CN112048414A - 一种保持酒原味富含花青素的保健酒及其制造方法 - Google Patents
一种保持酒原味富含花青素的保健酒及其制造方法 Download PDFInfo
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- CN112048414A CN112048414A CN202011018538.7A CN202011018538A CN112048414A CN 112048414 A CN112048414 A CN 112048414A CN 202011018538 A CN202011018538 A CN 202011018538A CN 112048414 A CN112048414 A CN 112048414A
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Classifications
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
本发明属于植物饮品技术领域，公开了一种保持酒原味富含花青素的保健酒及其制造方法。所述保健酒包括以下按重量份计的各组分：蒸馏后的白酒、黑枸杞、桑葚、紫玉米、天竺菊花、飞燕草、矮牵牛花、芍药、锦葵。该方法包括如下步骤：将所述黑枸杞、桑葚和紫玉米烘干、混合、粉碎、去尘、去杂和消毒，得到第一粉碎物；将所述天竺菊花、飞燕草、矮牵牛花、芍药和锦葵烘干、混合、粉碎、去尘、去杂和消毒，得到第二粉碎物；将所述第一粉碎物和第二粉碎物放入过滤袋中，待白酒蒸馏入缸后，不降低温度，直接将所述过滤袋放入所述蒸馏后的白酒中，并进行存储融合；澄清处理、过滤杂质，得到所述保持酒原味富含花青素的保健酒。
Description
技术领域
本发明属于植物饮品技术领域，更具体地，涉及一种保持酒原味富含花青素的保健酒及其制造方法。
背景技术
白酒的传统制造工艺以粮谷、薯类、水果、乳类等为主要原料，其流程为选料—制曲—发酵—蒸馏—陈酿—勾兑—灌装。其蒸馏酒的配制酒是以蒸馏酒和/或食用酒精为酒基，加入可食用的辅料或食品添加剂，进行调配、混合或再加工制成的，已改变了其原酒基风格的饮料酒。
飞燕草可用于治风热牙疼、治疥癣、治头虱，其中含有的飞燕草素是一种强有力的抗氧化剂，能够保护人体免受自由基的有害物质的损伤，为花青素的一种。
天竺菊花根内含菊糖，在医药上有与葡萄糖同样的功效。此外，利用天竺菊花还可起到活血散瘀，治跌打损伤，治风疹湿疹，清热解毒，消肿、治头风，治脾虚食滞，治痄腮，治龋齿牙痛等功效。
黑枸杞味甘、性平，富含蛋白质、枸杞多糖、氨基酸、维生素、矿物质、微量元素等多种营养成分。还含有丰富的黑果色素(天然原花青素，简称OPC)，其OPC含量超过蓝莓，是截止到2016年发现的OPC含量最高的天然野生植物。原花青素OPC是最有效的天然水溶性自由基清除剂，其功效是VC的20倍、VE的50倍。
桑葚含有19种氨基酸，氨基酸含量比核果类高4.0-6.5倍，含有丰富的矿物质，其中钙含量为橙、草莓的1.5-3.0倍，为葡萄、杏的4-5倍。桑葚营养丰富，既是食品又是药品，含有多种功能成分，如多酚、白藜芦醇等，是一种较好的农产品资源，为加工桑葚果汁、桑葚酒、桑葚果醋桑葚红茶口等的良好原料。
紫玉米含有十八种氨基酸，并含有人体必需的21种微量元素和多种维生素以及天然色素，特别富含抗癌元素硒，增进智力元素锌以及铁和钙等，而且口感极佳，既软又嫩，皮薄滑溜稍粘，还有一种特殊的清香，所以用紫玉米经加工而成的食品是一种上乘的天然美味营养保健食品。
上述提到的飞燕草、天竺菊花、黑枸杞、桑葚和紫玉米穗中均含有花青素。花青素是蓝红色的类黄酮素，是植物中红色、紫色、紫红色与蓝色等颜色的来源，具有抗氧化性与抗突变性，是强效的抗氧化剂(抗氧化能力约是维他命E的50倍)。经证实，飞燕草、天竺菊花、黑枸杞、桑葚和紫玉米穗均可作为食用的辅料加入到白酒的制造工艺中，形成蒸馏酒的配制酒。
发明内容
本发明的目的是在于提供一种能够保持酒原味且富含花青素的保健酒及其制造方法。本发明保留了所用物质的营养成份和酒原味，使酒中含有大量的花青素、维生素、氨基酸、有机酸等营养成份。
为了实现上述目的，本发明一方面提供了一种保持酒原味的富含花青素的保健酒，包括以下按重量份计的各组分：蒸馏后的白酒450-1200份、黑枸杞9-12份、桑葚18-24份、紫玉米36-48份、天竺菊花4-12份、飞燕草4-12份、矮牵牛花4-12份、芍药4-12份、锦葵4-12份。
本发明另一方面提供了一种所述的保持酒原味的富含花青素的保健酒的制造方法，该方法包括如下步骤：
S1：将所述黑枸杞、桑葚和紫玉米烘干、混合、粉碎、去尘、去杂和消毒，得到第一粉碎物；
S2：将所述天竺菊花、飞燕草、矮牵牛花、芍药和锦葵烘干、混合、粉碎、去尘、去杂和消毒，得到第二粉碎物；
S3：将所述第一粉碎物和第二粉碎物放入过滤袋中，待白酒蒸馏入缸后，不降低温度，直接将所述过滤袋放入所述蒸馏后的白酒中，并进行存储融合；
S4：澄清处理、过滤杂质，得到所述保持酒原味富含花青素的保健酒。
本发明的技术方案具有如下有益效果：
本发明利用上述飞燕草、天竺菊花、黑枸杞、桑葚和紫玉米穗，通过采用传统酿造技术与现代生物食品技术相结合的方式制备新型配制酒，保证在低温发酵时能够有效的保留所用物质的营养成份和酒原味，使酒中含有大量的花青素、维生素、氨基酸、有机酸等营养成份。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式，然而应该理解，可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。相反，提供这些实施方式是为了使本发明更加透彻和完整，并且能够将本发明的范围完整地传达给本领域的技术人员。
本发明一方面提供了一种保持酒原味的富含花青素的保健酒，包括以下按重量份计的各组分：蒸馏后的白酒450-1200份、黑枸杞9-12份、桑葚18-24份、紫玉米36-48份、天竺菊花4-12份、飞燕草4-12份、矮牵牛花4-12份、芍药4-12份、锦葵4-12份。
根据本发明，优选地，所述蒸馏后的白酒的酒精度为40-45％vol。
根据本发明，优选地，所述紫玉米包括紫玉米芯、紫玉米粒和紫玉米苞叶中的至少一种。
本发明另一方面提供了一种所述的保持酒原味的富含花青素的保健酒的制造方法，该方法包括如下步骤：
S1：将所述黑枸杞、桑葚和紫玉米烘干、混合、粉碎、去尘、去杂和消毒，得到第一粉碎物；
S2：将所述天竺菊花、飞燕草、矮牵牛花、芍药和锦葵烘干、混合、粉碎、去尘、去杂和消毒，得到第二粉碎物；
S3：将所述第一粉碎物和第二粉碎物放入过滤袋中，待白酒蒸馏入缸后，不降低温度，直接将所述过滤袋放入所述蒸馏后的白酒中，并进行存储融合；
S4：澄清处理、过滤杂质，得到所述保持酒原味富含花青素的保健酒。
本发明中，所述存储融合的过程即为二次发酵的过程。
根据本发明，优选地，所述第一粉碎物和所述第二粉碎物的直径均小于1cm。
根据本发明，优选地，所述烘干均为自然烘干，所述烘干的时间为10-30天。
根据本发明，优选地，所述过滤袋的目数为200-325。
根据本发明，优选地，所述蒸馏后的白酒、第一粉碎物和第二粉碎物混合比例为50：0.8-1.2：0.3-0.7。
根据本发明，优选地，所述存储融合是在地窖中实现的，所述存储融合的温度为8-10℃，所述存储融合的时间为175-185天。
以下通过实施例具体说明本发明。
实施例1
本实施例提供一种保持酒原味的富含花青素的保健酒，包括以下按重量份计的各组分：蒸馏后的白酒900份、黑枸杞10份、桑葚20份、紫玉米40份、天竺菊花9份、飞燕草9份、矮牵牛花9份、芍药9份、锦葵9份。
所述蒸馏后的白酒的酒精度为42％vol。
所述紫玉米包括紫玉米芯、紫玉米粒和紫玉米苞叶。
实施例2
本实施例提供一种实施例1所述的保持酒原味的富含花青素的保健酒的制造方法，该方法包括如下步骤：
S1：将所述黑枸杞、桑葚和紫玉米自然烘干25天、混合、粉碎、去尘、去杂和消毒，得到第一粉碎物；所述第一粉碎物的直径小于1cm。
S2：将所述天竺菊花、飞燕草、矮牵牛花、芍药和锦葵自然烘干25天、混合、粉碎、去尘、去杂和消毒，得到第二粉碎物；所述第二粉碎物的直径小于1cm。
S3：将所述第一粉碎物和第二粉碎物放入目数为300的过滤袋中，待白酒蒸馏入缸后，不降低温度，直接将所述过滤袋放入所述蒸馏后的白酒中，并进行存储融合；所述蒸馏后的白酒、第一粉碎物和第二粉碎物混合比例为50：1：0.5；所述存储融合是在所述地窖中实现的，所述存储融合的温度为8-10℃，所述存储融合的时间为180天。
S4：澄清处理、过滤杂质，得到所述保持酒原味富含花青素的保健酒。
测试例
取利用实施例2方法制造的实施例1所述的保持酒原味的富含花青素的保健酒475mL，42％vol进行检验，检验依据：GB 5009.225-2016食品安全国家标准酒中乙醇浓度的测定(第二法)；GB 5009.266-2016食品安全国家标准食品中甲醇的测定；GB 2757-2012食品安全国家标准蒸馏酒及其配制酒；GB 5009.12-2017食品安全国家标准食品中铅的测定(第一法)；GB 5009.36-2016食品安全国家标准食品中氰化物的测定(第一法)；NY/T2640-2014植物源性食品中花青素的测定高效液相色谱法，检验结果如表1所示。
表1检验结果
| 检验项目 | 单位 | 测试值 |
| 酒精度 | ％vol | 41.8 |
| 甲醇 | g/L | 0.129 |
| 铅 | mg/kg | 未检出 |
| 氰化物 | mg/L | 未检出 |
| 飞燕草素 | mg/kg | 34.2 |
| 矮牵牛素 | mg/kg | 6.54 |
| 芍药素 | mg/kg | 7.30 |
| 锦葵素 | mg/kg | 4.52 |
以上已经描述了本发明的各实施例，上述说明是示例性的，并非穷尽性的，并且也不限于所披露的各实施例。在不偏离所说明的各实施例的范围和精神的情况下，对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (10)
1.一种保持酒原味的富含花青素的保健酒，其特征在于，包括以下按重量份计的各组分：蒸馏后的白酒450-1200份、黑枸杞9-12份、桑葚18-24份、紫玉米36-48份、天竺菊花4-12份、飞燕草4-12份、矮牵牛花4-12份、芍药4-12份、锦葵4-12份。
2.根据权利要求1所述的保持酒原味的富含花青素的保健酒，其中，所述蒸馏后的白酒的酒精度为40-45％vol。
3.根据权利要求1所述的保持酒原味的富含花青素的保健酒，其中，所述紫玉米包括紫玉米芯、紫玉米粒和紫玉米苞叶中的至少一种。
4.一种权利要求1-3中任意一项所述的保持酒原味的富含花青素的保健酒的制造方法，其特征在于，该方法包括如下步骤：
S1：将所述黑枸杞、桑葚和紫玉米烘干、混合、粉碎、去尘、去杂和消毒，得到第一粉碎物；
S2：将所述天竺菊花、飞燕草、矮牵牛花、芍药和锦葵烘干、混合、粉碎、去尘、去杂和消毒，得到第二粉碎物；
S3：将所述第一粉碎物和第二粉碎物放入过滤袋中，待白酒蒸馏入缸后，不降低温度，直接将所述过滤袋放入所述蒸馏后的白酒中，并进行存储融合；
S4：澄清处理、过滤杂质，得到所述保持酒原味富含花青素的保健酒。
5.根据权利要求4所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述第一粉碎物和所述第二粉碎物的直径均小于1cm。
6.根据权利要求4所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述烘干均为自然烘干。
7.根据权利要求6所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述烘干的时间为10-30天。
8.根据权利要求4所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述过滤袋的目数为200-325。
9.根据权利要求4所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述蒸馏后的白酒、第一粉碎物和第二粉碎物混合比例为50：0.8-1.2：0.3-0.7。
10.根据权利要求4所述的保持酒原味的富含花青素的保健酒的制造方法，其中，所述存储融合是在地窖中实现的，所述存储融合的温度为8-10℃，所述存储融合的时间为175-185天。
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