CN112195080A - 一种桑果白兰地的生产方法 - Google Patents
一种桑果白兰地的生产方法 Download PDFInfo
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- CN112195080A CN112195080A CN202011111567.8A CN202011111567A CN112195080A CN 112195080 A CN112195080 A CN 112195080A CN 202011111567 A CN202011111567 A CN 202011111567A CN 112195080 A CN112195080 A CN 112195080A
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Abstract
本发明公开了一种桑果白兰地的生产方法,步骤包括:桑果采摘分选、打浆、原酒酿造、蒸馏、浸泡陈酿、勾兑调配、过滤装瓶。浸泡原料为桑皮和/或桑根片;桑根片为桑树根剥去根皮,经过清洗和消毒后,切成片,晒干,高温烘烤制得;桑皮为桑树根皮,刮去黄棕色粗皮,经过清洗和消毒后,切成片,晒干,得到桑皮,取部分桑皮经过高温烘烤得到烤焙桑皮,两种桑皮混合;调配原料为天然蜂蜜。本发明生产方法较为简单,产品具有桑果白兰地特有风格,风味独特,色金黄、清亮透明、香气和谐纯正、口感柔和,并具有高含量黄酮类、酚类、氨基酸、维生素的优点是高档白兰地产品,深受人门喜爱。
Description
技术领域
本发明属于酿酒技术领域,涉及桑果酒酿造技术,具体涉及一种桑果白兰地的生产方法。
背景技术
桑皮含黄酮类成分:桑素、桑皮色烯素、环桑素、环桑皮色烯素、桑根皮素、环桑皮素、氧化二氢桑根皮素、桑黄酮、桑白皮素、桑根酮。桑皮含桑呋喃,桦皮酸。桑皮含香豆素类:5,7-羟基香豆素、伞形花内酯、东莨菪内酯、莨菪内酯等成分。桑皮含多糖类:粘液素、桑多糖、甲壳素、壳聚糖。桑皮还含α-及β-香树精、谷固醇、挥发油、鞣质等。桑皮其性味苦甘而寒,入肺肝经,有疏风清热,凉血止血,清肝明目,润肺止咳之功。常用于治疗风热感冒、肺热咳嗽、肝阳头痛眩晕、目赤昏花、血热出血及盗汗等证。
桑根除去其栓皮的药用。性味甘寒,入肺脾经,有泻肺平喘,行水消肿之功。常用于治疗肺热咳喘、痰多、水肿、脚气、小便不利等证。
桑果中含有丰富的葡萄糖、蔗糖、果糖、胡萝卜素、维生素、氨基酸及矿物质钙、磷、铁、铜、锌等。桑葚既可入食,又可入药,中医认为桑葚味甘酸,性微寒,具有补肝益肾、养血生津、润肠通便的功效,还能增进胃肠蠕动,促进消化。还可以用桑葚做成果汁和酿酒,不但口感好,营养丰富,而且保健作用明显,符合现代人对健康型饮料、健康型酒的要求。桑椹对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢;桑椹可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助疗效。桑椹具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。中医认为,桑椹性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效。
因桑果肉多汁易烂,常温下采摘后12-18h出现霉变,长途运输和贮藏保鲜都较为困难。近年来,桑果的种植面积加大,桑果的产量迅速上涨,但由于未能较好的解决桑果贮藏保鲜问题,加上桑果集中在4-5月上市,桑果鲜果销售量有限,致使桑果处于自生自灭、得不到开发利用的状态,造成资源的巨大浪费和损失。
因此,桑果除本地就近鲜销外,利用现代食品加工技术,对桑果进行综合加工,酿造出桑果白兰地,将有效地促进桑果资源消化利用,丰富桑果的产品类型和消费方式,增加桑果的附加值,新增桑蚕业的经济效益。
发明内容
本发明的目的在于提供一种有效充分利于桑果、桑皮和桑根原料,实现桑果高附加值化,高营养化并易于长期保存的桑果白兰地的生产方法。
为实现上述目的,本发明是这样实现的:
本发明的目的在于提供一种有效充分利于桑果、桑皮和桑根原料,实现桑果高附加值化,高营养化并易于长期保存的桑果白兰地的生产方法。
为实现上述目的,本发明是这样实现的:
一种桑果白兰地的生产方法,包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物。
(2)打浆:用打浆机打浆去梗,得到桑果浆。
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,酶处理,用白砂糖调整果浆可溶性固形物TSS含量为20-24%。
②发酵循环:酵母活化接种,控温18-22℃,发酵10-14天,每天循环。所述酵母用量为150-300mg/L。
③倒罐:当含糖量少于5g/L时倒罐,低温澄清除去底渣,得到桑果原酒。所述澄清温度为0-10℃,澄清时间2-10天。
(4)蒸馏:将步骤(3)得到的桑果原酒进行减压蒸馏,经二次蒸馏得到40-60%vol的桑果蒸馏酒。
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐中,添加桑皮和/或桑根片浸泡,贮藏陈酿6个月,得到桑皮白兰地或桑根白兰地。所述桑根片的添加量为1-20g/L,所述的桑皮添加量为1-20g/L。
(6)勾兑调配:将步骤(5)得到的桑皮白兰地、桑根片白兰地勾兑调整为36-45%vol后,添加蜂蜜调整香气口感,再贮藏陈酿,得到桑果白兰地。
(7)过滤装瓶:将步骤(6)经陈酿后的桑果白兰地,冷却至10℃保持24h后,膜过滤,装瓶。所述的膜过滤孔径为0.45μm。
进一步地,步骤(3)所述酶处理的方法是使用果胶酶,添加量为10-100mg/L,控温18-22℃。
进一步地,步骤(3)所述的循环过程为每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环。
进一步地,步骤(4)所述的减压蒸馏条件为蒸馏温度40-80℃、馏出温度20-50℃、真空度-70kPa以下;一次蒸馏除去酒头和酒尾,取馏分的0.5-85%/体积得到一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取馏分的1.0-80%/体积得到桑果蒸馏酒。
进一步地,步骤(5)所述桑根片是将桑树根剥去根皮后,经过清洗和消毒,切成片,晒干,高温烘烤而制得的桑根片;所述桑皮是将桑树根皮刮去桑皮的外皮,经过清洗和消毒,切成片,晒干,得到的桑皮,然后取1/2-2/3桑皮经过高温烘烤得到烤焙桑皮,将两种桑皮混合。
进一步地,以上所述高温烘烤的温度为200℃,时间为10-60分钟,桑根片或桑皮呈黄棕色即可。
本发明的技术优点和有益效果:
1、本发明生产方法较为简单,减压蒸馏可获得更好桑果蒸馏酒风味,其杂味异味少,不需要进行活性炭吸附除杂,能较好地保存桑果蒸馏酒的营养成分和风味。
2、本发明生产的桑果白兰地,使用桑果同源的桑皮、桑根片处理,具有桑果特有风格,色金黄、香气和谐纯正、口感柔和、风味独特,并提高了药效。
3、本发明生产的桑果白兰地,具有黄酮类、酚类、氨基酸、维生素含量高的优点,是高档白兰地产品,深受人门喜爱。
具体实施方式
下面结合具体实施例,对本发明的具体实施方式进行详细描述,但本发明不仅仅局限于以下实施例。
实施例1
一种桑果白兰地的生产方法,包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物。
(2)打浆:用打浆机打浆去梗,得到桑果浆。
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,添加果胶酶60mg/L,用白砂糖调整果浆可溶性固形物TSS含量为22%,控温22℃。
②发酵循环:300mg/L酵母在10倍39℃5%糖水活化,活化28min。活化结束,以酒泵打入发酵罐,密闭循环30min。接种后,持续控温22℃发酵12天。发酵过程中每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环;并且每天检测发酵醪的理化指标可溶性固形物TSS、pH、总酸、挥发酸等。
③倒罐:发酵后期检测总糖,含糖量等于4.16g/L时倒罐,低温2℃澄清,3天后去底渣,得到桑果原酒。其理化指标及感官评价如下表1:
表1原酒理化指标及感官评价
(4)蒸馏:将步骤(3)得到的原酒进行减压二次蒸馏,减压蒸馏条件为蒸馏温度64℃、馏出温度40℃、真空度-80kPa;一次蒸馏除去酒头和酒尾,取馏分的0.5~85%/体积得到37%vol一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取馏分的1.0-80%/体积得到58%vol桑果蒸馏酒。
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐。收集桑果种植基地每年淘汰的桑树,砍下桑根,清洗干净,然后剥去根皮,经过清洗和消毒后,切成片,晒干,200℃烘烤30min呈黄棕色制得桑根片;将6g/L的桑根片加入到桑果蒸馏酒中浸泡,贮藏陈酿6个月,得到桑根片白兰地,其理化指标和感官评价如下表2:
表2桑根片白兰地检验结果
实施例2
一种桑果白兰地的生产方法,包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物。
(2)打浆:用打浆机打浆去梗,得到桑果浆。
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,添加果胶酶60mg/L,用白砂糖调整果浆可溶性固形物TSS含量为22.5%,控温20℃。
②发酵循环:300mg/L酵母在10倍39℃5%糖水活化,活化30min。活化结束,以酒泵打入发酵罐,密闭循环30min。接种后,持续控温20℃发酵13天。发酵过程中每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环;并且每天检测发酵醪的理化指标可溶性固形物TSS、pH、总酸、挥发酸等。
③倒罐:发酵后期检测总糖,含糖量等于3.88g/L时倒罐,低温0℃澄清,3天后去底渣,得到桑果原酒。其理化指标及感官评价如下表3:
表3原酒理化指标及感官评价
(4)蒸馏:将步骤(3)得到的原酒进行减压二次蒸馏,减压蒸馏条件为蒸馏温度55℃、馏出温度35℃、真空度-85kPa;一次蒸馏除去酒头和酒尾,取馏分的0.5~85%/体积得到38%vol一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取馏分的1.0-80%/体积得到60%vol桑果蒸馏酒。
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐。收集桑果种植基地每年淘汰的桑树,砍下桑根,剥下根皮,刮去黄棕色粗皮,经过清洗和消毒后,切成片,晒干,得到桑皮,然后取1/2的桑皮经过200℃烘烤20min呈黄棕色得到烤焙桑皮,两种桑皮混合。将10g/L桑皮加入到桑果蒸馏酒中浸泡,贮藏陈酿6个月,得到桑皮白兰地,其理化指标和感官评价如下表4:
表4桑皮白兰地检验结果
实施例3
一种桑果白兰地的生产方法,包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物。
(2)打浆:用打浆机打浆去梗,得到桑果浆。
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,添加果胶酶60mg/L,用白砂糖调整果浆可溶性固形物TSS含量为22.0%,控温18℃。
②发酵循环:300mg/L酵母在10倍39℃5%糖水活化,活化30min。活化结束,以酒泵打入发酵罐,密闭循环30min。接种后,持续控温18℃发酵11天。发酵过程中每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环;并且每天检测发酵醪的理化指标可溶性固形物TSS、pH、总酸、挥发酸等。
③倒罐:发酵后期检测总糖,含糖量等于4.06g/L时倒罐,低温2℃澄清,3天后去底渣,得到桑果原酒。其理化指标及感官评价如下表5:
表5原酒理化指标及感官评价
(4)蒸馏:将步骤(3)得到的原酒进行减压二次蒸馏,减压蒸馏条件为蒸馏温度55℃、馏出温度30℃、真空度-90kPa;一次蒸馏除去酒头和酒尾,取馏分的0.5~85%/体积得到37%vol一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取馏分的1.0~80%/体积得到57%vol桑果蒸馏酒。
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐。收集桑果种植基地每年淘汰的桑树,砍下桑根,剥下根皮,刮去黄棕色粗皮,经过清洗和消毒后,切成片,晒干,得到桑皮,然后取2/3的桑皮经过200℃烘烤20min呈黄棕色得到烤焙桑皮,两种桑皮混合。将8g/L桑皮加入到桑果蒸馏酒中浸泡,贮藏陈酿6个月,得到桑皮白兰地,其理化指标和感官评价如下表6:
表6桑皮白兰地检验结果
实施例4
一种桑果白兰地的生产方法,包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物。
(2)打浆:用打浆机打浆去梗,得到桑果浆。
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,添加果胶酶60mg/L,用白砂糖调整果浆可溶性固形物TSS含量为23%,控温22℃。
②发酵循环:300mg/L酵母在10倍39℃5%糖水活化,活化30min。活化结束,以酒泵打入发酵罐,密闭循环30min。接种后,持续控温22℃发酵13天。发酵过程中每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环;并且每天检测发酵醪的理化指标可溶性固形物TSS、pH、总酸、挥发酸等。
③倒罐:发酵后期检测总糖,含糖量等于4.68g/L时倒罐,低温3℃澄清,3天后去底渣,得到桑果原酒。其理化指标及感官评价如下表7:
表7原酒理化指标及感官评价
(4)蒸馏:将步骤(3)得到的原酒进行减压二次蒸馏,减压蒸馏条件为蒸馏温度65℃、馏出温度40℃、真空度-80kPa;一次蒸馏除去酒头和酒尾,取馏分的0.5-85%/体积得到39%vol一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取馏分的1.0-80%/体积得到61%vol桑果蒸馏酒。
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐1#、2#罐中;收集桑果种植基地每年淘汰的桑树,砍下桑根,清洗干净,然后剥去根皮,经过清洗和消毒后,切成片,晒干,200℃烘烤30min呈黄棕色制得桑根片;剥下来的根皮,刮去黄棕色粗皮,经过清洗和消毒后,切成片,晒干,得到桑皮,然后取1/2的桑皮经过200℃烘烤20min呈黄棕色得到烤焙桑皮,两种桑皮混合;将5g/L桑皮加入到1#罐中浸泡、5g/L的桑根片加入到2#罐浸泡,贮藏陈酿6个月,得到桑皮白兰地、桑根片白兰地;
(6)勾兑调配:将步骤(5)得到的桑皮白兰地、桑根片白兰地勾兑调整为45%vol后,添加0.35%蜂蜜调整香气口感,再贮藏陈酿,得到桑果白兰地;
(7)过滤装瓶:将步骤(6)经陈酿1年后的桑果白兰地,冷却至10℃保持24h后,用0.45μm膜过滤机过滤,然后装瓶贴标装箱;随机抽取一瓶桑果白兰地,检验,结果如下表8:
表8桑果白兰地检验结果
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种桑果白兰地的生产方法,其特征在于:包括以下步骤:
(1)桑果采摘分选:选取紫黑色带皮的新鲜桑果,人工采摘,剔除青果、病果及异物;
(2)打浆:用打浆机打浆去梗,得到桑果浆;
(3)原酒酿造:
①原料调整:将桑果浆加入发酵罐,酶处理,用白砂糖调整果浆可溶性固形物TSS含量为20-24%;
②发酵循环:酵母活化接种,控温18-22℃,发酵10-14天,每天循环;所述酵母用量为150-300mg/L;
③倒罐:当含糖量少于5g/L时倒罐,低温澄清除去底渣,得到桑果原酒;所述澄清温度为0-10℃,澄清时间2-10天;
(4)蒸馏:将步骤(3)得到的桑果原酒进行减压蒸馏,经二次蒸馏得到40-60%vol的桑果蒸馏酒;
(5)浸泡陈酿:将步骤(4)得到的桑果蒸馏酒放入不锈钢酒罐中,添加桑皮和/或桑根片浸泡,贮藏陈酿6个月,得到桑皮白兰地或桑根白兰地;所述桑根片的添加量为1-20g/L;所述桑皮的添加量为1-20g/L;
(6)勾兑调配:将步骤(5)得到的桑皮白兰地、桑根片白兰地勾兑调整为36-45%vol后,添加蜂蜜调整香气口感,再贮藏陈酿,得到桑果白兰地;
(7)过滤装瓶:将步骤(6)经陈酿后的桑果白兰地,冷却至10℃保持24h后,膜过滤,装瓶;所述的膜过滤孔径为0.45μm。
2.根据权利要求1所述一种桑果白兰地的生产方法,其特征在于:步骤(3)所述酶处理的方法是使用果胶酶,果胶酶的添加量为10-100mg/L,控温18-22℃。
3.根据权利要求1所述一种桑果白兰地的生产方法,其特征在于:步骤(3)所述的循环过程为每天密闭循环2次,若品鉴发现有异味,进行开放见氧循环。
4.根据权利要求1所述一种桑果白兰地的生产方法,其特征在于:步骤(4)所述的减压蒸馏条件为蒸馏温度40-80℃、馏出温度20-50℃、真空度-70kPa以下;一次蒸馏除去酒头和酒尾,取体积馏分的0.5-85%得到一次蒸馏酒;一次蒸馏酒再次减压蒸馏除去酒体酒尾,取体积馏分的1.0-80%得到桑果蒸馏酒。
5.根据权利要求1所述一种桑果白兰地的生产方法,其特征在于:步骤(5)所述桑根片是将桑树根剥去根皮后,经过清洗和消毒,切成片,晒干,高温烘烤而制得的桑根片;所述桑皮是将桑树根皮刮去桑皮的外皮,经过清洗和消毒,切成片,晒干,得到的桑皮,然后取1/2-2/3桑皮经过高温烘烤得到烤焙桑皮,将两种桑皮混合。
6.根据权利要求5所述一种桑果白兰地的生产方法,其特征在于:所述高温烘烤的温度为200℃,时间为10-60分钟,桑根片或桑皮呈黄棕色即可。
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