CN108913526A - 一种冬青叶山楂保健茶醋的酿造方法 - Google Patents

一种冬青叶山楂保健茶醋的酿造方法 Download PDF

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CN108913526A
CN108913526A CN201810878277.2A CN201810878277A CN108913526A CN 108913526 A CN108913526 A CN 108913526A CN 201810878277 A CN201810878277 A CN 201810878277A CN 108913526 A CN108913526 A CN 108913526A
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chinese ilex
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张俊辉
汪玉明
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Abstract

本发明公开了一种冬青叶山楂保健茶醋的酿造方法，属于茶醋加工领域。其特征在于：所述的冬青叶山楂保健茶醋，采用营养丰富的冬青叶为原料，辅以山楂、绿茶，丰富了茶醋的营养成分，并通过预处理、糖化、接种发酵、醋酸发酵、纯化、陈酿及杀菌的加工工序，能够充分保留原料的活性物质，提高茶醋的营养价值，使制得的茶醋的口感柔和纯正，香气扑鼻，还具有软化血管、降低血压保健功效。

Description

一种冬青叶山楂保健茶醋的酿造方法
技术领域
本发明涉及一种茶醋的酿造方法，尤其是涉及一种冬青叶山楂保健茶醋的酿造方法。
背景技术
冬青叶为冬青科植物冬青的叶片，味苦涩、性寒，冬青叶含两种抑菌成分，其中之一是原儿茶酸，另含挥发油、黄酮类。治烫伤，溃疡久不愈合，闭塞性脉管炎，急、慢性支气管炎，肺炎，尿路感染，菌痢，外伤出血，冻瘃，皲裂。《本草图经》记载：“烧灰，面膏涂之，治皲瘃殊效，兼灭瘢疵。”《江西草药》记载：“凉血止血，治外伤出血，鲜叶捣敷。”具有补肝强筋、补肾健骨、降低血压、抗肿瘤等作用。
山楂又名红果、山里果，是蔷薇科山楂属落叶乔木山楂的成熟果实，味甘、性温微酸。可食用植物，核果类水果，质硬，果肉薄，味微酸涩。《纲目》记载：“化饮食，消肉积，症瘕，痰饮痞满吞酸，滞血痛胀。”山楂能防治心血管疾病，具有扩张血管、强心、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静作用；防治动脉硬化，防衰老、抗癌的作用。
目前，市场上的冬青叶应用范围较窄，深加工产品较少，而将冬青叶加工成冬青叶山楂保健茶醋，提高了原料的营养价值和经济价值，同时为冬青叶产品的深加工提供一条新的途径。
发明内容
本发明的目的是提供一种冬青叶山楂保健茶醋的酿造方法，本方法工艺稳定、操作简单、易于掌握，将营养丰富的冬青叶加工成饮用方便的保健茶醋，不仅丰富了冬青叶产品种类，而且提高了冬青叶的经济价值。
本发明解决其技术问题所采取的技术方案是：
一种冬青叶山楂保健茶醋的酿造方法，其特征在于，所述的加工方法采用以下步骤：
A、冬青叶预处理：挑选新鲜成熟的冬青叶、虎杖根、北豆根，洗净后，取50份冬青叶、30份虎杖根、20份北豆根，破碎后进行磨浆处理，用80目的筛网过滤，所得滤渣再加2.5倍的水进行二次磨浆，用80目的筛网过滤，将两次所得浆液混合，制得冬青叶浆；
B、山楂预处理：取55份山楂、20份荸荠、15份乌饭子和10份马兜铃，洗净，进行破碎，采用微波干燥后，进行湿法粉碎，按质量比为1:0.35的比例加入纯净水，粉碎粒径为80μm，温度为46℃，相对湿度为35%，制得山楂泥；
C、茶粉的制备：取新鲜采摘的绿茶，加入适量的矮地茶、洋金花和甘草，混合后进行清水淋洗，杀青，在45℃的环境下进行低温干燥，干燥后粉碎，制得茶粉；
D、糖化：取45份冬青叶浆、35份山楂泥、20份茶粉，混合均匀后，加入其重量10%的浓度为25%的葡萄糖液、10%的玫瑰露、0.6%的果胶酶、0.35%的纤维素酶和0.15%的蛋白酶，混合均匀，制得发酵醅；
E、接种发酵：以发酵醅的重量为准，接入5%预先活化好的酵母菌、1%酒曲，搅拌均匀，放置发酵缸中，在酒醅品温40℃下进行前发酵，发酵时间为20天，待酒醅中酒精浓度达到10%体积比时，开耙2次，每隔6小时开耙一次；再转至室温中进行后发酵，时间为28天，待发酵醪中的残糖降至0.8%时，发酵结束；
F、醋酸发酵：向发酵醪中接入5%醋酸菌，进行深层培养发酵，在42℃的条件下发酵20天，直至酸度不再上升，调整发酵液酸度为12g/100ml，制得醋酸发酵醪；
G、纯化：将醋酸发酵醪经双联过滤后，制得醋液和发酵醪渣；将发酵醪渣加入1.5倍清水，采用微波萃取，萃取功率350W，萃取2次，每次10分钟，合并得萃取液；最后合并萃取液和醋液，制得茶醋液；
H、陈酿：将茶醋液泵入木桶中，采用微波辅助冷处理加速陈酿，微波频率180MHz，冷处理时间3天，温度5℃，再加入少许壳聚糖与明矾进行澄清，浸提得澄清液，制得成品茶醋；
I、杀菌：采用巴氏灭菌，温度为100℃，杀菌后将成品茶醋立即用玻璃瓶灌装，密封包装，即为成品。
有益效果：本方法酿造的冬青叶山楂保健茶醋，采用营养丰富的冬青叶为原料，辅以山楂、绿茶，丰富了茶醋的营养成分，并通过预处理、糖化、接种发酵、醋酸发酵、纯化、陈酿及杀菌的加工工序，能够充分保留原料的活性物质，提高茶醋的营养价值，使制得的茶醋的口感柔和纯正，香气扑鼻，还具有软化血管、降低血压等保健功效。
具体实施方式
实施例1：
一种冬青叶山楂保健茶醋的酿造方法，其特征在于，所述的加工方法采用以下步骤：
A、冬青叶预处理：挑选新鲜成熟的冬青叶、荠苨根、金果榄，洗净后，取45份冬青叶、30份荠苨根、25份金果榄，破碎后进行磨浆处理，用120目的筛网过滤，所得滤渣再加2.5倍的水进行二次磨浆，用120目的筛网过滤，将两次所得浆液混合，制得冬青叶浆；
B、山楂预处理：取45份山楂、30份胡柚、15份刺玫果和10份槠实子，洗净，进行破碎，采用微波干燥后，进行湿法粉碎，按质量比为1:0.55的比例加入纯净水，粉碎粒径为100μm，温度为50℃，相对湿度为35%，制得山楂泥；
C、茶粉的制备：取新鲜采摘的乌龙茶，加入适量的紫苏、金荞麦和葛花，混合后进行清水淋洗，杀青，在42℃的环境下进行低温干燥，干燥后粉碎，制得茶粉；
D、糖化：取45份冬青叶浆、35份山楂泥、20份茶粉，混合均匀后，加入其重量15%的浓度为20%的甘草液、20%的百合汁、0.6%的果胶酶、0.35%的纤维素酶和0.15%的蛋白酶，混合均匀，制得发酵醅；
E、接种发酵：以发酵醅的重量为准，接入8%预先活化好的酵母菌、2%麦曲，搅拌均匀，放置发酵缸中，在酒醅品温40℃下进行前发酵，发酵时间为25天，待酒醅中酒精浓度达到8%体积比时，开耙2次，每隔6小时开耙一次；再转至室温中进行后发酵，时间为28天，待发酵醪中的残糖降至0.8%时，发酵结束；
F、醋酸发酵：向发酵醪中接入7%醋酸菌，进行深层培养发酵，在42℃的条件下发酵25天，直至酸度不再上升，调整发酵液酸度为10g/100ml，制得醋酸发酵醪；
G、纯化：将醋酸发酵醪经双联过滤后，制得醋液和发酵醪渣；将发酵醪渣加入3倍清水，采用微波萃取，萃取功率450W，萃取2次，每次20分钟，合并得萃取液；最后合并萃取液和醋液，制得茶醋液；
H、陈酿：将茶醋液泵入木桶中，采用微波辅助冷处理加速陈酿，微波频率120MHz，冷处理时间2天，温度4℃，再加入少许壳聚糖与明矾进行澄清，浸提得澄清液，制得成品茶醋；
I、杀菌：采用巴氏灭菌，温度为100℃，杀菌后将成品茶醋立即用玻璃瓶灌装，密封包装，即为成品。
实施例2：
一种冬青叶山楂保健茶醋的酿造方法，其特征在于，所述的加工方法采用以下步骤：
A、冬青叶预处理：挑选新鲜成熟的冬青叶、鸡血藤、马钱子，洗净后，取60份冬青叶、25份鸡血藤、15份马钱子，破碎后进行磨浆处理，用100目的筛网过滤，所得滤渣再加2倍的水进行二次磨浆，用100目的筛网过滤，将两次所得浆液混合，制得冬青叶浆；
B、山楂预处理：取50份山楂、25份百香果、15份胡颓子和10份拐枣，洗净，进行破碎，采用微波干燥后，进行湿法粉碎，按质量比为1:0.25的比例加入纯净水，粉碎粒径为80μm，温度为46℃，相对湿度为35%，制得山楂泥；
C、茶粉的制备：取新鲜采摘的绿茶，加入适量的三七花、积雪草和槐花，混合后进行清水淋洗，杀青，在50℃的环境下进行低温干燥，干燥后粉碎，制得茶粉；
D、糖化：取45份冬青叶浆、35份山楂泥、20份茶粉，混合均匀后，加入其重量10%的浓度为25%的葡萄糖液、15%的玉竹汁、0.56%的果胶酶、0.55%的纤维素酶和0.25%的蛋白酶，混合均匀，制得发酵醅；
E、接种发酵：以发酵醅的重量为准，接入10%预先活化好的酵母菌、1%酒曲，搅拌均匀，放置发酵缸中，在酒醅品温38℃下进行前发酵，发酵时间为15天，待酒醅中酒精浓度达到10%体积比时，开耙2次，每隔6小时开耙一次；再转至室温中进行后发酵，时间为30天，待发酵醪中的残糖降至0.1%时，发酵结束；
F、醋酸发酵：向发酵醪中接入12%醋酸菌，进行深层培养发酵，在40℃的条件下发酵25天，直至酸度不再上升，调整发酵液酸度为8g/100ml，制得醋酸发酵醪；
G、纯化：将醋酸发酵醪经双联过滤后，制得醋液和发酵醪渣；将发酵醪渣加入1.5倍清水，采用微波萃取，萃取功率230W，萃取2次，每次10分钟，合并得萃取液；最后合并萃取液和醋液，制得茶醋液；
H、陈酿：将茶醋液泵入木桶中，采用微波辅助冷处理加速陈酿，微波频率220MHz，冷处理时间1天，温度2℃，再加入少许壳聚糖与明矾进行澄清，浸提得澄清液，制得成品茶醋；
I、杀菌：采用巴氏灭菌，温度为100℃，杀菌后将成品茶醋立即用玻璃瓶灌装，密封包装，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)

1.一种冬青叶山楂保健茶醋的酿造方法，其特征在于，采用以下步骤：
A、冬青叶预处理：挑选新鲜成熟的冬青叶、虎杖根、北豆根，洗净后，取50份冬青叶、30份虎杖根、20份北豆根，破碎后进行磨浆处理，用80目的筛网过滤，所得滤渣再加2.5倍的水进行二次磨浆，用80目的筛网过滤，将两次所得浆液混合，制得冬青叶浆；
B、山楂预处理：取55份山楂、20份荸荠、15份乌饭子和10份马兜铃，洗净，进行破碎，采用微波干燥后，进行湿法粉碎，按质量比为1:0.35的比例加入纯净水，粉碎粒径为80μm，温度为46℃，相对湿度为35%，制得山楂泥；
C、茶粉的制备：取新鲜采摘的绿茶，加入适量的矮地茶、洋金花和甘草，混合后进行清水淋洗，杀青，在45℃的环境下进行低温干燥，干燥后粉碎，制得茶粉；
D、糖化：取45份冬青叶浆、35份山楂泥、20份茶粉，混合均匀后，加入其重量10%的浓度为25%的葡萄糖液、10%的玫瑰露、0.6%的果胶酶、0.35%的纤维素酶和0.15%的蛋白酶，混合均匀，制得发酵醅；
E、接种发酵：以发酵醅的重量为准，接入5%预先活化好的酵母菌、1%酒曲，搅拌均匀，放置发酵缸中，在酒醅品温40℃下进行前发酵，发酵时间为20天，待酒醅中酒精浓度达到10%体积比时，开耙2次，每隔6小时开耙一次；再转至室温中进行后发酵，时间为28天，待发酵醪中的残糖降至0.8%时，发酵结束；
F、醋酸发酵：向发酵醪中接入5%醋酸菌，进行深层培养发酵，在42℃的条件下发酵20天，直至酸度不再上升，调整发酵液酸度为12g/100ml，制得醋酸发酵醪；
G、纯化：将醋酸发酵醪经双联过滤后，制得醋液和发酵醪渣；将发酵醪渣加入1.5倍清水，采用微波萃取，萃取功率350W，萃取2次，每次10分钟，合并得萃取液；最后合并萃取液和醋液，制得茶醋液；
H、陈酿：将茶醋液泵入木桶中，采用微波辅助冷处理加速陈酿，微波频率180MHz，冷处理时间3天，温度5℃，再加入少许壳聚糖与明矾进行澄清，浸提得澄清液，制得成品茶醋；
I、杀菌：采用巴氏灭菌，温度为100℃，杀菌后将成品茶醋立即用玻璃瓶灌装，密封包装，即为成品。
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CN105779248A (zh) * 2016-03-21 2016-07-20 张俊辉 一种地菍山楂保健果醋的加工方法
CN106085803A (zh) * 2016-08-28 2016-11-09 余芳 蘘荷栝楼保健茶醋的酿造方法
KR20170016216A (ko) * 2015-08-03 2017-02-13 김종숙 자연발효 합초의 제조방법
CN107189928A (zh) * 2017-07-23 2017-09-22 芜湖市三山区绿色食品产业协会 阳荷金癞瓜保健茶醋的酿造方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170016216A (ko) * 2015-08-03 2017-02-13 김종숙 자연발효 합초의 제조방법
CN105779248A (zh) * 2016-03-21 2016-07-20 张俊辉 一种地菍山楂保健果醋的加工方法
CN106085803A (zh) * 2016-08-28 2016-11-09 余芳 蘘荷栝楼保健茶醋的酿造方法
CN107189928A (zh) * 2017-07-23 2017-09-22 芜湖市三山区绿色食品产业协会 阳荷金癞瓜保健茶醋的酿造方法

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