CN115058309A - 青梅蜂蜜威士忌配制酒的生产方法 - Google Patents
青梅蜂蜜威士忌配制酒的生产方法 Download PDFInfo
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- CN115058309A CN115058309A CN202210779400.1A CN202210779400A CN115058309A CN 115058309 A CN115058309 A CN 115058309A CN 202210779400 A CN202210779400 A CN 202210779400A CN 115058309 A CN115058309 A CN 115058309A
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- green plum
- whisky
- honey
- green
- wine
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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Abstract
本发明公开了一种青梅蜂蜜威士忌配制酒的生产方法，属于酒生产领域，包括以下步骤：(S1)青梅分选；(S2)热激处理；(S3)二氧化碳浸渍；(S4)去核破碎打浆；(S5)酶解榨汁；(S6)接种发酵；(S7)梅核超高压提取；(S8)调配。本发明所述的一种青梅蜂蜜威士忌配制酒的生产方法，含有丰富的香味成分和有机酸。
Description
技术领域
本发明涉及酒生产领域，尤其涉及一种青梅蜂蜜威士忌配制酒的生产方法。
背景技术
青梅是一种药食两用的水果，营养丰富，含有较多的有机酸、蛋白质、维生素、矿物质等，具有抗肿瘤、清除血液垃圾、缓解消除疲劳、安神解烦、改善肠胃功能等作用。但青梅果实较为酸涩，限制了其在酒类产品中的应用。现有以青梅为原料的多为果酒，如公开号为CN105950364A名称为一种青梅果酒的加工方法的专利；保健酒，如公开号为CN104560482A名称为一种青梅养生保健酒及其制备方法的专利；鸡尾酒，如公开号为CN109837190A名称为一种青梅预调鸡尾酒及其制作方法的专利。为了丰富青梅味酒品种类，适应不同人群的饮用需求，现提供一种青梅蜂蜜威士忌配制酒的生产方法。
发明内容
发明目的：为了克服现有技术中存在的不足，本发明提供一种青梅蜂蜜威士忌配制酒的生产方法。
技术方案：为实现上述目的，本发明的一种青梅蜂蜜威士忌配制酒的生产方法，包括以下步骤：
(S1)青梅分选；
(S2)热激处理：将分选后青梅放入热水中进行热激处理；
(S3)二氧化碳浸渍：将热激处理后的青梅沥干水分，并放入充满二氧化碳的密闭容器中，加入焦亚硫酸钾后开始加压浸渍；
(S4)去核破碎打浆：浸渍完成后，分离青梅的果核和果肉，将青梅的果肉破碎打浆，添加谷胱甘肽和焦亚硫酸钾；
(S5)酶解榨汁：向步骤(S4)得到的浆液中添加复合酶，所述复合酶包括但不限于果胶酶、纤维素酶、苦杏仁苷酶，酶解完成后压榨取汁并离心澄清；
(S6)接种发酵：向步骤(S5)得到的汁液中添加蜂蜜，调节汁液的糖度，加入活化的降酸酵母，进行酒精发酵，得青梅发酵酒；
(S7)梅核超高压提取：将青梅的果核放入超高压的提取罐中，并加入威士忌，加压后过滤得青梅果核提取物；
(S8)调配：混合青梅发酵酒、威士忌、蜂蜜、青梅果核提取物获得调配液。
优选地，步骤(S1)中选择七至八成熟，颜色青绿色至黄绿色的新鲜饱满的青梅。
优选地，步骤(S2)中使用的热水为40～50℃，热激处理的时间为3～10min。
优选地，步骤(S3)中焦亚硫酸钾的加入量为30～50mg/kg，浸渍温度为30～35℃，浸渍时间为8～15天。
优选地，步骤(S4)中，所述谷胱甘肽的添加量为100～200mg/L，补加焦亚硫酸钾后其总量为60～80mg/L。
优选地，步骤(S5)中，所述果胶酶、纤维素酶、苦杏仁苷酶的重量比为：1:(1～2):(1～2)，复合酶的添加量为：30-60mg/L，酶解时间为4～8小时。
优选地，步骤(S6)中加入蜂蜜后，调节糖度至20～22％。
优选地，步骤(S6)中降酸酵母的接种量为150～250mg/L，发酵温度15～18℃，当发酵液总糖降至4g/L时将温度降低到10～15℃终止发酵。
优选地，步骤(S7)中威士忌的加入量为青梅果核的2至4倍，在压力100～500Mpa下保持3～15min，并在1～3s内恢复至常压。
优选地，步骤(S8)，按重量计，青梅发酵酒10～40％；威士忌20～50％；蜂蜜5～20％；青梅果核提取物10～20％。
本发明的一种青梅蜂蜜威士忌配制酒的生产方法，至少具有以下技术效果：
(1)采用热激和二氧化碳浸渍的方法联合处理青梅，可抑制青梅表面微生物以及氧化酶的活性，避免因氧化、酸败产生不良风味，并通过高温和缺氧促进青梅中苦杏仁苷的水解和有机酸的代谢分解，增加香气的产生，同时通过复合酶解，进一步降低青梅原料中的苦味物质，克服青梅酸涩味明显的不良酿酒特性。
(2)发酵前添加谷胱甘肽和焦亚硫酸钾，能够防止果汁过度氧化而导致的风味劣变和颜色褐变，并减少了焦亚硫酸钾的用量，并提高了产品在贮存过程中的抗氧化能力，防止产生棕色褐变。
(3)采用降酸酵母控温发酵，可进一步降低产品的酸度，提高产品的感官品质。梅核采用超高压提取，可快速提取梅核中的风味物质，提高原料的利用率，并通过调配提高产品的风味品质。
附图说明
图1为实施例二中得到的成品酒有机酸分析图谱。
具体实施方式
以下结合图1对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
一种青梅蜂蜜威士忌配制酒的生产方法，包括以下步骤：
(S1)青梅分选：选择七至八成熟，颜色青绿色至黄绿色的新鲜饱满的青梅。
(S2)热激处理：将去除分选好的青梅的果蒂，放入45℃热水中热激3～10min。
(S3)二氧化碳浸渍：将热激处理的青梅捞出后沥干水分，置于二氧化碳浸渍罐中，并加入30～50mg/kg的焦亚硫酸钾，然后初始进气阀和排气阀同时打开，向罐中注入二氧化碳，排尽罐内空气后，关闭排气阀，当压力表达到设定值时，关闭进气阀，开启温控装置，控制浸渍温度30～35℃，浸渍8～15天。
(S4)去核破碎打浆：二氧化碳浸渍结束后，将青梅去核后破碎打浆，添加谷胱甘肽100～200mg/L，并补加焦亚硫酸钾至60～80mg/L。
(S5)酶解榨汁：采用由果胶酶、纤维素酶、苦杏仁苷酶组成的复合酶进行青梅果浆的酶解处理，复合酶的比例为：添加量为：酶解时间为4至8小时，然后用压榨机进行压榨取汁并离心澄清。
(S6)接种发酵：加入蜂蜜，调节糖度至20％～22％，加入活化的降酸酵母，进行酒精发酵，接种量150～250mg/L，发酵温度15～18℃，当发酵液总糖降至4g/L时将温度降低到10～15℃终止发酵，得青梅发酵酒。
(S7)梅核超高压提取：将步骤(S4)中的青梅果核，放入超高压提取罐中，加入2至4倍重量的威士忌，压力100～500MPa下保持3～15min，然后在1～3s内恢复常压，过滤得青梅果核提取物。
(S8)调配：按重量计，将步骤(S6)制备的青梅发酵酒10～40％、威士忌20～30％、蜂蜜5～10％、步骤(S7)制备的青梅果核提取物10～20％，混合均匀制备获得调配液。
具体地，各个实施例中的添加条件和实验条件如下表所示。
表1各个实施例中工艺条件
为了验证成品酒的品质，测定实施例二得到的成品酒中有机酸的含量以及香气成品。
一、利用高效液相色谱法测定成品酒中有机酸含量
(1)配制标准母液
配制如下浓度的标准溶液：草酸0.996mg/mL，酒石酸0.1mg/mL，苹果酸0.1mg/mL，乳酸0.109mg/mL，乙酸0.1106mg/mL，柠檬酸0.099mg/mL，琥珀酸0.0997mg/mL。
(2)检测仪器
色谱柱：十八烷基硅烷键合硅胶填料C-18(150*3.9mm，walers)；
流动相：pH2.65重蒸水；
检测器：UV214nm；
(3)样品处理
取2mL的样品酒，经过0.22μm微孔滤膜过滤后备用。
(4)检测结果
实施例二样品酒的检测结果如附图1所示。由附图1可以看出实施例二的成品酒中含有草酸、酒石酸、乳酸、乙酸、柠檬酸和琥珀酸，其中柠檬酸的含量最为丰富。
二、利用气相色谱-质谱法分析成品酒中香气成分
(1)样品前处理
取成品酒样品，首先利用二氯甲烷萃取并浓缩，再利用无水硫酸钠脱水浓缩，并利用微孔滤膜过滤。
(2)检测仪器
色谱柱：Stabilwax-DA(30*0.32*0.25)弹性石英纤维毛细管柱。
(3)检测结果
根据检测结果样品酒中，含有以下成分。
醇类：乙醇、正丙醇、异丁醇、叶醇、异戊醇、正己醇、正丁醇、苯甲醇、1-壬醇、苯乙醇、香叶醇；
酯类：乙酸乙酯、乙酸丁酯、丁酸乙酯、乙酸异戊酯、乙酸异丁酯、乙酸己酯、乙酸苯乙酯、己酸乙酯、己酸己酯、辛酸乙酯、辛酸甲酯、壬酸乙酯、葵酸乙酯、丁二酸二乙酯、苯乙酸乙酯、月桂酸乙酯；
酸类：乙酸、丁酸、己酸、辛酸、壬酸、葵酸、苯甲酸、苯乙酸；
醛酮类：乙醛、苯甲醛、异戊醛、苯甲醛、β-紫罗兰酮、β-环柠檬醛，2-甲基-2丁烯醛；
其他：香茅醇、香叶醇、金合欢醇、里那醇、芳樟醇和α-松油醇。由此可见，成品酒中含有多种香气成分，酯香浓郁。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种青梅蜂蜜威士忌配制酒的生产方法，其特征在于，包括以下步骤：
(S1)青梅分选；
(S2)热激处理：将分选后青梅放入热水中进行热激处理；
(S3)二氧化碳浸渍：将热激处理后的青梅沥干水分，并放入充满二氧化碳的密闭容器中，加入焦亚硫酸钾后开始加压浸渍；
(S4)去核破碎打浆：浸渍完成后，分离青梅的果核和果肉，将青梅的果肉破碎打浆，添加谷胱甘肽和焦亚硫酸钾；
(S5)酶解榨汁：向步骤(S4)得到的浆液中添加复合酶，所述复合酶包括但不限于果胶酶、纤维素酶、苦杏仁苷酶，酶解完成后压榨取汁并离心澄清；
(S6)接种发酵：向步骤(S5)得到的汁液中添加蜂蜜，调节汁液的糖度，加入活化的降酸酵母，进行酒精发酵，得青梅发酵酒；
(S7)梅核超高压提取：将青梅的果核放入超高压的提取罐中，并加入威士忌，加压后过滤得青梅果核提取物；
(S8)调配：混合青梅发酵酒、威士忌、蜂蜜、青梅果核提取物获得调配液。
2.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S1)中选择七至八成熟，颜色青绿色至黄绿色的新鲜饱满的青梅。
3.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S2)中使用的热水为40～50℃，热激处理的时间为3～10min。
4.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S3)中焦亚硫酸钾的加入量为30～50mg/kg，浸渍温度为30～35℃，浸渍时间为8～15天。
5.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S4)中，所述谷胱甘肽的添加量为100～200mg/L，补加焦亚硫酸钾后其总量为60～80mg/L。
6.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S5)中，所述果胶酶、纤维素酶、苦杏仁苷酶的重量比为：1:(1～2):(1～2)，复合酶的添加量为：30-60mg/L，酶解时间为4～8小时。
7.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S6)中加入蜂蜜后，调节糖度至20～22％。
8.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S6)中降酸酵母的接种量为150～250mg/L，发酵温度15～18℃，当发酵液总糖降至4g/L时将温度降低到10～15℃终止发酵。
9.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S7)中威士忌的加入量为青梅果核的2至4倍，在压力100～500Mpa下保持3～15min，并在1～3s内恢复至常压。
10.根据权利要求1所述的青梅蜂蜜威士忌配制酒的生产方法，其特征在于：步骤(S8)，按重量计，青梅发酵酒10～30％；威士忌20～40％；蜂蜜5～30％；青梅果核提取物10～30％。
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