CN115181627A - 一种荔枝酒的制备方法 - Google Patents
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Abstract
本发明属于果酒酿造技术领域,本发明提供了一种荔枝酒的制备方法。本发明方法包括二次压榨处理、糖度调整、酵母发酵、澄清处理、密闭陈酿等几个步骤。本发明在制酒过程中加入了纯粮酒,将荔枝汁液的清甜与纯粮酒的醇香结合,并佐以酿酒酵母、复合糖剂和复合澄清剂等组分,不仅保留了荔枝本身的葡萄糖、蔗糖、蛋白质、脂肪以及维生素A、B、C等多种营养组分,而且还赋予了荔枝酒口感香甜、风味独特、澄清透明、可长时间存储的特点。本发明制备工艺简单,成本较低,缩短了工艺时长,适用于工业化生产。
Description
技术领域
本发明涉及果酒酿造技术领域,尤其涉及一种荔枝酒的制备方法。
背景技术
荔枝作为一种常见的水果,营养丰富,含葡萄糖、蔗糖、蛋白质、脂肪以及维生素A、B、C等多种组分,并含叶酸、精氨酸、色氨酸等各种营养素,对人体健康十分有益。荔枝具有健脾生津,理气止痛之功效,适用于身体虚弱,病后津液不足,胃寒疼痛,疝气疼痛等症。现代研究发现,荔枝还有营养脑细胞的作用,可改善失眠、健忘、多梦等症,并能促进皮肤新陈代谢,延缓衰老。然而,过量食用荔枝或某些特殊体质的人食用荔枝,均可能发生意外。而且,荔枝不耐储藏,采后极易褐变及腐烂,难以贮藏保鲜。这大大降低了荔枝的商品价值。为解决上述问题,荔枝酒应运而生。但是,现有技术中荔枝酒的制备方法往往存在工艺复杂,耗时较长,制备出来的荔枝酒口感较差、品质不高等缺陷。
发明内容
为克服现有技术中存在的上述缺陷,本发明提供了一种荔枝酒的制备方法,该方法工艺简单、省时省力,制备得到的荔枝酒具有风味独特、口感香甜等特点。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了一种荔枝酒的制备方法,包括如下步骤:
(1)将新鲜荔枝果肉与水混合进行压榨处理,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与纯粮酒混合,搅拌,得混合液a;
(3)将所述碎果渣a与纯粮酒混合进行压榨处理,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,搅拌,得混合液b;
(5)将所述混合液b与复合糖剂混合,直至糖度为18~22°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母混合进行发酵,得发酵液;
(7)将所述发酵液与复合澄清剂混合进行澄清处理,然后滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液进行密闭陈酿,得荔枝酒。
优选的,步骤(1)中所述新鲜荔枝果肉与水的混合比例为1g:0.2~0.5mL,所述压榨处理的压力为300~350吨,所述压榨处理的时间为2~4min。
优选的,步骤(2)中所述荔枝汁液a与纯粮酒的混合体积比为9~12:1,所述搅拌的转速为250~300r/min,所述搅拌的时间为5~10min。
优选的,步骤(3)中所述碎果渣a与纯粮酒的混合比例为1g:0.2~0.5mL,所述压榨处理的压力为300~350吨,所述压榨处理的时间为2~4min。
优选的,步骤(2)和步骤(3)中所述纯粮酒独立包括高粱酒、玉米酒、大米酒、小麦酒和青稞酒中的一种,所述纯粮酒的度数独立为45~55度;
步骤(4)中所述搅拌的转速为250~300r/min,所述搅拌的时间为5~10min。
优选的,步骤(5)中所述复合糖剂由白砂糖、蔗糖和葡萄糖组成,所述复合糖剂中白砂糖、蔗糖和葡萄糖的质量比为1~2:1~3:1~2。
优选的,步骤(6)中所述酿酒酵母的接种量为混合液c的质量的4~6%,所述发酵的温度为25~28℃,所述发酵的时间为8~12d。
优选的,步骤(7)中所述发酵液与复合澄清剂的混合比例为1L:0.4~0.6g,所述复合澄清剂由壳聚糖、硅藻土和牛血清白蛋白组成,所述复合澄清剂中壳聚糖、硅藻土和牛血清白蛋白的质量比为2~4:1~3:1~2;
所述澄清处理的时间为12~24h;
所述滤膜的膜孔径为0.2~0.45μm。
优选的,步骤(8)中所述密闭陈酿的温度为15~20℃,所述密闭陈酿的时间为20~25d。
本发明还提供了上述制备方法制备得到的荔枝酒。
与现有技术相比,本发明的有益效果如下:
1、本发明采用新鲜荔枝果肉作为原料,保持了荔枝本身的香气特性,同时保留了荔枝的天然酒度和果实自身的残糖,避免了人工加糖对果酒口感的破坏。
2、本发明在制酒过程中加入了纯粮酒,将荔枝汁液的清甜与纯粮酒的醇香结合,并佐以酿酒酵母、复合糖剂和复合澄清剂等组分,不仅保留了荔枝本身的葡萄糖、蔗糖、蛋白质、脂肪以及维生素A、B、C等多种营养组分,而且还赋予了荔枝酒口感香甜、风味独特、澄清透明、可长时间存储的特点。
3、本发明采用二次压榨处理,大大提高了原料的利用率,且本发明采用低温陈酿,大大提升了荔枝酒口感的柔顺度和饮酒的健康度。
4、本发明制备工艺简单,成本较低,缩短了工艺时长,适用于工业化生产。
具体实施方式
本发明提供了一种荔枝酒的制备方法,包括如下步骤:
(1)将新鲜荔枝果肉与水混合进行压榨处理,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与纯粮酒混合,搅拌,得混合液a;
(3)将所述碎果渣a与纯粮酒混合进行压榨处理,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,搅拌,得混合液b;
(5)将所述混合液b与复合糖剂混合,直至糖度为18~22°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母混合进行发酵,得发酵液;
(7)将所述发酵液与复合澄清剂混合进行澄清处理,然后滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液进行密闭陈酿,得荔枝酒。
在本发明中,步骤(1)中所述新鲜荔枝果肉与水的混合比例优选为1g:0.2~0.5mL,进一步优选为1g:0.2~0.4mL,更进一步优选为1g:0.3mL;所述压榨处理的压力优选为300~350吨,进一步优选为320~340吨,更进一步优选为330吨;所述压榨处理的时间优选为2~4min,进一步优选为3min。
在本发明中,步骤(2)中所述荔枝汁液a与纯粮酒的混合体积比优选为9~12:1,进一步优选为11:1;所述搅拌的转速优选为250~300r/min,进一步优选为260~280r/min,更进一步优选为270r/min;所述搅拌的时间优选为5~10min,进一步优选为6~8min,更进一步优选为7min。
在本发明中,步骤(3)中所述碎果渣a与纯粮酒的混合比例优选为1g:0.2~0.5mL,进一步优选为1g:0.2~0.4mL,更进一步优选为1g:0.3mL;所述压榨处理的压力为300~350吨,进一步优选为320~340吨,更进一步优选为330吨;所述压榨处理的时间优选为2~4min,进一步优选为3min。
在本发明中,步骤(2)和步骤(3)中所述纯粮酒独立优选包括高粱酒、玉米酒、大米酒、小麦酒和青稞酒中的一种,进一步优选为青稞酒;所述纯粮酒的度数独立优选为45~55度,进一步优选为48~52度,更进一步优选为50度。
在本发明中,步骤(4)中所述搅拌的转速优选为250~300r/min,进一步优选为260~280r/min,更进一步优选为270r/min;所述搅拌的时间优选为5~10min,进一步优选为6~8min,更进一步优选为7min。
在本发明中,步骤(5)中所述将所述混合液b与复合糖剂混合,直至糖度为18~22°Brix,得混合液c,进一步优选为将所述混合液b与复合糖剂混合,直至糖度为21°Brix,得混合液c。
在本发明中,步骤(5)中所述复合糖剂优选由白砂糖、蔗糖和葡萄糖组成,所述复合糖剂中白砂糖、蔗糖和葡萄糖的质量比优选为1~2:1~3:1~2,进一步优选为1:2:1。
在本发明中,步骤(6)中所述酿酒酵母的接种量优选为混合液c的质量的4~6%,进一步优选为5%;所述发酵的温度优选为25~28℃,进一步优选为26℃;所述发酵的时间优选为8~12d,进一步优选为9~11d,更进一步优选为10d。
在本发明中,步骤(7)中所述发酵液与复合澄清剂的混合比例优选为1L:0.4~0.6g,进一步优选为1L:0.5g;所述复合澄清剂优选由壳聚糖、硅藻土和牛血清白蛋白组成,所述复合澄清剂中壳聚糖、硅藻土和牛血清白蛋白的质量比优选为2~4:1~3:1~2,进一步优选为3:2:1。
在本发明中,步骤(7)中所述澄清处理的时间优选为12~24h,进一步优选为17~19h,更进一步优选为18h。
在本发明中,步骤(7)中所述滤膜的膜孔径优选为0.2~0.45μm,进一步优选为0.22μm。
在本发明中,步骤(8)中所述密闭陈酿的温度优选为15~20℃,进一步优选为16~18℃,更进一步优选为17℃;所述密闭陈酿的时间优选为20~25d,进一步优选为22~24d,更进一步优选为23d。
本发明还提供了上述制备方法制备得到的荔枝酒。
下面结合实施例对本发明提供的技术方案进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
以下实施例和对比例中的酿酒酵母购买自中国农业微生物菌种保藏管理中心,菌株编号为ACCC 21185。
实施例1
(1)将新鲜荔枝去核去皮,得新鲜荔枝果肉,将10kg新鲜荔枝果肉与2L水混合,置于压力机中于300吨的压力下进行压榨处理2min,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与45度的高粱酒按照9:1的体积比混合,于250r/min的转速下搅拌50min,得混合液a;
(3)将所述碎果渣a与45度的高粱酒按照1g:0.2mL的比例混合,置于压力机中于300吨的压力下进行压榨处理2min,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,于250r/min的转速下搅拌5min,得混合液b;
(5)将所述混合液b与复合糖剂(白砂糖:蔗糖:葡萄糖=1:1:1)混合,直至糖度为18°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母(酿酒酵母的接种量为混合液c的质量的4%)混合于25℃的条件下发酵8d,得发酵液;
(7)将所述发酵液与复合澄清剂(壳聚糖:硅藻土:牛血清白蛋白=2:1:1)按照1L:0.4g的比例混合进行澄清处理12h,然后0.22μm滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液转入陶罐中,于15℃的条件下密闭陈酿20d,得荔枝酒。
实施例2
(1)将新鲜荔枝去核去皮,得新鲜荔枝果肉,将10kg新鲜荔枝果肉与3L水混合,置于压力机中于330吨的压力下进行压榨处理3min,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与50度的高粱酒按照11:1的体积比混合,于270r/min的转速下搅拌7min,得混合液a;
(3)将所述碎果渣a与50度的高粱酒按照1g:0.3mL的比例混合,置于压力机中于330吨的压力下进行压榨处理3min,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,于270r/min的转速下搅拌7min,得混合液b;
(5)将所述混合液b与复合糖剂(白砂糖:蔗糖:葡萄糖=1:2:1)混合,直至糖度为21°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母(酿酒酵母的接种量为混合液c的质量的5%)混合于26℃的条件下发酵10d,得发酵液;
(7)将所述发酵液与复合澄清剂(壳聚糖:硅藻土:牛血清白蛋白=3:2:1)按照1L:0.5g的比例混合进行澄清处理18h,然后0.22μm滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液转入陶罐中,于17℃的条件下密闭陈酿23d,得荔枝酒。
实施例3
(1)将新鲜荔枝去核去皮,得新鲜荔枝果肉,将10kg新鲜荔枝果肉与5L水混合,置于压力机中于350吨的压力下进行压榨处理4min,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与55度的高粱酒按照12:1的体积比混合,于300r/min的转速下搅拌10min,得混合液a;
(3)将所述碎果渣a与55度的高粱酒按照1g:0.5mL的比例混合,置于压力机中于350吨的压力下进行压榨处理4min,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,于300r/min的转速下搅拌10min,得混合液b;
(5)将所述混合液b与复合糖剂(白砂糖:蔗糖:葡萄糖=2:3:1)混合,直至糖度为22°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母(酿酒酵母的接种量为混合液c的质量的6%)混合于28℃的条件下发酵12d,得发酵液;
(7)将所述发酵液与复合澄清剂(壳聚糖:硅藻土:牛血清白蛋白=4:3:2)按照1L:0.6g的比例混合进行澄清处理24h,然后0.45μm滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液转入陶罐中,于20℃的条件下密闭陈酿25d,得荔枝酒。
对比例1
(1)将新鲜荔枝去核去皮,得新鲜荔枝果肉,将10kg新鲜荔枝果肉与3L水混合,置于压力机中于330吨的压力下进行压榨处理3min,得荔枝汁液和碎果渣的混合物;
(5)将所述混合物与复合糖剂(白砂糖:蔗糖:葡萄糖=1:2:1)混合,直至糖度为25°Brix,得混合液;
(6)将所述混合液与酿酒酵母(酿酒酵母的接种量为混合液的质量的10%)混合于25℃的条件下发酵15d,得发酵液;
(7)将所述发酵液与复合澄清剂(壳聚糖:明胶=2:1)按照1L:0.5g的比例混合进行澄清处理10h,然后0.22μm滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液转入陶罐中,于17℃的条件下密闭陈酿15d,得荔枝酒。
实验例1
对实施例1~3和对比例1所制得的荔枝酒进行理化性质检测,根据QB/T4262-2011所述方法检测荔枝酒中的酒精度、总糖(以葡萄糖计)和总酸(以酒石酸计),同时根据GB/T4789.25-2010所述方法检测荔枝酒中的沙门氏菌和金黄色葡萄球菌,检测结果如表1所示。
表1不同方法所得的荔枝酒的理化性质检测结果
由表1可知,与对比例1相比,本发明实施例1~3所制得的荔枝酒的酒精度更高,总糖和总酸含量均符合QB/T 4262-2011标准,且不含沙门氏菌和金黄色葡萄球菌。
实验例2
对实施例1~3和对比例1所制得的荔枝酒进行感官评价,结果如表2所示。
表2不同方法所得的荔枝酒的感官评价结果
处理 | 口感 | 澄清程度 | 香气 |
实施例1 | 酒质柔顺,酸甜适口,醇厚协调 | 澄清有光泽 | 果香、酒香浓郁 |
实施例2 | 酒质柔顺,酸甜适口,醇厚协调 | 澄清有光泽 | 果香、酒香浓郁 |
实施例3 | 酒质柔顺,酸甜适口,醇厚协调 | 澄清有光泽 | 果香、酒香浓郁 |
对比例1 | 略酸,较甜腻,不够醇厚 | 微浑浊,无光泽 | 果香不足,酒香较少 |
由表2可知,与对比例1相比,本发明实施例1~3所制得的荔枝酒的口感更佳,更加澄清透亮有光泽,且果香、酒香浓郁。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种荔枝酒的制备方法,其特征在于,包括如下步骤:
(1)将新鲜荔枝果肉与水混合进行压榨处理,得荔枝汁液a和碎果渣a;
(2)将所述荔枝汁液a与纯粮酒混合,搅拌,得混合液a;
(3)将所述碎果渣a与纯粮酒混合进行压榨处理,得荔枝汁液b和碎果渣b;
(4)将所述混合液a与荔枝汁液b混合,搅拌,得混合液b;
(5)将所述混合液b与复合糖剂混合,直至糖度为18~22°Brix,得混合液c;
(6)将所述混合液c与酿酒酵母混合进行发酵,得发酵液;
(7)将所述发酵液与复合澄清剂混合进行澄清处理,然后滤膜过滤,收集滤液得荔枝酒液;
(8)将所述荔枝酒液进行密闭陈酿,得荔枝酒。
2.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于,步骤(1)中所述新鲜荔枝果肉与水的混合比例为1g:0.2~0.5mL,所述压榨处理的压力为300~350吨,所述压榨处理的时间为2~4min。
3.根据权利要求1或2所述的一种荔枝酒的制备方法,其特征在于,步骤(2)中所述荔枝汁液a与纯粮酒的混合体积比为9~12:1,所述搅拌的转速为250~300r/min,所述搅拌的时间为5~10min。
4.根据权利要求3所述的一种荔枝酒的制备方法,其特征在于,步骤(3)中所述碎果渣a与纯粮酒的混合比例为1g:0.2~0.5mL,所述压榨处理的压力为300~350吨,所述压榨处理的时间为2~4min。
5.根据权利要求4所述的一种荔枝酒的制备方法,其特征在于,步骤(2)和步骤(3)中所述纯粮酒独立包括高粱酒、玉米酒、大米酒、小麦酒和青稞酒中的一种,所述纯粮酒的度数独立为45~55度;
步骤(4)中所述搅拌的转速为250~300r/min,所述搅拌的时间为5~10min。
6.根据权利要求5所述的一种荔枝酒的制备方法,其特征在于,步骤(5)中所述复合糖剂由白砂糖、蔗糖和葡萄糖组成,所述复合糖剂中白砂糖、蔗糖和葡萄糖的质量比为1~2:1~3:1~2。
7.根据权利要求6所述的一种荔枝酒的制备方法,其特征在于,步骤(6)中所述酿酒酵母的接种量为混合液c的质量的4~6%,所述发酵的温度为25~28℃,所述发酵的时间为8~12d。
8.根据权利要求7所述的一种荔枝酒的制备方法,其特征在于,步骤(7)中所述发酵液与复合澄清剂的混合比例为1L:0.4~0.6g,所述复合澄清剂由壳聚糖、硅藻土和牛血清白蛋白组成,所述复合澄清剂中壳聚糖、硅藻土和牛血清白蛋白的质量比为2~4:1~3:1~2;
所述澄清处理的时间为12~24h;
所述滤膜的膜孔径为0.2~0.45μm。
9.根据权利要求8所述的一种荔枝酒的制备方法,其特征在于,步骤(8)中所述密闭陈酿的温度为15~20℃,所述密闭陈酿的时间为20~25d。
10.权利要求1~9任意一项所述制备方法制备得到的荔枝酒。
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