CN111690496A - 一种山楂百香果酒 - Google Patents
一种山楂百香果酒 Download PDFInfo
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- CN111690496A CN111690496A CN202010739886.7A CN202010739886A CN111690496A CN 111690496 A CN111690496 A CN 111690496A CN 202010739886 A CN202010739886 A CN 202010739886A CN 111690496 A CN111690496 A CN 111690496A
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Abstract
一种山楂百香果酒，是用成熟的山楂果和百香果作为原料，然后按照常规的果酒制备方法酿制成山楂百香果酒制品。通过实施本发明，将山楂果和百香果有机组合起来，制备而得的山楂百香果酒同时具有山楂果和百香果原有的营养、功能成分；所产的山楂百香果不但营养富集，而且功效更好，并具有浓郁的果香味，适口性好，口感佳，能激起人的食欲，是一种同时具有防病、养生等多功能保健酒制品。实施本发明，改变了目前市场上山楂果和百香果深加工产品稀少的现状，解决了山楂果和百香果的产后出路，并带动山楂果和百香果相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
Description
技术领域
本发明属于一种新型果酒的制备技术领域，具体涉及一种山楂百香果酒。
背景技术
山楂果，果实酸甜可口，能生津止渴，亦可入药，入药归脾、胃、肝经，有消食化积、活血散瘀的功效。可食用部分76％。每100g中含能量397kJ,水分73g、蛋白质0.5g、脂肪0.6g,膳食纤维3.1g,碳水化合物22g、胡萝卜素100μg、维生素A17μg；硫胺素0.02mg、核黄素0.02mg、尼克酸0.4mg；维生素C 53mg,维生素E 7.32mg；钾299mg、钠5.4mg、钙52mg、镁19mg、铁0.9mg,锰0.24mg、锌0.28mg、铜0.11mg、磷24mg、硒1.22μg。尚含解脂酶、鞣质等以及对大肠杆菌、绿脓杆菌、痢疾杆菌有抑制作用的成分。
山楂有重要的药用价值，自古以来，就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用，性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等，均有疗效。
山楂由于山楂富含多种有机酸，能保持山楂中的维生素C，即使在加热的情况下，也不致被破坏，所以，制成山楂糕等制品后，维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分)，能舒张血管、加强和调节心肌，增大心室和心运动振幅及冠状动脉血流量，降低血清胆固醇和降低血压；此外，山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用；山植还含有槲皮苷，它有扩张血管、促进气管纤毛运动、排痰平喘之功能，故山楂是防治心血管病的理想保健食品和有较好疗效的食品，可用于用于高血压、高血脂、冠心病等的防治，均有较好效果。
山楂中含有的牡荆素等化合物具有抗癌作用，常用山楂有利于防癌。
山楂中果胶含量居所有水果之首，达6.4％，而据最新研究，果胶有防辐射物质的作用，它能从体内带走一半的放射性元素(锶、钴、钯等)。果胶还有吸附和抗菌性质，可从肠子上去除细菌、毒素并束缚住水分，因此，可治泻肚。
山楂中还含有丰富的钙和胡萝卜素，钙含量居水果之首，胡萝卜素的含量仅次于枣和百香果，最适于小儿食用。山楂可单味或与其他食物、药物配伍以提高其食疗作用。
由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
但是，山楂属于季节性水果，一般7～9月份成熟采收，而且很不易保存。由于鲜大果山楂糖、酸度较高，营养丰富，常温下2～3天即变色、变味、腐烂，所以，山楂及时加工有利于缓解鲜果成熟期集中、保鲜期短而引起的保藏与消费的矛盾。目前，以山楂果为原料，制备成果脯、果膏、山楂糕等产品以及山楂酒、山楂茶等特色饮品。
山楂果酒是大果山楂的重要深加工产品之一，也是近年来新兴的果酒，它是果酒之中的极品。据测定，山楂含有18种氨基酸，特别是维生素C的含量较高，达到89毫克/100克，比苹果高17倍，比梨高30倍。此外还含有山楂酸、黄酮、SOD等生物活性物质和营养成分。山楂果酒具有健胃消食、减肥、降血脂血压、防衰老、增强肌体免疫力等。据洪昭光《食物是最好的医药》介绍：山楂有很多的营养和医疗价值，常吃山楂制品能开胃消食，预防动脉粥样硬化，使人延年益寿，所以山楂被人们视为“长寿水果”。此外，山楂果酒沁润细腻、幽雅浓郁、晶莹剔透、保留天然果香，略有微涩，是优质的饮料酒。可用来治疗劳动过后身痛疲倦和妇女痛经等症，而且极易保存。
发明内容
本发明的目的就是提供全新的一种山楂百香果酒。具体包括：该酒是用成熟的山楂果和百香果作为原料，然后按照常规的果酒制备方法酿制成山楂百香果酒制品。
所述的百香果，又名百香果(学名：Passiflora edulia Sims)是西番莲科西番莲属的草质藤本，长约6米；茎具细条纹，无毛；花瓣5枚，与萼片等长；基部淡绿色，中部紫色，顶部白色，花期6月，果期11月。百香果主要有紫果和黄果两大类。果实为浆果，卵形，纵径5～7cm，横径4～6cm，幼果绿色，成熟果紫色，单果重60～120g，果壳坚韧，果浆黄色，内部种子呈黑色，平均60～100枚/果。果皮革质坚韧，光滑。果肉间充满黄色果汁，似生鸡蛋黄。果汁含量40％左右，加工出汁率28％至33％。百香果果实12月成熟，采收后需要后熟4至7天方可食用。据科学预测，百香果含有非常丰富的天然维他命C，每100克果汁中就含有维他命C为34.6毫克，还富含维命A、B1、B2等，另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。同时，百香果富含有机酸、尼克酸、氨基酸、亚油酸、矿物质、β—胡萝卜素、蕃茄红素、可溶性膳食纤维、生物碱、黄酮类等160多种人体必需的有益成分，是保健、药用价值很高的一种天然食物。百香果所含的果酸、可食纤维，作用于消化系统，对食欲不振、胃胀、便秘的效果都很好。百香果含有维生素E、百香果红素，对生殖系统的作用不可小视，不少夜多小便的中老年人食用后，觉得晚上起床的次数明显减少，故百香果有滋阴补肾之说。百香果果汁中有165种化合物，构成了特殊香味。常食用百香果具有提神醒脑、养颜美容、生津止渴、帮助消化、化痰止咳、缓解便秘、活血强身、提高人体免疫功能、滋阴补肾、消除疲劳、降压降脂、延缓衰老、抗高血压的功效。百香果的根、茎、叶有消炎止痛、降脂降压等效果。古方中医食疗专业人士介绍：天然百香果对中枢神经系统具有复杂的作用，具有全面神经安定作用。能够舒缓焦虑紧张、抑郁寡欢、神经紧张引起的头痛。果汁具有生津止渴、提神醒脑、帮助消化、化痰止咳、治肾亏和滋补强身的功能。百香果的根、茎、叶均可入药，有消炎止痛、活血强身、滋阴补肾、还有降脂降压等疗效。百香果的超纤维能够促进排泄，缓解便秘症状，清除黏附滞留在肠道的刺激物质，避免刺激肠道和被人体再吸收，从而减少结肠癌的患病率，超纤维还具有抗肿瘤活性。百香果中的VC参与胆固醇代谢，能降低胆固醇，净化血液。另外，百香果中富含的VC、胡萝卜素、SOD酶能够清除体内自由基，起养颜抗衰老作用。百香果是天然的镇定剂，具有松弛、镇定神经的效果；可以治疗失眠，诱导自然入睡和深度睡眠，消除头痛，晕眩等现象；还能舒缓焦虑紧张、抑郁寡欢、神经紧张所引起的头痛、胃痛、尿频、心慌、肌肉痉挛、抽搐、疼痛等所有不适感。百香果对咽喉炎、牙周炎、粉刺、胃病、痔疮等有很好的抑制作用。常吃可消除青春痘、消除肠胃炎。百香果对人体有很好的保健作用。如保健、养颜、助消化、抗衰老、排毒、清热等。常吃百香果对防治高血压有特效。百香果里的百香果红素能清除自由基，阻断亚硝胺形成，起到防癌抗癌，预防心血管疾病，提高免疫力和延缓衰老的作用。百香果内含尼克酸为细胞呼吸所必需，并参与体内很多代谢过程，起到抗癞皮病，防止精神抑郁等作用，所以工作、精神压力大的人要常食。百香果治疗失眠，诱导自然入睡和深度睡眠，消除头痛，晕眩等现象；舒缓焦虑紧张、抑郁寡欢、神经紧张所引起的头痛、尿频、心慌；改善因神经紧张所引起的肌肉痉挛、抽搐、疼痛等；舒解神经紧张及极度焦虑所引起之所有不适感；改善情绪极度低落、精神过度焦虑。
本发明是通过以下技术方案来实现的：
一种山楂百香果酒，技术方案中在于：该酒是用成熟的山楂果和百香果作为原料，然后按照常规的果酒制备方法酿制成山楂百香果酒制品。
具体包括如下步骤：
1、山楂果采集及处理：采集八九成熟、果皮呈黄褐色、无病虫害的山楂鲜果为原料，并用清水把鲜果洗净，然后将果实切分去核、脱涩、打浆，最后把果浆进行防褐变和去果胶处理。
2、百香果采集及处理：百香果采集及处理：采集无变质、8～9％成熟的新鲜百香果果实为原料，然后将百香果切成两半并取出果内的果浆。
3、原料组成及配比：山楂果浆65-80％、百香果果浆20-35％。
4、混料：将山楂果浆和百香果果浆混合起来，再添加总果浆重量是1-3倍的清水，并搅拌成混合果浆。
5、调糖：根据按生成酒度需要往混合糖浆中加入适量的白糖。
6、发酵：往混合果浆内接入菌种进行发酵，直至发酵至发酵液无糖分、酒度达12～15°而得原料酒。
7、过滤：按照常规的方法将原料酒进行过滤、去渣得原酒。
8、调酒：根据成品风味要求对原酒进行调糖、调酸。
9、成品：根据需要将经过调糖、调酸的酒进行陈酿，然后进行杀菌灌装，得成品山楂百香果酒制品。
本发明既有如下优点：
1、本发明所提出山楂百香果酒的酿制方法构思新颖，生产工艺简单、容易实施。
2、实施本发明所需的主要原料——山楂果，其原料资源极为丰富，而且价格低廉，容易组织。
3、实施本发明所需的主要原料——百香果，其原料资源也十分丰富，而且价格低廉，亦容易组织。
4、因山楂果中含大量单宁、黄酮类物质，在酒体中会产生不愉快的苦涩味。通过实施本发明，通过山楂进行脱涩，有效去除山楂果中苦涩味。
5、通过实施本发明，果浆通过防褐变处理及去除山楂果汁中的果胶物质，有效的保持酒液的颜色不变及防止果酒混浊沉淀，使果酒品质保持其优越性。
6、通过实施本发明，将山楂果和百香果有机组合起来，制备而得的山楂百香果酒同时具有山楂果和百香果原有的营养、功能成分；所产的山楂百香果不但营养富集，而且功效更好，并具有浓郁的果香味，适口性好，口感佳，能激起人的食欲，是一种同时具有防病、养生等多功能保健酒制品。
7、通过实施本发明，改变了目前市场上山楂果和百香果深加工产品稀少的现状，解决了山楂果和百香果的产后出路，并带动山楂果和百香果相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
8、通过实施本发明，形成的酒制品不但新颖、特色，而且具有很高的营养价值和显著的保健效果。所以，本发明不但有非常好的市场前景，而且产生的经济效益亦会非常显著。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山楂百香果酒，技术方案中在于：该酒是用成熟的山楂果和百香果作为原料，然后按照常规的果酒制备方法酿制成山楂百香果酒制品。
具体实施例1：
1、山楂果采集及处理过程如下：
(1)采集原料果：采集八九成熟、果皮呈黄褐色、无病虫害的山楂鲜果为原料；
(2)山楂鲜果首次脱涩：将洗净的山楂果用酒精含量是25％+柠檬酸含量是2％+味精含量是1％的混合液将山楂果淋湿透，再用塑料膜包裹，放置7～10天即可去除果中苦涩味；
(3)切分去核：用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4辧得山楂果果肉；
(4)二次脱涩：按果肉与清水是1：1.3的比例，将果肉与清水混合后再进行加热，使山楂果肉煮软，以利打浆，在煮过程中要把温度控制在55℃左右，并盖紧锅盖20～30分钟，这样即可去除果肉中的涩味；
(5)打浆：将脱涩后的果肉打成果浆；
(6)防褐变：在果肉果浆中加入0.035％的D-异抗坏血酸钠以防止果浆褐变；
(6)去果胶：在果浆内加入0.028％的果胶酶，并在40～50℃条件下水解2～3小时，可去除果胶以防果酒混浊沉淀。
2、百香果采集及处理：百香果采集及处理：采集无变质、8～9％成熟的新鲜百香果果实为原料，然后将百香果切成两半并取出果内的果浆。
3、原料组成及配比：山楂果浆65％、百香果果浆35％。
4、混料：将山楂果浆和百香果果浆混合起来，再添加总果浆重量是3倍的清水，并搅拌成混合果浆。
5、调糖：按生成酒度为12～15°的幅度加入白糖并使白糖充分溶解于混合果浆中。
6、发酵：往混合果浆内接入干酵母种进行发酵，酵母用量是每100L酵液用酵母10g，初发酵8～10天即进行初滤，附着去果渣后再发酵8～10天，直至发酵至发酵液无糖分、酒度达12～15°而得原料酒。
7、过滤：按照常规的方法将原料酒进行过滤、去渣得原酒。
8、调酒：根据成品风味要求对原酒进行调糖、调酸。
9、成品：将经过调糖、调酸的酒移入窑内陈酿3～6个月，然后进行杀菌灌装，得成品山楂百香果酒制品。
具体实施例2：
1、山楂果采集及处理过程如下：
(1)采集原料果：采集八九成熟、果皮呈黄褐色、无病虫害的山楂鲜果为原料；
(2)山楂鲜果首次脱涩：将洗净的山楂果用酒精含量是25％+柠檬酸含量是2％+味精含量是1％的混合液将山楂果淋湿透，再用塑料膜包裹，放置7～10天即可去除果中苦涩味；
(3)切分去核：用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4辧得山楂果果肉；
(4)二次脱涩：按果肉与清水是1：1.3的比例，将果肉与清水混合后再进行加热，使山楂果肉煮软，以利打浆，在煮过程中要把温度控制在55℃左右，并盖紧锅盖20～30分钟，这样即可去除果肉中的涩味；
(5)打浆：将脱涩后的果肉打成果浆；
(6)防褐变：在果肉果浆中加入0.035％的D-异抗坏血酸钠以防止果浆褐变；
(6)去果胶：在果浆内加入0.028％的果胶酶，并在40～50℃条件下水解2～3小时，可去除果胶以防果酒混浊沉淀。
2、百香果采集及处理：百香果采集及处理：采集无变质、8～9％成熟的新鲜百香果果实为原料，然后将百香果切成两半并取出果内的果浆。
3、原料组成及配比：山楂果浆70％、百香果果浆30％。
4、混料：将山楂果浆和百香果果浆混合起来，再添加总果浆重量是2倍的清水，并搅拌成混合果浆。
5、调糖：按生成酒度为12～15°的幅度加入白糖并使白糖充分溶解于混合果浆中。
6、发酵：往混合果浆内接入干酵母种进行发酵，酵母用量是每100L酵液用酵母10g，初发酵8～10天即进行初滤，附着去果渣后再发酵8～10天，直至发酵至发酵液无糖分、酒度达12～15°而得原料酒。
7、过滤：按照常规的方法将原料酒进行过滤、去渣得原酒；
8、调酒：根据成品风味要求对原酒进行调糖、调酸；
9、成品：将经过调糖、调酸的酒移入窑内陈酿3～6个月，然后进行杀菌灌装，得成品山楂百香果酒制品。
具体实施例3：
1、山楂果采集及处理过程如下：
(1)采集原料果：采集八九成熟、果皮呈黄褐色、无病虫害的山楂鲜果为原料；
(2)山楂鲜果首次脱涩：将洗净的山楂果用酒精含量是25％+柠檬酸含量是2％+味精含量是1％的混合液将山楂果淋湿透，再用塑料膜包裹，放置7～10天即可去除果中苦涩味；
(3)切分去核：用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4辧得山楂果果肉；
(4)二次脱涩：按果肉与清水是1：1.3的比例，将果肉与清水混合后再进行加热，使山楂果肉煮软，以利打浆，在煮过程中要把温度控制在55℃左右，并盖紧锅盖20～30分钟，这样即可去除果肉中的涩味；
(5)打浆：将脱涩后的果肉打成果浆；
(6)防褐变：在果肉果浆中加入0.035％的D-异抗坏血酸钠以防止果浆褐变；
(6)去果胶：在果浆内加入0.028％的果胶酶，并在40～50℃条件下水解2～3小时，可去除果胶以防果酒混浊沉淀。
2、百香果采集及处理：百香果采集及处理：采集无变质、8～9％成熟的新鲜百香果果实为原料，然后将百香果切成两半并取出果内的果浆。
3、原料组成及配比：山楂果浆80％、百香果果浆20％。
4、混料：将山楂果浆和百香果果浆混合起来，再添加总果浆重量是1倍的清水，并搅拌成混合果浆。
5、调糖：按生成酒度为12～15°的幅度加入白糖并使白糖充分溶解于混合果浆中。
6、发酵：往混合果浆内接入干酵母种进行发酵，酵母用量是每100L酵液用酵母10g，初发酵8～10天即进行初滤，附着去果渣后再发酵8～10天，直至发酵至发酵液无糖分、酒度达12～15°而得原料酒。
7、过滤：按照常规的方法将原料酒进行过滤、去渣得原酒；
8、调酒：根据成品风味要求对原酒进行调糖、调酸；
9、成品：将经过调糖、调酸的酒移入窑内陈酿3～6个月，然后进行杀菌灌装，得成品山楂百香果酒制品。
Claims (7)
1.一种养生山楂片，其特征在于：该山楂片是用山楂果、人参、蛹虫草、番茄作为原料，先将原料分别处理，然后按量组合起来进行发酵，最后制备成山楂片。
2.根据权利要求1中所述的一种养生山楂片，其特征在于山楂果的采集及处理方法如下：
(1)原料采集：采集成熟适度、品质良好、新鲜的山楂果为原料；
(2)原料处理：剔出病虫果，腐烂果以及杂质，并将山楂果清洗干净；
(3)煮制：将山楂果放入锅中，加入清水淹没，然后煮至山楂软烂；
(4)分离：将山楂果破开去除果核及果蒂；
(5)打浆：将果肉打成能过100-120目的果酱。
3.根据权利要求1中所述的一种养生山楂片，其特征在于人参的采集及处理方法如下：
(1)原料采集：采集生长期是6年以上的肉质根人参为原料；
(2)原料处理：将人参清洗干净后烘干至物料含水量低于10％；
(3)粉碎：将人参粉碎至能过100-120目备用。
4.根据权利要求1中所述的一种养生山楂片，其特征在于蛹虫草的采集及处理方法如下：
(1)原料采集：采集品质良好、无杂质的蛹虫草为原料；
(2)原料处理：将蛹虫草烘干至物料含水量低于10％；
(3)粉碎：将蛹虫草粉碎至能过100-120目备用。
5.根据权利要求1中所述的一种养生山楂片，其特征在于番茄的采集及处理方法如下
(1)原料采集：挑选成熟适度、品质良好、新鲜的番茄为原料；
(2)原料处理：剔出病虫果，腐烂果以及杂质，并将番茄清洗干净；
(3)打浆：将果肉打成能过100-120目的果酱。
6.根据权利要求1中所述的一种养生山楂片，其特征在于原料组成及配比是：山楂果60-75份、人参10-20份、蛹虫草10-20份、番茄5-10份。
7.根据权利要求1中所述的一种养生山楂片，其特征在于山楂片制备方法如下：
(1)原料混合：先将山楂果酱、人参粉、蛹虫草粉和番茄酱混合起来并搅拌均匀得混合果酱，再按300公斤果酱加上250公斤的白砂糖这个比例，将白糖添加到果酱里，并充分搅拌至白砂糖充分溶解；
(2)发酵：将复合果酱放置在25度左右的环境下发酵10-20天；
(3)烘干：将发酵好的复合果酱平铺在模具上，果酱的厚度为0.2-0.5厘米，然后烘至山楂片表面不粘手，并进行翻片；
(3)切片：翻片的山楂片不粘手时可根据规格需求进行切片，再进行烘干3-5小时，使山楂片水分保持在15％即可包装成品。
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Application publication date: 20200922 |