CN110024868A - A kind of fermented type milone and preparation method thereof - Google Patents
A kind of fermented type milone and preparation method thereof Download PDFInfo
- Publication number
- CN110024868A CN110024868A CN201910420887.2A CN201910420887A CN110024868A CN 110024868 A CN110024868 A CN 110024868A CN 201910420887 A CN201910420887 A CN 201910420887A CN 110024868 A CN110024868 A CN 110024868A
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- China
- Prior art keywords
- milone
- whey
- preparation
- fermented type
- clear liquid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
Abstract
The present invention provides a kind of fermented type milone and preparation method thereof, this method is to hide yak milk whey as raw material, pass through Kluyveromyces lactis and saccharomyces cerevisiae secondary fermentation, the milone alcoholic strength produced can reach 13-18%vol, vinosity mellowness, full of nutrition, the cane sugar content in milone is low, demand of the person to health that meet Modern consumer, and it is low in cost, it has a vast market foreground.
Description
Technical field
The invention belongs to waste materials to utilize technical field, and in particular to a kind of fermented type milone and its preparation side
Method.
Background technique
2009, China formally released standard GB/T/T 23546-2009 " fermented milk " of fermented milk, to fermented milk in standard
There is specific definition: with animal cream, whey or whey powder etc. for primary raw material, beverage made of the techniques such as fermented are brewed
Wine.The milone being prepared using the by-product whey fermentation that cheese produces can be achieved discarded from the perspective of the utilization of resources
The comprehensive utilization of object.According to the difference of zymotechnique, fermented milk can be divided into fermentation fermented milk, distill fermented milk, blend fermented milk, blistering milk
Wine and aerating bubble fermented milk etc..Wherein fermented milk-wine originates among Eurasian nomadic people, in China Inner Mongol, Xinjiang, Ningxia etc.
Area is prevailing, and local resident maintains always the habit for drinking fermented milk, and emerges the milk such as large quantities of hundred Ji Na, imperial fine horse in locality
Wine enterprise industry by this there is national characters fermented milk to push to all over the world.With the maturation of fermented milk technique, the popularization in market, fermented milk
It is expected to become the sixth-largest wine kind after white wine, beer, yellow rice wine, fruit wine, alcoholic drink mixed with fruit juice by the characteristic of itself.
Whey is the by-product of industrial production cheese and casein.1 ton of cheese of every production will discharge 9 tons of wheys, if cannot
Development and utilization whey product well, will will cause the serious waste in resource.China's cheesemaking history is not grown, with prosperity
Country is compared to all extremely low in yield and occupancy volume per person, and whey comprehensive utilization is still in the budding stage, for most of cheese
For the lesser enterprise of yield, the discharge amount of whey is not very much, to extract whey powder, lactalbumin or lactose institute using whey
The equipment and technology cost needed is much higher than the value of product itself, therefore most of whey is directly discharged, and causes environment dirty
Dye.On the other hand, whey powder, lactalbumin or lactose are produced using extractive technique, what is utilized is not whole whey components.
In addition to containing lactose 3-4%, lactalbumin 0.3-0.7%, lactic acid 1%, citric acid < 0.2% is equal outer, and also there are many tie up life in whey
Element and minerals and microelement, nutritive value is high, have warming up colds extermination, activating microcirculation and removing stasis medicinal, appetite-stimulating and indigestion-relieving, reduction cholesterol and
The physiological functions such as blood glucose.It is prepared into fermented milk using whey fermentation, lactic acid, organic acid, organic ester can be generated again during the fermentation
Equal substances, improve milone nutritive value.Hide containing for amino acid in the whey of yak milk, protein, micro-element and microelement
Amount is apparently higher than other milk supply wheys, and nutritive value is abundant.
Traditional fermented milk production technology is all the production technology for using " alcoholic fermentation after first lactic fermentation ".Have plenty of and adopts
Spontaneous fermentation is carried out with the mode of enrichment lactic acid bacteria naturally, saccharomycete, is also had plenty of using the purebred lactic acid bacteria after separation screening
It ferments with saccharomycete or Kefir granule.Lactic acid bacteria mainly has two aspect effects during the fermentation, first is that lactic acid bacteria reduces lactose,
Lactic acid is generated, makes liquid acidity increase of fermenting, reduces the chance of microbiological contamination.Second is that lactic fermentation can form butter oil source, amino acid
Source and citrate source flavor substance enrich the flavor of fermented milk, improve fermented milk mouthfeel.Primary carbon source is lactose in whey, if newborn
Sugar decomposition is insufficient, will result in sluggish fermentation, or even fermentation is caused to fail, and is difficult using traditional fermentation fermented milk production technology
Produce the stable high-quality fermented milk of mass.
Currently, it is more using the data that Wine-making Using Whey is reported both at home and abroad, but be mostly production alcoholic strength≤10%vol minuent
Milone.If preparing the milone of high degree, distillation milk wine can be generally prepared into using distillation technique, but pass through distillation work
Skill, the nutriment that can be lost in whey.We want to keep the nutritive value of whey and prepare high concentration by zymotechnique
Whey wine liquid, must be taken into consideration in the selection of fermentation strain and zymotechnique by the lactose in whey all of and use resistance to wine
The high special yeast strain ferments of smart liquor-producing ability.
Summary of the invention
The object of the present invention is to provide the technical solutions that one kind can overcome the shortage of prior art, that is, provide a kind of fermented type cream
Pure mellow wine and preparation method thereof.
The purpose of the present invention one is to provide a kind of preparation method of fermented type milone, and this method is carried out using two primary yeasts
Two-part zymotechnique, specifically comprises the following steps:
(1) prepared by whey: to hide yak milk cheese processing by-product whey as raw material, selection pH 4-6, lactose 3-5% it is new
Fresh milk is clear, spare.By the way of 100 DEG C of water-bath distillations, whey liquid is concentrated 2-3 times.Whey filter after being concentrated, removes analysis
It is spare to obtain limpid whey liquid for albumen out.Filtered whey liquid is sterilized into 15 min at 90-95 DEG C.
(2) ferment for the first time: whey cooling accesses 5% Kluyveromyces lactis after setting room temperature after sterilizing.In 200 r/min
It ferments under the conditions of 30 DEG C after 2d, is detected every 2h, when lactose content≤1%, stop fermentation.2-3h is stood, yeast is discharged.
(3) it ferments for second: 5% saccharomyces cerevisiae of access and 25-30% white granulated sugar.It ferments under the conditions of 30 DEG C of 200 r/min
For 24 hours, when detecting yeast number >=100,000,000/mL, 30 DEG C of anaerobic fermentations are statically placed in, it is primary every stirring for 24 hours, every on 2h takes after 3d
Clear liquid detection total reducing sugar stops fermentation in 40-70g/L.2-3h is stood, yeast is discharged and supernatant is collected by filtration using diatomite.
(4) supernatant cooling after-ripening: is cooled to 1-4 DEG C of preservation 1-3d.
(5) canning and sterilizing: by gained clear liquid it is canned after using 60 DEG C of sterilizing 30min of pasteurization to get to milone
Finished product.
The purpose of the present invention two is to provide a kind of using fermented type milone made of the above method, it is characterised in that the cream
The alcoholic strength of pure mellow wine is 13-18%vol.
The beneficial effects of the present invention are:
A kind of preparation method of fermented type milone of the present invention, using fresh hiding yak milk whey as raw material, use
Kluyveromyces lactis can in the culture medium using lactose as sole carbon source well-grown, and be metabolized carbohydrate under aerobic condition
Substance generates ethyl alcohol, can generate a large amount of organic acidity Esters during the growth process, gives out similar fruit aroma.Utilize cream
Sour kluyveromyces fermentation prepares milone, can efficiently use Lactose in Whey ingredient and assign wine body flavor abundant
Matter.In addition, generating ethyl alcohol using the lactose in whey by Kluyveromyces lactis, can reduce in preparing milone can be sent out
Ferment sugar additive amount reduces production cost.It is richer to hide yak milk whey nutritive value compared with other dairy produce wheys；With it is existing
There is technology to compare, it is alcohol that the present invention, which makes full use of the Lactose conversion in whey by two-part fermentation process, is reduced
The additive amount of fermentable sugar improves fermentation liquid alcoholic strength, and alcoholic strength can reach 13-18%vol, enriches wine body flavor substance
And the nutritive value of hiding yak whey is saved, Improving The Quality of Products, the demand of the person that meets Modern consumer to health has to promote and answer
Value.
Specific embodiment
The following is specific embodiments of the present invention, and the present invention is further elaborated, but the present invention is not limited only to this, such as right
The equivalence replacement that the present invention is done is accordingly to be regarded as protection scope of the present invention.Combined with specific embodiments below, this hair is further described
It is bright.
The whey liquid used in following embodiment hides yak cheese system from Qinghai gold Qilian dairy industry Co., Ltd
Standby rear by-product.
The Kluyveromyces lactis used in following embodiment is from Chinese industrial Culture Collection, wine brewing
Yeast sources are in Gansu Province's Research for Industrial Microbial Germ collection.
Embodiment 1
Choosing fresh whey liquid detection lactose content is 4.6%, pH4.5-5.0, lactic acid 0.27%.It will be newborn using water-bath distillation mode
Clear liquid is concentrated 2 times, and it is 8.1% that lactose content is detected after concentration.Filtering is stood after concentration, and it is spare to obtain clarified whey liquid.It will filtering
Whey liquid afterwards is in 90-95 DEG C of sterilizing 15min or so.5% logarithmic phase Kluyveromyces lactis is accessed after cooling in 200 r/min,
It is fermented after 2d under the conditions of 30 DEG C, it is 0.6% that every 2h, which takes supernatant to detect to lactose content, stands 2-3h, and discharge saccharomycete obtains
Clear liquid, detection alcoholic strength are 3.3%vol.5% logarithmic phase saccharomyces cerevisiae and 25% food-grade white granulated sugar are accessed, in 200 r/min 30
It ferments under the conditions of DEG C for 24 hours, detection yeast number is 1.3 hundred million/mL, is stood and in 30 DEG C of anaerobic fermentations, it is primary every 24 h stirring,
It is 48g/L that total sugar content in supernatant detection fermentation liquid is taken after fermentation 3d, meets 40-70g/L, stops fermentation.Stand 2-3h row
Yeast and whey finished product is obtained by filtration using diatomite out, finished product wine liquid is cooled to 1-4 DEG C of preservation 1-3d, it is canned after using bar
Finished product milone can be obtained in 60 DEG C of 30 min of sterilizing in family name's sterilization.
Through detecting, alcoholic strength is 13.9 % vol in gained finished product milone.
Embodiment 2
Choosing fresh whey liquid detection lactose content is 4.6%, pH4.5-5.0, lactic acid 0.27%.It will be newborn using water-bath distillation mode
Clear liquid is concentrated 2.5 times, and it is 10.4% that lactose content is detected after concentration.Filtering is stood after concentration, and it is spare to obtain clarified whey liquid.It will
Filtered whey liquid is in 90-95 DEG C of sterilizing 15min or so.5% logarithmic phase Kluyveromyces lactis is accessed after cooling in 200 r/
Ferment 2d under the conditions of 30 DEG C of min.It is 0.8% that every 2h, which takes supernatant to detect to lactose content, stands 2-3h discharge saccharomycete and obtains
Supernatant, detection alcoholic strength are 4.2%vol.5% logarithmic phase saccharomyces cerevisiae and 27% food-grade white granulated sugar are accessed, in 200 r/min
Ferment 24 h under the conditions of 30 DEG C, and detection yeast number is 1.4 hundred million cfu/mL, stands and in 30 DEG C of anaerobic fermentations, every stirring one for 24 hours
Secondary, it is 63 g/L that total sugar content in supernatant detection fermentation liquid is taken after the 3d that ferments, and stops fermentation.It stands 2-3h discharge yeast and adopts
Whey finished product is obtained by filtration with diatomite, finished product wine liquid is cooled to 1-4 DEG C of preservation 1-3d, is existed after canned using pasteurization
Finished product milone can be obtained in 60 DEG C of 30 min of sterilizing.
Through detecting, alcoholic strength is 15.1 % vol in gained finished product milone.
Embodiment 3
Choosing fresh whey liquid detection lactose content is 4.6%, pH4.5-5.0, lactic acid 0.27%.It will be newborn using water-bath distillation mode
Clear liquid is concentrated 3 times, and it is 12.3% that lactose content is detected after concentration.Filtering is stood after concentration, and it is spare to obtain clarified whey liquid.Incited somebody to action
Whey liquid after filter is in 90-95 DEG C of sterilizing 15min or so.5% logarithmic phase Kluyveromyces lactis is accessed after cooling in 200 r/
Ferment 2d under the conditions of 30 DEG C of min.It is 0.8% that every 2h, which takes supernatant detection lactose content, stands discharge saccharomycete and obtains supernatant,
Detection alcoholic strength is 5.5%vol.5% logarithmic phase saccharomyces cerevisiae and 30% food-grade white granulated sugar are accessed, in 200 r/min, 30 DEG C of items
It ferments under part for 24 hours, detection yeast number is 1.3 hundred million/mL, is stood and in 30 DEG C of anaerobic fermentations, fermentation 3 primary every stirring for 24 hours
It is 60g/L that total sugar content in supernatant detection fermentation liquid is taken after d, stops fermentation.It stands 2-3h discharge yeast and uses diatomite
Whey finished product is obtained by filtration, finished product wine liquid is cooled to 1-4 DEG C of preservation 1-3d, is sterilized using pasteurization at 60 DEG C after canned
Finished product milone can be obtained in 30min.
Through detecting, alcoholic strength is 17.4% vol in gained finished product milone.
Basic principles and main features and advantages of the present invention of the invention, industry technology people has been shown and described above
For member it should be appreciated that the present invention is not limited to the above embodiments, knowledge described in the above embodiment and specification illustrates this hair
Bright principle, under the premise of not departing from the scope of the invention, various changes and improvements may be made to the invention, these changes and improvements are all
It falls into scope of the claimed invention.
Claims (5)
1. a kind of preparation method of fermented type milone, it is characterised in that described method includes following steps:
(1) prepared by whey liquid: choosing the fresh hiding yak milk whey of pH 4-6, lactose 3-5%, 2-3 times of concentrated milk clear liquid filters out
Albumen is precipitated, obtains limpid whey liquid and sterilizes, be cooled to room temperature spare；
(2) it ferments for the first time: accessing 5% Kluyveromyces lactis by volume, after the 2d that ferments at 200 30 DEG C of r/min, every
2h detection stops fermentation when lactose content≤1%, stands 2-3h, and yeast is discharged；
(3) it ferments for second: accessing 5% saccharomyces cerevisiae and 25-30% white granulated sugar by volume, ferment at 200 30 DEG C of r/min
For 24 hours, when detecting yeast number >=100,000,000/mL, 30 DEG C of anaerobic fermentations are statically placed in, it is primary every stirring for 24 hours, every on 2h takes after 3d
Clear liquid, which detects total reducing sugar, (to be stopped fermentation in 40-70g/L, clear liquid is recovered by filtration after standing 2-3h discharge yeast；
(4) cooling after-ripening: by clear liquid in 1-4 DEG C of preservation 1-3d；
(5) the canned rear pasteurization of clear liquid canning and sterilizing: is obtained into milone.
2. the preparation method of fermented type milone according to claim 1, it is characterised in that concentrated milk described in step (1)
The mode of clear liquid is 100 DEG C of water-bath concentrations.
3. the preparation method of fermented type milone according to claim 1, it is characterised in that the sterilizing in step (1)
Method is to sterilize 15 min at 90-95 DEG C.
4. the preparation method of fermented type milone according to claim 1, it is characterised in that the filtering in step (3)
Method is to be filtered using diatomite.
5. a kind of fermented type milone, it is characterised in that be prepared using any method in claim 1-6, and its alcohol
Degree is 13-18%vol.
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Citations (3)
| 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 |
| CN102181331A (en) * | 2011-04-21 | 2011-09-14 | 王玉良 | Method for preparing whey beer |
| CN105558091A (en) * | 2016-01-06 | 2016-05-11 | 生合生物科技（南京）有限公司 | Preparation method of clarified and transparent whey fermentation broth |
-
2019
- 2019-05-20 CN CN201910420887.2A patent/CN110024868A/en active Pending
Patent Citations (3)
| 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 |
| CN102181331A (en) * | 2011-04-21 | 2011-09-14 | 王玉良 | Method for preparing whey beer |
| CN105558091A (en) * | 2016-01-06 | 2016-05-11 | 生合生物科技（南京）有限公司 | Preparation method of clarified and transparent whey fermentation broth |
Non-Patent Citations (3)
| Title |
|---|
| 卓志国: "乳清奶酒发酵最佳工艺条件的研究", 《乳业科学与技术》 * |
| 纪铁鹏: "克鲁维酵母选育及其发酵乳清酒工艺条件优化", 《内蒙古农业大学学报(自然科学版)》 * |
| 纪铁鹏: "双菌顺次发酵酿制乳清酒工艺研究", 《酿酒科技》 * |
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Application publication date: 20190719 |