CN1065274C

CN1065274C - Prepn for wannai Wine and its product

Info

Publication number: CN1065274C
Application number: CN96120041A
Authority: CN
Inventors: 刘天升
Original assignee: Individual
Current assignee: LIU TAISHENG
Priority date: 1996-10-14
Filing date: 1996-10-14
Publication date: 2001-05-02
Anticipated expiration: 2016-10-14
Also published as: CN1153817A

Abstract

The present invention relates to a preparation method of wine with three kinds of milk, and a product thereof. The preparation method of wine with three kinds of milk comprises: mare milk, cow milk and goat milk are mixed according to the proportion of 1: 32: 16 to prepare a material a; distillated cuvee, good spring water and spices are mixed according to the proportion of 163: 2: 1 to prepare a material b; honey, pure water and white sugar are mixed according to the proportion of 300: 29: 1 to prepare a material c; the material a, the material b and the material c which are prepared are mixed according to the proportion of 1.5: 1: 1, stirred, steamed, mixed, flavored, filtered, precipitated, put in a pool, tested on quality, assayed and filled to make the finished product; the finished product is tested, qualified, packaged, warehoused, etc. to make the wine with three kinds of milk. The wine with three kinds of milk of the present invention completely belongs to green food, is rich in nutrition, has the function of health care, and tastes spicy, sweet, flavorsome and comfortable; the wine with three kinds of milk of the present invention eliminates not only alcohol stimulation of pure wine but also peculiar smell of pure milk so as to be suitable for various people to drink.

Description

Compound method of three fermented milks and products thereof

A kind of compound method of three fermented milks with preparation of raw material such as three kinds of animals milks and wine and three milk wine products, what relate to is the compound method and the three fermented milk manufacture technology field of C12G alcoholic drinks.

Animals milk is fed institute generation except it, is usually drunk as the drink with health nutrient value by people.This type of milk, as not processing, its quality guaranteed period is short, and smell of mutton is difficult for eliminating, and some people is reluctant to drink.Generally except that breakfast, mostly do not do the dinner drink.

Wine since ancient times, worldwide, has become people's hobby.Actual proof insobriety is harmful to the health, and both having made is low alcohol, and also some people has incompatible sense.

So the mixture that milk and wine have occurred is as being drink.

On April 27th, 1994 disclosed 93118027.9 " wine containing milk, egg and bean protein and manufacture method thereof ".It is with milk, egg, beans alkaline matter after degreasing, and without the allotment of the liquor of blending or edible ethanol, made serial compound wine.A. fermented milk in this invention principal claim: skim-milk is converted into milk liquid with hot boiling water or hot distilled water, also can directly use defatted fresh milk, etc. pointed mainly be milk powder, also available fresh milk, be a kind of in the fresh milk of general reference, rather than multiple, a kind of just nutrition not as multiple animal fresh milk is abundant.And, one of the only fermented milk in should inventing, compound method is too simple, and quality is difficult to guarantee.

Purpose of the present invention is to provide a kind of, clearly specifies with three kinds of animal fresh milks, and with material allotment such as wine, the nutrition that adopts the technical process of science to prepare is enriched, and has three fermented milks and compound method thereof peppery, sweet, fragrance.

Purpose of the present invention is achieved through the following technical solutions.

A. with deer milk, milk, goat milk according to certain ratio, expect through mixings-stirring-filtration-gas steaming-filtration-precipitation-frozen preparation a, store standby.

B. will steam foreshot, high-quality spring, milk flavor spices by a certain percentage, through mixing--the b material is produced in stirring-filtration-gas steaming-precipitation-seasoning, stores standby.

C. by a certain percentage, produce the c material through mixing-stirring-filtration-gas steaming-seasoning-stirring-precipitation with honey, pure water, white sugar, standby.

D. a material, b material, the c with preparation expect by a certain percentage, passes through mixing-stirring-Re steaming-batching-seasoning-refilter-redeposition-go into pond-deposit in-quality inspection-chemical examination-filling and obtaining finished product-check-qualified-technical process such as packing-warehouse-in, makes three fermented milks.

According to above-mentioned main technical schemes, the present invention also can take following other measure:

Deer milk in a material: milk: goat milk=1: 32: 16;

The b material steams the foreshot: high-quality spring: milk flavor spices=163: 2: 1;

Honey in the c material: pure water: white sugar=300: 29: 1;

A in three fermented milks: b: c=1.5: 1: 1.

Three fermented milks are by deer milk 0.7%, milk 22.5%, and goat milk 11.3% steams foreshot 32.6%, high-quality spring 0.3%, spices 0.2%, honey 30%, pure water 2.9%, the component of white sugar 0.1% and percentage amounts constitute.

The present invention according to technique scheme and measure realize has following beneficial features:

1. utilize three kinds of animal fresh milks, be mixed, all belong to the natural green food category with wine, high-quality spring, honey and other substances, not only nutritious, and also with health role.

2. the pungent of the existing liquor of three fermented milks has the sweet taste of fruit wine again, also has the fragrance of milk, and peppery fragrant and sweet mouthfeel is good.

3. both having overcome pure wine and alcohol stimulates, and has overcome the smell of mutton of fresh milk again, is suitable for drinking of all kinds of personnel.

4. three fermented milks belong to a kind of drinks of beverage, can step on refined taste, last dinner dining table.

That accompanying drawing of the present invention provides is three fermented milk technological process of production figure.

The invention will be further described below in conjunction with drawings and Examples:

With animal fresh milk, promptly deer milk, milk, goat milk, stir after high-intensity oscillation mixes in 1: 32: 16 ratio, through the filter milk pump its contaminant filter is come out, use steam disinfection then, refilter through filter, go into the settling tank precipitation, refrigerated storage then is a material.

Foreshot, high-quality spring, milk flavor spices being steamed by 163: 2: 1 ratio in sanitary inspection and chemical examination back, after high-intensity oscillation mixes, stir, leach impurity, steam sterilization with gas, go into the settling tank precipitation, after bartender's seasoning, store, is that b expects.

With honey, pure water, white sugar after health quarantine and the chemical examination ratio by 300: 29: 1, after high-intensity oscillation mixes, stir, leach impurity, steam disinfection with gas, after bartender's seasoning, restir is even, goes into the settling tank precipitation, is that c expects.

According to a: b: c=1.5: 1: 1 ratio batching, mix through high-intensity oscillation, stir, steam sterilization with heat after, through bartender's seasoning, enter filtration again, precipitate 7 days, then filtrate is deposited in wine-storing pool, after the quality inspection chemical examination was qualified, can was put in storage.

Claims

1. fermented milk, it is prepared from by following steps:

A. by deer milk, milk, goat milk mixing, stirring, filtration, gas steaming, filtration, precipitation, frozen preparation a material;

B. prepare the b material by steaming foreshot, high-quality spring, the mixing of milk flavor spices, stirring, filtration, gas steaming, precipitation, seasoning;

C. prepare the c material by honey, pure water, white sugar mixing, stirring, filtration, gas steaming, seasoning, stirring, precipitation;

D. by above-mentioned a material, b material, c material mixing, stirring, hot steaming, batching, seasoning, refilter, redeposition, go into the pond, deposit, quality inspection, chemical examination, canned, check, packing make three fermented milks.

2. according to three fermented milks of claim 1, the blending ratio of wherein said deer milk, milk, goat milk is 1: 32: 16.

3. according to three fermented milks of claim 1, the blending ratio of wherein said steaming foreshot, high-quality spring, milk flavor spices is 162: 2: 1.

4. according to three fermented milks of claim 1, the blending ratio of wherein said honey, pure water, white sugar is 300: 29: 1.

5. according to three fermented milks of claim 1, the blending ratio of wherein said a material, b material, c material is 1.5: 1: 1.

6. method for preparing three fermented milks, this method may further comprise the steps:

7. according to the method for claim 6, the blending ratio of wherein said deer milk, milk, goat milk is 1: 32: 16.

8. according to the method for claim 6, the blending ratio of wherein said steaming foreshot, high-quality spring, milk flavor spices is 162: 2: 1.

9. according to the method for claim 6, the blending ratio of wherein said honey, pure water, white sugar is 300: 29: 1.

10. according to the method for claim 6, the blending ratio of wherein said a material, b material, c material is 1.5: 1: 1.