CN112980635A - 一种青梅白刺果酒及其制备方法 - Google Patents
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Abstract
本发明公开一种青梅白刺果酒及其制备方法，包括如下步骤：将青梅、白刺原料进行分选，破碎压榨成汁；青梅汁、白刺汁与水按比例混合后，得到发酵液；向发酵液中添加偏重亚硫酸钠，果胶酶，降酸剂，搅拌均匀，40℃水浴静置酶解；调整成分，经主发酵，后发酵，除菌和澄清，得到青梅白刺成品果酒。本发明方法制作的青梅白刺果酒，充分兼顾了两种果品的适宜酿造特性和营养保健价值，酒体丰满，澄清度高，风味独特，具有青梅、白刺的特殊香味，将两种水果中丰富的营养成分、氨基酸、维生素与微量元素相互补充协调，使复合果酒更具营养保健价值和良好的饮用口感，更好的发挥对人体的保健功能。
Description
技术领域
本发明涉及果酒酿造领域，具体是一种青梅白刺果酒及其制备方法。
背景技术
我国是梅的起源地，青梅栽培历史悠久，资源丰富，每年都有大量的青梅亟待消化处理，进行青梅酒深加工有利于开发利用青梅资源，促进林果业发展。相关研究表明，青梅果实中含有多种营养物质，如多种氨基酸、脂类、无机盐和有机酸，此外还有人体所需的多种微量元素，如铁、锰等。它的可食部分高达85％，每100g可食用部分含有水分92.0g、蛋白质0.7g、脂肪0.3g、碳水化合物6.3g、热量12.98×104J、粗纤维0.4g、灰分0.3g、钙12mg、铁0.6mg。对肝脏的解毒作用具有良好的促进作用，可抑制结石，还有生津止渴、美容养颜、强身健体、提高免疫力的功能，具有很高的食用保健和营养价值。
白刺属野生灌木植物，主要生长在平均海拔3000m以上的戈壁滩和沙漠边缘地区，有“沙漠樱桃”之称，在青海柴达木地区、甘肃河西地区分布最多。白刺果中含有丰富的胡萝卜素、类胡萝卜素、维生素(VA、VB、VC、VK等)、氨基酸(达18种之多，其中8种必需氨基酸含量丰富)、果胶、黄酮素、花青甙、多糖类、萜类、生物碱和多种微量元素等，具有较强的食用价值及药理性能，是真正的纯天然食品、保健品和药品的绿色原料。白刺具有增强免疫力、防衰老、抗肿瘤、抗氧化、滋补强壮、调经治血、健胃等作用。经常食用可治疗身体虚弱、气血两亏、月经不调、腰腹疼痛等症。白刺果因其多种保健功效而极具开发价值，同时，白刺果作为柴达木地区的特色产品若能得到综合利用，还能提高当地农民的经济收入，具有显著的社会效益。白刺果酒是以白刺鲜果为原料，经果汁发酵而成的低酒度保健果酒，较完整地保留了白刺果的主要营养成分，如维生素、氨基酸、矿物质等。
复合型果酒充分利用了青梅、白刺的优点，使果酒具有了前所未有的复合营养保健价值。
发明内容
本发明提供一种工艺简单、口感柔和协调、兼具青梅和白刺独特浓郁香气和保健功能的青梅白刺果酒酿造工艺，以弥补现有技术不足之处。
一种青梅白刺果酒及其制备方法，其特征在于，包括以下步骤：
(1)原材料的分选：选择成熟度适中、新鲜饱满的青梅和白刺为原料，去净泥沙，去梗和烂果，然后将洗净的原料破碎成6-8mm的块状，榨汁备用。
(2)发酵液制备：按重量比，将白刺、青梅按1∶1-1∶5混合，然后按照料水比1∶2-1∶6充分混合，制备发酵液。
(3)酶解：按重量比，向发酵液中添加0.1％-0.4％的果胶酶，1g-5g/kg的降酸剂，0.1g-0.3g/kg的偏重亚硫酸钠，搅拌均匀，在35℃-45℃条件下静置酶解3-6h，得到酶解发酵液。
(4)成分调整：用白砂糖调整发酵液的糖度至20°Brix-25°Brix。
(5)主发酵：按重量比，向发酵液中加入0.1％-0.5％的活性干酵母，接种酵母前需先将酵母活化，即将活性干酵母放入其重量10-15倍的浓度为3％-5％的糖水中，调温至35℃-40℃，活化30-40分钟，在20℃-25℃条件下进行发酵，发酵时间为7-10天。
(6)后发酵：主发酵结束后，将果酒半成品过滤倒灌，同时向果酒半成品中添加40mg/L-60mg/L的SO2，发酵温度调整至14℃-18℃，发酵20-40天。
(7)澄清：按重量比，向果酒中添加0.2g-1.4g/kg的壳聚糖，静置3-5天，过滤除去沉淀，得到澄清果酒。
(8)除菌：对澄清果酒用0.22-0.45μm无菌微孔滤膜过滤，除去微生物，得到成品果酒。
(9)灌装贮存：把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理，然后包装贮存。
本发明具有如下有益效果：
(1)本发明以青梅和白刺果为主要原料，具有青梅和白刺果的自然风味，香气和谐纯正，酒体丰满，澄清度高，风味独特，饮用口感良好；
(2)本发明将两种水果中丰富的营养成分、氨基酸、维生素与微量元素相互补充协调，使复合果酒更具营养保健价值，更好的发挥对人体的保健功能；
(3)本发明采用了科学的发酵环境和参数控制，使制备的果酒不仅具有双重保健效果，同时还具有良好的饮用口感。
具体实施方式
本发明制作的复合型果酒是以猕猴桃、白刺为主要原料，其制备方法通过以下实施例对本发明进行详细说明。
实施例1
一种青梅白刺果酒及其制备方法，其制备方法如下：
原材料的准备：选择成熟度适中、新鲜饱满的青梅和白刺为原料，去净泥沙，去梗和烂果，在盐水中浸泡15分钟，用清水冲洗1-3次，然后将洗净的原料破碎成6-8mm的块状，榨汁备用。
发酵液的制备：按重量比，将白刺、青梅按1∶4混合，然后按照料水比1∶5充分混合，制备发酵液。
酶解：按重量比，向发酵液中添加0.3％的果胶酶，2g/kg的降酸剂，0.2g/kg的偏重亚硫酸钠，搅拌均匀，在40℃条件下静置酶解6h，得到酶解发酵液。
调糖：加白砂糖调整发酵液的糖度至25°Brix
主发酵：按重量比，向发酵液中加入0.4％的活性干酵母，接种酵母前需先将酵母活化，即将活性干酵母放入其重量10倍的浓度为5％的糖水中，调温至40℃，活化30分钟，在20℃条件下进行发酵，发酵时间为10天。
后发酵：主发酵结束后，将果酒半成品过滤倒灌，同时向果酒半成品中添加60mg/L的SO2，发酵温度调整至16℃，发酵30天。
澄清：按重量比，向果酒中添加0.2g-1.4g/kg的壳聚糖，静置3-5天，过滤除去沉淀，得到澄清果酒。
除菌：对澄清果酒用0.22μm无菌微孔滤膜过滤，除去微生物，得到成品果酒。
灌装贮存：把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理，然后包装贮存，得无菌果酒。
本发明中，各环节及添加剂的目的和意义如下：
酶解：利用果胶酶分解果胶的作用，分解原料中的果胶类物质，提高出汁率，同时提高发酵液澄清度。
偏重亚硫酸钠：(1)抑制来自原料中的杂菌，防止微生物杂菌对原料中营养成分的破坏以及产生杂味，影响产品的口感和品质，为酵母的酒精发酵提供一个纯净的环境，以保证发酵产品的口感和纯正的品质；(2)保护发酵液中的芳香物质成分不被氧化，也可防止果酒氧化浑浊现象的出现，保留果酒的保健功能和饮用价值。
降酸剂：针对青梅果原料本身酸度较高的特性，加入降酸剂，一方面是降低原料酸度，平衡口感；另一方面，原料酸度过高会抑制发酵过程。
果胶酶：降解原材料中的果胶类物质，提高出汁率，增加原料的流动性；对原料中的多酚，单宁等保健营养成分提高浸提作用，以提高果酒中有益物质的含量，改善果酒的品质。
酵母：用来进行果酒的发酵。
壳聚糖：对果酒进行澄清处理，使果酒保持澄清透亮，防止在瓶贮期间酒中大分子物质的不稳定因素导致的酒体混浊现象的出现。
以上所述仅为本发明的优选实施例，并不用于限制本发明，对于本领域的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，本发明要求保护范围由所附的权利要求书、说明书及其等效物界定。
Claims (10)
1.一种青梅白刺果酒的制备方法，其特征在于，包括以下操作步骤：
a.青梅、白刺原料的分选，破碎压榨；b.发酵液制备；c.酶解；d.成分调整；e.主发酵；f.后发酵；g.澄清；h.除菌；i.灌装贮存。
2.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤a中选择成熟度适中、新鲜饱满的青梅和白刺为原料，去净泥沙，去梗和烂果，然后将洗净的原料破碎成6-8mm的块状，榨汁备用。
3.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤b中发酵液按重量比，将白刺、青梅按1∶1-1∶5混合，然后按照料水比1∶2-1∶6充分混合。
4.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤c中按重量比，向发酵液中添加0.1％-0.4％的果胶酶，1g-5g/kg的降酸剂，0.1g-0.3g/kg的偏重亚硫酸钠，搅拌均匀，在35℃-45℃条件下静置酶解3-6h，得到酶解发酵液。
5.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤d中用白砂糖调整发酵液的糖度至20°Brix-25°Brix。
6.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤e中按重量比，向发酵液中加入0.1％-0.5％的活性干酵母，接种酵母前需先将酵母活化，即将活性干酵母放入其重量10-15倍的浓度为3％-5％的糖水中，调温至35℃-40℃，活化30-40分钟，在20℃-25℃条件下进行发酵，发酵时间为7-10天。
7.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤f后发酵是主发酵结束后，将发酵液过滤倒灌，同时向发酵液中添加40mg/L-60mg/L的SO2，发酵温度调整至14℃-18℃，发酵20-40天。
8.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤g中按重量比，向果酒中添加0.2g-1.4g/kg的壳聚糖，静置3-5天，过滤除去沉淀，得到澄清果酒。
9.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤h中对澄清果酒用0.22-0.45μm无菌微孔滤膜过滤，除去微生物，得到成品果酒。
10.如权利要求1所述的青梅白刺果酒的制备方法，其特征在于，所述步骤i是把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理，然后包装贮存。
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| CN107699421A (zh) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | 一种白刺果果酒的酿造方法 |
| CN110713873A (zh) * | 2019-11-13 | 2020-01-21 | 陈琳 | 一种米草生物矿质液白刺果酒的制备方法 |
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| CN107699421A (zh) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | 一种白刺果果酒的酿造方法 |
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