CN117511670A - 一种富硒板栗酒及其酿造工艺 - Google Patents
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Abstract
本发明涉及保健酒技术领域,尤其涉及一种富硒板栗酒及其酿造工艺。本发明纯粹以富硒板栗仁为原料酿造富硒板栗酒,保持了板栗酒的纯洁性。采用高温炒制去壳,极大发挥了板栗的香气并自然形成颜色。不通过蒸馏的方式酿酒,采用中温曲和麦湘曲进行双曲酿造成黄酒,在保留了板栗的主要营养成分的同时还进行了活化,更有利于人体健康。
Description
技术领域
本发明涉及板栗酒技术领域,尤其涉及一种富硒板栗酒及其酿造工艺。
背景技术
硒是人体必需的微量元素,对人体生命活动非常重要,参与合成人体内多种含硒酶和含硒蛋白,具有多种生物功能。硒能够增强免疫系统,增强人体的免疫力,并能起到预警一些疾病的作用。同时可以提高机体的免疫能力,从根本上提高抗病的能力。硒的代谢产物具有抗癌的作用,硒元素的摄入对防癌有积极作用。硒的抗氧化作用也是非常强的,而且同时还具有保护以及修复细胞的功能。硒可以起到保护红细胞的作用,防止红细胞中血红蛋白被氧化,提高红细胞携带氧气的能力。硒具有超强的抗辐射能力,它能抑制多种辐射物质对人类身体的伤害,而且能让人体自身抗辐射能力明显增强。缺硒是发生克山病的重要原因,缺硒也被认为是发生大骨节病的重要原因。
板栗中含有丰富的蛋白质、碳水化合物、矿物质、维生素等营养物质,可为身体提供能量,并帮助脂肪代谢,具有益气健脾、厚补肠胃的作用。板栗中含有丰富的维生素C、钙、磷等营养物质,可维持牙齿、骨骼的正常功用,常吃可预防骨质疏松、筋骨酸痛等。板栗还能补肾,中医认为肾主骨,所以常吃板栗可强筋壮骨。板栗具有止血消肿的作用,对吐血、便血、鼻出血、尿血等症状有缓解作用。板栗含有丰富的不饱和脂肪酸、维生素、微量元素等,可抗氧化,清除体内自由基,增强机体免疫力,中老年人经常食用,可起到延年益寿的作用。
将板栗酿成酒,可大大延长板栗的应用及保质时间,不但宣扬了中国的酿酒文化,还成为了高端产品特别是活化了板栗的营养成分,使人们更易吸收利用。
现有的板栗酒多为掺加五谷杂粮进行发酵,纯洁性差,并且多数为蒸馏白酒,并非纯正的板栗酒,营养价值低。
发明内容
基于上述背景技术,本发明提供一种富硒板栗酒及其酿造工艺。
一种富硒板栗酒,包括以下重量份数的原料:富硒板栗仁500份、中温曲50份、麦湘曲11份、蜂蜜30份、木糖醇20份、白糖3份。
进一步的,所述富硒板栗仁的含硒量不低于200—300μg/kg。
一种富硒板栗酒的酿造工艺,包括以下步骤:
在富硒板栗的壳上割口,然后用大于280℃的温度炒制成熟并去壳;
(1)挑选无病变、烂损、无斑点的优质富硒板栗仁;
(2)挑选好的富硒板栗仁用纯净水浸泡,使其充分吸水,然后破碎至15-20目的细度;
(3)将破碎好的富硒板栗仁与纯净水按1:1.5-2的比例混合,并用搅拌加温锅熬煮,开锅后改为慢火熬煮40分钟形成富硒板栗糊;
(4)将富硒板栗糊打入降温罐中迅速降温至30℃,加入中温曲并混合均匀;;
(5)将麦湘曲加入白糖进行不少于2小时的活化,然后加入富硒板栗糊中搅拌均匀,并继续降温至28℃进行接种发酵;
(6)控制温度26-28℃,持续7天,完成主发酵;
(7)用大型筛框过滤机进行酒渣分离得到酒液,并将酒液加热至80℃,然后封存于杀菌罐内2小时进行活化菌灭菌;
(8)灭菌后的酒液装入贮酒罐内,在16℃温度下封存三个月,然后进行倒灌,去除沉淀;
(9)密封陈酿6个月后,加入蜂蜜和木糖醇进行调配、灌装。
本发明的有益效果:
本发明纯粹以富硒板栗仁为原料酿造富硒板栗酒,保持了板栗酒的纯洁性。采用高温炒制去壳,极大发挥了板栗的香气并自然形成颜色。不通过蒸馏的方式酿酒,采用中温曲和麦湘曲进行双曲酿造成黄酒,在保留了板栗的主要营养成分的同时还进行了活化,更有利于人体健康。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种富硒板栗酒,包括以下重量份数的原料:富硒板栗仁500份、中温曲50份、麦湘曲11份、蜂蜜30份、木糖醇20份、白糖3份。在本实施例中,所述富硒板栗仁的含硒量不低于200—300μg/kg。
板栗中含有丰富的蛋白质、碳水化合物、矿物质、维生素等营养物质,可为身体提供能量,并帮助脂肪代谢,具有益气健脾、厚补肠胃的作用。板栗中含有丰富的维生素C、钙、磷等营养物质,可维持牙齿、骨骼的正常功用,常吃可预防骨质疏松、筋骨酸痛等。板栗还能补肾,中医认为肾主骨,所以常吃板栗可强筋壮骨。板栗具有止血消肿的作用,对吐血、便血、鼻出血、尿血等症状有缓解作用。板栗含有丰富的不饱和脂肪酸、维生素、微量元素等,可抗氧化,清除体内自由基,增强机体免疫力,中老年人经常食用,可起到延年益寿的作用。
一种富硒板栗酒的酿造工艺,包括以下步骤:
(1)在富硒板栗的壳上割长约2cm左右的口,然后用大于280℃的温度炒制成熟并去壳,在本实施例,富硒板栗炒制的火候要偏过一点,可以使酿造的富硒板栗酒液颜色为深褐色;
(2)挑选无病变、烂损、无斑点的优质富硒板栗仁;
(3)挑选好的富硒板栗仁用纯净水浸泡1-2天,使其充分吸水,然后破碎至15-20目的细度;
(4)将破碎好的富硒板栗仁与纯净水按1:1.5-2的比例混合,并用搅拌加温锅熬煮,开锅后改为慢火熬煮40分钟形成富硒板栗糊;
(5)将富硒板栗糊打入降温罐中迅速降温至30℃,加入中温曲并混合均匀;;
(6)将麦湘曲加入白糖进行不少于2小时的活化,然后加入富硒板栗糊中搅拌均匀,并继续降温至28℃进行接种发酵;
(7)控制温度26-28℃,持续7天,完成主发酵;
(8)用大型筛框过滤机进行酒渣分离得到酒液,在本实施例中,分离得到酒液的酒精度在11-12度,糖度5度,酸度在8g/L左右,然后将酒液加热至80℃,然后封存于杀菌罐内2小时进行活化菌灭菌;
(9)灭菌后的酒液装入贮酒罐内,在16℃温度下封存三个月,然后进行倒灌,去除沉淀;
(10)密封陈酿6个月后,加入蜂蜜和木糖醇进行调配、灌装,在本实施例中,调配是根据需求和口味对酒精度、酸甜度的调配,陈酿并调配后的到的富硒板栗酒具有浓郁的板栗香气,颜色为深金黄色。
本发明纯粹以富硒板栗仁为原料酿造富硒板栗酒,保持了板栗酒的纯洁性。采用高温炒制去壳,极大发挥了板栗的香气并自然形成颜色。不通过蒸馏的方式酿酒,采用中温曲和麦湘曲进行双曲酿造成黄酒,在保留了板栗的主要营养成分的同时还进行了活化,更有利于人体健康。
以上实施例仅用以说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对本发明进行了详细的说明,对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (3)
1.一种富硒板栗酒,其特征在于,包括以下重量份数的原料:富硒板栗仁500份、中温曲50份、麦湘曲11份、蜂蜜30份、木糖醇20份、白糖3份。
2.如权利要求1所述的一种富硒板栗酒,其特征在于,所述富硒板栗仁的含硒量不低于200—300μg/kg。
3.一种富硒板栗酒的酿造工艺,其特征在于,包括以下步骤:
(1)在富硒板栗的壳上割口,然后用大于280℃的温度炒制成熟并去壳;
(2)挑选无病变、烂损、无斑点的优质富硒板栗仁;
(3)挑选好的富硒板栗仁用纯净水浸泡,使其充分吸水,然后破碎至15-20目的细度;
(4)将破碎好的富硒板栗仁与纯净水按1:1.5-2的比例混合,并用搅拌加温锅熬煮,开锅后改为慢火熬煮40分钟形成富硒板栗糊;
(5)将富硒板栗糊打入降温罐中迅速降温至30℃,加入中温曲并混合均匀;;
(6)将麦湘曲加入白糖进行不少于2小时的活化,然后加入富硒板栗糊中搅拌均匀,并继续降温至28℃进行接种发酵;
(7)控制温度26-28℃,持续7天,完成主发酵;
(8)用大型筛框过滤机进行酒渣分离得到酒液,并将酒液加热至80℃,然后封存于杀菌罐内2小时进行活化菌灭菌;
(9)灭菌后的酒液装入贮酒罐内,在16℃温度下封存三个月,然后进行倒灌,去除沉淀;
(10)密封陈酿6个月后,加入蜂蜜和木糖醇进行调配、灌装。
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