CN104804946A - 一种菌汁发酵祛寒蓝莓酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种菌汁发酵祛寒蓝莓酒，由下列重量份的原料制成：蓝莓100-110、橘子20-25、荔枝10-15、生姜4-5、肉苁蓉1-2、红糖6-8、牛肝菌汁6-8、白砂糖20-25、大孔树脂、竹篾丝、乙醇、蔗糖脂肪酸酯、果胶酶、酵母菌、水适量；本发明的菌汁发酵祛寒蓝莓酒，添加的荔枝、生姜、肉苁蓉均有祛寒的作用，制得的果酒将果香与酒香、竹香融合在一起，味道纯正，口味协调、柔美，有果与酒的香，颜色澄清透亮、无沉淀。长期食用可以抗癌、抗衰老、补脾益肝、开胃健脾、提高免疫力等作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种菌汁发酵祛寒蓝莓酒及其制备方法。
背景技术
蓝莓果肉细腻，风味独特，酸甜适度，又具有香爽宜人的香气，被称为“水果皇后”。蓝莓含有多种丰富的氨基酸、微量元素以及儿茶酸等多酚类物质，具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫等功效，能够延缓记忆力衰退和预防心脏病的发生。而且蓝莓富含花青苷色素，对人体的眼睛具有很好地保养的作用，可以有效地缓解眼睛疲劳、改善人的视力。
本发明的菌汁发酵祛寒蓝莓酒，特别添加了牛肝菌汁具有清热解烦、养血和中、追风散寒、舒筋和血、补虚提神等功效。将蓝莓籽充分利用制成蓝莓籽油，富含较高比例的不饱和脂肪酸，可以降低胆固醇含量、保护视力、增强智力，对心脑血管和癌症等疾病的发生具有积极的防治作用。充分利用蓝莓产业加工副产物，减少环境污染，具有可观的社会效益和经济效益。将竹篾丝添加到酿酒的制备中来，不止具有竹子的清香，还具有抗衰老、美容养 颜等自然保健功效。制得的蓝莓酒口感圆润柔和，香气持久迷人，具有蓝莓果香、酒香醇厚、清新纯正、澄清透明、酸味适宜、酒体丰满的特点。
发明内容
本发明弥补了现有技术的不足，提供一种菌汁发酵祛寒蓝莓酒及其制备方法。
本发明的技术方案如下：
蓝莓酒由下列重量份的原料制成：蓝莓100-110、橘子20-25、荔枝10-15、生姜4-5、肉苁蓉1-2、红糖6-8、牛肝菌汁6-8、白砂糖20-25、大孔树脂、竹篾丝、乙醇、蔗糖脂肪酸酯、果胶酶、酵母菌、水适量；
蓝莓酒的制备的具体步骤如下：
(1)将蓝莓去籽后与橘子、荔枝的果肉混合后破碎成浆，分离果渣与果汁；
(2)将步骤1的蓝莓籽经超声波辅助水酶法提取蓝莓籽油，加热后与蔗糖脂肪酸酯混合均匀，得油合物料；
(3)将步骤1的果渣烘干后制粉，与乙醇混合后在85℃温度条件下恒温处理，离心取上清液，旋转蒸发，用大孔树脂吸附，再分别用蒸馏水、乙醇洗脱花色苷，收集洗脱液，回收乙醇后冷冻干燥，得蓝莓花色苷；
(4)将生姜、肉苁蓉、红糖加入适量水文火煎煮30-40分钟，滤掉沉渣，得煎煮液；
(5)将步骤1的果汁与步骤4的煎煮液、牛肝菌汁、白砂糖、竹篾丝以及其他剩余成分混合均匀，在22℃条件下密封发酵30-40天，去除沉渣，得发酵酒；
(6)将步骤2的油合物料、步骤3的蓝莓花色苷、步骤5的发酵酒充分混合均匀，进行均质后即可。
本发明的有益效果：
本发明的菌汁发酵祛寒蓝莓酒，添加的荔枝、生姜、肉苁蓉均有祛寒的作用，制得的果酒将果香与酒香、竹香融合在一起，味道纯正，口味协调、柔美，有果与酒的香，颜色澄清透亮、无沉淀。长期食用可以抗癌、抗衰老、补脾益肝、开胃健脾、提高免疫力等作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：蓝莓105、橘子25、荔枝13、生姜4、肉苁蓉1、红糖7、牛肝菌汁8、白砂糖24、大孔树脂、竹篾丝、乙醇、蔗糖脂肪酸酯、果胶酶、酵母菌、水适量；
蓝莓酒的制备方法的具体步骤如下：
(1)将蓝莓去籽后与橘子、荔枝的果肉混合后破碎成浆，分离果渣与果汁；
(2)将步骤1的蓝莓籽经超声波辅助水酶法提取蓝莓籽油，加热后与蔗糖脂肪酸酯混合均匀，得油合物料；
(3)将步骤1的果渣烘干后制粉，与乙醇混合后在85℃温度条件下恒温处理，离心取上清液，旋转蒸发，用大孔树脂吸附，再分别用蒸馏水、乙醇洗脱花色苷，收集洗脱液，回收乙醇后冷冻干燥，得蓝莓花色苷；
(4)将生姜、肉苁蓉、红糖加入适量水文火煎煮35分钟，滤掉沉渣，得煎煮液；
(5)将步骤1的果汁与步骤4的煎煮液、牛肝菌汁、白砂糖、竹篾丝以及其他剩余成分混合均匀，在22℃条件下密封发酵35天，去除沉渣，得发酵酒；
(6)将步骤2的油合物料、步骤3的蓝莓花色苷、步骤5的发酵酒充分混合均匀，进行均质后即可。
Claims (2)
1.一种菌汁发酵祛寒蓝莓酒，其特征在于，由下列重量份的原料制成：蓝莓100-110、橘子20-25、荔枝10-15、生姜4-5、肉苁蓉1-2、红糖6-8、牛肝菌汁6-8、白砂糖20-25、大孔树脂、竹篾丝、乙醇、蔗糖脂肪酸酯、果胶酶、酵母菌、水适量。
2.根据权利要求书1所述菌汁发酵祛寒蓝莓酒，其特征在于，制备方法的具体步骤如下：
(1)将蓝莓去籽后与橘子、荔枝的果肉混合后破碎成浆，分离果渣与果汁；
(2)将步骤1的蓝莓籽经超声波辅助水酶法提取蓝莓籽油，加热后与蔗糖脂肪酸酯混合均匀，得油合物料；
(3)将步骤1的果渣烘干后制粉，与乙醇混合后在85℃温度条件下恒温处理，离心取上清液，旋转蒸发，用大孔树脂吸附，再分别用蒸馏水、乙醇洗脱花色苷，收集洗脱液，回收乙醇后冷冻干燥，得蓝莓花色苷；
(4)将生姜、肉苁蓉、红糖加入适量水文火煎煮30-40分钟，滤掉沉渣，得煎煮液；
(5)将步骤1的果汁与步骤4的煎煮液、牛肝菌汁、白砂糖、竹篾丝以及其他剩余成分混合均匀，在22℃条件下密封发酵30-40天，去除沉渣，得发酵酒；
(6)将步骤2的油合物料、步骤3的蓝莓花色苷、步骤5的发酵酒充分混合均匀，进行均质后即可。
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| CN106071440A (zh) * | 2016-06-15 | 2016-11-09 | 安徽徽王食品有限公司 | 一种荔枝补脾复合蓝莓果汁及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103468020A (zh) * | 2013-09-26 | 2013-12-25 | 江苏省中国科学院植物研究所 | 一种蓝莓色素的提取方法 |
| CN103897796A (zh) * | 2014-04-16 | 2014-07-02 | 江苏省农业科学院 | 一种超声波辅助水酶法提取蓝莓籽油的方法 |
| CN104450436A (zh) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | 一种红豆奶茶蓝莓酒 |
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| CN103468020A (zh) * | 2013-09-26 | 2013-12-25 | 江苏省中国科学院植物研究所 | 一种蓝莓色素的提取方法 |
| CN103897796A (zh) * | 2014-04-16 | 2014-07-02 | 江苏省农业科学院 | 一种超声波辅助水酶法提取蓝莓籽油的方法 |
| CN104450436A (zh) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | 一种红豆奶茶蓝莓酒 |
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| CN106071440A (zh) * | 2016-06-15 | 2016-11-09 | 安徽徽王食品有限公司 | 一种荔枝补脾复合蓝莓果汁及其制备方法 |
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