CN101440342B - Koumiss beverage and preparing process thereof - Google Patents

Abstract

The invention dislcoses koumiss beverage, which comprises the following components by weight portion: 20 to 45 portions of sugar, 15 to 25 portions of oil and fat powder, 4 to 16 portions of whole milk powder, 6 to 20 portions of skim milk powder, 0.1 to 0.4 portion of carrageenin, 0.05 to 0.2 portion of sodium carboxymethyl cellulose, 0.4 to 1.5 portions of monoglyceride, 0.4 to 1.2 portions of sucrose ester, 0.2 to 1.0 portions of sodium caseinate, 0.01 to 0.1 portion of trimeric sodium phosphate, 0.05 to 0.8 portion of caramel pigment, and a proper amount of essence, wherein the raw materials are mixed and then are dissolved and blended with yellow wine according to the weight ratio of 1:4. The invention also discloses a method for preparing the koumiss beverage, which comprises the steps of dissolution and blending, homogenization for two times, filling, sterilization, product finishing and so on. The koumiss beverage contains rich protein and various physiologically active ingredients, is rich in inorganic salt, trace elements and various vitamins, contains higher functional oligosaccharides, has the characteristics of naturality, rich nutrition, unctuous taste and so on, and has good flavor of the combination of the yellow wine and milk fat and health care function.

Description

A kind of Koumiss beverage and preparation method thereof

[technical field]

The present invention relates to food processing field, particularly be the manufacture field of yellow rice wine and dairy beverage.

[background technology]

Yellow rice wine was once enjoyed consequence as the most ancient wine kind of China on the Chinese wine History of Culture.China is one of early stage contribution that ancestors are cultural to the human sciences and production development is made of the Chinese nation in history to the creation of yellow rice wine.Yellow rice wine is national special product of China and traditional food, also is one of the most ancient in the world alcoholic drink.Yellow rice wine brewage is a main raw material with cereal (rice such as rice, broomcorn millet, corn class), and the vinosity that wherein leads to glutinous rice is the best.

Staple in the yellow rice wine also has SANMALT-S except that the second alcohol and water, glucose, dextrin, glycerine, nitrogenous thing, acetic acid, succsinic acid, inorganic salt and a spot of aldehyde, ester and protein decompose amino acid etc.Therefore, the yellow rice wine the wine is mellow with, higher nutritive value is arranged.Except that drinking, usually also as the condiment of cooking dish, the wine base of the auxiliary material of Chinese medicine and assembled alcoholic drinks and cocktail raw wine.

As the traditional national succinct yellow rice wine of China, because specific status and local flavor, style changes little for a long time.Any traditional product all has its unique history and epochal character; The progress of current society and development have proposed new challenge to the yellow rice wine industry, require its development that adapts to modern civilization, are fit to new consumption concept; The yellow rice wine industry will grow with each passing hour; Pioneer and invent, actively use of the new technology and rebuild traditional industry with innovative approach, develop new yellow rice wine kind.

In conjunction with the trend of the world today, milk-product more and more receive youthfully to be liked, particularly young women.With milk-product and yellow rice wine perfect adaptation, reduce the wine degree and increased protein content simultaneously, blend the refining a kind of novel mild health care Koumiss beverage that forms through the optimum combination science.Enjoy the leisure that seems special and honorable in leisure places such as high-grade hotel or dining rooms, receive the favor of city white collar deeply.

[summary of the invention]

The purpose of this invention is to provide a kind of Koumiss beverage and preparation method thereof, the Koumiss beverage of making has characteristics such as natural, nutritious, that mouthfeel is satiny and yellow rice wine is arranged and butterfat bonded excellent flavor.

A kind of Koumiss beverage consists of by weight: 20～45 parts of sugar, 15～25 parts in grease powder, 4～16 parts of whole milk powders; 6～20 parts of skim-milks, 0.1～0.4 part of carrageenin, 0.05～0.2 part of carboxylic first class sodium cellulosate; 0.4～1.5 part of mono-glycerides, 0.4～1.2 part of sucrose ester, 0.2～1.0 part in junket acyl acid sodium; 0.01～0.1 part of tripoly phosphate sodium STPP, 0.05～0.8 part of caramel colorant, essence is an amount of; After the above-mentioned raw materials mixing, allocate by weight dissolving in 1: 4 with yellow rice wine.

The preparation method of above-mentioned Koumiss beverage:

1, dissolving allotment: sugar, grease powder, whole milk powder, skim-milk, carrageenin, carboxylic first class sodium cellulosate, mono-glycerides, sucrose ester 、 sodium caseinate, tripoly phosphate sodium STPP, caramel colorant, essence are crossed 40 mesh sieves; The raw material that sieves is taken by weighing aequum by prescription; Behind the uniform mixing; Allocate dissolving with yellow rice wine, form the thick finished product of koumiss;

2, twice homogeneous: carry out homogeneous after the thick finished product of koumiss is heated to 70 ℃～80 ℃, homogenization pressure 20～25Mpa carries out homogeneous twice;

3, can: the container with clean carries out can to the good koumiss of homogeneous;

4, sterilization: the koumiss that can is good is positioned over sterilization in 85 ℃～90 ℃ water-baths of temperature, 30 minutes time;

5, finished product: the can koumiss that sterilization is good finished product.

Koumiss beverage of the present invention contains rich in protein and multiple physiologically active ingredient; Be rich in inorganic salt and trace element and multivitamin; And contain higher functional oligose; Have characteristics such as natural, nutritious, that mouthfeel is satiny, also have yellow rice wine and butterfat bonded excellent flavor, and nourishing function.

[embodiment]

1, the preparation of yellow rice wine

(1). sieve:

The parts in Beijing opera spoken in Beijing dialect degree of present used glutinous rice is poor, therefore must remove chaff through rice screener, and particle and other foreign material are to improve the quality of wine.

(2). soak rice:

With adding clear water in the vat that cleaned, the glutinous rice that sieved of impouring then.The consumption of water is to outsmart 6 centimetres of degree of being of rice.Soak the character of the time of rice according to glutinous rice; Factors such as the temperature decision of natural temperature and immersion; Generally in big production, soaking meter time is: 10 ℃～12 ℃ of 12 ℃～15 ℃ water temperatures of temperature, soak meter time about 40 hours, and the glutinous rice behind the dipping is contained with the bamboo trailing plants; Dash with clear water then and drench, change boiling over to after waiting to drain.

(3). boiling:

Glutinous rice is poured in the steaming kier after flushing drains, and carries out boiling, make after the aquation starch granules because the temperature of steam begins expandedly, and, each intermolecular contact of starch granules is disintegrated, thereby reaches whole polished glutinous rice grain gelatinizations with the rising gradually of temperature.

(4). drinking water:

All appear the meal face to steam, water the water cut that meal increases rice grain with 45 ℃ hot water again, be convenient to abundant gelatinization, the inner no white heart of rice grain is advisable.

(5). the multiple steaming:

The meal of eating water is continued to steam to well-done.

(6). dash and drench:

After meal steams and passes through, dash with cold water immediately and drench.Its objective is that one lowers the temperature meal rapidly, two make between the grain of rice and separate, and are beneficial to mix the medicine nest, and ventilation is suitable for the breeding of amylomyces and zymic and ferments.

(7). mix medicine and go into cylinder:

Drench cold meal temperature and remain on 30 ℃～32 ℃, when rice is gone into cylinder the rice of the surplus water of elimination is poured in the clean cylinder.At first crumb rice dumpling, admix 0.8%～1% pure koji medicine and rice again and mix.

(8). diastatic fermentation:

The yeast for brewing rice wine that in cylinder, will mix and rice are barricaded as the depression nest, about 10 centimetres of the nest mouth diameter of cylinder bottom, and nest will be taken more loosely, with the degree of being that do not collapse down.The purpose of nest is the surface-area that contacts that increases rice and air, is beneficial to the breeding of aerobic amylomyces, and the while makes thicker meal layer article temperature more even because of the existence that nest is arranged, and the situation of being convenient to check the diastatic fermentation of making juice.

(9). add wheat koji:

When the wine juice in the nest reaches 80%～90%, drop into 0.6%～0.8% and give birth to wheat koji.

(10). add water and dash wine:

After dropping into living wheat koji, pour clear water again and stir, and continue to carry out heat insulation work, behind cylinder, decompose because mash dilution and wheat koji continue saccharification, mash is nutritious, and yeast is bred and zymamsis in a large number.

(11). drive rake:

After about 12 hours, when carbonic acid gas mass production and fermentation were vigorous, this moment, meal face core temperature reached 32 ℃～33 ℃; To in time drive rake, the wine with dregs temperature returned fall with wooden rake, unanimous between the higher and lower levels; The yeast uniform distribution; And the carbonic acid gas in the discharge wine with dregs, supply with ozone, make yeast propagation and reduce the chance that assorted bacterium grows.

(12). jar altar secondary fermentation:

Opening the rake fermentation stage, saccharomycetic a large amount of breedings and fermentation, ethanol content increases very fast, behind the cylinder 48 hours; Alcoholic strength reaches more than 10% (V/V), and sugar is reduced to below 2%, opens rake mixing jar altar heap unstrained spirits this moment; Make distiller's wort cooling in time and under outdoor lesser temps, proceed secondary fermentation slowly, generate more alcohol, improve the taste and the stability of wine; The back ferment phase, fermented liquid was clarified through 35 days～40 days, promptly represented fermentation ends.

(13). squeeze and filter:

The pure mellow wine that ferments is squeezed with pressure filter, and the pure mellow wine after the squeezing is clarified a week, draws supernatant then and carries out cotton cake filtering machine and filter, and changes the board-like filter of high precision again over to and filters.It is subsequent use to filter good wine.

2, the preparation of mixture

(1). sieve:

Raw materials such as milk powder, powdered cream, Icing Sugar, emulsion stabilizer are crossed 40 mesh sieves, can not abandon by sieving.

(2). weighing:

The raw material that sieves is taken by weighing aequum by prescription.

(3). mix:

The material that takes by weighing is carried out uniform mixing, and the mixture that mixes up is subsequent use.

3, dissolving allotment:

Mixture and yellow rice wine are allocated dissolving by weight 1: 4, form the thick finished product of koumiss.

4, twice homogeneous:

Carry out homogeneous after the thick finished product of koumiss is heated to 70 ℃～80 ℃, homogenization pressure 20～25Mpa carries out homogeneous twice.

5, can:

Container with clean carries out can to the good koumiss of homogeneous.

6, sterilization:

The koumiss that can is good is positioned over sterilization in 85 ℃～90 ℃ water-baths of temperature, 30 minutes time.

7, finished product:

The can koumiss that sterilization is good finished product.

Embodiment 1:

Take by weighing: sugared 45g, grease powder 19g, whole milk powder 8g, skim-milk 16g, carrageenin 0.25g; Carboxylic first class sodium cellulosate 0.12g, mono-glycerides 0.6g, sucrose ester 0.6g, junket acyl acid sodium 0.5g; Tripoly phosphate sodium STPP 0.03g, caramel colorant 0.5g, essence is an amount of, yellow rice wine 364.2g.Sugar, grease powder, whole milk powder, skim-milk, carrageenin, carboxylic first class sodium cellulosate, mono-glycerides, sucrose ester 、 sodium caseinate, tripoly phosphate sodium STPP, caramel colorant, essence are crossed 40 mesh sieves; The raw material that sieves is taken by weighing aequum by prescription; Behind the uniform mixing; Allocate dissolving with yellow rice wine, form the thick finished product of koumiss; Carry out homogeneous after the thick finished product of koumiss is heated to 70 ℃～80 ℃, homogenization pressure 20～25Mpa carries out homogeneous twice; Container with clean carries out can to the good koumiss of homogeneous; The koumiss that can is good is positioned over sterilization in 85 ℃～90 ℃ water-baths of temperature, 30 minutes time; The can koumiss that sterilization is good finished product.

Embodiment 2:

Take by weighing: sugared 20g, grease powder 15g, whole milk powder 16g, skim-milk 6g, carrageenin 0.1g, carboxylic first class sodium cellulosate 0.2g, mono-glycerides 0.4g, sucrose ester 0.4g ， sodium caseinate 0.2g, tripoly phosphate sodium STPP 0.1g, caramel colorant 0.8g, essence is an amount of, yellow rice wine 236.8g.The preparation method is with embodiment 1.

Embodiment 3:

Take by weighing: sugared 35g, grease powder 25g, whole milk powder 4g, skim-milk 20g, carrageenin 0.4g; Carboxylic first class sodium cellulosate 0.05g, mono-glycerides 1.5g, sucrose ester 1.2g ， sodium caseinate 1g; Tripoly phosphate sodium STPP 0.01g, caramel colorant 0.05g, essence is an amount of, yellow rice wine 352.84g.The preparation method is with embodiment 1.

Claims (2)

1. a Koumiss beverage is characterized in that: consist of according to weight part: 20～45 parts of sugar, 15～25 parts in grease powder, 4～16 parts of whole milk powders; 6～20 parts of skim-milks, 0.1～0.4 part of carrageenin, 0.05～0.2 part of Xylo-Mucine, 0.4～1.5 part of Tegin 55G; 0.2～1.0 part of 0.4～1.2 part of ， sodium caseinate of sucrose ester, 0.01～0.1 part of tripoly phosphate sodium STPP; 0.05～0.8 part of caramel colorant, essence is an amount of, above-mentioned raw materials is mixed the back allocate by weight dissolving in 1: 4 with yellow rice wine.

2. one kind prepares the method for Koumiss beverage according to claim 1, it is characterized in that: may further comprise the steps:

1, dissolving allotment: sugar, grease powder, whole milk powder, skim-milk, carrageenin, Xylo-Mucine, Tegin 55G, sucrose ester 、 sodium caseinate, tripoly phosphate sodium STPP, caramel colorant, essence are crossed 40 mesh sieves; The raw material that sieves is taken by weighing aequum by prescription; Behind the uniform mixing; Allocate dissolving with yellow rice wine, form the thick finished product of koumiss;

2, twice homogeneous: carry out homogeneous after the thick finished product of koumiss is heated to 70 ℃～80 ℃, homogenization pressure carries out homogeneous twice at 20～25MPa;

3, can: the container with clean carries out can to the good koumiss of homogeneous;

4, sterilization: the koumiss that can is good is positioned over sterilization in 85 ℃～90 ℃ water-baths of temperature, 30 minutes time;

5, finished product: the can koumiss that sterilization is good finished product.