CN108823034A - 一种拐枣果酒的酿造方法 - Google Patents
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Abstract
本发明公开了一种拐枣果酒的酿造方法，属于果酒加工领域。其特征在于，所述的拐枣果酒，采用保健价值高的拐枣为原料，经磨浆、萃取脱苦、辅料液制备、加料、发酵、二次发酵、澄清、陈酿、杀菌与装瓶的加工工序，制得的成品保健酒营养价值高、酒香独特，口感醇绵，还具有醒酒安神、生津止渴的功效。
Description
技术领域
本发明涉及一种果酒的酿造方法，尤其是涉及一种拐枣果酒的酿造方法。
背景技术
拐枣，又叫万寿果、龙爪、金钩梨等，为鼠李科枳椇属落叶乔木，拐枣味甘、性平、无毒，拐枣有很高的营养价值，拐枣含有多种维生素和18种人体必需的氨基酸，还含铁、磷、钙、铜、锰、锌等营养微量元素和一些生物碱。据科研部门分析测定，每百克拐枣肉质梗中含粗脂肪74毫克、粗蛋白3.07毫克、总酸345.8毫克、维生素C16.29毫克。具有醒酒安神、通利二便、祛风通络、止渴除烦、生津止渴等保健作用。
拐枣药用价值高，加工成拐枣果酒可实现对拐枣的综合利用，便于储存，提高其营养价值和经济价值。
发明内容
本发明的目的是提供一种拐枣果酒的酿造方法，提高其营养价值和经济价值。
本发明解决其技术问题所采取的技术方案是：
一种拐枣果酒的酿造方法，其特征在于，具体操作步骤为：
（1）原料预处理：选用新鲜优质的拐枣、山茱萸和龙葵果为原料，剔除霉变及不合格品，破碎成粒；取8kg的拐枣粒、4kg山茱萸粒和2kg龙葵果粒，混合均匀，送入胶体磨进行磨浆处理，制得拐枣果浆；
（2）萃取脱苦：向原料浆加入其重量0.5%的果胶酶和0.2%的脱苦酶，搅拌均匀后，进行酶萃取脱苦，萃取温度控制为35℃，时间控制为50min，过滤，制得拐枣萃取液；
（3）辅料液制备：取2kg的绿茶、0.6kg的嫩荷叶、0.35kg的甘草和0.1kg的苦荞，洗净后切细，混合均匀，再加入适量蒸馏水，在45℃恒温水浴环境下进行回流浸提2次，每次15min，再冷却至室温，过滤，制得辅料液；
（4）加料：将拐枣萃取液、辅料液按2:1的比例混合，搅拌均匀后，再加入8%的酒曲、0.35%的糖化酶和1%的葡萄糖液，搅拌均匀，静置10h进行糖化，制得酒醅；
（5）发酵：将酒醅于品温32℃下密封发酵28天，当液体的温度接近室温时，即发酵结束；
（6）二次发酵：发酵结束后，将发酵醪通过滤网过滤，制得发酵液和残渣；将残渣进行二次发酵，温度控制在40℃，时间10天，过滤后再将残渣恒温提取2次，与发酵液合并，制得酒液；
（7）澄清、陈酿：将酒液泵入膜分离设备中，采用超滤膜法，得澄清液；再将澄清液倒入木桶中，加入少许柠檬酸，陈酿6个月后，采用回流法进行提取，得到成品酒；
（8）杀菌与装瓶：将成品酒在100℃下瞬时灭菌5s后，装瓶，及时压盖封口，即为成品。
有益效果：本发明采用保健价值高的拐枣为原料，经磨浆、萃取脱苦、辅料液制备、加料、发酵、二次发酵、澄清、陈酿、杀菌与装瓶的加工工序，制得的成品保健酒营养价值高、酒香独特，口感醇绵，还具有醒酒安神、生津止渴的功效。
具体实施方式
实施例1：
一种拐枣果酒的酿造方法，具体操作步骤为：
（1）原料预处理：选用新鲜优质的拐枣、枸杞和酸枣为原料，剔除霉变及不合格品，破碎成粒；取6kg的拐枣粒、3kg枸杞粒和1kg酸枣粒，混合均匀，送入胶体磨进行磨浆处理，制得拐枣果浆；
（2）萃取脱苦：向原料浆加入其重量0.45%的果胶酶和0.15%的脱苦酶，搅拌均匀后，进行酶萃取脱苦，萃取温度控制为35℃，时间控制为50min，过滤，制得拐枣萃取液；
（3）辅料液制备：取1kg的葛花、0.6kg的鱼腥草、0.35kg的胡柚皮和0.1kg的丁香，洗净后切细，混合均匀，再加入适量蒸馏水，在50℃恒温水浴环境下进行回流浸提2次，每次15min，再冷却至室温，过滤，制得辅料液；
（4）加料：将拐枣萃取液、辅料液按3:1的比例混合，搅拌均匀后，再加入8%的酒曲、0.35%的糖化酶和1%的葡萄糖液，搅拌均匀，静置10h进行糖化，制得酒醅；
（5）发酵：将酒醅于品温35℃下密封发酵25天，当液体的温度接近室温时，即发酵结束；
（6）二次发酵：发酵结束后，将发酵醪通过滤网过滤，制得发酵液和残渣；将残渣进行二次发酵，温度控制在40℃，时间15天，过滤后再将残渣恒温提取2次，与发酵液合并，制得酒液；
（7）澄清、陈酿：将酒液泵入膜分离设备中，采用超滤膜法，得澄清液；再将澄清液倒入木桶中，加入少许柠檬酸，陈酿6个月后，采用回流法进行提取，得到成品酒；
（8）杀菌与装瓶：将成品酒在100℃下瞬时灭菌3s后，装瓶，及时压盖封口，即为成品。
实施例2：
一种拐枣果酒的酿造方法，具体操作步骤为：
（1）原料预处理：选用新鲜优质的拐枣、刺玫果和栝楼为原料，剔除霉变及不合格品，破碎成粒；取6kg的拐枣粒、3kg刺玫果粒和1kg栝楼粒，混合均匀，送入胶体磨进行磨浆处理，制得拐枣果浆；
（2）萃取脱苦：向原料浆加入其重量0.35%的果胶酶和0.1%的脱苦酶，搅拌均匀后，进行酶萃取脱苦，萃取温度控制为45℃，时间控制为10min，过滤，制得拐枣萃取液；
（3）辅料液制备：取3kg的枇杷嫩叶、1kg的槐花、0.5kg的陈皮和0.1kg的甘草，洗净后切细，混合均匀，再加入适量蒸馏水，在45℃恒温水浴环境下进行回流浸提2次，每次15min，再冷却至室温，过滤，制得辅料液；
（4）加料：将拐枣萃取液、辅料液按4:1的比例混合，搅拌均匀后，再加入10%的酒曲、0.35%的糖化酶和2%的葡萄糖液，搅拌均匀，静置10h进行糖化，制得酒醅；
（5）发酵：将酒醅于品温42℃下密封发酵25天，当液体的温度接近室温时，即发酵结束；
（6）二次发酵：发酵结束后，将发酵醪通过滤网过滤，制得发酵液和残渣；将残渣进行二次发酵，温度控制在42℃，时间12天，过滤后再将残渣恒温提取2次，与发酵液合并，制得酒液；
（7）澄清、陈酿：将酒液泵入膜分离设备中，采用超滤膜法，得澄清液；再将澄清液倒入木桶中，加入少许柠檬酸，陈酿8个月后，采用回流法进行提取，得到成品酒；
（8）杀菌与装瓶：将成品酒在100℃下瞬时灭菌3s后，装瓶，及时压盖封口，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种拐枣果酒的酿造方法，其特征在于，具体操作步骤为：
（1）原料预处理：选用新鲜优质的拐枣、山茱萸和龙葵果为原料，剔除霉变及不合格品，破碎成粒；取8kg的拐枣粒、4kg山茱萸粒和2kg龙葵果粒，混合均匀，送入胶体磨进行磨浆处理，制得拐枣果浆；
（2）萃取脱苦：向原料浆加入其重量0.5%的果胶酶和0.2%的脱苦酶，搅拌均匀后，进行酶萃取脱苦，萃取温度控制为35℃，时间控制为50min，过滤，制得拐枣萃取液；
（3）辅料液制备：取2kg的绿茶、0.6kg的嫩荷叶、0.35kg的甘草和0.1kg的苦荞，洗净后切细，混合均匀，再加入适量蒸馏水，在45℃恒温水浴环境下进行回流浸提2次，每次15min，再冷却至室温，过滤，制得辅料液；
（4）加料：将拐枣萃取液、辅料液按2:1的比例混合，搅拌均匀后，再加入8%的酒曲、0.35%的糖化酶和1%的葡萄糖液，搅拌均匀，静置10h进行糖化，制得酒醅；
（5）发酵：将酒醅于品温32℃下密封发酵28天，当液体的温度接近室温时，即发酵结束；
（6）二次发酵：发酵结束后，将发酵醪通过滤网过滤，制得发酵液和残渣；将残渣进行二次发酵，温度控制在40℃，时间10天，过滤后再将残渣恒温提取2次，与发酵液合并，制得酒液；
（7）澄清、陈酿：将酒液泵入膜分离设备中，采用超滤膜法，得澄清液；再将澄清液倒入木桶中，加入少许柠檬酸，陈酿6个月后，采用回流法进行提取，得到成品酒；
（8）杀菌与装瓶：将成品酒在100℃下瞬时灭菌5s后，装瓶，及时压盖封口，即为成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004004A (zh) * | 2019-03-13 | 2019-07-12 | 旬阳县金茂生态农业有限公司 | 一种拐枣酒的发酵酿造方法 |
| CN110938513A (zh) * | 2019-12-31 | 2020-03-31 | 山西林业职业技术学院 | 一种红枣果酒的制作方法 |
| US11046598B1 (en) | 2019-12-18 | 2021-06-29 | Jinzheng Eco-Technology Co. Ltd. | Method and system for treating high salinity water |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004004A (zh) * | 2019-03-13 | 2019-07-12 | 旬阳县金茂生态农业有限公司 | 一种拐枣酒的发酵酿造方法 |
| US11046598B1 (en) | 2019-12-18 | 2021-06-29 | Jinzheng Eco-Technology Co. Ltd. | Method and system for treating high salinity water |
| CN110938513A (zh) * | 2019-12-31 | 2020-03-31 | 山西林业职业技术学院 | 一种红枣果酒的制作方法 |
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