CN113388476A - 一种肉苁蓉维生素酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种肉苁蓉维生素酒及其制备方法,维生素酒由菟丝子、枸杞子、车前子、柠檬、杏仁、大枣、牛黄、胡桃仁和肉苁蓉制得。制备时,先将枸杞子、牛黄和肉苁蓉用酒浸泡并磨浆,将菟丝子和车前子酶解,将大枣、杏仁和胡桃仁磨粉,然后将上述物料混合,并接种酵母发酵,即得维生素酒。本发明中以肉苁蓉为主要发酵原料,辅以多种中药组分,经过发酵后可以得的一种口感良好的酒水。所得酒水包含多种营养物质,尤其是维生素含量高,长期饮用不会对肝脏造成损伤,并且可提供丰富的营养物质,是一种保健功能良好的饮料。
Description
技术领域
本发明属于酿酒技术领域,具体涉及一种肉苁蓉维生素酒及其制备方法。
背景技术
肉苁蓉,别名大芸,又叫管花肉苁蓉,是我国传统的名贵中药,素有“沙漠人参”的美誉,肉苁蓉的特点就是没有毒副作用,可入药、可食用、可制酒,具有很好的滋阴补肾、润肠、通便等多种功能,肉苁蓉的营养价值很高,利用前景广阔,但是,由于肉苁蓉不宜直接鲜食,一般都是采后进行干制加工,日常消费多为泡酒饮用,或者作为中药方剂。而现有技术中使用肉苁蓉时都是要经过中间加工,故此导致食用不方便,方法也具有局限性,同时现有技术中都是将肉苁蓉加工后和其它药用成分混合制得保健品,虽具有肉苁蓉中一定的有效成分,但与其他原料配伍后,没有最大限度保留肉苁蓉本身的滋气味,行业内直接对于鲜品的肉苁蓉利用尚未见研究报道,现有技术简单加工不仅不能扩展其食用面,中间加工导致肉苁蓉的营养价值流失,又无法提升这一宝贵资源的附加值,使产业良性发展受到影。
发明内容
针对上述现有技术,本发明提供一种肉苁蓉维生素酒记起制备方法,将肉苁蓉与维生素的功效加以结合,赋予酒水更强的保健功效。
为了达到上述目的,本发明所采用的技术方案是:提供一种肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子8~12份,枸杞子10~15份,车前子4~6份,柠檬1~3份,杏仁4~6份,大枣8~12份,牛黄8~12份,胡桃仁4~6份和肉苁蓉40~45份。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,本发明中的肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子10份,枸杞子12份,车前子5份,杏仁5份,大枣10份,牛黄10份,胡桃仁5份和肉苁蓉43份。
本发明中的肉苁蓉维生素酒除了肉苁蓉外,还包含有多种组分。其中,肉苁蓉含有肉苁蓉苷A、肉苁蓉苷B、肉苁蓉苷C、肉苁蓉苷D、肉苁蓉苷E、肉苁蓉苷G、苁蓉素、甘露醇等成分,其营养丰富,作为酿酒的主要材料,可以提升酒水的营养价值。
菟丝子、车前子、杏仁、大枣、牛黄和胡桃仁等除了含有苷类、萜类、醇类、多糖类等成分外,还含有较多的维生素,这些组分与肉苁蓉一起作为酿酒原料,最终所得酒水富含维生素和多种营养成分,具有良好的保健功能。
本发明中酿酒原料还包括柠檬,柠檬具有独特的香味,可以调节酒水的口感,使酿造的酒水更容易被大众接受。同时,柠檬中含有较多的酸味物质,可以调控发酵物料的理化性质,发酵更容易进行,出酒率较高。另外,柠檬中还还有较多的维生素,可以提升酒水中维生素的含量。
本发明还公开了一种肉苁蓉维生素酒的制备方法,制备方法包括以下步骤:
S1:取白酒,加纯净水配成酒精度数为25~30%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:3~5mL的料液比混合,浸泡1~3天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后将细粉分散于去离子水中,加入纤维素酶和果胶酶,拌匀后于35~40℃下酶解1~3h,再过滤,收集滤液得发酵组分A;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为3~6mm的物料,同时将柠檬榨汁;然后将物料浸没于水中,并加入柠檬汁,再升温至80~90℃,保持8~10min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种酿酒酵母,于25~30℃下密闭发酵14~21天,然后倒缸去渣,得初酒;
S6:将初酒装入密闭容器中,于8~12℃下避光陈酿6~12个月,即得。
本发明中的制备方法在上述方案的基础上还可以做如下进一步的改进。
进一步,S2中混合物料与酒基的料液比为1g:4mL,浸泡时间为2天。
进一步,S3中细粉与去离子水的料液比为1g:8~12mL。
进一步,S3中所加入的纤维素酶和果胶酶均占细粉质量的0.1~0.5%。
进一步,S5中酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.3~0.5%
进一步,S5中发酵温度为27℃,发酵时间为18天。
进一步,S6中陈酿温度为10℃,陈酿时间为9个月。
本发明的有益效果是:
本发明中以肉苁蓉为主要发酵原料,辅以多种中药组分,经过发酵后可以得的一种口感良好的酒水。所得酒水包含多种营养物质,尤其是维生素含量高,长期饮用不会对肝脏造成损伤,并且可提供丰富的营养物质,是一种保健功能良好的饮料。
具体实施方式
下面结合实施例对本发明的具体实施方式做详细的说明。
实施例1
一种肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子10份,枸杞子12份,车前子5份,柠檬2份,杏仁5份,大枣10份,牛黄10份,胡桃仁5份和肉苁蓉43份。
本实施例中的肉苁蓉维生素酒经过以下步骤制得:
S1:取浓香型白酒,加纯净水配成酒精度数为30%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:4mL的料液比混合,浸泡2天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后按1g:10mL的料液比将细粉分散于去离子水中,再加入纤维素酶和果胶酶,拌匀后于37℃下酶解2h,随后过滤,收集滤液得发酵组分A;所加入的纤维素酶和果胶酶均占细粉质量的0.2%;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为5mm左右的物料,同时将柠檬榨汁;然后将物料浸没于水中,并加入柠檬汁,再升温至85℃,保持10min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种安琪酿酒酵母,于27℃下密闭发酵18天,然后倒缸去渣,得初酒;安琪酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.4%;
S6:将初酒装入密闭容器中,于10℃下避光陈酿9个月,即得。
实施例2
一种肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子8份,枸杞子10份,车前子6份,柠檬1份,杏仁4份,大枣12份,牛黄12份,胡桃仁4份和肉苁蓉40份。
本实施例中的肉苁蓉维生素酒经过以下步骤制得:
S1:取浓香型白酒,加纯净水配成酒精度数为25%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:3mL的料液比混合,浸泡1天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后按1g:8mL的料液比将细粉分散于去离子水中,再加入纤维素酶和果胶酶,拌匀后于35℃下酶解3h,随后过滤,收集滤液得发酵组分A;所加入的纤维素酶和果胶酶均占细粉质量的0.1%;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为3mm左右的物料,同时将柠檬榨汁;然后将物料浸没于水中,并加入柠檬汁,再升温至80℃,保持12min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种丹宝利酿酒酵母,于25℃下密闭发酵21天,然后倒缸去渣,得初酒;丹宝利酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.3%;
S6:将初酒装入密闭容器中,于12℃下避光陈酿6个月,即得。
实施例3
一种肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子12份,枸杞子15份,车前子4份,柠檬3份,杏仁6份,大枣8份,牛黄8份,胡桃仁6份和肉苁蓉45份。
本实施例中的肉苁蓉维生素酒经过以下步骤制得:
S1:取浓香型白酒,加纯净水配成酒精度数为30%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:5mL的料液比混合,浸泡3天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后按1g:12mL的料液比将细粉分散于去离子水中,再加入纤维素酶和果胶酶,拌匀后于40℃下酶解13h,随后过滤,收集滤液得发酵组分A;所加入的纤维素酶和果胶酶均占细粉质量的0.5%;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为6mm左右的物料,同时将柠檬榨汁;然后将物料浸没于水中,并加入柠檬汁,再升温至90℃,保持8min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种安琪酿酒酵母,于30℃下密闭发酵14天,然后倒缸去渣,得初酒;安琪酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.5%;
S6:将初酒装入密闭容器中,于8℃下避光陈酿12个月,即得。
对比例1
一种肉苁蓉维生素酒,由以下质量份的原料制得:
菟丝子10份,枸杞子12份,车前子5份,杏仁5份,大枣12份,牛黄10份,胡桃仁5份和肉苁蓉43份。
本实施例中的肉苁蓉维生素酒经过以下步骤制得:
S1:取浓香型白酒,加纯净水配成酒精度数为30%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:4mL的料液比混合,浸泡2天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后按1g:10mL的料液比将细粉分散于去离子水中,再加入纤维素酶和果胶酶,拌匀后于37℃下酶解2h,随后过滤,收集滤液得发酵组分A;所加入的纤维素酶和果胶酶均占细粉质量的0.2%;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为5mm左右的物料;然后将物料浸没于水中,再升温至85℃,保持10min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种安琪酿酒酵母,于27℃下密闭发酵18天,然后倒缸去渣,得初酒;安琪酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.4%;
S6:将初酒装入密闭容器中,于10℃下避光陈酿9个月,即得。
对比例2
一种肉苁蓉维生素酒,本对比例中的微生物酒与实施例1相比制备组分中缺少菟丝子和车前子,其余操作完全相同。
对比例3
一种肉苁蓉维生素酒,本对比例中的微生物酒与实施例1相比制备组分中缺少大枣、杏仁和胡桃仁,其余操作完全相同。
结果分析
取上述各实施例和对比例制得的肉苁蓉维生素酒,采用密度瓶法测量维生素酒的酒精度,并采用高效液相(HPLC)测量酒水中的维生素含量(维A~维E的总体含量),结果列于表1中。
表1肉苁蓉维生素酒酒精度及维生素含量
虽然结合实施例对本发明的具体实施方式进行了详细地描述,但不应理解为对本专利的保护范围的限定。在权利要求书所描述的范围内,本领域技术人员不经创造性劳动即可作出的各种修改和变形仍属本专利的保护范围。
Claims (9)
1.一种肉苁蓉维生素酒,其特征在于,由以下质量份的原料制得:
菟丝子8~12份,枸杞子10~15份,车前子4~6份,柠檬1~3份,杏仁4~6份,大枣8~12份,牛黄8~12份,胡桃仁4~6份和肉苁蓉40~45份。
2.根据权利要求1所述的肉苁蓉维生素酒,其特征在于,由以下质量份的原料制得:
菟丝子10份,枸杞子12份,车前子5份,柠檬2份,杏仁5份,大枣10份,牛黄10份,胡桃仁5份和肉苁蓉43份。
3.如权利要求1或2所述的肉苁蓉维生素酒的制备方法,其特征在于,包括以下步骤:
S1:取白酒,加纯净水配成酒精度数为25~30%vol的酒基;
S2:将枸杞子、牛黄和肉苁蓉混合,并将混合物料与酒基按1g:3~5mL的料液比混合,浸泡1~3天后磨浆,得浆料;
S3:将菟丝子和车前子混合并粉碎成粒径不超过100μm的细粉,然后将细粉分散于去离子水中,加入纤维素酶和果胶酶,拌匀后于35~40℃下酶解1~3h,再过滤,收集滤液得发酵组分A;
S4:将大枣、杏仁和胡桃仁混合并破碎成粒径为3~6mm的物料,同时将柠檬榨汁;然后将物料浸没于水中,并加入柠檬汁,再升温至80~90℃,保持8~10min后,研磨,得发酵组分B;
S5:将浆料、发酵组分A和发酵组分B混合均匀,接种酿酒酵母,于25~30℃下密闭发酵14~21天,然后倒缸去渣,得初酒;
S6:将初酒装入密闭容器中,于8~12℃下避光陈酿6~12个月,即得。
4.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S2中混合物料与酒基的料液比为1g:4mL,浸泡时间为2天。
5.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S3中细粉与去离子水的料液比为1g:8~12mL。
6.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S3中所加入的纤维素酶和果胶酶均占细粉质量的0.1~0.5%。
7.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S5中酿酒酵母的接种量为浆料、发酵组分A和发酵组分B总质量的0.3~0.5%。
8.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S5中发酵温度为27℃,发酵时间为18天。
9.根据权利要求3所述的肉苁蓉维生素酒的制备方法,其特征在于:S6中陈酿温度为10℃,陈酿时间为9个月。
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