CN114703031A - 一种健康白酒的配方及酿造工艺 - Google Patents
一种健康白酒的配方及酿造工艺 Download PDFInfo
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Abstract
本发明公开了一种健康白酒的配方及酿造工艺,包括如下重量份组分:大米粉30‑50份,小米粉20‑40份,黑糯米粉10‑30份,人参粉0.3‑1份、铁皮石斛粉0.3‑1份、覆盆子粉0.5‑1份、枸杞子粉0.4‑1份、桑葚粉0.3‑1份、葛根粉0.5‑1份、山药粉0.5‑1份、佛手粉0.3‑1份、橘皮粉0.2‑1份、酸枣仁粉0.3‑1份、麦芽粉0.3‑1份、淡竹叶粉0.2‑1份、蒲公英粉0.2‑1份、金银花粉0.2‑1份、桑叶粉0.2‑1份、桔梗粉0.2‑1份、黄精粉0.3‑1份、酒曲粉0.3‑0.6份和水36‑72份。本发明属于白酒制备技术领域,具体是一种健康白酒的配方及酿造工艺,采用传统工艺经过发酵、蒸馏、酿造而成的一款健康白酒,其营养价值非常高,补血养颜,舒筋活血,健胃消食,安神助眠,增强免疫了,延年益寿,是一款纯天然的滋补品。
Description
技术领域
本发明属于白酒制备技术领域,具体是指一种健康白酒配方及酿造工艺。
背景技术
古佗酒选用大米,小米,黑糯米融合多味滋补类中草药,采用传统工艺经过糖化发酵、蒸馏、酿造而成的一款健康白酒,其营养价值非常高,含有蛋白质,花色甘、多种氨基酸、脂肪、糖类、钙、磷、铁、多种维生素等营养成分。融医、保、食、补为一体,适合长期饮用,有助于血液循环,促进新陈代谢,补肾乌发,健身强心、护肝,补血养颜,舒筋活血,健胃消食,安神助眠,增强免疫了,抗衰老、延年益寿,是一款纯天然的滋补品。
发明内容
针对上述情况,为克服现有技术的缺陷,本发明提供一种健康白酒的配方及酿造工艺,采用传统工艺经过糖化发酵、蒸馏、酿造而成的一款健康白酒,其营养价值非常高,含有蛋白质,花色甘、多种氨基酸、脂肪、糖类、钙、磷、铁、多种维生素等营养成分;融医、保、食、补为一体,适合长期饮用,有助于血液循环,促进新陈代谢,补肾乌发,健身强心、护肝,补血养颜,舒筋活血,健胃消食,安神助眠,增强免疫了,抗衰老、延年益寿,是一款纯天然的滋补品。
本发明采取的技术方案如下:本发明一种健康白酒的配方,包括如下重量份组分:大米粉30-50份,小米粉20-40份,黑糯米粉10-30份,人参粉0.3-1份、铁皮石斛粉0.3-1份、覆盆子粉0.5-1份、枸杞子粉0.4-1份、桑葚粉0.3-1份、葛根粉0.5-1份、山药粉0.5-1份、佛手粉0.3-1份、橘皮粉0.2-1份、酸枣仁粉0.3-1份、麦芽粉0.3-1份、淡竹叶粉0.2-1份、蒲公英粉0.2-1份、金银花粉0.2-1份、桑叶粉0.2-1份、桔梗粉0.2-1份、黄精粉0.3-1份、酒曲粉0.3-0.6份和水36-72份。
本发明一种健康白酒的配方的酿造工艺,包括如下步骤:
1)浸泡清洗:将小米、黑糯米和大米放入浸泡槽中,让原料充分吸收水分,后经自动洗米机用清水进行清洗,经浸泡清洗沥干后的原料,含水分为35%~40%,浸泡以米的颗粒保持完整,用手指捏米粒能成粉状、但无粒心为适宜;
2)蒸粮:浸泡清洗好的原料放入蒸汽蒸粮设备进行蒸熟,并将人参、铁皮石斛、覆盆子、枸杞子、桑葚、葛根、山药、佛手、橘皮、酸枣仁、麦芽、淡竹叶、蒲公英、金银花、桑叶、桔梗、黄精一并加入,利用蒸气蒸煮约60min,将米蒸熟蒸透,使米中的淀粉质变性熟化,以利于后续酒曲及酒饼的发酵,该步骤除清水外,无其他助剂,蒸粮时蒸粮设备底部需加入清水作为补充水,蒸汽温度为180℃、0.8Mpa,熟透的米含水率在58%-63%;
3)冷却拌曲:经蒸煮后的小米、黑糯米、大米自蒸煮锅内,经人工移出装入托盘,送入车间内专门的冷却区,并采用风冷措施,让水分蒸发,使大米冷却降温至38℃以下,该过程中水分损失,降温后的熟粮含水率约为50%,采用人工拌料的方式,加入酒曲,使酒曲充分搅拌均匀;
4)糖化发酵:将拌匀后的原料,移入糖化缸内,同时在饭中央挖井,以利于糖化过程的透气,该过程为24h,然后在转入发酵缸,按照原料:水比例为1:0.8,将25-30度的温水加入发酵缸内,搅拌均匀,发酵车间在分体空调的作用下,保持车间内温度维持在25-35℃区间,使发酵缸中,发酵时间为72h,酵母菌发酵作用产生酒精和二氧化碳,期间每天搅拌一次,排出发酵缸内多余的二氧化碳,72h后密封发酵缸,酒醪中还残余有少量淀粉,一部分糖分尚未变成酒精,需要继续糖化和发酵,而经前发酵后酒醪中有移动的酒精浓度,酒精对糖化酶和酒化酶的抑制较强烈,故发酵进行的相当缓慢,需要15-30天时间才能完成,该发酵在密封状态下进行,温度降至室内温度则主发酵阶段结束;
5)蒸馏:经发酵后的酒醪,通过蒸馏设备进行蒸馏,把发酵好的酒醪倒入设备蒸馏,酒蒸发后经过冷却水冷凝后便得到蒸馏的酒,每批次蒸馏时间约为3h,配套设置冷却器,采用循环冷却水,循环水量为3t/h,出酒率为70%,头酒度数约为70°,入罐储存酒度数为52°,通入蒸酒设备,通入蒸汽温度180℃,该蒸粮设冬蒸汽消耗量1.0t/h;
6)储存过滤:首先对原酒进行存放,然后进行粗滤,过滤后的酒体清澈、透明、无沉淀;再进行精滤,取样留存,检验达标后方可装瓶,如果不达标,将酒体再次过滤,达到标准在进行下一工序;
7)勾调:将酒体存放于不锈钢罐,从泵抽到储存都是密闭的,不锈钢罐均位于罐区,罐区的酒罐根据用途实际情况分别进行勾兑、配置、定性,储酒罐原酒通过泵机抽至调酒罐进行勾调,设定的勾调比例,使用泵抽入原酒和纯水进行调兑;
8)洗瓶、灌装:将浸泡好的瓶取出插入冲瓶机内,进行水压冲洗瓶内外,用水为纯净水,控3~5分钟取出放入不锈钢输送线,瓶盖、酒瓶经清洗,消毒后进入灌装车间,将洗好的瓶进入高精度定量灌装机进行装酒,项目洗瓶用水第一次为自来水,第二次为纯净水,来自纯水制备系统,对瓶内进行冲洗,冲洗后水经回流槽收集后作为洗瓶用水,全部回用于生产,定期外排;
9)灯检封盖:将装好酒的酒瓶对准灯光,观察酒中有无杂质和飘浮物,瓶子是否干净,将不合格的瓶子挑出,合格的送入下道工序,瓶盖、酒瓶采用紫外线辐照灭菌,然后压盖进入下道工序;
10)包装、入库:将商标对准瓶上的方格贴稳、贴正、贴牢;装箱时注意酒瓶、商标是否合格,如数装入包装箱中,然后放入合格证,方可封口;封口时将箱口对齐,进行胶带封口;将成品酒堆放整齐,送入成品库内存放。
进一步地,步骤1)所述浸泡清洗中小米、黑糯米和大米与水的比例为1:0.6,浸泡时间为6小时。
采用上述结构本发明取得的有益效果如下:本方案一种健康白酒的配方的酿造工艺,采用传统工艺经过糖化发酵、蒸馏、酿造而成的一款健康白酒,其营养价值非常高,含有蛋白质,花色甘、多种氨基酸、脂肪、糖类、钙、磷、铁、多种维生素等营养成分;融医、保、食、补为一体,适合长期饮用,有助于血液循环,促进新陈代谢,补肾乌发,健身强心、护肝,补血养颜,舒筋活血,健胃消食,安神助眠,增强免疫力,抗衰老,延年益寿,是一款纯天然的滋补品。
附图说明
图1为本发明健康白酒的配方及酿造工艺的流程图。
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。
具体实施方式
下面将结合本发明实施例中的附图,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。
如图1所示,本发明一种健康白酒的配方,包括如下重量份组分:大米粉30-50份,小米粉20-40份,黑糯米粉10-30份,人参粉0.3-1份、铁皮石斛粉0.3-1份、覆盆子粉0.5-1份、枸杞子粉0.4-1份、桑葚粉0.3-1份、葛根粉0.5-1份、山药粉0.5-1份、佛手粉0.3-1份、橘皮粉0.2-1份、酸枣仁粉0.3-1份、麦芽粉0.3-1份、淡竹叶粉0.2-1份、蒲公英粉0.2-1份、金银花粉0.2-1份、桑叶粉0.2-1份、桔梗粉0.2-1份、黄精粉0.3-1份、酒曲粉0.3-0.6份和水36-72份。
本发明一种健康白酒的配方的酿造工艺,包括如下步骤:
1)浸泡清洗:将小米、黑糯米和大米放入浸泡槽中,让原料充分吸收水分,后经自动洗米机用清水进行清洗,浸米时间为6小时,经浸泡清洗沥干后的原料,含水分为35%~40%,浸泡以米的颗粒保持完整,用手指捏米粒能成粉状、但无粒心为适宜;
2)蒸粮:浸泡清洗好的原料放入蒸汽蒸粮设备进行蒸熟,并将人参、铁皮石斛、覆盆子、枸杞子、桑葚、葛根、山药、佛手、橘皮、酸枣仁、麦芽、淡竹叶、蒲公英、金银花、桑叶、桔梗、黄精一并加入,利用蒸气蒸煮约60min,将米蒸熟蒸透,使米中的淀粉质变性熟化,以利于后续酒曲及酒饼的发酵,该步骤除清水外,无其他助剂,蒸粮时蒸粮设备底部需加入清水作为补充水,蒸汽温度为180℃、0.8Mpa,熟透的米含水率在58%-63%;
3)冷却拌曲:经蒸煮后的小米、黑糯米、大米自蒸煮锅内,经人工移出装入托盘,送入车间内专门的冷却区,并采用风冷措施,让水分蒸发,使大米冷却降温至38℃以下,该过程中水分损失,降温后的熟粮含水率约为50%,采用人工拌料的方式,加入酒曲,使酒曲充分搅拌均匀;
4)糖化发酵:将拌匀后的原料,移入发酵缸内,同时在饭中央挖井,以利于糖化过程的透气,该过程为24h,然后转入发酵缸,按照原料:水比例为1:0.8,将水加入发酵缸内,搅拌均匀,发酵车间在分体空调的作用下,保持车间内温度维持在25-35℃区间,使发酵缸中,发酵时间为72h,酵母菌发酵作用产生酒精和二氧化碳,期间每天搅拌一次,排出发酵缸内多余的二氧化碳,72h后密封发酵缸,酒醪中还残余有少量淀粉,一部分糖分尚未变成酒精,需要继续糖化和发酵,而经前发酵后酒醪中有移动的酒精浓度,酒精对糖化酶和酒化酶的抑制较强烈,故发酵进行的相当缓慢,需要15-30天时间才能完成,该发酵在密封状态下进行,温度降至室内温度则主发酵阶段结束;
5)蒸馏:经发酵后的酒醪,通过蒸馏设备进行蒸馏,把发酵好的酒醪倒入设备蒸馏,酒蒸发后经过冷却水冷凝后便得到蒸馏的酒,每批次蒸馏时间约为3h,配套设置冷却器,采用循环冷却水,循环水量为3t/h,出酒率为70%,头酒度数约为70°,入罐储存酒度数为52°,通入蒸酒设备,通入蒸汽温度180℃,该蒸粮设冬蒸汽消耗量1.0t/h;
6)储存过滤:首先对原酒进行存放,然后进行粗滤,过滤后的酒体清澈、透明、无沉淀;再进行精滤,取样留存,检验达标后方可装瓶,如果不达标,将酒体再次过滤,达到标准在进行下一工序;
7)勾调:将酒体存放于不锈钢罐,从泵抽到储存都是密闭的,不锈钢罐均位于罐区,罐区的酒罐根据用途实际情况分别进行勾兑、配置、定性,储酒罐原酒通过泵机抽至调酒罐进行勾调,设定的勾调比例,使用泵抽入原酒和纯水进行调兑;
8)洗瓶、灌装:将浸泡好的瓶取出插入冲瓶机内,进行水压冲洗瓶内外,用水为纯净水,控3~5分钟取出放入不锈钢输送线,瓶盖、酒瓶经清洗,消毒后进入灌装车间,将洗好的瓶进入高精度定量灌装机进行装酒,项目洗瓶用水第一次为自来水,第二次为纯净水,来自纯水制备系统,对瓶内进行冲洗,冲洗后水经回流槽收集后作为洗瓶用水,全部回用于生产,定期外排;
9)灯检封盖:将装好酒的酒瓶对准灯光,观察酒中有无杂质和飘浮物,瓶子是否干净,将不合格的瓶子挑出,合格的送入下道工序,瓶盖、酒瓶等采用紫外线辐照灭菌,然后压盖进入下道工序;
10)包装、入库:将商标对准瓶上的方格贴稳、贴正、贴牢;装箱时注意酒瓶、商标是否合格,如数装入包装箱中,然后放入合格证,方可封口;封口时将箱口对齐,进行胶带封口;将成品酒堆放整齐,送入成品库内存放。
步骤1)所述浸泡清洗中小米、黑糯米和大米与水的比例为1:0.6,浸泡时间为6小时。
需要说明的是,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、物品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、物品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。
以上对本发明及其实施方式进行了描述,这种描述没有限制性,附图中所示的也只是本发明的实施方式之一,实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (3)
1.一种健康白酒的配方,其特征在于,包括如下重量份组分:大米粉30-50份,小米粉20-40份,黑糯米粉10-30份,人参粉0.3-1份、铁皮石斛粉0.3-1份、覆盆子粉0.5-1份、枸杞子粉0.4-1份、桑葚粉0.3-1份、葛根粉0.5-1份、山药粉0.5-1份、佛手粉0.3-1份、橘皮粉0.2-1份、酸枣仁粉0.3-1份、麦芽粉0.3-1份、淡竹叶粉0.2-1份、蒲公英粉0.2-1份、金银花粉0.2-1份、桑叶粉0.2-1份、桔梗粉0.2-1份、黄精粉0.3-1份、酒曲粉0.3-0.6份和水36-72份。
2.一种健康白酒的配方的酿造工艺,其特征在于,包括如下步骤:
1)浸泡清洗:将小米、黑糯米和大米放入浸泡槽中,让原料充分吸收水分,后用清水进行清洗,经浸泡清洗沥干后的原料,含水分为35%~40%,浸泡以米的颗粒保持完整,用手指捏米粒能成粉状、但无粒心为适宜;
2)蒸粮:浸泡清洗好的原料放入蒸汽蒸粮设备进行蒸熟,并将人参、铁皮石斛、覆盆子、枸杞子、桑葚、葛根、山药、佛手、橘皮、酸枣仁、麦芽、淡竹叶、蒲公英、金银花、桑叶、桔梗、黄精一并加入,利用蒸气蒸煮约60min,将米蒸熟蒸透,使米中的淀粉质变性熟化,以利于后续酒曲及酒饼的发酵,该步骤除清水外,无其他助剂,蒸粮时蒸粮设备底部需加入清水作为补充水,蒸汽温度为180℃、0.8Mpa,熟透的米含水率在58%-63%;
3)冷却拌曲:经蒸煮后的小米、黑糯米、大米自蒸煮锅内,经人工移出装入托盘,送入车间内专门的冷却区,并采用风冷措施,让水分蒸发,使大米冷却降温至38℃以下,该过程中水分损失,降温后的熟粮含水率约为50%,采用人工拌料的方式,加入酒曲,使酒曲充分搅拌,压实;
4)糖化发酵:将拌匀后的原料,移入发酵缸内,同时在饭中央挖井,以利于糖化过程的透气,该过程为24h,然后在转入发酵缸发酵,按照原料:水比例为1:0.8,将25-30度温水加入发酵缸内,搅拌均匀,发酵车间在分体空调的作用下,保持车间内温度维持在25-35℃区间,使发酵缸中,发酵时间为72h,酵母菌发酵作用产生酒精和二氧化碳,期间每天搅拌一次,排出发酵缸内多余的二氧化碳,72h后密封发酵缸,酒醪中还残余有少量淀粉,一部分糖分尚未变成酒精,需要继续糖化和发酵,而经前发酵后酒醪中有移动的酒精浓度,酒精对糖化酶和酒化酶的抑制较强烈,故发酵进行的相当缓慢,需要15-30天时间才能完成,该发酵在密封状态下进行,温度降至室内温度则主发酵阶段结束;
5)蒸馏:经发酵后的酒醪,通过蒸馏设备进行蒸馏,把发酵好的酒醪倒入设备蒸馏,酒蒸中经过冷却水冷凝后便得到蒸馏的酒,每批次蒸馏时间约为3h,配套设置冷却器,采用循环冷却水,循环水量为3t/h,出酒率为70%,头酒度数约为70°,入罐储存酒度数为52°,通入蒸酒设备,通入蒸汽温度180℃,该蒸粮设冬蒸汽消耗量1.0t/h;
6)储存过滤:首先对原酒进行存放,然后进行粗滤,过滤后的酒体清澈、透明、无沉淀;再进行精滤,取样留存,检验达标后方可装瓶,如果不达标,将酒体再次过滤,达到标准在进行下一工序;
7)勾调:将酒体存放于不锈钢罐,从泵抽到储存都是密闭的,不锈钢罐均位于罐区,罐区的酒罐根据用途实际情况分别进行勾兑、配置、定性,储酒罐原酒通过泵机抽至调酒罐进行勾调,设定的勾调比例,使用泵抽入原酒和纯水进行调兑。
8)洗瓶、灌装:将浸泡好的瓶取出插入冲瓶机内,进行水压冲洗瓶内外,用水为纯净水,控3~5分钟取出放入不锈钢输送线,瓶盖、酒瓶经清洗,消毒后进入灌装车间,将洗好的瓶进入高精度定量灌装机进行装酒,项目洗瓶用水第一次为自来水,第二次为纯净水,来自纯水制备系统,对瓶内进行冲洗,冲洗后水经回流槽收集后作为洗瓶用水,全部回用于生产,定期外排;
9)灯检封盖:将装好酒的酒瓶对准灯光,观察酒中有无杂质和飘浮物,瓶子是否干净,将不合格的瓶子挑出,合格的送入下道工序,瓶盖、酒瓶采用紫外线辐照灭菌,然后压盖进入下道工序;
10)包装、入库:将商标对准瓶上的方格贴稳、贴正、贴牢;装箱时注意酒瓶、商标是否合格,如数装入包装箱中,然后放入合格证,方可封口;封口时将箱口对齐,进行胶带封口;将成品酒堆放整齐,送入成品库内存放。
3.根据权利要求2所述的一种健康白酒的配方及酿造工艺,其特征在于:步骤1)所述浸泡清洗中小米、黑糯米和大米与水的比例为1:0.6,浸泡时间为6小时。
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