CN111378546A - 一种黄酒的酿造配方及酿造工艺 - Google Patents
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Abstract
本发明公开了一种黄酒的酿造配方及酿造工艺,所述的黄酒的酿造配方包含以下重量份原料:糯米300‑500份、高粱50‑100份、麦曲2‑3份、黄酒干酵母1‑2份,生姜20‑50份、枸杞子20‑50份、丹参10‑15份、罗汉果10‑15份、党参10‑15份、黄芪10‑15份、红枣10‑15份。本黄酒营养价值非常丰富,口感好,且其中含有中药成分,几种药物相配伍,可有效增强人体免疫力,加强人体的防御机制。
Description
技术领域
本发明涉及一种黄酒的酿造配方及酿造工艺,具体为黄酒制备技术领域。
背景技术
黄酒是世界上最古老的酒类之一,源于中国,且唯中国有之,与啤酒、葡萄酒并称世界三大古酒。黄酒以大米、黍米、粟为原料,一般酒精含量为14%—20%,属于低度酿造酒。传统黄酒酿造是利用酒药(小曲),酒曲(麦曲、红曲)中多种有益微生物参于糖化发酵。由多种霉菌,酵母菌和细菌等共同作用及发酵过程中产生的代谢产物构成了黄酒特有的色,香,味,格。
黄酒是一种民间生活中普及饮用的饮料式酒类,由于是带有甜味的低度酒,老少皆宜,深受市场欢迎,但传统的黄酒缺乏丰富的营养成分,只能作为饮料配餐饮用,在形势发展和人们追求高营养的现在很难进一步发展。
发明内容
为实现上述目的,本发明提供如下技术方案:一种黄酒的酿造配方包含以下重量份原料:糯米300-500份、高粱50-100份、麦曲2-3份、黄酒干酵母1-2份,生姜20-50份、枸杞子20-50份、丹参10-15份、罗汉果10-15份、党参10-15份、黄芪10-15份、红枣10-15份。
作为优选,所述的黄酒的酿造配方包含以下重量份原料:糯米350份、高粱80份、麦曲2份、黄酒干酵母1份,生姜25份、枸杞子25份、丹参15份、罗汉果12份、党参12份、黄芪12份、红枣12份。
一种黄酒的酿造工艺为:步骤一、按照黄酒的酿造配方的重量份原料配比,将糯米、高粱洗干净后加入碳酸氢溶液浸泡,浸泡2-3天,然后沥干得到沥干物;
步骤二、淋米,将步骤一所述沥干物用清水冲洗,冲到水清而不浑为止,滴干余水 ;
步骤三、蒸饭,将步骤二沥干物放入蒸笼中,然后用蒸汽蒸至刚刚全熟,饭粒里外一致,无生心 ;
步骤四、淋饭,将步骤三所述的饭用冷水冲淋降温,再滴干淋饭的余水 ;
步骤五、入罐糖化 :将淋饭后的糯米转移至酿造罐中,按 1:2-3 的料水比加入水并混匀 ;用食品级乳酸调 pH 值为 4.2 ~ 4.5,加入糖化酶,糖化酶的酶活力为 100000 ~150000U/ml;
步骤六、前发酵 :添加一定量的酒曲、黄酒干酵母,在28℃ -32℃条件下前发酵 3-5天,10℃ -16℃下进行后发酵 8-12天。
步骤七、后发酵:按黄酒的酿造配方重量份原料称取生姜、枸杞子、丹参、罗汉果、党参、黄芪、红枣,真空冻干脱水后研磨成粉,投入发酵缸内,与其它物料混合均匀,继续发酵,使得酒精度达到10%vol以上,还原糖15g/L以下;
步骤八、澄清:将发酵物利用压滤机分离酒液和酒糟;向酒液中添加浓度1-1.5g/mL的澄清剂水溶液,酒液和澄清剂水溶液的体积比为1:0.002-0.003,在200-400MPa的压力下超高压处理15-20分钟,于20-23℃静置24-48小时,收集上层清液;
步骤九、灭菌,将步骤八中的上清液于80-86℃灭菌30-40分钟,得到所述黄酒。
与现有技术相比,本发明的有益效果如下:本黄酒营养价值非常丰富,口感好,且其中含有中药成分,几种药物相配伍,可有效增强人体免疫力,加强人体的防御机制。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种黄酒的酿造配方包含以下重量份原料:糯米300份、高粱50份、麦曲2份、黄酒干酵母1份,生姜20份、枸杞子20份、丹参10份、罗汉果10份、党参10份、黄芪10份、红枣10份,将上述重量份原料按照一种黄酒的酿造方法制备成黄酒。
实施例2
一种黄酒的酿造配方包含以下重量份原料:糯米500份、高粱100份、麦曲3份、黄酒干酵母2份,生姜50份、枸杞子50份、丹参15份、罗汉果15份、党参15份、黄芪15份、红枣15份,将上述重量份原料按照一种黄酒的酿造方法制备成黄酒。
实施例3
一种黄酒的酿造配方包含以下重量份原料:糯米300-500份、高粱50-100份、麦曲2-3份、黄酒干酵母1-2份,生姜20-50份、枸杞子20-50份、丹参10-15份、罗汉果10-15份、党参10-15份、黄芪10-15份、红枣10-15份,将上述重量份原料按照一种黄酒的酿造方法制备成黄酒。
感官测试
随机邀请到不同年龄段(老年、中年、青年各10人)按照GB/T 13662-2008对实施例 1-3和对比例1-2的市面出售的黄酒的感官品质进行评价。
色泽:清亮透明,色泽均匀,橙黄色至深褐色,8-10分;清亮透明,色泽略差,5-7分;有浑浊,色泽较差,0-4分;
香气:具有黄酒特有的香气,醇香浓郁,无异香,8-10分;具有黄酒特有的香气,醇香不浓郁,无异香,5-7分;香气不足,有异香,0-4分;
口味:酒体醇厚,苦涩适中;15-20分;
有酒味,酒味略淡薄,有苦涩,6-14分;酒味淡薄,涩味较重,0-5分;
风格:酒体协调,具有黄酒特有的风格,略有中药香味,8-10分; 酒体较协调,具有黄酒特有的风格;5-7分;酒体不协调,缺乏黄酒特有的风格,0-4 分。
具体测试结果见表1。
表1:感官评分测试结果表
色泽 | 香气 | 口味 | 风格 | |
实施例1 | 8.8 | 8.7 | 18.9 | 8.8 |
实施例2 | 8.5 | 8.9 | 19.1 | 8.7 |
实施例3 | 9 | 9.1 | 19.5 | 9.0 |
对比例1 | 7.8 | 7.2 | 17.4 | 7.2 |
对比例2 | 7.6 | 7.3 | 17.0 | 7.0 |
由此可见本黄酒色泽、香气、口味均比市售的黄酒评分高,总体感官评分较佳。
免疫力测试
选择免疫力低下经常感冒发烧且喜欢饮酒的中老年人100名。每天服用本黄酒50ml,进行3个月跟踪测试,其中3个月内生病感冒发烧患者的数目统计见表2
表2
发烧人数 | 占总人数百分比 | 咳嗽人数 | 占总人数百分比 | 同时发烧咳嗽人数 | 占总人数百分比 |
2 | 2% | 3 | 3% | 1 | 1% |
由此可见本申请的黄酒对于提高老年人的免疫力具有良好的功效。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种黄酒的酿造配方,其特征在于:所述黄酒的酿造配方包含以下重量份原料:糯米300-500份、高粱50-100份、麦曲2-3份、黄酒干酵母1-2份,生姜20-50份、枸杞子20-50份、丹参10-15份、罗汉果10-15份、党参10-15份、黄芪10-15份、红枣10-15份。
2.根据权利要求1所述的一种黄酒的酿造配方,其特征在于:所述黄酒的酿造配方包含以下重量份原料:糯米350份、高粱80份、麦曲2份、黄酒干酵母1份,生姜25份、枸杞子25份、丹参15份、罗汉果12份、党参12份、黄芪12份、红枣12份。
3.一种黄酒的酿造工艺,其特征在于:具体工艺为:步骤一、按照黄酒的酿造配方的重量份原料配比,将糯米、高粱洗干净后加入碳酸氢溶液浸泡,浸泡2-3天,然后沥干得到沥干物;
步骤二、淋米,将步骤一所述沥干物用清水冲洗,冲到水清而不浑为止,滴干余水 ;
步骤三、蒸饭,将步骤二沥干物放入蒸笼中,然后用蒸汽蒸至刚刚全熟,饭粒里外一致,无生心 ;
步骤四、淋饭,将步骤三所述的饭用冷水冲淋降温,再滴干淋饭的余水 ;
步骤五、入罐糖化 :将淋饭后的糯米转移至酿造罐中,按 1:2-3 的料水比加入水并混匀 ;用食品级乳酸调 pH 值为 4.2 ~ 4.5,加入糖化酶,糖化酶的酶活力为 100000 ~150000U/ml;
步骤六、前发酵 :添加一定量的酒曲、黄酒干酵母,在28℃ -32℃条件下前发酵 3-5天,10℃ -16℃下进行后发酵 8-12天。
4.步骤七、后发酵:按黄酒的酿造配方重量份原料称取生姜、枸杞子、丹参、罗汉果、党参、黄芪、红枣,真空冻干脱水后研磨成粉,投入发酵缸内,与其它物料混合均匀,继续发酵,使得酒精度达到10%vol以上,还原糖15g/L以下;
步骤八、澄清:将发酵物利用压滤机分离酒液和酒糟;向酒液中添加浓度1-1.5g/mL的澄清剂水溶液,酒液和澄清剂水溶液的体积比为1:0.002-0.003,在200-400MPa的压力下超高压处理15-20分钟,于20-23℃静置24-48小时,收集上层清液;
步骤九、灭菌,将步骤八中的上清液于80-86℃灭菌30-40分钟,得到所述黄酒。
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CN111704974A (zh) * | 2020-08-05 | 2020-09-25 | 贺祖海 | 一种具有多种保健功能的五味天麻黄酒的制作工艺 |
CN115058306A (zh) * | 2022-07-05 | 2022-09-16 | 黄山七约生态农业有限公司 | 一种姜酒发酵酿造工艺 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN111704974A (zh) * | 2020-08-05 | 2020-09-25 | 贺祖海 | 一种具有多种保健功能的五味天麻黄酒的制作工艺 |
CN115058306A (zh) * | 2022-07-05 | 2022-09-16 | 黄山七约生态农业有限公司 | 一种姜酒发酵酿造工艺 |
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