CN104560580A - 一种柚子酒及其制造方法 - Google Patents
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Abstract
本发明提供了一种柚子酒，是以柚子为原料，经过去皮、提汁、发酵、澄清、调配和二次澄清的步骤制备而成。该果酒清澈透明，口感醇和，风味独特，具有柚子的特征香气，并含有丰富的黄柏酮等功效成分。制造方法采用膜分离与少量澄清剂结合进行一次澄清和冷藏与膜分离结合二次澄清的技术，得到比较好的澄清效果，不仅有效地保留了柚子中黄柏酮等功效成分，而且缩短了整个制造时间。
Description
技术领域
本发明属于果酒领域，具体涉及一种柚子酒及其制造方法。
背景技术
柚子是芸香科植物柚的成熟果实，产于我国福建、广东等南方地区，以广东沙田柚为上品。柚子的叶似柑、橘，但叶柄具有宽翅，叶下表面和幼枝有短茸毛。花大，白色。果实大，球形或近于梨形，呈柠檬黄色；果肉白或红色。中医认为，柚子果肉性寒，味甘、酸，有止咳平喘、清热化痰、健脾消食、解酒除烦的医疗作用；柚子含黄柏酮、黄柏内酯，有健胃化食、下气消痰、轻身功能。现代医药学研究发现，柚肉中含有非常丰富的维生素C以及类胰岛素等成分，故有降血糖、降血脂的作用，所以，以柚子为原料制作的食品饮料日益受到人们的青睐。
目前对于柚子的开发利用主要集中在果制品方面。根据柚子的特性认为，它是一种很好的酿造果酒的原料。经检索，目前国内外生产的多种果酒，没有以柚子为原料发酵酿造的，所以开发柚子保健酒，对充分利用我国的柚子资源，满足现代人们的生活需要具有很重要的意义。
通常果酒放置一定时间后容易出现沉淀，目前多采用硅藻土过滤，或采用壳聚糖、皂土等化学澄清剂与常规沉淀或过滤方法结合，或冷冻与硅藻土过滤结合等方法进行澄清。以上方法对柚子酒的澄清效果欠佳，产品透光率差，制造周期长，并且由于络合和吸附等作用，使得柚子中的有效成分黄柏酮等受到损失。
发明内容
本发明的目的是提供一种以柚子为原料制成的保健果酒。
本发明另一目的是提供一种澄清效果好，柚子中有效成分黄柏酮等损失少，生产周期短的柚子酒的制造方法。
为达到上述目的，本发明提供的柚子酒，是以柚子为原料，经过去皮、提汁、发酵、 澄清、调配和二次澄清的步骤制备而成。
本发明提供的一种柚子酒的制造方法，包括如下步骤：
(1)、去皮：将柚子人工剥去外层厚皮，得柚子果肉；
(2)、柚子汁提取：取柚子果肉分选、清洗、破碎，按柚子果肉重量加水3-15倍，在40-90 ℃下浸提3-15小时，得到柚子汁；
(3)、柚子汁发酵：将柚子汁中加糖，糖度调到15-200Brix；再加入活化好的葡萄酒干酵母，加入量为0.3-0.5g/L，在12-37℃下发酵15-30天，得到柚子汁发酵液；
(4)、澄清：在果汁发酵液中按重量添加浓度为8-10％的皂土悬浮液0.2-1.5％，或浓度为 1-2％的壳聚糖溶液1-10％，并充分混合，静置12-72小时；然后在0.1-0.5MPa的压力下，用分离膜过滤；
(5)、柚子酒调配：在澄清的果汁发酵液中添加白酒或食用酒精，使最终柚子酒的醇浓度为6-15度；加糖使总糖达到4.1-12.0g/L；加酸使总酸达到4.5-7.5g/L； （6）、二次澄清：调配好的柚子酒在室温下自然放置10-60天，再在0℃-4℃冷藏5- 10天，然后将冷藏的果酒在0.1-0.5MPa的压力下，用分离膜过滤，得到产品。
所述的糖可以是砂糖、葡萄糖、果糖、低聚糖等，其中优选砂糖。
所述的酸可以是柠檬酸、苹果酸、酒石酸或乳酸等，其中优选柠檬酸；
所述的分离膜可以是截留分子量1千到10万的聚砜膜、聚酰胺膜、纤维素酯类膜，对于膜的材质和规格可以根据果酒的浓度而决定， 优选截留分子量5-7万的分离膜如聚砜膜。
与现有技术相比本发明的优点和效果：
本发明得到的柚子酒清澈透明，口感协调，滋味醇和，风味独特，具有柚子的特征香气，并含有丰富的黄柏酮等功效成分。
本发明采用膜分离与少量澄清剂结合进行一次澄清和冷藏与膜分离结合二次澄清的技术，得到比较好的澄清效果，并且有效地保留了柚子中黄柏酮等功效成分，同时缩短了整个制造时间。
四、具体实施方式
下面通过实施例进一步阐述本发明。
实施例1：将柚子60kg去皮得果肉50kg，加水10倍，在80℃水浴锅中浸泡10小时。分离过滤得到清汁，再向剩余柚子果渣中加水进行二次浸提，浸提时间为5小时，加水量为5倍。将两次提取得到的柚子液汁合并。此时提取得到的液体的可溶性固形物含量为80Brix，添加白砂糖到此液体 的可溶性固形物含量为160Brix。接着向液体中加入活化好的葡萄酒干酵母0.3g/L，装入锥形瓶中进行巴氏杀菌，25℃进行发酵15天。分离过滤(滤纸或滤布过滤)柚子发酵液，按重量添加1％的壳聚糖溶液1％，对发酵后的柚子酒进行澄清，粗过滤后在0.3MPa的压力下用截留分子量7万的聚砜超滤膜进行膜分离。得到澄清透亮的柚子酒，此时得到的柚子酒的醇浓度为5-7度，添加一定量的白酒或一级食用酒精使醇浓度达到7-9度，对其进行糖酸、风味调整。调整后在室温下自然放置，然后在冰箱中冷藏5天，冷藏后的酒液再在0.5MPa 的压力下用截留分子量5万的聚砜超滤膜进行膜分离。最后将得到的滤液装瓶，得到瓶装制品柚子酒。所得的柚子酒制品，酒醇浓度为8度，糖度为9.2g/L，酸度为4.4g/L，黄柏酮含量为1.0g/L，透光率(720nm下)为93.2％。在该例中，从柚子去皮工序开始到最终制品柚子酒所用时间为99天。
实施例2：一次澄清所用的分离膜为截留分子量为7万的高密度聚乙烯膜，二次澄清所用的分离膜为截留分子量为3万的聚酰胺膜。其余条件同实施例1。所得的柚子酒制品， 酒醇浓度为8.2度，糖度为9.1g/L，酸度为4.3g/L，黄柏酮含量为1.1g/L，透光率(720nm 下)为92.3％。在该例中，从柚子去皮工序开始到最终制品柚子酒所用时间为96天。
实施例3：一次澄清工序按重量添加浓度2％的壳聚糖溶液10％，不用膜分离而采用硅藻土过滤。因澄清效果欠佳，延长静置时间，二次澄清中，冷藏后的酒液也不进行膜分离而采用硅藻土过滤。其余条件同实施例1。所得的柚子酒制品，酒醇浓度为8度，糖度为8.9g/L， 酸度为4.2g/L，黄柏酮含量为0.45g/L，透光率(720nm下)为81.3％。在该例中，从柚子浸提取汁工序开始到最终制品柚子酒所用时间为118天。
说明：实施例3为实施例1制造方法的对照实施例。在澄清工序不用膜分离而采用硅藻土过滤。结果黄柏酮含量下降，透光率下降，制造时间延长，说明实施例3不适合实际采用。
Claims (5)
1.一种柚子酒，其特征在于它是以柚子为原料，经过去皮、提汁、发酵、澄清、调配和二次澄清的步骤制备而成。
2.如权利要求1所述的柚子酒的制造方法，其特征在于包括如下步骤：(1)、去皮：将柚子人工剥去外层厚皮，得柚子果肉； (2)、柚子汁提取：取柚子果肉分选、清洗、破碎，按柚子果肉重量加水3-15倍，在40-90 ℃下浸提3-15小时，得到柚子汁； (3)、柚子汁发酵：将柚子汁中加糖，糖度调到15-200Brix；再加入活化好的葡萄酒干酵母，加入量为0.3-0.5g/L，在12-37℃下发酵15-30天，得到柚子汁发酵液； (4)、澄清：在果汁发酵液中按重量添加浓度为8-10％的皂土悬浮液0.2-1.5％，或浓度为 1-2％的壳聚糖溶液1-10％，并充分混合，静置12-72小时；然后在0.1-0.5MPa的压力下，用分离膜过滤； (5)、柚子酒调配：在澄清的果汁发酵液中添加白酒或食用酒精，使最终柚子酒的醇浓度为6-15度；加糖使总糖达到4.1-12.0g/L；加酸使总酸达到4.5-7.5g/L； （6）、二次澄清：调配好的柚子酒在室温下自然放置10-60天，再在0℃-4℃冷藏5- 10天，然后将冷藏的果酒在0.1-0.5MPa的压力下，用分离膜过滤，得到产品。
3.如权利要求2所述的柚子酒的制造方法，其特征在于所述的糖是砂糖、葡萄糖、果糖或低聚糖。
4.如权利要求2所述的柚子酒的制造方法，其特征在于所述的酸是柠檬酸、苹果酸、酒石酸或乳酸。
5.如权利要求2所述的柚子酒的制造方法，其特征在于所述的分离膜是聚砜膜、聚酰胺膜、纤维素酯膜。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950354A (zh) * | 2016-06-28 | 2016-09-21 | 李杨 | 一种榴莲柚子保健酒及其制备方法 |
| CN106635634A (zh) * | 2016-12-12 | 2017-05-10 | 吉林农业大学 | 榆黄蘑柚子酒以及其制备方法 |
| CN107177462A (zh) * | 2017-07-03 | 2017-09-19 | 叶永伟 | 一种以文旦为主要原料的酒及其制备方法 |
| CN108641856A (zh) * | 2018-06-26 | 2018-10-12 | 周沄涌 | 金柚白兰地及其制备工艺 |
| CN115433649A (zh) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | 一种甜桔柚酒酿造工艺 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105950354A (zh) * | 2016-06-28 | 2016-09-21 | 李杨 | 一种榴莲柚子保健酒及其制备方法 |
| CN106635634A (zh) * | 2016-12-12 | 2017-05-10 | 吉林农业大学 | 榆黄蘑柚子酒以及其制备方法 |
| CN107177462A (zh) * | 2017-07-03 | 2017-09-19 | 叶永伟 | 一种以文旦为主要原料的酒及其制备方法 |
| CN108641856A (zh) * | 2018-06-26 | 2018-10-12 | 周沄涌 | 金柚白兰地及其制备工艺 |
| CN115433649A (zh) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | 一种甜桔柚酒酿造工艺 |
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