CN103205339B - 一种木瓜黄牛茶米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种木瓜黄牛茶米酒及其制备方法。其由下列重量份的原料制成:糯米65-75、木瓜5-10、黄牛茶8-12、山茱萸2-3、百合1-3、肉苁蓉2-3、白术1-2、向日葵花盘1-2、白花蛇舌草2-3、红糖3-4、酒曲10-15、高粱酒20-30。本发明利用白术、白花蛇舌草、肉苁蓉等中草药的浸提液浸泡木瓜,既能发挥木瓜的营养性,又能发挥中草药的功能性,两者相辅相成,从而提高米酒的营养功效。本发明制备出的米酒口感好,香气浓郁,香甜可口,酸中带甜,具有清热解毒、舒筋通络、健脾益气、补肾助阳、润肠通便、养血敛阴等功效,且无任何毒副作用,适合各类人群饮用,是一种全新的营养保健酒。
Description
技术领域
本发明涉及一种木瓜黄牛茶米酒,属于食品加工技术领域。
背景技术
木瓜是人们熟悉的水果,不但味道又香又甜,性温味酸,而且还有保健美容、平肝和胃,舒筋络、活筋骨、降血压等功效。木瓜含有各种酶元素,维生素(维他命)及矿物质,而最丰富的维生素是维生素A、复合维生素B、维生素C及维生素E。木瓜的果实富含17种以上氨基酸及钙、铁等,还含有木瓜蛋白酶、番木瓜碱等。木瓜能消除体内过氧化物等毒素,净化血液,对肝功能障碍及高血脂、高血压病具有防治效果。
目前,人们已经知道黄牛茶具有解暑清热,利湿消滞等功效,将黄牛茶作为日常饮料原料使用,但很少见到将黄牛茶与木瓜配合起来制备木瓜黄牛茶米酒的报道。
发明内容
本发明的目的在于,为了丰富米酒的种类和口味,提供一种木瓜黄牛茶米酒及其制备方法。
为达到以上目的,本发明的技术方案如下:
一种木瓜黄牛茶米酒,由下列重量份的原料制成:糯米 65-75、木瓜 5-10、黄牛茶8-12、山茱萸 2-3、百合1-3、肉苁蓉2-3、白术1-2、向日葵花盘1-2、白花蛇舌草2-3、红糖 3-4、酒曲 10-15、高粱酒 20-30。
一种木瓜黄牛茶米酒的制备方法,包括以下步骤:
(1)浸提
将配方中中草药原料山茱萸、百合、肉苁蓉、白术、向日葵花盘、白花蛇舌草经挑拣除杂,清洗后,送入粉碎机粉碎,粉碎后过50-60目筛,将过筛后的中草药颗粒均匀投入浸提罐中,再加入高粱酒,密封浸泡4-6天,过滤去渣,得中草药浸提液;再将干木瓜洗净后放入中草药浸提液中密封浸泡7-10天,过滤去渣,得木瓜浸提液;
(2)泡米
用山泉水淘洗糯米3-4次,然后放入盆中,加入没过米面3-4厘米高的凉山泉水,盖好盖子放置6-12小时,使米粒吸饱水,泡好后捞出沥干水分;
(3)蒸米
将上述泡好的糯米均匀松散地平铺在蒸锅笼屉上,盖上锅盖用旺火蒸煮10-20分钟,至糯米蒸熟蒸透即可;
(4)淋饭
糯米蒸熟后,将糯米倒在可沥水的盛具内,再平摊开,用凉山泉水从糯米上淋下过滤,使糯米淋散、沥冷;待米饭冷却至40℃以下后将糯米饭舀入干净无油渍玻璃容器中,加入黄牛茶,揉捏糯米饭,使糯米饭和黄牛茶均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得木瓜浸提液加热至35-40℃,加入酒曲和红糖,搅拌均匀,然后均匀撒入糯米饭中,边撒边用手抓拌均匀,拌好后,用手掌将米饭轻轻压实抚平,中间再用手指挖个直径3-4厘米的深窝;
(6)发酵
将容器盖严,放在28-32℃温度下发酵36-48小时,至气味芳香,汁液味道甜美,酒味不冲鼻即可;
(7)灌装、杀菌
将上述发酵液过滤后进行灌装,灌装后产品在温度为80-90℃下水浴杀菌15-20分钟,冷却至常温即得成品。
本发明的有益效果:
本发明利用白术、白花蛇舌草、肉苁蓉等中草药的浸提液浸泡木瓜,既能发挥木瓜的营养性,又能发挥中草药的功能性,两者相辅相成,从而提高米酒的营养功效。本发明制备出的米酒口感好,香气浓郁,香甜可口,酸中带甜,具有清热解毒、舒筋通络、健脾益气、补肾助阳、润肠通便、养血敛阴等功效,且无任何毒副作用,适合各类人群饮用,是一种全新的营养保健酒。
具体实施方式
一种木瓜黄牛茶米酒,由下列重量份的原料制成:糯米 70份、木瓜 8份、黄牛茶10份、山茱萸 3份、百合1份、肉苁蓉2份、白术1份、向日葵花盘2份、白花蛇舌草2份、红糖 4份、酒曲 15份、高粱酒 25份。
一种木瓜黄牛茶米酒的制备方法,包括以下步骤:
(1)浸提
将配方中中草药原料山茱萸、百合、肉苁蓉、白术、向日葵花盘、白花蛇舌草经挑拣除杂,清洗后,送入粉碎机粉碎,粉碎后过60目筛,将过筛后的中草药颗粒均匀投入浸提罐中,再加入高粱酒,密封浸泡5天,过滤去渣,得中草药浸提液;再将干木瓜洗净后放入中草药浸提液中密封浸泡8天,过滤去渣,得木瓜浸提液;
(2)泡米
用山泉水淘洗糯米4次,然后放入盆中,加入没过米面4厘米高的凉山泉水,盖好盖子放置10小时,使米粒吸饱水,泡好后捞出沥干水分;
(3)蒸米
将上述泡好的糯米均匀松散地平铺在蒸锅笼屉上,盖上锅盖用旺火蒸煮15分钟,至糯米蒸熟蒸透即可;
(4)淋饭
糯米蒸熟后,将糯米倒在可沥水的盛具内,再平摊开,用凉山泉水从糯米上淋下过滤,使糯米淋散、沥冷;待米饭冷却至40℃以下后将糯米饭舀入干净无油渍玻璃容器中,加入黄牛茶,揉捏糯米饭,使糯米饭和黄牛茶均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得木瓜浸提液加热至35℃,加入酒曲和红糖,搅拌均匀,然后均匀撒入糯米饭中,边撒边用手抓拌均匀,拌好后,用手掌将米饭轻轻压实抚平,中间再用手指挖个直径3厘米的深窝;
(6)发酵
将容器盖严,放在30℃温度下发酵42小时,至气味芳香,汁液味道甜美,酒味不冲鼻即可;
(7)灌装、杀菌
将上述发酵液过滤后进行灌装,灌装后产品在温度为85℃下水浴杀菌20分钟,冷却至常温即得成品。
本发明生产出来的米酒清亮透明,无肉眼可见的异物,具有独特浓郁的香气,无异味,味感柔和,香甜可口,酸中带甜,其理化和卫生检验报告分别见表1和表2。
表1
项目 | 指标 | 检测结果 |
酒精度/(20℃ % vol)° | ≥10 | 12.4 |
总酸(以乳酸计)/(g/L) | ≥3.0 | 6.9 |
总糖(以葡萄糖计)/(g/L) | ≥80 | 85 |
氨基酸态氮/(g/L) | ≥0.20 | 0.52 |
表2
项目 | 指标 | 检测结果 |
铅(mg/L) | ≤0.5 | 0.03 |
砷(mg/L) | ≤0.05 | 0.01 |
细菌总数(cfu/ml) | ≤50 | 22 |
大肠菌群(MPN) | ≤3 | 2 |
致病菌 | 不得检出 | 未检出 |
Claims (1)
1.一种木瓜黄牛茶米酒,其特征在于,由下列重量份的原料制成:糯米 65-75、木瓜 5-10、黄牛茶8-12、山茱萸 2-3、百合1-3、肉苁蓉2-3、白术1-2、向日葵花盘1-2、白花蛇舌草2-3、红糖 3-4、酒曲 10-15、高粱酒 20-30;
所述的木瓜黄牛茶米酒的制备方法,包括以下步骤:
(1)浸提
将配方中中草药原料山茱萸、百合、肉苁蓉、白术、向日葵花盘、白花蛇舌草经挑拣除杂,清洗后,送入粉碎机粉碎,粉碎后过50-60目筛,将过筛后的中草药颗粒均匀投入浸提罐中,再加入高粱酒,密封浸泡4-6天,过滤去渣,得中草药浸提液;再将干木瓜洗净后放入中草药浸提液中密封浸泡7-10天,过滤去渣,得木瓜浸提液;
(2)泡米
用山泉水淘洗糯米3-4次,然后放入盆中,加入没过米面3-4厘米高的凉山泉水,盖好盖子放置6-12小时,使米粒吸饱水,泡好后捞出沥干水分;
(3)蒸米
将上述泡好的糯米均匀松散地平铺在蒸锅笼屉上,盖上锅盖用旺火蒸煮10-20分钟,至糯米蒸熟蒸透即可;
(4)淋饭
糯米蒸熟后,将糯米倒在可沥水的盛具内,再平摊开,用凉山泉水从糯米上淋下过滤,使糯米淋散、沥冷;待米饭冷却至40℃以下后将糯米饭舀入干净无油渍玻璃容器中,加入黄牛茶,揉捏糯米饭,使糯米饭和黄牛茶均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得木瓜浸提液加热至35-40℃,加入酒曲和红糖,搅拌均匀,然后均匀撒入糯米饭中,边撒边用手抓拌均匀,拌好后,用手掌将米饭轻轻压实抚平,中间再用手指挖个直径3-4厘米的深窝;
(6)发酵
将容器盖严,放在28-32℃温度下发酵36-48小时,至气味芳香,汁液味道甜美,酒味不冲鼻即可;
(7)灌装、杀菌
将上述发酵液过滤后进行灌装,灌装后产品在温度为80-90℃下水浴杀菌15-20分钟,冷却至常温即得成品。
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