CN115433647A - 一种高黄酮山楂酒制备方法 - Google Patents
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Abstract
本发明的高黄酮山楂酒制备方法属于果酒制备领域,本发明利用山楂果核发酵制备山楂果核原发酵液,将废弃原料高值化利用的同时,浸提和浓缩山楂果核中的黄酮,获得高浓度黄酮发酵液。将山楂果核原发酵液蒸馏,收集山楂果核中酒和山楂果核尾酒,并将陈化后的山楂全果原发酵液、山楂果核中酒和山楂果核尾酒进行勾兑,得到具有保健功能的高黄酮山楂酒。该山楂酒不仅具有浓郁的山楂独特风味,且酸甜可口,同时具有较高黄酮含量。本发明利用陈化后的山楂全果原发酵液保证山楂酒的风味,利用山楂果核中酒调控酒精度,利用山楂果核尾酒提高黄酮含量,最后得到风味独特、高黄酮、高酒精度的山楂酒,具有重要的经济价值。
Description
技术领域
本发明属于果酒制备领域,具体为一种高黄酮山楂酒制备方法。
背景技术
山楂是一种食源性保健食品原料,不仅具有消食健胃、行气散燎的功能,同时也能治疗胃脘胀满,泻痢腹痛,淤血经闭,高脂血症等多种生理疾病。现代药理研究表明,山楂富含多种有机酸、维生素C、多种微量元素和矿物质。其药用成分目前已经被证实主要有黄酮类、熊果酸类物质和三萜酸,对人体起到降血压、降血脂、软化血管以及增加心脏血流量等作用。
用山楂制酒的方法和技术在我国存在已久,通常来讲山楂酒的酿造方法主要有两种:一种是干果浸泡制备浸泡酒,一种是鲜果或果汁及干果果粉直接发酵制备山楂发酵酒。虽然这两种酒的制备工艺和技术各有特色,但风味和营养物质都较为单一,且营养价值受原料限制严重、无法调控。
针对这一问题,当前山楂发酵酒及其保健酒制品通常采用果汁勾兑的方法以提升其口感和营养价值,果汁勾兑混合发酵或各自发酵后勾兑方法虽然能提升其口感,但受限于勾兑后的药用成分比例降低和风味物质稀释,其保健作用和山楂风味大大降低,甚至无法满足人体保健功能需求,如:部分山楂酒黄酮类物质含量极低甚至无法检出。
申请号为201911390535.3的专利公开了一种大果山楂发酵酒、果渣蒸馏酒、果酒及其制备方法,该专利采用山楂全果进行发酵,发酵后将果渣和果液进行分离,果液即为山楂全果发酵酒,果渣蒸馏得到山楂果渣蒸馏酒。并将山楂全果发酵酒、山楂果渣蒸馏酒和白砂糖进行勾兑,得到山楂果酒。此方法尽管获得了山楂风味果酒和令人愉悦的感官,但由于发酵过程中大量水分的添加,所以山楂的保健功能成分,如山楂黄酮等,未能得到很好的浓缩和功效体现。
发明内容
本发明的目的在于提供一种高黄酮山楂酒制备方法,以解决上述技术问题。
为此,本发明提供一种高黄酮山楂酒制备方法,包括以下步骤:
S1、除去山楂杂质,清洗干净,取部分山楂去除山楂果肉,留取含部分果肉的山楂果核并加水预煮糊化,得到样本一;另外取部分山楂全果加入水并预煮糊化,得到样本二;
S2、将样本一和样本二分别进行打浆,然后将浆液分别转移至调配罐缓存;
S3、对两个样本的浆液分别进行取样检测,得到基础糖度和pH值,然后将糖度调至24%-25%,将pH值调至4.0-5.0,然后加热至88℃-90℃,分别打入两个发酵罐;
S4、将两个发酵罐内的浆液温度降至55℃-60℃,加入浆液总重量5‰的果胶酶、浆液总重量3‰的糖化酶,搅拌均匀;
S5、当温度降至30℃-32℃时,分别接入培养成熟的酵母菌,搅拌均匀,保温发酵制成酒糟,每隔一段时间检测一次糖度;
S6、当发酵结束后,检测酒精度大于12%VOL,残总糖小于4%,即达到半成品或成品质量标准,然后进行固液分离,样本一得到山楂果核原发酵液,样本二得到山楂全果原发酵液;将样本二的山楂全果原发酵液陈化至少半年以上;
S7、将样本一的山楂果核原发酵液蒸馏,分别收集山楂果核中酒和山楂果核尾酒;
S8、取S6中陈化后的样本二的山楂全果原发酵液、S7中样本一的山楂果核中酒和山楂果核尾酒进行勾兑,并加入适量木糖醇调配成山楂酒。
优选地,S8中按重量份计,山楂全果原发酵液为160份-250份,山楂果核中酒为8份-129份,山楂果核尾酒为197份-294份。
优选地,S8中所得山楂酒的酒精度为6%vol-20%vol,黄酮含量为1.01mg/ml-1.519mg/ml。
优选地,S7中山楂果核中酒的酒精度为60%vol-65%vol;山楂果核尾酒的酒精度为0.3%vol-0.4%vol。
优选地,S5中保温发酵时前期发酵温度保持30℃-32℃,每班开启搅拌两次时间5-10分钟;主发酵期保持发酵温度30℃-32℃,发酵时间为96-108小时;后期发酵温度逐渐下降,发酵96-108小时制成酒糟。
优选地,S3中在调节pH之后、打入发酵罐之前还加入总重量1/125的麦芽。
优选地,S1的样本一中水的加入量为山楂果核重量的2倍,样本二中水的加入量为山楂全果重量的2倍。
优选地,S3中加入白砂糖或糖浆调制糖度,加入轻质碳酸钙调节pH。
优选地,S3中通过开启蒸汽式换热器循环加热至88℃-90℃。
优选地,S5中接入培养成熟的酵母菌的方法为:复合酵母菌种经活化,分梯度进行4次10倍培养基扩大培养后,直接入产品发酵罐进行发酵。
与现有技术相比,本发明的特点和有益效果为:
(1)本发明利用山楂果核发酵制备山楂果核原发酵液,将废弃原料高值化利用的同时,浸提和浓缩山楂果核中的黄酮,获得高浓度黄酮发酵液。将山楂果核原发酵液蒸馏,收集山楂果核中酒和山楂果核尾酒,并将陈化后的山楂全果原发酵液、山楂果核中酒和山楂果核尾酒进行勾兑,得到具有保健功能的高黄酮山楂酒。该山楂酒不仅具有浓郁的山楂独特风味,且酸甜可口,同时具有较高黄酮含量。
(2)本发明利用陈化后的山楂全果原发酵液保证山楂酒的风味,利用山楂果核中酒调控酒精度,利用山楂果核尾酒提高黄酮含量,最后得到风味独特、高黄酮、高酒精度的山楂酒,具有重要的经济价值。
具体实施方式
为使本发明实现的技术手段、创新特征、达成目的与功效易于明白了解,下面对本发明进一步说明。
在此记载的实施例为本发明的特定的具体实施方式,用于说明本发明的构思,均是解释性和示例性的,不应解释为对本发明实施方式及本发明范围的限制。除在此记载的实施例外,本领域技术人员还能够基于本申请权利要求书和说明书所公开的内容采用显而易见的其它技术方案,这些技术方案包括采用对在此记载的实施例做出任何显而易见的替换和修改的技术方案。
山楂核中含有丰富的羰基化合物、酮类化合物、酚类化合物和脂类化合物,如:枸檬酸、熊果酸、榭皮素、儿茶精、维生素C、胡萝卜素等成分。现代医学研究表明:山楂核干馏液作为山楂核提取液,有极高的药用价值,同时能够消除合成亚硝胺的前体物质,预防癌变、降低胆固醇和调节甘油三脂等作用。
而在山楂加工过程中,通常是机械去除山楂果核,仅留下山楂果肉进入下一步工艺,造成较大浪费。
本发明提供一种高黄酮山楂酒制备方法,将山楂全果发酵后得到山楂全果原发酵液。将带部分果肉的山楂果核发酵后得到山楂果核原发酵液,将山楂果核原发酵液蒸馏并收集山楂果核中酒和山楂果核尾酒。最后将山楂全果原发酵液、山楂果核中酒和山楂果核尾酒进行勾兑,并加入适量木糖醇调配成山楂酒。具体包括以下步骤:
S1、除去山楂杂质,清洗干净,取部分山楂去除山楂果肉,留取含部分果肉的山楂果核并加水预煮糊化,得到样本一。另外取部分山楂全果加入水并预煮糊化,得到样本二。具体地,搅拌并加热至90℃,预煮糊化20分钟。样本一中水的加入量为山楂果核重量的2倍。样本二中水的加入量为山楂全果重量的2倍。
S2、开启打浆机,运行正常后,启动螺杆泵,分别往两个打浆机中缓慢稳定加入蒸煮糊化后的样本一和样本二,然后将浆液分别转移至两个调配罐缓存。
S3、对两个样本的浆液分别进行取样检测,得到基础糖度和pH值,然后加入白砂糖或糖浆,将糖度调至24%-25%;加入轻质碳酸钙,将pH值调至4.0-5.0。然后开启蒸汽式换热器循环加热至88℃-90℃,分别打入两个发酵罐。在一个更加优选的实施例中,在调节pH之后,为更有利于发酵和为复合酵母菌提供氮源,获得更加柔和纯正的山楂发酵液,打入发酵罐之前还加入总重量1/125的麦芽。
S4、将两个发酵罐内的浆液温度降至55℃-60℃,加入浆液总重量5‰的果胶酶、浆液总重量3‰的糖化酶,搅拌均匀,酶解120分钟。
S5、当温度降至30℃-32℃时,分别接入培养成熟的酵母菌(包括葡萄酒酵母和产酯酵母),搅拌均匀,保温发酵制成酒糟,每隔24小时检测一次糖度。接入培养成熟的酵母菌的方法为:复合酵母菌种经活化,分梯度进行4次10倍培养基扩大培养后,直接入产品发酵罐进行发酵。
保温发酵时前期发酵温度保持30℃-32℃,每班开启搅拌两次时间5-10分钟;主发酵期保持发酵温度30℃-32℃,发酵时间约为96-108小时;后期发酵温度逐渐下降,发酵约96-108小时制成酒糟。这种发酵温度发酵方式更适合山楂原料的特性和复合酵母菌的生产,发酵出来的成品口感纯正。
S6、当发酵结束后,检测酒精度大于12%VOL,残总糖小于4%,即达到半成品或成品质量标准,然后进行固液分离,样本一得到山楂果核原发酵液,样本二得到山楂全果原发酵液;将样本二的山楂全果原发酵液陈化至少半年以上。固液分离的方法为:首先将发酵醪打入卧螺离心机进行离心,然后后熟澄清,最后过滤并收集液体。
S7、将样本一的山楂果核原发酵液蒸馏,分别收集山楂果核中酒和山楂果核尾酒。所得山楂果核中酒的酒精度为60%vol-65%vol,山楂果核尾酒的酒精度为0.3%vol-0.4%vol。
S8、取S6中陈化后的样本二的山楂全果原发酵液、S7中样本一的山楂果核中酒和山楂果核尾酒进行勾兑,按重量份计,山楂全果原发酵液为160份-250份,山楂果核中酒为8份-129份,山楂果核尾酒分为197份-294份。并加入适量木糖醇调配成山楂酒,所得山楂酒的酒精度为6%vol-20%vol,黄酮含量为1.01mg/ml-1.51mg/ml。
实施例1
取山楂全果原发酵液200 ml,经检测酒精度为12%vol,黄酮含量<0.05 mg/ml。取山楂果核中酒8 ml,经检测酒精度为64%vol,黄酮含量为0。取山楂果核尾酒294 ml,经检测酒精度为0.3%vol,黄酮含量为2.58mg/ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加10%木糖醇来调整酸甜适口,即得6%vol高黄酮山楂酒500ml,其中黄酮含量为1.51mg/ml。
实施例2
取山楂全果原发酵液250 ml,经检测酒精度为13%vol,黄酮含量<0.05 mg/ml。取山楂果核中酒15.5 ml,经检测酒精度为60%vol,黄酮含量为0。取山楂果核尾酒235 ml,经检测酒精度为0.3%vol,黄酮含量为2.59mg/ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加2.2%木糖醇来调整酸甜适口,即得8%vol高黄酮山楂酒500ml,其中黄酮含量为 1.22mg/ml。
实施例3
取山楂全果原发酵液250 ml,经检测酒精度为12%vol,黄酮含量< 0.05 mg/ml。取山楂果核中酒30.7 ml,经检测酒精度为63%vol,黄酮含量为0。取山楂果核尾酒220 ml,经检测酒精度为0.3%vol,黄酮含量为2.38 mg/ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加5%木糖醇来调整酸甜适口,即得10%vol高黄酮山楂酒500 ml,其中黄酮含量为 1.05mg/ml。
实施例4
取山楂全果原发酵液248 ml,经检测酒精度为12%vol,黄酮含量< 0.05 mg/ml。取山楂果核中酒45.5 ml,经检测酒精度为65%vol,黄酮含量为0。。取山楂果核尾酒222 ml,经检测酒精度为0.3%vol,黄酮含量为2.36mg/ ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加5%木糖醇来调整酸甜适口,即得12%vol高黄酮山楂酒500 ml,其中黄酮含量为 1.02mg/ml。
实施例5
取山楂全果原发酵液202 ml,经检测酒精度为12%vol,黄酮含量< 0.05 mg/ml。取山楂果核中酒87.5 ml,经检测酒精度为63%vol,黄酮含量为0。取山楂果核尾酒212 ml,经检测酒精度为0.3%vol,黄酮含量为2.51mg/ ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加4%木糖醇来调整酸甜适口,即得16%vol高黄酮山楂酒500ml,其中黄酮含量为 1.06mg/ml。
实施例6
取山楂全果原发酵液200 ml,经检测酒精度为12%vol,黄酮含量< 0.05 mg/ml。取山楂果核中酒101.9 ml,经检测酒精度为64%vol,黄酮含量为0。取山楂果核尾酒197 ml,经检测酒精度为0.4%vol,黄酮含量为2.56mg/ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加3%木糖醇来调整酸甜适口,即得18%vol高黄酮山楂酒500ml,其中黄酮含量为 1.01mg/ml。
实施例7
取山楂全果原发酵液160 ml,经检测酒精度为12%vol,黄酮含量< 0.05 mg/ml。取山楂果核中酒129 ml,经检测酒精度为62%vol,黄酮含量为0。。取山楂果核尾酒211 ml,经检测酒精度为0.4%vol,黄酮含量为2.53mg/ml。将上述山楂全果原发酵液、山楂果核中酒、山楂果核尾酒混合调配,添加5%木糖醇来调整酸甜适口,即得20%vol高黄酮山楂酒500ml,其中黄酮含量为 1.07mg/ml。
选择配比范围内的山楂酒和配比范围外的山楂酒,由六人以上品尝小组品尝分析,感官品尝情况如表1所示。
表1. 山楂酒的感官品尝情况
通过品尝对比,配比范围内的山楂酒从香气、口感、典型性方面都优于配比范围外的山楂酒。从外观方面来看,配比范围内的山楂酒和配比范围外的山楂酒的差别较小。
对比例1
S1中将样本一的带部分果肉的果核替换为山楂全果,将S7中的山楂果核原发酵液替换为山楂全果原发酵液进行蒸馏,分别收集山楂全果中酒和山楂全果尾酒,S8中将陈化后的山楂全果原发酵液、S7中的山楂全果中酒和山楂全果尾酒进行勾兑,并加入适量木糖醇调配成山楂酒,其余与实施例2相同。所得山楂酒的酒精度约为8度,黄酮含量约为0.47mg/ml。得益于陈化山楂全果原发酵液的添加和风味沉淀,所得山楂酒的外观、山楂香味和典型性良好,但由于全果发酵液中黄酮含量较低,因此,全果发酵液尾酒浓缩同样的倍数进行山楂酒勾兑,所得山楂酒黄酮含量相对于实施例二较低。
对比例2
S7中将山楂果核原发酵液蒸馏,仅收集山楂果核中酒,S8中将陈化后的山楂全果原发酵液、S7中的山楂果核中酒进行勾兑,并加入适量木糖醇调配成山楂酒,其余与实施例2相同。所得山楂酒的酒精度为15度,黄酮含量未检出。得益于陈化山楂全果原发酵液的添加和风味沉淀,所得山楂酒的外观、山楂香味和典型性良好,但由于山楂全果原发酵液经过较长时间的陈化,黄酮在陈化过程中可能发生氧化,导致山楂全果原发酵液中几乎不含黄酮,同时山楂果核中酒中几乎不含黄酮,所以最终得到的山楂酒中的黄酮未能检出。
对比例3
S7中将山楂果核原发酵液蒸馏,仅收集山楂果核尾酒,S8中将陈化后的山楂全果原发酵液、S7中的山楂果核尾酒进行勾兑,并加入适量木糖醇调配成山楂酒,其余与实施例2相同。所得山楂酒的酒精度约为7度,黄酮含量为1.25mg/ml。同样,得益于陈化山楂全果原发酵液的添加和风味沉淀,所得山楂酒的外观、山楂香味和典型性良好,但是由于山楂全果原发酵液经过较长时间的陈化,黄酮在陈化过程中发生氧化,导致山楂全果原发酵液中几乎不含黄酮,同时山楂果核尾酒中含有较高含量的黄酮,但是由于不含有山楂果核中酒,最后勾兑得到的山楂酒的酒精度很低。
对比例4
S8中仅将山楂果核中酒和山楂果核尾酒进行勾兑,并加入适量木糖醇调配成山楂酒,其余与实施例2相同。所得山楂酒的酒精度约为4度,黄酮含量约为2.43mg/ml。由于未添加山楂全果原发酵液,勾兑得到的山楂酒的外观、山楂香味和典型性较差,但是由于勾兑得到的山楂酒的总体积减小,所得黄酮含量比实施例2高。
对比例5
将S1中样本一的含部分果肉的山楂果核替换为山楂果肉,将样本二的山楂全果替换为山楂果肉。S7中将样本一的山楂果肉原发酵液蒸馏,分别收集山楂果肉中酒和山楂果肉尾酒。S8中将样本二的山楂果肉原发酵液、样本一的山楂果肉中酒和山楂果肉尾酒进行勾兑,并加入适量的木糖醇调配成山楂酒,其余与实施例2相同。所得山楂酒的酒精度约为8度,黄酮含量未检出。与山楂全果原发酵液相似,山楂果肉原发酵液可提供很好的山楂风味,但由于山楂果肉尾酒中黄酮含量很低,最后勾兑得到的山楂酒的黄酮含量很低甚至无法检出。
以上各实施例仅用于对本发明进行解释说明,并不构成对权利要求范围的限定,本领域技术人员根据本发明说明书内容可以想到的其他替代手段,均应在本发明权利要求的保护范围之内。
Claims (10)
1.一种高黄酮山楂酒制备方法,其特征在于,包括以下步骤:
S1、除去山楂杂质,清洗干净,取部分山楂去除山楂果肉,留取含部分果肉的山楂果核并加水预煮糊化,得到样本一;另外取部分山楂全果加入水并预煮糊化,得到样本二;
S2、将样本一和样本二分别进行打浆,然后将浆液分别转移至调配罐缓存;
S3、对两个样本的浆液分别进行取样检测,得到基础糖度和pH值,然后将糖度调至24%-25%,将pH值调至4.0-5.0,然后加热至88℃-90℃,分别打入两个发酵罐;
S4、将两个发酵罐内的浆液温度降至55℃-60℃,加入浆液总重量5‰的果胶酶、浆液总重量3‰的糖化酶,搅拌均匀;
S5、当温度降至30℃-32℃时,分别接入培养成熟的酵母菌,搅拌均匀,保温发酵制成酒糟,每隔一段时间检测一次糖度;
S6、当发酵结束后,检测酒精度大于12%VOL,残总糖小于4%,即达到半成品或成品质量标准,然后进行固液分离,样本一得到山楂果核原发酵液,样本二得到山楂全果原发酵液;将样本二的山楂全果原发酵液陈化至少半年以上;
S7、将样本一的山楂果核原发酵液蒸馏,分别收集山楂果核中酒和山楂果核尾酒;
S8、取S6中陈化后的样本二的山楂全果原发酵液、S7中样本一的山楂果核中酒和山楂果核尾酒进行勾兑,并加入适量木糖醇调配成山楂酒。
2.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S8中按重量份计,山楂全果原发酵液为160份-250份,山楂果核中酒为8份-129份,山楂果核尾酒为197份-294份。
3.根据权利要求2所述的高黄酮山楂酒制备方法,其特征在于:S8中所得山楂酒的酒精度为6%vol-20%vol,黄酮含量为1.01mg/ml-1.51mg/ml。
4.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S7中山楂果核中酒的酒精度为60%vol-65%vol;山楂果核尾酒的酒精度为0.3%vol-0.4%vol。
5.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S5中保温发酵时前期发酵温度保持30℃-32℃,每班开启搅拌两次时间5-10分钟;主发酵期保持发酵温度30℃-32℃,发酵时间为96-108小时;后期发酵温度逐渐下降,发酵96-108小时制成酒糟。
6.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S3中在调节pH之后、打入发酵罐之前还加入总重量1/125的麦芽。
7.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S1的样本一中水的加入量为山楂果核重量的2倍,样本二中水的加入量为山楂全果重量的2倍。
8.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S3中加入白砂糖或糖浆调制糖度,加入轻质碳酸钙调节pH。
9.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于:S3中通过开启蒸汽式换热器循环加热至88℃-90℃。
10.根据权利要求1所述的高黄酮山楂酒制备方法,其特征在于,S5中接入培养成熟的酵母菌的方法为:复合酵母菌种经活化,分梯度进行4次10倍培养基扩大培养后,直接入产品发酵罐进行发酵。
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