CN101126054A

CN101126054A - Nutritious milk wine

Info

Publication number: CN101126054A
Application number: CNA2006101158395A
Authority: CN
Inventors: 刘增国
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-08-16
Filing date: 2006-08-16
Publication date: 2008-02-20

Abstract

The invention relates to a nutrient posset, a mixed wine of medlar wine and ferment posset and another mixed wine of jujube wine and ferment posset, wherein the production method of the ferment posset is as follows: fresh milk is taken as raw material; the fresh milk is cooled to a temperature of -3 DEG C and is deposited for 12 hours to be naturally dissolved; temperature is raised to 15-18 DEG C again and pyrogenation is stopped; the product is placed for 3-5 days; then homogenizing, degreasing, eliminating impurities are carried out. The nutrient posset of the invention shows orange color, has no precipitate and suspended substance, can emit fine frankincense, tastes sweet and soft, is of moderate consistency and contains rich nutrition. The invention has simple processing technique, high production efficiency. More particularly, the preparation method of the medlar wine and the jujube wine has high production efficiency, contains little impurity, has stable vinosity and is easy to be blended.

Description

A kind of fortified milk wine

Technical field: the present invention relates to brewing technical field, particularly a kind of is the nutriment wine that raw material is brewageed with milk, matrimony vine, red date.

Background technology:

Chinese patent (application (patent) number: 02158159.2) disclose a kind of sour milk liquor series product and sour milk Wine series product, sour milk 25-72% in the sour milk liquor series product, wine 28-75%, other material 0-15%; Sour milk 75-98% in the sour milk Wine series product, wine 2-25%, other material 0-15%; Other material is oligose, organic acid, glycitols, high fructose syrup, white sugar, sweeting agent, honey, inulin, red date, hawthorn, tealeaves, wolfberry fruit, shizandra berry, semen allii tuberosi, mulberry fruit, Glossy Privet Fruit, Cordyceps sinensis (natural or fermentative Production), flavonoid, polyose, Radix Panacis Quinquefolii, vitamins C, stablizer, pigment, essence, water, CO ₂The material of one or more in the gas.Can be made into sour milk liquor, sour milk fruit wine, sour milk beer, sour milk fruit wine drink, sour milk beer beverage etc.Make and obtained nutrition, health care and health when drinking.

This invention is the invention of a kind of assembly type, and the nutritive element of interpolation is of a great variety, the milk alcoholization of not fermenting, and the processing mode of matrimony vine and red date is indeterminate, and this technical scheme is difficult to difficult problems such as solution suspended substance precipitation

Summary of the invention:

The objective of the invention is to overcome the prior art defective, a kind of fortified milk wine is provided.Purpose of the present invention realizes by following technical scheme:

A kind of fortified milk wine is the mixing wine of Lycium chinense wine and fermented milk wine;

A kind of fortified milk wine is the mixing wine of red date wine and fermented milk wine;

The production method of described fermented milk wine is: with fresh milk is raw material, is cooled to-3 ℃ earlier, places and dissolves naturally in 12 hours, be warming up to 15-18 ℃ again, stop heating, insert the distillery yeast of milk weight 0.8%, placed 3-5 days, homogeneous, degreasing, adjustment pH value arrive neutrality then, impurity elimination is standby;

The production method of described Lycium chinense wine is the grog steaming process: dry wolfberry is dropped in alcoholic strength 60-70 ° the pure grain wine essence, at 80-100 ℃ of following boiling 1-2 hour, get its liquid and be Lycium chinense wine;

The production method of described red date wine is the grog steaming process: the extra dry red wine jujube is dropped in the alcohol of pure grain brewing of 60-70 ° of alcoholic strength, at 80-100 ℃ of following boiling 1-2 hour, get its liquid and be red date wine;

Described fortified milk wine in process of production, Lycium chinense wine or red date wine with carry out homogeneous, sterilization, aseptic canning after posset mixes.

The fortified milk wine and women-sensual pursuits pool that produces with the inventive method is brown tangerine look, puts sediment-free and suspended substance for a long time, and frankincense assails the nostrils, and mouthfeel is sweet soft, and denseness is moderate, and is nutritious; Technology of the present invention is simple, production efficiency is high, particularly few, the liquor quality stability of preparation method's efficient height, the impurity of matrimony vine or red date wine, be convenient to blend.

Concrete real-time mode:

1, the preparation of fermented milk wine: with the fresh milk is raw material, in Cooling or heating jar, be cooled to-3 ℃ earlier, place and dissolved naturally in 12 hours, be warming up to 15-18 ℃ again, stop heating, insert the distillery yeast of milk weight 0.8%, placed 3-5 days, the liquid of will suckling is then sent into clarifixator and is carried out the nano level homogeneous, enters milk groove separating machine and carries out degreasing and peel off, just remove methyl alcohol oil, casein, adjust pH value then to neutral standby.

2, the preparation of Lycium chinense wine: the alcohol of alcoholic strength 60-70 ° pure grain brew and weight are put in the container for the dry wolfberry of its 20-30%,, leached behind the sterilization of liquids standby at 80-100 ℃ of following boiling 1-2 hour;

3, the preparation of red date wine: the alcohol of alcoholic strength 60-70 ° pure grain brew and weight are put in the container for the extra dry red wine jujube of its 20-30%,, leached behind the sterilization of liquids standby at 80-100 ℃ of following boiling 1-2 hour;

4, blending of fortified milk wine: posset and Lycium chinense wine are added in the rectification cylinder according to weight ratio at 5: 1, and mixing, homogeneous carry out three times then and filter twice sterilization, and aseptic canning promptly makes the matrimony vine posset.Posset and red date wine are added in the rectification cylinder according to weight ratio at 5: 1, and mixing, homogeneous carry out three times then and filter twice sterilization, and aseptic canning promptly makes the red date posset.

Claims

1. a fortified milk wine is the mixing wine of Lycium chinense wine and fermented milk wine.

2. a fortified milk wine is the mixing wine of red date wine and fermented milk wine.

3. fortified milk wine as claimed in claim 1 or 2, the production method that it is characterized in that described fermented milk wine is: be raw material with fresh milk, be cooled to-3 ℃ earlier, place and dissolved naturally in 12 hours, be warming up to 15-18 ℃ again, stop heating, insert the distillery yeast of milk weight 0.8%, placed 3-5 days, homogeneous, degreasing, impurity elimination are standby then.

4. fortified milk wine as claimed in claim 1, the production method that it is characterized in that described Lycium chinense wine is the grog steaming process: dry wolfberry is dropped in alcoholic strength 60-70 ° the pure grain wine essence, at 80-100 ℃ of following boiling 1-2 hour, get its liquid and be Lycium chinense wine.

5. fortified milk wine as claimed in claim 1, the production method that it is characterized in that described red date wine is the grog steaming process: the extra dry red wine jujube is dropped in the alcohol of pure grain brewing of 60-70 ° of alcoholic strength, at 80-100 ℃ of following boiling 1-2 hour, get its liquid and be red date wine.

6. fortified milk wine as claimed in claim 1 or 2 is characterized in that described fortified milk wine in process of production, Lycium chinense wine or red date wine with carry out homogeneous, sterilization, aseptic canning after posset mixes.