CN111778130A - 一种纯天然紫菜酒的制作方法 - Google Patents
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- C12G3/00—Preparation of other alcoholic beverages
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
本发明公开了一种纯天然紫菜酒的制作方法，将紫菜粉加入到食品级酒中浸泡，过滤去除紫菜粉，获得含有纯天然紫菜的酒，再经无菌膜过滤后密封避光保存。本发明将紫菜添加到酒中，紫菜破壁后其内的牛磺酸等活性物质被充分释放出来，在酒精的引导下，更加容易被人体吸收，进而增强人体抗衰老和免疫能力。此外，本发明的紫菜酒口感可以依据个人喜好进行勾兑和调味。适宜工业化生产。
Description
技术领域
本发明涉及酒的制作方法，特别涉及一种纯天然紫菜酒的制作方法。
背景技术
人类的很多疾病都是由自由基引起的氧化损伤造成的，即自由基攻击生物大分子造成人体细胞的氧化损伤，从而导致癌症(自由基破坏细胞内的DNA)、心血管疾病、糖尿病(自由基攻击胰岛β细胞产生了氧化应激反应，导致其结构损伤)、老年性黄斑病变、白内障、关节炎(自由基攻击关节软骨和关节膜细胞)、神经性疾病(自由基导致神经元损伤)、免疫异常、衰老等恶性疾病的发生。现代社会，由于过量运动、压力、高温、失眠、生气、射线照射、重金属污染、农药残留物、土壤污染、水体污染、抗生素添加、过度食品加工、药物不合理使用等，各类有害、有毒物质时刻侵扰人类，也使人体内产生大量的自由基。
紫菜中含有大量的牛磺酸，牛磺酸是一种能消除加速老化与致病的自由基，阻止DNA、RNA和生物膜的氧化损伤，有抗氧化、改善内分泌、预防心脑血管疾病作用。研究发现，长期摄取纯天然紫菜中营养物质的人群，即使不吃其它蔬菜、水果，患心脏病、糖尿病、动脉硬化等疾病的概率会降低很多。天然紫菜中的活性物质可以降低血液中低密度脂蛋白、增加高密度脂蛋白含量，有效防止或减轻动脉粥样硬化，同时增强心肌细胞的功能，减轻胸闷、气短、心率不齐、心率过缓或过速等的症状。
紫菜新产品的开发与保健品等大健康产业，以及化妆品、宠物食品、水产养殖用饵料添加剂、家禽畜牧用饲料添加剂、饮料添加剂等领域的市场，必将迎来紫菜系列产品的迅速爆发。
发明内容
发明目的：本发明目的是提供一种纯天然紫菜酒的制作方法。
技术方案：本发明提供一种纯天然紫菜酒的制作方法，将紫菜粉加入到食品级酒中浸泡，过滤去除紫菜粉，获得含有纯天然紫菜的酒，再经无菌膜过滤后密封避光保存。
进一步地，所述获得含有纯天然紫菜的酒中添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用。
进一步地，所述食品级酒为高度酒。
进一步地，所述高度酒用低度酒或纯净水勾兑成低度酒，或用饮料勾兑成口感酒。
进一步地，所述低度酒添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用；所述口感酒添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用。
进一步地，所述浸泡的装置需遮光、避光或密封。
进一步地，所述浸泡的时候用超声波超声，加快活性物质溶出。
进一步地，所述甜味剂包括甜菊糖、甘草、甘草酸二钠、甘草酸三钾和三钠、糖精、糖精钠、环己基氨基磺酸钠、天门冬酰苯丙氨酸甲酯、阿力甜、葡萄糖、果糖、蔗糖、麦芽糖、淀粉糖或乳糖。
进一步地，所述浸泡的时间根据紫菜粉是否破壁、酒精度在数秒到数天之间不等。
进一步地，所述紫菜粉为不破壁紫菜粉或破壁紫菜粉。
有益效果：本发明将紫菜添加到酒中，紫菜破壁后其内的牛磺酸等活性物质被充分释放出来，在酒精的引导下，更加容易被人体吸收，进而增强人体抗衰老和免疫能力。此外，本发明的紫菜酒口感可以依据个人喜好进行勾兑和调味。本产品适合工业化生产。
具体实施方式
实施例一
步骤一：将2克紫菜粉(破壁或不破壁均可)加入到500毫升60°的食品级酒中浸泡，所用的浸泡装置需密封、避光或遮光。
步骤二：浸泡1天后，紫菜粉沉淀在浸泡装置底部，可直接倒出饮用，因紫菜粉的灰分含量高，注意不要将紫菜粉倒出。
实施例二
步骤一：将2克紫菜粉(破壁或不破壁均可)加入到500毫升60°的食品级酒中浸泡，加入2克的异麦芽酮糖等增加酒甜度，和/或加入1克壳寡糖等活性物质起到增效与抑菌作用，所用的浸泡装置需密封、避光或遮光。
步骤二：浸泡1天后，紫菜粉沉淀在浸泡装置底部，可直接倒出饮用，因紫菜粉的灰分含量高，注意不要将紫菜粉倒出。
实施例三
步骤一：将2克紫菜粉(破壁或不破壁均可)加入到500毫升60°的食品级酒中浸泡，加入2克的异麦芽酮糖等增加酒甜度，和/或加入1克壳寡糖等活性物质起到增效与抑菌作用，所用的浸泡装置需密封、避光或遮光。
步骤二：浸泡1天后，用纱布、脱脂棉或是滤膜等过滤去除紫菜粉，获得含有纯天然紫菜的酒，即可饮用。
实施例四
步骤一：将2克紫菜粉(破壁或不破壁均可)加入到500毫升60°的食品级酒中浸泡，所用的浸泡装置需密封、避光或遮光。
步骤二：浸泡1天后，用纱布、脱脂棉或是滤膜等过滤去除紫菜粉，获得含有纯天然紫菜的酒，即可饮用。
步骤三：将60°的高度酒用各类低度酒或纯净水勾兑成低度酒，即可饮用。低度酒若需贮存，可用0.22μm无菌膜过滤后定量分装至可避光的酒瓶中。
步骤四：用饮料(如各类茶饮、雪碧、可乐、果汁饮料)将将60°的高度酒勾兑成低度酒或口感酒，即可饮用。勾兑后所获得的酒若需贮存，可用0.22μm无菌膜过滤后定量分装至可避光的酒瓶中。
实施例五
步骤一：将2克紫菜粉(破壁或不破壁均可)加入到500毫升60°的食品级酒中浸泡，，所用的浸泡装置需密封、避光或遮光。
步骤二：浸泡1天后，用纱布、脱脂棉或是滤膜等过滤去除紫菜粉，获得含有纯天然紫菜的酒，即可饮用。
步骤三：将60°的高度酒用各类低度酒或纯净水勾兑成低度酒，即可饮用。低度酒若需贮存，可加入1克壳寡糖等活性物质起到增效与抑菌作用，然后定量分装至可避光的酒瓶中。
步骤四：用饮料(如各类茶饮、雪碧、可乐、果汁饮料)将将60°的高度酒勾兑成低度酒或口感酒，即可饮用。勾兑后所获得的酒若需贮存，加入1克壳寡糖等活性物质起到增效与抑菌作用，然后定量分装至可避光的酒瓶中。
Claims (10)
1.一种纯天然紫菜酒的制作方法，其特征在于：将紫菜粉加入到食品级酒中浸泡，过滤去除紫菜粉，获得含有纯天然紫菜的酒，再经无菌膜过滤后密封避光保存。
2.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述获得含有纯天然紫菜的酒中添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用。
3.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述食品级酒为高度酒。
4.根据权利要求3所述的纯天然紫菜酒的制作方法，其特征在于：所述高度酒用低度酒或纯净水勾兑成低度酒，或用饮料勾兑成口感酒。
5.根据权利要求4所述的纯天然紫菜酒的制作方法，其特征在于：所述低度酒添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用；所述口感酒添加甜味剂增加甜度，或添加活性物质起到增效与抑菌作用。
6.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述浸泡的装置需遮光、避光或密封。
7.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述浸泡的时候用超声波超声，加快活性物质溶出。
8.根据权利要求2或5所述的纯天然紫菜酒的制作方法，其特征在于：所述甜味剂包括甜菊糖、甘草、甘草酸二钠、甘草酸三钾和三钠、糖精、糖精钠、环己基氨基磺酸钠、天门冬酰苯丙氨酸甲酯、阿力甜、葡萄糖、果糖、蔗糖、麦芽糖、淀粉糖或乳糖。
9.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述浸泡的时间根据紫菜粉是否破壁、酒精度在数秒到数天之间不等。
10.根据权利要求1所述的纯天然紫菜酒的制作方法，其特征在于：所述紫菜粉为不破壁紫菜粉或破壁紫菜粉。
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| JP2001299323A (ja) * | 2000-02-18 | 2001-10-30 | Takara Shuzo Co Ltd | 野菜成分含有酒 |
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| CN101597550A (zh) * | 2008-06-06 | 2009-12-09 | 聊城大学 | 一种保健紫菜酒及其生产方法 |
| CN107083311A (zh) * | 2017-06-08 | 2017-08-22 | 青岛琅琊台集团股份有限公司 | 壳寡糖健康养生酒及其制备方法 |
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| JP2001299323A (ja) * | 2000-02-18 | 2001-10-30 | Takara Shuzo Co Ltd | 野菜成分含有酒 |
| JP2003319757A (ja) * | 2002-02-28 | 2003-11-11 | Kagisho:Kk | 微粉末海苔を使用した健康食品 |
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