CN111548886A - 一种黄桃蒸馏酒的制备方法 - Google Patents
一种黄桃蒸馏酒的制备方法 Download PDFInfo
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- CN111548886A CN111548886A CN202010425702.XA CN202010425702A CN111548886A CN 111548886 A CN111548886 A CN 111548886A CN 202010425702 A CN202010425702 A CN 202010425702A CN 111548886 A CN111548886 A CN 111548886A
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
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Abstract
本发明涉及一种黄桃蒸馏酒的制备方法。该方法包括:将黄桃料粒添加果酒酵母,进行主发酵,当残糖≤5%时,转入后发酵,当残糖≤0.5%时停止发酵。先进行粗馏,除杂后进行二次蒸馏,得到酒精度大于60%Vol的原酒,用橡木桶贮存,用荷叶茶降度;采用紫外线照射对降度后的酒进行絮凝澄清,除杂,然后进行冷冻;过滤灌装。本发明采用精准控制主发酵残糖量和后发酵残糖量以及原酒贮存、降度用浆和澄清方式等各种技术手段相互支持,最终得到黄桃风味充足、苦涩味低且风味持久、酒体饱满的黄桃蒸馏酒。
Description
技术领域
本发明涉及一种黄桃蒸馏酒的制备方法,属于蒸馏酒酿造领域。
背景技术
黄桃又称黄肉桃,属于蔷薇科桃属,因肉为黄色而得名。常吃可起到通便、降血糖血脂、抗自由基、祛除黑斑、延缓衰老、提高免疫力等作用,也能促进食欲,堪称保健水果、养生之桃。黄桃的营养十分丰富,含有丰富的抗氧化剂(α-胡萝卜素、β-胡萝卜素、番茄黄素、番茄红素及维生素C,抗自由基等)、膳食纤维(果肉中含有大量人体所需的果胶和纤维素,起到了协助消化吸收等许多作用)、铁钙及多种微量元素(硒、锌等含量明显,高于其他水果,是果中之王)。黄桃食时软中带硬,甜多酸少,有香气、水分中等,成熟糖度14~15度。但黄桃不易存放,大多用于制作黄桃罐头产品。此外,黄桃也已被用于制备果酒,以黄桃为主要原料经酶处理、发酵等步骤制备得到。例如,CN 107541403A公开了一种黄桃果酒及生产方法,它是以黄桃为主要原料,辅以柏子仁、绞股蓝、肉蔻、龙眼、灰树花等中药材,经过原料处理、酶解、发酵、制备中药药液和制备果酒等步骤加工制作。本发明采用低温发酵,有利于增强果酒的香味,改进果酒的色泽和口感;解决了传统酿酒方法存在的不足,生产工艺简单,生产周期短,产成本大大降低,生产效率提高,易于规模化生产。
中国专利文件CN 102559437A公开了一种黄桃系列酒的制造方法,包括步骤:(1)选料,(2)杀菌,(3)发酵:入罐时温度为20—25℃,发酵可采用酶制剂发酵(加入酒精酵母)和微生物发酵(加入酵母菌母液)两种发酵方法,(4)压榨,(5)二次发酵:在(4)发酵原酒中,加入果胶酶,发酵温度20—25℃,时间8—10天,使含糖量每升小于等于10克,过滤制成后发酵原酒;(6)陈酿,将(5)后发酵原酒陈酿,陈酿温度20—25℃,储存100—300天,制成陈酿原酒;(7)配酒,将陈酿原酒调配制成干、甜黄桃酒。该发明目的是扩大黄桃酒类品种,保持黄桃酒香和黄桃的营养成分。为此,采用前后两次发酵,利用酶制剂发酵和微生物发酵,发酵后经陈酿、调配制成干和甜型黄桃酒,制成的成品酒具有醇厚浓重的黄桃酒香,色泽多样,口感多样,具有调中益脾等多种功效。
以上是黄桃果酒的有关专利。果酒是水果本身的糖分被酵母菌发酵成为酒精的酒,含有水果的风味与酒精,日常家庭中会自酿一些果酒来饮用,如葡萄酒。现如今,由于生活条件的改善,人们更加追求天然、有益于健康的果酒,进一步促进了果酒品种的改变。
从营养学来看,水果中富含大量天然植物化合物,适量饮用可使人减轻疲劳,滋养皮肤,维持皮肤的弹性。水果中的维生素含量高,能够增强肠的吸附能力,促进人的食欲,具有酸甜可口的特点,所以还具有开胃,止渴润肺的作用。但迄今为止黄桃在蒸馏酒领域中的应用尚未报道。目前,在水果蒸馏酒的制备过程中存在水果营养物质和香气丢失较多导致风味不佳的问题,所以如何在蒸馏酒中充分引入黄桃特有的风味,在蒸馏过程中保持蒸馏酒的稳定性以及蒸馏酒风味,并同时充分保留黄桃的各种营养成分是要克服的技术难题。水果蒸馏酒的难点在于主发酵和后发酵残糖量掌握不好就会对营养成分和风味带来不利影响,水果蒸馏酒的贮存降度也很有讲究,会对产品的品味具有重要影响,另外降度后的酒进行絮凝澄清的技术也有待改进。
发明内容
针对现有技术存在的不足,本发明提供一种黄桃蒸馏酒的制备方法。
本发明要解决的技术问题主要包括主发酵残糖量和后发酵残糖量和原酒贮存降度对营养成分和风味的影响,以及对降度后澄清技术的改进等。
蒸馏酒的制备过程中黄桃营养物质和香气流失较多导致风味不佳的问题。通过研究现有蒸馏酒工艺对黄桃营养成分和风味的影响,采用精准控制主发酵残糖量和后发酵残糖量以及原酒贮存、降度用浆和澄清方式等各种技术手段相互支持,最终得到黄桃风味充足、苦涩味低且风味持久、酒体饱满的黄桃蒸馏酒。
本发明的技术方案如下:
一种黄桃蒸馏酒的制备方法,包括:
主发酵步骤:将黄桃原料破碎成粒块;添加果酒酵母,通风,控温不超过30℃,进行主发酵,当残糖≤5%时,转入后发酵;
后发酵步骤:控制温度在18-23℃,进行后发酵,当残糖≤0.5%时停止发酵。
蒸馏步骤:先进行粗馏,得酒精度30-40%Vol的粗馏分;滤除杂质后进行二次蒸馏,得到酒精度大于60%Vol的原酒;
贮存与降度:将上述原酒用橡木桶贮存,贮存时间两年以上,然后用荷叶茶水作为降度用浆将贮存后的原酒降至所需的酒度;
澄清与冷冻:采用紫外线照射方法对降度后的酒进行絮凝澄清,除去杂质,以使酒液胶体达到相对的平衡;然后进行冷冻,以降低溶解度,除去酒液中不稳定酯的成分;
过滤灌装。
根据本发明,所述黄桃原料是经过除杂、拣选和洗涤处理的。按现有技术即可。其中,除杂是去除泥土与枝叶等杂物;拣选是去掉腐烂及有疤痕的黄桃;洗涤是由鼓泡洗涤机充分通风洗涤黄桃表面的浮尘及残留农药。
根据本发明,优选的,所述破碎是用圆盘锤式破碎机将黄桃破碎成直径小于4mm的粒块。
根据本发明,优选的,所述果酒酵母是安琪果酒酵母;添加量为黄桃果粒质量的0.7%;优选的,添加量为黄桃果粒质量的0.5%。所述主发酵前期每小时通风20-30分钟。主发酵控温不超过30℃,控温发酵可以防止高级醇等杂味含量超标,保证酒体风味的稳定。所述主发酵时间为7-12天。进一步优选,当残糖为4-5%时,转入后发酵。
根据本发明,优选的,所述后发酵控制温度在21-22℃,当残糖在大于0.3%小于0.5%时停止发酵;后发酵无需再添加酵母。
根据本发明,优选的,所述一级蒸馏采用铜制小锅壶式蒸馏器进行粗馏。
根据本发明,优选的,蒸馏步骤中所述滤除杂质是采用精细除高级醇设备,滤除喷浆及大部分高级醇。
根据本发明,优选的,所述二级蒸馏得到酒精度≥65%Vol的原酒。
根据本发明,优选的,所述贮存用橡木桶是树龄70年以上橡树制成;特别优选太行山或峨眉山出产的树龄70年以上橡树制成。贮存环境湿度50%-60%,温度为8-15℃,优选10℃。
根据本发明,优选的,所述荷叶茶水是用荷叶加工而成的荷叶茶泡制或煮制的。
根据本发明,所述澄清是由于添加降度用浆,相应地增加了酒液的“熵”值,故采用紫外线照射方法对降度后的酒进行絮凝澄清。所述冷冻降低溶解度的方法可除去酒液中油酸乙酯、亚油酸乙酯、棕榈酸乙酯等不稳定成分。所述冷冻温度为-10~-15℃。
根据本发明,优选的,所述过滤是经硅藻土过滤机粗滤和膜过滤机精滤,使酒液清亮透明,延长成品的货架期。所述灌装是将过滤后的酒,经化验分析后,在无菌环境下进行定量包装。
本发明中没有特别限定的可按现有技术。所述残糖指标的“%”为质量百分比
本发明的技术特点和有益效果:
1、本发明提供一种新型黄桃水果蒸馏酒,以黄桃为主要原料,通过主发酵、后发酵、蒸馏、贮存降度、澄清等工序制成。本发明两次发酵仅使用一种果酒酵母。为了克服现有蒸馏酒工艺难以保留黄桃营养成分和独特的风味,通过对主发酵残糖量和后发酵残糖量严格控制,最大限度保留了黄桃的营养成分,发明人意外发现主发酵残糖量≤5%和后发酵残糖量≤0.5%时,黄桃营养成分较好。本发明研究发现前发酵残糖多可以保证维生素B1的含量,后发酵残糖少纤维素、氨基酸含量会减少,辛酸乙酯的含量与前后发酵残糖量都有关系。保证前后发酵的残糖量都高的情况下可以保证黄桃风味的充足,苦涩味低,还可以保证黄桃风味的持久,最终残糖量高可以使酒体饱满。前发酵残糖高酒精含量少可以使醇味降低。
2、本发明通过控温发酵可以防止高级醇等杂味含量超标,保证酒体风味的稳定。发酵周期60-75小时可保证黄桃汁中的糖分充分被酵母利用,产生更多的风味物质,使黄桃蒸馏酒风味更加浓郁,也便于蒸馏可以获得更多的风味物质。在蒸馏阶段分粗蒸馏和二次蒸馏,可以最大程度降低杂质。
3、本发明采用树龄70年以上橡树木桶贮存原酒可稳定黄桃蒸馏原酒的口感,具有较好的黄桃味道持久性以及酒体饱满性。用荷叶茶水作为降度用浆,赋予产品荷叶自然清香,与黄桃的甜香、贮存橡木香结合,使得该款蒸馏酒圆润丰满。
4、本发明还采用紫外灯照射方式进行澄清,紫外灯照射可以使蛋白质变性,可以增强絮凝性而且有杀菌作用。
5、本发明采用精准控制主发酵残糖量和后发酵残糖量以及原酒贮存、降度用浆和澄清方式等各种技术手段相互支持,最终得到黄桃风味充足、苦涩味低且风味持久、酒体饱满的黄桃蒸馏酒。本发明方法操作简单,适于工业化生产;本发明特定的方法使制备得到的黄桃蒸馏酒保持了蒸馏酒的风味以及稳定性,并具有黄桃果香,充分保留了黄桃的各种营养成分;风味独特,口感微甜,具有很高的营养价值。参见后面的实验例。
6、本发明的黄桃蒸馏酒色泽金黄晶亮,既有优雅细腻的果香、陈酿浓郁的橡木香,又有荷叶清新、悦爽的自然香,口味甘冽、醇美无暇、细致清雅、酒体丰满、幽香延绵,本发明的黄桃蒸馏酒营养丰富,是一款具有保健功能的时尚饮品,酒中的水果成分有饱腹感,可以帮助爱美的女士控制饮食达到减肥效果。
具体实施方式
下面结合具体实施例对本发明做进一步说明,但不限于此。
同时下述实施例中所述实验方法,如无特殊说明,均为常规方法;所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例中的%均为质量百分比,特别说明的除外。
实施例1:一种黄桃蒸馏酒的制作方法,步骤如下:
(1)去除泥土与枝叶等杂物;去掉腐烂及有疤痕的黄桃;由鼓泡洗涤机充分通风洗涤黄桃表面的浮尘及残留农药;
(2)破碎:用圆盘锤式破碎机将黄桃破碎成直径小于4mm的粒块;
(3)主发酵:添加质量为黄桃果粒质量0.5%的安琪果酒酵母,前期每小时通风20分钟,控温不超30℃,主发酵8天,当残糖4.7%时,转入后发酵;
(4)后发酵:控制温度在22℃左右,至发酵基本停止,当残糖0.4%时停止发酵;
(5)一级蒸馏:采用铜制小锅壶式蒸馏器进行粗馏,得酒精度35%Vol左右的粗馏分;
(6)滤除杂质:采用精细除高级醇设备,滤除喷浆及大部分高级醇;
(7)二级蒸馏:将酒精35%Vol的一级粗馏分进行二次蒸馏,得到酒精度65.3%Vol的原酒,同时将香味成分进行最大化的有效富集;
(8)贮存:用峨眉山出产树龄70年以上橡树制作的橡木桶室温下贮存,在恒温恒湿条件下达到或超过两年以上时间;贮存环境湿度50%-60%,温度为10℃左右。
(9)降度:用荷叶经深加工而成的荷叶茶水,作为降度用浆,将橡木桶贮存后的原酒降至所需的酒度;
(10)澄清:由于添加降度用浆,相应地增加了酒液的“熵”值,采用紫外线照射方法对降度后的酒进行絮凝澄清1小时,除去杂质,以使酒液胶体达到相对的平衡;
(11)冷冻:将澄清除杂后的酒液在-13℃冷冻,采用降低溶解度的方法,以除去酒液中油酸乙酯、亚油酸乙酯、棕榈酸乙酯等不稳定成分;
(12)过滤、灌装:经硅藻土过滤机粗滤和膜过滤机精滤,使酒液清亮透明,延长成品的货架期;过滤后的酒,经化验分析后,在无菌环境下进行定量包装。
实施例2
如实施例1所述,所不同的是:
主发酵:添加安琪果酒酵母,添加质量为黄桃果粒质量0.06%,前期每小时通风30分钟,控温不超30℃,主发酵约7天,当残糖5.0%时,转入后发酵;
后发酵:控制温度在22℃左右,至发酵基本停止,当残糖0.5%停止发酵;
二级蒸馏:将酒精35%Vol的一级粗馏分进行二次蒸馏,得到酒精度64.7%vol的原酒,同时将香味成分进行最大化的有效富集。
实施例3:
如实施例1所述,所不同的是:
主发酵:添加安琪果酒酵母,添加质量为黄桃果粒质量0.07%,前期每小时通风30分钟,控温不超30℃,主发酵8天后,当残糖4.8%时,转入后发酵;
后发酵:控制温度在22℃左右,至发酵基本停止,当残糖0.45%停止发酵;
一级蒸馏:采用铜制小锅壶式蒸馏器进行粗馏,得酒精度30%Vol左右的粗馏分;滤除杂质:采用精细除高级醇设备,滤除喷浆及大部分高级醇;
二级蒸馏:将酒精30%Vol的一级粗馏分进行二次蒸馏,得到酒精度62.1%Vol的原酒,同时将香味成分进行最大化的有效富集。
对比例1:改变主发酵残糖量和后发酵残糖量
如实施例1所述,所不同的是(3)主发酵残糖量5.5%时停止发酵,(4)后发酵残糖量1%时停止发酵。所得产品的主要风味成分测定结果如表1所示。
对比例2:
将去核后的黄桃果肉倒入打浆机中打浆,100℃灭菌,加0.5%的酒精酵母,发酵温度35℃,发酵时间60小时;先进行粗馏的30%vol左右的粗馏分,再进行二次蒸馏,得酒精度61%Vol的原酒,装入陶瓷缸中贮存陈酿200天。
试验例一
对实施例及对比例的黄桃蒸馏酒进行香气成分测定,结果如下表所示:
表1:香气成分表
营养成分 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 |
异丁醇(mg/L) | 3.63 | 3.65 | 3.62 | 2.97 | 5.99 |
异戊醇(mg/L) | 8.52 | 8.55 | 8.53 | 7.31 | 10.43 |
正丙醇(mg/L) | 2.53 | 2.54 | 2.55 | 2.27 | 2.32 |
乙酸乙酯(mg/L) | 1.54 | 1.53 | 1.56 | 1.38 | 1.50 |
甲酸乙酯(mg/L) | 1.62 | 1.66 | 1.63 | 1.05 | 1.62 |
辛酸乙酯(mg/L) | 2.45 | 2.84 | 2.87 | 0.95 | 2.64 |
通过上表发现,在前发酵的残糖量低于5.0%且接近于5.0%时,香味物质的含量都相对较高,而当前发酵残糖量高于5.0%,香气物质含量下降明显。对比例1高级醇低,酯含量也低,香气淡。对比例2采用的发酵温度略高,产生的高级醇和酯都高,但考虑高级醇过高对人体的不利影响,所以本发明采用工艺合理,高级醇略低和酯香味浓郁,有淡淡的桃香气味。
试验例二
为了更好的比较黄桃蒸馏酒的口感和风味,由5名品评专家和5名爱好者进行感官品评,对实施例1-3和对比例1-2的黄桃蒸馏酒进行品评测试。对风味特性进行打分,分数的范围是从0到5。分数为0意味着该属性不存在,而5分表示该属性非常强。感官评价标准如表3所示。为防止感官疲劳引起的误差,遵循少量多次的原则。对每种酒重复进行盲测,并记录得分的平均值。结果如下表所示:
表2:品评表
风味特性 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 |
黄桃风味 | 4 | 5 | 5 | 2 | 2 |
苦涩味 | 3 | 2 | 3 | 4 | 5 |
醇味 | 4 | 3 | 3 | 2 | 3 |
黄桃风味的味道持久性 | 4 | 5 | 3 | 2 | 2 |
酒体饱满 | 4 | 5 | 4 | 2 | 2 |
以上测试表明,在本发明限定的主发酵残糖量和后发酵残糖量的情况下,可以保证黄桃风味的充足,苦涩味低,还可以保证黄桃风味的持久;比较而言,后发酵残糖量略高的可以使酒体饱满。主发酵残糖高酒精含量少的会使醇味降低,口感圆润。对比例1主发酵残糖高于5.0,故口感和风味有所下降。对比例2没有精准控制残糖量,没有经过紫外线照射澄清,黄桃风味不好,酒体中还存在一些悬浮的杂质。总体来看,本发明生产的黄桃蒸溜酒果香气浓郁,酒体饱满,口感圆润柔和,产品质量上乘。
Claims (10)
1.一种黄桃蒸馏酒的制备方法,包括:
主发酵步骤:将黄桃原料破碎成粒块;添加果酒酵母,通风,控温不超过30℃,进行主发酵,当残糖≤5%时,转入后发酵;
后发酵步骤:控制温度在18-23℃,进行后发酵,当残糖≤0.5%时停止发酵;
蒸馏步骤:先进行粗馏,得酒精度30-40%Vol的粗馏分;滤除杂质后进行二次蒸馏,得到酒精度大于60%Vol的原酒;
贮存与降度:将上述原酒用橡木桶贮存,贮存时间两年以上,然后用荷叶茶水作为降度用浆将贮存后的原酒降至所需的酒度;
澄清与冷冻:采用紫外线照射方法对降度后的酒进行絮凝澄清,除去杂质,以使酒液胶体达到相对的平衡;然后进行冷冻,以降低溶解度,除去酒液中不稳定酯的成分;
过滤灌装。
2.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于所述破碎是用圆盘锤式破碎机将黄桃破碎成直径小于4mm的粒块。
3.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于所述果酒酵母是安琪果酒酵母;优选添加量为黄桃果粒质量的0.05-0.1%。
4.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于主发酵步骤中,当残糖为4-5%时,转入后发酵;优选的所述后发酵控制温度在21-22℃。
5.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,后发酵步骤中,当残糖在大于0.3%小于0.5%时停止发酵。
6.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,蒸馏步骤中所述滤除杂质是采用精细除高级醇设备,滤除喷浆及大部分高级醇。
7.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,所述二级蒸馏得到酒精度≥65%vol的原酒。
8.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,所述贮存用橡木桶是树龄70年以上橡树制成;优选贮存环境湿度50%-60%,温度为8-15℃。
9.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,所述冷冻温度为-10~-15℃。
10.如权利要求1所述的黄桃蒸馏酒的制备方法,其特征在于,过滤灌装步骤中,所述过滤是经硅藻土过滤机粗滤和膜过滤机精滤。
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