CN113025460A - 一种甘醇回味的石斛花酒的制备方法 - Google Patents
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Abstract
本发明公开了一种甘醇回味的石斛花酒的制备方法,其主要是通过石斛和黄精片混合经过发酵窨制、高温烘焙和烘炒提香制成,其中添加玫瑰花精油、蜂蜜、胶原蛋白粉多种营养成分,本发明完整保留了石斛花酒的品质,并将黄精片的营养成分赋予石斛花酒中,不损失饮酒情调的前提下,起到增强保健效果的功能,制成花酒避免了单独使用石斛花风味不足的缺点,本发明制得的石斛花酒,清香宜人,酒味醇厚,且具有滋阴润肺、养胃生津、明目清热以及降血压、降血脂等保健作用。
Description
技术领域
本发明涉及保健酒技术领域,具体为一种甘醇回味的石斛花酒的制备方法。
背景技术
石斛属气生兰科草本植物,其花清新雅致、独具幽香极为珍贵;石斛花集聚石斛的精华,除了保持石斛本身很好的滋阴润肺、养胃生津、明目清热、滋养五脏、增强免疫力、抗衰老、治疗呼吸道疾病、糖尿病、慢性肝炎、慢性胃炎等疗效,目前市场上石斛酒多以简单的石斛花制成,成分比较单一,养胃性能较弱,且由于属微寒性状,并不适合胃寒人群饮用。
随着现代生活节奏的加快,社会竞争的激烈,生存环境的改变,现代很多人的生活方式存在工作压力大、睡眠不足、应酬过多、运动量少等问题,一定程度上表现出精神疲倦、四肢乏力、心烦易怒、睡眠不好等亚健康状态;使用单一石斛花时,口味单一,营养成分也较单一,不能满足人们日益增长的需求,因此,开发出一种口味适中,营养丰富,能很好地满足人们需求的石斛花酒成为了亟需解决的技术问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种甘醇回味的石斛花酒的制备方法,本发明完整保留了石斛花酒的品质,并将黄精片的营养成分赋予石斛花酒中,不损失饮酒情调的前提下,起到增强保健效果的功能。
(二)技术方案
为了实现上述目的,本发明提供如下技术方案:
甘醇回味的石斛花酒的制备方法,包括以下步骤:
1)选择晴朗的晴天,将采摘过后的石斛洗净后放入5%-8%柠檬水水溶液中,护色浸泡20-30分钟后,再放入浓度为0.35-0.50mg/L的臭氧水中浸泡0.5-1.0小时,将石斛从臭氧水中取出,沥干水分;
2)将步骤1)石斛平摊于竹匾中,用网带式汽热杀青机杀青,蒸汽温度105℃-115℃,杀青时间50-55秒,杀青后立即冷却;
3)采摘新鲜黄精,洗净后蒸煮1-2小时,控制蒸煮的温度为110℃-120℃;蒸煮后向黄精中加入相当于黄精质量20%-25%黄酒,经闷润直黄酒完全被吸收,取出黄精放冷后进行切制、干燥,所述的干燥温度为55℃-65℃,干燥至黄精含水量低于10%;
4)将步骤2)杀青后的石斛和步骤3)处理后的黄精片拌和在一起,渥堆发酵进行窨香,调节混合物含水量至15%-20%,控制发酵温度为45℃-55℃,经18-25h后,完成窨制;
5)将步骤4)中的窨制过后的石斛和黄精片放入混合搅拌设备中,加入适量玫瑰花精油、蜂蜜、胶原蛋白粉进行充分搅拌混合;
6)用烘干机分两次高温烘焙,一次烘焙温度75℃-82℃,摊茶厚度1.5-2.0cm,时间20-30min;二次烘焙65℃-75℃,摊茶厚度3-4cm,时间20-25min,至含水量低于10%;
7)将高温烘焙的石斛10-15份、野菊花4-5份浸泡于53°高粱酒40-50份中,在常温下浸泡6-8个月,得到本发明石斛花酒。
所述的步骤(2)蒸汽温度为110℃,杀青时间为55秒。
所述石斛和黄精片混合比例为5-10:1。
所述的玫瑰花精油、蜂蜜、胶原蛋白粉与石斛的混合比例为1-2:6-10:2-5:50。
所述的两次高温烘焙,一次烘焙温度80℃,摊茶厚度1.5cm,时间25min;二次烘焙70℃,摊茶厚度3.5cm,时间20min。
(三)有益效果
与现有技术相比,本发明提供了一种甘醇回味的石斛花酒的制备方法,具备以下有益效果:
本发明完整保留了石斛花酒的品质,并将黄精片的营养成分赋予石斛花酒中,不损失饮酒情调的前提下,起到增强保健效果的功能,制成花酒避免了单独使用石斛花风味不足的缺点,本发明制得的石斛花酒,清香宜人,酒味醇厚,且具有滋阴润肺、养胃生津、明目清热以及降血压、降血脂等保健作用,是日常饮用的佳品。
本发明通过科学的发酵窨制和两次高温烘焙,便于石斛花营养更易被人体吸收,同时该方法讲玫瑰花精油、蜂蜜、胶原蛋白粉营养物质溶于石斛花酒中,提高石斛花酒的品质。
具体实施方式
下面将结合本发明的实施例,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。
实施例一:
甘醇回味的石斛花酒的制备方法,包括以下步骤:
1)选择晴朗的晴天,将采摘过后的石斛洗净后放入5%柠檬水水溶液中,护色浸泡20分钟后,再放入浓度为0.35mg/L的臭氧水中浸泡0.5小时,将石斛从臭氧水中取出,沥干水分;
2)将步骤1)石斛平摊于竹匾中,用网带式汽热杀青机杀青,蒸汽温度105℃,杀青时间50秒,杀青后立即冷却;
3)采摘新鲜黄精,洗净后蒸煮1小时,控制蒸煮的温度为110℃;蒸煮后向黄精中加入相当于黄精质量20%黄酒,经闷润直黄酒完全被吸收,取出黄精放冷后进行切制、干燥,所述的干燥温度为55℃,干燥至黄精含水量低于10%;
4)将步骤2)杀青后的石斛和步骤3)处理后的黄精片拌和在一起,石斛和黄精片混合比例为5:1,渥堆发酵进行窨香,调节混合物含水量至15%,控制发酵温度为45℃,经18h后,完成窨制;
5)将步骤4)中的窨制过后的石斛和黄精片放入混合搅拌设备中,加入适量玫瑰花精油、蜂蜜、胶原蛋白粉进行充分搅拌混合,玫瑰花精油、蜂蜜、胶原蛋白粉与石斛的混合比例为1:8:3:50;
6)用烘干机分两次高温烘焙,一次烘焙温度75℃,摊茶厚度1.5cm,时间20min;二次烘焙65℃,摊茶厚度3cm,时间20min,至含水量低于10%;
7)将高温烘焙的石斛10份、野菊花4份浸泡于53°高粱酒40份中,在常温下浸泡6-8个月,得到本发明石斛花酒。
实施例二:甘醇回味的石斛花酒的制备方法,包括以下步骤:
1)选择晴朗的晴天,将采摘过后的石斛洗净后放入6%柠檬水水溶液中,护色浸泡25分钟后,再放入浓度为0.40mg/L的臭氧水中浸泡0.6小时,将石斛从臭氧水中取出,沥干水分;
2)将步骤1)石斛平摊于竹匾中,用网带式汽热杀青机杀青,蒸汽温度110℃,杀青时间55秒,杀青后立即冷却;
3)采摘新鲜黄精,洗净后蒸煮1.5小时,控制蒸煮的温度为115℃;蒸煮后向黄精中加入相当于黄精质量22%黄酒,经闷润直黄酒完全被吸收,取出黄精放冷后进行切制、干燥,所述的干燥温度为60℃,干燥至黄精含水量低于10%;
4)将步骤2)杀青后的石斛和步骤3)处理后的黄精片拌和在一起,石斛和黄精片混合比例为8:1,渥堆发酵进行窨香,调节混合物含水量至18%,控制发酵温度为50℃,经20h后,完成窨制;
5)将步骤4)中的窨制过后的石斛和黄精片放入混合搅拌设备中,加入适量玫瑰花精油、蜂蜜、胶原蛋白粉进行充分搅拌混合,玫瑰花精油、蜂蜜、胶原蛋白粉与石斛的混合比例为1:8:3:50;
6)用烘干机分两次高温烘焙,一次烘焙温度80℃,摊茶厚度1.8cm,时间25min;二次烘焙70℃,摊茶厚度3.5cm,时间25min,至含水量低于10%;
7)将高温烘焙的石斛12份、野菊花5份浸泡于53°高粱酒45份中,在常温下浸泡6-8个月,得到本发明石斛花酒。
实施例三:甘醇回味的石斛花酒的制备方法,包括以下步骤:
1)选择晴朗的晴天,将采摘过后的石斛洗净后放入8%柠檬水水溶液中,护色浸泡30分钟后,再放入浓度为0.50mg/L的臭氧水中浸泡1.0小时,将石斛从臭氧水中取出,沥干水分;
2)将步骤1)石斛平摊于竹匾中,用网带式汽热杀青机杀青,蒸汽温度115℃,杀青时间55秒,杀青后立即冷却;
3)采摘新鲜黄精,洗净后蒸煮2小时,控制蒸煮的温度为120℃;蒸煮后向黄精中加入相当于黄精质量25%黄酒,经闷润直黄酒完全被吸收,取出黄精放冷后进行切制、干燥,所述的干燥温度为65℃,干燥至黄精含水量低于10%;
4)将步骤2)杀青后的石斛和步骤3)处理后的黄精片拌和在一起,石斛和黄精片的混合比例为10:1;渥堆发酵进行窨香,调节混合物含水量至20%,控制发酵温度为55℃,经25h后,完成窨制;
5)将步骤4)中的窨制过后的石斛和黄精片放入混合搅拌设备中,加入适量玫瑰花精油、蜂蜜、胶原蛋白粉进行充分搅拌混合,玫瑰花精油、蜂蜜、胶原蛋白粉与石斛的混合比例为1:8:3:50;
6)用烘干机分两次高温烘焙,一次烘焙温度82℃,摊茶厚度2.0cm,时间30min;二次烘焙75℃,摊茶厚度4cm,时间25min,至含水量低于10%;
7)将高温烘焙的石斛15份、野菊花5份浸泡于53°高粱酒50份中,在常温下浸泡6-8个月,得到本发明石斛花酒。
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 (5)
1.一种甘醇回味的石斛花酒的制备方法,其特征在于,包括以下步骤:
1)选择晴朗的晴天,将采摘过后的石斛洗净后放入5%-8%柠檬水水溶液中,护色浸泡20-30分钟后,再放入浓度为0.35-0.50mg/L的臭氧水中浸泡0.5-1.0小时,将石斛从臭氧水中取出,沥干水分;
2)将步骤1)石斛平摊于竹匾中,用网带式汽热杀青机杀青,蒸汽温度105℃-115℃,杀青时间50-55秒,杀青后立即冷却;
3)采摘新鲜黄精,洗净后蒸煮1-2小时,控制蒸煮的温度为110℃-120℃;蒸煮后向黄精中加入相当于黄精质量20%-25%黄酒,经闷润直黄酒完全被吸收,取出黄精放冷后进行切制、干燥,所述的干燥温度为55℃-65℃,干燥至黄精含水量低于10%;
4)将步骤2)杀青后的石斛和步骤3)处理后的黄精片拌和在一起,渥堆发酵进行窨香,调节混合物含水量至15%-20%,控制发酵温度为45℃-55℃,经18-25h后,完成窨制;
5)将步骤4)中的窨制过后的石斛和黄精片放入混合搅拌设备中,加入适量玫瑰花精油、蜂蜜、胶原蛋白粉进行充分搅拌混合;
6)用烘干机分两次高温烘焙,一次烘焙温度75℃-82℃,摊茶厚度1.5-2.0cm,时间20-30min;二次烘焙65℃-75℃,摊茶厚度3-4cm,时间20-25min,至含水量低于10%;
7)将高温烘焙的石斛10-15份、野菊花4-5份浸泡于53°高粱酒40-50份中,在常温下浸泡6-8个月,得到本发明石斛花酒。
2.根据权利要求1所述的一种甘醇回味的石斛花酒的制备方法,其特征在于,所述的步骤(2)蒸汽温度为110℃,杀青时间为55秒。
3.根据权利要求1所述的一种甘醇回味的石斛花酒的制备方法,其特征在于,所述石斛和黄精片混合比例为5-10:1。
4.根据权利要求1所述的一种甘醇回味的石斛花酒的制备方法,其特征在于,所述的玫瑰花精油、蜂蜜、胶原蛋白粉与石斛的混合比例为1-2:6-10:2-5:50。
5.根据权利要求1所述的一种甘醇回味的石斛花酒的制备方法,其特征在于,两次高温烘焙,一次烘焙温度80℃,摊茶厚度1.5cm,时间25min;二次烘焙70℃,摊茶厚度3.5cm,时间20min。
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