CN105002060B - 一种琥珀色灵芝黄秋葵稠酒及制备方法 - Google Patents
一种琥珀色灵芝黄秋葵稠酒及制备方法 Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
本发明公开了一种琥珀色灵芝黄秋葵稠酒及制备方法,它由一定比例的黄秋葵、灵芝菌丝体发酵液、白砂糖、果浆酶、安琪果酒酵母、乳酸菌种子液原料制成,步骤是:(1)鲜嫩黄秋葵果实,除梗、清洗,常压蒸煮后,冷却;(2)摆放在带夹层的塑料池中,压实、密封,保温;(3)将黄秋葵切成小段,加水磨浆,得黄秋葵浆液,加入果浆酶保温酶解,板框压滤取汁,得黄秋葵汁;(4)灵芝菌丝体发酵液经降膜蒸发器浓缩,加白砂糖调整糖度,加入乳酸菌种子液,加入安琪果酒酵母,厌氧发酵后,过滤、澄清、高温杀菌,为黄秋葵稠酒。配方合理,具有琥珀色、口感黏稠滑润,酯香浓郁,缓解疲劳,灵芝多糖含量在0.4g/100mL以上,黄秋葵粘液类物质含量在10g/100mL以上。
Description
技术领域
本发明属于食品酿造技术领域,更具体涉及一种琥珀色灵芝黄秋葵稠酒,同时还涉及一种琥珀色灵芝黄秋葵稠酒的制备方法。
背景技术
黄秋葵,别名秋葵,又因为它羊角一般的果实形状,被人们形象地称为羊角豆,属锦葵科秋葵属一年生草本植物,一种适于广大地区耕种又具有较大经济潜力的新型蔬菜,人们主要以采集嫩果荚为食,既是营养丰富的鲜美蔬菜,又有药用保健效果。黄秋葵肉质柔嫩、润滑的嫩荚,营养价值高,风味独特,嫩荚果中含有丰富的粘液类物质,主要物质有半乳聚糖、***聚糖、可溶性纤维果胶类多糖及糖蛋白的混合物,具有抗疲劳、健胃保肝、能减少肺损伤、提高机体免疫力、抗癌作用、利尿、增强血管扩张力、保护心脏等保健功能。
灵芝(Ganodermalucidum)属担子菌纲、多孔菌目、灵芝属、灵芝科,以紫芝和赤芝药效为最好,含有灵芝多糖、灵芝酸、灵芝蛋白、麦角甾醇、生物碱、萜类、呋喃类衍生物等功能物质和多种氨基酸、有机酸、微量元素等。灵芝功能作用在于它镇定抗疲劳、增强免疫功能、提高人体免疫力。它与一般的营养强化剂不同的地方在于它是从整体上调节人体机能的平衡、调动机体内部活力、调节人体新陈代谢机能、提高人体免疫力、促使全部的内脏器官机能正常化。灵芝液体发酵产生的营养成分,与子实体类似,但产量更高,且灵芝液体发酵,还有利于灵芝对微量元素,如锗、硒、锌、碘等的富集。
中国专利CN 103045429 B公开了一种黄秋葵酒的制备方法,黄秋葵经氯化锌、硫酸铜与碳酸钠溶液的浸泡和处理,磨浆,酒精发酵前添加亚硫酸,然后通过常规发酵制备了黄秋葵酒。中国专利CN 103484294 B公开了一种黄秋葵发酵酒及其制备方法,黄秋葵不经过加热或蒸煮,直接加水磨浆,调整糖度,接种米曲霉、根霉和酵母菌,发酵制备。前者对黄秋葵进行了护色处理,旨在制备颜色透亮的浅色酒;后者对黄秋葵不做蒸煮处理,容易染菌,使酒精发酵不易顺利进行,工艺操作难,而且接种的米曲霉和根酶可能会酶解黄秋葵的糖蛋白,使其丧失一定的功能性。本发明通过对黄秋葵的蒸煮灭菌灭酶,使得后面发酵工艺不易染菌;55℃左右的美拉德褐变反应,产生酒液琥珀色的诱人颜色;通过酶解、乳酸发酵和酒精发酵,增强了酒液酯香味,又有效保留的黄秋葵粘液类物质,并开发了一款抗疲劳产品。
通过检索国内外的现有技术发现,目前尚没有以黄秋葵、灵芝菌丝体发酵液为主料制备琥珀色灵芝黄秋葵稠酒的文献报道。
发明内容
本发明的目的是在于提供了一种具有诱人的琥珀色灵芝黄秋葵稠酒,该稠酒选用鲜嫩黄秋葵、灵芝发酵液为原料,辅以白砂糖,采用乳酸菌和酵母菌协同发酵制备而成,配方合理,具有琥珀色、口感黏稠滑润、酯香浓郁、缓解疲劳等特点。
本发明的另一个目的是在于提供了一种琥珀色灵芝黄秋葵稠酒的制备方法,工艺简单,操作简便,生产设备成本低、自动化程度高、可操作性好、不易染菌。采用该方法制备的灵芝黄秋葵酒,经测定,灵芝多糖含量在0.4g/100mL以上,黄秋葵粘液类物质含量在10g/100mL以上。
为了实现上述的目的,本发明采用以下技术措施:
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成:
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成(优选范围):
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成(最好范围):
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成(最佳值):
一种琥珀色灵芝黄秋葵稠酒的制备方法,其步骤是:
(1)鲜嫩黄秋葵果实,除梗、清洗,常压蒸煮10-20min后,冷却至54-56℃;
(2)整齐摆放在带夹层的塑料池(长×宽×高=240×150×100,单位:cm)中,压实、密封,40-55℃保温48-72h;
(3)将黄秋葵切成2-4cm长的小段,按1:1-1.5的比例加水磨浆,得黄秋葵浆液,加入果浆酶44-46℃保温酶解1.8-2.2h,板框压滤取汁,得黄秋葵汁;
(4)灵芝菌丝体发酵液经降膜蒸发器浓缩至原来体积的1/2,或不浓缩,加白砂糖调整糖度至18%-22%,保温18-25℃,加入乳酸菌种子液,厌氧发酵36-48h后,再加入活化好的安琪果酒酵母,10-15℃厌氧发酵15-20d后,过滤、澄清、调配、灌装、瞬时高温(114-116℃保持7s)杀菌,即为琥珀色灵芝黄秋葵稠酒。
优选地,如上所述的琥珀色灵芝黄秋葵稠酒的制备方法,其中步骤(4)中所述的灵芝菌丝体发酵液按如下方法制备而成:用试管固态培养基活化保藏的灵芝菌,28℃培养7d后,取面积为2(cm)2的菌丝块加入到灭菌后的液态发酵培养基(按水150mL配制)中,26℃培养3d,得灵芝菌种子液,按10%(质量比)的接种量接种到扩大的液态发酵培养基(按水1500mL配制)中,26℃培养7d,得灵芝菌丝体发酵液。(菌种来源:灵芝/14042)
A、固态培养基:蛋白胨5.0g,葡萄糖10.0g,NaCl 5.0g,CaCO3 0.2g,琼脂15.0g,蒸馏水1.0L。pH7.2~7.4。
B、液态发酵培养基:葡萄糖4.0%、萌芽米3.0%、豆粕4.0%、酵母膏0.2%、KH2PO40.1%、VB1 0.01%、MgSO4·7H2O 0.5%、水100%。
优选地,如上所述的琥珀色灵芝黄秋葵稠酒的制备方法,其中步骤(4)中所述的乳酸菌种子液按如下方法制备而成:用试管MRS固态培养基活化乳酸菌,30℃培养28h,得活化后的乳酸菌,用接种环刮取菌丝接种到200mL的MRS液态培养基中培养制备一级乳酸菌种子液,28℃培养48h,按10%的接种量接种到2L的MRS液态发酵培养基扩大培养为二级乳酸菌种子液。(菌种来源:短乳杆菌/20014)
优选地,如上所述的琥珀色灵芝黄秋葵稠酒的制备方法,其中步骤(4)中所述的安琪果酒酵母的活化方法按其说明书操作,即按酵母与葡萄糖溶液1:10的质量比,将酵母加入到2.5%的葡萄糖溶液中,35℃活化1-2h。
与现有技术相比,本发明涉及的琥珀色灵芝黄秋葵稠酒具有如下优点和显著的进步:
(1)对黄秋葵进行常压蒸煮以达到灭菌灭酶的目的,一方面可以防止黄秋葵腐败变质,一方面通过灭酶活以保障下一步在塑料池中,将黄秋葵压实、密封、40-55℃保温48-72h的过程促进酒液琥珀色的形成。
(2)采用先异型乳酸发酵,后酒精发酵的低温发酵工艺,产生乳酸、乙酸、乳酸乙酯、乙酸乙酯等成分,使得本发明酒液口感醇厚、酯香浓郁。
(3)酒液中因含有的灵芝多糖和黄秋葵粘液类物质中的糖蛋白,具有镇定、抗疲劳效果。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案做进一步作描述,但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1:
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成:
一种琥珀色灵芝黄秋葵稠酒的制备方法,其步骤是:
1.鲜嫩黄秋葵果实,除梗、清洗,称取一定比例的干净的黄秋葵,常压蒸煮20min后,冷却至55℃;
2.整齐摆放在带夹层的塑料池(长×宽×高=240×150×100,单位:cm)中,压实、密封,塑料池夹层通入循环水以保持55℃的温度48h;
3.将黄秋葵切成3cm长的小段,加一定比例的水,磨浆,得黄秋葵浆液,加入一定比例的果浆酶,45℃酶解2.0h,板框压滤取汁,得黄秋葵汁;
4.加入一定比例的灵芝菌丝体发酵液,加一定比例的白砂糖,调整糖度,保温25℃,加入一定比例的乳酸菌种子液,厌氧发酵36h后,取一定比例的安琪果酒酵母,活化好后加入,15℃厌氧发酵20d后,过滤、澄清、调配、灌装、瞬时高温(115℃保持7s)杀菌,即为琥珀色灵芝黄秋葵稠酒。成品酒为琥珀色,酯香浓郁、口感爽滑,酒精度为10.4%(体积分数)、还原糖含量0.4g/100mL、乙酸乙酯含量241.39mg/L、乳酸乙酯含量118.83mg/L、灵芝多糖含量0.42g/100mL、黄秋葵粘液类物质含量12.5g/100mL。
所述灵芝菌丝体发酵液的制备方法如下:用试管固态培养基(蛋白胨5.0g、葡萄糖10.0g、NaCl 5.0g、CaCO3 0.2g、琼脂15.0g、蒸馏水1.0L,pH7.2~7.4)活化灵芝菌,28℃培养7d后,取面积为2(cm)2的菌丝块加入到灭菌后的液态发酵培养基(葡萄糖6.0g、萌芽米4.5g、豆粕6.0g、酵母膏0.3g、KH2PO4 0.15g、VB1 0.015g、MgSO4·7H2O 0.75g、水150mL)中,26℃培养3d后,加入到扩大液态培养基(葡萄糖60g、萌芽米45g、豆粕60g、酵母膏3g、KH2PO41.5g、VB1 0.15g、MgSO4·7H2O 7.5g、水1500mL)中,26℃培养7d,得灵芝菌丝体发酵液。
所述乳酸菌种子液的制备方法如下:MRS固态培养基活化乳酸菌,30℃培养28h,用接种环刮取少量接种到200mL的MRS液态培养基中,28℃培养48h,10%的接种量接种到2L的MRS液态培养基中扩大培养的乳酸菌种子液。
所述安琪果酒酵母活化方法如下:取酵母1.2kg,加入到12kg 2.5%的葡萄糖溶液中,35℃活化1h。
实施例2:
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成:
制备方法与实施例1相同,不同在于:“步骤4”中,取灵芝菌丝体发酵液重量份为400,经降膜蒸发器浓缩至200;所有步骤中的原料重量份不同。采取上述操作制备的琥珀色灵芝黄秋葵稠酒,有少许苦味,酒精度为11.2%(体积分数)、还原糖含量0.42g/100mL、乙酸乙酯含量233.19mg/L、乳酸乙酯含量123.91L、灵芝多糖含量为0.83g/100mL、黄秋葵粘液类物质含量12.9g/100mL。
实施例3:
一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成:
制备方法与实施例1相同,不同在于:“步骤3”中,酶解温度为52℃、时间为1.8h;所有步骤中的原料重量份不同。采取上述操作制备的琥珀色灵芝黄秋葵稠酒,相比实施例1,酯香更浓郁、酒体更稠,酒精度为12.4%(体积分数)、还原糖含量0.48g/100mL、乙酸乙酯含量256.31mg/L、乳酸乙酯含量189.65mg/L、灵芝多糖含量0.90g/100mL、黄秋葵粘液类物质含量15.2g/100mL。
上述3个实施例琥珀色灵芝黄秋葵稠酒的主要指标如下表:
Claims (6)
1.一种琥珀色灵芝黄秋葵稠酒,它由以下重量份的原料制成:
上述琥珀色灵芝黄秋葵稠酒的制备方法,其步骤是:
(1)鲜嫩黄秋葵果实,除梗、清洗,常压蒸煮10-20min后,冷却至54-56℃;
(2)整齐摆放在带夹层的塑料池中,压实、密封,40-55℃保温48-72h;
(3)将黄秋葵切成2-4cm长的小段,按1:1-1.5的比例加水磨浆,得黄秋葵浆液,加入果浆酶44-46℃保温酶解1.8-2.2h,板框压滤取汁,得黄秋葵汁;
(4)灵芝菌丝体发酵液经降膜蒸发器浓缩至原来体积的1/2,或不浓缩,加白砂糖调整糖度至18%-22%,保温18-25℃,加入乳酸菌种子液,厌氧发酵36-48h后,再加入活化好的安琪果酒酵母,10-15℃厌氧发酵15-20d后,过滤、澄清、调配、灌装、高温杀菌,为琥珀色灵芝黄秋葵稠酒;
其中步骤(4)中所述的灵芝菌丝体发酵液按如下方法制备而成:用试管固态培养基活化保藏的灵芝菌,28℃培养7d后,取面积为2cm2的菌丝块加入到灭菌后的液态发酵培养基中,26℃培养3d,得灵芝菌种子液,按10wt%的接种量接种到扩大的液态发酵培养基中,26℃培养7d,得灵芝菌丝体发酵液;
所述的乳酸菌种子液按如下方法制备而成:用试管MRS固态培养基活化乳酸菌,30℃培养28h,得活化的乳酸菌,用接种环刮取菌丝接种到200mL的MRS液态培养基中培养制备一级乳酸菌种子液,28℃培养48h,按10%的接种量接种到2L的MRS液态发酵培养基扩大培养为二级乳酸菌种子液。
2.根据权利要求1所述的一种琥珀色灵芝黄秋葵稠酒,其特征在于:
3.根据权利要求1所述的一种琥珀色灵芝黄秋葵稠酒,其特征在于:
4.根据权利要求1所述的一种琥珀色灵芝黄秋葵稠酒,其特征在于:
5.根据权利要求1所述的一种琥珀色灵芝黄秋葵稠酒,其特征在于:
6.根据权利要求1所述的一种琥珀色灵芝黄秋葵稠酒,其特征在于:
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