CN106381255A - 一种藏药青稞酒曲的生产工艺 - Google Patents

一种藏药青稞酒曲的生产工艺 Download PDF

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CN106381255A
CN106381255A CN201611049834.7A CN201611049834A CN106381255A CN 106381255 A CN106381255 A CN 106381255A CN 201611049834 A CN201611049834 A CN 201611049834A CN 106381255 A CN106381255 A CN 106381255A
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杭烨超
措毛边珍
薛玉宝
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Nanjing University of Information Science and Technology
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Abstract

本发明公开了一种藏药青稞酒曲的生产工艺，将浸泡好的青稞、豌豆、藜麦分别进行蒸、煮、粉碎等工艺后，添加辣廖叶、花椒叶等添加物进行粉碎，制得粉料；另外对藏药组合物进行筛选粉碎，水蒸气熏蒸得到馏出液和藏药粉末，将藏药粉末与前者粉料混合，添加上批酒曲曲母制曲，馏出液用于后期发酵时作为共同发酵物。本发明采用上代曲母接种菌种的方式，将进一步优化菌种的配比，获得较好的遗传性，获得的酒曲具有特殊的气味，用于青稞酒的发酵，获得的酒液清澈并带有植物特有的颜色，风味独特。

Description

一种藏药青稞酒曲的生产工艺
技术领域
本发明涉及酒曲加工技术领域，具体涉及一种藏药青稞酒曲的生产工艺。
背景技术
藏药是我国传统医药中的重要组成部分。《四部医典》对藏药的配制和加工原理有规范化的论述,西藏民间还有很多具有特效的处方,本发明将藏药处方进行调整，并用特殊工艺进行制作酒曲，在提高酒类品质的同时增加保健作用对藏医、藏药的发展是一个有益的补充，具有重要的促进作用。
发明内容
本发明的目的在于提供一种质量稳定且保存时间长的藏药青稞酒曲的生产工艺，该工艺能使酿造出的青稞酒具有特殊的香味和口感，同时具有镇心安神、定惊、调血、补气、明目、降压等效果。
本发明采用的技术方案为：一种藏药青稞酒曲的生产工艺，包括下列步骤：
①取6份青稞，其中2份青稞加水大火煮30分钟后沥干水份粉碎，2份青稞80度进行炒制30分钟后粉碎，2份青稞筛选去杂物后直接粉碎，将三者混合，形成粉料I；
②取2份豌豆，于40-55度浸泡6-8小时，破壳后沥干水份粉碎，形成粉料II；
③取2份藜麦，水蒸汽熏蒸1小时后粉碎，形成粉料III；
④根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末，并将粉末混合后，放置于水蒸气熏蒸装置中进行抽提，将收集获得的液体密封保存，剩余粉末干燥后获得粉料IV；
⑤将粉料I-IV加入容器中,添加上批曲母，搅拌均匀后制成曲胚,放入25-38度曲室发酵,待菌丝布满曲胚表面时通风晾曲；
⑥酒曲成熟后用放入干燥箱，含水率达到5％以下后，放入密封罐密封,然后将密封罐置于-4-0度冰箱中保存。
本发明将浸泡好的青稞、豌豆、藜麦分别进行蒸、煮、粉碎等工艺后，添加辣廖叶、花椒叶等添加物进行粉碎，制得粉料；另外对藏药组合物进行筛选粉碎，水蒸气熏蒸得到馏出液和藏药粉末，将藏药粉末与前者粉料混合，添加上批酒曲曲母制曲，馏出液用于后期发酵时作为共同发酵物。
有益效果：本发明采用上代曲母接种菌种的方式，将进一步优化菌种的配比，获得较好的遗传性，获得的酒曲具有特殊的气味，用于青稞酒的发酵，获得的酒液清澈并带有植物特有的颜色，风味独特。
具体实施方式
下面结合具体实例对本发明做进一步描述。
实施例1：一种藏药青稞酒曲的生产工艺,包括下列步骤：
①取6公斤青稞，其中2公斤青稞加水大火煮30分钟后沥干水公斤粉碎，2公斤青稞80度进行炒制30分钟后粉碎，2公斤青稞筛选去杂物后直接粉碎，将三者混合，形成粉料I；
②取2公斤豌豆，于40度浸泡6小时，破壳后沥干水公斤粉碎，形成粉料II；
③取2公斤藜麦，水蒸汽熏蒸1小时后粉碎，形成粉料III；
④根据比例取辣廖叶50克、花椒叶10克、甘草30克、陈皮25克、五加皮15克、小茴香8克、肉桂5克、藏菖蒲35克、藏紫苑20克、乳香1克、天麻3克、人参6克、藏红花2克、藏木香5克、红景天10克干品粉碎成粉末，并将粉末混合后，放置于水蒸气熏蒸装置中进行抽提，将收集获得的液体密封保存，剩余粉末干燥后获得粉料IV；
⑤将粉料I-IV加入容器中,添加上批曲母，搅拌均匀后制成曲胚,放入25度曲室发酵,待菌丝布满曲胚表面时通风晾曲；
⑥酒曲成熟后用放入干燥箱，含水率达到5％以下后，放入密封罐密封,然后将密封罐置于-4度冰箱中保存。
实施例2：一种藏药青稞酒曲的生产工艺,包括下列步骤：
①取12公斤青稞，其中4公斤青稞加水大火煮30分钟后沥干水公斤粉碎，4公斤青稞80度进行炒制30分钟后粉碎，4公斤青稞筛选去杂物后直接粉碎，将三者混合，形成粉料I；
②取4公斤豌豆，于55度浸泡8小时，破壳后沥干水公斤粉碎，形成粉料II；
③取4公斤藜麦，水蒸汽熏蒸1小时后粉碎，形成粉料III；
④根据比例取辣廖叶100克、花椒叶20克、甘草60克、陈皮50克、五加皮30克、小茴香16克、肉桂10克、藏菖蒲70克、藏紫苑40克、乳香2克、天麻6克、人参12克、藏红花4克、藏木香10克、红景天20克干品粉碎成粉末，并将粉末混合后，放置于水蒸气熏蒸装置中进行抽提，将收集获得的液体密封保存，剩余粉末干燥后获得粉料IV；
⑤将粉料I-IV加入容器中,添加上批曲母，搅拌均匀后制成曲胚,放入38度曲室发酵,待菌丝布满曲胚表面时通风晾曲；
⑥酒曲成熟后用放入干燥箱，含水率达到5％以下后，放入密封罐密封,然后将密封罐置于0度冰箱中保存。
实施例3：一种藏药青稞酒曲的生产工艺,包括下列步骤：
①取24公斤青稞，其中8公斤青稞加水大火煮30分钟后沥干水公斤粉碎，8公斤青稞80度进行炒制30分钟后粉碎，8公斤青稞筛选去杂物后直接粉碎，将三者混合，形成粉料I；
②取8公斤豌豆，于48度浸泡7小时，破壳后沥干水公斤粉碎，形成粉料II；
③取8公斤藜麦，水蒸汽熏蒸1小时后粉碎，形成粉料III；
④根据比例取辣廖叶200克、花椒叶40克、甘草120克、陈皮100克、五加皮60克、小茴香32克、肉桂20克、藏菖蒲140克、藏紫苑80克、乳香4克、天麻12克、人参24克、藏红花8克、藏木香20克、红景天40克干品粉碎成粉末，并将粉末混合后，放置于水蒸气熏蒸装置中进行抽提，将收集获得的液体密封保存，剩余粉末干燥后获得粉料IV；
⑤将粉料I-IV加入容器中,添加上批曲母，搅拌均匀后制成曲胚,放入32度曲室发酵,待菌丝布满曲胚表面时通风晾曲；
⑥酒曲成熟后用放入干燥箱，含水率达到5％以下后，放入密封罐密封,然后将密封罐置于-2度冰箱中保存。
应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成部分均可用现有技术加以实现。

Claims (1)

1.一种藏药青稞酒曲的生产工艺，其特征在于：包括下列步骤：
①取6份青稞，其中2份青稞加水大火煮30分钟后沥干水份粉碎，2份青稞80度进行炒制30分钟后粉碎，2份青稞筛选去杂物后直接粉碎，将三者混合，形成粉料I；
②取2份豌豆，于40-55度浸泡6-8小时，破壳后沥干水份粉碎，形成粉料II；
③取2份藜麦，水蒸汽熏蒸1小时后粉碎，形成粉料III；
④根据比例取辣廖叶50、花椒叶10、甘草30、陈皮25、五加皮15、小茴香8、肉桂5、藏菖蒲35、藏紫苑20、乳香1、天麻3、人参6、藏红花2、藏木香5、红景天10干品粉碎成粉末，并将粉末混合后，放置于水蒸气熏蒸装置中进行抽提，将收集获得的液体密封保存，剩余粉末干燥后获得粉料IV；
⑤将粉料I-IV加入容器中,添加上批曲母，搅拌均匀后制成曲胚,放入25-38度曲室发酵,待菌丝布满曲胚表面时通风晾曲；
⑥酒曲成熟后用放入干燥箱，含水率达到5％以下后，放入密封罐密封,然后将密封罐置于-4-0度冰箱中保存。
CN201611049834.7A 2016-11-24 2016-11-24 一种藏药青稞酒曲的生产工艺 Pending CN106381255A (zh)

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