CN104987998A - 一种炭烧大麦玉米酒及其制备方法 - Google Patents

一种炭烧大麦玉米酒及其制备方法 Download PDF

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CN104987998A
CN104987998A CN201510336565.1A CN201510336565A CN104987998A CN 104987998 A CN104987998 A CN 104987998A CN 201510336565 A CN201510336565 A CN 201510336565A CN 104987998 A CN104987998 A CN 104987998A
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刘伟
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Abstract

本发明公开了一种炭烧大麦玉米酒，是由下述重量份的原料制成：大麦仁100-120、苦荞麦30-40、玉米粒70-80、青稞20-30、咖啡豆30-40、桑葚20-30、枸杞子20-30、茯苓6-7、化橘红2-3、百日菊4-5、荷蒂3-4、马鞭草7-8、玄参1-2、增香粉30-40、柠檬草和竹炭适量、椰汁和白酒适量；本发明将大麦仁、苦荞麦、玉米粒、咖啡豆等原料用椰汁浸泡后再炭烧，使得白酒香味浓郁，在含有麦香、玉米清香、咖啡香的基础上又有独特炭烧香味和椰香，香气袭人，口感醇美，长期饮用具有降三高、抗衰老、提神醒脑、健脾益胃、养阴润肺、增强人体免疫、促进新陈代谢等功效。

Description

一种炭烧大麦玉米酒及其制备方法
技术领域
本发明涉及一种保健酒，尤其涉及一种炭烧大麦玉米酒及其制备方法。
背景技术
成熟的桑葚色泽紫红，美味多汁、酸甜可口，更具有补肝益肾、生津润肠、乌发明目、延缓衰老等功效，其不但可以鲜食，晒干后可作为药材使用，是一种营养丰富的药食两用果实，为此本发明以桑葚为原料提供一种保健酒。 
发明内容
本发明克服了现有技术不足，提供了一种炭烧大麦玉米酒及其制备方法。
本发明是通过以下技术方案实现的：
一种炭烧大麦玉米酒，是由下述重量份的原料制成：
大麦仁100-120、苦荞麦30-40、玉米粒70-80、青稞20-30、咖啡豆30-40、桑葚20-30、枸杞子20-30、茯苓6-7、化橘红2-3、百日菊4-5、荷蒂3-4、马鞭草7-8、玄参1-2、增香粉30-40、柠檬草和竹炭适量、椰汁和白酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种炭烧大麦玉米酒制备方法，包括以下步骤：
（1）将大麦仁、苦荞麦、玉米粒、青稞、咖啡豆、桑葚、枸杞子拣去杂质后洗净、晾干，再用椰汁浸泡7-8小时，全部捞出晾干后得到主料；
（2）将柠檬草晒干后切碎，与竹炭混合均匀，得到增香炭，将上述主料均匀平铺在不锈钢密网上，下面点燃增香炭进行烘烤，小火慢烤至主料熟香，冷却后得到炭烧主料；
（3）将茯苓、化橘红、百日菊、荷蒂、马鞭草、玄参混合粉碎，加入6-7倍清水，小火煎煮1-2小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述炭烧主料、中药粉与增香粉混合均匀，送入8-10倍白酒中，在20-25℃下密封陈酿，每4-5天摇晃1次，30-40天后即可取上清酒液饮用。
与现有技术相比，本发明的优点是：
本发明将大麦仁、苦荞麦、玉米粒、咖啡豆等原料用椰汁浸泡后再炭烧，使得白酒香味浓郁，在含有麦香、玉米清香、咖啡香的基础上又有独特炭烧香味和椰香，香气袭人，口感醇美，长期饮用具有降三高、抗衰老、提神醒脑、健脾益胃、养阴润肺、增强人体免疫、促进新陈代谢等功效。
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：
一种炭烧大麦玉米酒，是由下述重量（斤）的原料制成：
大麦仁100、苦荞麦30、玉米粒70、青稞20、咖啡豆30、桑葚20、枸杞子20、茯苓6、化橘红2、百日菊4、荷蒂3、马鞭草7、玄参1、增香粉30、柠檬草和竹炭适量、椰汁和白酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子8成满，盖上椰盖，水浴加热至沸腾，保温30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种炭烧大麦玉米酒制备方法，包括以下步骤：
（1）将大麦仁、苦荞麦、玉米粒、青稞、咖啡豆、桑葚、枸杞子拣去杂质后洗净、晾干，再用椰汁浸泡8小时，全部捞出晾干后得到主料；
（2）将柠檬草晒干后切碎，与竹炭混合均匀，得到增香炭，将上述主料均匀平铺在不锈钢密网上，下面点燃增香炭进行烘烤，小火慢烤至主料熟香，冷却后得到炭烧主料；
（3）将茯苓、化橘红、百日菊、荷蒂、马鞭草、玄参混合粉碎，加入6倍清水，小火煎煮1小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述炭烧主料、中药粉与增香粉混合均匀，送入10倍白酒中，在25℃下密封陈酿，每4天摇晃1次，30天后即可取上清酒液饮用。

Claims (2)

1.一种炭烧大麦玉米酒，其特征在于是由下述重量份的原料制成：
大麦仁100-120、苦荞麦30-40、玉米粒70-80、青稞20-30、咖啡豆30-40、桑葚20-30、枸杞子20-30、茯苓6-7、化橘红2-3、百日菊4-5、荷蒂3-4、马鞭草7-8、玄参1-2、增香粉30-40、柠檬草和竹炭适量、椰汁和白酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
2.一种如权利要求1所述的炭烧大麦玉米酒制备方法，其特征在于包括以下步骤：
（1）将大麦仁、苦荞麦、玉米粒、青稞、咖啡豆、桑葚、枸杞子拣去杂质后洗净、晾干，再用椰汁浸泡7-8小时，全部捞出晾干后得到主料；
（2）将柠檬草晒干后切碎，与竹炭混合均匀，得到增香炭，将上述主料均匀平铺在不锈钢密网上，下面点燃增香炭进行烘烤，小火慢烤至主料熟香，冷却后得到炭烧主料；
（3）将茯苓、化橘红、百日菊、荷蒂、马鞭草、玄参混合粉碎，加入6-7倍清水，小火煎煮1-2小时，过滤，滤液冷冻干燥，得到中药粉；
（4）将上述炭烧主料、中药粉与增香粉混合均匀，送入8-10倍白酒中，在20-25℃下密封陈酿，每4-5天摇晃1次，30-40天后即可取上清酒液饮用。
CN201510336565.1A 2015-06-17 2015-06-17 一种炭烧大麦玉米酒及其制备方法 Pending CN104987998A (zh)

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Application publication date: 20151021