CN116286254A - 一种酱香型养生枣酒的配制方法 - Google Patents
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Abstract
本发明涉及一种酱香型养生枣酒的配制方法,属于白酒制备技术领域。包括将坤沙酒或碎沙酒与红枣液按照10:1‑3质量比进行勾兑得到第一白酒,将第一白酒密封发酵1‑3个月及的酱香型养生枣酒。本发明提供一种酱香型养生枣酒的配制方法,其所含有机成分能够补血健脾,缓解疲劳,松弛神经,促进消化,补充钙铁、降压降糖、保护肝脏,抑制肿瘤、滋补益气、养血安心、强壮身体、延年益寿、开胃气、通九窍。具有很强的滋补作用,能提高人体免疫力功能,增强抗病能力。
Description
技术领域
本发明涉及一种酱香型养生枣酒的配制方法,属于白酒制备技术领域。
背景技术
红枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁和环磷酸腺苷等营养成分。中国的草药书籍「本经」中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C、微量钙多种氨基酸等丰富的营养成份。红枣能提高人体免疫力,并可抑制癌细胞:药理研究发现,红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白,保护肝脏,红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质;经常食用鲜枣的人很少患胆结石,这是因为鲜枣中丰富的维生素C,使体内多余的胆固醇转变为胆汁酸,胆固醇少了,结石形成的概率也就随之减少;且红枣中富含钙和铁,它们对防治骨质疏松、产后贫血有重要作用。常食红枣可治疗身体虚弱、神经衰弱、脾胃不和、消化不良、劳伤咳嗽、贫血消瘦,养肝防癌功能尤为突出,有“日食三颗枣,百岁不显老”之说。
发酵红枣酒是以红枣和充分成熟的鲜枣为原料经发酵制成,酒度一般在15°-17°颜色金黄,晶莹透明,食之醇厚柔和,发酵红枣酒经蒸馏后成为,蒸馏红枣酒,其酒度达50°-60°,发酵红枣酒度数太低,瘾君子过不了酒瘾。蒸馏红枣酒度数太高,类似白兰地口感,饮之易上头,醒酒时间长,配制红枣酒是用食用酒精将红枣中的可溶性成分浸提出来,然后用糖,食用色素,食用香精等,勾兑而成,酒度可调成15°-60°,方法简单、快速,但风味不及发酵红枣酒纯真。配制红枣酒喝此酒的人是喝一肚子食用化工原料,对身体是有百害而无一利。
发明内容
有鉴于此,本发明提供一种酱香型养生枣酒的配制方法,其所含有机成分能够补血健脾,缓解疲劳,松弛神经,促进消化,补充钙铁、降压降糖、保护肝脏,抑制肿瘤、滋补益气、养血安心、强壮身体、延年益寿、开胃气、通九窍。具有很强的滋补作用,能提高人体免疫力功能,增强抗病能力。
本发明提供一种酱香型养生枣酒的配制方法,其包括将坤沙酒或碎沙酒与红枣液按照10:1-3质量比进行勾兑得到第一白酒,将第一白酒密封发酵1-3个月及的酱香型养生枣酒;
优选的,所述红枣液的制作方法包括以下工艺:红枣、洗果、浸泡、预煮、打浆、精磨、提取、分离、酶解、灭酶、分离、无机膜过滤、杀菌、浓缩、成品、灌装。
优选的,所述第一白酒酒精浓度为38%vol-53%vol。
所述红枣液的制作方法具体包括以下步骤:
1)以红枣为原料进行水流输送;
2)对红枣进行选别、称重;
3)对选别、称重过的红枣通过纯净水进行清洗、破碎
4)对破碎后的红枣进行复水浸提、精致打浆、酶解;
5)酶解后的枣浆进行固液分离得到枣汁;
6)对枣汁进行前巴氏杀菌、净化、超滤;
7)对超滤后的枣汁进行三效浓缩;
8)对浓缩后的枣汁进行后巴氏杀菌;
9)对杀菌后的枣汁进行无菌罐装或与白酒进行灌装。
所述步骤2)中选择饱满、干实,无虫蛀、无霉变进行称重。
所述步骤3中纯净水包括以下步骤制备而成:
1)将原水通过机械过滤器进行第一次过滤;
2)通过活性炭过滤器对原水进行第二次过滤;
3)对第二次过滤之后的原水进行一级、二级反渗透处理以及通过臭氧发生器进行处理即得纯净水。
所述步骤3)中先对红枣进行粗破碎,再将破碎之后的红枣送入复水罐中对红枣进行细破碎。
所述步骤4)中加入枣浆质量的0.5%的果胶酶,在45℃条件下酶解2.5小时。
所述步骤9)中将杀菌后的枣汁进行无菌罐装后进行入库、出厂检验。
所述步骤9)中将杀菌后的枣汁进行白酒进行灌装进行灯检、水浴灭菌、灯检、帖码贴、包装、入库、出厂检验。
本发明的有益效果:
本发明提供一种酱香型养生枣酒的配制方法,其所含有机成分能够补血健脾,缓解疲劳,松弛神经,促进消化,补充钙铁、降压降糖、保护肝脏,抑制肿瘤、滋补益气、养血安心、强壮身体、延年益寿、开胃气、通九窍。具有很强的滋补作用,能提高人体免疫力功能,增强抗病能力。
附图说明
图1为本发明一种酱香型养生枣酒的配制方法的红枣液流程示意图。
图2为本发明一种酱香型养生枣酒的配制方法的坤沙酒流程示意图。
具体实施方式
下面将结合附图,对本发明的优选实施例进行详细的描述。
实施例一:
本发明提供一种酱香型养生枣酒的配制方法,其包括将坤沙酒或碎沙酒与红枣液按照10:1质量比进行勾兑得到第一白酒,将第一白酒密封发酵1个月及的酱香型养生枣酒;
所述第一白酒酒精浓度为38%vol-53%vol。
1)所述红枣液的制作方法包括以下工艺:以红枣为原料进行水流输送;
2)对红枣进行选别选择饱满、干实,无虫蛀、无霉变的进行称重;
3)对选别、称重过的红枣通过纯净水进行清洗,清洗后先对红枣进行粗破碎,再将破碎之后的红枣送入复水罐中对红枣进行细破碎;
4)对破碎后的红枣进行复水浸提、精致打浆,加入枣浆质量的0.5%的果胶酶,在45℃条件下酶解2.5小时;
5)酶解后的枣浆进行固液分离得到枣汁;
6)对枣汁进行前巴氏杀菌、净化、超滤;
7)对超滤后的枣汁进行三效浓缩;
8)对浓缩后的枣汁进行后巴氏杀菌;
9)对杀菌后的枣汁进行无菌罐装后进行入库、出厂检验或与白酒进行灌装进行灯检、水浴灭菌、灯检、帖码贴、包装、入库、出厂检验。
本发明中纯净水包括以下步骤制备而成:
1)将原水通过机械过滤器进行第一次过滤;
2)通过活性炭过滤器对原水进行第二次过滤;
3)对第二次过滤之后的原水进行一级、二级反渗透处理以及通过臭氧发生器进行处理即得纯净水。
实施例二:
本发明提供一种酱香型养生枣酒的配制方法,其包括将坤沙酒或碎沙酒与红枣液按照10:3质量比进行勾兑得到第一白酒,将第一白酒密封发酵3个月及的酱香型养生枣酒;
所述第一白酒酒精浓度为38%vol-53%vol。
1)所述红枣液的制作方法包括以下工艺:以红枣为原料进行水流输送;
2)对红枣进行选别选择饱满、干实,无虫蛀、无霉变的进行称重;
3)对选别、称重过的红枣通过纯净水进行清洗,清洗后先对红枣进行粗破碎,再将破碎之后的红枣送入复水罐中对红枣进行细破碎;
4)对破碎后的红枣进行复水浸提、精致打浆,加入枣浆质量的0.5%的果胶酶,在45℃条件下酶解2.5小时;
5)酶解后的枣浆进行固液分离得到枣汁;
6)对枣汁进行前巴氏杀菌、净化、超滤;
7)对超滤后的枣汁进行三效浓缩;
8)对浓缩后的枣汁进行后巴氏杀菌;
9)对杀菌后的枣汁进行无菌罐装后进行入库、出厂检验或与白酒进行灌装进行灯检、水浴灭菌、灯检、帖码贴、包装、入库、出厂检验。
本发明中纯净水包括以下步骤制备而成:
1)将原水通过机械过滤器进行第一次过滤;
2)通过活性炭过滤器对原水进行第二次过滤;
3)对第二次过滤之后的原水进行一级、二级反渗透处理以及通过臭氧发生器进行处理即得纯净水。
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 (9)
1.一种酱香型养生枣酒的配制方法,其特征在于:将坤沙酒或碎沙酒与红枣液按照10:1-3质量比进行勾兑得到第一白酒,将第一白酒密封发酵1-3个月及的酱香型养生枣酒;
所述红枣液的制作方法包括以下工艺:红枣、洗果、浸泡、预煮、打浆、精磨、提取、分离、酶解、灭酶、分离、无机膜过滤、杀菌、浓缩、成品、灌装。
2.根据权利要求1所述的一种酱香型养生枣酒的配制方法,其特征在于:所述第一白酒酒精浓度为38%vol-53%vol。
3.根据权利要求1所述的一种酱香型养生枣酒的配制方法,其特征在于:所述红枣液的制作方法具体包括以下步骤:
1)以红枣为原料进行水流输送;
2)对红枣进行选别、称重;
3)对选别、称重过的红枣通过纯净水进行清洗、破碎
4)对破碎后的红枣进行复水浸提、精致打浆、酶解;
5)酶解后的枣浆进行固液分离得到枣汁;
6)对枣汁进行前巴氏杀菌、净化、超滤;
7)对超滤后的枣汁进行三效浓缩;
8)对浓缩后的枣汁进行后巴氏杀菌;
9)对杀菌后的枣汁进行无菌罐装或与白酒进行灌装。
4.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤2)中选择饱满、干实,无虫蛀、无霉变进行称重。
5.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤3中纯净水包括以下步骤制备而成:
1)将原水通过机械过滤器进行第一次过滤;
2)通过活性炭过滤器对原水进行第二次过滤;
3)对第二次过滤之后的原水进行一级、二级反渗透处理以及通过臭氧发生器进行处理即得纯净水。
6.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤3)中先对红枣进行粗破碎,再将破碎之后的红枣送入复水罐中对红枣进行细破碎。
7.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤4)中加入枣浆质量的0.5%的果胶酶,在45℃条件下酶解2.5小时。
8.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤9)中将杀菌后的枣汁进行无菌罐装后进行入库、出厂检验。
9.根据权利要求3所述的一种酱香型养生枣酒的配制方法,其特征在于:所述步骤9)中将杀菌后的枣汁进行白酒进行灌装进行灯检、水浴灭菌、灯检、帖码贴、包装、入库、出厂检验。
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