CN111548877A - 一种荔枝酒的制备方法 - Google Patents
一种荔枝酒的制备方法 Download PDFInfo
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- CN111548877A CN111548877A CN202010247906.9A CN202010247906A CN111548877A CN 111548877 A CN111548877 A CN 111548877A CN 202010247906 A CN202010247906 A CN 202010247906A CN 111548877 A CN111548877 A CN 111548877A
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Abstract
本发明提供一种荔枝酒的制备方法,包括以下步骤:得到荔枝果浆;杀菌,得到原酒;得到第一回酒;得到第二回酒;过滤、杀菌、装瓶制备成荔枝酒产品,本发明所提供的一种荔枝酒的制备方法制备的荔枝酒具有酒果香浓郁,酒味清醇的优点,同时还具有降血脂,降血糖,美容,防癌、防衰老和抗氧化等功效,另外本申请将可食用鲜花中的天然的营养成分和活性成分提取出来,与荔枝汁共同发酵制备,可使得获得的酒富含鲜花的香气和甜美的口感,消除了传统工艺获得的荔枝发酵酒或荔枝蒸馏酒浓重的酒精味和苦涩的味道,不但改善了口感,也提高了营养价值,深受消费者青睐。
Description
技术领域
本发明涉及荔枝酒制备技术领域,具体涉及一种荔枝酒的制备方法及其使用方法。
背景技术
荔枝为"果中之王",果肉爽脆滑嫩,营养丰富。在古药典籍中有记载:荔枝有生津止渴、理气益血之功效。"日啖荔枝三百颗,不辞长作岭南人"也是古人用来称赞荔枝的。荔枝酒是以优质新鲜荔枝为原材料,清洗、沥干、剥皮、去核、榨汁、在放入发酵罐内低温发酵精酿而成,全过程控制在30分钟以内,这样即保证了荔枝的清新香味又防止了荔枝营养价值的流失。荔枝酒是具有多种营养成分的高级饮料。适度的饮用能直接对人体神经***产生作用,提高肌肉的张度,并对神经中枢起到舒适欢快和兴奋的作用。而荔枝酒含有多种氨基酸、矿物质和多种维生素,对维持和调节人体的机能起到滋补的作用,是不可缺少的营养液,荔枝酒里含有丰富的聚酚类物质,是一种抗氧化物质,有防止细胞氧化老化、预防动脉硬化的功效,可降低胆固醇(L天L)。经常饮用荔枝酒不易罹患心脏病。因此,适量饮用荔枝酒对人体起到一定抗衰老、防病延年的积极作用。饮用荔枝酒后,还可以提高胃液的形成量,而荔枝酒含有有机酸,具可调节肠道功能,有利于消化。并对大肠杆菌等具有杀菌和抑制的作用。甚至喝一杯热荔枝酒可防止感冒。国外,特别强调荔枝酒的佐餐功能,海鲜类(渔类)配喝白荔枝酒,肉类配喝红荔枝酒就是根据荔枝酒的消食杀菌作用而提出的,荔枝酒中酒石酸、柠檬酸等含量较高,适当温度下饮用荔枝酒不但可以消渴,且又有利尿、防治水肿的功能。荔枝酒中含有聚酚是一种抗氧化物质,具有制造蛋白质,遏止活性氧活力的功能,活性氧也可引起尿酸过多。因此,喝荔枝酒对由尿酸引起的痛风有一定辅助作用。甚至还有人认为,干型荔枝酒基本上不含糖,而其有益的各种成份对防止糖尿病也有一定作用,然而,现有技术中人们的制备的荔枝酒由于口感不佳,还需要有待进一步的完善。
发明内容
针对上述问题,本发明提供一种果香浓郁、酒味清醇的荔枝酒的制备方法。
本发明为解决上述问题所采用的技术方案为:
本发明提供一种荔枝酒的制备方法,包括以下步骤:
(1)挑选无腐烂变质、无病虫害、成熟的荔枝为原料,去皮、去核,荔枝果肉清洗、沥干,荔枝果肉和水按照重量比1:1混合放入打浆机中,得到荔枝果浆;
还包括如下步骤:
(2)将步骤(1)中得到的荔枝果浆在135-142℃条件下杀菌,
(3)将荔枝果汁与鲜花提取液进行勾兑,使用柠檬酸调节步骤(1)的荔枝果浆pH值为4.0-5.0,接着加入果胶酶进行酶解,酶解时间为2-4h,酶解过程中控制温度45-50℃,酶解结束,使用纱布过滤分离果渣,得到荔枝汁;
(4)调整步骤(2)荔枝汁的pH值为4.0-5.0,加入中药混合物、白砂糖调整荔枝汁糖度为16-18%,接种酵母菌液,接种量为荔枝汁体积的6-10%,在20-25℃下进行酒精发酵,得到原酒;
(5)将步骤(4)得到的原酒与步骤(2)荔枝汁按照体积比1:(1-5)混合,得到混合发酵液,调整pH值为4.0-5.0,加入白砂糖调整初始发酵糖度为16-18%,接种酵母菌液,接种量为混合发酵液体积的6-10%,在20-25℃下进行酒精发酵,得到第一回酒;
(6)将步骤(5)得到的第一回酒与糯米醪糟混合,搅拌均匀,置于发酵罐中,加入总质量0.1%的酵母菌种进行发酵,得到第二回酒;
(7)将步骤(5)得到的第二回酒置于3600r/min的高速离心机中离心至酒体澄清透明,取清液在室温自然条件下进行陈酿,经过滤、杀菌、装瓶制备成荔枝酒产品。
进一步地,所述鲜花提取液为玫瑰花、荷花、丁香花、桂花、菊花、芍药、茉莉花,石斛花,桂花中一种的提取液。
进一步地,所述中药混合物淡豆豉,芦根,胖大海,半边莲,通草,佩兰中的一种或多种的组合。
进一步地,步骤(4)中酒精发酵时间为3-8天。
进一步地,步骤(5)中酒初始发酵时间为6天。
进一步地,步骤(5)中发酵时间控制为20-30。
进一步地,步骤(6)中第一回酒与糯米醪糟按1∶3的质量比例混合。
进一步地,步骤(7)中清液在室温自然条件下进行陈酿时间为3-6个月。
本申请中淡豆豉,为豆科植物大豆Glycine max(L.)Merr.的成熟种子的发酵加工品。性味:苦、辛,凉。功能主治:解表,除烦,宣发郁热。用于感冒、寒热头痛,烦燥胸闷,虚烦不眠。
芦根,为禾本科植物芦苇的新鲜或干燥根茎。性味:甘,寒。功能主治:清热生津,除烦,止呕,利尿。用于热病烦渴,胃热呕哕,肺热咳嗽,肺痈吐脓,热淋涩痛。
胖大海,为梧桐科植物胖大海的干燥成熟种子。性味:甘,寒。功能主治:清热润肺,利咽解毒,润肠通便。用于肺热声哑,干咳无痰,咽喉干痛,热结便闭,头痛目赤。
半边莲,为桔梗科植物半边莲的干燥全草。性味:辛,平。功能主治:利尿消肿,清热解毒。用于大腹水肿,面足浮肿,痈肿疔疮,蛇虫咬伤;晚期血吸虫病腹水。
通草,为五加科植物通脱木干燥茎髓。性味:甘、淡,微寒。功能主治:清热利尿,通气下乳。用于湿温尿赤,淋病涩痛,水肿尿少,乳汁不下。
佩兰,为菊科植物佩兰的干燥地上部分。性味:辛,平。功能主治:芳香化湿,醒脾开胃,发表解暑。用于湿浊中阻,脘痞呕恶,口中甜腻,口臭,多涎,暑湿表症,头胀胸闷。
本发明的有益效果在于:
本发明所提供的一种荔枝酒的制备方法制备的荔枝酒具有酒果香浓郁,酒味清醇的优点,同时还具有降血脂,降血糖,美容,防癌、防衰老和抗氧化等功效,另外本申请将可食用鲜花中的天然的营养成分和活性成分提取出来,与荔枝汁共同发酵制备,可使得获得的酒富含鲜花的香气和甜美的口感,消除了传统工艺获得的荔枝发酵酒或荔枝蒸馏酒浓重的酒精味和苦涩的味道,不但改善了口感,也提高了营养价值,深受消费者青睐。
具体实施方式
下面结合实施例具体阐明本发明的实施方式,这些实施例的给出仅仅是为了说明的目的,并不能理解为对本发明的限定,仅供参考和说明使用,不构成对本发明专利保护范围的限制,因为在不脱离本发明的精神和范围的基础上,可以对本发明进行许多改变。
实施例1
本实施例提供一种荔枝酒的制备方法,包括以下步骤:由以下组份组成:
(1)挑选无腐烂变质、无病虫害、成熟的荔枝为原料,去皮、去核,荔枝果肉清洗、沥干,荔枝果肉和水按照重量比1:1混合放入打浆机中,得到荔枝果浆;
还包括如下步骤:
(2)将步骤(1)中得到的荔枝果浆在135-142℃条件下杀菌,
(3)将荔枝果汁与鲜花提取液进行勾兑,使用柠檬酸调节步骤(1)的荔枝果浆pH值为4.0-5.0,接着加入果胶酶进行酶解,酶解时间为2-4h,酶解过程中控制温度45-50℃,酶解结束,使用纱布过滤分离果渣,得到荔枝汁;
(4)调整步骤(2)荔枝汁的pH值为4.0-5.0,加入中药混合物、白砂糖调整荔枝汁糖度为16-18%,接种酵母菌液,接种量为荔枝汁体积的6-10%,在20-25℃下进行酒精发酵,得到原酒;
(5)将步骤(4)得到的原酒与步骤(2)荔枝汁按照体积比1:(1-5)混合,得到混合发酵液,调整pH值为4.0-5.0,加入白砂糖调整初始发酵糖度为16-18%,接种酵母菌液,接种量为混合发酵液体积的6-10%,在20-25℃下进行酒精发酵,得到第一回酒;
(6)将步骤(5)得到的第一回酒与糯米醪糟混合,搅拌均匀,置于发酵罐中,加入总质量0.1%的酵母菌种进行发酵,得到第二回酒;
(7)将步骤(5)得到的第二回酒置于3600r/min的高速离心机中离心至酒体澄清透明,取清液在室温自然条件下进行陈酿,经过滤、杀菌、装瓶制备成荔枝酒产品。
本实施例中,所述鲜花提取液为玫瑰花、荷花、丁香花、桂花、菊花、芍药、茉莉花,石斛花,桂花中一种的提取液。
本实施例中,所述中药混合物淡豆豉,芦根,胖大海,半边莲,通草,佩兰中的一种或多种的组合。
本实施例中,步骤(4)中酒精发酵时间为3天。
本实施例中,步骤(5)中酒初始发酵时间为6天。
本实施例中,步骤(5)中发酵时间控制为20。
本实施例中,步骤(6)中第一回酒与糯米醪糟按1∶3的质量比例混合。
本实施例中,步骤(7)中清液在室温自然条件下进行陈酿时间为3-6个月。
实施例2
本实施例提供一种荔枝酒的制备方法,包括以下步骤:由以下组份组成:
(1)挑选无腐烂变质、无病虫害、成熟的荔枝为原料,去皮、去核,荔枝果肉清洗、沥干,荔枝果肉和水按照重量比1:1混合放入打浆机中,得到荔枝果浆;
还包括如下步骤:
(2)将步骤(1)中得到的荔枝果浆在135-142℃条件下杀菌,
(3)将荔枝果汁与鲜花提取液进行勾兑,使用柠檬酸调节步骤(1)的荔枝果浆pH值为4.0-5.0,接着加入果胶酶进行酶解,酶解时间为2-4h,酶解过程中控制温度45-50℃,酶解结束,使用纱布过滤分离果渣,得到荔枝汁;
(4)调整步骤(2)荔枝汁的pH值为4.0-5.0,加入中药混合物、白砂糖调整荔枝汁糖度为16-18%,接种酵母菌液,接种量为荔枝汁体积的6-10%,在20-25℃下进行酒精发酵,得到原酒;
(5)将步骤(4)得到的原酒与步骤(2)荔枝汁按照体积比1:(1-5)混合,得到混合发酵液,调整pH值为4.0-5.0,加入白砂糖调整初始发酵糖度为16-18%,接种酵母菌液,接种量为混合发酵液体积的6-10%,在20-25℃下进行酒精发酵,得到第一回酒;
(6)将步骤(5)得到的第一回酒与糯米醪糟混合,搅拌均匀,置于发酵罐中,加入总质量0.1%的酵母菌种进行发酵,得到第二回酒;
(7)将步骤(5)得到的第二回酒置于3600r/min的高速离心机中离心至酒体澄清透明,取清液在室温自然条件下进行陈酿,经过滤、杀菌、装瓶制备成荔枝酒产品。
本实施例中,所述鲜花提取液为玫瑰花、荷花、丁香花、桂花、菊花、芍药、茉莉花,石斛花,桂花中一种的提取液。
本实施例中,所述中药混合物淡豆豉,芦根,胖大海,半边莲,通草,佩兰中的一种或多种的组合。
本实施例中,步骤(4)中酒精发酵时间为6天。
本实施例中,步骤(5)中酒初始发酵时间为6天。
本实施例中,步骤(5)中发酵时间控制为25。
本实施例中,步骤(6)中第一回酒与糯米醪糟按1∶3的质量比例混合。
本实施例中,步骤(7)中清液在室温自然条件下进行陈酿时间为3-6个月。
实施例3
本实施例提供一种荔枝酒的制备方法,包括以下步骤:由以下组份组成:
(1)挑选无腐烂变质、无病虫害、成熟的荔枝为原料,去皮、去核,荔枝果肉清洗、沥干,荔枝果肉和水按照重量比1:1混合放入打浆机中,得到荔枝果浆;
还包括如下步骤:
(2)将步骤(1)中得到的荔枝果浆在135-142℃条件下杀菌,
(3)将荔枝果汁与鲜花提取液进行勾兑,使用柠檬酸调节步骤(1)的荔枝果浆pH值为4.0-5.0,接着加入果胶酶进行酶解,酶解时间为2-4h,酶解过程中控制温度45-50℃,酶解结束,使用纱布过滤分离果渣,得到荔枝汁;
(4)调整步骤(2)荔枝汁的pH值为4.0-5.0,加入中药混合物、白砂糖调整荔枝汁糖度为16-18%,接种酵母菌液,接种量为荔枝汁体积的6-10%,在20-25℃下进行酒精发酵,得到原酒;
(5)将步骤(4)得到的原酒与步骤(2)荔枝汁按照体积比1:(1-5)混合,得到混合发酵液,调整pH值为4.0-5.0,加入白砂糖调整初始发酵糖度为16-18%,接种酵母菌液,接种量为混合发酵液体积的6-10%,在20-25℃下进行酒精发酵,得到第一回酒;
(6)将步骤(5)得到的第一回酒与糯米醪糟混合,搅拌均匀,置于发酵罐中,加入总质量0.1%的酵母菌种进行发酵,得到第二回酒;
(7)将步骤(5)得到的第二回酒置于3600r/min的高速离心机中离心至酒体澄清透明,取清液在室温自然条件下进行陈酿,经过滤、杀菌、装瓶制备成荔枝酒产品。
本实施例中,所述鲜花提取液为玫瑰花、荷花、丁香花、桂花、菊花、芍药、茉莉花,石斛花,桂花中一种的提取液。
本实施例中,所述中药混合物淡豆豉,芦根,胖大海,半边莲,通草,佩兰中的一种或多种的组合。
本实施例中,步骤(4)中酒精发酵时间为8天。
本实施例中,步骤(5)中酒初始发酵时间为6天。
本实施例中,步骤(5)中发酵时间控制为30。
本实施例中,步骤(6)中第一回酒与糯米醪糟按1∶3的质量比例混合。
本实施例中,步骤(7)中清液在室温自然条件下进行陈酿时间为3-6个月。
经过对比发现,实施例2具有极佳的效果,因此,实施例2可以作为最佳实施方案,本发明所提供的一种荔枝酒的制备方法制备的荔枝酒具有酒果香浓郁,酒味清醇的优点,同时还具有降血脂,降血糖,美容,防癌、防衰老和抗氧化等功效,另外本申请将可食用鲜花中的天然的营养成分和活性成分提取出来,与荔枝汁共同发酵制备,可使得获得的酒富含鲜花的香气和甜美的口感,消除了传统工艺获得的荔枝发酵酒或荔枝蒸馏酒浓重的酒精味和苦涩的味道,不但改善了口感,也提高了营养价值,深受消费者青睐。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (8)
1.一种荔枝酒的制备方法,包括以下步骤:
(1)挑选无腐烂变质、无病虫害、成熟的荔枝为原料,去皮、去核,荔枝果肉清洗、沥干,荔枝果肉和水按照重量比1:1混合放入打浆机中,得到荔枝果浆;
其特征在于,还包括如下步骤:
(2)将步骤(1)中得到的荔枝果浆在135-142℃条件下杀菌,
(3)将荔枝果汁与鲜花提取液进行勾兑,使用柠檬酸调节步骤(1)的荔枝果浆pH值为4.0-5.0,接着加入果胶酶进行酶解,酶解时间为2-4h,酶解过程中控制温度45-50℃,酶解结束,使用纱布过滤分离果渣,得到荔枝汁;
(4)调整步骤(2)荔枝汁的pH值为4.0-5.0,加入中药混合物、白砂糖调整荔枝汁糖度为16-18%,接种酵母菌液,接种量为荔枝汁体积的6-10%,在20-25℃下进行酒精发酵,得到原酒;
(5)将步骤(4)得到的原酒与步骤(2)荔枝汁按照体积比1:(1-5)混合,得到混合发酵液,调整pH值为4.0-5.0,加入白砂糖调整初始发酵糖度为16-18%,接种酵母菌液,接种量为混合发酵液体积的6-10%,在20-25℃下进行酒精发酵,得到第一回酒;
(6)将步骤(5)得到的第一回酒与糯米醪糟混合,搅拌均匀,置于发酵罐中,加入总质量0.1%的酵母菌种进行发酵,得到第二回酒;
(7)将步骤(5)得到的第二回酒置于3600r/min的高速离心机中离心至酒体澄清透明,取清液在室温自然条件下进行陈酿,经过滤、杀菌、装瓶制备成荔枝酒产品。
2.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:所述鲜花提取液为玫瑰花、荷花、丁香花、桂花、菊花、芍药、茉莉花,石斛花,桂花中一种的提取液。
3.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:所述中药混合物淡豆豉,芦根,胖大海,半边莲,通草,佩兰中的一种或多种的组合。
4.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:步骤(4)中酒精发酵时间为3-8天。
5.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:步骤(5)中酒初始发酵时间为6天。
6.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:步骤(5)中发酵时间控制为20-30。
7.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:步骤(6)中第一回酒与糯米醪糟按1∶3的质量比例混合。
8.根据权利要求1所述的一种荔枝酒的制备方法,其特征在于:步骤(7)中清液在室温自然条件下进行陈酿时间为3-6个月。
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