CN107236639A - 一种玄参酒的酿造方法 - Google Patents
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Abstract
本发明是一种玄参酒的酿造方法,挑选出干燥、无病害的玄参经浸泡、打浆、复合酶处理、调配、灭菌、酵母发酵、过滤、陈酿、罐装杀菌等步骤酿造而成。本发明采用复合酶酶解技术,能够有效提高玄参果胶层的分解率,充分析出更多的营养成分,提高原料的利用率,采用复合澄清剂过滤澄清,使成品玄参酒的酒体色泽稳定、浓郁馥香、口感醇厚、营养丰富。可清热凉血、滋阴降火、解毒散结。
Description
技术领域
本发明涉及一种酒的酿造方法,尤其是涉及一种玄参酒的酿造方法。
背景技术
玄参,中药名。为玄参科草本植物,可达1米余。支根数条,纺锤形或胡萝卜状膨大,粗可达3厘米以上。味甘、苦、咸,性微寒,有清热凉血,滋阴降火,解毒散结的功效。适应性较强,在平原、丘陵及低山坡均可栽培,对土壤要求不严,但以土层深厚、疏松、肥沃、排水良好的砂质壤土栽培为宜。玄参分布广泛,且功效明显,但是利用率和效果不好,且没有关于玄参酒酿造方法的相关报道。
发明内容
本发明针对现有玄参开发利用层次低的不足,提供一种天然醇香、营养健康、口感醇厚、具有利湿止泻、益肾养血等保健功效的玄参酒的酿造方法。
本发明解决其技术问题所采取的技术方案是:
一种玄参酒的酿造方法,其特征在于,采用以下步骤:
A、原料预处理:挑选干燥、无病害的玄参经清洗后切成丁,放入2-4倍的水中进行浸泡5-7小时;
B、打浆:将浸泡的玄参进行磨浆处理,用100-120目的筛网过滤,所得滤渣再加1-2倍水进行二次磨浆,两次所得浆液与步骤A中的浸泡液混合,制得玄参浆液;
C、复合酶处理:向玄参浆液中加入其重量0.3-0.5%的果胶酶、0.5-0.6%的纤维素酶,控制温度为45-55℃、时间为3-5小时;
D、调配:向酶解后的浆液中加白砂糖至浆液糖度为23-25%,加入柠檬酸至浆液Ph至为4-4.2;
E、灭菌:将调配后的浆液在80-90℃下灭菌16-20min,再冷却20-25℃,制得料液;
F、发酵:取酵母菌按重量比1-2%的比例加入料液中,经30-32℃的温水活化后加入到料液中,发酵温度为20-24℃,时间为6-8天;
G、陈酿:发酵结束后,将发酵液输入恒温培养箱中,温度控制为12-16℃,陈酿时间为28-32天;
H、澄清、过滤:将陈酿后的发酵液除去酒脚,制得清酒,向清酒中加入其重量0.1-0.2%的皂土、0.15-0.25%的明胶,搅拌均匀后进行澄清处理,静置2-4天,进行分离得到原酒和酒泥;
I、罐装杀菌:将原酒装罐后进行水浴杀菌,温度70-80℃,时间25-35min,制得玄参酒,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,能够有效提高玄参果胶层的分解率,充分析出更多的营养成分,提高原料的利用率,采用复合澄清剂过滤澄清,使成品玄参酒的酒体色泽稳定、浓郁馥香、口感醇厚、营养丰富,且具有清热凉血,滋阴降火,解毒散结等保健作用。
具体实施方式
实施例1:
一种玄参酒的酿造方法,采用以下步骤:
A、原料预处理:挑选干燥、无病害的玄参、土茯苓经清洗后切成丁,取10kg的玄参丁放入20kg的水中进行浸泡5小时;
B、打浆:将浸泡的玄参、土茯苓进行磨浆处理,用100目的筛网过滤,所得滤渣再加2倍水进行二次磨浆,两次所得浆液与步骤A中的浸泡液混合,制得玄参、土茯苓浆液,将两次所得浆液与浸泡液混合,能更好的保留营养物质,提高原料的利用率;
C、复合酶处理:向10kg的玄参、土茯苓浆液中加入0.03kg的果胶酶、0.05kg的纤维素酶,控制温度为45℃、时间为5小时,复合酶处理能分解原料的果胶层,析出更多的营养物质,进而提高原料的利用率;
D、调配:向酶解后的浆液中加白砂糖至浆液糖度为23%,加入柠檬酸至浆液Ph至为4.2;
E、灭菌:将调配后的浆液在80℃下灭菌20min,再冷却25℃,制得料液;
F、发酵:取0.1kg的酵母菌,经30℃的温水活化后加入到10kg的料液中,发酵温度为20℃,时间为8天;
G、陈酿:发酵结束后,将发酵液输入恒温培养箱中,温度控制为12℃,陈酿时间为32天,通过陈酿,能够改善成品酒的口感,提升成品酒的品质;
H、澄清、过滤:将陈酿后的发酵液除去酒脚,制得清酒,向10kg的清酒中加入0.01kg的皂土、0.025kg的明胶,搅拌均匀后进行澄清处理,静置2天,进行分离得到原酒和酒泥,复合澄清剂澄清,能够使成品酒酒体透明纯净,色泽稳定;
I、罐装杀菌:将原酒装罐后进行水浴杀菌,温度70℃,时间35min,制得玄参酒,冷却后在低温条件下储存。
实施例2:
一种玄参酒的酿造方法,采用以下步骤:
A、原料预处理:挑选干燥、无病害的玄参、漏芦根、虎杖经清洗后切成玄参丁、漏芦根丁、虎杖丁,取7kg的玄参丁、2kg的漏芦根丁、1kg的虎杖丁混合均匀,制得混合原料,放入30kg的水中进行浸泡6小时;
B、打浆:将浸泡后的混合原料进行磨浆处理,用110目的筛网过滤,所得滤渣再加1.5倍的水进行二次磨浆,两次所得浆液与步骤A中的浸泡液混合,制得混合浆液,将两次所得浆液与浸泡液混合,能更好的保留营养物质,提高原料的利用率;
C、复合酶处理:向10kg混合浆液中加入0.04kg的果胶酶、0.055kg的纤维素酶,控制温度为50℃、时间为4小时,复合酶处理,能分解原料的果胶层,析出更多的营养物质,进而提高原料的利用率;
D、调配:向酶解后的混合浆液中加入蔗糖至浆液糖度为24%,加入柠檬酸至浆液Ph至为4.1;
E、灭菌:将调配后的混合浆液在85℃下灭菌18min,再冷却23℃,制得料液;
F、发酵:取0.15kg的酵母菌,经31℃的温水活化后加入到10kg的料液中,发酵温度为22℃,时间为7天;
G、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30天,通过陈酿,能够改善成品酒的口感,提升成品酒的品质;
H、澄清、过滤:将陈酿后的发酵液除去酒脚,制得清酒,向10kg的清酒中加入0.015kg的硅藻土、0.02kg的明胶,搅拌均匀后进行澄清处理,静置3天,进行分离得到原酒和酒泥,复合澄清剂澄清,能够使成品酒酒体透明纯净,色泽稳定;
I、罐装杀菌:将原酒装罐后进行水浴杀菌,温度75℃,时间30min,制得玄参酒,冷却后在低温条件下储存。
Claims (1)
1.一种玄参酒的酿造方法,其特征在于,采用以下步骤:
A、原料预处理:挑选干燥、无病害的玄参经清洗后切成丁,放入2-4倍的水中进行浸泡5-7小时;
B、打浆:将浸泡的玄参进行磨浆处理,用100-120目的筛网过滤,所得滤渣再加1-2倍水进行二次磨浆,两次所得浆液与步骤A中的浸泡液混合,制得玄参浆液;
C、复合酶处理:向玄参浆液中加入其重量0.3-0.5%的果胶酶、0.5-0.6%的纤维素酶,控制温度为45-55℃、时间为3-5小时;
D、调配:向酶解后的浆液中加白砂糖至浆液糖度为23-25%,加入柠檬酸至浆液Ph至为4-4.2;
E、灭菌:将调配后的浆液在80-90℃下灭菌16-20min,再冷却20-25℃,制得料液;
F、发酵:取酵母菌按重量比1-2%的比例加入料液中,经30-32℃的温水活化后加入到料液中,发酵温度为20-24℃,时间为6-8天;
G、陈酿:发酵结束后,将发酵液输入恒温培养箱中,温度控制为12-16℃,陈酿时间为28-32天;
H、澄清、过滤:将陈酿后的发酵液除去酒脚,制得清酒,向清酒中加入其重量0.1-0.2%的皂土、0.15-0.25%的明胶,搅拌均匀后进行澄清处理,静置2-4天,进行分离得到原酒和酒泥;
I、罐装杀菌:将原酒装罐后进行水浴杀菌,温度70-80℃,时间25-35min,制得玄参酒,冷却后在低温条件下储存。
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CN107513481A (zh) * | 2017-10-20 | 2017-12-26 | 重庆市药物种植研究所 | 玄参酒的制备方法及其产品 |
CN110903938A (zh) * | 2019-12-21 | 2020-03-24 | 新疆林业科学院 | 一种发酵型桑葚果酒复配澄清剂及使用方法 |
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CN104593198A (zh) * | 2015-02-20 | 2015-05-06 | 彭常安 | 一种山稔根酒的酿造方法 |
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CN107513481A (zh) * | 2017-10-20 | 2017-12-26 | 重庆市药物种植研究所 | 玄参酒的制备方法及其产品 |
CN110903938A (zh) * | 2019-12-21 | 2020-03-24 | 新疆林业科学院 | 一种发酵型桑葚果酒复配澄清剂及使用方法 |
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