CN111826251A - 一种火龙果百合酒的生产方法 - Google Patents
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Abstract
本发明提供一种火龙果百合酒的生产方法,本发明的火龙果百合酒发酵分两阶段进行,第一阶段发酵液的初始蔗糖浓度高达35%,具有较高的渗透压,可抑制其他微生物的生长,有利于耐高渗透压的酵母菌成为绝对优势菌群,提高酿制的成功率;第二阶段再加水稀释,使发酵液中的蔗糖能充分转化为乙醇。此酒含有丰富的甜菜苷色素、黄酮类物质,以及百合皂苷、秋水仙碱等活性物质,具有提高睡眠质量,抗氧化及抗肿瘤等功效。本发明所用的固体菌种中含强大的生物酶系,能充分降解火龙果和百合中的淀粉,蛋白质,脂肪及果胶等。
Description
技术领域
本发明涉及一种火龙果百合酒的生产方法,属于农产品深加工领域。
背景技术
火龙果富含甜菜苷色素及黄酮类物质,具有很强的抗氧化功效;百合含百合皂苷及秋水仙碱等活性物质,具有安神,润肺止咳及抗肿瘤等功效。以火龙果及百合为原料酿造的火龙果百合酒,具有提高睡眠质量,抗氧化及抗肿瘤等功效。
发明内容
本发明的目的,是要提供一种火龙果百合酒的生产方法,以火龙果,百合及白糖为原料,由含耐高渗透压酵母菌的糯米酒白曲经两阶段发酵而成,其外观色彩艳丽,富含甜菜苷色素、黄酮类物质,以及百合皂苷、秋水仙碱等活性物质,具有提高睡眠质量,抗氧化及抗肿瘤等功效。
本发明是这样实现的,所述一种火龙果百合酒的生产方法,其工艺步骤如下,按重量份:
1)固体菌种的制备:取带皮高粱2-3份,玉米碎3-5份,糯米2-3份,混合后加22-25份无菌水常温浸泡24小时,沥干,蒸熟,冷却至常温后加0.2-0.4份糯米酒白曲(含耐高渗透压酵母菌),拌匀,装发酵盘,料厚30毫米,32-35℃发酵3天,每天翻盘一次。发酵结束后装密封袋于-18℃冰箱冷藏备用;
2)将6-10份红心火龙果经清洗,去皮粉碎成浆状,加入2-3份清洗干净的百合鳞片(山东沂水百合),粉碎成浆状,加入6-8份白糖,搅拌均匀,静置2~5小时(利用高浓度蔗糖溶液产生的高渗透压,杀灭其中的杂菌);
3)向步骤2)所得混合液加入12-14份无菌水及2份步骤1)所得固体菌种,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达8%以上;
4)向步骤3)所得发酵液中加入12-14份无菌水,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达11%以上,过滤;
5)将步骤4)所得滤渣加入6-8份蔗糖,2份步骤1)所得固体菌种及12-14份无菌水,搅拌均匀,25-32℃发酵3-6天后,再加入12-14份无菌水,搅拌均匀,25-32℃继续发酵4-8天后过滤,滤液蒸馏,制成40-50度的白酒,用于调整火龙果百合酒的酒精度;
6)往上述步骤4)所得滤液中加入步骤5)得到的白酒,将酒精度调整至16-20度,沉淀24小时,过滤,灌装,即得火龙果百合酒。
本发明的有益效果是,在酿造过程中,利用高浓度蔗糖溶液产生的高渗透压,杀灭其中的有害细菌,不会破坏火龙果及百合的原有风味,也不会产生其他化学污染;本发明所用的固体菌种中含强大的生物酶系,能充分降解火龙果和百合中的淀粉,蛋白质,脂肪及果胶等。本发明的火龙果百合酒发酵分两阶段进行,第一阶段发酵液的初始蔗糖浓度高达35%,具有较高的渗透压,可抑制其他微生物的生长,有利于耐高渗透压的酵母菌成为绝对优势菌群,提高酿制的成功率;第二阶段再加水稀释,使发酵液中的蔗糖能充分转化为乙醇。火龙果百合酒含有丰富的甜菜苷、色素黄酮类物质,以及百合皂苷、秋水仙碱等活性物质,具有提高睡眠质量,抗氧化及抗肿瘤等功效。
具体实施方式
本发明所述一种火龙果百合酒的生产方法,其工艺步骤如下:
1)固体菌种的制备:取带皮高粱500克,玉米碎1000克,糯米500克,混合后加6000克无菌水常温浸泡24小时,沥干,蒸熟,冷却至常温后加50克糯米酒白曲(含耐高渗透压酵母菌),拌匀,装发酵盘,料厚30毫米,32-35℃发酵3天,每天翻盘一次。发酵结束后装密封袋于-18℃冰箱冷藏备用;
2)将2000克红心火龙果经清洗,去皮粉碎成浆状,加入500克清洗干净的百合鳞片(山东沂水百合),粉碎成浆状,加入1750克白糖,搅拌均匀,静置2~5小时(利用高浓度蔗糖溶液产生的高渗透压,杀灭其中的杂菌);
3)向步骤2所得混合液加入3000克无菌水及500克步骤1所得固体菌种,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达8%以上;
4)向步骤3所得发酵液中加入3000克无菌水,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达11%以上,过滤;
5)将步骤4所得滤渣加入1750克蔗糖,500克步骤1所得固体菌种及3000毫升无菌水,搅拌均匀,25-32℃发酵3-6天后,再加入3000毫升无菌水,搅拌均匀,25-32℃继续发酵4-8天后过滤,滤液蒸馏,制成40-50度的白酒,用于调整火龙果百合酒的酒精度;
6)往上述步骤4所得滤液中加入步骤5得到的白酒,将酒精度调整至16-20度,沉淀24小时,过滤,灌装,即得火龙果百合酒。
以上所述仅为本发明的优选实施方式而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种火龙果百合酒的生产方法,其特征是:工艺步骤如下,按重量份:
1)固体菌种的制备:取带皮高粱2-3份,玉米碎3-5份,糯米2-3份,混合后加22-25份无菌水常温浸泡24小时,沥干,蒸熟,冷却至常温后加0.2-0.4份糯米酒白曲,拌匀,装发酵盘,料厚30毫米,32-35℃发酵3天,每天翻盘一次;发酵结束后装密封袋于-18℃冰箱冷藏备用;
2)将6-10份红心火龙果经清洗,去皮粉碎成浆状,加入2-3份清洗干净的百合鳞片,粉碎成浆状,加入6-8份白糖,搅拌均匀,静置2~5小时;
3)向步骤2)所得混合液加入12-14份无菌水及2份步骤1)所得固体菌种,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达8%以上;
4)向步骤3)所得发酵液中加入12-14份无菌水,搅拌均匀,25-32℃静置发酵3-6天,至发酵液酒精浓度达11%以上,过滤;
5)将步骤4)所得滤渣加入6-8份蔗糖,2份步骤1)所得固体菌种及12-14份无菌水,搅拌均匀,25-32℃发酵3-6天后,再加入12-14份无菌水,搅拌均匀,25-32℃继续发酵4-8天后过滤,滤液蒸馏,制成40-50度的白酒,用于调整火龙果百合酒的酒精度;
6)往上述步骤4)所得滤液中加入步骤5)得到的白酒,将酒精度调整至16-20度,沉淀24小时,过滤,灌装,即得火龙果百合酒。
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CN112852574A (zh) * | 2021-01-25 | 2021-05-28 | 昆明生物制造研究院有限公司 | 一种山楂百合发酵果酒及其制备方法 |
CN113105984A (zh) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | 一种含肉苁蓉的饮品及其制备方法 |
CN114145419A (zh) * | 2021-12-10 | 2022-03-08 | 中国农业科学院麻类研究所 | 一种百合发酵物及其制备方法和应用 |
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