CN101024808B - Non-distillated all-nutrition milk wine and its brewing process - Google Patents
Non-distillated all-nutrition milk wine and its brewing process Download PDFInfo
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- CN101024808B CN101024808B CN2007100911300A CN200710091130A CN101024808B CN 101024808 B CN101024808 B CN 101024808B CN 2007100911300 A CN2007100911300 A CN 2007100911300A CN 200710091130 A CN200710091130 A CN 200710091130A CN 101024808 B CN101024808 B CN 101024808B
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Abstract
The invention discloses a disrectifying fully nutrition milk wine and the producing method. It adopts lactose in raw material milk decompounds by lactase, taking low temperature fermenting by yeast, and taking fine filtering to gain the wine. It has the advantages of benefit for health, fully nutrition, and has the effects of beautifying the face, enhancing immunity, etc.
Description
Technical field
The present invention relates to a kind of beverage and manufacturing process thereof, specifically, the invention relates to a kind of non-distillation full-nutrients milk wine and manufacturing process thereof.
Background technology
At present, make a general survey of China, the Central Asia, Europe and even world's fermented-milk drink two classes roughly arranged:
(1) based on " yogurt " drink of lactobacillus-fermented.For example have " yogurt milk " (yoghurt), " degreasing buttermilk " (buttmilk), " acidophilous milk " (acidophilus milk) etc.; (2) " zymamsis breast " drink that also ferments with milk-acid bacteria with the symbiotic yeast bacterium." kephir " that ground such as Bulgaria, area, Balkan, Mongolia are for example arranged (kefir), ground such as the Central Asia, Russia south, Mongolia (koumiss) also belong to this type of with " kumiss " that mare's milk ferments especially, its alcoholic strength all 1～2%, lactic acid about 0.8～1.0%.
Except that above-mentioned typical fermented-milk drink, area, inner mongolia " fermented milk ", " kumiss " among the people also in vogue since ancient times." fermented milk " of present popular especially various brands, the also title " kumiss " that non-sometimes mare's milk is made.These wine can divide two classes (herdsman family workshop product exception) on technology:
(1) distillation fermented milk
This type of fermented milk is followed milk liquor " Inner Mongolia Autonomous Region provincial standard " DB15/T339-2000 substantially, is raw material with cow's milk, skimming milk or whey promptly, adds other auxiliary materials, through the milk liquor that ferments, distillation forms.
The disadvantage of this class wine just is distillation.Almost contain all nutritive ingredients of needed by human body in the milk.Remove albumen, carbohydrate, also contain B beyond fat and fat-soluble A, D, E and several enzyme
1, B
2, B
6Deng B group's VITAMIN, folic acid, nicotinic acid, vitamin H 7-8 kind water-soluble vitaminss such as (Biotin), contain numerous mineral substance and trace elements such as calcium, magnesium, copper, iron, zinc, manganese, molybdenum.These water-soluble vitaminss and inorganic components all are present in the whey with water and ionic form.
If they are all obtained corresponding powder or crystalline substance after whey is separated, purified, such as vitamins B
2Monomer is the yellow powder of property as a result, and its melting point is up to 280 ℃.And for example folic acid is the peach yellow crystals, and melting point is up to 250 ℃ or the like.Moreover they all do not have volatility.Equally, mineral substance and trace element are all the more so, evaporate, distill the wine from collaborative alcohol of fermented liq and water vapor without any method.
In sum, no matter with full-fat milk, skimmed milk, also unit's milk, whey are made raw material, add auxiliary material, through fermenting after as long as " distillation fermented milk " that distillation obtains just do not exist any original each biostearin, mineral substance, trace element in its finished product.These valuable nutritions should all be stayed in the residual mother liquor in the bottom of a pan, can't rise up in the wine, and the liquor that obtains is only moisture, alcohol, a small amount of potato spirit and VFA classes such as methyl alcohol, a small amount of lactic acid and butyric acid, and not much else, no nutritive value can be sayed.
Therefore, the distillation fermented milk has lost meaning and the value of making raw material system wine with milk or other newborn classes.
(2) blend fermented milk
With skimmed milk or skim-milk is raw material, without microbial fermentation, adds auxiliary materials such as edible ethanol, artificial flavors, stablizer, makes white newborn Turbid alcoholic beverage, promptly blends fermented milk.The America and Europe has blended liquor, and French people claims liqueur, Germany's person
Japan person blendes together wine, and all adopting brandy or edible ethanol is that basic wine is blent and formed.China's concocted white spirit is also very general, still is regional phenomenon but blend fermented milk.Blend fermented milk because of decomposing without lactobacillus-fermented, the lactose in the raw material keeps original molecular structure, and the crowd who lacks lactose decomposing enzyme in the intestines is difficult to digest and assimilate and even rushes down situation down.In addition, most consumer orientations more detest too much synthetic additive in " fermentation ", " brewageing " food.Therefore blending fermented milk neither the ideal drink.
Summary of the invention
The objective of the invention is to develop a kind of non-distillation full-nutrients milk wine.This fermented milk does not use distil process, has almost all kept all water-soluble nutritive ingredients of existing in the raw material milk, and keep have wonderful fresh-milk taste, wholesome drink.
The present invention solves the technical scheme that its technical problem takes:
A kind of non-distillation full-nutrients milk wine adopts the lactose in the Sumylact L decomposition raw material milk, carries out low temperature fermentation with yeast, adopts secondary filter to make at last.The temperature of low temperature fermentation is 28～35 ℃.
Described raw material milk is fresh milk, sheep level, Goat Milk, mare's milk or camel milk.Yeast is that Saccharomyces cerevisia belongs to yeast.Sumylact L is Lactase Y " Amano " L Sumylact L.
The preparation method of non-distillation full-nutrients milk wine is characterized in that: the lactose with in the Sumylact L decomposition raw material milk, carry out fermenting with yeast at 28～35 ℃, and adopt secondary filter to make at last.
In order to improve the aromatic property of fermented milk, in described fermentation or before secondary filter, add firpene and/or amphene, or contain the vegetal spice of firpene and/or amphene composition.Also can before and after described fermenting process, add the peppermint ferment.
In order to improve alcoholic strength, can add auxiliary material sugar, normally the fermentable disaccharides specifically can be selected sucrose or maltose.
Owing to do not adopt distil process, vitamins B
2, vitamins B
6, nutritive substance such as pantothenic acid, folic acid, nicotinic acid, vitamin H Biotin, and mineral substance such as potassium, sodium, calcium, magnesium, copper, iron, zinc, manganese, phosphorus and trace element almost all change in the finished wine.Therefore these goods have embodied the raw material inherent and have been worth, comprehensive nutrition, good for health, the milk flavor is strong, transparent color and luster is beautiful, slightly Western wine taste, and beauty treatment is arranged, keep fit, increase immunizing power, the anti-ageing multiple efficacies of waiting for a long time.
Embodiment
Embodiment 1
Get fresh milk 150kg, filter, 30～35 ℃ of deslimings again, degreasing through four layers of husky cloth.Skimmed milk adds lactic acid to pH=4.6 under stirring state, the precipitation casein food grade.Resultant whey changes in the reactor after removing casein food grade after filtration, add Lactase Y " Amano " the L Sumylact L that the 30g Japan wild ferment in sky Co., Ltd. produces, use manganese hydrogen sodium regulating solution pH=4.4, constantly reacted 3 hours under the stirring at 38 ℃, reactant moves in the fermentor tank again, add 13kg white sugar, stirring and dissolving.Add homemade " red Poly " board Saccharomycescerevisiae high activity dried yeast 1230g, begin fermentation.25 ± 2 ℃ of yeasting temperature, 28～35 ℃ of internal temperatures, 10 days.Add white sugar 3kg again, yeast 350g continues fermentation 10 days under similarity condition.Add firpene, each 15g of amphene spices in natural phant source, add 20% winestone acid for adjusting pH to 3.8.Add the 5g menthol, under same temperature, kept 60 days.Fermented liquid moves in the storage tank afterwards, and maturation is 100 days under the room temperature.Through secondary filter, remove foreign matters such as yeast slurry, get yellow transparent fermented milk finished product.
This finished product contains in every 100g finished product: vitamins B through Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene's analytical study
10.18mg, vitamins B
20.22mg, vitamins B
60.05mg, nicotinic acid 0.8mg, phosphorus 87mg, iron 0.4mg, copper 0.02mg, calcium 59mg, zinc 1.39mg, potassium 176mg, magnesium 7mg, manganese 0.03mg.With the content in the raw material milk, basic identical.
Embodiment 2
Change the raw material among the embodiment 1 into sheep milk by fresh milk, other condition is constant.Also can make nutrients milk wine.Vitamins B
1, vitamins B
2, vitamins B
6, nicotinic acid, phosphorus, iron, copper, calcium, zinc, potassium, magnesium, manganese etc. content, basic identical with the content in the raw material milk.
More than non-distillation full-nutrients milk wine provided by the present invention and manufacturing process thereof are described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (1)
1. non-distillation full-nutrients milk wine, making processes comprises step:
A, get fresh milk 150kg, filter through four layers of husky cloth, in 30～35 ℃ of deslimings, degreasing;
B, skimmed milk add lactic acid to pH=4.6 under stirring state, the precipitation casein food grade;
C, remove that resultant whey changes in the reactor after the casein food grade after filtration, add Lactase Y " Amano " the L Sumylact L that the 30g Japan wild ferment in sky Co., Ltd. produces, use manganese hydrogen sodium regulating solution pH=4.4, constantly reacted 3 hours under the stirring at 38 ℃, reactant moves in the fermentor tank again, add 13kg white sugar, stirring and dissolving;
D, adding homemade " red Poly " board Saccharomyces cerevisiae high activity dried yeast 1230g begin fermentation; 25 ± 2 ℃ of yeasting temperature, 28～35 ℃ of internal temperatures, 10 days; Add white sugar 3kg again, yeast 350g continues fermentation 10 days under similarity condition;
Firpene, each 15g of amphene spices in e, adding natural phant source add 20% winestone acid for adjusting pH to 3.8;
F, adding 5g menthol kept 60 days under same temperature;
In g, the storage tank of fermented liquid immigration afterwards, maturation is 100 days under the room temperature;
H, through secondary filter, remove the yeast slurry foreign matter, yellow transparent fermented milk finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2007100911300A CN101024808B (en) | 2007-04-04 | 2007-04-04 | Non-distillated all-nutrition milk wine and its brewing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100911300A CN101024808B (en) | 2007-04-04 | 2007-04-04 | Non-distillated all-nutrition milk wine and its brewing process |
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| CN101024808A CN101024808A (en) | 2007-08-29 |
| CN101024808B true CN101024808B (en) | 2010-08-18 |
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| CN2007100911300A Expired - Fee Related CN101024808B (en) | 2007-04-04 | 2007-04-04 | Non-distillated all-nutrition milk wine and its brewing process |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773648A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Liquid state raw material quick-acting distillation-free brewed wine |
| CN103555504A (en) * | 2013-10-28 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Foaming fermented milk powder and application method thereof |
| CN105018272B (en) * | 2014-04-23 | 2017-06-20 | 新疆凯瑞可食品科技有限公司 | A kind of preparation method of whey fermentation wine |
| CN106262870A (en) * | 2016-09-06 | 2017-01-04 | 安徽爱有澄生物科技有限公司 | A kind of preparation method of Moringa fermentation liquid |
| CN109022223A (en) * | 2017-06-09 | 2018-12-18 | 宜宾凉露酒业有限公司 | Cool shape of the mouth as one speaks assembled alcoholic drinks and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080954A (en) * | 1993-03-09 | 1994-01-19 | 魏俊才 | Koumiss and manufacture craft thereof |
| CN1262046A (en) * | 1999-02-01 | 2000-08-09 | 王巴特 | Full-nutrients milk wine and its making technology |
| CN1322807A (en) * | 2000-05-13 | 2001-11-21 | 王世新 | Dry white and dry red milk wine and the prepn |
-
2007
- 2007-04-04 CN CN2007100911300A patent/CN101024808B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080954A (en) * | 1993-03-09 | 1994-01-19 | 魏俊才 | Koumiss and manufacture craft thereof |
| CN1262046A (en) * | 1999-02-01 | 2000-08-09 | 王巴特 | Full-nutrients milk wine and its making technology |
| CN1322807A (en) * | 2000-05-13 | 2001-11-21 | 王世新 | Dry white and dry red milk wine and the prepn |
Non-Patent Citations (3)
| Title |
|---|
| 李强军,全文海.乳清中乳糖的酶法水解.无锡轻工业学院学报10 3.1991,10(3),15-23. * |
| 秦立虎等.乳品工业中的乳糖酶.广东奶业 1.2007,(1),27-32,8. * |
| 郭杰炎等.酵母乳糖酶对牛乳乳糖水解作用的研究.食品与发酵工业 3.1991,(3),18-22. * |
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