CN113604322A - 一种富氢牛蒡酒的制备工艺 - Google Patents
一种富氢牛蒡酒的制备工艺 Download PDFInfo
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Abstract
本发明公开了一种富氢牛蒡酒的制备工艺,采用传统发酵技术,以GJYI1为发酵菌株,制备牛蒡发酵酒备用;将新鲜牛蒡根低温粉碎、破壁后榨汁备用;基酒选择以电解弱碱性富氢水降度的古井贡酒;将上述牛蒡发酵酒、牛蒡鲜榨汁液以及基酒通过科学配比勾调,最后通过低温冷冻过滤技术和低温超高压灭菌技术,制得酒体澄清,色泽微黄明亮,具有明显新鲜牛蒡根自然风味特点,富含牛蒡中多糖、多酚和多种维生素等健康成分的富氢牛蒡酒,并能长时间保持风味、色泽、口感和营养成分稳定。
Description
技术领域
本发明涉及一种富氢牛蒡酒的制备工艺,属于健康白酒领域。
背景技术
牛蒡(学名:Arctiumlappa L.),又名:恶实、大力子、东洋参。属桔梗目,菊科二年生草本植物,有中国人参,韩国高丽参之美誉。在《国卫食品函〔2013〕83号》中牛蒡根被批:作为普通食品管理,牛蒡早在李时珍的《本草纲目》中就详细记载其能“通十二经脉,除五脏恶气”、“久服轻身耐老”,牛蒡根含有菊糖及挥发油、牛蒡酸、多种多酚物质及醛类,并富含纤维素和氨基酸,尤其是具有特殊药理作用的氨基酸含量较高,具有抗衰老、抗癌、降血压、血糖等功效。
牛蒡根富含多酚类物质,故特别容易被氧化进而褐变成棕黑色,新鲜牛蒡根风味清雅,口感甘甜,且含有多种维生素成分,但其自然风味和维生素不宜被萃取收集,容易在加工过程中被破坏,风味在勾调酒中尤其容易被掩盖,目前养生酒常用的浸泡提取工艺不适合此种富含牛蒡自然风味养生酒的生产。
发明内容
本发明的目的在于提供一种富氢牛蒡酒的制备工艺,为消费者提供一款富含牛蒡中多糖、多酚和多种维生素等健康成分的富氢牛蒡酒。本发明获得的富氢牛蒡酒酒体澄清,色泽微黄明亮,具有明显新鲜牛蒡根自然风味特点。
本发明所用原料为精选新鲜牛蒡根。采用传统发酵技术,以GJYI1为发酵菌株,制备牛蒡发酵酒备用;将新鲜牛蒡根低温粉碎、破壁后榨汁备用;基酒选择以电解弱碱性富氢水降度的古井贡酒;将上述牛蒡发酵酒、牛蒡鲜榨汁液以及降度的古井贡酒通过科学配比勾调,最后通过低温冷冻过滤技术和低温超高压灭菌技术,制得酒体澄清,色泽微黄明亮,具有明显新鲜牛蒡根自然风味特点,富含牛蒡中多糖、多酚和多种维生素等健康成分的富氢牛蒡酒,并能长时间保持风味、色泽、口感和营养成分稳定。
本发明使用的菌株GJYI1属于东方伊萨酵母Issatchenkiaorientalis,保藏编号为:CCTCC NO:M 20191024,保藏日期为:2019年12月9日,保藏单位为:中国典型培养物保藏中心,地址:中国·武汉·武汉大学。该菌株为古井贡酒酿酒酒醅中筛选得到,具有耐高温和耐酒精度发酵的特性,发酵后的牛蒡酒能够较好的保持牛蒡根的清香风味和营养物质。
本发明中各原料液占基酒的比例分别为:牛蒡发酵酒2%-4%,牛蒡鲜榨汁液3%-5%。
本发明所用牛蒡为牛蒡的根部,属于药食同源类,又又名:恶实、大力子、东洋参,有中国人参、韩国高丽参之美誉。
所述牛蒡发酵酒是通过包括如下步骤的方法制备获得:
取10kg的新鲜牛蒡根,粉碎后加纤维素酶1-1.5g、1-2L和冰糖0.5-1kg,使Brix糖度达到22-25,快速搅拌溶解;采用低温超高压灭菌技术处理发酵原液,投入用灭菌后的高粱糖化液活化48h的GJYI1菌种液0.2%-1.0%(高粱糖化液的制备和灭菌方法参考《QB/T4257-2011酿酒大曲通用分析方法》;菌种活化方法为从斜面挑去一个菌落于盛有100mL高粱糖化液的三角瓶中,放置在恒温30℃的震荡培养箱中,培养48h即可得),密封后室温厌氧发酵28-35天,过滤后添加1%-8%ZTC1+1Ⅲ型天然澄清剂混合溶液进行澄清处理,过滤后获得牛蒡发酵酒。
所述牛蒡鲜榨汁液是通过包括如下步骤的方法制备获得:
取10kg的新鲜牛蒡根,在0-10℃条件下粉碎,然后加入10-20L酒精度为30-50%vol的食用酒精溶液混合,然后低温超声破壁(0-10℃),然后用榨汁机进行榨汁后过滤,添加1%-8%ZTC1+1Ⅲ型天然澄清剂混合溶液进行澄清处理,过滤后获得牛蒡鲜榨汁液。
所述基酒是以电解弱碱性富氢水降度的古井贡酒,降度后的酒精度在45-55%vol。所述电解弱碱性富氢水为纯水经电解后获得,pH=8.0-9.0,含氢气量≥0.8ppm。该水为带有负电荷的小分子团水,具有极强的渗透力、穿透力,可发挥很强的活性,更易于吸收,促进新陈代谢的作用。电解还原水含有大量的活性氢,具有还原性,能有效清除自由基,早在90年代,经国家医药管理局审批的功能有:中和多余的酸根,提高免疫力;改善胃肠道功能,促进代谢;软化血管,降低血粘度等等。
本发明所用基酒为电解弱碱性富氢水降度,并精心调制的淡雅柔和型古井贡酒。
ZTC1+1Ⅲ型天然澄清剂系从食品中提取出的天然高分子物质,具有安全性高、无残留的优点,特别适合在中药、植物提取行业中应用,不影响有效成份,尤其对黄酮、多糖、多肽、氨基酸等不产生影响。
酒体灭菌所用低温超高压灭菌技术能够很好保留食物的色香味及维生素等功能成分。
本发明富氢牛蒡酒不仅具有鲜牛蒡清雅的风味,富含牛蒡丰富的营养成分,而且具备富氢所带来的的更容易代谢醒酒,不伤肝的特性。
与现有技术相比,本发明的有益效果体现在:
1、采用多种方式制备牛蒡根勾调液,不同勾调液具有牛蒡根不同的风格,采用淡雅柔和型古井贡酒为基酒,通过不同比例的勾调,能够使得牛蒡根与古井贡酒的香气协调共融,牛蒡根的自然风味更为持久,闻其香,优雅协调;
2、采用ZTC1+1Ⅲ天然澄清剂混合溶液进行澄清脱色处理,勾调酒样更为澄清明亮,略带微黄绿色,给饮用者带来更好的视觉享受;
3、采用厌氧发酵技术,通过微生物代谢分解,使得牛蒡根中营养物质分解为小分子物质更易被人体吸收,以GJYI1菌株作为发酵剂进行发酵,能够较好的保持牛蒡根的清香风味和各种营养物质,更好承担牛蒡根中、后段风味的作用;
4、采用低温超声破壁压榨技术,能够使细胞壁破碎,使营养物质被压榨流出,能够较好保留牛蒡根新鲜自然风味和保留牛蒡根中加热被破坏的维生素的营养物质,更好承担牛蒡根前段风味的作用;
5、采用低温超高压灭菌技术能够很好保留食物的色香味及维生素等功能成分;
6、采用电解弱碱性富氢水不仅能更好的能防止酒体褐化变色,使酒体更为稳定,而且具备富氢所带来的的更容易代谢醒酒,不伤肝的特性。
本发明所用牛蒡根营养价值丰富,具有本品典型的色泽、风味、味道和典型的风格特点,本发明方法生产出的牛蒡酒产品质量稳定,具有明显新鲜牛蒡根自然风味特点,富含牛蒡根中多种健康成分。其酒精度为42-52%vol,总酯≥2g/L,干浸出物≥0.90g/L,总多酚≥10mg/L,粗多糖≥50mg/L,含有菊糖及挥发油、牛蒡酸、多种多酚物质及醛类,并富含纤维素和氨基酸,尤其是具有特殊药理作用的氨基酸含量较高,具有抗衰老、抗癌、降血压、血糖等功效。
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:
本发明所用基酒为电解弱碱性富氢水降度并精心调制的淡雅柔和型42%vol的古井贡酒;
本发明中各原料液分别占基酒的比例分别为:
牛蒡发酵酒2%;
牛蒡鲜榨汁液3%。
本例牛蒡酒的制作步骤如下:
1、牛蒡发酵酒的制作步骤为:取10Kg的新鲜牛蒡根,粉碎后加纤维素酶1g,加水1.5L,冰糖1Kg,使Brix糖度达到24左右,快速搅拌溶解后,采用巴氏灭菌法处理发酵液,快速冷凉到30℃时,投入经活化后的GJYI1菌种液1.0%,封口后,室温厌氧发酵28-35天,过滤得牛蒡发酵酒,添加4%ZTC1+1Ⅲ天然澄清剂混合溶液进行澄清处理,最后经过滤后获得牛蒡发酵酒,该发酵酒富含牛蒡风味,酵母发酵产生的风味较弱,总酯含量为100-150mg/L,酒精度在15-16.5%vol,粗多糖含量为:5000-6000mg/L,总多酚含量为:500-550mg/L;
2、牛蒡鲜榨汁液的制作步骤为:取10Kg的新鲜牛蒡根,在低温-5℃条件下粉碎,然后加15L酒精度为40%vol的食用酒精溶液混合,然后分批低温超声破壁,用榨汁机进行榨汁后过滤获得牛蒡鲜榨汁液,添加4%ZTCⅢ天然澄清剂混合溶液进行澄清处理,最后经过滤后获得牛蒡鲜榨汁液,该榨汁液富含鲜牛蒡的自然风味,粗多糖含量为:400-500mg/L,总多酚含量为:40-55mg/L;
3、将牛蒡发酵酒和牛蒡鲜榨汁液进行低温超高压灭菌;
4、按比例将古井贡酒和牛蒡发酵酒、牛蒡鲜榨汁液按比例加入调配罐中,开启搅拌器搅拌均匀,获得调配后物料;
5、将调配后物料经冷水机冷却至-10℃,保持24h,然后硅藻土过滤得上清液即为牛蒡酒,然后进行灌装、包装后即为成品。
对比实施例1:
与实施例中牛蒡发酵酒的工艺相同,把发酵菌株更换为丹宝利酿酒高活性酵母,结果所得牛蒡发酵酒包含酵母发酵所产生的浓郁香味,总酯含量为150-200mg/L,酒精度在11-14%vol,粗多糖含量为:4000-5000mg/L,总多酚含量为:400-450mg/L,明显比采用GJYI1菌种含量低。
对比实施例2:
与实施例中牛蒡榨汁的工艺相同,将澄清剂换成常用的1%壳聚糖溶液,因壳聚糖需要用乙酸配制,故牛蒡榨汁液被带入明显酸味,且风味去除率过高,鲜牛蒡风味降低,粗多糖含量为:280-380mg/L,总多酚含量为:30-39mg/L,比采用ZTC1+1Ⅲ天然澄清剂风味保留率和功效成分保留率低。
对比实施例3:
基酒采用纯净水勾调的基酒进行勾调,其他按照实施例进行操作,结果酒样正常放置3个月后颜色较实施例明显加深,检测实施例总多酚含量是对比实施例的2倍。
对比实施例4:
与实施例中牛蒡发酵酒的工艺相同,对发酵液的Brix糖度进行梯度优化,分别设置发酵液的Brix糖度为5、10、15、20、25、30,结果所得牛蒡发酵酒在糖度低于20时酒精度≤10%vol,且随糖度的增加酒精度呈快速上升趋,此时的发酵液容易被杂菌污染,易产杂味;当20≤糖度≥25时,10%vol≤酒度≤18%vol,能够保证单一菌株发酵;当Brix糖度达到30时,酒精度下降明显,说明当前Brix糖度过高,不适合酵母菌的生长。故选择Brix糖度在20-25时比较适合GJYI1菌种的生长发酵,且发酵酒度较高,酒质较好。
综上所述,实施例中运用的工艺和方法能够获得富含牛蒡风味和牛蒡功效成分且酒体比较稳定的牛蒡酒。
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、等同替换和改进等,均应包含在本发明的保护范围内。
Claims (7)
1.一种富氢牛蒡酒的制备工艺,其特征在于:
以GJYI1为发酵菌株,制备牛蒡发酵酒备用;将新鲜牛蒡根低温粉碎、破壁后榨汁备用;基酒选择以电解弱碱性富氢水降度的古井贡酒;将上述牛蒡发酵酒、牛蒡鲜榨汁液以及基酒通过科学配比勾调,最后通过低温冷冻过滤技术和低温超高压灭菌技术,制得酒体澄清,色泽微黄明亮,具有明显新鲜牛蒡根自然风味特点,富含牛蒡中多糖、多酚和多种维生素等健康成分的富氢牛蒡酒,并能长时间保持风味、色泽、口感和营养成分稳定。
2.根据权利要求1所述的制备工艺,其特征在于:
所述菌株GJYI1属于东方伊萨酵母Issatchenkiaorientalis,保藏编号为:CCTCC NO:M20191024,保藏日期为:2019年12月9日,保藏单位为:中国典型培养物保藏中心,地址:中国·武汉·武汉大学。
3.根据权利要求2所述的制备工艺,其特征在于:
各原料液占基酒的比例分别为:牛蒡发酵酒2%-4%,牛蒡鲜榨汁液3%-5%。
4.根据权利要求1或3所述的制备工艺,其特征在于所述牛蒡发酵酒是通过包括如下步骤的方法制备获得:
取10kg的新鲜牛蒡根,粉碎后加纤维素酶1-1.5g、1-2L和冰糖0.5-1kg,使Brix糖度达到22-25,快速搅拌溶解;采用低温超高压灭菌技术处理发酵原液,投入用灭菌后的高粱糖化液活化48h的GJYI1菌种液0.2%-1.0%,密封后室温厌氧发酵28-35天,过滤后添加ZTC1+1Ⅲ型天然澄清剂混合溶液进行澄清处理,过滤后获得牛蒡发酵酒。
5.根据权利要求1或3所述的制备工艺,其特征在于所述牛蒡鲜榨汁液是通过包括如下步骤的方法制备获得:
取10kg的新鲜牛蒡根,在0-10℃条件下粉碎,然后加入10-20L酒精度为30-50%vol的食用酒精溶液混合,然后0-10℃下低温超声破壁,榨汁机进行榨汁后过滤,添加ZTC1+1Ⅲ型天然澄清剂混合溶液进行澄清处理,过滤后获得牛蒡鲜榨汁液。
6.根据权利要求1或3所述的制备工艺,其特征在于:
所述基酒是以电解弱碱性富氢水降度的古井贡酒,降度后的酒精度在45-55%vol。
7.根据权利要求6所述的制备工艺,其特征在于:
所述电解弱碱性富氢水为纯水经电解后获得,pH=8.0-9.0,含氢气量≥0.8ppm。
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