CN111394215A - 一种复合型黄精养生酒的酿造方法 - Google Patents
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Abstract
本发明公开了一种复合型黄精养生酒及其酿造方法，由以下重量份的原料经发酵等步骤制备获得：糯米30份、九华黄精3份、桑椹果干2份、覆盆子干果2份、去核红枣1.5份、宁夏枸杞1份、清水45份，安琪牌果酒干酵母0.01份，混合酒曲(苏州甜酒0.3份、红曲1.8份)2.1份、果胶酶0.05份、皂土0.1份、壳聚糖0.02份、异Vc钠0.06份。本发明的复合型黄精五宝养生酒是采用多菌种酒曲、糯米、配伍(九华黄精、桑椹果干、覆盆子干果、红枣、枸杞)五种药食同源草本植物果实原料进行恒温长时间发酵而成的养生酒，特别适合于有阴盛阳衰、手脚冰凉和身体虑弱症状的亚健康人群食疗健身，提高免疫力。具有补血、补肾益肝、生津止渴的功效。
Description
技术领域
本发明属于酿酒技术领域，具体涉及一种复合型黄精养生酒及其酿造方法。
背景技术
中医研究认为，黄精味甘，性平，入脾、肺二经，具有补脾润肺，养阴生津，强壮筋骨等功效自古以来被视为益寿珍品，享有“血气双补之王”的美称。桑椹具有清热明目，滋阴补肾，美肤延年的功效功效，红枣的维生素含量非常高，具有“天然维生素丸”的美誉，有养胃、健脾、益血、滋补、强身之效。枸杞具有补肾益精，养肝明目，补血安神，生津止渴，润肺止咳的功效，覆盆子具有固精缩尿、益肝肾、明目的功效。
随着国民经济高速发展，消费者越来越注重通过中医食疗之道来调理自已的身心健康，提高自身的免疫力，因此以糯米为主原料配以黄精、桑椹、覆盆子、红枣、枸杞等五种药食同源的草本食物采用红曲等多菌种曲共酵酿造而成的黄精五宝养生酒迎合了消费者对养生保健的需求，目前市场上同类的发酵型养生酒鲜有少见，同质化的用白酒浸泡或食用酒精配制的黄精酒充斥市场，不能满足消费者的健康养生需要。
开发满足人们滋补养生、健康饮酒、饮健康酒需求的养生酒，具有重要的市场价值。
发明内容
本发明的目的在于提供一种复合型黄精养生酒的酿造方法，以使复合型黄精养生酒可以满足消费者对滋补养生、健康饮酒等养生品质生活的追求。
为了实现上述目的，本发明通过以下技术方案实现的：
本发明提供一种复合型黄精养生酒的酿造方法，包括如下步骤：
步骤1、浸泡清洗：取新鲜无虫蛀的30份圆糯米30份，进行淘洗，淘洗5次，每次淘洗7分钟，淘洗干净后，将糯米放置在容器内摊平，加入25度的温水，温水水层高于米层25厘米，浸泡15个小时，同时保持室温在20-25度，浸泡至米粒无白心，之后将糯米取出反复用清水冲洗，沥干后备用；
步骤2、蒸煮：将沥干的糯米投入蒸锅中开大汽进行蒸煮，待蒸汽全部漫过米面圆汽后关小汽继续蒸煮20分钟，待糯米颗粒膨胀发亮、松散柔软、嚼不沾齿时关掉汽阀停止蒸煮，然后快速用无菌清水淋冷至25度备用；
步骤3、拌曲培菌糖化：取0.3份酒曲碾碎后备用，之后将冷却后的糯米混合酒曲粉末进行充分的搅拌，将拌曲均匀的糯米放入食品箱内，置于28度恒温条件下培菌糖化48小时备用；
步骤4、取米红曲1.8份加入6份清水在25度条件下浸泡24小时备用；
步骤5、取九华黄精3份、桑椹果干2份、覆盆子干果2份、去核红枣1.5份、宁夏枸杞1份粉碎至过40目筛的粉未状混合物，在夹层锅中加入清水38份开大汽升温60度后倒入粉未状混合物搅拌混合均匀后盖上锅盖升温至90度热浸提2小时，再冷却至45度后加入果胶酶0.05份、异Vc钠0.04份保温酶化1小时后泠却至25度备用；
步骤6、取1份清水加入3％白砂糖制成39～41度的温糖水，取果酒酵干酵母0.03份加入温糖水保温活化15分钟备用；
步骤7、发酵：将经过步骤3、步骤4、步骤5、步骤6获得的产物充分混合泵入恒温发酵罐中，前期20度条件下恒温前酵6天，待酒度达到12％vol时，降温至15度封密继续后酵30天，得成熟酒醪；
步骤8、取经步骤7所得成熟酒醪上层清液进行压榨得到发酵酒；
步骤9、将步骤7所得成熟酒醪下层酒糟加同等量的清水泵入蒸酒锅蒸馏得55％vol蒸馏白酒；
步骤10、调整酒度、下胶澄清：将步骤9获得的55％vol蒸馏酒调整步骤8获得的发酵酒，将其酒度调整到22％vol，加皂土0.1份、壳聚糖0.02份搅拌均匀进行下胶静置澄清72小时后粗滤得原酒；
步骤11、调整成份、冷冻稳定、精滤、超滤：将经步骤10获得的原酒进行理化指标检测并参照国家标准GB/T 27588——2011调整成份使其达标后泵入冷冻罐，将温度降至零下5度冷冻稳定酒质七天，后趁冷经过0.25um孔径的纸板过滤机过滤，得清亮透明的复合型黄精养生酒，灌装前进一步用孔径为0.15微米超滤膜进行精滤；
步骤12、灌装、将步骤11获得的产物灌装封口并包装得黄精五宝养生酒成品。
进一步，所述步骤5中所述九华黄精为九蒸九晒的九华黄精。
进一步，步骤1所述糯米为山区冷水田生产的士圆糯米。
进一步，步骤6中所述果酒酵干酵母为安琪牌葡萄酒活性干酵。
进一步，步骤3所述酒曲具体为蜜蜂牌苏州甜酒曲。
进一步，所述步骤10中采用硅藻土过滤机进行粗滤。
进一步，步骤11中采用纸板孔径0.25微米板框过滤机进行压滤。
进一步，步骤11中用孔径为0.15微米超滤膜进行精滤。
本发明相比现有技术具有以下优点：
1、本发明提供了一种复合型黄精养生酒的酿造方法，是以糯米为主要原料配以黄精、桑椹、覆盆子、红枣、枸杞等五种药食同源的草本植物果实采用红曲等多菌种曲恒温长时间共酵酿造而成的复合型黄精养生酒迎合了消费者对养生保健的需求。
2、本发明充分利用了糯米中的淀粉，将糯米的营养成分转化到酒中，同时利用微生物的菌种进行发酵或酶解，最大程度的保持黄精、桑椹、覆盆子、红枣、枸杞中的功效功能成分黄精多糖、微量元素、蒽醌类、白黎芦醇、胡萝卜素、天仙子胺枸杞多糖、西洋参皂甙、维生素(A原、B1、B2、PP及C)、、有机酸、矿物质钙、磷、铁、铜、锌等营养成分的活性，通过发酵或酶解，还可使营养成分或功能因子得到增加。复合型黄精五宝养生酒聚集了糯米和黄精、桑椹、覆盆子、红枣、枸杞等五种药食同源的草本植物果实共同营养成分和功能因子等生理活性物质，加上微生物丰富而特有的代谢产物，使之具有增强机体免疫力，改善人体微循环，清除体内自由基、补血、补肾益肝、生津止渴等多项生理功能。复合型黄精五宝养生酒研制与开发不仅能为黄精、桑椹、覆盆子、红枣、枸杞等药食同源草本植物果实资源的利用以及农林产品深加工开辟一条新的途径，同时也促进了养生酒的发展，取得了良好的经济效益和社会效益。
3、本发明复合型黄精养生酒生产酒曲配方中不仅采用了安琪牌葡萄酒活性干酵和蜜蜂牌苏州甜酒曲，同时还使用米红曲参与发酵，从而进一步增加了复合型黄精五宝养生酒的营养成分和功能因子，米红曲参与发酵使复合型黄精五宝养生酒不仅具备具有增强机体免疫力，改善人体微循环，清除体内自由基、补血、补肾益肝、生津止渴等多项生理功能，同时还具有良好的降血压、降血脂、降胆固醇和防癌抗癌等保健功能。
4.本发明将黄精养生蒸馏酒调整黄精五宝发酵酒酒度至22％vol，得到加强型黄精五宝养生酒，一则因两者酒质相近可以使酒体充分融合，因此调整酒度后的黄精五宝养生酒酒质有醇和自然的口感，二则避免了因酒度低容易受徵生物污染使酒体中营养成分和功能因子被氧化变质，三则避免了因高温杀菌造成酒体中营养成分和功能因子损失。
具体实施方式
为了使本技术领域的人员更好地理解本申请方案，下面将结合本申请实施例，对本申请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申请一部分的实施例，而不是全部的实施例。基于本申请中的实施例，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，都应当属于本申请保护的范围。
需要说明的是，本申请的说明书和权利要求书中的术语“包括”，意图在于覆盖不排他的包含，例如，包含了一系列步骤的方法不必限于清楚地列出的那些步骤，而是可包括没有清楚地列出的或对于这些方法固有的其它步骤。在不冲突的情况下，本申请中的实施例及实施例中的特征可以相互组合。下面将参考实施例来详细说明本申请。
实施例
本实施例的一种复合型黄精养生酒，由以下重量份的原料组成：糯米30份、九华黄精3份、桑椹果干2份、覆盆子干果2份、去核红枣1.5份、宁夏枸杞1份、清水45份，安琪牌果酒干酵母0.01份，混合酒曲(苏州甜酒0.3份、红曲1.8份)2.1份、果胶酶0.05份、皂土0.1份、壳聚糖0.02份、异Vc钠0.06份。具体制备方法如下：
步骤1、浸泡清洗：取新鲜无虫蛀的30份圆糯米30份，进行淘洗，淘洗5次，每次淘洗7分钟，淘洗干净后，将糯米放置在容器内摊平，加入25度的温水，温水水层高于米层25厘米，浸泡15个小时，同时保持室温在20-25度，浸泡至米粒无白心，之后将糯米取出反复用清水冲洗沥干后备用。
步骤2、蒸煮：将沥干的糯米投入蒸锅中开大汽进行蒸煮，待蒸汽全部漫过米面圆汽后关小汽继续蒸煮20分钟，待糯米颗粒膨胀发亮、松散柔软、嚼不沾齿时关掉汽阀停止蒸煮，然后快速用无菌清水淋冷至25度备用。
步骤3、拌曲培菌糖化：取0.3份蜜蜂牌苏州甜酒曲碾碎后备用，之后将冷却后的糯米混合酒曲粉末进行充分的搅拌，将拌曲均匀的米饭放入食品箱内，置于28度恒温条件下培菌糖化48小时备用。
步骤4、取米红曲1.8份加入6份清水在25度条件下浸泡24小时备用。
步骤5、取九华黄精3份、桑椹果干2份、覆盆子干果2份、去核红枣1.5份、宁夏枸杞1份粉碎至过40目筛的粉未状混合物，在夹层锅中加入清水38份开大汽升温60度后倒入黄精、桑椹果干、覆盆子干果、去核红枣、宁夏枸杞粉未状混合物搅拌混合均匀后盖上锅盖升温至90度热浸提2小时，后再冷却至45度加入果胶酶0.05份、异Vc钠0.04份保温酶化1小时后泠却至25度备用。
步骤6、取1份清水加入3％白砂糖制成40度左右的温糖水，取果酒酵干酵母0.03份加入温糖水保温活化15分钟备用。
步骤7、发酵：将经过步骤3、步骤4、步骤5、步骤6获得的甜酒酿、红曲浸液、(九华黄精、桑椹果干、覆盆子干果、红枣、枸杞)热浸出液、活化果酒酵母充分混合泵入恒温发酵罐中，前期20度条件下恒温前酵6天，待酒度达到12％vol时，降温至15度封密继续后酵30天，得黄精五宝养生酒成熟酒醪。
步骤8、取经步骤7所得复合型黄精五宝养生酒成熟酒醪上层清液进行压榨得到黄精五宝养生酒发酵酒。
步骤9、将步骤7所得所述黄精五宝养生酒成熟酒醪下层酒糟加同等量的清水泵入蒸酒锅蒸馏得55％vol黄精五宝养生酒蒸馏白酒。
步骤10、调整酒度、下胶澄清：将步骤9获得的55％vol复合型黄精蒸馏酒调整步骤8获得的复合型黄精养生酒发酵酒，将其酒度调整到22％vol，加皂土0.1份、壳聚糖0.02份搅拌均匀进行下胶静置澄清72小时后用硅藻土过滤机进行粗滤得黄精五宝养生酒原酒。
步骤11、调整成份、冷冻稳定、精滤、超滤：将经步骤10获得的黄精五宝养生酒原酒进行理化指标检测并参照国家标准GB/T 27588——2011调整糖酸酒成份使其达标后泵入冷冻罐，将温度降至零下5度冷冻稳定酒质七天，后趁冷先用纸板孔径0.25微米板框过滤机进行压滤，在灌装之前再用孔径为0.15微米超滤膜进行精滤，以提高酒的清亮透明度和除菌效果。
步骤12、灌装、将步骤11获得清亮透明的复合型黄精五宝养生酒灌装封口后再进行理化指标检测，合格后进行包装得黄精五宝养生酒成品。
参照露酒国家标准(GB/T 27588——2011)，本实施例所得产品的营业成份分析如表1所示∶
| 项目 | 复合型黄精五宝养生酒 | 露酒国家标准(GB/T 27588——2011) |
| 酒精度(20℃％vol) | 22 | 4～60 |
| 总糖(g/l)以葡萄糖计 | 48 | 《300 |
| 总酸/(g/l) | 6 | 《7.5 |
| 干浸出物(g/l) | 0.75 | 》0.3 |
表1
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围之内。
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，能够以其他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。
Claims (8)
1.一种复合型黄精养生酒的酿造方法，其特征在于，包括如下步骤：
步骤1、浸泡清洗：取新鲜无虫蛀的30份圆糯米30份，进行淘洗，淘洗5次，每次淘洗7分钟，淘洗干净后，将糯米放置在容器内摊平，加入25度的温水，温水水层高于米层25厘米，浸泡15个小时，同时保持室温在20-25度，浸泡至米粒无白心，之后将糯米取出反复用清水冲洗，沥干后备用；
步骤2、蒸煮：将沥干的糯米投入蒸锅中开大汽进行蒸煮，待蒸汽全部漫过米面圆汽后关小汽继续蒸煮20分钟，待糯米颗粒膨胀发亮、松散柔软、嚼不沾齿时关掉汽阀停止蒸煮，然后快速用无菌清水淋冷至25度备用；
步骤3、拌曲培菌糖化：取0.3份酒曲碾碎后备用，之后将冷却后的糯米混合酒曲粉末进行充分的搅拌，将拌曲均匀的糯米放入食品箱内，置于28度恒温条件下培菌糖化48小时备用；
步骤4、取米红曲1.8份加入6份清水在25度条件下浸泡24小时备用；
步骤5、取九华黄精3份、桑椹果干2份、覆盆子干果2份、去核红枣1.5份、宁夏枸杞1份粉碎至过40目筛的粉未状混合物，在夹层锅中加入清水38份开大汽升温60度后倒入粉未状混合物搅拌混合均匀后盖上锅盖升温至90度热浸提2小时，再冷却至45度后加入果胶酶0.05份、异Vc钠0.04份保温酶化1小时后泠却至25度备用；
步骤6、取1份清水加入3％白砂糖制成39～41度的温糖水，取果酒酵干酵母0.03份加入温糖水保温活化15分钟备用；
步骤7、发酵：将经过步骤3、步骤4、步骤5、步骤6获得的产物充分混合泵入恒温发酵罐中，前期20度条件下恒温前酵6天，待酒度达到12％vol时，降温至15度封密继续后酵30天，得成熟酒醪；
步骤8、取经步骤7所得成熟酒醪上层清液进行压榨得到发酵酒；
步骤9、将步骤7所得成熟酒醪下层酒糟加同等量的清水泵入蒸酒锅蒸馏得55％vol蒸馏白酒；
步骤10、调整酒度、下胶澄清：将步骤9获得的55％vol蒸馏酒调整步骤8获得的发酵酒，将其酒度调整到22％vol，加皂土0.1份、壳聚糖0.02份搅拌均匀进行下胶静置澄清72小时后粗滤得原酒；
步骤11、调整成份、冷冻稳定、精滤、超滤：将经步骤10获得的原酒进行理化指标检测并参照国家标准GB/T 27588——2011调整成份使其达标后泵入冷冻罐，将温度降至零下5度冷冻稳定酒质七天，后趁冷经过02.5um孔径的纸板过滤机过滤，得清亮透明的复合型黄精养生酒，灌装前进一步用孔径为0.15微米超滤膜进行精滤；
步骤12、灌装、将步骤11获得的产物灌装封口并包装得黄精五宝养生酒成品。
2.根据权利要求1所述的方法，其特征在于，所述步骤5中所述九华黄精为九蒸九晒的九华黄精。
3.根据权利要求2所述的方法，其特征在于，步骤1所述糯米为山区冷水田生产的士圆糯米。
4.根据权利要求3所述的方法，其特征在于，步骤6中所述果酒酵干酵母为安琪牌葡萄酒活性干酵。
5.根据权利要求4所述的方法，其特征在于，步骤3所述酒曲具体为蜜蜂牌苏州甜酒曲。
6.根据权利要求5所述的方法，其特征在于，所述步骤10中采用硅藻土过滤机进行粗滤。
7.根据权利要求6所述的方法，其特征在于，步骤11中采用纸板孔径0.25微米板框过滤机进行压滤。
8.根据权利要求7所述的方法，其特征在于，步骤11中用孔径为0.15微米超滤膜进行精滤。
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