CN108865602A - 一种蜂蜜柠檬酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种蜂蜜柠檬酒。所述每吨蜂蜜柠檬酒由以下原料组分及含量(重量份)制备而成:柠檬200~300公斤,纯米酒700~800公斤,蜂蜜20~30公斤。本发明还提供其制备方法。本发明的所得产品为金黄色透明,其味道酸甜适中,酒体协调,具有生津解暑、促进肠胃蠕动、改善咳嗽、防治肾结石、美容养颜等功效,适合多种人群饮用。
Description
技术领域
本发明专利涉及一种蜂蜜柠檬酒及其制备方法,属于酿酒技术领域。
背景技术
随着人们对饮食健康生活的不断追求,含有各种营养成分且有保健功效的保健酒越来越为人们所青睐,需求量日益增长。柠檬富含维生素C,营养价值很高,鲜柠檬的热量很低,富含柠檬酸,是钾,钙,铁,维生素C和生物类黄酮的上等来源。柠檬汁的生物类黄酮大大低于果实,因为其主要是存在于果实的皮和膜中。柠檬皮中含有相当的柠檬醛,这是一种与维生素A的作用相对抗的醛,必须确保膳食中维生素A的供给量是足够的,方可吃大量的柠檬皮。柠檬富含维生素C和维生素P,青柠檬中含有一种近似胰岛素的成分。柠檬具有主治支气管炎、百日咳、维生素C缺乏症、中暑烦渴、食欲不振、怀孕妇女胃气不和、纳减、噫气等功效。由于柠檬酒比较酸,适当加入蜂蜜能中和柠檬的酸度,而且蜂蜜的营养价值也很高,用其酿酒是最佳搭配。
目前,市场上柠檬酒产品的品种众多,现有在加工柠檬酒的过程中大多采用添加剂或是加入冰糖,不仅酒的口感不好,而且没有营养价值,对身体不好。
发明内容
为了克服现有技术领域存在的上述技术问题,本发明的目的在于,提供一种蜂蜜柠檬酒及其制备方法,在没有添加任何添加剂的前提下,以纯天然的制备方法,很好地将柠檬和蜂蜜原有的功效完全保留,而且味道酸甜适中,酒体协调,为消费者提供了一种安全、放心、营养的饮品,也克服了现有技术的不足。
本发明解决上述技术问题的技术方案是,一种蜂蜜柠檬酒及其制备方法,每吨蜂蜜柠檬酒由以下原料组分及含量(重量份)制备而成:每吨蜂蜜柠檬酒由以下原料组分及含量(重量份)制备而成:柠檬200~300公斤,纯米酒700~800公斤,蜂蜜20~30公斤。
所述蜂蜜柠檬酒按上述原料组分及含量,制备方法包括以下步骤:
(1)人工筛选新鲜成熟、无破损腐坏的柠檬,去其枝叶并用清水清洗干净;
(2)放入容器中用热水浸泡15分钟后,切片,去核得出柠檬果肉;
(3)将上述步骤(2)得出的柠檬果肉加入其重量300%~400%的纯米酒,拌匀,然后进行密封浸泡;
(4)浸泡2年后,加入上述所有柠檬果肉重量8%~12%的蜂蜜后拌匀;
(5)用硅藻土过滤机进行过滤去渣;
(6)将澄清后的蜂蜜柠檬酒液包装即可上市。
上述步骤(2)中,所述容器为透明玻璃瓶;
上述步骤(3)中,所述纯米酒为35度(V/V),其重量为步骤(2)所述得出的柠檬果肉重量的350%;
上述步骤(4)中,加入蜂蜜的重量为所有柠檬果肉重量的10%。
同现有技术相比,用本发明蜂蜜柠檬酒的制备方法,不添加任何添加剂,所得产品为金黄色透明,其味道酸甜适中,酒体协调,具有生津解暑、促进肠胃蠕动、改善咳嗽、防治肾结石、美容养颜等功效,适合多种人群饮用。
具体实施方式
以下通过实例对本发明的技术方案作进一步描述。
本发明的蜂蜜柠檬酒采用柠檬果肉、南方米香型白酒、高山纯正蜂蜜等原材料制成,其原料组分及含量(重量份)如下:
柠檬果肉250公斤,南方米香型白酒750公斤,高山纯正蜂蜜25公斤。各原料含量可根据柠檬果肉的酸度等情况略作调整。
本发明的蜂蜜柠檬酒的制备方法如下:
(1)人工筛选新鲜成熟、无破损腐坏的柠檬,去其枝叶并用清水清洗干净;
(2)放入透明玻璃瓶中用热水浸泡15分钟,去除柠檬的苦涩味,切片,去核得出柠檬果肉;
(3)将上述步骤(2)得出的柠檬果肉加入其重量300%~400%的纯米酒,拌匀,然后进行密封浸泡;
(4)浸泡2年后,加入上述所有柠檬果肉重量8%~12%的蜂蜜后拌匀;
(5)用硅藻土过滤机进行过滤去渣;
(6)将澄清后的蜂蜜柠檬酒液包装即可上市。
Claims (5)
1.一种蜂蜜柠檬酒,其特征在于:每吨蜂蜜柠檬酒由以下原料组分及含量(重量份)制备而成:柠檬果肉200~300公斤,纯米酒700~800公斤,蜂蜜20~30公斤。
2.根据权利要求1所述的蜂蜜柠檬酒,其特征在于:所述每吨蜂蜜柠檬酒由以下组分及含量(重量份)制备而成:柠檬果肉250公斤,纯米酒750公斤,蜂蜜25公斤。
3.根据权利要求1所述柠檬酒的制备方法,其特征在于:步骤如下:
(1)人工筛选新鲜成熟、无破损腐坏的柠檬,去其枝叶并用清水清洗干净;
(2)放入容器中用热水浸泡15分钟后,切片,去核得出柠檬果肉;
(3)将上述步骤(2)得出的柠檬果肉加入其重量300%~400%的纯米酒,拌匀,然后进行密封浸泡;
(4)浸泡2年后,加入上述所有柠檬果肉重量8%~12%的蜂蜜后拌匀;
(5)用硅藻土过滤机进行过滤去渣;
(6)将澄清后的蜂蜜柠檬酒液包装即可上市。
4.根据权利要求3所述蜂蜜柠檬酒的制备方法,其特征在于:
步骤(2)中,所述容器为透明玻璃瓶;
步骤(3)中,所述纯米酒为35度(V/V),其重量为步骤(2)所述得出的柠檬果肉重量的350%;
步骤(4)中,加入蜂蜜的重量为所有柠檬果肉重量的10%。
5.根据权利要求3所述的柠檬酒的制备方法,其特征在于:所述蜂蜜采用高山纯正蜂蜜,纯米酒采用南方米香型白酒。
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CN109576125A (zh) * | 2018-12-07 | 2019-04-05 | 中法合营王朝葡萄酿酒有限公司 | 一种蜂蜜柠檬酒的制备方法 |
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