CN100554399C - Distillation posset and preparation method - Google Patents
Distillation posset and preparation method Download PDFInfo
- Publication number
- CN100554399C CN100554399C CNB2005101195224A CN200510119522A CN100554399C CN 100554399 C CN100554399 C CN 100554399C CN B2005101195224 A CNB2005101195224 A CN B2005101195224A CN 200510119522 A CN200510119522 A CN 200510119522A CN 100554399 C CN100554399 C CN 100554399C
- Authority
- CN
- China
- Prior art keywords
- distillation
- posset
- whey
- milk
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Dairy Products (AREA)
Abstract
The distillation posset, it is to be the alcoholic beverage that raw material obtains through fermentation, distillation with milk, its physical chemical characteristics is as follows: color and luster: colourless, oyster white or faint yellow, no suspended substance; Fragrance: elegant, frankincense flavor arranged; Taste: pure and mild refreshing quiet; Alcoholic strength: 15-38 degree kind.Above-mentioned distillation posset is that whey is made through sterilization, inoculation, fermentation, distillation, filtration, allocating technology process.The present invention adopts unique method to prepare the posset that has characteristic, after tested, posset of the present invention is rich in each seed amino acid, protein, the VITAMIN of needed by human body, do not mix any other spices, essence, product inlet has Qu Xiang, the middle part fragrance of stimulating the secretion of milk, and the rear portion has fragrant and sweet flavor to have the long characteristics of fragrance retention time, long-term drinking can be removed the liver intracellular toxin, increases the function of calcium value, warm stomach, improvement sleep and health and beauty.
Description
Technical field
The present invention relates to brewing technical field, particularly a kind of is the technology of raw material wine brewing with milk, and a kind of distillation posset and preparation method more specifically say so.
Background technology
At present the fermented milk suitability for industrialized production mainly is to adopt to add other starchy material in fresh milk or the fresh milk and brewage and form, and because of cream contained in the fresh milk and casein have negative impact to fermenting process and finished product taste, and causes the wasting of resources.Some fermented milk adopts the method for fermentation after-filtration to make, and determines because of the wine degree of finished wine is bad, influences the stable of wine quality.In addition, adopt filtering method not produce fermented milk than high alcohol content.
CN1192469A discloses a kind of fermented milk and preparation method thereof, and this method directly adds yeast fermentation to required alcoholic degree with milk, goes cheese, filtration sterilization then.This method is to remove cheese after fermentation, and caseic existence has negative impact to fermenting process and finished product taste, and the alcoholic strength of finished wine is bad definite, influences the stay in grade of finished wine.
CN1262046A discloses full-nutrients milk wine and manufacturing process thereof, and this technology is to add white sugar after adopting milk to remove cheese, and the fermentation of inoculation yeast bacterium is filtered then and made fermented milk.The problem that this method exists the alcoholic strength of the wasting of resources, finished wine badly to determine equally, alcoholic strength can not improve.
Summary of the invention
The objective of the invention is to overcome the prior art defective provides a kind of distillation fermented milk, and another object of the present invention provides a kind of above-mentioned distillation preparation process of milk wine.
Purpose of the present invention realizes by following scheme:
A kind of distillation posset, it is to be the alcoholic beverage that raw material obtains through fermentation, distillation with milk, its physical chemical characteristics is as follows: color and luster: colourless, oyster white or faint yellow, no suspended substance; Fragrance: elegant, frankincense flavor arranged; Taste: pure and mild refreshing quiet; Alcoholic strength: 15-38 degree;
The preparation method of above-mentioned distillation posset, this distillation posset is that whey is made through sterilization, inoculation, fermentation, distillation, filtration, allocating technology process;
Above-mentioned fermenting process is with behind the inoculation of the whey after the sterilization yeast saccharomyces cerevisiae, 26 ℃ of-30 ℃ of temperature fermentations 10-20 days;
The temperature of above-mentioned still-process is 80 ℃-90 ℃, and the cut that steams cooling was placed 5-10 days;
Above-mentioned whey is to make after fresh milk is removed cream and casein;
Above-mentioned whey adds the water furnishing with whey powder;
Above-mentioned allocation process be the cut that will distill out through cooling place filter after, be deployed into the finished product fermented milk that alcoholic strength is the 15-38 degree with pure water.
The present invention as fermenting raw materials, improves wine degree with distillation with whey, and the fermented milk of making is rich in the nutritive ingredient of multiple needed by human body, wine degree height, and stay in grade, it is fragrant and sweet to enter the mouth.
Utilize removal cream and caseic whey as raw material, cream and casein can be made milk-product, have saved resource, and the taste and the quality of fermented milk had improvement.
The present invention adopts unique method to prepare the posset that has characteristic, after tested, posset of the present invention is rich in each seed amino acid, protein, the VITAMIN of needed by human body, do not mix any other spices, essence, product inlet has Qu Xiang, the middle part fragrance of stimulating the secretion of milk, and the rear portion has fragrant and sweet flavor to have the long characteristics of fragrance retention time, long-term drinking can be removed the liver intracellular toxin, increases the function of calcium value, warm stomach, improvement sleep and health and beauty.
Embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below.
Embodiment 1
Crude milk enters the Cooling or heating jar heating and stirs, isolate upper strata cream, bottom is isolated protein, gets middle layer whey double centner, adds in the fermentor tank after sterilizing, sterilize, the cooling back adds yeast saccharomyces cerevisiae, and the control leavening temperature is 26 ℃-30 ℃, ferments about 18 days, distill then, filter, allocate, making about 10 kilograms of alcoholic strengths is finished product fermented milks of 35 degree.
Embodiment 2
With embodiment 1, after the fermentation, with 80 ℃ of-90 ℃ of temperature distillations, the cut that distills out cooling was placed 5-10 days, filtered the back allotment and made 15-38 degree posset.
Embodiment 3
With embodiment 2, with the cut that distills out through cooling place filter after, be deployed into the finished product posset that alcoholic strength is the 15-38 degree with pure water.
Embodiment 4
Get 150 kilograms in milk, tell rare cream and casein in Cooling or heating jar, obtain the about double centner of whey, the method with embodiment 1 makes fermented milk then.
Embodiment 5
Get 50 kilograms of whey powders, add 50 kilograms of pure water, obtain the whey double centner, the method with embodiment 1 makes fermented milk then.
Claims (4)
1, a kind of distillation posset, it is characterized in that it is is raw material with milk, through the milk sepg whey, the alcoholic beverage that whey is made through sterilization, inoculation, fermentation, distillation, filtration, allocating technology process, fermenting process is with behind the inoculation of the whey after the sterilization yeast saccharomyces cerevisiae, 26 ℃ of-30 ℃ of temperature fermentations 10-20 days, the temperature of still-process is 80 ℃-90 ℃, the cut cooling that steams was placed 5-10 days, the physical chemical characteristics of distillation posset is as follows: color and luster: colourless, oyster white or faint yellow, no suspended substance; Fragrance: elegant, frankincense flavor arranged; Taste: pure and mild refreshing quiet; Alcoholic strength: 15-38 degree.
2, distillation posset as claimed in claim 1, it waits to levy the whey that is wherein is to make after fresh milk is removed cream and casein.
3, distillation posset as claimed in claim 1, it is waited to levy the whey that is wherein and adds the water furnishing with whey powder.
4, distillation posset as claimed in claim 1, it is characterized in that above-mentioned allocation process be the cut that will distill out through cooling place filter after, be deployed into the finished product fermented milk that alcoholic strength is the 15-38 degree with pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101195224A CN100554399C (en) | 2005-11-11 | 2005-11-11 | Distillation posset and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101195224A CN100554399C (en) | 2005-11-11 | 2005-11-11 | Distillation posset and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1962841A CN1962841A (en) | 2007-05-16 |
| CN100554399C true CN100554399C (en) | 2009-10-28 |
Family
ID=38082071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101195224A Expired - Fee Related CN100554399C (en) | 2005-11-11 | 2005-11-11 | Distillation posset and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100554399C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333518B (en) * | 2007-06-28 | 2010-12-22 | 北京农学院 | Process for extracting two kinds of yeast bilesalt hydrolase and production technology of functional posset |
| CN106942393A (en) * | 2017-03-29 | 2017-07-14 | 陈迎春 | A kind of whey fermentation liquid rich in several amino acids and its production and use |
| CN108485868A (en) * | 2018-05-23 | 2018-09-04 | 呼伦贝尔市北牧贸易有限公司 | A kind of production method of fermented milk |
| CN108753547A (en) * | 2018-06-15 | 2018-11-06 | 刚察县隆达农畜产品经营加工有限责任公司 | A kind of Tibetan yak milk whey original plasm wine |
| CN109370826A (en) * | 2018-11-29 | 2019-02-22 | 乌兰县蒙益民族用品有限责任公司 | A kind of preparation method of yak milk milone |
| CN111575136A (en) * | 2020-05-22 | 2020-08-25 | 巴拉吉尼玛 | Method for preparing fermented and blended mare milk wine |
-
2005
- 2005-11-11 CN CNB2005101195224A patent/CN100554399C/en not_active Expired - Fee Related
Non-Patent Citations (6)
| Title |
|---|
| 乳清为原料生产发酵型奶酒. 李强等.酿酒，第32卷第4期. 2005 |
| 乳清为原料生产发酵型奶酒. 李强等.酿酒，第32卷第4期. 2005 * |
| 以乳清为原料生产蒸馏型奶酒. 李强等.酿酒，第32卷第3期. 2004 |
| 以乳清为原料生产蒸馏型奶酒. 李强等.酿酒，第32卷第3期. 2004 * |
| 试论奶酒的工艺特点及风格. 武庆尉等.酿酒科技，第6期. 1998 |
| 试论奶酒的工艺特点及风格. 武庆尉等.酿酒科技，第6期. 1998 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1962841A (en) | 2007-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100554399C (en) | Distillation posset and preparation method | |
| CN104232422A (en) | Brewing method of blueberry fruit wine | |
| CN103114019B (en) | Production method of lemon fruit wine | |
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN105441270A (en) | Honey mead brewed by red kojic rice, distilled liquor and preparation method of honey mead | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN102978067A (en) | Process for producing dark green tea wine by using sugar fermentation brewing method | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN109234114A (en) | A kind of compound small berries brandy and alcohol-free wine and preparation method thereof | |
| CN106281851A (en) | A kind of Health care yellow wine and preparation method thereof | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN105361142B (en) | A kind of ferment production method for improving ferment flavor using enzyme preparation | |
| CN104818182B (en) | A kind of fermented type syringa reticulata var mandshurica dinner party with singsong girls in attendance and preparation method thereof | |
| CN101544938A (en) | Method for producing ganoderma lucidum dark plum wine | |
| CN103333763A (en) | Winemaking method for fermentation of red dates by multiple strains | |
| CN103602559B (en) | A kind of preparation method of guava fruit wine | |
| CN109022193A (en) | A kind of preparation method of the pink strawberry wine of dry type | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof | |
| CN100374536C (en) | Fermentation process for producing wine from antrum of live bamboo | |
| RU2500299C1 (en) | Method for production of biologically active beverage, beverage produced by said method, biologically active beverage concentrate production method and concentrate produced by said method | |
| CN109456869A (en) | A kind of blueberry fruit wine brewage process | |
| CN110195001A (en) | A kind of production method of fermented type honey tea wine | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN103333767A (en) | Cider preparation process and usage thereof | |
| CN106615498B (en) | A kind of preparation method of bioanalysis foam coffee beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091028 Termination date: 20121111 |