CN103181412A - Method for making and refreshing fermented mare milk - Google Patents
Method for making and refreshing fermented mare milk Download PDFInfo
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- CN103181412A CN103181412A CN2013101035855A CN201310103585A CN103181412A CN 103181412 A CN103181412 A CN 103181412A CN 2013101035855 A CN2013101035855 A CN 2013101035855A CN 201310103585 A CN201310103585 A CN 201310103585A CN 103181412 A CN103181412 A CN 103181412A
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Abstract
The invention discloses a method for making and refreshing fermented mare milk. The method mainly comprises the steps as follows: pouring fermented strains into a fermentation vat, disinfecting and placing a small amount of white sandal wood, silver sheets, zinc sheets, corals, crystal sugar, a trace amount of artemisia frigid and medlar into a bag at the same time, pouring into the fermentation vat along with filtered, homogenized, sterilized and cooled fresh mare milk, stirring, fermenting for 5 hours, stirring, keeping the temperature of 15-20 DEG C in the fermentation vat all the time, stirring for 5 min once every 6 hours, fermenting for 72 hours in the fermentation vat of a water-cooled constant-temperature tank, canning by a glass bottle, sealing and storing in an environment of 0-6 DEG C to obtain the fermented mare milk. The method is suitable for steppe nomads to make the mare milk through fermentation, and can solve the problems that the mare milk cannot be stored and refreshed for a long term; and the obtained fermented mare milk is a drink obtained by fermenting lactobacilli and saccharomycetes.
Description
Technical field
The present invention relates to a kind of ferment making method of mare's milk, especially refer to a kind of making preservation method of koumiss.
Technical background
On the vast grassland of northern China, arrived the season that rainwater enriches, the custom that the herdsman has crowded mare's milk, fermentation mare's milk and makes koumiss.Mare's milk is that a kind of human body needs and nutritious characteristic beverage.For the herdsman changes the ecologic breeding pattern, increase the animal husbandry income, development mare's milk industry specialty economies are vital tasks of current livestock technology personnel.Utilize the mare's milk manufacturing technology, the effect that levelling animal husbandry structure also can play the protection grassland ecology and improve the herding output value.Exploitation mare's milk industry at first needs to solve is to improve the guaranteeing the quality of mare's milk, freshness date, prolongs the storage life of mare's milk, solves that this technical problem is conducive to horse industry industrialized development and the mare's milk batch production is produced.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of making preservation method of koumiss, and this method is to make mare's milk by improving traditional mare's milk zymotechnique, can solve the long preservation of mare's milk, the fresh-keeping problem of utilizing.
The technical problem to be solved in the present invention is realized by following scheme: a kind of making preservation method of koumiss, it is characterized in that: bright mare's milk after filtration, homogeneous, sterilization, be cooled to 10 degree, jar fermenter is placed in the ready water cooled constant temperature groove, to stay the bacterial classification that ferments earlier last time pours in the jar fermenter, again that above-mentioned cooling is good bright mare's milk is poured in the jar fermenter, simultaneously with white sandalwood 60g, silver strip 20g, zinc metal sheet 30g, coral 50g, rock sugar 100g, the prairie sagewort 10g of trace, the sack of packing into after matrimony vine 30g disinfects, to put in the jar fermenter with the weight ratio of bright mare's milk 1/1000, stir that (purpose of stirring was that bacterial classification is even in 5 minutes, row's carbon dioxide, oxygen intake, promote even oxidative fermentation), described bacterial classification and bright mare's milk respectively account for 1/3 of jar fermenter volume, stir after fermentation 5 hours, stirred again 5 minutes, temperature in the jar fermenter remains on 15 °-20 ° always, stirred once in per 6 hours later on, once stirred 5 minutes, after fermenting 72 hours in the jar fermenter of water cooled constant temperature groove, namely canned with vial, be stored in after sealing in 0 °-6 ° the environment and namely make koumiss.
Advantage of the present invention: this koumiss is the drink that Bacillus acidi lactici and saccharomycete combining with fermentation are made.At the mare's milk yeast phase, Bacillus acidi lactici is bred the strongest in the time of 30 °-40 °; Saccharomycete is bred the strongest in the time of 20 °-25 °.Lactobacillus fermentation was strong when temperature was high; And temperature low the time the microbial low alcohol fermentation of yeast preponderate, under the high condition of fermentation temperature (more than 25 °), the koumiss of fermentation carries out under the dominant situation of lactobacillus fermentation, and at this moment mouthfeel acid, the hardship of koumiss continue to store change acid easily.Under the low condition of fermentation temperature (below 25 °), the koumiss of fermentation carries out under the dominant situation of low alcohol fermentation, at this moment the mouthfeel of koumiss is good, kind of a joyful fragrance is arranged, and it is slightly with irritating, continue low temperature (0 ° of-6 ° of best freshness, the zymophyte of this condition is almost in resting state) condition and store difficult change acid.And that the storage time extends to more than 6 months freshness is good.The canned bottle of koumiss and jar fermenter are preferably selected vial and ceramic cylinder for use, and mare's milk is that acidic beverages is easy to generate chemical reaction after plastic bottle stores, thereby influences mare's milk storage time and quality.This method is fit to grassland herdsman's ferment making mare's milk, and solves the problem of mare's milk long preservation, fresh-keeping utilization.According to the characteristics of China's pasture animal husbandry and the needs of development of national distinguishing products, make and produce mare's milk, prolong the mare's milk storage time, improve the production capacity of horse, the income that performance improves horse is a new income source, grassland.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The specific embodiment
Bright mare's milk after filtration, homogeneous, sterilization, be cooled to 10 degree, jar fermenter is placed in the ready water cooled constant temperature groove, to stay the bacterial classification that ferments earlier last time pours in the jar fermenter for 300 kilograms, the sack of packing into after again prairie sagewort 10g, the matrimony vine 30g of white sandalwood 60g, silver strip 20g, zinc metal sheet 30g, coral 50g, rock sugar 100g, trace being disinfected, put in the jar fermenter for 300 kilograms with above-mentioned bright mare's milk, stir that (purpose of stirring was that bacterial classification is even in 5 minutes, row's carbon dioxide, oxygen intake promotes even oxidative fermentation).Stir after fermentation 5 hours, stirred again 5 minutes, temperature in the jar fermenter-directly remain on 15 °-20 °, stirred once in per 6 hours later on, once stirred 5 minutes, after 72 hours, namely canned with vial in fermentation in the jar fermenter of water cooled constant temperature groove, be stored in after sealing in 0 °-6 ° the environment, storage life can be brought up to 6 months.
Claims (1)
1. the making preservation method of a koumiss, it is characterized in that: bright mare's milk after filtration, homogeneous, sterilization, be cooled to 10 degree, jar fermenter is placed in the ready water cooled constant temperature groove, to stay the bacterial classification that ferments earlier last time pours in the jar fermenter, again that above-mentioned cooling is good bright mare's milk is poured in the jar fermenter, simultaneously with white sandalwood 60g, silver strip 20g, zinc metal sheet 30g, coral 50g, rock sugar 100g, the prairie sagewort 10g of trace, the sack of packing into after matrimony vine 30g disinfects, to put in the jar fermenter with the weight ratio of bright mare's milk 1/1000, stirred 5 minutes, described bacterial classification and bright mare's milk respectively account for 1/3 of jar fermenter volume, stir after fermentation 5 hours, stirred again 5 minutes, temperature in the jar fermenter remains on 15 °-20 ° always, stirred once in per 6 hours later on, once stirred 5 minutes, after fermenting 72 hours in the jar fermenter of water cooled constant temperature groove, namely canned with vial, be stored in after sealing in 0 °-6 ° the environment and namely make koumiss.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101035855A CN103181412A (en) | 2013-03-15 | 2013-03-15 | Method for making and refreshing fermented mare milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101035855A CN103181412A (en) | 2013-03-15 | 2013-03-15 | Method for making and refreshing fermented mare milk |
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| Publication Number | Publication Date |
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| CN103181412A true CN103181412A (en) | 2013-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101035855A Pending CN103181412A (en) | 2013-03-15 | 2013-03-15 | Method for making and refreshing fermented mare milk |
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| CN (1) | CN103181412A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404590A (en) * | 2013-08-27 | 2013-11-27 | 杨昌标 | Preparation method of yoghourt for treating phthisis |
| CN106070626A (en) * | 2016-06-02 | 2016-11-09 | 特格喜白音 | Koumiss fruit beverage and preparation method thereof |
| CN108935651A (en) * | 2018-08-13 | 2018-12-07 | 紫云自治县高原红种植农民专业合作社 | A kind of yellow fruit mandarin orange storage practice |
| CN109122850A (en) * | 2018-08-08 | 2019-01-04 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of preservation method of donkey fresh milk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1915043A (en) * | 2006-09-18 | 2007-02-21 | 内蒙古博日吉汗高新技术开发有限公司 | Defatted active pieces of fermented mares milk containing beneficial flora and preparation method |
| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
-
2013
- 2013-03-15 CN CN2013101035855A patent/CN103181412A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915043A (en) * | 2006-09-18 | 2007-02-21 | 内蒙古博日吉汗高新技术开发有限公司 | Defatted active pieces of fermented mares milk containing beneficial flora and preparation method |
| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
Non-Patent Citations (5)
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| 中国农业科学院兰州畜牧研究所: "《商品养马业》", 30 September 1992, 甘肃民族出版社 * |
| 敖道夫等: "酸马奶酒的研究进展", 《中国民族医药杂志》 * |
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| 母智森等: "酸马奶", 《内蒙古农业大学学报》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404590A (en) * | 2013-08-27 | 2013-11-27 | 杨昌标 | Preparation method of yoghourt for treating phthisis |
| CN106070626A (en) * | 2016-06-02 | 2016-11-09 | 特格喜白音 | Koumiss fruit beverage and preparation method thereof |
| CN109122850A (en) * | 2018-08-08 | 2019-01-04 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of preservation method of donkey fresh milk |
| CN108935651A (en) * | 2018-08-13 | 2018-12-07 | 紫云自治县高原红种植农民专业合作社 | A kind of yellow fruit mandarin orange storage practice |
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Application publication date: 20130703 |