CN112342103A - 一种白酒高粱酒和制造方法 - Google Patents
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Abstract
本发明公开了一种白酒高粱酒和制造方法,涉及酿酒技术领域,该白酒高粱酒由高梁米、小麦、酒曲和纯净水为主要成分。本发明通过对次要成分原料进行提取时也采用了多种提取方式,最大程度的减少提取液影响高粱酒的口感,采用当归以及黄芪组合设置,可以减少醉酒之后肠胃的疼痛,并且平时少量的饮酒时能够降压利尿以及补气和血,调经止痛的功效,极大程度的缓解了生活节奏过快导致人们生活压力,并且配合何首乌以及甘草等常见的中草药混合搭配,不仅原材料性价比高,而且使用安全,可以加强人体毛细血管抵抗力以及补肝肾壮筋骨的作用,同时也具备一定的乌发效果,对人体也有很大的调节作用。
Description
技术领域
本发明涉及一种白酒高粱酒,涉及酿酒技术领域,具体涉及一种白酒高粱酒和制造方法。
背景技术
我国是世界上酿酒最早的国家之一,对世界酿酒技术的发展做出了巨大的贡献,酒在原始社会末期出现,秦汉时期出现专业制取的发酵酒,唐代开始酿造蒸馏酒,至今已有几千年的历史,高粱酒是以高粱为主要原料,配合酒曲等辅料,酿造出的白酒,以高粱为原料蒸馏白酒已有700多年的历史,驰名中外的中国名酒多是以高粱做主料或做辅料配制而成。
针对现有技术存在以下问题:
1、适量的饮酒虽然能降低冠心病、心衰和中风的风险,但是在喝酒时产生的辛辣让人难以忍受,为此需要改善白酒入喉时那种辛辣刺激感;
2、白酒在生产中会产生一些有害杂质,主要有杂醇油、醛类及甲醇等,特别是醉酒之后会出现头晕昏睡的现象,以及酒醒之后出现肠胃疼痛等现象,进而达不到缓解人们的生活压力的使用初衷。
发明内容
本发明需要解决的技术问题是提供一种白酒高粱酒和制造方法,其中一种目的是为了具备高粱酒对人体有多种功效,解决白酒伤害人体肠胃的问题;其中另一种目的是为了解决在加入提取液时影响白酒口感的问题,以达到保留白酒入口时的口感效果,其中再一种目的是为了具备在白酒不伤害人体的同时又能够调节人体各类器官,方便增加人体的抵抗力,有利于缓解生活压力,解决了白酒不能对人体改善问题。
为解决上述技术问题,本发明所采用的技术方案是:提供一种白酒高粱酒,该白酒高粱酒由高梁米、小麦、酒曲和纯净水为主要成分,以及次要成分混合泡制组成,上述的白酒高粱酒主要成分重量配比为:
进一步的,所述该白酒高粱酒主要成分制备方法包括以下步骤:
步骤一:原料,按上述主要成分原料重量进行称重备用,分别称高粱米,小麦,酒曲,纯净水;
步骤二:清洗,对上述步骤一中称取的高粱米和小麦原料进行清洗,并对高粱米进行浸泡20-24h,期间每隔5-6h将高粱米进行换水;
步骤三:蒸煮冷却,对浸泡后之高粱,用锅炉蒸煮,蒸煮期间可多次加入冷水,蒸煮时长为高粱米表面出现开口,此时对高粱米进行冷却;
步骤四:拌曲,将高粱米冷却到22-26℃后进行拌曲,将高粱米与曲粉均匀混合后表面喷洒20-30g温开水,并倒入发酵容器进行密闭;
步骤五:发酵,将发酵容器放置在25-28℃左右的恒温空间,发酵时长720-960h。
步骤六:蒸馏,将发酵过后的高粱米投入设备进行蒸馏。
进一步的,根据所述该白酒高粱酒的次要成分主要由枸杞、何首乌、黄芪、当归和甘草配制组成,各成分重量配比为:
进一步的,根据所述的白酒高粱酒次要成分原料进行浸泡清洗后,采用煎煮法提取药液,并将所提取的药液与发酵过后的高粱米一同进行蒸馏。
进一步的,所述煎煮法提取药液,包括以下步骤:
S1、将浸泡清洗后的药材分别放进药锅中熬制,并加水提取3次,第一次加1-3倍量的水,第二次加4-6倍量的水,第三次加7-8.5倍量的水;
S2、将第一次煎煮浸泡清洗后的药材1-1.5h,第二次熬制浸泡清洗后的药材2-3h,第三次熬制浸泡清洗后的药材3.5-5.5h,将三次熬制浸泡清洗后的药材所得到的药液分别加入高粱米中混合,并进行蒸馏;
S3、对加入药液后的高粱米进行一次蒸馏,蒸馏初期温度控制在72-75℃,时长15-18min,蒸馏中期温度控制在80-92℃,时长35-38min,蒸馏后期温度控制在100℃,时长10-13min,当第一次蒸馏的过程完成后出锅冷却,使其温度降至22-28℃,再加入酒曲均匀拌和,放进发酵容器并使其处于25-28℃左右的恒温空间,发酵时长为240-280h;
S4、将一次蒸馏过后的高粱米再次进行二次蒸馏,蒸馏初期温度控制在72-75℃,时长8-15min,蒸馏中期温度控制在97-100℃,时长18-25min,蒸馏后期温度控制在85-90℃,时长4-7min;
S5、当二次蒸馏完成后,控制出酒温度,将温度控制在26-28℃之间,出酒完成后将其放入瓶装内进行存放即可。
进一步的,根据所述步骤四中的发酵容器为不锈钢材质。
由于采用了上述技术方案,本发明相对现有技术来说,取得的技术进步是:
1、本发明提供一种白酒高粱酒和制造方法,发酵容器采用不锈钢材质,使发酵容器不含铅,减少了对人体的伤害,并且多次对高粱米进行蒸馏,极大改善了高粱酒入口时的口味,对次要成分原料进行提取时也采用了多种提取方式,最大程度的减少提取液影响高粱酒的口感。
2、本发明提供一种白酒高粱酒和制造方法,通过采用当归以及黄芪组合设置,可以减少醉酒之后肠胃的疼痛,并且平时少量的饮酒时能够降压利尿以及补气和血,调经止痛的功效,极大程度的缓解了生活节奏过快导致人们生活压力,配合何首乌以及甘草等常见的中草药混合搭配,不仅原材料性价比高,而且使用安全,可以加强毛细血管抵抗力以及补肝肾壮筋骨的作用,同时也具备一定的乌发效果,对人体也有很大的调节作用。
具体实施方式
下面结合实施例对本发明做进一步详细说明:
本发明提高一种技术方案:一种白酒高粱酒,该白酒高粱酒由高梁米、小麦、酒曲和纯净水为主要成分,以及次要成分混合泡制组成,上述的白酒高粱酒主要成分重量配比为:
上述主要成分制备方法包括以下步骤:
步骤一:原料,按上述主要成分原料重量进行称重备用,分别称高粱米,小麦,酒曲,纯净水;
步骤二:清洗,对上述步骤一中称取的高粱米和小麦原料进行清洗,并对高粱米进行浸泡20-24h,期间每隔5-6h将高粱米进行换水;
步骤三:蒸煮冷却,对浸泡后之高粱,用锅炉蒸煮,蒸煮期间可多次加入冷水,蒸煮时长为高粱米表面出现开口,此时对高粱米进行冷却;
步骤四:拌曲,将高粱米冷却到22-26℃后进行拌曲,将高粱米与曲粉均匀混合后表面喷洒20-30g温开水,并倒入发酵容器进行密闭;
步骤五:发酵,将发酵容器放置在25-28℃左右的恒温空间,发酵时长720-960h。
步骤六:蒸馏,将发酵过后的高粱米投入设备进行蒸馏。
根据步骤四中的发酵容器为不锈钢材质。
次要成分主要由枸杞、何首乌、黄芪、当归和甘草配制组成,各成分重量配比为:
根据次要成分原料进行浸泡清洗后,采用煎煮法提取药液,并将所提取的药液与发酵过后的高粱米一同进行蒸馏。
煎煮法提取药液,包括以下步骤:
S1、将浸泡清洗后的药材分别放进药锅中熬制,并加水提取3次,第一次加1-3倍量的水,第二次加4-6倍量的水,第三次加7-8.5倍量的水;
S2、将第一次煎煮浸泡清洗后的药材1-1.5h,第二次熬制浸泡清洗后的药材2-3h,第三次熬制浸泡清洗后的药材3.5-5.5h,将三次熬制浸泡清洗后的药材所得到的药液分别加入高粱米中混合,并进行蒸馏;
S3、对加入药液后的高粱米进行一次蒸馏,蒸馏初期温度控制在72-75℃,时长15-18min,蒸馏中期温度控制在80-92℃,时长35-38min,蒸馏后期温度控制在100℃,时长10-13min,当第一次蒸馏的过程完成后出锅冷却,使其温度降至22-28℃,再加入酒曲均匀拌和,放进发酵容器并使其处于25-28℃左右的恒温空间,发酵时长为240-280h;
S4、将一次蒸馏过后的高粱米再次进行二次蒸馏,蒸馏初期温度控制在72-75℃,时长8-15min,蒸馏中期温度控制在97-100℃,时长18-25min,蒸馏后期温度控制在85-90℃,时长4-7min;
S5、当二次蒸馏完成后,控制出酒温度,将温度控制在26-28℃之间,出酒完成后将其放入瓶装内进行存放即可。
本发明所使用的发酵容器采用不锈钢材质,使发酵容器不含铅,减少了对人体的伤害,并且多次对高粱米进行蒸馏,极大改善了高粱酒入口时的口味,对次要成分原料进行提取时也采用了多种提取方式,最大程度的减少提取液影响高粱酒的口感,而使用当归以及黄芪组合设置,可以减少醉酒之后肠胃的疼痛,并且平时少量的饮酒时能够降压利尿以及补气和血,调经止痛的功效,极大程度的缓解了生活节奏过快导致人们生活压力,配合何首乌以及甘草等常见的中草药混合搭配,不仅原材料性价比高,而且使用安全,可以加强毛细血管抵抗力以及补肝肾壮筋骨的作用,同时也具备一定的乌发效果,对人体也有很大的调节作用。
上文一般性的对本发明做了详尽的描述,但在本发明基础上,可以对之做一些修改或改进,这对于技术领域的一般技术人员是显而易见的。因此,在不脱离本发明思想精神的修改或改进,均在本发明的保护范围之内。
Claims (6)
2.根据权利要求1所述的一种白酒高粱酒,其特征在于:所述该白酒高粱酒主要成分制备方法包括以下步骤:
步骤一:原料,按上述主要成分原料重量进行称重备用,分别称高粱米,小麦,酒曲,纯净水;
步骤二:清洗,对上述步骤一中称取的高粱米和小麦原料进行清洗,并对高粱米进行浸泡20-24h,期间每隔5-6h将高粱米进行换水;
步骤三:蒸煮冷却,对浸泡后之高粱,用锅炉蒸煮,蒸煮期间可多次加入冷水,蒸煮时长为高粱米表面出现开口,此时对高粱米进行冷却;
步骤四:拌曲,将高粱米冷却到22-26℃后进行拌曲,将高粱米与曲粉均匀混合后表面喷洒20-30g温开水,并倒入发酵容器进行密闭;
步骤五:发酵,将发酵容器放置在25-28℃左右的恒温空间,发酵时长720-960h;
步骤六:蒸馏,将发酵过后的高粱米投入设备进行蒸馏。
4.根据权利要求3所述的一种白酒高粱酒,其特征在于:根据所述的白酒高粱酒次要成分原料进行浸泡清洗后,采用煎煮法提取药液,并将所提取的药液与发酵过后的高粱米一同进行蒸馏。
5.根据权利要求2所述的一种白酒高粱酒,其特征在于:根据所述步骤四中的发酵容器为不锈钢材质。
6.一种白酒高粱酒的制造方法,其特征在于:该白酒高粱酒的制造方法根据煎煮法提取药液,包括以下步骤:
S1、将浸泡清洗后的药材分别放进药锅中熬制,并加水提取3次,第一次加1-3倍量的水,第二次加4-6倍量的水,第三次加7-8.5倍量的水;
S2、将第一次煎煮浸泡清洗后的药材1-1.5h,第二次熬制浸泡清洗后的药材2-3h,第三次熬制浸泡清洗后的药材3.5-5.5h,将三次熬制浸泡清洗后的药材所得到的药液分别加入高粱米中混合,并进行蒸馏;
S3、对加入药液后的高粱米进行一次蒸馏,蒸馏初期温度控制在72-75℃,时长15-18min,蒸馏中期温度控制在80-92℃,时长35-38min,蒸馏后期温度控制在100℃,时长10-13min,当第一次蒸馏的过程完成后出锅冷却,使其温度降至22-28℃,再加入酒曲均匀拌和,放进发酵容器并使其处于25-28℃左右的恒温空间,发酵时长为240-280h;
S4、将一次蒸馏过后的高粱米再次进行二次蒸馏,蒸馏初期温度控制在72-75℃,时长8-15min,蒸馏中期温度控制在97-100℃,时长18-25min,蒸馏后期温度控制在85-90℃,时长4-7min;
S5、当二次蒸馏完成后,控制出酒温度,将温度控制在26-28℃之间,出酒完成后将其放入瓶装内进行存放即可。
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