CN104195001A - 一种山楂酒及其制备方法 - Google Patents
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Abstract
一种山楂酒及其制备方法。具体包括：采集新鲜的山楂果果实为原料，接着将山楂果果实清洗干净，并去掉果核，然后兑适量的水并打成浆汁，最后把浆汁通过消毒、发酵、酿制成山楂酒。通过实施本发明，山楂果酒制备过程没有参杂任何的酒精、香精等辅助原料，制备出来的山楂果酒是纯原汁酒；同时，以鲜山楂为主要原料酿制的山楂酒，制备而得的山楂酒不但能很好地保留了山楂果果实原有的营养和功能成分，而且将山楂的营养成分充分释放，更易被人体吸收，具防止疾病的功效和较高的保健价值，是一种天然健康的饮品。此外，山楂酒不但营养十分丰富，而且有浓郁的果香味，适口性好，口感佳、激起人的食欲，是一种具有多种保健功能的酒制品，市场前景非常好。
Description
技术领域
本发明属于一种新型酒制品的制备技术领域，具体涉及到一种山楂酒及其制备方法。
背景技术
山楂果，果实酸甜可口，能生津止渴，亦可入药，入药归脾、胃、肝经，有消食化积、活血散瘀的功效。可食用部分76％。每100g中含能量397kJ，水分73g、蛋白质0.5g、脂肪0.6g，膳食纤维3.1g，碳水化合物22g、胡萝卜素100μg、维生素A17μg；硫胺素0.02mg、核黄素0.02mg、尼克酸0.4mg；维生素C53mg，维生素E7.32mg；钾299mg、钠5.4mg、钙52mg、镁19mg、铁0.9mg，锰0.24mg、锌0.28mg、铜0.11mg、磷24mg、硒1.22μg。尚含解脂酶、鞣质等以及对大肠杆菌、绿脓杆菌、痢疾杆菌有抑制作用的成分。
山楂有重要的药用价值，自古以来，就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用，性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等，均有疗效。
山楂由于山楂富含多种有机酸，能保持山楂中的维生素C，即使在加热的情况下，也不致被破坏，所以，制成山楂糕等制品后，维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分)，能舒张血管、加强和调节心肌，增大心室和心运动振幅及冠状动脉血流量，降低血清胆固醇和降低血压；此外，山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用；山植还含有槲皮苷，它有扩张血管、促进气管纤毛运动、排痰平喘之功能，故山楂是防治心血管病的理想保健食品和有较好疗效的食品，可用于用于高血压、高血脂、冠心病等的防治，均有较好效果。
山楂中含有的牡荆素等化合物具有抗癌作用，常用山楂有利于防癌。
山楂中果胶含量居所有水果之首，达6.4％，而据最新研究，果胶有防辐射物质的作用，它能从体内带走一半的放射性元素(锶、钴、钯等)。果胶还有吸附和抗菌性质，可从肠子上去除细菌、毒素并束缚住水分，因此，可治泻肚。
山楂中还含有丰富的钙和胡萝卜素，钙含量居水果之首，胡萝卜素的含量仅次于枣和猕猴桃，最适于小儿食用。山楂可单味或与其他食物、药物配伍以提高其食疗作用。
由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
还有以山楂果为原料，制备成山楂酒、山楂茶等特色饮品。
其中，目前所公开的山楂酒其制备工艺是：将山楂洗净，去核，捣碎，放入大口瓶中，加白糖拌匀，加盖，放置温处。经常搅拌，经1～2个月，发酵而成山楂酒，以纱布绞榨，去渣过滤，即成山楂酒。
发明内容
本发明的目的就是提供全新的一种山楂酒及其制备方法。具体包括：采集新鲜的山楂果果实为原料，接着将山楂果果实清洗干净，并去掉果核，然后兑适量的水并打成浆汁，最后把浆汁通过消毒、发酵、酿制成山楂酒。通过实施本发明，山楂果酒制备过程没有参杂任何的酒精、香精等辅助原料，制备出来的山楂果酒是纯原汁酒；同时，以鲜山楂为主要原料酿制的山楂酒，制备而得的山楂酒不但能很好地保留了山楂果果实原有的营养和功能成分，而且将山楂的营养成分充分释放，更易被人体吸收，具防止疾病的功效和较高的保健价值，是一种天然健康的饮品。此外，山楂酒不但营养十分丰富，而且有浓郁的果香味，适口性好，口感佳、激起人的食欲，是一种具有多种保健功能的酒制品，市场前景非常好。
本发明是通过以下技术方案来实现的：
一种山楂酒及其制备方法，技术方案中包括如下步骤：
1、原料采集：采集无虫害、无变质的新鲜山楂果果实为原料。
2、原料处理：将山楂果果实清洗干净，然后将果核去掉。
3、打浆：把去掉果核的山楂果兑5～8倍的清水并打成浆汁。
4、杀菌：把山楂果浆汁放置于加热容器里，然后加热至浆汁沸腾并维持5～6分钟。
5、发酵：当浆汁冷却至30～40度时，按100斤山楂果浆汁放0.8～1斤酒曲的比例将酒曲拌入山楂果浆汁中并搅拌均匀，然后放置于发酵容器中，并将容器口密封起来进行厌氧发酵2～3个月。
6、酿制：发酵环节结束后，按照常规方法酿制成山楂酒。
7、成品：将酿制出来的山楂酒经过过滤后按量分装于盛酒容器中成为成品酒。
本发明既有如下优点：
1、本发明所提出的山楂果酒制备工艺简单，容易实施。
2、实施本发明所需的山楂果原料极为丰富，而且价格低廉。
3、通过实施本发明，没有参杂任何的酒精、香精等辅助原料，制备出来的山楂酒是原汁酒；而传统的水果酒大都是通过添加各种辅助原料勾兑而成。
4、通过实施本发明，制备而得的山楂酒不加任何添加剂和防腐剂，口感纯正，喝后不上头。以鲜山楂为主要原料酿制的山楂酒，将山楂的营养成分充分释放，更易被人体吸收，具防止疾病的功效和较高的保健价值，是一种天然健康的饮品。
5、通过实施本发明，制备而得的山楂酒能很好地保留了山楂果果实原有的营养和功能成分，所以山楂酒不但营养十分丰富，而且有浓郁的果香味，适口性好，口感佳、激起人的食欲，是一种具有多种保健功能的酒制品，市场前景非常好。
6、通过实施本发明，改变了目前市场上山楂果深加工加工产品稀少的现状，解决了山楂果的产后出路，并带动山楂果相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山楂酒及其制备方法，具体实施方式如下：
1、原料采集：采集无虫害、无变质的新鲜山楂果果实为原料。
2、原料处理：将山楂果果实清洗干净，然后将果核去掉。
3、打浆：把去掉果核的山楂果兑6倍的清水并打成浆汁。
4、杀菌：把山楂果浆汁放置于加热容器里，然后加热至浆汁沸腾并维持5～6分钟。
5、发酵：当浆汁冷却至35度时，按100斤山楂果浆汁放0.8～1斤酒曲的比例将酒曲拌入山楂果浆汁中并搅拌均匀，然后放置于发酵容器中，并将容器口密封起来进行厌氧发酵3个月。
6、酿制：发酵环节结束后，按照常规方法酿制成山楂酒。
7、成品：将酿制出来的山楂酒经过过滤后按量分装于盛酒容器中成为成品酒。
Claims (1)
1.一种山楂酒及其制备方法，其特征包括如下步骤：
(1)原料采集：采集无虫害、无变质的新鲜山楂果果实为原料；
(2)原料处理：将山楂果果实清洗干净，然后将果核去掉；
(3)打浆：把去掉果核的山楂果兑5～8倍的清水并打成浆汁；
(4)杀菌：把山楂果浆汁放置于加热容器里，然后加热至浆汁沸腾并维持5～6分钟；
(5)发酵：当浆汁冷却至30～40度时，按100斤山楂果浆汁放0.8～1斤酒曲的比例将酒曲拌入山楂果浆汁中并搅拌均匀，然后放置于发酵容器中，并将容器口密封起来进行厌氧发酵2～3个月；
(6)酿制：发酵环节结束后，按照常规方法酿制成山楂酒；
(7)成品：将酿制出来的山楂酒经过过滤后按量分装于盛酒容器中成为成品酒。
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| CN106753987A (zh) * | 2016-11-18 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | 一种大果山楂酒的酿制方法 |
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