CN101649284A - 短梗五加果酒及其酿造方法 - Google Patents
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Abstract
本发明涉及一种短梗五加果酒及其酿造方法,它是由短梗五加果、砂糖、红葡萄原酒等为原料酿造而成。本发明方法是将短梗五加果用螺杆泵泵入加温设备中加热至40℃至50℃、酶解、压榨、二次酶解、灭酶、冷却、过滤、酒精浸制、贮存,调配时加入适量的红葡萄原酒和糖水等配制而成。此产品果香浓郁、清澈明亮、口味纯正、营养丰富,具有抗衰老、抗肿瘤及增强免疫力作用,特别是在预防心脑血管疾病方面尤为显著,经常饮用可以提高人体免疫力,有益健康。
Description
技术领域
本发明涉及酒精饮料及其制备方法,更具体地说涉及利用短梗五加果酿造短梗五加果酒及其酿造方法。
背景技术
短梗五加、五加参,英文名称:Manyprickle Acathopanax Root属五加科五加属,生于山坡林中及路旁灌丛中,分布于东北、华中、华东、华南等地。
经研究分析短梗五加中主要成分为;多糖、氨基酸、脂肪酸、维生素A、B1、B2及多量的胡萝卜素;含有芝麻脂素、香豆精、黄酮、木牷酮、非芳香性不饱和有机酸,以及锰、铜、镁、钴、镍、锌、铁、钠、钾、钙等矿物质成分。
近代医学研究证明短梗五加的作用特点与人参基本相同,具有调节机体紊乱,使之趋于正常的功能,有良好的抗疲劳作用,较人参显著,并能明显的提高耐缺氧能力。补中、益精、强意志、祛风湿、壮筋骨、活血去瘀、健胃利尿等功效。久服“轻身耐劳”。
短梗五加含有值得注意的成分-短梗五加甙,其能刺激精神和身体活力。众多关于短梗五加的科学出版物已经证明了其抗疲劳作用,增强持久力的能力,增强机敏和学习能力。众多用法都已在人体实验中得到了证实。短梗五加是病后康复、承受过多压力或紧张,工作过量,慢性病导致身体虚弱的人群以及那些需要达到生理和心理性能高峰的人中非常受欢迎的自我药疗药物。目前同样有相当可观数量的报道指出其具有支援免疫***,恢复非正常低血压,改善循环***,使紊乱的糖脂代谢正常化。短梗五加含有短梗五加甙,对肾上腺具有良好的作用,这个微小的腺***于肾上部分泌抵抗疲劳的荷尔蒙。服用短梗五加被认为可推进机体解决从热暴露到工作过度的生理压力。并且增强抵御疾病能力。短梗五加甙显示出可提高敏锐度和物理耐力,却没有含咖啡因产品具有的效力减退。研究显示短梗五加可改善运动肌肉对氧的使用。这意味着人体可维持更久的有氧运动并更快从运动疲劳中恢复。
短梗五加主产东北及华北一些省份,产量以东北三省为多,据有关部门对东北三省野生刺五加蕴藏量调查显示,20世纪80年代之前约为1万吨,自2000年起,东北三省农民自发地开展人工种植短梗五加,2000年东北三省人工栽培短梗五加的总面积就达到了2000亩左右,由于以短梗五加为主要原料生产的新药、特药和中成药的产量有较大增长,已建和新建的饮片生产企业、保健品生产企业及生产短梗五加酒的生产企业较多,短梗五加需求量剧增,短梗五加种植面积迅猛发展到1万多亩,由于人工栽培短梗五加面积的不断增加,为短梗五加深加工奠定了良好的原料基础。
目前,国内外主要利用短梗五加为原料生产短梗五加浸膏、短梗五加茶、短梗五加药品。公开号为CN101074415A,发明名称为“刺五加酒及其制备方法”公开了利用刺五加为原料,并加入了黄芪、枸杞、山药、山楂、人参、海马、冬虫夏草等天然中草药,采用煎煮方法提取有效成分后与白酒、蜂花粉、蜂蜜、蜂王浆等调配勾兑而成。公开号为CN1159430C,发明名称为“一种刺五加葡萄酒及其制备方法”公开了用刺五加果和山葡萄为原料利用传统工艺发酵而成。
发明内容
本发明提供一种利用短梗五加果,经酶解、压榨、二次酶解、灭酶、冷却、过滤、酒精浸制、贮存,再调入适量发酵红葡萄原酒、砂糖等调配而成。此产品果香浓郁、清澈明亮、口味纯正、营养丰富,经常饮用可以提高人体免疫力,有益人身健康的食疗保健水果补酒,是果酒类的新品种。短梗五加果酒中不但含有短梗五加丰富的营养物质,还补充了蓝莓果、红树莓果的多种营养成分,经常饮用,有益健康。
本发明所述的一种短梗五加果酒,由短梗五加果、红葡萄原酒、酒精、蔗糖和酿造用水组成,短梗五加果、红葡萄原酒、脱臭酒精、蔗糖和酿造用水原料的各自的重量占总重量的百分比分别为:20-60%、5-15%、5-15%、5-20%、30-60%。
本发明方法可以通过如下措施来达到:
a、将短梗五加果用螺杆泵泵入加温设备中加热至40℃至50℃;
b、将加热后的果汁泵入酶解罐中酶解,果胶酶用量为0.4kg-1.5kg/10000kg,酶解温度为30℃-50℃,酶解时间为1-2小时;
c、酶解后将酶解果汁泵入压榨机中进行压榨;
d、将压榨制取的果汁泵入二次酶解罐中进行二次酶解;二次酶解的果胶酶用量为0.2kg-0.8kg/10000kg;酶解温度为30℃-50℃,酶解时间为1-2小时;
e、将二次酶解后的酶解果汁进行灭酶,灭酶可以在灭酶罐中密闭进行,灭酶温度90℃-100℃,时间10-15秒钟;然后冷却至常温;
f、将冷却后的果汁用硅藻土过滤机过滤;
g、将过滤后的果汁用以重量计60%-70%的脱臭酒精调至果汁含酒精的量以重量计10%-20%,备用;
h、配酒时取上述含酒精的果汁调入红葡萄原酒5-15%;蔗糖5-20%;酿造用水30-60%;用脱臭酒精将上述半成品短梗五加果酒酒精度调整为以重量计5%-15%;搅拌均匀;经过滤、灌装、包装得到短梗五加果酒成品。
本发明具备如下优点:
1、利用果胶酶酶解短梗五加果中的果胶、纤维素、多糖等不溶于水的物质,大大缩短了果酒的陈酿酿造时间,保持了原有水果的香气和风格,不破坏水果的营养成分。
2、将短梗五加果经酶解、压榨、二次酶解、灭酶、酒精浸制制成浸泡原酒陈酿,使将短梗五加果产生较好的果香,调配时调入红葡萄发酵原酒,使短梗五加果酒含有较好的发酵酒陈香,果香、酒香协调一致,使短梗五加果酒果香突出、后味绵长、口味纯正、营养丰富、舒爽适口。
3、本发明方法短梗五加果酒生产周期短,一般半年左右即可调配出厂,而且质量优良,改变了传统工艺的原酒需要长期贮存,占用大量贮存设备,积压大量资金的缺点,大大降低了果酒生产成本。
具体实施方式
实施例1
取短梗五加果400公斤,用螺杆泵泵入冷热缸中加热至50℃;加入果胶酶60克,搅拌、酶解;2小时后将酶解汁泵入压榨机中压榨;得到压榨酶解汁320公斤;将320公斤酶解汁泵入冷热缸中进行二次酶解,加入24克果胶酶,酶解温度控制在45℃-50℃,酶解2小时后将酶解汁温度上升至95℃10分钟,冷却至常温;用硅藻土过滤机过滤,得到酶解清汁300公斤;将300公斤酶解清汁加入以重量计70%脱臭酒精100公斤,制成酒精含量以重量计17%的果汁,贮存;取上述含酒精果汁400公斤于配料罐中,加入酒精含量以重量计15%的红葡萄原酒50公斤,调入以重量计70%的脱臭酒精100公斤;另外,在化糖锅中加入白砂糖110公斤,加入380公斤水,将其煮沸后冷却至常温,泵入配料罐中,搅拌均匀,经过滤、灌装、包装得到短梗五加果酒成品。
实施例2
取短梗五加果3000公斤,用螺杆泵泵入冷热缸中加热至40℃;加入果胶酶120克,搅拌、酶解;1小时后将酶解汁泵入压榨机中压榨;得到压榨酶解汁2400公斤;将2400公斤酶解汁泵入冷热缸中进行二次酶解,加入60克果胶酶,酶解温度控制在30℃-35℃,酶解1小时后将酶解汁通过热交换器进行灭酶,灭酶温度控制在120℃,时间5秒钟后冷却至常温;用硅藻土过滤机过滤,得到酶解清汁2150公斤;将2150公斤酶解清汁加入以重量计60%脱臭酒精416公斤,制成酒精含量以重量计10%的果汁,贮存;取上述含酒精果汁2500公斤于配料罐中,加入酒精含量以重量计15%的红葡萄原酒1500公斤,调入以重量计60%的脱臭酒精42公斤;另外,在化糖锅中加入白砂糖250公斤,加入5800公斤水,将其煮沸后冷却至常温,泵入配料罐中,搅拌均匀,经过滤、灌装、包装得到短梗五加果酒成品。
实施例3
取短梗五加果400公斤,用螺杆泵泵入冷热缸中加热至45℃;加入果胶酶40克,搅拌、酶解;1.5小时后将酶解汁泵入压榨机中压榨;得到压榨酶解汁330公斤;将330公斤酶解汁泵入冷热缸中进行二次酶解,加入18克果胶酶,酶解温度控制在35℃-40℃,酶解1.5小时后将酶解汁温度上升至100℃5分钟,冷却至常温;用硅藻土过滤机过滤,得到酶解清汁310公斤;将310公斤酶解清汁加入以重量计65%脱臭酒精87公斤,制成酒精含量以重量计15%的果汁,贮存;取上述含酒精果汁400公斤于配料罐中,加入酒精含量以重量计15%的红葡萄原酒150公斤,调入以重量计65%的脱臭酒精100公斤;另外,在化糖锅中加入白砂糖160公斤,加入250公斤水,将其煮沸后冷却至常温,泵入配料罐中,搅拌均匀,经过滤、灌装、包装得到短梗五加果酒成品。
实施例4
取短梗五加果3000公斤,用螺杆泵泵入冷热缸中加热至40℃;加入果胶酶450克,搅拌、酶解;1小时后将酶解汁泵入压榨机中压榨;得到压榨酶解汁2400公斤;将2400公斤酶解汁泵入冷热缸中进行二次酶解,加入200克果胶酶,酶解温度控制在40℃-45℃,酶解1.5小时后将酶解汁通过热交换器进行灭酶,灭酶温度控制在110℃,时间10秒钟后冷却至常温;用硅藻土过滤机过滤,得到酶解清汁2150公斤;将2150公斤酶解清汁加入以重量计60%脱臭酒精470公斤,制成酒精含量以重量计12%的果汁,贮存;取上述含酒精果汁2500公斤于配料罐中,加入酒精含量以重量计15%的红葡萄原酒1500公斤,调入以重量计60%的脱臭酒精150公斤;另外,在化糖锅中加入白砂糖200公斤,加入5850公斤水,将其煮沸后冷却至常温,泵入配料罐中,搅拌均匀,经过滤、灌装、包装得到短梗五加果酒成品。
Claims (2)
1、一种短梗五加果酒,由短梗五加果、红葡萄原酒、酒精、蔗糖和酿造用水组成,其特征在于:短梗五加果、红葡萄原酒、脱臭酒精、蔗糖和酿造用水原料的各自的重量占总重量的百分比分别为:20-60%、5-15%、5-15%、5-20%、30-60%。
2、一种酿造权利要求1所述的短梗五加果酒的酿造方法,其特征在于:
a、将短梗五加果用螺杆泵泵入加温设备中加热至40℃至50℃;
b、将加热后的果汁泵入酶解罐中酶解,果胶酶用量为0.4kg-1.5kg/10000kg,酶解温度为30℃-50℃,酶解时间为1-2小时;
c、酶解后将酶解果汁泵入压榨机中进行压榨;
d、将压榨制取的果汁泵入二次酶解罐中进行二次酶解;二次酶解的果胶酶用量为0.2kg-0.8kg/10000kg;酶解温度为30℃-50℃,酶解时间为1-2小时;
e、将二次酶解后的酶解果汁进行灭酶,灭酶在灭酶罐中密闭进行,灭酶温度95℃-100℃,时间5-10分钟;然后冷却至常温;灭酶也可以在热交换器中进行,灭酶温度90℃-100℃,时间10-15秒钟,然后冷却至常温;
f、将冷却后的果汁用硅藻土过滤机过滤;
g、将过滤后的果汁用以重量计60%-70%的脱臭酒精调至果汁含酒精的量以重量计10%-20%,贮存;
h、配酒时取上述含酒精的果汁调入红葡萄原酒5-15%;蔗糖5-20%;酿造用水30-60%;用脱臭酒精将上述半成品短梗五加果酒酒精度调整为以重量计5%-15%;搅拌均匀;过滤、灌装、包装得到短梗五加果酒成品。
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