CN112011426A - 一种黑糯米酒发酵用酒曲及黑糯米酒的酿造方法 - Google Patents
一种黑糯米酒发酵用酒曲及黑糯米酒的酿造方法 Download PDFInfo
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Abstract
本发明提供一种黑糯米酒发酵用酒曲及黑糯米酒的酿造方法。该酒曲包括如下重量份的原料：大米90～120份、椑草籽2～8份、犁头草8～15份、马鞭草8～15份和野生姜10～20份。本发明通过将黑糯米清洗、水浸、过滤、蒸熟、冷却、拌入酒曲、加入冷水、密封，置于储藏室发酵，消毒、过滤、灌装的过程制得黑糯米酒。本发明酿酒过程中，添加了一种中药材制成的酒曲，通过采用该中药材制成的酒曲对黑糯米进行发酵，酿制的黑糯米酒具有防酸、防腐、抗氧化、易储藏的特点，从而提升了黑糯米酒的口感和保健功效。
Description
技术领域
本申请涉及一种酿酒领域，特别是涉及一种黑糯米酒发酵用酒曲及黑糯米酒的酿造方法。
背景技术
米酒是我国一种特色的传统食品，多以糯米为原料，经过浸泡、蒸煮、糖化、发酵、压榨、杀菌等工艺加工而成的产品，不仅含有糖类、多肽、氨基酸、VB1、VB2、尼克酸、VB6以及多种矿物质等营养成分，而且含有醇、酯、有机酸等风味成分，具有较高的营养与保健价值。因此，适量饮用米酒既可满足人体多种营养需要，还能活血化瘀、祛风除湿、温肾助阳、增强免疫力。
黑糯米即又称为血糯米，富含8种人体必需氨基酸，并且含有多种维生素和矿物质等，有利人体新陈代谢，具有补血、暖胃、补虚、健脾、促进人体微循环等功效。除糯米原料外，酒曲质量和发酵条件也是影响米酒品质的重要因素之一。目前，黑糯米制成米酒的相关酿酒方法，所用的酒曲，使发酵制得的黑糯米酒口感不好，保健功效有限，易酸败、不易储存的缺陷。
发明内容
本发明为了克服现有技术的缺点，提供一种黑糯米酒发酵用酒曲及黑糯米酒的酿造方法，通过采用该中药材制成的酒曲对黑糯米进行发酵，酿制的黑糯米酒具有防酸、防腐、抗氧化、易储藏的特点，从而提升了黑糯米酒的口感和保健功效。
本发明的目的通过下述技术方案实现：
一方面，提供了一种黑糯米酒发酵用酒曲，包括如下重量份的原料：大米90～120份、椑草籽2～8份、犁头草8～15份、马鞭草8～15份和野生姜10～20份。
优选地，包括如下重量份的原料：大米100份、椑草籽5份、犁头草11份、马鞭草10份和野生姜15份。
另一方面，提供了一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，包括如下步骤：
S1.酒曲的制备：
(1)将大米磨成细米粉，备用；
(2)将新鲜采摘的椑草籽、犁头草、马鞭草和野生姜，加入冷开水，混合均匀，发酵，得中药材混合液；所述椑草籽与冷开水的重量比为1：(5～7)；
(3)将发酵好的中药材混合液与米粉混合，搓成小圆粒，晒干，得酒曲；
S2.蒸米：黑糯米清洗后，水浸，过滤，蒸至9成熟，得黑糯米饭；
S3.拌曲：黑糯米饭冷却后，用手搓成散状，拌入酒曲，搅拌均匀；
S4.发酵：将已拌好酒曲的黑糯米饭放入酒缸，一层层用手按紧，倒入水温为0℃～10℃的冷水，密封，置于储藏室发酵，发酵过程中禁止开封；
S5.制成成品：将发酵好的黑糯米酒，灌装、消毒、过滤，得黑糯米酒。
优选地，步骤S2中水浸时，水温温度为0℃～10℃，浸泡时间为15h以上。
优选地，步骤S2中，黑糯米为紫玉糯品种大米。
优选地，步骤S3中，黑糯米饭与酒曲的重量比为100：(0.8～1.2)。
优选地，步骤S4中冷水的用量为淹没至黑糯米饭1.5～2cm处。
优选地，步骤S4中发酵时，室内温度不超过25℃，发酵时间为120～150天。
本发明所用的中药材：
犁头草：全草、嫩苗和种子均入药，全草清热解毒、消肿排脓；种子利肝明目；嫩苗和中益气、利肝明目；嫩苗用水炸后，浸去酸辣味，加油盐调食。
马鞭草：全草供药用，性凉，味微葳，有凉血、散瘀、通经、清热、解毒、止痒、驱虫、消胀的功效。
野生姜：提高机体免疫功能，增强心肌收缩力，降血脂，降血糖，延缓衰老，抗病原微生物，提高耐缺氧能力等。
有益效果：
(1)本发明通过采用含椑草籽、犁头草、马鞭草和野生姜作为原药材制备中药材酒曲，利用该中药材酒曲，酿制的黑糯米酒具有防酸、防腐、抗氧化、易储藏的特点，从而提升了黑糯米酒的口感和保健功效。
(2)本发明制备的黑糯米酒除与传统的糯米酒一样，具有疏通经络祛风除湿、活血化瘀、补血止痛外，因本发明黑糯米酒中含有丰富的益生菌和多种活性成分，能调理脾胃促进消化；含有丰富的微量元素硒和大量花青素，既能阻止人体内致癌物质亚硝酸胺生成，又能阻止人体细胞癌变，经常饮用可以预防癌症降低癌症发病率；含有一定的果胶和纤维素，能润肠通便。
(3)本发明酿酒工艺，简单方便，适用于规模化的大生产。
具体实施方式
下面结合实施例对本发明做进一步的描述，有必要在此指出的是以下实施例只是用于对本发明进行进一步的说明，不能理解为对本发明保护范围的限制，该领域的技术熟练人员根据上述发明内容所做出的一些非本质的改进和调整，仍属于本发明的保护范围。
实施例1
1.一种黑糯米酒发酵用酒曲组分为：大米100份、椑草籽5份、犁头草11份、马鞭草10份和野生姜15份；
2.一种黑糯米酒的酿造方法
(1)酒曲的制备
将大米磨成细米粉，备用；将新鲜采摘的椑草籽、犁头草、马鞭草和野生姜，加入椑草籽6倍重量的冰开水，混合均匀，发酵24h，得中药材混合液；再将发酵好的中药材混合液与米粉混合，搓成小圆粒，晒干，得酒曲。
(2)黑糯米酒的酿造
将黑糯米清洗后，用水浸米18h，浸水的水温为5℃，过滤；蒸黑糯米饭至9成熟；黑糯米饭冷却后用手搓成散状，然后按黑糯米饭与酒曲的重量比为100：1的比例配方拌入酒曲，拌好以后放入酒缸，一层层用手按紧；倒入已经冷却好的冷开水，水淹没至黑糯米饭1.5cm，密封好放入储藏室发酵150天，室内温度不超过25℃，发酵过程中不准开封。将发酵好的黑糯米酒，消毒、过滤、灌装，得黑糯米酒。
实施例2
1.一种黑糯米酒发酵用酒曲组分为：大米120份、椑草籽8份、犁头草15份、马鞭草12份和野生姜10份；
2.一种黑糯米酒的酿造方法
(1)酒曲的制备
将大米磨成细米粉，备用；按比例，将新鲜采摘的椑草籽、犁头草、马鞭草和野生姜，加入5倍量的冰开水，混合均匀，发酵18h，得中药材混合液；将发酵好的中药材混合液，按比例与米粉混合，搓成小圆粒，晒干，得酒曲。
(2)黑糯米酒的酿造
将黑糯米清洗后，用水浸米15h，浸水的水温为8℃，过滤；蒸黑糯米饭至9成熟；黑糯米饭冷却后用手搓成散状，然后按黑糯米饭与酒曲的重量比为100：0.8的比例配方拌入酒曲，拌好以后放入酒缸，一层层用手按紧；倒入已经冷却好的冷开水，水淹没至黑糯米饭1.8cm，密封好放入储藏室发酵140天，室内温度不超过25度，发酵过程中不准开封。将发酵好的黑糯米酒，消毒、过滤、灌装，得黑糯米酒。
实施例3
1.一种黑糯米酒发酵用酒曲组分为：大米90份、椑草籽3份、犁头草15份、马鞭草8份和野生姜18份；
2.一种黑糯米酒的酿造方法
(1)酒曲的制备
将大米磨成细米粉，备用；按比例，将新鲜采摘的椑草籽、犁头草、马鞭草和野生姜，加入7倍量的冰开水，混合均匀，发酵20h，得中药材混合液；将发酵好的中药材混合液，按比例与米粉混合，搓成小圆粒，晒干，得酒曲。
(2)黑糯米酒的酿造将黑糯米清洗后，用水浸米15～24h，浸水的水温为10℃，过滤；蒸黑糯米饭至9成熟；黑糯米饭冷却后用手搓成散状，然后按黑糯米饭与酒曲的重量比为100：1.2的比例配方拌入酒曲，拌好以后放入酒缸，一层层用手按紧；倒入已经冷却好的冷开水，水淹没至黑糯米饭2cm，密封好放入储藏室发酵120天，室内温度不超过25℃，发酵过程中不准开封。将发酵好的黑糯米酒，消毒、过滤、灌装，得黑糯米酒。
对比例1
一种黑糯米酒的酿造方法，采用市售普通酒曲代替本发明中的中药材酒曲，余同实施例1。
性能测试
将本发明实施例1-3和对比例1酿出的黑糯米酒进行对比，招募120人饮酒爱好者分成4组，每组30人对制得的黑糯米酒进行品尝，从气味、口感、色泽以及黑米色素含量进行评价，具体结果如下表1所示。
表1黑糯米酒的测定结果
| 组别 | 人数 | 气味 | 口感 | 色泽 | 黑米色素含量 |
| 实施例1 | 30 | 药材香、清香 | 味感佳 | 暗红发亮 | 1.30％ |
| 实施例2 | 30 | 药材香、清香 | 味感佳 | 暗红发亮 | 1.28％ |
| 实施例3 | 30 | 药材香、清香 | 味感佳 | 暗红发亮 | 1.24％ |
| 对比例1 | 30 | 清香 | 一般 | 淡红色 | 1.10％ |
由上表1可知，本发明实施例1-3与对比例1酿出的黑糯米酒相比，气味、口感、色泽均较佳，黑米色素含量也高于对比例，尤其是实施例1，黑米色素含量达1.3％，结果表明本发明中的中药材酒曲对黑糯米酒的酿造有显著的促进作用。
Claims (8)
1.一种黑糯米酒发酵用酒曲，其特征在于，包括如下重量份的原料：大米90～120份、椑草籽2～8份、犁头草8～15份、马鞭草8～15份和野生姜10～20份。
2.根据权利要求1所述的一种黑糯米酒发酵用酒曲，其特征在于，包括如下重量份的原料：大米100份、椑草籽5份、犁头草11份、马鞭草10份和野生姜15份。
3.根据权利要求1-2任意一项所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，包括如下步骤：
S1.酒曲的制备：
(1)将大米磨成细米粉，备用；
(2)将新鲜采摘的椑草籽、犁头草、马鞭草和野生姜，加入冷开水，混合均匀，发酵，得中药材混合液；所述椑草籽与冷开水的重量比为1：(5～7)；
(3)将发酵好的中药材混合液与米粉混合，搓成小圆粒，晒干，得酒曲；
S2.蒸米：黑糯米清洗后，水浸，过滤，蒸至9成熟，得黑糯米饭；
S3.拌曲：黑糯米饭冷却后，用手搓成散状，拌入酒曲，搅拌均匀；
S4.发酵：将已拌好酒曲的黑糯米饭放入酒缸，一层层用手按紧，倒入水温为0℃～10℃的冷水，密封，置于储藏室发酵，发酵过程中禁止开封；
S5.制成成品：将发酵好的黑糯米酒，灌装、消毒、过滤，得黑糯米酒。
4.根据权利要求3所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，所述步骤S2中水浸时，水温温度为0℃～10℃，浸泡时间为15h以上。
5.根据权利要求3所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，所述步骤S2中，黑糯米为紫玉糯品种大米。
6.根据权利要求3所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，所述步骤S3中，黑糯米饭与酒曲的重量比为100：(0.8～1.2)。
7.根据权利要求3所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，所述步骤S4中冷水的用量为淹没至黑糯米饭1.5～2cm处。
8.根据权利要求3所述的一种黑糯米酒发酵用酒曲酿造黑糯米酒的方法，其特征在于，所述步骤S4中发酵时，室内温度不超过25℃，发酵时间为120～150天。
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| CN115572653A (zh) * | 2022-10-26 | 2023-01-06 | 武汉轻工大学 | 一种黑米酒制备方法及其制得的黑米酒 |
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