CN103232919A - 一种含仙人掌的茶米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种含仙人掌的茶米酒,是由下述重量份的原料制成:糯米180-200、大米20-30、老鹰茶5-6、食用仙人掌10-15、蜂蜜5-8、葡萄叶2-3、女贞子1-2、山茱萸2-3、花生壳1-2、肉苁蓉2-3、苹果3-4、苹果花1-2、甜酒曲1-1.5、麸曲2-3、白酒20-30;本发明生产的米酒中加入的葡萄叶能够强心、利尿、镇静及减慢心率,花生壳能够敛肺止咳,女贞子能够补益肝肾、乌须明目,山茱萸能够补益肝肾、收敛固涩、固精缩尿、生津止渴,肉苁蓉能够补肾阳、益精血、润肠通便,仙人掌能够清热解毒、散瘀消肿、健胃止痛,并且富含维生素和矿物质,具有降血糖、降血脂、降血压的功效;米酒的酒精度低,口感醇厚,清香浓郁,更具有良好的营养保健价值。
Description
技术领域
本发明涉及一种米酒,尤其涉及一种含仙人掌的茶米酒及其制备方法。
背景技术
众所周知,糯米酒是由糯米糖化后发酵制成的,酒精含量较低,含丰富的糖类、维生素等营养物质,有很好的滋补功效,又称为江米酒、甜酒、酒酿,酿制工艺简单,口味香甜醇美,乙醇含量较低,有明显的发酵酒香味。果酒具有明显的水果香味,初始发酵完毕的果酒果香味浓郁,但缺乏酒的醇味,本发明为丰富米酒的种类和口味而开发出了既具有果酒香味,又具有营养保健价值的米酒。
发明内容
本发明克服了现有技术中的不足,提供了一种含仙人掌的茶米酒及其制备方法。
本发明是通过以下技术方案实现的:
一种含仙人掌的茶米酒,是由下述重量份的原料制成:
糯米180-200、大米20-30、老鹰茶5-6、食用仙人掌10-15、蜂蜜5-8、葡萄叶2-3、女贞子1-2、山茱萸2-3、花生壳1-2、肉苁蓉2-3、苹果3-4、苹果花1-2、甜酒曲1-1.5、麸曲2-3、白酒20-30。
一种含仙人掌的茶米酒的制备方法,包括以下步骤:
(1)将大米、老鹰茶洗净后混合粉碎,加少量清水浸泡3-4小时后煮熟,冷却后再加入淀粉酶,在80-90℃下液化10-15分钟,过滤得到大米液化料;
(2)将糯米洗净,用25-30℃的清水浸泡5-6小时,使米粒吸饱水,再捞出糯米沥干水分,和大米液化料一起装入密封桶内,在90-100℃下用水浴加热50-60分钟至糯米熟透,再将糯米摊开,自然冷却至30-40℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30-35℃的温水活化25-30分钟,密封酿酒桶,在25-35℃的温度下糖化35-40小时;
(4)将葡萄叶、女贞子、山茱萸、花生壳、肉苁蓉洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡4-6天,用80-100目滤布过滤去渣,得中药浸提液;
(5)将苹果去皮去核洗净后榨汁,过滤得果汁,将苹果花洗净,在95-100℃下蒸汽热烫3-4分钟,迅速冷却后粉碎,与果汁混合均匀,得到苹果汁;
(6)将食用仙人掌去刺去皮洗净后,在浓度为2-3%的食盐水中浸泡20-30分钟,取出后与蜂蜜一起磨浆,得到仙人掌浆;
(7)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、苹果汁、仙人掌浆混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵3-5天,至气味芳香、酒液甘甜、酒味不冲鼻即可;
(8)煎煮:将上述发酵液用50-60目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15-20小时;
(9)灌装:冷却至10-15℃后定量灌装。
与现有技术相比,本发明的优点是:
本发明生产的米酒中加入的葡萄叶能够强心、利尿、镇静及减慢心率,花生壳能够敛肺止咳,女贞子能够补益肝肾、乌须明目,山茱萸能够补益肝肾、收敛固涩、固精缩尿、生津止渴,肉苁蓉能够补肾阳、益精血、润肠通便,仙人掌能够清热解毒、散瘀消肿、健胃止痛,并且富含维生素和矿物质,具有降血糖、降血脂、降血压的功效;米酒的酒精度低,口感醇厚,清香浓郁,更具有良好的营养保健价值。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种含仙人掌的茶米酒,是由下述重量份的原料制成:
糯米180g、大米20g、老鹰茶5g、食用仙人掌10g、蜂蜜5g、葡萄叶2g、女贞子1g、山茱萸2g、花生壳1g、肉苁蓉2g、苹果3g、苹果花1g、甜酒曲1g、麸曲2g、白酒20g。
一种含仙人掌的茶米酒的制备方法,包括以下步骤:
(1)将大米、老鹰茶洗净后混合粉碎,加少量清水浸泡3小时后煮熟,冷却后再加入淀粉酶,在80℃下液化15分钟,过滤得到大米液化料;
(2)将糯米洗净,用25℃的清水浸泡6小时,使米粒吸饱水,再捞出糯米沥干水分,和大米液化料一起装入密封桶内,在100℃下用水浴加热50分钟至糯米熟透,再将糯米摊开,自然冷却至30℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30℃的温水活化30分钟,密封酿酒桶,在25℃的温度下糖化40小时;
(4)将葡萄叶、女贞子、山茱萸、花生壳、肉苁蓉洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡4天,用80目滤布过滤去渣,得中药浸提液;
(5)将苹果去皮去核洗净后榨汁,过滤得果汁,将苹果花洗净,在95℃下蒸汽热烫4分钟,迅速冷却后粉碎,与果汁混合均匀,得到苹果汁;
(6)将食用仙人掌去刺去皮洗净后,在浓度为2%的食盐水中浸泡30分钟,取出后与蜂蜜一起磨浆,得到仙人掌浆;
(7)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、苹果汁、仙人掌浆混合,加入活化好的麸曲,搅拌均匀后在25℃下发酵5天,至气味芳香、酒液甘甜、酒味不冲鼻即可;
(8)煎煮:将上述发酵液用60目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15小时;
(9)灌装:冷却至10℃后定量灌装。
Claims (2)
1.一种含仙人掌的茶米酒,其特征在于是由下述重量份的原料制成:
糯米180-200、大米20-30、老鹰茶5-6、食用仙人掌10-15、蜂蜜5-8、葡萄叶2-3、女贞子1-2、山茱萸2-3、花生壳1-2、肉苁蓉2-3、苹果3-4、苹果花1-2、甜酒曲1-1.5、麸曲2-3、白酒20-30。
2.一种如权利要求1所述的含仙人掌的茶米酒的制备方法,其特征在于包括以下步骤:
(1)将大米、老鹰茶洗净后混合粉碎,加少量清水浸泡3-4小时后煮熟,冷却后再加入淀粉酶,在80-90℃下液化10-15分钟,过滤得到大米液化料;
(2)将糯米洗净,用25-30℃的清水浸泡5-6小时,使米粒吸饱水,再捞出糯米沥干水分,和大米液化料一起装入密封桶内,在90-100℃下用水浴加热50-60分钟至糯米熟透,再将糯米摊开,自然冷却至30-40℃;
(3)糖化:将蒸熟的糯米放入酿酒桶内,轻轻压实抚平,并将糯米团中间处挖空,将甜酒曲送入糯米挖空处,甜酒曲在使用前用30-35℃的温水活化25-30分钟,密封酿酒桶,在25-35℃的温度下糖化35-40小时;
(4)将葡萄叶、女贞子、山茱萸、花生壳、肉苁蓉洗净后沥干,混合粉碎,送入浸提罐中,再加入白酒,密封浸泡4-6天,用80-100目滤布过滤去渣,得中药浸提液;
(5)将苹果去皮去核洗净后榨汁,过滤得果汁,将苹果花洗净,在95-100℃下蒸汽热烫3-4分钟,迅速冷却后粉碎,与果汁混合均匀,得到苹果汁;
(6)将食用仙人掌去刺去皮洗净后,在浓度为2-3%的食盐水中浸泡20-30分钟,取出后与蜂蜜一起磨浆,得到仙人掌浆;
(7)二次发酵:取出糖化液,将米酒汁和米酒糟离心分离后,米酒汁与中药浸提液、苹果汁、仙人掌浆混合,加入活化好的麸曲,搅拌均匀后在25-30℃下发酵3-5天,至气味芳香、酒液甘甜、酒味不冲鼻即可;
(8)煎煮:将上述发酵液用50-60目滤布过滤,滤液送入干净容器内,加热至沸腾,再用文火煎煮15-20小时;
(9)灌装:冷却至10-15℃后定量灌装。
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CN105087278A (zh) * | 2015-09-22 | 2015-11-25 | 刘子军 | 一种果蔬米酒罐头及其制作方法 |
CN107189911A (zh) * | 2016-03-15 | 2017-09-22 | 宋庆元 | 一种运用仙人掌生产功能性健康养生酒的制备方法 |
CN113150907A (zh) * | 2021-05-23 | 2021-07-23 | 杨伯咸 | 一种红肉苹果花酒的制备方法 |
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CN102787045A (zh) * | 2012-07-17 | 2012-11-21 | 安徽省金寨县梅山酒厂 | 一种酒曲及其生产白酒的方法 |
CN102816677A (zh) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | 一种当归补血茶酒及其制备方法 |
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CN113150907A (zh) * | 2021-05-23 | 2021-07-23 | 杨伯咸 | 一种红肉苹果花酒的制备方法 |
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