CN113897255A - 一种精粮养生米酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种精粮养生米酒，其特征在于，包括以下重量份原料：玉米100‑500份、果蔬发酵液0‑50份、松仁子0‑10份、软枣弥猴桃浆0‑50份、糖化酶10‑50份、酒曲10‑50份、水200‑1000份。本发明在不添加任何添加剂的情况下，可以有效把酒的赏味期限延长。作为保健类酒水，本发明产品可补充一定的营养，可减少酒水对身体带来的伤害。本发明产品中原味精粮养生米酒以玉米为原材料，口味酸甜可口，易消化。加入不老莓汁可抗氧化、降三高、消炎；加入五味子可益气生津、滋阴补肾等功效；加入松仁子可滋阴润肺，美容抗衰等功能。
Description
技术领域
本发明涉及米酒制造领域，具体的说涉及一种精粮养生米酒及其制备方法。
背景技术
在日常生活里有很多场合喝酒是不可缺少的。比如，婚礼、生日、聚餐等等。
传统米酒，主要原料是糯米，酿制工艺简单，口味香甜醇美，酒精含量极少，因此深受人们喜爱。在一些菜肴的制作上，米酒还常被作为重要的调味料。米酒色淡红，由于它渗进了沸水，故又称“水酒”
然而现有的米酒酿造方法无法控制米酒的口感和风味，因此研发一种不加任何添加剂，以玉米为原料的精粮养生米酒是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此，本发明提供了一种保健类精粮养生米酒及其制备方法
为了实现上述目的，本发明采用如下技术方案：
一种精粮养生米酒，包括以下重量份原料：玉米100-500份、果蔬发酵液0-50份、松仁子0-10份、软枣弥猴桃浆0-50份、糖化酶10-50份、酒曲10-50份、水200-1000份。
优选的，包括以下重量份原料：玉米100份、果蔬发酵液10份、糖化酶10份、酒曲10份、水200份。
优选的，包括以下重量份原料：玉米500份、松仁子10份、糖化酶50份、酒曲50份、水1000份。
进一步，所述果蔬发酵液为不老莓发酵液和/或五味子发酵液。
采用上述进一步方案的有益效果在于：不老莓汁可抗氧化、降三高、消炎，五味子可益气生津、滋阴补肾。
本发明还提供了上述精粮养生米酒的制备方法，其特征在于，包括以下步骤；
(1)按上述重量份数称取玉米100-500份、果蔬发酵液0-50份、松仁子0-10份、软枣弥猴桃浆0-50份、糖化酶10-50份、酒曲10-50份、水200-1000份，将玉米洗净浸泡2-6h；
(2)将浸泡过的玉米捞出加入90-100℃的水中熬煮，直到米粒称半透明，并加入糖化酶糖化，糖化过程中每15分钟检查糖度，连续两次保持不变时即糖化完成，备用；
(3)将糖化后的玉米过滤，再次熬煮后，放凉冷却；
(4)将酒曲加入至冷却后的玉米中保持温度10-32℃盖盖封闭，进行发酵；
(5)发酵完成后取酒，将松仁子炒熟并研磨成粉，将软枣弥猴桃榨汁，然后将发酵液、软枣弥猴桃榨汁和松仁子加入至酒中，即得精粮养生米酒。
进一步，所述果蔬发酵液的制备方法为：将不老莓或五味子洗净晾干，然后按1:1的质量比加入冰糖，密封常温下发酵100天之后，即得不老莓或五味子发酵液。
采用上述进一步方案的有益效果在于：上述采用的冰糖本身具有有补中益气，和胃润肺的功效。发酵取出的原汁可以长时间存放。
进一步，，步骤(1)中所述玉米浸泡过程中每6h换一次水。
采用上述进一步方案的有益效果在于：能实现浸泡充分。
进一步，，步骤(3)中所述冷却温度为50℃。
进一步，，步骤(4)中所述发酵方法为常温发酵72-168h。
进一步，，步骤(5)中所述研磨粒度为50-80目。
采用上述进一步方案的有益效果在于：发酵或浸出充分。
本发明的有益效果在于：本发明在不添加强化营养剂，添加果蔬浸提液或发酵液，将天然营养素注入到米酒中得到富有营养功能的大众食品。
本发明产品中原味精粮养生米酒以玉米为原材料，口味酸甜可口，易消化。加入不老莓汁可抗氧化、降三高、消炎；加入五味子可益气生津、滋阴补肾等功效；加入松仁子可滋阴润肺，美容抗衰等功能。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种精粮养生米酒
(1)，称取玉米350kg、糖化酶40kg、酒曲35kg、水800kg，将玉米洗净浸泡4h；
(2)将浸泡过的玉米捞出加入水中熬煮，并加入糖化酶糖化，备用；
(3)将糖化后的玉米须过滤，再次熬煮后，放凉冷却至50℃；
(4)将酒曲加入至冷却后的玉米中常温发酵156h；
(5)发酵完成后取酒，即得精粮养生米酒。
实施例2
一种精粮养生米酒
(1)将不老莓洗净晾干，然后按1:1的质量比加入冰糖，密封发酵100天之后，即得不老莓发酵液，称取玉米100kg、不老莓发酵液10kg、糖化酶10kg、酒曲10kg、水200kg，将玉米洗净浸泡2h；
(2)将浸泡过的玉米捞出加入水中熬煮，并加入糖化酶糖化，备用；
(3)将糖化后的玉米须过滤，再次熬煮后，放凉冷却至50℃；
(4)将酒曲加入至冷却后的玉米中进行发酵72h；
(5)发酵完成后取酒，然后将不老莓发酵液和松仁子加入至酒中，即得精粮养生米酒。
实施例3
一种精粮养生米酒
(1)将五味子洗净晾干，然后按1:1的质量比加入冰糖，密封发酵100天之后，即得五味子发酵液，称取玉米300kg、五味子发酵液30kg、糖化酶30kg、酒曲30kg、水700kg，将玉米洗净浸泡6h；
(2)将浸泡过的玉米捞出加入水中熬煮，并加入糖化酶糖化，备用；
(3)将糖化后的玉米须过滤，再次熬煮后，放凉冷却至50℃；
(4)将酒曲加入至冷却后的玉米中进行常温发酵168h；
(5)发酵完成后取酒，然后将五味子发酵液加入至酒中，即得精粮养生米酒。
实施例4
一种精粮养生米酒
(1)称取玉米500kg、松仁子10kg、糖化酶50kg、酒曲50kg、水1000kg，将玉米洗净浸泡3h；
(2)将浸泡过的玉米捞出加入水中熬煮，并加入糖化酶糖化，备用；
(3)将糖化后的玉米须过滤，再次熬煮后，放凉冷却至50℃；
(4)将酒曲加入至冷却后的玉米中常温发酵108h；
(5)发酵完成后取酒，将松仁子炒熟并研磨成50目粉，即得精粮养生米酒。
实施例5
一种精粮养生米酒
(1)称取玉米400kg、糖化酶25kg、酒曲35kg、软枣弥猴桃浆50kg、水450kg，将玉米洗净浸泡5h；
(2)将浸泡过的玉米捞出加入水中熬煮，并加入糖化酶糖化，备用；
(3)将糖化后的玉米须过滤，再次熬煮后，放凉冷却至50℃；
(4)将酒曲加入至冷却后的玉米中常温发酵144h；
(5)发酵完成后取酒，将软枣弥猴桃浆加入至酒中，即得精粮养生米酒。
试验例1
对实施例1-5的产品进行检测评价：
1)、感官品质评价
对实施例1至实施例5所得的米酒进行感官品质的评价，结果如表1所示：
表1
从表1可知，本发明米酒，原味米酒具有均质型醇香呈乳白色微黄浊液，花色米酒(不老莓米酒、五味子米酒、松仁子米酒、软枣猕猴桃米酒等)外观清澈色泽呈现果实本身特有颜色，具有果实本身典型的香味，香气浓郁，酒体流畅，口感优良。
2)、功能评价
采用实施例1至实施例5发酵工艺生产出的米酒，用液相色谱串联质谱分析法和气相色谱-质谱联用分析，分析结果列表与表2。
表2功能评价
如表2所示，实例2发酵的不老莓米酒中含有花色苷等多酚类、花青素类黄酮有效成分，赋予米酒抗氧化、降三高、消炎等功能。实例3发酵的五味子米酒中含有木脂素类、挥发油类、多糖、有机酸、萜类等成分，赋予米酒赋予镇静催眠、健脑益智、镇痛、抗惊厥和抗抑郁的作用。文献报道所示有效成分在消化***方面可调节胃肠道蠕动、保肝护肝,在免疫***方面发挥抗肿瘤和抗人类免疫缺陷病毒(HIV)的作用,同时具有保护心血管,降血糖,保肺护肾,促进生殖,抗菌抑菌,抗高泌乳血症、抗骨质疏松及对胚胎损伤和视网膜的保护作用等。实例4发酵的松子仁米酒中含有皮诺林酸(不饱和酸)、VE、甾醇、丁酸乙酯(香气主成分)，这些有效成分赋予米酒润肺、润肠、止咳、治便秘、减肥、调节血脂及抗癌等功效和可调节血脂、增强免疫等功能。实例5发酵的软枣不老莓米酒中含有维生素C、黄酮醇、二氢黄酮醇、3-O-黄酮苷及其衍生物。这些成分会使米酒在抗氧化、防治心脑血管疾病、降低胆固醇、抑制失眠等方面有正向作用。
尽管上面已经示出和描述了本发明的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本发明的限制，本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (10)
1.一种精粮养生米酒，其特征在于，包括以下重量份原料：玉米100-500份、果蔬发酵液0-50份、松仁子粉0-10份、软枣弥猴桃浆0-50份、糖化酶10-50份、酒曲10-50份、水200-1000份。
2.根据权利要求1所述一种精粮养生米酒，其特征在于，包括以下重量份原料：玉米100份、果蔬发酵液10份、糖化酶10份、酒曲10份、水200份。
3.根据权利要求1所述一种精粮养生米酒，其特征在于，包括以下重量份原料：玉米500份、松仁子粉10份、糖化酶50份、酒曲50份、水1000份。
4.根据权利要求1或2所述一种精粮养生米酒，其特征在于，所述发酵液为不老莓发酵液和/或五味子发酵液。
5.一种精粮养生米酒的制备方法，其特征在于，包括以下步骤；
(1)按权利要求1-4任一项所述重量份数称取各原料，将玉米洗净浸泡2-6h；
(2)将浸泡过的玉米捞出加入90-100℃的水中熬煮，直到米粒称半透明，并加入糖化酶糖化，备用；
(3)将糖化后的玉米过滤，再次熬煮后，放凉冷却；
(4)将酒曲加入至冷却后的玉米中保持温度10-32℃盖盖封闭，进行发酵；
(5)发酵完成后取酒，将松仁子炒熟并研磨成粉，将软枣弥猴桃榨汁，然后将发酵液、软枣弥猴桃榨汁和松仁子加入至酒中，即得精粮养生米酒。
6.根据权利要求5所述一种精粮养生米酒的制备方法，其特征在于，所述果蔬发酵液的制备方法为：将不老莓或五味子洗净晾干，然后按1:1的质量比加入冰糖，密封发酵100天之后，即得果蔬发酵液。
7.根据权利要求5所述一种精粮养生米酒的制备方法，其特征在于，步骤(1)中所述玉米浸泡过程中每6h换一次水。
8.根据权利要求5所述一种精粮养生米酒的制备方法，其特征在于，步骤(3)中所述冷却温度为50℃。
9.根据权利要求5所述一种精粮养生米酒的制备方法，其特征在于，步骤(4)中所述发酵方法为常温发酵72-168h。
10.根据权利要求5所述一种精粮养生米酒的制备方法，其特征在于，步骤(5)中所述研磨粒度为50-80目。
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| CN106336986A (zh) * | 2015-07-07 | 2017-01-18 | 吴娟 | 一种玉米老酒的制做工艺 |
| CN108165446A (zh) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | 一种猕猴桃酒的制备方法 |
| CN108641847A (zh) * | 2018-04-24 | 2018-10-12 | 华南理工大学 | 一种三华李与玉米复合饮料酒及其加工方法 |
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| CN106336986A (zh) * | 2015-07-07 | 2017-01-18 | 吴娟 | 一种玉米老酒的制做工艺 |
| CN108165446A (zh) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | 一种猕猴桃酒的制备方法 |
| CN108641847A (zh) * | 2018-04-24 | 2018-10-12 | 华南理工大学 | 一种三华李与玉米复合饮料酒及其加工方法 |
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