性更好,更加适宜长期存放,有效保证养生保健药酒中药物组合物的药效。
作为本发明的另一种优选实施方式,在步骤A中,粉碎粒径为0.15~0.45mm。
采用上述优选方案的有益效果是:
既能有效保证高粱、玉米、猕猴桃和柠檬进行发酵时反应更加彻底,提高白酒的出酒率,又能使白酒最大程度的保留猕猴桃和柠檬的营养价值、药用功效以及香甜果味。
作为本发明的另一种优选实施方式,在步骤A中,加温度为90~100℃的水浸泡4~6小时。
采用上述优选方案的有益效果是:
对高粱、玉米、猕猴桃和柠檬进行润料的效果更佳,既能有效保证发酵反应更加彻底,提高白酒的出酒率,又能使白酒最大程度的保留猕猴桃和柠檬的营养价值、药用功效以及香甜果味。
作为本发明的另一种优选实施方式,在步骤B中,将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮50~60分钟,然后添加90~100℃的热水进行补水,第二次蒸煮15~25分钟,再添加90~100℃的热水进行补水,第三次蒸煮15~25分钟。
采用上述优选方案的有益效果是:
既能有效保证发酵反应更加彻底,提高白酒的出酒率,又能使白酒最大程度的保留猕猴桃和柠檬的营养价值、药用功效以及香甜果味。
作为本发明的另一种优选实施方式,在步骤C中,将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至25~35℃。
采用上述优选方案的有益效果是:
更加有利于高粱、玉米、猕猴桃和柠檬制备的糟醅进行发酵反应,提高白酒的出酒率。
作为本发明的另一种优选实施方式,在步骤C和步骤D中,所述曲粉为酱香型白酒用曲。
采用上述优选方案的有益效果是:
配合高粱、玉米、猕猴桃和柠檬制备的糟醅进行发酵效果更佳,制备出的白酒更加浓厚、香醇、甘爽。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到45~60度。
与现有技术相比,本发明的有益效果是:
本发明的养生保健白酒不仅性温和,口感佳,具有生津敛肺、祛风湿、健脾养胃、补益肝肾、活血化瘀、舒筋活络的功效,适量饮用对人体具有很好的调节免疫功能,有助于人体各种器官和组织中促进新陈代谢过程,提高人体免疫力;还能有效解决现有药酒或保健白酒因度数较低,随着时间流逝而发生部分酸化,酸值上升、酯量下降的问题,有效控制白酒的酒精度数在45度以上,使其稳定性更好,更加适宜长期存放,有效保证养生保健药酒中药物组合物的药效。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用。
与现有技术相比,本发明的有益效果是:
饮用更加方便,用法多样,擅饮者可直接饮用,不擅饮者添加纯净水降低酒精度数后再饮用,可更好的满足不同人群的需求。
一种如上所述的香甜果味白酒的用法,将所述养生保健白酒与纯净水在温度为45~75℃的条件下混合均匀,冷却后饮用。
与现有技术相比,本发明的有益效果是:
不但能降低白酒的酒精度数,满足不擅饮者对低度酒的需求,而且白酒与纯净水能够更好的混为一体,不会因为降低白酒的酒精度数而造成白酒口感变差的问题。采用此方法时需将养生保健白酒与纯净水放置于小口容器中加热,以防止酒精在加热过程中大量挥发,造成浪费。
下面对本发明的较佳实施方式做进一步详细说明。
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.1~0.3份山楂、0.1~0.3份枸杞、0.1~0.3份木瓜、0.06~0.2份茯苓、0.1~0.3份乌梅、0.06~0.2份苦参、0.08~0.24份葛根、0.08~0.24份板蓝根、0.08~0.24份五味子、0.08~0.24份五加皮、0.06~0.2份伸筋草、0.06~0.2份菟丝子、0.06~0.2份麦冬、0.4~1份冰糖,均粉碎至粒径为0.05~0.25mm,然后添加至7~17份酒精度数为45~60度的白酒中,搅拌均匀,并在温度为45~75℃的条件下加热1~3小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
所述酒精度数为45~60度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取10~20份高粱米、10~30份玉米粒、4~8份猕猴桃和0.4~1份柠檬洗净并粉碎至粒径为0.15~0.45mm,然后加温度为90~100℃的水浸泡4~6小时,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮50~60分钟,然后添加90~100℃的热水进行补水,第二次蒸煮15~25分钟,再添加90~100℃的热水进行补水,第三次蒸煮15~25分钟,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至25~35℃,然后转移至容器中,以重量份计,加入0.02~0.08份曲粉(酱香型白酒用曲),搅拌均匀,发酵2~6天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.02~0.06份曲粉(酱香型白酒用曲),搅拌均匀,采用橡木塞密封容器口,入窖发酵12~24天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45~60度的液体,并转移至橡木容器中保存,即得到所述酒精度数为45~60度的白酒,出酒率为32%~40%,白酒中总酸含量为0.3~1.5g/L、总酯含量为2~7g/L。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到45~60度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用。
一种如上所述的香甜果味白酒的用法,将所述养生保健白酒与纯净水在温度为45~75℃的条件下混合均匀,冷却后饮用。
山楂味酸、甘、性微温;山楂果中富含胡萝卜素、钙、VB1、VB2、VC、齐墩果酸及山楂黄酮类有益成份;现代研究证实,山楂果叶均具有显著的扩张血管、降低血压、增强心肌、抗心律不齐、调节血脂和胆固醇含量、消食健胃、提神醒脑及行气化滞的功效作用。
枸杞味甘,性平,有滋补肝肾和益精明目的功能;临床主要用于降血糖、降血压和降血脂等。
木瓜性温、味酸、入肝、脾经;富含17种以上氨基酸及钙、铁等人体必需的微量元素;还含有木瓜蛋白酶、番木瓜碱等,具有消食、清热、祛风的功效;木瓜中的凝乳酶有通乳汁、抗淋巴性白血病的作用。
茯苓性味甘淡平,入心、肺、脾经;具有渗湿利水,健脾和胃,宁心安神的功效;可治小便不利,水肿胀满,痰饮咳逆,呕逆,恶阻,泄泻,遗精,淋浊,惊悸,健忘等症;可松弛消化道平滑肌,抑制胃酸分泌,防止肝细胞坏死,抗菌等功效;所含茯苓酸具有增强免疫力、抗肿瘤以及镇静、降血糖等的作用。
乌梅为蔷薇科植物梅的干燥近成熟果实,我国各地均有栽培,以长江流域以南各省最多;具有敛肺,涩肠,生津,安蛔之功效;常用于肺虚久咳,久泻久痢,虚热消渴,蛔厥呕吐腹痛。
苦参性寒,有清热燥湿,杀虫的功效,能够平衡油脂分泌,疏通并收敛毛孔,清除皮肤内毒素杂质,丰富的本草营养,促进受损血管神经细胞的生长和修复,恢复皮下毛细血管细胞活力,肌肤重现紧致细滑,起到美容护肤的作用;还具有抗菌、抗肿瘤、抗炎、抗心律不齐等作用。
葛根别名葛条、粉葛或柴葛,为豆科植物野葛的根;《本草纲目》记载,葛根,味甘,性平,具有清热祛火、生津止渴及解毒醒脾之功效;现代研究证实,葛根中含多种黄酮类成份、氨基酸及矿物微量元素等,具有降低高血压、高血糖和高血脂,增加大脑及冠状动脉血流量,防止骨质疏松症,分解乙醛毒性,阻止和减弱酒精对大脑的抑制以及抑制肠胃对酒精吸收等功能。
板蓝根为植物菘蓝或草大青的干燥根,气微弱,味微甘,以根平直粗壮、坚实、粉性大者为佳,具有清热解毒、抗菌抗病毒、抗肿瘤、提高免疫力的功效。
五味子为木兰科植物五味子的干燥成熟果实;秋季果实成熟时采摘,晒干或蒸后晒干,除去果梗及杂质;唐等《新修本草》载“五味皮肉甘酸,核中辛苦,都有咸味”,故有五味子之名;古医书称它荎蕏、玄及、会及,最早列于神农本草经上品中药,能滋补强壮之力,药用价值极高,有强身健体之效。
五加皮为五加科植物,味辛、苦,性温,有祛风湿,补益肝肾,强筋壮骨,利水消肿的作用。
伸筋草无臭,味淡,祛风散寒,除湿消肿,舒筋活络;用于风寒湿痹,筋脉拘挛疼痈,外用治跌打扭伤肿痛。
菟丝子又名吐丝子、菟丝实、无娘藤、无根藤、菟藤、菟缕、野狐丝、豆寄生、黄藤子、萝丝子等,为旋花科植物菟丝子的种子,有“续绝伤、补不足、益健人”之功;《名医别录》谓其有“养肌强阴、坚筋骨”的作用,中医认为,菟丝子味辛甘,性平,入肝、肾二经,具有补肾益精、养肝明目、安胎的功效;可用于腰膝酸痛、阳痿、早泄、遗精、遗尿、尿频余沥、耳鸣、头眩眼花、视力减退、先兆流产、带下等症
麦冬性味甘、微苦、凉,滋阴生津、润肺止咳、清心除烦;主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核。
冰糖味甘、性平,入肺、脾经;有补中益气,和胃润肺的功效;冰糖养阴生津,润肺止咳,对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用;用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛;可用于高级食品甜味剂,配制药品浸渍酒类和滋补佐药等。
本发明采用特定比例的上述食药两用中草药进行组合,配方合理,无毒副作用,磨成细粉后直接与较高度数白酒在较高温度下混合均匀,能更好的发挥药效,制备的养生保健白酒不仅性温和,口感佳,具有生津敛肺、祛风湿、健脾养胃、补益肝肾、活血化瘀、舒筋活络的功效,适量饮用对人体具有很好的调节免疫功能,有助于人体各种器官和组织中促进新陈代谢过程,提高人体免疫力。
猕猴桃酸中泛甜,芳香怡人,营养丰富,有生津解热、调中下气、止渴利尿、滋补强身之功效,可以治疗烦热、消渴、黄疸、呕吐、腹泻、石淋、关节痛等疾病。猕猴桃含有丰富的维生素C,可强化免疫系统,促进伤口愈合;含有硫醇蛋白酶的水解酶和超氧化物歧化酶,具有养颜、提高免疫力、抗癌、抗衰老、软化血管、抗肿消炎功能;含有的血清促进素具有稳定情绪、镇静心情的作用;所含的天然肌醇有助于脑部活动;膳食纤维能降低胆固醇,促进心脏健康;猕猴桃碱和多种蛋白酶,具有开胃健脾、助消化、防止便秘的功能;此外,猕猴桃还有乌发美容、娇嫩皮肤的作用。本发明采用猕猴桃作为原料酿酒,不仅能够保留猕猴桃的大部分药用功效,还能大大改善白酒的口味,使得成品酒更加清爽可口。
柠檬微酸中带着甘甜,具有柑橘类的香气,新鲜而强劲,并且增加免疫力、抗酸、抗硬化、抗坏血、抗神经痛、抗风湿、抗瘙痒、抗菌解毒、抗斑(分解色素)、收敛(再生除皱)、杀菌、除胃肠胀气、促进结疤、净化、利尿、柔软、治疣、退烧、止血、减肥、美容、利肝、降低血糖、降低血压、杀虫、轻泻、利胃、补身、驱蠕虫;可以治疗动脉硬化、贫血、止血、头痛、偏头痛、流鼻血、喉咙痛、发烧、咳嗽、便秘、关节炎、风湿痛、油性皮肤、疱疹,促进结疤,净化思绪,减轻压力。本发明采用柠檬作为原料酿酒,不仅能够保留柠檬的大部分药用功效,还能大大改善白酒的口味,提升白酒的香味,使得成品酒更加香气怡人、清爽可口。
本发明采用带橡木塞的陶瓷容器发酵、灌装至橡木容器中保存可以使酒液中的高级醇、醛慢慢地发生化学氧化,醛便不断的氧化为羧酸,羧酸再和酒精发生酯化反应,生成具有芳香气味的挥发酯类,从而降低高浓度酒精带来的强烈刺激感,使酒质趋向醇香、柔和;酒体中的有机物质如糖类、氨基酸、高级醇、挥发酯、有机酸和多种维生素等彼此进行反应,使酒体变得协调、细腻、成熟,口感由辛辣趋向浓厚、香醇、甘爽,回味悠长。
具体实施方式
以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.2份山楂、0.2份枸杞、0.2份木瓜、0.13份茯苓、0.2份乌梅、0.13份苦参、0.16份葛根、0.16份板蓝根、0.16份五味子、0.16份五加皮、0.13份伸筋草、0.13份菟丝子、0.13份麦冬、0.7份冰糖,均粉碎至粒径为0.05mm,然后添加至12份酒精度数为60度的白酒中,搅拌均匀,并在温度为60℃的条件下加热3小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
所述酒精度数为60度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取15份高粱米、20份玉米粒、6份猕猴桃和0.7份柠檬洗净并粉碎至粒径为0.15mm,然后加温度为100℃的水浸泡6小时,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮60分钟,然后添加100℃的热水进行补水,第二次蒸煮25分钟,再添加100℃的热水进行补水,第三次蒸煮25分钟,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至30℃,然后转移至容器中,以重量份计,加入0.05份曲粉(酱香型白酒用曲),搅拌均匀,发酵4天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.04份曲粉(酱香型白酒用曲),搅拌均匀,采用橡木塞密封容器口,入窖发酵18天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为60度的液体,并转移至橡木容器中保存,即得到所述酒精度数为60度的白酒,出酒率为32%,白酒中总酸含量为0.3g/L、总酯含量为7g/L。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到60度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用或与纯净水在温度为60℃的条件下混合均匀,冷却后饮用。
实施例2
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.1份山楂、0.1份枸杞、0.1份木瓜、0.06份茯苓、0.1份乌梅、0.06份苦参、0.08份葛根、0.08份板蓝根、0.08份五味子、0.08份五加皮、0.06份伸筋草、0.06份菟丝子、0.06份麦冬、0.4份冰糖,均粉碎至粒径为0.15mm,然后添加至7份酒精度数为53度的白酒中,搅拌均匀,并在温度为75℃的条件下加热1小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
所述酒精度数为53度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取10份高粱米、10份玉米粒、4份猕猴桃和0.4份柠檬洗净并粉碎至粒径为0.3mm,然后加温度为90℃的水浸泡4小时,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮50分钟,然后添加90℃的热水进行补水,第二次蒸煮15分钟,再添加90℃的热水进行补水,第三次蒸煮15分钟,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至25℃,然后转移至容器中,以重量份计,加入0.02份曲粉(酱香型白酒用曲),搅拌均匀,发酵2天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.02份曲粉(酱香型白酒用曲),搅拌均匀,采用橡木塞密封容器口,入窖发酵12天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为53度的液体,并转移至橡木容器中保存,即得到所述酒精度数为53度的白酒,出酒率为36%,白酒中总酸含量为0.9g/L、总酯含量为4.5g/L。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到53度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用或与纯净水在温度为75℃的条件下混合均匀,冷却后饮用。
实施例3
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.3份山楂、0.3份枸杞、0.3份木瓜、0.2份茯苓、0.3份乌梅、0.2份苦参、0.24份葛根、0.24份板蓝根、0.24份五味子、0.24份五加皮、0.2份伸筋草、0.2份菟丝子、0.2份麦冬、1份冰糖,均粉碎至粒径为0.25mm,然后添加至17份酒精度数为45度的白酒中,搅拌均匀,并在温度为45℃的条件下加热2小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
所述酒精度数为45度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取20份高粱米、30份玉米粒、8份猕猴桃和1份柠檬洗净并粉碎至粒径为0.45mm,然后加温度为95℃的水浸泡5小时,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮55分钟,然后添加95℃的热水进行补水,第二次蒸煮20分钟,再添加95℃的热水进行补水,第三次蒸煮20分钟,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至35℃,然后转移至容器中,以重量份计,加入0.08份曲粉(酱香型白酒用曲),搅拌均匀,发酵6天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.06份曲粉(酱香型白酒用曲),搅拌均匀,采用橡木塞密封容器口,入窖发酵24天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45度的液体,并转移至橡木容器中保存,即得到所述酒精度数为45度的白酒,出酒率为40%,白酒中总酸含量为1g/L、总酯含量为3g/L。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到45度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用或与纯净水在温度为45℃的条件下混合均匀,冷却后饮用。
实施例4
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.2份山楂、0.2份枸杞、0.2份木瓜、0.12份茯苓、0.2份乌梅、0.12份苦参、0.15份葛根、0.15份板蓝根、0.15份五味子、0.15份五加皮、0.12份伸筋草、0.12份菟丝子、0.12份麦冬、0.6份冰糖,均粉碎至粒径为0.1mm,然后添加至10份酒精度数为45度的白酒中,搅拌均匀,并在温度为70℃的条件下加热1小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
所述酒精度数为45度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取15份高粱米、20份玉米粒、6份猕猴桃和0.7份柠檬洗净并粉碎,然后加水浸泡,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾,然后转移至容器中,以重量份计,加入0.05份曲粉,搅拌均匀,发酵4天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.04份曲粉,搅拌均匀,采用橡木塞密封容器口,入窖发酵18天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45度的液体,并转移至橡木容器中保存,即得到所述酒精度数为45度的白酒,出酒率为38%,白酒中总酸含量为1.5g/L、总酯含量为2g/L。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到45度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用或与纯净水在温度为70℃的条件下混合均匀,冷却后饮用。
实施例5
一种养生保健白酒的生产方法,它的步骤如下:以重量份计,取0.3份山楂、0.3份枸杞、0.3份木瓜、0.15份茯苓、0.3份乌梅、0.15份苦参、0.2份葛根、0.2份板蓝根、0.2份五味子、0.2份五加皮、0.15份伸筋草、0.15份菟丝子、0.14份麦冬、0.8份冰糖,均粉碎至粒径为0.2mm,然后添加至15份酒精度数为55度的白酒中,搅拌均匀,并在温度为55℃的条件下加热2小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
一种养生保健白酒,它由如上所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到55度。
一种如上所述的香甜果味白酒的用法,直接饮用或添加纯净水并混合均匀后饮用或与纯净水在温度为55℃的条件下混合均匀,冷却后饮用。
本发明中的养生保健白酒,口感不错,养生保健效果显著,已有不少顾客长期饮用,顾客反馈良好。
1、郑某某(男)57岁,病症:风湿关节痛,疼痛难忍;饮用养生保健白酒六个月后,现已康复未再复发。
2、吴某某(男)52岁,风湿关节痛、膝盖红肿,疼痛难忍;饮用养生保健白酒六个月后,现已康复未再复发。
3、张某某(男)46岁,浑身乏力、容易犯困;饮用养生保健白酒三个月后,现已康复,精力充沛。
4、韩某某(男)41岁,浑身乏力、消化不良;饮用养生保健白酒三个月后,现已康复,精力充沛,胃口大增。
5、白某某(男)34岁,浑身乏力、厌食、精神萎靡;饮用养生保健白酒三个月后,现已康复,精力充沛,胃口大增。
6、冯某某(女)48岁,风湿关节痛,疼痛难忍;饮用养生保健白酒六个月后,现已康复未再复发。
7、刘某某(女)39岁,浑身乏力、容易犯困;饮用养生保健白酒三个月后,现已康复,精力充沛。
8、梁某(女)30岁,浑身乏力、厌食、精神萎靡;饮用养生保健白酒三个月后,现已康复,精力充沛,胃口大增。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其它的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种养生保健白酒的生产方法,其特征在于,它的步骤如下:以重量份计,取0.1~0.3份山楂、0.1~0.3份枸杞、0.1~0.3份木瓜、0.06~0.2份茯苓、0.1~0.3份乌梅、0.06~0.2份苦参、0.08~0.24份葛根、0.08~0.24份板蓝根、0.08~0.24份五味子、0.08~0.24份五加皮、0.06~0.2份伸筋草、0.06~0.2份菟丝子、0.06~0.2份麦冬、0.4~1份冰糖,均粉碎至粒径为0.05~0.25mm,然后添加至7~17份酒精度数为45~60度的白酒中,搅拌均匀,并在温度为45~75℃的条件下加热1~3小时,再过滤,并将滤液转移至橡木容器中自然冷却至室温,最后灌装至陶瓷容器中,即得到所述的养生保健白酒。
2.根据权利要求1所述的养生保健白酒的生产方法,其特征在于,所述酒精度数为45~60度的白酒的生产工艺步骤如下:
A、原料粉碎浸泡
以重量份计,取10~20份高粱米、10~30份玉米粒、4~8份猕猴桃和0.4~1份柠檬洗净并粉碎,然后加水浸泡,即得到浸泡后的原料;
B、蒸煮
将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,保证浸泡后的原料均匀受热,即得到糟醅;
C、冷却拌醅
将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾,然后转移至容器中,以重量份计,加入0.02~0.08份曲粉,搅拌均匀,发酵2~6天,即得到初次发酵糟醅;
D、入窖发酵
将步骤C的初次发酵糟醅转入陶瓷容器,以重量份计,再加入0.02~0.06份曲粉,搅拌均匀,采用橡木塞密封容器口,入窖发酵12~24天,即得到再次发酵糟醅;
E、蒸馏冷却
将步骤D中所述的再次发酵糟醅直接蒸馏,然后将得到的白酒蒸馏气体与蒸馏水蒸汽混合冷凝为酒精度数为45~60度的液体,并转移至橡木容器中保存,即得到所述酒精度数为45~60度的白酒。
3.根据权利要求2所述的养生保健白酒的生产方法,其特征在于,在步骤A中,粉碎粒径为0.15~0.45mm。
4.根据权利要求2所述的养生保健白酒的生产方法,其特征在于,在步骤A中,加温度为90~100℃的水浸泡4~6小时。
5.根据权利要求2所述的养生保健白酒的生产方法,其特征在于,在步骤B中,将步骤A所述的浸泡后的原料转移至甑中蒸煮三次,第一次蒸煮50~60分钟,然后添加90~100℃的热水进行补水,第二次蒸煮15~25分钟,再添加90~100℃的热水进行补水,第三次蒸煮15~25分钟。
6.根据权利要求2所述的养生保健白酒的生产方法,其特征在于,在步骤C中,将步骤B所述的糟醅沥干后均匀摊放至摊晾台摊晾至25~35℃。
7.根据权利要求2所述的养生保健白酒的生产方法,其特征在于,在步骤C和步骤D中,所述曲粉为酱香型白酒用曲。
8.一种养生保健白酒,其特征在于,它由权利要求1至7中任一项所述的养生保健白酒的生产方法制备得到,酒质透明,气味芳香纯正,入口爽滑,酒精度数达到45~60度。
9.一种如权利要求8所述的养生保健白酒的用法,其特征在于,直接饮用或添加纯净水并混合均匀后饮用。
10.一种如权利要求8所述的养生保健白酒的用法,其特征在于,将所述养生保健白酒与纯净水在温度为45~75℃的条件下混合均匀,冷却后饮用。
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CN102851168A (zh) * | 2012-08-15 | 2013-01-02 | 黄金洪 | 一种黑色食品保健白酒及其生产工艺 |
CN103849536A (zh) * | 2012-12-09 | 2014-06-11 | 郭俊伟 | 一种补肾药酒 |
CN104920749A (zh) * | 2015-07-20 | 2015-09-23 | 青海省通天河藏药制药有限责任公司 | 一种清咽利喉代用茶 |
CN105385528A (zh) * | 2015-12-04 | 2016-03-09 | 重庆三零三科技有限公司 | 一种猕猴桃酒及其制备方法 |
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CN112625849A (zh) * | 2021-02-02 | 2021-04-09 | 广东粤恬生物科技有限公司 | 一种纯牛大力酒的制作方法 |
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