CN111733046A - 一种黄花枣酒的制备方法 - Google Patents

一种黄花枣酒的制备方法 Download PDF

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CN111733046A
CN111733046A CN202010601586.2A CN202010601586A CN111733046A CN 111733046 A CN111733046 A CN 111733046A CN 202010601586 A CN202010601586 A CN 202010601586A CN 111733046 A CN111733046 A CN 111733046A
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陆海波
曾江桥
曾建新
黄六斌
胡平雄
刘文明
肖湘奥
张公平
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Hunan Dingkang Wine Industry Development Co ltd
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Abstract

本发明公开了一种黄花枣酒的制备方法，包括如下步骤：制备红枣蒸馏基酒，将1份干红枣和2~3份纯净水，用蒸汽蒸煮，将蒸煮好的红枣破碎冷却后加入2%的酒曲，入坛发酵后蒸馏，截取获得酒精度为30~40%的红枣蒸馏酒并粉碎混合：取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好；浸提：将包裹好的原料纱布放入红枣蒸馏基酒中常温浸提30‑40天，得到黄花枣酒；过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陶坛陈酿。用本方法制备的黄花枣酒不仅口感醇甜柔和，且具有清热、消炎、安眠、养颜的作用，是一种健康的功能性酒产品。

Description

一种黄花枣酒的制备方法
技术领域
本发明涉及酿酒领域，尤其是涉及一种黄花枣酒的制备方法。
背景技术
红枣是我国的我国特产,是属李科植物枣的成熟果实,是一种可药可食的果品。鲜枣酸甜适口,营养丰富。红枣含有蛋白质、糖类、有机酸、脂肪、人体所必需的18种氨基酸以及铁、锌、磷、钙、硒等，尤其是维生素含量可达400～600mg/kg,其他维生素如B1、B2、尼克酸等含量较为全面,素有 “活性维生素”之称，具有很高的营养保健价值。
红枣不但含有丰富的营养物质，而且还含有丰富的药用物质，红枣酒保留了红枣补中益气，养血安神的药理特性，长期饮用有良好的食疗功效。目前市场上销售的枣酒多是单一的红枣酿造酒，其进一步的饮用价值、营养价值等都有待深度开发。
发明内容
本发明要解决的技术问题是：克服现有技术的不足，提供一种将营养物质成分融入到红枣蒸馏酒中，不仅提高红枣酒醇甜柔和的口感，还具有清热、消炎、安眠、养颜作用的方法。
本发明解决其技术问题所采用的技术方案是：一种黄花枣酒的制备方法，依次包括如下步骤：
第一步，制备红枣蒸馏基酒：按质量份计，将1份干红枣和2~3份纯净水，用蒸汽蒸煮1~2h，将蒸煮好的红枣破碎冷却后加入2%的酒曲，入坛发酵10~20天后蒸馏，分段截取获得酒精度为30~40%的红枣蒸馏酒；
第二步，粉碎混合：按原料重量份数取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好。
第三步，浸提：将包裹好的原料纱布放入红枣蒸馏基酒中常温浸提30-40天，得到黄花枣酒。
第四步，过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陶坛陈酿。硅藻土过滤方法使用方便，价格低廉，属纯天然环保型产品，提高了经济效益的同时，在改善过滤行业环境污染、保证人体健康和提高社会效益方面也具有重大意义。
优选的，第一步所述的红枣蒸馏酒酒精度为33%。
优选的，所述干红枣含水量为40%~60%。
优选的，所述酒曲为大曲，酒曲上生长有大量的微生物和微生物所分泌的酶，酶具有生物催化作用，可以加速将谷物中的淀粉，蛋白质等转变成糖、氨基酸。糖分在酵母菌的酶的作用下，分解成乙醇，即酒精。
将所选用的五种原料浸提于红枣酒中，是申请人经过对食品营养研究选定的。具体而言，黄花含有丰富的花粉、蛋白质、维生素C、钙、胡萝卜素、氨基酸，具有预防高血脂、延缓机体衰老、清热、健胃消食、明目等功效；酸枣仁能宁心安神、敛汗；枸杞子、桂圆、当归均是日常具有多种保健功效的产品。所用的五种原料，在进行粉碎加工之前，还需要经挑选、清洗等常规处理。
本发明的有益效果：本黄花枣酒以红枣蒸馏酒为主体，辅以黄花、酸枣仁、枸杞子、桂圆、当归，在不失红枣蒸馏酒主要风味的同时，通过浸提使辅料中的各种营养物质和功能成分融入到红枣蒸馏酒中，制备出的黄花枣酒不仅口感醇甜柔和，且具有清热、消炎、安眠、养颜的作用。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
一种黄花枣酒的制备方法，依次包括如下步骤：
第一步，红枣蒸馏基酒的制备：将含水量为40%~60%干红枣倒入蒸锅中，加上2.5倍干红枣重量的纯净水，用蒸汽蒸煮1.5h，将蒸煮好的红枣破碎，冷却后加入2%的自制酒曲，入坛发酵15天后蒸馏，分段截取获得红枣蒸馏酒，将酒精度调配置33%；
第二步，原料的粉碎混合：按原料重量份数取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好，备用。
第三步，浸提：将包裹好的原料纱布放入红枣蒸馏基酒中浸提，常温浸提30-40天。
第四步，过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陶坛陈酿。
实施例2：
一种黄花枣酒的制备方法，依次包括如下步骤：
第一步，红枣蒸馏基酒的制备：将含水量为40%~60%的干红枣倒入蒸锅中，加上2倍干红枣重量的纯净水，用蒸汽蒸煮1h，将蒸煮好的红枣破碎，冷却后加入2%的自制酒曲，入坛发酵10天后蒸馏，分段截取获得红枣蒸馏酒，将酒精度调配置30%；
第二步，原料的粉碎混合：按原料重量份数取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好，备用。
第三步，浸提：将包裹好的原料纱布放入红枣蒸馏基酒中浸提，常温浸提30天。
第四步，过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陶坛陈酿。
实施例3：
一种黄花枣酒的制备方法，依次包括如下步骤：
第一步，红枣蒸馏基酒的制备：将含水量为40%~60%的干红枣倒入蒸锅中，加上3倍干红枣重量的纯净水，用蒸汽蒸煮2h，将蒸煮好的红枣破碎，冷却后加入2%的自制酒曲，入坛发酵15天后蒸馏，分段截取获得红枣蒸馏酒，将酒精度调配置35%；
第二步，原料的粉碎混合：按原料重量份数取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好，备用。
第三步，浸提：将包裹好的原料纱布放入红枣蒸馏基酒中浸提，常温浸提40天。
第四步，过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陶坛陈酿。
以上仅是本发明的实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有前述各种技术特征的组合和变型，本领域的技术人员在不脱离本发明的精神和范围的前提下，对本发明的改进、变型、等同替换，或者将本发明的结构或方法用于其它领域以取得同样的效果，都属于本发明包括的保护范围。

Claims (6)

1.一种黄花枣酒的制备方法，其特征在于，依次包括如下步骤：
第一步，制备红枣蒸馏基酒：按质量份计，将1份干红枣和2~3份纯净水，用蒸汽蒸煮1~2h，将蒸煮好的红枣破碎冷却后加入2%的酒曲，入坛发酵10~20天后蒸馏，分段截取获得酒精度为30~40%的红枣蒸馏酒；
第二步，粉碎混合：按原料重量份数取出红枣蒸馏基酒100份、黄花10份、酸枣仁5份、枸杞子2份、桂圆1份、当归1份，经粉碎后混合均匀，用纱布包裹好；
第三步，浸提：将包裹好的原料纱布放入红枣蒸馏基酒中常温浸提30-40天，得到黄花枣酒；
第四步，过滤：将浸提完成的黄花枣酒经硅藻土过滤膜过滤后放置陈酿。
2.根据权利与要求1所述一种黄花枣酒的制备方法，其特征在于，第一步所述的红枣蒸馏酒酒精度为33%。
3.根据权利要求1所述的一种黄花枣酒的制备方法，其特征在于：第一步所述干红枣含水量为40%~60%。
4.根据权利要求1所述的一种黄花枣酒的制备方法，其特征在于：第一步所述入坛发酵时间为15天。
5.根据权利要求1所述的一种黄花枣酒的制备方法，其特征在于：第一步所述酒曲为大曲。
6.根据权利要求1所述的一种黄花枣酒的制备方法，其特征在于：第四步中浸提完成的黄花枣酒放置于陶坛陈酿。
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CN103720886A (zh) * 2012-10-14 2014-04-16 丁小燕 一种血精黄花保健酒
CN105832974A (zh) * 2016-05-20 2016-08-10 谭新闻 一种多功能药酒
CN107794187A (zh) * 2017-11-17 2018-03-13 杨理容 一种保健枣酒及其制备方法
CN109251832A (zh) * 2018-11-30 2019-01-22 湖南鼎康酒业发展有限公司 一种红枣蒸馏酒及其酿造方法

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CN1286302A (zh) * 1999-08-25 2001-03-07 冯志毅 一种不损害健康的新型白酒
CN1450159A (zh) * 2002-04-09 2003-10-22 王国良 一种健身益寿酒
CN103720886A (zh) * 2012-10-14 2014-04-16 丁小燕 一种血精黄花保健酒
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