CN107118921A - 一种肉苁蓉锁阳保健酒的酿造方法 - Google Patents

一种肉苁蓉锁阳保健酒的酿造方法 Download PDF

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CN107118921A
CN107118921A CN201710558346.7A CN201710558346A CN107118921A CN 107118921 A CN107118921 A CN 107118921A CN 201710558346 A CN201710558346 A CN 201710558346A CN 107118921 A CN107118921 A CN 107118921A
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柴华
程玉明
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Abstract

本发明是一种肉苁蓉锁阳保健酒的酿造方法，挑选出干燥、无病害的肉苁蓉经原料预处理、打浆、复合酶处理、调配、发酵、陈酿、混合、澄清过滤、罐装杀菌等步骤酿造而成。本发明采用复合酶酶解技术，能够有效提高肉苁蓉的分解率，充分析出更多的营养成分，采用浸泡与发酵相结合的酿造技术，提高了原料的利用效率，采用复合澄清剂过滤澄清，使成品肉苁蓉锁阳保健酒的酒体色泽稳定、浓郁馥香、口感醇厚、营养丰富，且具有滋肾补血，强身健体等功效。

Description

一种肉苁蓉锁阳保健酒的酿造方法
技术领域
本发明涉及一种酒的酿造方法，尤其是涉及一种肉苁蓉锁阳保健酒的酿造方法。
背景技术
肉苁蓉，是一种寄生在沙漠树木梭梭根部的寄生植物，素有“沙漠人参”之美誉，具有极高的药用价值，是中国传统的名贵中药材。肉苁蓉在历史上就被西域各国作为上贡朝廷的珍品，也是历代补肾壮阳类处方中使用频度最高的补益药物之一。《本草经疏》：肉苁蓉，滋肾补精血之要药，气本微温，相传以为热者误也。甘能除热补中，酸能入肝，咸能滋肾，肾肝为阴，阴气滋长，则五脏之劳热自退，***中寒热痛自愈。肾肝足，则精血日盛，精血盛则多子。妇人症瘕，病在血分，血盛则行，行则症瘕自消矣。膀胱虚，则邪客之，得补则邪气自散，腰痛自止。久服则肥健而轻身，益肾肝补精血之效也，若曰治痢，岂滑以导滞之意乎，此亦必不能之说也。
锁阳，锁阳科、锁阳属多年生肉质寄生草本，无叶绿素，全株红棕色，大部分埋于沙中。锁阳除去花序的肉质茎供药用，能补肾、益精、润燥，主治阳痿遗精、腰膝酸软、肠燥便秘，对瘫痪和改善性机能衰弱有一定的作用。临床用于骨蒸潮热、腿膝痿弱无力、肾虚阳痿及血枯便秘等。
目前，肉苁蓉和锁阳的药用价值高，将其加工成肉苁蓉锁阳保健酒可实现对肉苁蓉的综合利用，便于储存，提高其营养价值和经济价值。
发明内容
本发明提供一种肉苁蓉锁阳保健酒的制作方法，提高其营养价值和经济价值。
本发明解决其技术问题所采取的技术方案是：
一种肉苁蓉锁阳保健酒的酿造方法，其特征在于，所述的酿造方法采用以下步骤：
①原料预处理：挑选新鲜、无病害的肉苁蓉、锁阳、腊梅根、牛蒡、虎杖经清洗后切成0.3cm长的碎段，取7kg何首乌段、2kg锁阳段、2kg腊梅根段、1kg牛蒡段、1kg虎杖段混合均匀，制得混合原料，将混合原料在128℃条件下进行蒸汽杀青，杀青时间为12s，将杀青后的10kg混合原料加入32kg的酒精度为56%的白酒中进行浸泡，浸泡15天后，进行过滤，制得浸泡酒和原料渣；
②打浆：向8kg原料渣中加入20kg的水进行磨浆处理，用80目的筛网过滤，所得滤渣再加1倍水进行二次磨浆，两次所得浆液混合，制得肉苁蓉浆液；
③复合酶处理：向10kg肉苁蓉浆液中加入0.07kg的果胶酶、0.04kg的纤维素酶、0.03kg淀粉酶，控制温度为56℃、时间为3h，酶处理后将肉苁蓉浆液在124℃条件下杀菌10s；
④调配：向杀菌后的肉苁蓉浆液中加葡萄糖至浆液糖度为30%，制得料液；
⑤发酵：取0.3kg的酵母菌，将酵母菌经30℃的温水活化后加入到10kg料液中，并向料液中加入葛根粉1kg、栝楼汁1kg、枇杷果汁1kg、莲藕汁1kg，发酵温度为32℃，时间为14天；
⑥陈酿：发酵结束后，将发酵液输入恒温培养箱中，温度控制为14℃，陈酿时间为35天，制得肉苁蓉发酵酒；
⑦混合：取步骤①中的浸泡酒4.5kg、步骤⑥中的肉苁蓉发酵酒4kg、苹果酒1kg、葡萄酒0.5kg，混合均匀后制得混合酒；
⑧澄清、过滤：向10kg混合酒中加入0.04kg的壳聚糖、0.03kg的硅藻土，搅拌均匀后静置8天进行澄清处理，澄清后进行分离得到原酒和酒泥；
⑨罐装杀菌：将原酒装罐后进行水浴杀菌，温度85℃，时间10min，制得肉苁蓉锁阳保健酒，冷却后在低温条件下储存。
有益效果：本发明采用复合酶酶解技术，能够有效提高肉苁蓉的分解率，充分析出更多的营养成分，采用浸泡与发酵相结合的酿造技术，提高了原料的利用效率，采用复合澄清剂过滤澄清，使成品肉苁蓉锁阳保健酒的酒体色泽稳定、浓郁馥香、口感醇厚、营养丰富，且具有滋肾补血，强身健体等功效。
具体实施方式
实施例1：
一种肉苁蓉锁阳保健酒的酿造方法，其特征在于，所述的酿造方法采用以下步骤：
①原料预处理：挑选新鲜、无病害的肉苁蓉、锁阳，经清洗后切成0.2cm长的碎段，将肉苁蓉段、锁阳段在125℃条件下进行蒸汽杀青，杀青时间为8s，将杀青后的10kg肉苁蓉段、2kg锁阳段加入20kg的酒精度为60%的白酒中进行浸泡，浸泡8天后，进行过滤，制得浸泡酒和原料渣；
②打浆：向8kg原料渣中加入15kg的水进行磨浆处理，用100目的筛网过滤，所得滤渣再加1.5倍水进行二次磨浆，两次所得浆液混合，制得肉苁蓉浆液；
③复合酶处理：向10kg肉苁蓉浆液中加入0.03kg的果胶酶、0.05kg的纤维素酶，控制温度为48℃、时间为4h，酶处理后将肉苁蓉浆液在118℃条件下杀菌6s；
④调配：向杀菌后的肉苁蓉浆液中加葡萄糖至浆液糖度为23%，制得料液；
⑤发酵：取0.15kg的酵母菌，将酵母菌经28℃的温水活化后加入到10kg料液中，发酵温度为25℃，时间为9天；
⑥陈酿：发酵结束后，将发酵液输入恒温培养箱中，温度控制为8℃，陈酿时间为32天，制得肉苁蓉发酵酒；
⑦混合：取步骤①中的浸泡酒6kg、步骤⑥中的肉苁蓉发酵酒4kg，混合均匀后制得混合酒；
⑧澄清、过滤：向10kg混合酒中加入0.01kg的皂土、0.02kg的明胶，搅拌均匀后静置3天进行澄清处理，澄清后进行分离得到原酒和酒泥；
⑨罐装杀菌：将原酒装罐后进行水浴杀菌，温度75℃，时间28min，制得肉苁蓉锁阳保健酒，冷却后在低温条件下储存。
实施例2：
一种肉苁蓉锁阳保健酒的酿造方法，其特征在于，所述的酿造方法采用以下步骤：
①原料预处理：挑选新鲜、无病害的肉苁蓉、锁阳、黄精经清洗后切成0.5cm长的碎段，取8kg何首乌段、2kg锁阳段、2kg黄精段混合均匀，制得混合原料，将混合原料在130℃条件下进行蒸汽杀青，杀青时间为7s，将杀青后的10kg混合原料加入18kg的酒精度为63%的白酒中进行浸泡，浸泡12天后，进行过滤，制得浸泡酒和原料渣；
②打浆：向8kg原料渣中加入17kg的水进行磨浆处理，用140目的筛网过滤，所得滤渣再加1.6倍水进行二次磨浆，两次所得浆液混合，制得肉苁蓉浆液；
③复合酶处理：向10kg肉苁蓉浆液中加入0.06kg的果胶酶、0.07kg的纤维素酶、0.02kg淀粉酶，控制温度为43℃、时间为6h，酶处理后将肉苁蓉浆液在123℃条件下杀菌8s；
④调配：向杀菌后的肉苁蓉浆液中加葡萄糖至浆液糖度为27%，制得料液；
⑤发酵：取0.25kg的酵母菌，将酵母菌经32℃的温水活化后加入到10kg料液中，并向料液中加入玉竹粉1kg、海棠果汁1kg、无花果汁1kg、荸荠汁1kg，发酵温度为30℃，时间为11天；
⑥陈酿：发酵结束后，将发酵液输入恒温培养箱中，温度控制为6℃，陈酿时间为24天，制得肉苁蓉发酵酒；
⑦混合：取步骤①中的浸泡酒5kg、步骤⑥中的肉苁蓉发酵酒4.5kg、高粱酒0.5kg，混合均匀后制得混合酒；
⑧澄清、过滤：向10kg混合酒中加入0.03kg的壳聚糖、0.012kg的明胶，搅拌均匀后静置5天进行澄清处理，澄清后进行分离得到原酒和酒泥；
⑨罐装杀菌：将原酒装罐后进行水浴杀菌，温度83℃，时间15min，制得肉苁蓉锁阳保健酒，冷却后在低温条件下储存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。

Claims (1)

1.一种肉苁蓉锁阳保健酒的酿造方法，其特征在于，采用以下步骤：
①原料预处理：挑选新鲜、无病害的肉苁蓉、锁阳、腊梅根、牛蒡、虎杖经清洗后切成0.3cm长的碎段，取7kg何首乌段、2kg锁阳段、2kg腊梅根段、1kg牛蒡段、1kg虎杖段混合均匀，制得混合原料，将混合原料在128℃条件下进行蒸汽杀青，杀青时间为12s，将杀青后的10kg混合原料加入32kg的酒精度为56%的白酒中进行浸泡，浸泡15天后，进行过滤，制得浸泡酒和原料渣；
②打浆：向8kg原料渣中加入20kg的水进行磨浆处理，用80目的筛网过滤，所得滤渣再加1倍水进行二次磨浆，两次所得浆液混合，制得肉苁蓉浆液；
③复合酶处理：向10kg肉苁蓉浆液中加入0.07kg的果胶酶、0.04kg的纤维素酶、0.03kg淀粉酶，控制温度为56℃、时间为3h，酶处理后将肉苁蓉浆液在124℃条件下杀菌10s；
④调配：向杀菌后的肉苁蓉浆液中加葡萄糖至浆液糖度为30%，制得料液；
⑤发酵：取0.3kg的酵母菌，将酵母菌经30℃的温水活化后加入到10kg料液中，并向料液中加入葛根粉1kg、栝楼汁1kg、枇杷果汁1kg、莲藕汁1kg，发酵温度为32℃，时间为14天；
⑥陈酿：发酵结束后，将发酵液输入恒温培养箱中，温度控制为14℃，陈酿时间为35天，制得肉苁蓉发酵酒；
⑦混合：取步骤①中的浸泡酒4.5kg、步骤⑥中的肉苁蓉发酵酒4kg、苹果酒1kg、葡萄酒0.5kg，混合均匀后制得混合酒；
⑧澄清、过滤：向10kg混合酒中加入0.04kg的壳聚糖、0.03kg的硅藻土，搅拌均匀后静置8天进行澄清处理，澄清后进行分离得到原酒和酒泥；
⑨罐装杀菌：将原酒装罐后进行水浴杀菌，温度85℃，时间10min，制得肉苁蓉锁阳保健酒，冷却后在低温条件下储存。
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108410611A (zh) * 2018-02-10 2018-08-17 荔浦县万家兴果蔬专业合作社 一种保健葡萄酒及其制备方法
CN109486633A (zh) * 2019-01-08 2019-03-19 内蒙古坤华生物科技有限公司 由肉苁蓉和海松子制得的保健酒和片剂及其制备方法
CN112159742A (zh) * 2020-10-27 2021-01-01 山东省葡萄研究院 一种肉苁蓉酒制备工艺

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CN105062837A (zh) * 2015-09-04 2015-11-18 刘永 一种白首乌酒的酿造方法

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CN105062837A (zh) * 2015-09-04 2015-11-18 刘永 一种白首乌酒的酿造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108410611A (zh) * 2018-02-10 2018-08-17 荔浦县万家兴果蔬专业合作社 一种保健葡萄酒及其制备方法
CN109486633A (zh) * 2019-01-08 2019-03-19 内蒙古坤华生物科技有限公司 由肉苁蓉和海松子制得的保健酒和片剂及其制备方法
CN112159742A (zh) * 2020-10-27 2021-01-01 山东省葡萄研究院 一种肉苁蓉酒制备工艺

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