CN1814730A - 一种金酒及其制造方法 - Google Patents
一种金酒及其制造方法 Download PDFInfo
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- CN1814730A CN1814730A CNA2005101196443A CN200510119644A CN1814730A CN 1814730 A CN1814730 A CN 1814730A CN A2005101196443 A CNA2005101196443 A CN A2005101196443A CN 200510119644 A CN200510119644 A CN 200510119644A CN 1814730 A CN1814730 A CN 1814730A
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Abstract
本发明公开了一种金酒及其制造方法，它是采用完全发酵工艺生产，产品中含有21种以上氨基酸、维生素、微量元素等，此技术生产方法简单，生产成本低，产品营养丰富，口感具有曲香、米香、醇香三香融合的味道，入口性好，酒体圆润丰满、优雅细腻，酒体颜色呈金黄色，清亮透明。产品在口感上与中国优质白酒相同，营养成分含量超过黄酒与日本清酒，生产成本又大大低于传统白酒。
Description
〔技术领域〕
本发明涉及一种金酒及其制造方法，具体地说区别于传统白酒、黄酒、清酒、啤酒，也区别于(荷兰国)蒸馏生产的金酒(杜松子酒)。该产品外观上颜色金黄，具备酒类产品的色、香、味、体要求，在口感上适合中国酒类消费者的需求，能够满足现代人追求营养丰富、讲究健康饮食的新型饮料酒。
〔背景技术〕
本发明是真对目前传统白酒制造工艺和技术与市场需求存在着巨大缺陷而产生的。进入九十年代以来，中国白酒消费者逐渐不喝50度以上白酒，而改喝40度以下低度白酒。我们传统白酒的生产是采用原料发酵后蒸馏所得产品，产品酒精度只能在52-65度，传统白酒蒸馏生产工艺又不可逆转，现有生产技术又无法直接生产40度以下低度白酒，厂家为了降低酒度只好往原酒里添水稀释酒度，这样产品不但没有任何营养，也破坏了原酒的口感和风味，此生产方法的成本也居高不下，每100公斤粮食只能生产40公斤左右优质原酒，还要窖藏两年才能上市。
而采用完全发酵工艺生产的金酒，产品中含有21种以上氨基酸、维生素、微量元素等，每一百公斤粮食生产270-330公斤中国金酒。产品在外观上金黄亮丽，口感上与中国优质白酒相同，营养成份含量超过黄酒与日本清酒，(后附产品质量检验报告)生产成本又大大低于传统白酒。因此，此产品面世必将是中国酒类产品制造业上的突破。
〔发明内容〕
本发明需要解决的技术问题就在于提供一种新的酒类产品，此技术生产方法简单，生产成本低，产品营养丰富，口感具有曲香、米香、醇香三香融合的味道，入口性好，酒体圆润丰满、优雅细腻，酒体颜色呈金黄色，清亮透明。
为解决上述问题，本发明采用如下方法制造的：
A、发酵：将三种以上谷物糊化，加蛋白酶进行蛋白分解，加白酒用大曲糖化，加两种白酒酵母酒化，加水在液体状态下边糖化边发酵，然后3-5天后转入后发酵，27-30天后得新酒；
B、后期整理：用高频电子震荡仪对新酒进行催熟，然后采用臭氧氧化、酒用高分子材料的复合型分子筛等相结合的方法，去除酒中的、杂醇油、油酸乙酯、亚油酸乙酯、棕榈酸乙酯等有害物质，然后进行过滤得新酒。
其中所述三种以上谷物是含淀粉的大米、玉米、高梁等粮食类物质。所述曲是对原料进行糖化酿酒用的大曲、小曲，酵母是将糖化后的醪转化为酒精的酒化酶。
本发明是在借鉴黄酒、清酒、啤酒的先进生产工艺、技术基础上，调整和改变在发酵酒酿造过程中的糖化剂、发酵剂的使用品种、发酵方法、发酵温度和发酵时间，实行多粮、多菌种发酵。产品营养丰富，口感具有曲香、米香、醇香三香融合的味道，入口性好，酒体圆润丰满、优雅细腻；产品生产得率高，每100公斤原料生产270-330公斤产品；对产品后期整理，去除新酒中的有害成分，加速产品的陈化，使产品绵柔醇厚，酒香协调。常饮此酒对人体非常有益。
本发明金酒含有多种氨基酸、维生素、微量元素等营养成分。它是由原料中的蛋白质经酶分解而产生的，经初步检验，其氨基酸含量如下表：
| 氨基酸名称 | 含量(MG/1) | 氨基酸名称 | 含量(MG/1) |
| ASP天门冬氨酸 | 280 | LEU亮氨酸 | 310 |
| THR苏氨酸 | 155 | TYR胳氨酸 | 300 |
| SER丝氨酸 | 230 | PHE苯丙氨酸 | 250 |
| GLU甘氨酸 | 450 | LYS赖氨酸 | 359 |
| GLY谷氨酸 | 230 | ARG精氨酸 | 410 |
| ALA丙氨酸 | 430 | RRO脯氨酸 | 400 |
| VAL浙氨酸 | 278.5 | CYS光氨酸 | 82. |
| MET蛋氨酸 | 54 | TRP色氨酸 | 8.5 |
| ILE异亮氨酸 | 183 |
本发明金酒，维生素含量也十分丰富，经初步检测，维生素含量见下表：
| 维生素名称 | 含量(MG/1) | 维生素名称 | 含量(MG/1) |
| 维生素C | 1.059×10-5. | 维生素B2 | 1.418×10-5. |
| 维生素B12 | 6.456×10-5. | 维生素A | 1.43×10-5. |
| 烟酰氨 | 7.1×10-5. | 维生素D、K、E | 少量 |
本发明金酒有机酸的含量经检测在0.003-0.005MG/1，主要是由乳酸、宁檬酸、醋酸、酒石酸、苹果酸、延糊酸、丁酸组成。
本发明金酒微量元素含量见下表：
| 成分(MG/1) | CA钙 | ST锶 | MG镁 | CR铬 | MN锰 | FE铁 | CO钴 |
| 含量 | 125.7 | 0.7688 | 179.6 | 0.0806 | 2.425 | 14.21 | 0.3354 |
| 成分(MG/1) | CU铜 | ZN锌 | GE锗 | MO钼 | SE硒 | K钾 | P磷 |
| 含量 | 0.109 | 4.354 | 7.58 | 0.4178 | 1.338 | 433.9 | 587.6 |
本发明采用高频电子振荡仪对新酒进行二次催熟陈化，处理后的新酒口感柔和纯正绵甜。该机主要由酒用高分子材料的精密过滤棒两部分组成，可除去酒中的高级酯肪酸乙酯、酒中的微粒杂质、异杂味等。使酒在0～20度不混浊、不沉淀，处理后的酒可直接装瓶。
本发明金酒的后期整理，主要采用酒用高分子筛复合处理法，复合型分子筛是一种无臭、无味、不腐蚀、无污染的物质。不溶于水和有机溶剂，不易分解，不会对酒造成污染。可以除去每升300毫克以下的的甲醇和每升500毫克以下的甲醇、杂醇油，甲醇、杂醇油去除率达到50％-95％。
采用臭氧(O3)氧化法，除去酒中的甲醇、杂醇油，处理范围：杂醇油含量在每升500毫克以下，去除率达50％-90％，杂醇油含量在每升700毫克以下，去除率达到50％-90％。
〔具体实施方式〕
1、原料处理：将三种以上谷物加水加热使其糊化，或者采用膨化后糊化，加蛋白酶进行蛋白分解。(蛋白分解的目的是将中分子蛋白转化为小分子蛋白，提高原料中的蛋白转化率，增加产品中氨基酸含量)
2、制曲(制糖化剂)：将酒用糖化微生物制成麦曲或者麸曲，也可制成液体曲。
3、制发酵剂：将两种白酒酵母分别制成液体酵母或者固体酵母。
4、发酵：将蛋白分解过的原料入罐，加水、加曲、加酵母，实行边糖化边发酵。原料与水的比例是100∶270-330，温度在25-30度，曲的比例是10-13％，酒母的比例是5-7％，同时入罐发酵。发酵初期时要敞开式发酵排出二氧化炭，吸入氧气，发酵温度不要超过33度。3-4天后密封进行厌氧发酵，同时转入后发酵，温度在13-10度左右。27-30天后得新酒。
5、后期整理：采用天津南开大学的酒类催化老熟技术。该技术工艺流程如下：新酒→酒泵→预热器→熟化器→冷却器→熟酒。使用该技术有如下优点：
(1)可有效去除新酒味，使酒变得绵甜协调净爽，既不改变原酒风格，又无回反现象，其催熟效果相当窖藏自然贮存。
(2)可有效去除酒中的邪杂味，降低酒中的铅含量，提高酒的质量。
Claims (2)
1、一种金酒，其特征在于它区别于荷兰蒸馏方法生产的金酒(杜松子酒)，是由如下方法制造的：
A、发酵：用三种以上粮食，将原料糊化，在糊化过程中加入蛋白酶进行蛋白分解，然后在原料中加曲进行糖化，同时加入两种以上白酒类发酵剂按常规工艺边糖化边发酵，发酵方法采用主发酵(前发酵)和后发酵得新酒；
B、后期整理：：用高频电子震荡仪对新酒进行催熟，然后采用臭氧氧化、酒用高分子材料的复合型分子筛等相结合的方法，去除酒中的、杂醇油、油酸乙酯、亚油酸乙酯、棕榈酸乙酯等有害物质得产品。
2、权利要求1所述生产的金酒是采用完全发酵生产工艺取得。即区别于荷兰蒸馏方法生产的金酒(杜松子酒)，也区别于中国传统白酒、啤酒、黄酒的一种新的饮料酒。
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| CNA2005101196443A CN1814730A (zh) | 2005-11-25 | 2005-11-25 | 一种金酒及其制造方法 |
| PCT/CN2006/003137 WO2008025186A1 (fr) | 2005-11-25 | 2006-11-22 | Vin doré et son procédé de préparation |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277257A (zh) * | 2011-07-29 | 2011-12-14 | 唐山欧联豪门啤酒有限公司 | 一种液态完全发酵与蒸馏相结合酿制饮料酒的方法 |
| CN102408971A (zh) * | 2010-09-25 | 2012-04-11 | 李良 | 一种具有洋酒（金酒）风味特点的蒸馏配制酒即杜松子酒 |
| CN102140408B (zh) * | 2010-02-01 | 2013-03-13 | 李良 | 一种具有白酒风味和杜松子酒(洋酒)清香回味的配制酒 |
| CN105176725A (zh) * | 2014-05-27 | 2015-12-23 | 徐小芹 | 一种金酒及其制造方法 |
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| CN113943620B (zh) * | 2021-12-07 | 2023-11-10 | 陈亮 | 一种复合培菌发酵白酒生产工艺 |
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| CN1143673A (zh) * | 1995-08-24 | 1997-02-26 | 裴志霞 | 超低度金黄色营养酒及其生产方法 |
| CN1341702A (zh) * | 2000-09-07 | 2002-03-27 | 刘国忠 | 三麦金酒 |
| KR100495249B1 (ko) * | 2001-09-07 | 2005-06-14 | 김원진 | 프로폴리스 추출물이 함유된 진의 제조 방법 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140408B (zh) * | 2010-02-01 | 2013-03-13 | 李良 | 一种具有白酒风味和杜松子酒(洋酒)清香回味的配制酒 |
| CN102408971A (zh) * | 2010-09-25 | 2012-04-11 | 李良 | 一种具有洋酒（金酒）风味特点的蒸馏配制酒即杜松子酒 |
| CN102277257A (zh) * | 2011-07-29 | 2011-12-14 | 唐山欧联豪门啤酒有限公司 | 一种液态完全发酵与蒸馏相结合酿制饮料酒的方法 |
| CN105176725A (zh) * | 2014-05-27 | 2015-12-23 | 徐小芹 | 一种金酒及其制造方法 |
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