CN104962418A - 宣木瓜糯米酒及其生产工艺 - Google Patents
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Abstract
宣木瓜糯米酒及其生产工艺，步骤为宣木瓜经去皮、切块和清洗后进行热烫处理，热烫结束后打浆待用；糯米经浸泡后蒸煮、摊凉，再按每千克糯米加入酒曲搅拌均匀，进行糖化；糖化结束后，加入制备得到的宣木瓜浆，同时加入灭菌水，再加入酵母，搅拌均匀，得到宣木瓜糯米酒酒醪；另取一份等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化；糖化结束后加入到宣木瓜糯米酒酒醪中，进行补料发酵；发酵结束后，酒醪经纱布过滤，过滤后的酒液加入复合澄清剂，澄清处理宣木瓜糯米酒，获得的宣木瓜糯米酒酒液加热，进行陈酿得宣木瓜糯米酒。本发明最终得到的酒液酒精度高，同时富含三萜和黄酮类化合物，是一种集营养与功能一体的保健型酒。
Description
技术领域
本发明属食品加工领域，具体涉及一种宣木瓜糯米酒及其生产工艺。
背景技术
宣木瓜含有丰富的齐墩果酸、熊果酸、木瓜蛋白酶、超氧化物歧化酶等宝贵的药用成分，含有多种人体所必学的矿物质元素和大量的维生素C，有降血压、降血脂、护肝健脾等功效。随着果酒产业也新技术的发展，宣木瓜果酒产品也问世。市场上的宣木瓜果酒无论是风味还是口感都不尽如人意，这是由于宣木瓜果实酸度高，加工后苦味强，不太适合单独用来酿造果酒。
糯米酒是一种酿造酒，酒性柔顺，酒味醇厚，风味独特、营养丰富、保健养生。此外糯米酒还具有开胃解腻、促进食欲、生津止渴、活气养血、舒筋活血、润肺养颜、保护心脏、滋阴补肾等功能。同时营养保健是当今酒类饮品发展的主旋律，接近纯生自然是人们的追求，文化意蕴是人们的精神寄托。而同时具备低度、保健养生、原生态风味和独具民族特色的糯米酒，无疑拥有巨大的市场潜力与发展前景。
宣木瓜含糖量低，目前报道宣木瓜酒是通过加入大量的糖进行酒精发酵，这样发酵出来的酒口感较差。宣木瓜和糯米配合发酵时要解决配比问题，因为宣木瓜中含有一些抑菌的活性成分会抑制糯米酒的发酵。此外，宣木瓜酚类物质含量高，容易褐变，影响酒的颜色，现有酿造技术无法直接应用于宣木瓜糯米酒的生产。
发明内容
解决的技术问题：本发明提供一种宣木瓜糯米酒及其生产工艺，以宣木瓜和糯米为主要原料，经预处理、蒸煮、糖化、初发酵、补料、再发酵、过滤、澄清、杀菌、陈酿工艺制得宣木瓜糯米酒。本发明获得的宣木瓜糯米酒香气馥郁、口味醇正、风格独特，既具有糯米酒的传统保健功能，又能发挥宣木瓜特有的功效。
技术方案：宣木瓜糯米酒的生产工艺，步骤为：（1）宣木瓜经去皮、切块和清洗后进行75~90℃热烫处理，热汤时间为5~10 min，热烫结束后打浆待用；（2）糯米经浸泡后蒸煮、摊凉，再按每千克糯米加入酒曲5~10g搅拌均匀，进行糖化，糖化时间为2 d；糖化结束后，按糯米重量1.6~2倍重量加入步骤1制备得到的宣木瓜浆，同时按照每千克糯米加1.5 L水的比例加入灭菌水，再按照每千克糯米加入酵母0.1~0.3g，搅拌均匀，发酵温度控制在18℃，发酵时间2 d，得到宣木瓜糯米酒酒醪；（3）另取一份与步骤（2）中等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化，糖化时间为2d；糖化结束后加入到发酵2d的宣木瓜糯米酒酒醪中，进行补料发酵，发酵温度为18℃，发酵时间10 d；（4）发酵结束后，酒醪经纱布过滤，过滤后的酒液按每升加入复合澄清剂1.0~1.5g进行澄清，复合澄清剂在40℃条件下澄清处理宣木瓜糯米酒24 h，透光率达95%以上，获得的宣木瓜糯米酒酒液加热至70 ℃，并维持此温度20 min，然后冷却至35℃，进行陈酿得宣木瓜糯米酒。
所述酒曲种类为苏州蜜蜂牌甜酒曲，添加量为5~10 g/kg，酵母种类为帝伯仕果酒酵母，添加量为0.1~0.3g/kg。
所述复合澄清剂配方为壳聚糖、明胶和银杏谷蛋白，其质量比例为6∶1∶3。
上述生产工艺制备得到的宣木瓜糯米酒。
有益效果：本发明提供一种以宣木瓜和糯米为主要原料，经预处理、蒸煮、糖化、初发酵、补料、再发酵、过滤、澄清、杀菌、陈酿工艺制得宣木瓜糯米酒。与现有技术相比，本发明的宣木瓜糯米酒生产方法具有一下特点：
1、宣木瓜采用热烫处理，灭活了宣木瓜中的多酚氧化酶和过氧化物酶等，使宣木瓜中的活性物质充分保留，同时也有利于酵母的发酵。
2、本发明中宣木瓜和糯米的配比合理，宣木瓜的加入量不影响酵母的发酵，最终得到的酒液酒精度高，同时富含三萜和黄酮类化合物，是一种集营养与功能一体的保健型酒。
3、本发明中采用的复合澄清剂是一种专门用于宣木瓜糯米酒澄清，该澄清剂澄清效果好，得到的酒液透光率高，配方中的银杏蛋白能加快宣木瓜酒的澄清速度，同时对宣木瓜糯米酒中的活性成分影响小。
具体实施方式
鉴于宣木瓜和糯米酒的优良功效，将宣木瓜与糯米相结合，采用黄酒发酵工艺生产宣木瓜糯米酒可以在一定程度上弥补宣木瓜的酸苦感，改善宣木瓜酒的口感，使其既具有糯米酒的传统保健功能，又能发挥宣木瓜特有的功效。在最大限度保留宣木瓜特色成分效用价值的基础上开发出绿色、营养、独具风味的新型产品，为宣木瓜的资源利用开辟新的途径。
实施例1
宣木瓜经去皮、切块和清洗后进行75℃热烫处理，热汤时间为10 min，热烫结束后打浆待用。糯米经浸泡后蒸煮、摊凉，加入苏州蜜蜂牌甜酒曲进行糖化，酒曲添加量为每千克糯米加5 g，糖化时间为2 d。糖化结束后，按糯米重量1.6倍重量加入宣木瓜浆，同时按照每千克糯米加1.5 L水的比例加入灭菌水，加入帝伯仕果酒酵母发酵，酵母添加量为每千克糯米加0.20 g，发酵温度控制在18℃，发酵时间2 d，得到宣木瓜糯米酒酒醪。另取一份与之前等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化，糖化时间为2d。糖化结束后加入到发酵2d的宣木瓜糯米酒酒醪中，进行补料发酵，发酵温度为18℃，发酵时间10 d。发酵结束后，酒醪经纱布过滤，过滤后的酒液按每升加入1.0g复合澄清剂进行澄清，所述复合澄清剂配方为壳聚糖、明胶和银杏谷蛋白，其质量比例为6∶1∶3。复合澄清剂在40℃条件下澄清处理宣木瓜糯米酒24 h，透光率达80%以上。获得的宣木瓜糯米酒酒液加热至70 ℃，并维持此温度20 min，然后冷却至35℃，进行陈酿，最终宣木瓜糯米酒酒精度为16.8%vol，总三萜含量为5.2mg/100mL，总黄酮含量为15.2mg/100mL。
实施例2
宣木瓜经去皮、切块和清洗后进行85℃热烫处理，热汤时间为7 min，热烫结束后打浆待用。糯米经浸泡后蒸煮、摊凉，加入苏州蜜蜂牌甜酒曲进行糖化，酒曲添加量为每千克糯米加7.5 g，糖化时间为2 d。糖化结束后，按糯米重量1.8倍重量加入宣木瓜浆，同时按照每千克糯米加1.5 L水的比例加入灭菌水，加入帝伯仕果酒酵母发酵，酵母添加量为每千克糯米加0.20 g，发酵温度控制在18℃，发酵时间2 d，得到宣木瓜糯米酒酒醪。另取一份与之前等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化，糖化时间为2d。糖化结束后加入发酵2d的宣木瓜糯米酒酒醪中，进行补料发酵，发酵温度为18℃，发酵时间10 d。发酵结束后，酒醪经纱布过滤，过滤后的酒液按每升加入1.2g复合澄清剂进行澄清，所述复合澄清剂配方为壳聚糖、明胶和银杏谷蛋白，其质量比例为6∶1∶3。复合澄清剂在40℃条件下澄清处理宣木瓜糯米酒24 h，透光率达88%以上。获得的宣木瓜糯米酒酒液加热至70 ℃，并维持此温度20 min，然后冷却至35℃，进行陈酿，最终宣木瓜糯米酒酒精度为16.0%vol，总三萜含量为6.8mg/100nl，总黄酮含量为16.1mg/100mL。
实施例3
宣木瓜经去皮、切块和清洗后进行90℃热烫处理，热汤时间为5 min，热烫结束后打浆待用。糯米经浸泡后蒸煮、摊凉，加入苏州蜜蜂牌甜酒曲进行糖化，酒曲添加量为每千克糯米加10 g，糖化时间为2 d。糖化结束后，按糯米重量2倍重量加入宣木瓜浆，同时按照每千克糯米加1.5 L水的比例加入凉开水，加入帝伯仕果酒酵母发酵，酵母添加量为每千克糯米加0.20 g，发酵温度控制在18℃，发酵时间2 d，得到宣木瓜糯米酒酒醪。另取一份与之前等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化，糖化时间为2d。糖化结束后加入发酵2d的宣木瓜糯米酒酒醪中，进行补料发酵，发酵温度为18℃，发酵时间10 d。发酵结束后，酒醪经纱布过滤，过滤后的酒液按每升加入1.5g复合澄清剂进行澄清，所述复合澄清剂配方为壳聚糖、明胶和银杏谷蛋白，其质量比例为6∶1∶3。复合澄清剂在40℃条件下澄清处理宣木瓜糯米酒24 h，透光率达95%以上。获得的宣木瓜糯米酒酒液加热至70 ℃，并维持此温度20 min，然后冷却至35℃，进行陈酿，最终宣木瓜糯米酒酒精度为15.0%vol，总三萜含量为8.0mg/100mL，总黄酮含量为16.8mg/100mL。
以上详细说明了本发明的实施方式，但这是为了便于理解而举的实例，不应被视为对本发明的限制。同样，任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变和替换，但所有这些改变和替换都应属于本发明权利要求的保护范围。
Claims (4)
1.宣木瓜糯米酒的生产工艺，其特征在于步骤为：
（1）宣木瓜经去皮、切块和清洗后进行75~90℃热烫处理，热汤时间为5~10 min，热烫结束后打浆待用；
（2）糯米经浸泡后蒸煮、摊凉，再按每千克糯米加入酒曲5~10g搅拌均匀，进行糖化，糖化时间为2 d；糖化结束后，按糯米重量1.6~2倍重量加入步骤1制备得到的宣木瓜浆，同时按照每千克糯米加1.5 L水的比例加入灭菌水，再按照每千克糯米加入酵母0.1~0.3g，搅拌均匀，发酵温度控制在18℃，发酵时间2 d，得到宣木瓜糯米酒酒醪；
（3）另取一份与步骤（2）中等量的糯米，按相同工艺浸泡、蒸煮、摊凉、糖化，糖化时间为2d；糖化结束后加入到发酵2d的宣木瓜糯米酒酒醪中，进行补料发酵，发酵温度为18℃，发酵时间10 d；
（4）发酵结束后，酒醪经纱布过滤，过滤后的酒液按每升加入复合澄清剂1.0~1.5g进行澄清，复合澄清剂在40℃条件下澄清处理宣木瓜糯米酒24 h，透光率达95%以上，获得的宣木瓜糯米酒酒液加热至70 ℃，并维持此温度20 min，然后冷却至35℃，进行陈酿得宣木瓜糯米酒。
2.根据权利要求1所述宣木瓜糯米酒的生产工艺，其特征在于所述酒曲种类为苏州蜜蜂牌甜酒曲，添加量为5~10 g/kg，酵母种类为帝伯仕果酒酵母，添加量为0.1~0.3g/kg。
3.根据权利要求1所述宣木瓜糯米酒的生产工艺，其特征在于所述复合澄清剂配方为壳聚糖、明胶和银杏谷蛋白，其质量比例为6∶1∶3。
4.权利要求1~3任一生产工艺制备得到的宣木瓜糯米酒。
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