CN103215162B - 一种杨梅干香蕉皮米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种杨梅干香蕉皮米酒及其制备方法。其由下列重量份的原料制成:糯米65-75、杨梅5-10、干香蕉皮10-15、柠檬皮2-3、丁香1-2、五味子1-3、芡实2-3、向日葵花盘1-2、牛膝2-3、冰糖2-4、酒曲10-15、金酒20-30。本发明利用芡实、向日葵花盘、五味子等中草药的浸提液浸泡杨梅,既能发挥杨梅的营养性,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,具有疏风散热、生津止渴、健脾开胃、清肺润燥、补中益气、祛风通络、凉血消肿等功效,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
本发明涉及一种杨梅干香蕉皮米酒,属于食品加工技术领域。
背景技术
杨梅,又名龙睛、朱红,因其形似水杨子、味道似梅子,因而取名杨梅,杨梅属于杨梅科乔木植物。杨梅是我国特产水果之一,素有初疑一颗值千金之美誉,杨梅果实色泽鲜艳,汁液多,甜酸适口,营养价值高。每100g杨梅中含蛋白质0.8g、脂肪0.1g、膳食纤维0. 8g、碳水化合物4.4g、胡萝卜素20μg、视黄醇当量3μg、硫胺素0.01mg、核黄素0.05mg、尼克酸0.3mg、维生素C 15mg、维生素E 0.81mg、钾168mg、钠0.7mg、钙10mg,镁10mg、铁1.7mg、锰0.43mg、锌0.26mg、铜0.03mg、磷9 mg、硒0 .43μg。杨梅还有生津止渴、健脾开胃之功效,多食不仅无伤脾胃,且有解毒祛寒之功效。
没有见到将干香蕉皮与杨梅配合起来制备杨梅干香蕉皮米酒的报道。
发明内容
本发明的目的在于,为了丰富米酒的种类和口味,提供一种杨梅干香蕉皮米酒及其制备方法。
为达到以上目的,本发明的技术方案如下:
一种杨梅干香蕉皮米酒,由下列重量份的原料制成:糯米 65-75、杨梅 5-10、干香蕉皮 10-15、柠檬皮 2-3、丁香1-2、五味子1-3、芡实2-3、向日葵花盘1-2、牛膝2-3、冰糖 2-4、酒曲 10-15、金酒 20-30。
一种杨梅干香蕉皮米酒的制备方法,包括以下步骤:
(1)浸提
将配方中中草药原料柠檬皮、丁香、五味子、芡实、向日葵花盘、牛膝经挑拣除杂,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,再加入金酒,密封浸泡3-4天,过滤去渣,得中草药浸提液;再将新鲜杨梅洗净后放入中草药浸提液中中煮1-2小时,过滤去渣,得杨梅浸提液;
(2)泡米
用山泉水淘洗糯米2-3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15-20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,加入干香蕉皮,揉捏糯米饭,使糯米饭和干香蕉皮均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得杨梅浸提液加热至30-35℃,加入酒曲和冰糖,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4-5厘米的深窝;
(6)发酵
将容器盖严,放在28-32℃温度下发酵42-48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:
本发明利用芡实、向日葵花盘、五味子等中草药的浸提液浸泡杨梅,既能发挥杨梅的营养性,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,具有疏风散热、生津止渴、健脾开胃、清肺润燥、补中益气、祛风通络、凉血消肿等功效,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
一种杨梅干香蕉皮米酒,由下列重量份的原料制成:糯米 70份、杨梅 6份、干香蕉皮 10份、柠檬皮3份、丁香1.5份、五味子2份、芡实2份、向日葵花盘1.5份、牛膝2份、冰糖 3份、酒曲 12份、金酒 25份。
一种杨梅干香蕉皮米酒的制备方法,包括以下步骤:
(1)浸提
将配方中中草药原料柠檬皮、丁香、五味子、芡实、向日葵花盘、牛膝经挑拣除杂,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,再加入金酒,密封浸泡3天,过滤去渣,得中草药浸提液;再将新鲜杨梅洗净后放入中草药浸提液中中煮1-2小时,过滤去渣,得杨梅浸提液;
(2)泡米
用山泉水淘洗糯米3次,然后放入盆中,加入没过米面3厘米高的凉山泉水,盖好盖子放置8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,加入干香蕉皮,揉捏糯米饭,使糯米饭和干香蕉皮均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得杨梅浸提液加热至35℃,加入酒曲和冰糖,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4厘米的深窝;
(6)发酵
将容器盖严,放在30℃温度下发酵44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15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,具有独特浓郁的杨梅香气,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 | 12.8 |
总酸(以乳酸计)/(g/L) | ≥3.0 | 6.2 |
总糖(以葡萄糖计)/(g/L) | ≥80 | 89 |
氨基酸态氮/(g/L) | ≥0.20 | 0.33 |
表2
项目 | 指标 | 检测结果 |
铅(mg/L) | ≤0.5 | 0.025 |
砷(mg/L) | ≤0.05 | 0.015 |
细菌总数(cfu/ml) | ≤50 | 21 |
大肠菌群(MPN) | ≤3 | 1 |
致病菌 | 不得检出 | 未检出 |
Claims (1)
1.一种杨梅干香蕉皮米酒,其特征在于,由下列重量份的原料制成:糯米 65-75、杨梅 5-10、干香蕉皮 10-15、柠檬皮 2-3、丁香1-2、五味子1-3、芡实2-3、向日葵花盘1-2、牛膝2-3、冰糖 2-4、酒曲 10-15、金酒 20-30;
所述的杨梅干香蕉皮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柠檬皮、丁香、五味子、芡实、向日葵花盘、牛膝经挑拣除杂,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,再加入金酒,密封浸泡3-4天,过滤去渣,得中草药浸提液;再将新鲜杨梅洗净后放入中草药浸提液中煮1-2小时,过滤去渣,得杨梅浸提液;
(2)泡米
用山泉水淘洗糯米2-3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15-20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,加入干香蕉皮,揉捏糯米饭,使糯米饭和干香蕉皮均匀地混合在一起;
(5)拌酒曲
将步骤(1)制得杨梅浸提液加热至30-35℃,加入酒曲和冰糖,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4-5厘米的深窝;
(6)发酵
将容器盖严,放在28-32℃温度下发酵42-48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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