CN106701468A - Processing method for brewing fermented milk through high-temperature fermentation - Google Patents
Processing method for brewing fermented milk through high-temperature fermentation Download PDFInfo
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- CN106701468A CN106701468A CN201510539227.8A CN201510539227A CN106701468A CN 106701468 A CN106701468 A CN 106701468A CN 201510539227 A CN201510539227 A CN 201510539227A CN 106701468 A CN106701468 A CN 106701468A
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Abstract
The invention discloses a processing method for brewing fermented milk through high-temperature fermentation. The processing method comprises the following steps: (1) removing fat and protein in milk, putting residual whey liquid into a fermentation tank, introducing steam so as to realize heating to 95 DEG C, maintaining the temperature for 30 min, then carrying out cooling to 28 to 32 DEG C, adding a composite bacterial strain capable of fermenting lactose for fermentation of fermented milk, and subjecting fermentation broth to distillation after completion of fermentation so as to obtain fermented milk with high alcohol content; and (2) with one ton of the distilled high-alcohol-content fermented milk with 40 to 60% of alcohol as a base wine, adding 10 to 30 kg of sliced Maca, 10 to 30 kg of wolfberry, 5 to 10 kg of jujube and 5 to 10 kg of kudzu vine root, carrying out soaking at a temperature of 30 to 50 DEG C for one week, wherein stirring is carried out once each day, then filtering out clear liquid, adding 100 L of Cordyceps militaris fermentation broth with cordycepin content of 50 to 80 mg/L and carrying out filtering and blending so as to obtain Maca-Chinese caterpillar fermented milk.
Description
Technical field
The present invention relates to a kind of drinks formula and processing technology, more particularly to a kind of hot fermentation brews the technical method of fermented milk, belongs to drinks formula technique field.
Background technology
Before the generation of wine much occurs earlier than word, archeological evidence shows, just there is the container for containing wine far away from the Stone Age.The material conditions generated according to wine and relevant record, our ancestors just understand how to produce alcoholic beverage with wild fruit, honey and cereal early in primitive society's period.The material conditions of alcohol producing are that naturally possess, so that the ape and monkey that can carry out simple mimetism work " can also brew alcoholic beverages ".
According to written by Li Hua《Fluffy window night language》Described in：The many ape monkeys in Mount Huang, spring and summer is picked flowers in stone low-lying area, ferments into soup, and fragrance overflows and sends out, and hears hundreds of steps ".This nectar fruit wine for being piled up in high temperature season spontaneous fermentation through wild flowers and fruits claims.Ape wine ".Record of the forefathers also on " monkey adopts all sorts of flowers wine brewing, in the stone cave that natives obtain " in the Wuzhi Mountain of Hainan Island.The development of agricultural promotes the development of brewing industry.Together.What ape wine " had essential distinction is artificial grain wine brewing, and this can trace back to the Yangshao culture period of B.C. China in 5000, ' the bent tiller fermentation wine-making that i.e. China ancients invent.After Shang dynasty, the kind of cereal, yield portion have and develop on a large scale very much, and this makes brewing technique more flourishing.Hereafter, Spirit has been invented again.The brewing technique of China serves not only as one kind.The mark will of culture " and social civilization, while being also the significant achievements on world's wine variety and a big contribution.
The traditional alcoholic beverage of China is yellow rice wine, rice wine and white wine.Grape wine is that Han dynasty Zhang Qian is introduced by the Western Regions.Beer, brandy, whiskey, vodka etc. are in succession by the incoming China in west after 18th century.Brandy originates in France, and the wine that grape wine distillation is made traditionally is referred to as brandy by China, and the wine being distilled into other fruits is then before brandy titled with fruit title, such as calvados, Kirsh.The generation that whiskey originates in wine much occurs in the past earlier than word.(gin, originates in Holland to gin, is, with barley, corn as raw material, to be made edible alcohol, then gin is soaked in wine, is made by distillation.
Vodka is the Conventional espresso wine of the Soviet Union, is, with potato or corn as base stock, edible alcohol to be made through liquid state fermentation and distillation, is proportionally added into distilled water or drinkable water, then by carbonization treatment, removes impurity and peculiar smell is made.Beer originates from Egypt of 1200 BC.The beer of early stage is that, with malt as raw material, to after 12nd century of Christian era, German initiates plus hops is come the method for producing beer, has just made on beer band the style of good refreshing bitter taste and fragrance.White wine is generally 30~65 degree, and yellow rice wine is generally 12~20 degree, and grape wine is generally 10~15 degree, and beer is generally 3.5 degree.White wine is called liquor, is generally brewed by cereal and formed, and main component is alcohol, also containing materials such as a small amount of fusel oil, organic acid, lipids, because its alcohol content is high, therefore also referred to as pure heat drink.Yellow rice wine is China's special product, is gained the name because of its yellow and bright color.Yellow rice wine is nutritious, wherein rich in several amino acids and low molecular sugar, also containing lipid, organic acid, higher alcohol and multivitamin, therefore being otherwise known as.Liquid cake ".Yellow rice wine has the effect stimulating the circulation of the blood and cause the muscles and joints to relax, promote circulation, accelerating metabolism.Grape wine is, with fresh grape fruit or grape juice, to be made up of special procedure.It contains the multiple nutritional components such as amino acid, vitamin, mineral matter, glucose, malic acid, tartaric acid.Grape wine has various health care functions, to cardioprotection, prevent artery sclerosis, to promote digestion, prevention kidney stone, cancer-resisting etc. to play the role of good.Additionally, the elderly drinks grape wine on a small quantity also has the effects such as anti-aging, prevention dementia.Many health scholars advocate and drink a small amount of grape wine daily, generally daily 50~l00ml.Beer also contains multiple nutritional components in addition to containing a small amount of alcohol, the refined title for having " liquid bread ".It possesses 3 primary conditions of nutraceutical：Rich in amino acid and vitamin, there are 17 kinds of amino acid needed by human and 10 multivitamins；Heat is higher, and alcohol, carbohydrate, amino acid etc. belong to high heat composition；Contain the human body required material such as abundant potassium, sodium, calcium, magnesium.
The content of the invention
The present invention is based on existing technology, using the principles of science of novelty, it is proposed that a kind of hot fermentation brews the technical method of fermented milk, and its technical method is scientific and reasonable, it is possible to increase quality and yield efficiency, reaches high-yield and high-efficiency purpose.
The present invention solve its technical problem use technical scheme be：
A kind of hot fermentation brews the technical method of fermented milk, and described technical method is：(1) by after milk removal fat and albumen, remaining whey liquid enters fermentation tank, and logical steam is cooled to 28~30 DEG C after being warmed up to 95 DEG C of insulations 30 minutes, and addition can carry out milk wine fermentation with the composite bacteria of lactose fermenters, after fermentation ends, distillation zymotic fluid obtains height fermented milk；（2）With height fermented milk one ton of the alcoholic strength after 40~60 degree of the indirect fermentation obtained by distillation as base liquor, 10~30 kilograms of maca after section, 10~30 kilograms of matrimony vine, 5~10 kilograms of date, 5~10 kilograms of the root of kudzu vine is added to be soaked, soaking temperature is maintained between 30~50 DEG C, stirring daily is once, immersion one week, clear liquid is leached, the Cordyceps militaris zymotic fluid 100L that cordycepin content is 50~80mg/L is added, maca Chinese caterpillar fungus fermented milk is obtained final product after filtering allotment.
It is an advantage of the invention that:Its technical method of the invention is scientific and reasonable, it is possible to increase quality and yield efficiency, reaches high-yield and high-efficiency purpose.
Specific embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, the present invention is described below by specific embodiment.However, it should be understood that these descriptions are merely illustrative, and it is not intended to limit the scope of the present invention.Additionally, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring idea of the invention.
A kind of hot fermentation brews the technical method of fermented milk, and described technical method is：(1) by after milk removal fat and albumen, remaining whey liquid enters fermentation tank, and logical steam is cooled to 28~30 DEG C after being warmed up to 95 DEG C of insulations 30 minutes, and addition can carry out milk wine fermentation with the composite bacteria of lactose fermenters, after fermentation ends, distillation zymotic fluid obtains height fermented milk；（2）With height fermented milk one ton of the alcoholic strength after 40~60 degree of the indirect fermentation obtained by distillation as base liquor, 10~30 kilograms of maca after section, 10~30 kilograms of matrimony vine, 5~10 kilograms of date, 5~10 kilograms of the root of kudzu vine is added to be soaked, soaking temperature is maintained between 30~50 DEG C, stirring daily is once, immersion one week, clear liquid is leached, the Cordyceps militaris zymotic fluid 100L that cordycepin content is 50~80mg/L is added, maca Chinese caterpillar fungus fermented milk is obtained final product after filtering allotment.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.It should be understood by those skilled in the art that; the present invention is not limited to the above embodiments; merely illustrating the principles of the invention described in above-described embodiment and specification; without departing from the spirit and scope of the present invention; various changes and modifications of the present invention are possible; these changes and improvements all fall within the protetion scope of the claimed invention, and the claimed scope of the invention is by appending claims and its equivalent thereof.
Claims (1)
1. a kind of hot fermentation brews the technical method of fermented milk, it is characterised in that：Described technical method is：(1) by after milk removal fat and albumen, remaining whey liquid enters fermentation tank, and logical steam is cooled to 28~30 DEG C after being warmed up to 95 DEG C of insulations 30 minutes, and addition can carry out milk wine fermentation with the composite bacteria of lactose fermenters, after fermentation ends, distillation zymotic fluid obtains height fermented milk；（2）With height fermented milk one ton of the alcoholic strength after 40~60 degree of the indirect fermentation obtained by distillation as base liquor, 10~30 kilograms of maca after section, 10~30 kilograms of matrimony vine, 5~10 kilograms of date, 5~10 kilograms of the root of kudzu vine is added to be soaked, soaking temperature is maintained between 30~50 DEG C, stirring daily is once, immersion one week, clear liquid is leached, the Cordyceps militaris zymotic fluid 100L that cordycepin content is 50~80mg/L is added, maca Chinese caterpillar fungus fermented milk is obtained final product after filtering allotment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510539227.8A CN106701468A (en) | 2015-08-30 | 2015-08-30 | Processing method for brewing fermented milk through high-temperature fermentation |
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| CN201510539227.8A CN106701468A (en) | 2015-08-30 | 2015-08-30 | Processing method for brewing fermented milk through high-temperature fermentation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485868A (en) * | 2018-05-23 | 2018-09-04 | 呼伦贝尔市北牧贸易有限公司 | A kind of production method of fermented milk |
| CN108753547A (en) * | 2018-06-15 | 2018-11-06 | 刚察县隆达农畜产品经营加工有限责任公司 | A kind of Tibetan yak milk whey original plasm wine |
-
2015
- 2015-08-30 CN CN201510539227.8A patent/CN106701468A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485868A (en) * | 2018-05-23 | 2018-09-04 | 呼伦贝尔市北牧贸易有限公司 | A kind of production method of fermented milk |
| CN108753547A (en) * | 2018-06-15 | 2018-11-06 | 刚察县隆达农畜产品经营加工有限责任公司 | A kind of Tibetan yak milk whey original plasm wine |
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Application publication date: 20170524 |