CN115368997A - 春薯香酒的制备方法 - Google Patents
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Abstract
本发明公开了春薯香酒的制备方法,涉及酒生产领域,以红薯、大姜、干枣和黑麦为主要材料,主要步骤有:(1)筛选;(2)清洗;(3)配料:春红薯占比80~90%,大姜占比0.2~0.8%,干枣占比0.3~10%、黑麦占比5~10%;(4)打碎;(5)糊化:加入总重量15~25%的纯净水,加热糊化至95~100℃;(6)酶解:将酶解剂与水按质量比1:5的比例调配后活化,其中加入酶解剂的重量为配料春红薯重量的0.5~0.7%,加入红曲的重量为春红薯重量的0.1~0.3%;(7)调配;(8)压榨;(9)煎酒;(10)贮存;通过上述步骤得到的春薯香酒的成品口味丰富、香味独特,具有药用价值。
Description
技术领域
本发明涉及酒生产领域,尤其涉及一种春薯香酒的制备方法。
背景技术
红薯是一种营养齐全且丰富的天然滋补食品,富含蛋白质及多种矿物质、维生素和八种氨基酸。据分析,其蛋白质的含量超过大米的七倍;胡萝卜素的含量是胡萝卜的三点五倍;维生素A的含量是马铃薯的一百倍;糖、钙和维生素B1、维生素B2的含量皆高出大米和面粉,这些营养物质对于提高人体免疫力有重要作用。公开号为CN104745377A的专利申请公开了一种红薯酿制白酒的方法,以红薯为原料制备,但是依托此方法制备的成品酒水中杂质较多、口感欠佳、酒体单一,酒中除了红薯香味还有其他一些杂味,影响了整体的品尝和饮用体验。公告号为CN104109611B的专利公开了一种金荞麦根红薯酒及其制备方法,在添加了红薯的基础上,还增加了白芍、茯苓、覆盆子、山茱萸等中药材,希望在改善调制酒口味的同时增加酒的药用价值。但是增加多种中药材的同时必然会影响酒品口感。因此,需要对现有红薯酒的原料进行改进,并根据改进的原料调整现有的制酒工艺。
发明内容
发明目的:为了克服现有技术中存在的不足,本发明提供一种春薯香酒的制备方法。
为实现上述目的,本发明的一种春薯香酒的制备方法,包括以下步骤:
(1)筛选:选取色泽鲜亮、无黑斑的新鲜春红薯,新鲜大姜,优级干枣,优级黑麦;
(2)清洗:将春红薯、大姜、干枣、黑麦分别置于清洗机内,加洁净清水洗净附着的杂质;
(3)配料:按质量比配料,其中,春红薯占比80~90%,大姜占比0.2~0.8%,干枣占比0.3~10%、黑麦占比5~10%;
(4)打碎:将配料完成的春红薯、大姜、干枣和黑麦分别投入破碎机打碎,并控制破碎粒度,其中,春红薯和大姜的破碎粒度范围为5~8mm,干枣和黑麦的破碎粒度范围为1~2mm;
(5)糊化:将打碎后的春红薯、大姜、干枣和黑麦按配料比例投入糊化锅中,并加入总重量15~25%的纯净水,加热糊化同时搅拌30~40分钟;
(6)酶解:停止糊化后继续搅拌,利用冷水将糊化料浆间接降温至60℃,加入活化完成的酶解剂和红曲,保温酶解30~50分钟,然后将醪液打入调配罐,并搅拌均匀;
(7)调配:向其中加入用固态法生产的红薯瓜干原酒,调整酒精度至13°~18°,再密封储存5天形成料浆;
(8)压榨:将调配好的料浆排至压榨机中进行固液分离,压榨初始的混酒返回至调配罐,待压榨流出的酒液清澈透亮后排入酒液储罐中;
(9)煎酒:将榨出的酒液间接加热至88~93℃;
(10)贮存:将加热好的煎酒打入陶罐封存,贮存于阴凉、通风、干燥、洁净的库房内。
优选地,步骤(5)中糊化温度为95~100℃。
优选地,步骤(6)中所述酶解剂、红曲分别按春红薯重量的0.5%~0.7%、0.1%~0.3%配比。
优选地,步骤(6)中酶解剂的活化方法为:所述酶解剂与水按质量比1:5的比例调配后放入30℃的温水中浸泡30分钟。
本发明至少具有以下技术效果:(1)红薯富含蛋白质及多种矿物质、维生素和氨基酸;大姜具有发汗解表、温中止呕、温肺止咳、发散风寒的作用;干枣富含蛋白质、脂肪、糖类、胡萝卜素等多种矿物质营养成分,同时,干枣中的环磷酸腺苷对预防心血管疾病有良好作用;黑麦中含有黄酮类化合物生物碱、植物甾醇等化学活性成分,可以调节人体的生理功能,起到抗氧化、清除体内自由基、提高机体免疫力、抗炎抗肿瘤的作用;以红薯、大姜、干枣和黑麦为原料制备得到的酒品在口味丰富的同时还增加了药用价值;(2)工艺流程上,先对红薯、大姜、干枣、黑麦进行破碎、再进行糊化,使得鲜红薯、大姜、干枣、黑麦充分热透、酶解彻底,既可以节约能源、又提高了生产效率;(3)利用固态法生产的红薯干原酒调整酒精度,使酒体香味独特,口感更佳;(4)通过添加少量红曲,使成酒色泽鲜亮,增加饮用舒适度。
具体实施方式
以下结合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。
实施例一
一种春薯香酒的制备方法,包括以下步骤:
(1)筛选;选取色泽鲜亮、无黑斑的新鲜烟薯25#,新鲜大姜,优级干枣,优级黑麦;
(2)清洗;将春红薯、大姜、干枣、黑麦分别置于清洗机内,加洁净清水洗净附着的杂质;
(3)配料;按质量比配料,其中,春红薯占比80%,大姜占比0.2%,干枣占比10%、黑麦占比10%;
(4)打碎;将配料完成的春红薯、大姜、干枣和黑麦分别投入破碎机打碎,并控制破碎粒度,其中,春红薯和大姜的破碎粒度范围为5~8mm,干枣和黑麦的破碎粒度范围为1~2mm;
(5)糊化;将打碎后的春红薯、大姜、干枣和黑麦按配料比例投入糊化锅中,并加入总重量15%的纯净水,加热糊化至95℃同时搅拌30~40分钟;
(6)酶解;停止糊化后继续搅拌,利用冷水将糊化料浆间接降温至60℃,将酶解剂与水按质量比1:5的比例调配后放入30℃的温水中浸泡30分钟进行活化,加入活化完成的酶解剂和红曲,其中加入酶解剂的重量为配料春红薯重量的0.5%,加入红曲的重量为春红薯重量的0.3%,保温酶解30分钟,然后将醪液打入调配罐,并搅拌均匀;
(7)调配;向其中加入用固态法生产的红薯瓜干原酒,调整酒精度至13°,再密封储存5天形成料浆;
(8)压榨;将调配好的料浆排至压榨机中进行固液分离,压榨初始的混酒返回至调配罐,待压榨流出的酒液清澈透亮后排入酒液储罐中;
(9)煎酒;将榨出的酒液间接加热至93℃;
(10)贮存;将加热好的煎酒打入陶罐封存,贮存于阴凉、通风、干燥、洁净的库房内。
实施例二
一种春薯香酒的制备方法,包括以下步骤:
(1)筛选;选取色泽鲜亮、无黑斑的新鲜烟薯25#,新鲜大姜,优级干枣,优级黑麦;
(2)清洗;将春红薯、大姜、干枣、黑麦分别置于清洗机内,加洁净清水洗净附着的杂质;
(3)配料;按质量比配料,其中,春红薯占比85%,大姜占比0.5%,干枣占比5%、黑麦占比7%;
(4)打碎;将配料完成的春红薯、大姜、干枣和黑麦分别投入破碎机打碎,并控制破碎粒度,其中,春红薯和大姜的破碎粒度范围为5~8mm,干枣和黑麦的破碎粒度范围为1~2mm;
(5)糊化;将打碎后的春红薯、大姜、干枣和黑麦按配料比例投入糊化锅中,并加入总重量20%的纯净水,加热糊化至97℃同时搅拌30~40分钟;
(6)酶解;停止糊化后继续搅拌,利用冷水将糊化料浆间接降温至60℃,将酶解剂与水按质量比1:5的比例调配后放入30℃的温水中浸泡30分钟进行活化,加入活化完成的酶解剂和红曲,其中加入酶解剂的重量为配料春红薯重量的0.6%,加入红曲的重量为春红薯重量的0.2%,保温酶解40分钟,然后将醪液打入调配罐,并搅拌均匀;
(7)调配;向其中加入用固态法生产的红薯瓜干原酒,调整酒精度至15°,再密封储存5天形成料浆;
(8)压榨;将调配好的料浆排至压榨机中进行固液分离,压榨初始的混酒返回至调配罐,待压榨流出的酒液清澈透亮后排入酒液储罐中;
(9)煎酒;将榨出的酒液间接加热至91℃;
(10)贮存;将加热好的煎酒打入陶罐封存,贮存于阴凉、通风、干燥、洁净的库房内。
实施例三
一种春薯香酒的制备方法,包括以下步骤:
(1)筛选;选取色泽鲜亮、无黑斑的新鲜烟薯25#,新鲜大姜,优级干枣,优级黑麦;
(2)清洗;将春红薯、大姜、干枣、黑麦分别置于清洗机内,加洁净清水洗净附着的杂质;
(3)配料;按质量比配料,其中,春红薯占比90%,大姜占比0.8%,干枣占比0.3%、黑麦占比5%;
(4)打碎;将配料完成的春红薯、大姜、干枣和黑麦分别投入破碎机打碎,并控制破碎粒度,其中,春红薯和大姜的破碎粒度范围为5~8mm,干枣和黑麦的破碎粒度范围为1~2mm;
(5)糊化;将打碎后的春红薯、大姜、干枣和黑麦按配料比例投入糊化锅中,并加入总重量25%的纯净水,加热糊化至100℃同时搅拌30~40分钟;
(6)酶解;停止糊化后继续搅拌,利用冷水将糊化料浆间接降温至60℃,将酶解剂与水按质量比1:5的比例调配后放入30℃的温水中浸泡30分钟进行活化,加入活化完成的酶解剂和红曲,其中加入酶解剂的重量为配料春红薯重量的0.7%,加入红曲的重量为春红薯重量的0.1%,保温酶解50分钟,然后将醪液打入调配罐,并搅拌均匀;
(7)调配;向其中加入用固态法生产的红薯瓜干原酒,调整酒精度至18°,再密封储存5天形成料浆;
(8)压榨;将调配好的料浆排至压榨机中进行固液分离,压榨初始的混酒返回至调配罐,待压榨流出的酒液清澈透亮后排入酒液储罐中;
(9)煎酒;将榨出的酒液间接加热至88℃;
(10)贮存;将加热好的煎酒打入陶罐封存,贮存于阴凉、通风、干燥、洁净的库房内。
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 (4)
1.一种春薯香酒的制备方法,其特征在于,包括以下步骤:
(1)筛选:选取色泽鲜亮、无黑斑的新鲜春红薯,新鲜大姜,优级干枣,优级黑麦;
(2)清洗:将春红薯、大姜、干枣、黑麦分别置于清洗机内,加洁净清水洗净附着的杂质;
(3)配料:按质量比配料,其中,春红薯占比80~90%,大姜占比0.2~0.8%,干枣占比0.3~10%、黑麦占比5~10%;
(4)打碎:将配料完成的春红薯、大姜、干枣和黑麦分别投入破碎机打碎,并控制破碎粒度,其中,春红薯和大姜的破碎粒度范围为5~8mm,干枣和黑麦的破碎粒度范围为1~2mm;
(5)糊化:将打碎后的春红薯、大姜、干枣和黑麦按配料比例投入糊化锅中,并加入总重量15~25%的纯净水,加热糊化同时搅拌30~40分钟;
(6)酶解:停止糊化后继续搅拌,利用冷水将糊化料浆间接降温至60℃,加入活化完成的酶解剂和红曲,保温酶解30~50分钟,然后将醪液打入调配罐,并搅拌均匀;
(7)调配:向其中加入用固态法生产的红薯瓜干原酒,调整酒精度至13°~18°,再密封储存5天形成料浆;
(8)压榨:将调配好的料浆排至压榨机中进行固液分离,压榨初始的混酒返回至调配罐,待压榨流出的酒液清澈透亮后排入酒液储罐中;
(9)煎酒:将榨出的酒液间接加热至88~93℃;
(10)贮存:将加热好的煎酒打入陶罐封存,贮存于阴凉、通风、干燥、洁净的库房内。
2.根据权利要求1所述的春薯香酒的制备方法,其特征在于,步骤(5)中糊化温度为95~100℃。
3.根据权利要求1所述的春薯香酒的制备方法,其特征在于,步骤(6)中所述酶解剂、红曲分别按春红薯重量的0.5%~0.7%、0.1%~0.3%配比。
4.根据权利要求1所述的春薯香酒的制备方法,其特征在于,步骤(6)中酶解剂的活化方法为:所述酶解剂与水按质量比1:5的比例调配后放入30℃的温水中浸泡30分钟。
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CN103805401A (zh) * | 2014-02-28 | 2014-05-21 | 唐楠 | 一种红薯保健酒及其制备方法 |
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