CN112251305A - 一种覆盆子发酵浸泡酒的制备方法 - Google Patents
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Abstract
本发明公开了一种覆盆子发酵浸泡酒的制备方法,包括如下步骤:将蒸熟的高粱米、覆盆子红果果浆、糖化酶和酵母混合,有氧发酵后进一步无氧发酵,蒸馏得到原浆酒;用所述的原浆酒浸泡烘干的覆盆子青果,陈化后澄清,灭菌后调兑得到酒精度数为12~14度的初始发酵浸泡酒;初始发酵浸泡酒用蜂蜜调节口感,得到所述的覆盆子发酵浸泡酒。本发明采用覆盆子红果与高粱米共发酵得到具有覆盆子红熟鲜果风味、色泽的原浆酒;酒的陈化与烘干的覆盆子青果浸泡同时进行;使得覆盆子发酵浸泡酒具有覆盆子的益肾固精缩尿,养肝明目的功效。
Description
技术领域:
本发明涉及酿酒科学领域,具体涉及一种覆盆子发酵浸泡酒的制备方法。
背景技术:
掌叶覆盆子(Rubus chingii Hu)是《中国药典》规定的药用覆盆子唯一基源植物,该种广布于我国南方的浙江、广西、江西和福建等省份。其药用部分为果实由绿转黄时采收(程丽珍.覆盆子的质量标准研究[D].安徽中医药大学, 2013.),经沸水略烫或略蒸而后干燥的果实;具有益肾固精缩尿,养肝明目之功效;用于治疗遗精滑精,遗尿尿频,阳痿早泄,目暗昏花。
与此同时,覆盆子是国家卫计委首批规定的药食两用药材。掌叶覆盆子成熟浆果色泽红润鲜亮、风味佳、含糖量高、营养丰富,是兼备鲜美口味与保健功效的第三代新兴水果的代表。
开发覆盆子酒类产品,一方面可以消耗过剩的覆盆子产能,另一方面可以开发新产品充分发掘覆盆子的市场潜能。公开号为CN106190690的中国发明专利申请公开了一种覆盆子果酒,将糖化后的覆盆子和糯米饭混合发酵,覆盆子与糯米饭的质量比为1:4.375。
然而,如何使制得的覆盆子酒类产品中具有较高的有效成分同时保持口感,现有技术中还未有报导。
发明内容
本发明提供了一种覆盆子发酵浸泡酒的制备方法,通过覆盆子红熟果和高粱米共发酵获得兼有覆盆子风味、色泽和营养的原浆酒;通过原浆酒浸泡覆盆子青果和陈化使覆盆子发酵浸泡酒具有覆盆子的益肾固精缩尿,养肝明目的功效。
本发明采用的技术方案如下:
一种覆盆子发酵浸泡酒的制备方法,包括如下步骤:
步骤(1):将蒸熟的高粱米、覆盆子红果果浆、糖化酶和酵母混合,有氧发酵后进一步无氧发酵,蒸馏得到原浆酒;
步骤(2):用所述的原浆酒浸泡烘干的覆盆子青果,陈化,灭菌后调兑得到酒精度数为12~15度的初始发酵浸泡酒;
步骤(3):初始发酵浸泡酒用蜂蜜调节口感,得到所述的覆盆子发酵浸泡酒。
本发明将覆盆子红果和青果的优势结合,利用红熟果直接发酵,利用青果进行提取浸泡,得到口感、色泽、风味、营养、保健功效均较好的覆盆子发酵浸泡酒,促进了覆盆子产业的升级,丰富了保健酒的品类。
所述的覆盆子红果果浆的制备方法包括如下步骤:采摘红熟的覆盆子果实,洗净后打浆,60~85℃灭菌10~30min。
所述的烘干的覆盆子青果的制备方法包括如下步骤:采摘由绿色转黄色时的覆盆子,洗净后蒸制3~4分钟至透心,60~70℃热风烘18-24小时,去除果柄杂质。
所述的覆盆子为掌叶覆盆子Rubus chingii Hu。
所述的蒸熟的高粱米的制备方法包括如下步骤:将高粱米浸泡8~10个小时,沥干水,大火蒸30~40min,蒸熟后摊凉。
所述的蒸熟的高粱米、覆盆子红果果浆、糖化酶和酵母的质量比为300: 100~150:1.3~1.6:0.8~1.2。
所述的高粱米:高粱米:覆盆子红果果浆:糖化酶:酵母比例为300:100~120: 1.3~1.6:0.8~1.2。
所述的有氧发酵为25~30℃发酵3~4天,5~6小时搅拌1次。
无氧发酵为20~25℃密闭发酵30~40天。
所述的原浆酒与烘干的覆盆子青果的配比为:每升原浆酒浸泡40~60g烘干的覆盆子青果。
所述的陈化的时间为10~12个月。
所述的灭菌为加热至75~85℃,保温18~22min。
所述的蜂蜜的投料为:每100质量份初始发酵浸泡酒加入蜂蜜1~2质量份。
本发明还提供了一种由所述的覆盆子发酵浸泡酒的制备方法得到覆盆子发酵浸泡酒。
所述的覆盆子发酵浸泡酒中总黄酮的含量为0.4~0.74g/L。
所述的覆盆子发酵浸泡酒中总酸为6.0~6.6g/L。
本发明具有以下有益效果:
1、本发明提供的制备方法在高粱白酒风味基础上增加了覆盆子果实的风味和口感。
2、本发明提供的制备方法制备的覆盆子发酵浸泡酒总黄酮含量高,兼具高粱白酒风味、覆盆子成熟红果的风味和营养、覆盆子青果的保健功效。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
覆盆子红熟果果浆制作:取掌叶覆盆子红熟的鲜果,匀浆破碎后,高温80℃灭菌20min,冷却后得到,100kg覆盆子红熟果实的灭菌果浆,-4度冷藏待用。
取200kg高粱,浸泡12h,高粱米充分吸水。加入150kg水后,继续大火蒸 30分钟。之后,用冷水浇透,在竹席上摊开冷却。
取整治后的高梁米300kg,加入100kg覆盆子红熟果实的果浆,加入1.5kg 糖化酶,加入1kg酒酵母菌。充分拌匀后分装入100L的发酵罐中,有氧发酵72 小时,发酵温度为30℃,期间冲入氧气,每6小时搅拌1次充分糖化。之后密封无氧发酵30天,发酵温度为25℃,得到香醅。将香醅蒸馏1小时取得蒸馏原浆酒,开始和最后的10L蒸馏产物弃用,保留中间的蒸馏原浆酒,得到42度的原浆酒180L。
当覆盆子青果处于绿色转黄色的阶段进行采摘,采摘后立即用蒸锅蒸3分钟,之后用60℃烘干。
取8kg覆盆子干果与180L原浆酒混合,密封后陈化12个月,温度15~20℃。加入4kg壳聚糖,取上清液用100目纤维滤网压滤,得到浸泡原酒。
应用灭菌的蒸馏水进行调兑得到14度的浸泡酒,每100L调兑后的酒加入1kg 蜂蜜,之后进行无菌分装。
测试例
按照实施例1方法制备覆盆子发酵浸泡酒,区别在于将蒸熟的高粱米,覆盆子红果果浆,覆盆子青果和蜂蜜的投料量替换为原料配比1,分别检测覆盆子籼糯米清酒的品质,总酸用酸碱滴定仪测定,以酒石酸计;总黄酮用分光光度法测出,以芦丁计;结果如表1所示。
表1
结论:本发明提供的覆盆子发酵浸泡酒的制备方法,以绵柔馥郁的高粱酒为基础引入掌叶覆盆子红果的色泽、香气和覆盆子青果的保健功能。蒸煮高粱米:覆盆子果浆的比例在3~2:1时出酒率高,色泽风味佳。当浸泡青果的比例超过每升原浆酒浸泡80g烘干的覆盆子青果时,调兑酒涩口感较强,控制浸泡烘干的覆盆子青果的比例在每升原浆酒浸泡40~60g烘干的覆盆子青果较为适宜。蒸熟的高粱米,覆盆子红果果浆,覆盆子青果三者的配比共同影响总黄酮含量及口感。
Claims (10)
1.一种覆盆子发酵浸泡酒的制备方法,其特征在于,包括如下步骤:
步骤(1):将蒸熟的高粱米、覆盆子红果果浆、糖化酶和酵母混合,有氧发酵后进一步无氧发酵,蒸馏得到原浆酒;
步骤(2):用所述的原浆酒浸泡烘干的覆盆子青果,陈化后澄清,灭菌后调兑得到酒精度数为12~15度的初始发酵浸泡酒;
步骤(3):初始发酵浸泡酒用蜂蜜调节口感,得到所述的覆盆子发酵浸泡酒。
2.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的覆盆子红果果浆的制备方法包括如下步骤:采摘红熟的覆盆子果实,洗净后打浆,60~85℃灭菌10~30min。
3.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的烘干的覆盆子青果的制备方法包括如下步骤:采摘由绿色转黄色时的覆盆子,洗净后蒸制3~4分钟至透心,60~70℃热风烘干,去除果柄杂质。
4.根据权利要求1~3任意一项所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的覆盆子为掌叶覆盆子。
5.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的蒸熟的高粱米、覆盆子红果果浆、糖化酶和酵母的质量比为300:100~150:1.3~1.6:0.8~1.2。
6.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的有氧发酵为25~30℃发酵3~4天,5~6小时搅拌1次;所述的无氧发酵为20~25℃密闭发酵30~40天。
7.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的原浆酒与烘干的覆盆子青果的配比为:每升原浆酒浸泡40~60g烘干的覆盆子青果。
8.根据权利要求1所述的覆盆子发酵浸泡酒的制备方法,其特征在于,所述的陈化的时间为10~12个月。
9.一种覆盆子发酵浸泡酒,其特征在于,根据权利要求1~9任意一项所述的覆盆子发酵浸泡酒的制备方法得到。
10.根据权利要求9所述的覆盆子发酵浸泡酒,其特征在于,所述的覆盆子发酵浸泡酒中总黄酮的含量为0.4~0.74g/L,总酸为6.0~6.6g/L。
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