CN104920606A - Mare's milk Chinese yam wine and making technology thereof - Google Patents
Mare's milk Chinese yam wine and making technology thereof Download PDFInfo
- Publication number
- CN104920606A CN104920606A CN201510301708.5A CN201510301708A CN104920606A CN 104920606 A CN104920606 A CN 104920606A CN 201510301708 A CN201510301708 A CN 201510301708A CN 104920606 A CN104920606 A CN 104920606A
- Authority
- CN
- China
- Prior art keywords
- milk
- mare
- chinese yam
- parts
- wine
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses mare's milk Chinese yam wine. The mare's milk Chinese yam wine comprises the following raw materials and components in parts by weight: 100 parts of mare's milk, 25-32 parts of Chinese yam and 1-4 parts of distiller's yeast. The mare's milk Chinese yam wine disclosed by the invention not only maintains the unique flavor, the color and the nutrition of mare's milk wine but also improves the efficacies of nourishing the kidney and reducing blood lipid, so that the mare's milk Chinese yam wine is suitable for being drunk for a long term.
Description
Technical field
The present invention relates to a kind of mare's milk yam wine and manufacture craft thereof.
Background technology
Fermented milk generally with the fresh milk of horse, ox, sheep, camel for raw material brew forms.Especially in the majority with koumiss.Traditional brew method mainly adopts shock fermentation method.This method, is allegedly because herdsman is when going on a long journey or migrating the earliest, hungers and thirst for anti-, often fresh milk is contained in and carries with in leather bag and produce.Jolt because they ride benz all day, the milk vibration in leather bag is clashed into, and heating is fermented, and becomes sweet, sour, peppery and has concurrently, and have the fermented milk of syngignoscism.Thus, people just progressively find out the method for a set of brew fermented milk, be contained in the container such as leather bag or wooden barrel by fresh milk, repeatedly stir with special wooden stick, milk temperature in violent upheaval is clashed into constantly is raised, and finally ferment and produce separation, dregs sink, above the clean whey of alcohol floats over, just become the fermented milk that delicate fragrance is tempting.Except this fermentation method, also has the way of distillation of the strong fermented milk of brew.The method of the way of distillation and brewing white spirit is similar to, generally the milk of fermentation is poured in pot heat, tubular cover pot buckled a bottomless wooden barrel or weave into Salix purpurea bar, elm branch, suitable for readingly put a cooling basin or pot, hang a canister in bucket or help the notch being a similar Hu Zui at bucket.Treat that milk in pot is by thermal evaporation, steam rises and meets condensation knot, and the canister in instillation bucket or crossheading mouth flow out outside bucket, just become fermented milk.With the fermented milk of this way of distillation brew, higher than the fermented milk number of degrees of direct fermentation.If by this pot fermented milk again distill repeatedly several times, the number of degrees also can successively improve.The brew of koumiss and drinking, the mainly season of, ox fertile Ma Zhuan with plenty of water and lush grass in the autumn in summer.Koumiss is generally translucent shape, and alcohol content is lower, " its look class white wine ", " taste seemingly melts sweet dew, and fragrant doubting makes Li Quan ".Not only drink that mouthfeel is mellow and full, satiny, sour-sweet, milk taste fragrance, and warm in nature, have dispel cold, invigorate blood circulation, relaxing muscles and tendons, the effect such as stomach invigorating.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, provides a kind of mare's milk yam wine.
Object of the present invention carrys out specific implementation by the following technical programs:
A kind of mare's milk yam wine, each raw material components by weight: 100 parts, mare's milk, Chinese yam 25-32 part, distiller's yeast 1-4 part.
Preferably, above-mentioned mare's milk yam wine, each raw material components by weight: 100 parts, mare's milk, Chinese yam 30 parts, 2 parts, distiller's yeast.
The preparation technology of above-mentioned mare's milk yam wine, makes powder by Chinese yam, mixes with mare's milk, distiller's yeast, 40 degree of bottom fermentation 72-78 hour, within every 3 hours, stirs once.
Beneficial effect of the present invention:
Mare's milk yam wine of the present invention, not only maintains the peculiar flavour of koumiss, color and luster and nutrition, also add kidney tonifying, falls effect that blood refers to, be applicable to long-term taking.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
embodiment 1:
A kind of mare's milk yam wine, each raw material components by weight: 100 parts, mare's milk, Chinese yam 30 parts, 2 parts, distiller's yeast.
The preparation technology of above-mentioned mare's milk yam wine, makes powder by Chinese yam, mixes with mare's milk, distiller's yeast, 40 degree of bottom fermentation 72-78 hour, within every 3 hours, stirs once.
embodiment 2:
A kind of mare's milk yam wine, each raw material components by weight: 100 parts, mare's milk, Chinese yam 25 parts, 4 parts, distiller's yeast.
The preparation technology of above-mentioned mare's milk yam wine, makes powder by Chinese yam, mixes with mare's milk, distiller's yeast, 40 degree of bottom fermentation 72-78 hour, within every 3 hours, stirs once.
embodiment 3:
A kind of mare's milk yam wine, each raw material components by weight: 100 parts, mare's milk, Chinese yam 32 parts, 1 part, distiller's yeast.
The preparation technology of above-mentioned mare's milk yam wine, makes powder by Chinese yam, mixes with mare's milk, distiller's yeast, 40 degree of bottom fermentation 72-78 hour, within every 3 hours, stirs once.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a mare's milk yam wine, is characterized in that: each raw material components by weight: 100 parts, mare's milk, Chinese yam 25-32 part, distiller's yeast 1-4 part.
2. mare's milk yam wine according to claim 1, is characterized in that: each raw material components by weight: 100 parts, mare's milk, Chinese yam 30 parts, 2 parts, distiller's yeast.
3. the preparation technology of mare's milk yam wine according to claim 1 and 2, is characterized in that: Chinese yam is made powder, mixes with mare's milk, distiller's yeast, 40 degree of bottom fermentation 72-78 hour, within every 3 hours, stirs once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510301708.5A CN104920606A (en) | 2015-06-05 | 2015-06-05 | Mare's milk Chinese yam wine and making technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510301708.5A CN104920606A (en) | 2015-06-05 | 2015-06-05 | Mare's milk Chinese yam wine and making technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104920606A true CN104920606A (en) | 2015-09-23 |
Family
ID=54108315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510301708.5A Pending CN104920606A (en) | 2015-06-05 | 2015-06-05 | Mare's milk Chinese yam wine and making technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104920606A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192469A (en) * | 1998-03-30 | 1998-09-09 | 刘代峰 | Milk wine and method for preparing same |
| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
-
2015
- 2015-06-05 CN CN201510301708.5A patent/CN104920606A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192469A (en) * | 1998-03-30 | 1998-09-09 | 刘代峰 | Milk wine and method for preparing same |
| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101869338A (en) | Tea fungus-healthy fungus and culture method thereof | |
| CN206006760U (en) | A kind of heat and cold cup | |
| CN102870912A (en) | Tea with Maca leaves | |
| CN104489464A (en) | Deer gelatin instant cake and preparation method thereof | |
| CN104928103A (en) | Kumiss with efficacies of nourishing stomach and clearing lung and production process of kumiss | |
| CN107183185A (en) | A kind of milk matter beverage formulation and preparation method thereof | |
| CN104830589A (en) | Horse milk red wine and production process thereof | |
| CN106262870A (en) | A kind of preparation method of Moringa fermentation liquid | |
| CN104920606A (en) | Mare's milk Chinese yam wine and making technology thereof | |
| CN109430781A (en) | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly | |
| CN105532871A (en) | Rose yoghurt and preparation method thereof | |
| CN104928104A (en) | Wine containing medlar and mare's milk and making process of wine | |
| CN104839334A (en) | Longan and red date kumiss and production process thereof | |
| CN104830612A (en) | Horse milk fruit wine and production process thereof | |
| CN104824155A (en) | Mulberry fruit and horse milk wine and production process thereof | |
| CN205953985U (en) | Fermented milk brewage equipment | |
| CN104830601A (en) | Peach blossom face-beautifying health wine and production process thereof | |
| CN109329665A (en) | A kind of Chinese hawthorn seed composite beverage and preparation method thereof | |
| KR101292099B1 (en) | Method of manufacturing puer tea soldification | |
| CN206284764U (en) | A kind of yellow rice wine automatic thermostatic device | |
| CN106434139A (en) | Brewing method of red koji wine | |
| CN206729681U (en) | A kind of tea infuser | |
| CN111743100A (en) | Manufacturing process of sea duck eggs | |
| CN104818196B (en) | A kind of preparation method of sea cucumber wine | |
| CN107338169A (en) | A kind of family expenses interlayer medicinal liquor draft machine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |