CN116162521A - 一种大球盖菇酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种大球盖菇酒及其制备方法。所述大球盖菇酒主要由原料大球盖菇混合提取液50~100mL、优质纯高粱酒1500~1900mL、蜂蜜30~60g和柠檬酸0.5~1g制成。将大球盖菇混合提取液中加入优质纯高粱酒充分搅拌、静置冷藏,然后离心,吸取上清液;上清液中加入蜂蜜和柠檬酸调味、搅匀,得到大球盖菇酒半成品;将大球盖菇酒半成品高温杀菌,杀菌后采用紫外线对灌装瓶进行消毒,最后进行无菌冷灌装,得到产品大球盖菇酒。本发明制备的大球盖菇酒营养丰富,色泽金黄、亮,口感醇正,具有独特的清香,同时具有一定的保健作用。
Description
一、技术领域:
本发明属于食品加工领域,具体涉及一种大球盖菇酒及其制备方法。
二、背景技术:
大球盖菇(Stropharia rugoso-annulate)系球盖菇科球盖菇属的一种珍稀食用菌,又被称为赤松茸、皱球盖菇、酒红球盖菇,是国际市场上十大蘑菇之一和***粮农组织(FAO)向发展中国家推荐的新菇种。大球盖菇富含18中氨基酸(包括8种人体必需氨基酸)、多种矿物质与微量元素,以及多糖、甾醇、黄酮等生物活性成分,具有低糖、低脂肪等特点,是优质的营养保健食材,并具有抗氧化、抑菌、抑制肿瘤、降血糖等药理作用,深受消费者的青睐。
大球盖菇产量高,正常情况下一般一亩地可以产出10000斤左右鲜菇,经济效益十分可观,但大球盖菇鲜品的保质期短、残次菇比例较大,采后的加工利用是促进其产业持续发展的必由之路。目前,大球盖菇的销售以粗加工或不加工直接出售为主,以其他形式销售的几乎没有,产品形式单一、附加值很低。因此,需要高技术含量、高附加值的产品出现,来弥补加工需要和市场空白。
酒,自古有“百药之长”的美誉,既是一种极好的药物,又是中药制剂中无法替代的溶媒,中药的多种有效成分,如生物碱及其盐类、甙类、鞣质、有机酸、挥发油等皆易溶于酒中,如果中药用酒送服或经酒浸泡后有效成分更容易溶出,可提高疗效。大球盖菇味道鲜美,具有香菇、蘑菇、草菇三者共同美味,气味清香独特,具有极高的营养价值,是开发保健酒的优质原料。但是,以大球盖菇为原料加工制成保健酒的极少。例如:CN201310176866.3、一种大球盖菇保健酒及其制备方法,该发明专利是用大球盖菇、低聚糖、酒曲按照一定比例,通过原料的处理、抽汁、灭菌、过滤、调糖、发酵、煎酒、陈化、沉降和勾兑等工序制作而成。该发明专利制得的大球盖菇保健酒是一种发酵型药酒,其加工工艺相对复杂,周期较长,需要发酵设备和无菌环境。
三、发明内容:
本发明要解决的技术问题是:根据目前对高附加值、高技术含量的大球盖菇产品的研发需求,本发明提供一种营养丰富、具有大球盖菇独有口感和香气的传统药酒及其制备方法,即本发明提供一种大球盖菇酒及其制备方法。
为了解决上述问题,本发明采取的技术方案是:
本发明提供一种大球盖菇酒,所述大球盖菇酒主要由原料大球盖菇混合提取液50~100mL、优质纯高粱酒1500~1900mL、蜂蜜30~60g和柠檬酸0.5~1g制成。
根据上述的大球盖菇酒,所述大球盖菇混合提取液的制备方法为:按照干大球盖菇10~20g、菊花30~60g、枸杞35~70g和红枣20~40g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量15~20倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮1.5~2h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置12~24h,所得滤液在5000r/min的条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1~1.2,得到大球盖菇混合提取液,在40℃下保存备用。
根据上述的大球盖菇酒,所述优质纯高粱酒的度数为35~42%Vol。
另外,提供一种大球盖菇酒的制备方法,所述制备方法包括以下步骤:
a、按照上述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱酒进行充分搅拌,然后在1~5℃条件下静置冷藏,静置时间为5~12h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20~25℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
本发明技术方案采用的大球盖菇、红枣、枸杞、菊花等主要原料的有效成分多为水溶性成分。因此,本发明借鉴了中药先武后文的煎药方法进行提取,并采用醇沉法精制,能最大限度的得到和保留原料中的营养物质和功能活性成分,并能去除一部分杂质。在大球盖菇酒调配过程中,采用低温静置后离心的方式,避免酒中沉淀的产生,保证该酒饮品长时间储藏后,色泽和透明度不发生变化;本发明采用低度纯粮酒进行调制,口感淡雅柔和,不宜上头,更能符合年轻消费群体多元风味和新鲜味觉体验,能满足年轻消费者群体追求个性、舒适的需求,市场潜力巨大。
本发明的积极有益效果:
1、本发明技术方案中,采用的大球盖菇具有预防冠心病、助消化、滋补身体、疏解精神疲劳的功效。枸杞、红枣和菊花是一种常见的配伍组合,可直接作为茶冲饮或泡酒,具有滋补肝肾、益精明目、补益气血、疏散风热之功效。采用四者调配的酒饮品可以起到补气养阴的作用,具有较好的抗衰老、免疫调节、清除自由基、平衡代谢等功效。
2、本发明制备的大球盖菇酒,是一种纯天然的低度酒饮品,色泽金黄,透明清澈,口感醇香,不仅具有大球盖菇独有口感和香气,还有红枣、枸杞的甘甜和菊花的清香苦涩味,再通过蜂蜜和柠檬酸调甜、调酸,使该酒饮品酸甜可口、生津止渴、口感极佳。
3、本发明技术方案,较为完整的保留了原料中的生活活性及营养成分,且原料广泛、成本低廉、工艺简便环保,生长周期短,工艺简单,容易实现工业化
4、通过本发明技术方案,发展了大球盖菇的精深加工,提升了大球盖菇的附加值。制备的大球盖菇酒营养丰富,色泽金黄、亮,口感醇正,具有独特的清香,同时具有一定的保健作用。
四、附图说明:
图1本发明大球盖菇酒对DPPH自由基的清除效果图;
图2本发明大球盖菇酒对ABTS自由基的清除效果图。
五、具体实施方式:
以下结合实施例进一步阐述本发明,但并不限制本发明技术方案保护的范围。
实施例1:
本发明大球盖菇酒,由原料大球盖菇混合提取液80mL、38°优质纯高粱酒1800mL、蜂蜜30g和柠檬酸0.5g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇10g、菊花30g、枸杞35g和红枣20g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量15倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮1.5h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置20h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1,得到大球盖菇混合提取液,在40℃下保存备用。
实施例2:
本发明实施例1所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例1所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏10h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在25℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
实施例3:
本发明大球盖菇酒,由原料大球盖菇混合提取液100mL、38°优质纯高粱酒1900mL、蜂蜜40g和柠檬酸0.8g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇15g、菊花50g、枸杞50g和红枣30g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量18倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮2.0h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置24h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.2,得到大球盖菇混合提取液,在40℃下保存备用。
实施例4:
本发明实施例3所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例3所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏8h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在25℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
实施例5:
本发明大球盖菇酒,由原料大球盖菇混合提取液70mL、40°优质纯高粱酒1800mL、蜂蜜60g和柠檬酸1.0g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇20g、菊花60g、枸杞70g和红枣40g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量20倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮2.0h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置18h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1,得到大球盖菇混合提取液,在40℃下保存备用。
实施例6:
本发明实施例5所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例5所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏8h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
实施例7:
本发明大球盖菇酒,由原料大球盖菇混合提取液50mL、35°优质纯高粱酒1900mL、蜂蜜40g和柠檬酸0.8g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇20g、菊花40g、枸杞50g和红枣30g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量18倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮2.0h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置20h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1,得到大球盖菇混合提取液,在40℃下保存备用。
实施例8:
本发明实施例7所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例7所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏6h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
实施例9:
本发明大球盖菇酒,由原料大球盖菇混合提取液70mL、35°优质纯高粱酒1800mL、蜂蜜50g和柠檬酸0.8g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇20g、菊花30g、枸杞40g和红枣30g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量18倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮2.0h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置20h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1,得到大球盖菇混合提取液,在40℃下保存备用。
实施例10:
本发明实施例9所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例9所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏10h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
实施例11:
本发明大球盖菇酒,由原料大球盖菇混合提取液100mL、35°优质纯高粱酒1800mL、蜂蜜60g和柠檬酸0.5g制成。
所述大球盖菇混合提取液的制备方法为:按照干大球盖菇10g、菊花30g、枸杞50g和红枣40g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量18倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮2.0h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置18h,所得滤液在5000r/min条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1,得到大球盖菇混合提取液,在40℃下保存备用。
实施例12:
本发明实施例11所述大球盖菇酒的制备方法,其详细步骤如下:
a、按照实施例11所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱粮酒进行充分搅拌,然后在1~5℃条件下静置冷藏10h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
采用GB 5009.5-2016《食品安全国家标准食品中蛋白质的测定》中凯氏定氮法;脂肪含量测定:采用GB 5009.5-2016《食品安全国家标准食品中脂肪的测定》中索氏抽提法;粗纤维含量测定:采用GB/T 5009.10-2003《植物类食品中粗纤维的测定》中酸碱消煮法;碳水化合物含量测定:采用GB 28050-2011《预包装食品营养标签通则》中的方法;多糖含量的测定:采用NY/T 1676-2008《食用菌中粗多糖含量的测定》中苯酚-浓硫酸法;维生素B2的测定:采用GB5009.85-2016《食品安全国家标准食品中维生素B2的测定》;烟酸的测定:采用GB5009.89-2016《食品安全国家标准食品中烟酸和烟酰胺的测定》;维生素B12的测定采用维生素B12定量检测试剂盒(化学发光法);维生素E的测定:GB5009.82-2016《食品中维生素A、D、E的测定》。按照上述方法测定本发明制备所得大球盖菇酒的相关成分,检测结果详见表1。
表1本发明大球盖菇酒测定营养成分表
项目 | 实施例2(每100mL) | 实施例4(每100mL) |
蛋白质 | 0.51g | 0.77g |
脂肪 | 0.24g | 0.35g |
粗纤维 | 0.66g | 0.98g |
碳水化合物 | 4.15g | 6.12g |
多糖 | 0.45g | 0.62g |
维生素B2 | 0.05mg | 0.08mg |
维生素B12 | 0.01μg | 0.02μg |
烟酸 | 0.89mg | 0.81mg |
维生素E | 0.1mg | 0.15mg |
参照DPPH试剂盒说明书中的方法测定本发明实施例2和实施例4制备的大球盖菇酒对DPPH自由基的清除效果,分别取实施例2和实施例8制备的大球盖菇酒冷冻干燥,获得样品粗粉,再将样品粗粉配置浓度为0.2、0.3、0.4、0.5、0.6mg/mL的待测样品,以相同质量浓度的VC作为对照组。其分析结果详见附图1。
参照ABTS试剂盒说明书中的方法测定本发明实施例2和实施例4制备的大球盖菇酒对ABTS自由基的清除效果,分别取实施例2和实施例8制备的大球盖菇酒冷冻干燥,获得样品粗粉,再将样品粗粉配置浓度为0.2、0.3、0.4、0.5、0.6mg/mL的待测样品,以相同质量浓度的VC作为对照组。其分析结果详见附图2。
由附图1和附图2分析DPPH和ABTS自由基清除试验结果显示,在浓度为0.2~0.6mg/mL范围内,对DPPH和ABTS清除率随实施例2和实施例4随供试浓度的增加而增强,呈现出良好的剂量效应关系。但在供试浓度范围内,实施例2和实施例4制备的大球盖菇酒对DPPH和ABTS自由基的清除率均低于Vc阳性对照。
Claims (4)
1.一种大球盖菇酒,其特征在于:所述大球盖菇酒主要由原料大球盖菇混合提取液50~100mL、优质纯高粱酒1500~1900mL、蜂蜜30~60g和柠檬酸0.5~1g制成。
2.根据权利要求1所述的大球盖菇酒,其特征在于,所述大球盖菇混合提取液的制备方法为:按照干大球盖菇10~20g、菊花30~60g、枸杞35~70g和红枣20~40g的原料配比称重、清洗;称量后干大球盖菇切段,红枣去核切片,然后将各种原料混合,加入各种原料总重量15~20倍的水进行加热,加热至沸腾,然后保持微沸状态下煎煮1.5~2h;煎煮后采用四层纱布进行过滤,所得滤液在1~5℃条件下静置12~24h,所得滤液在5000r/min的条件下离心15min,离心后吸取上清液,将上清液浓缩至相对密度为1.1~1.2,得到大球盖菇混合提取液,在40℃下保存备用。
3.根据权利要求1所述的大球盖菇酒,其特征在于:所述优质纯高粱酒的度数为35~42%Vol。
4.一种大球盖菇酒的制备方法,其特征在于,所述制备方法包括以下步骤:
a、按照权利要求1所述大球盖菇酒的配比比例称取各种原料;
b、将称取的大球盖菇混合提取液中加入优质纯高粱酒进行充分搅拌,然后在1~5℃条件下静置冷藏,静置时间为5~12h;静置后在5000r/min条件下离心15min,吸取上清液;所得上清液中加入称取的蜂蜜和柠檬酸进行调味,搅拌均匀,得到大球盖菇酒半成品;
c、将所得大球盖菇酒半成品进行高温杀菌,杀菌温度为120℃、杀菌时间为10s;杀菌后采用紫外线对灌装瓶进行消毒,然后在20~25℃条件下进行无菌冷灌装,得到产品大球盖菇酒。
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