CN112538405A - 一种纯粮黄精米酒及其酿造方法 - Google Patents
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Abstract
本发明公开了一种纯粮黄精米酒,包括下列重量份数的组分:糯米500~700份、小米100~150份、黄精50~60份、山萸肉10~20份、石斛8~20份、首乌8~16份、蜂蜜3~5份和高良姜3~5份,并提供了一种纯粮黄精米酒的酿造方法。本发明涉及一种纯粮米酒,具体提供了一种纯粮黄精米酒及其酿造方法,通过添加黄精作为酿造原料,使米酒口感更佳丰富,且具备补气养阴、益肾的功效;同时,通过多种中草药的配伍作用,提高了黄精米酒的保健功能,蜂蜜的添加,在保证米酒本身营养价值的基础上提升了米酒的口感,且酿造方法简单,易于实现。
Description
技术领域
本发明涉及一种纯粮米酒,具体为一种纯粮黄精米酒及其酿造方法。
背景技术
随着人们生活水平的提高,对生活质量的追求亦越来越高,养生保健酒日益受到人们的青睐。目前,我国养生保健酒类产品纷繁复杂,大多数均仅采用单味或多味中药材通过简单浸泡或酿制获得,产品质量及口感等均难保证。
黄精:又名鸡头参、老虎参,为百合科植物滇黄精、黄精或多花黄精的干燥根茎,黄精具有降血压,降血脂,降血糖,防止动脉粥样硬化,延缓衰老和抗菌等作用,黄精多糖具有免疫激活作用。用于阴虚肺燥,干咳少痰,及肺肾阴虚的久咳等。用于脾胃虚弱。既补脾阴,又益脾气,用于肾虚精亏得头晕,腰膝酸软,须发早白及消渴等。
米酒:是糯米或者大米经过根霉(还有少量的毛霉和酵母)发酵后的产品,化学成分以及物理状态都发生了很大的变化。米酒含有丰富的多种维生素、葡萄糖、氨基酸等营养成分,饮后能开胃提神,并有活气养血、滋阴补肾的功能,产妇和妇女经期多吃,尤有益处,是绿色健康的营养佳品。
因此,提供一种口感丰富,且具有保健功能的含有黄精的纯粮米酒用于日常养生保健有极大的必要。
发明内容
针对上述情况,为克服当前的技术缺陷,本发明提供了一种具有保健功能且口感丰富的纯粮黄精米酒及其酿造方法。
本发明采取的技术方案如下:本发明一种纯粮黄精米酒,包括下列重量份数的组分:糯米500~700份、小米100~150份、黄精50~60份、山萸肉10~20份、石斛8~20份、首乌8~16份、蜂蜜3~5份和高良姜3~5份。
作为优选地,一种纯粮黄精米酒,包括下列重量份数的组分:糯米500份、小米100份、黄精50份、山萸肉10份、石斛8份、首乌8份、蜂蜜3份和高良姜3份。
作为优选地,一种纯粮黄精米酒,包括下列重量份数的组分:糯米700份、小米150份、黄精60份、山萸肉20份、石斛20份、首乌16份、蜂蜜5份和高良姜5份。
作为优选地,一种纯粮黄精米酒,包括下列重量份数的组分:糯米600份、小米125份、黄精55份、山萸肉15份、石斛14份、首乌12份、蜂蜜4份和高良姜4份。
进一步地,一种纯粮黄精米酒的酿造方法,具体包括下列步骤:
1)将糯米和小米分别蒸熟,将熟化后的糯米粉碎至粒度为100目,将粉碎之后的糯米和小米混合;
2)将混合的熟化糯米和小米在40~50℃的条件下烘干处理10~20min;
3)将黄精、山萸肉、石斛、首乌和高良姜混合,粉碎、打浆,超声波处理30min,超声功率为350W,过滤得到中药混合液;
4)将熟化糯米和小米与中药混合液以及蜂蜜混合,加入粉碎的酒曲和干酵母,然后加入熟化糯米和小米重量30~40%的水,搅拌均匀,在20~25℃条件下于密封罐内发酵60天;
5)对发酵之后的米酒进行杀菌处理,密封灌装即可。
进一步地,所述酒曲重量为熟化糯米和小米重量的1.0~2.0%。
进一步地,所述干酵母重量为熟化糯米和小米重量的0.05~0.1%。
进一步地,步骤4)所述搅拌速度为1000~2000r/min,搅拌时间为1~2h。
采用上述结构本发明取得的有益效果如下:本发明一种纯粮黄精米酒及其酿造方法,通过添加黄精作为酿造原料,使米酒口感更佳丰富,且具备补气养阴、益肾的功效;同时,通过多种中草药的配伍作用,提高了黄精米酒的保健功能,蜂蜜的添加,在保证米酒本身营养价值的基础上提升了米酒的口感,且酿造方法简单,易于实现。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种纯粮黄精米酒,包括糯米500份、小米100份、黄精50份、山萸肉10份、石斛8份、首乌8份、蜂蜜3份和高良姜3份。
一种纯粮黄精米酒的酿造方法,具体包括下列步骤:
1)将糯米和小米分别蒸熟,将熟化后的糯米粉碎至粒度为100目,将粉碎之后的糯米和小米混合;
2)将混合的熟化糯米和小米在40~50℃的条件下烘干处理10~20min;
3)将黄精、山萸肉、石斛、首乌和高良姜混合,粉碎、打浆,超声波处理30min,超声功率为350W,过滤得到中药混合液;
4)将熟化糯米和小米与中药混合液以及蜂蜜混合,加入粉碎的酒曲和干酵母,然后加入熟化糯米和小米重量30~40%的水,搅拌均匀,在20~25℃条件下于密封罐内发酵60天;
5)对发酵之后的米酒进行杀菌处理,密封灌装即可。
其中,所述酒曲重量为熟化糯米和小米重量的1.0~2.0%。
所述干酵母重量为熟化糯米和小米重量的0.05~0.1%。
步骤4)所述搅拌速度为1000~2000r/min,搅拌时间为1~2h。
实施例2:
一种纯粮黄精米酒,包括糯米700份、小米150份、黄精60份、山萸肉20份、石斛20份、首乌16份、蜂蜜5份和高良姜5份。
一种纯粮黄精米酒的酿造方法,具体包括下列步骤:
1)将糯米和小米分别蒸熟,将熟化后的糯米粉碎至粒度为100目,将粉碎之后的糯米和小米混合;
2)将混合的熟化糯米和小米在40~50℃的条件下烘干处理10~20min;
3)将黄精、山萸肉、石斛、首乌和高良姜混合,粉碎、打浆,超声波处理30min,超声功率为350W,过滤得到中药混合液;
4)将熟化糯米和小米与中药混合液以及蜂蜜混合,加入粉碎的酒曲和干酵母,然后加入熟化糯米和小米重量30~40%的水,搅拌均匀,在20~25℃条件下于密封罐内发酵60天;
5)对发酵之后的米酒进行杀菌处理,密封灌装即可。
其中,所述酒曲重量为熟化糯米和小米重量的1.0~2.0%。
所述干酵母重量为熟化糯米和小米重量的0.05~0.1%。
步骤4)所述搅拌速度为1000~2000r/min,搅拌时间为1~2h。
实施例3:
一种纯粮黄精米酒,包括糯米600份、小米125份、黄精55份、山萸肉15份、石斛14份、首乌12份、蜂蜜4份和高良姜4份。
一种纯粮黄精米酒的酿造方法,具体包括下列步骤:
1)将糯米和小米分别蒸熟,将熟化后的糯米粉碎至粒度为100目,将粉碎之后的糯米和小米混合;
2)将混合的熟化糯米和小米在40~50℃的条件下烘干处理10~20min;
3)将黄精、山萸肉、石斛、首乌和高良姜混合,粉碎、打浆,超声波处理30min,超声功率为350W,过滤得到中药混合液;
4)将熟化糯米和小米与中药混合液以及蜂蜜混合,加入粉碎的酒曲和干酵母,然后加入熟化糯米和小米重量30~40%的水,搅拌均匀,在20~25℃条件下于密封罐内发酵60天;
5)对发酵之后的米酒进行杀菌处理,密封灌装即可。
其中,所述酒曲重量为熟化糯米和小米重量的1.0~2.0%。
所述干酵母重量为熟化糯米和小米重量的0.05~0.1%。
步骤4)所述搅拌速度为1000~2000r/min,搅拌时间为1~2h。
要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物料或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物料或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种纯粮黄精米酒,其特征在于,包括下列重量份数的组分:糯米500~700份、小米100~150份、黄精50~60份、山萸肉10~20份、石斛8~20份、首乌8~16份、蜂蜜3~5份和高良姜3~5份。
2.根据权利要求1所述的一种纯粮黄精米酒,其特征在于,包括下列重量份数的组分:糯米500份、小米100份、黄精50份、山萸肉10份、石斛8份、首乌8份、蜂蜜3份和高良姜3份。
3.根据权利要求1所述的一种纯粮黄精米酒,其特征在于,包括下列重量份数的组分:糯米700份、小米150份、黄精60份、山萸肉20份、石斛20份、首乌16份、蜂蜜5份和高良姜5份。
4.根据权利要求1所述的一种纯粮黄精米酒,其特征在于,包括下列重量份数的组分:糯米600份、小米125份、黄精55份、山萸肉15份、石斛14份、首乌12份、蜂蜜4份和高良姜4份。
5.一种纯粮黄精米酒的酿造方法,其特征在于,具体包括下列步骤:
1)将糯米和小米分别蒸熟,将熟化后的糯米粉碎至粒度为100目,将粉碎之后的糯米和小米混合;
2)将混合的熟化糯米和小米在40~50℃的条件下烘干处理10~20min;
3)将黄精、山萸肉、石斛、首乌和高良姜混合,粉碎、打浆,超声波处理30min,超声功率为350W,过滤得到中药混合液;
4)将熟化糯米和小米与中药混合液以及蜂蜜混合,加入粉碎的酒曲和干酵母,然后加入熟化糯米和小米重量30~40%的水,搅拌均匀,在20~25℃条件下于密封罐内发酵60天;
5)对发酵之后的米酒进行杀菌处理,密封灌装即可。
6.根据权利要求5所述的一种纯粮黄精米酒的酿造方法,其特征在于,所述酒曲重量为熟化糯米和小米重量的1.0~2.0%。
7.根据权利要求5所述的一种纯粮黄精米酒的酿造方法,其特征在于,所述干酵母重量为熟化糯米和小米重量的0.05~0.1%。
8.根据权利要求5所述的一种纯粮黄精米酒的酿造方法,其特征在于,步骤4)所述搅拌速度为1000~2000r/min,搅拌时间为1~2h。
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