CN111518656A - 一种果酒及其制备方法 - Google Patents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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Abstract
本发明提供一种果酒及其制备方法，果酒包括按质量份数的一下组份：纯净水2000份，果葡糖浆70份，浓缩梨汁50份，浓缩苹果汁30份，伏特加153份，γ‑氨基丁酸0.8份,赤藓糖醇40份，海藻糖40份，维生素C0.04份，二氧化碳10份，柠檬酸1份，柠檬酸钠0.04份，山梨酸钾0.1份，添加剂0.06份，含瓜拉纳提取物0.4份。本发明的果酒产品品质高，风味独特，营养丰富，具有低糖、低酒精的特点，是一款能够健康、减压的果酒；而且其制备方法简单，能够快速无污染地制造。
Description
技术领域
本发明涉及果酒技术领域，尤其涉及到一种果酒及其制备方法。
背景技术
用水果本身的糖分被酵母菌发酵成为酒精的酒，含有水果的风味与酒精。因此民间的家庭时常会自酿一些水果酒来饮用，如李子酒、葡萄酒、杨梅酒、猕猴桃酒等等。因为这些水果表皮会有一些野生的酵母，加上一些蔗糖，因此不需要额外添加酵母也能有一些发酵作用，但民间传统做酒的方法往往旷日费时，也容易被污染，所以外加一些活性酵母是快速酿造水果酒的理想方法。
目前，缺乏一种健康、减压、低糖、低酒精含量的饮品及其制备方法。
发明内容
本发明的目的在于提供一种健康、减压、低糖和低酒精的果酒及其制备方法。
为实现上述目的，本发明所提供的技术方案为：一种果酒，包括按质量份数的一下组份：纯净水2000份，果葡糖浆70份，浓缩梨汁50份，浓缩苹果汁30份，伏特加153份，γ-氨基丁酸0.8份，赤藓糖醇40份，海藻糖40份，维生素C0.04份，二氧化碳10份，柠檬酸1份，柠檬酸钠0.04份，山梨酸钾0.1份，添加剂0.06份，含瓜拉纳提取物0.4份。
优选地，所述添加剂为苋菜红和亮蓝的组合，所述苋菜红和亮蓝的质量比例为2:1。
优选地，所述添加剂为柠檬黄。
一种果酒的制备方法，按权利要求1所述的比例称取各组份，将纯净水加热至100度倒入调配罐，按3:1的比例添加果葡糖浆和浓缩梨汁与浓缩苹果汁，得到混合液，对混合液进行恒温巴氏杀菌，然后将巴氏杀菌后的混合液与其他原料添加至调配罐中，充分混合之后进行板框过滤并保存，得到储存料液，对所述储存料液依次进行灌装和杀菌后生产制得果酒。
优选地，将所述储存料液通过瞬间制冷设备进行零度降温，降至零度后进行二氧化碳混合并且进行灌装，罐装后通过对产品的杀菌后直至成品，制得果酒。
进一步地，所述杀菌为巴氏灭菌法和0.45微米板框过滤杀菌。
与现有技术相比，本发明的果酒产品品质高，风味独特，营养丰富，具有低糖、低酒精的特点，是一款能够健康、减压的果酒；而且其制备方法简单，能够快速无污染地制造。
其中的营养成分具有以下优点：
（1）海藻糖为体内有益肠道细菌--双歧杆菌的增殖因子，可改善肠道微生态环境，加强胃肠道消化吸收功能，有效排除体内毒素，增强机体免疫抗病能力，研究还证明海藻糖具有较强的抗辐射作用。
（2）赤癣糖醇是能量最低的功能糖，热量仅有蔗糖热量的十分之一，由于其分子量小，容易被人体吸收，并且只有少量进入人体大肠被微生物发酵.80%的赤藓糖醇被人体食用后进入人体血液之中，但不能被人体内酶分解代谢，不为机体提供能量，不参加糖代谢，只能通过尿液从人体排出。实验证明人体赤藓糖醇一次性日最大食用量为20克，除去被人体所分解的能量，能利用的仅为0.67kJ/g。
（3）伏特加（俄语：BoAka)是一种经蒸馏处理的酒精饮料，它是由水和经蒸馏净化的乙醇所合成的透明液体，通常会经多重蒸馏从而达到更纯更美味的效果，市面上品质较好的伏特加一般是经过三重蒸馏的。在蒸馏过程中除水和乙醇外亦会加入马铃薯、菜糖浆及黑麦或小麦，如果是制作有味道的伏特加更会加入适量的调味料。虽然伏特加在东欧和北欧国家的传统上是应该以净饮的方法品尝，但当它在其他的国家大众化后已经愈见少人用传统饮法品尝它的独特口味。本发明的果酒能够解决人们喝酒出现宿醉的情况，其具有酒的成分并配合氨基丁酸的解酒安神功效并配合其他辅料达到了既有喝酒的感觉但是并没有喝酒的难受。
（4）瓜拉纳是一种能促进脂肪燃烧的物质，氨基丁酸作为新资源食品具有广泛的γ-氨基丁酸可以提高葡萄糖磷酸酯酶的活性，使脑细胞活动旺盛，可促进脑组织的新陈代谢和恢复脑细胞功能，改善神经机能γ-氨基丁酸能进入脑内三羧酸循环，促进脑细胞代谢，同时还能提高葡萄糖代谢时葡萄糖磷酸酯酶的活性，增加乙酰胆碱的生成，扩张血管增加血流量，并降低血氨，促进大脑的新陈代谢，恢复脑细胞功能，促进乙醇代谢。以嗜酒者为对象，服用γ-氨基丁酸再饮用60ml威士忌后采血测定血中乙醇及乙醛浓度，发现后者浓度明显比对照组低，降低血氨。我国的临床医学和日本的研究者也都认为，γ-氨基丁酸能抑制谷氨酸的脱羧反应，使血氨降低。更多的谷氨酸与氨结合生成尿素排出体外，以解除氨毒，从而增进肝机能。
具体实施方式
下面结合具体实施例对本发明作进一步说明：
实施例1：
本实施例所述的一种果酒，包括按质量份数的一下组份：纯净水2000份，果葡糖浆70份，浓缩梨汁50份，浓缩苹果汁30份，伏特加153份，γ-氨基丁酸0.8份赤藓糖醇40份，海藻糖40份，维生素C0.04份，二氧化碳10份，柠檬酸1份，柠檬酸钠0.04份，山梨酸钾0.1份，添加剂0.06份，含瓜拉纳提取物0.4份。
一种果酒的制备方法，按上述的比例称取各组份，将纯净水加热至100度倒入调配罐，按3:1的比例添加果葡糖浆和浓缩梨汁与浓缩苹果汁，得到混合液，对混合液进行恒温巴氏杀菌，然后将巴氏杀菌后的混合液与其他原料添加至调配罐中，充分混合之后进行板框过滤并保存，得到储存料液，对所述储存料液依次进行灌装和杀菌后生产制得果酒。
实施例2：
与实施例1的区别在于：所述添加剂为苋菜红和亮蓝的组合，所述苋菜红和亮蓝的质量比例为2:1。
实施例3：
与实施例1的区别在于：所述添加剂为柠檬黄。
实施例4：
与实施例1的区别在于：将所述储存料液通过瞬间制冷设备进行零度降温，降至零度后进行二氧化碳混合并且进行灌装，罐装后通过对产品的杀菌后直至成品，制得果酒。
所述杀菌为巴氏灭菌法和0.45微米板框过滤杀菌。
Claims (6)
1.一种果酒，其特征在于：包括按质量份数的一下组份：
纯净水2000份，果葡糖浆70份，浓缩梨汁50份，浓缩苹果汁30份，伏特加153份，γ-氨基丁酸0.8份，赤藓糖醇40份，海藻糖40份，维生素C0.04份，二氧化碳10份，柠檬酸1份，柠檬酸钠0.04份，山梨酸钾0.1份，添加剂0.06份，含瓜拉纳提取物0.4份。
2.根据权利权利要求1所述的一种果酒，其特征在于：所述添加剂为苋菜红和亮蓝的组合，所述苋菜红和亮蓝的质量比例为2:1。
3.根据权利要求1所述的一种果酒，其特征在于：所述添加剂为柠檬黄。
4.一种果酒的制备方法，其特征在于：按权利要求1所述的比例称取各组份，将纯净水加热至100度倒入调配罐，按3:1的比例添加果葡糖浆和浓缩梨汁与浓缩苹果汁，得到混合液，对混合液进行恒温巴氏杀菌，然后将巴氏杀菌后的混合液与其他原料添加至调配罐中，充分混合之后进行板框过滤并保存，得到储存料液，对所述储存料液依次进行灌装和杀菌后生产制得果酒。
5.根据权利要求4所述的一种果酒的制备方法，其特征在于：将所述储存料液通过瞬间制冷设备进行零度降温，降至零度后进行二氧化碳混合并且进行灌装，罐装后通过对产品的杀菌后直至成品，制得果酒。
6.根据权利要求5所述的一种果酒的制备方法，其特征在于：所述杀菌为巴氏灭菌法和0.45微米板框过滤杀菌。
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| CN112708524A (zh) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | 一种长白山红果汽泡酒的制备方法 |
| CN116179298A (zh) * | 2022-11-11 | 2023-05-30 | 广州市东鹏食品饮料有限公司 | 一种制备米酒的方法及其应用 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112708524A (zh) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | 一种长白山红果汽泡酒的制备方法 |
| CN116179298A (zh) * | 2022-11-11 | 2023-05-30 | 广州市东鹏食品饮料有限公司 | 一种制备米酒的方法及其应用 |
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