CN111234984A - Whey grape wine and preparation method thereof - Google Patents
Whey grape wine and preparation method thereof Download PDFInfo
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- CN111234984A CN111234984A CN202010167303.8A CN202010167303A CN111234984A CN 111234984 A CN111234984 A CN 111234984A CN 202010167303 A CN202010167303 A CN 202010167303A CN 111234984 A CN111234984 A CN 111234984A
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Classifications
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a whey grape wine, which consists of 70-90 parts of raw fresh milk, 4-8 parts of strain A, 4-8 parts of strain B, 5-15 parts of grape and 5-15 parts of white granulated sugar; the whey grape wine is prepared by degreasing and deproteinizing fresh milk to obtain whey liquid, and then performing multiple fermentation; the invention adopts the whey liquid obtained in the production process of the finished cream product factory to research and produce the whey wine, greatly improves the utilization rate of product resources, reduces the production cost and increases the economic income. The whey wine grape disclosed by the invention makes full use of the fact that the grape contains glucose, tartaric acid, vitamins, mineral substances and the like, and the whey wine with unique flavor and mellow taste can be obtained through fermentation.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to whey grape wine and a preparation method thereof.
Background
The whey is a light yellow liquid obtained by coagulating casein through natural fermentation or artificial addition of acid and other processes, and is called whey, and the whey contains partial whey protein, lactoferrin, lactose, phospholipids, minerals, vitamins and other substances, such as: the milk supernatant can also be obtained by extracting fresh milk of camel, horse, sheep, donkey and other animals. The whey liquid can be obtained by simple preparation by herdsmen and farmers, the development and application of the whey liquid are limited by the technical reasons and the yield factors in China at present, and most of the whey liquid is discharged as waste liquid. Some foreign dairy enterprises make whey into whey powder by processes of concentrating, spray drying and the like, and the whey powder can be divided into the following components according to the different components of whey: desalted whey powder, low sugar whey powder, high lactose whey powder, and the like.
The whey wine is refined by natural fermentation or the processes of adding strains, rapidly fermenting, filtering, sterilizing, filling and the like, and is rich in 18 amino acids, vitamin A, vitamin B2, vitamin B12, vitamin C, calcium lactate, folic acid, sugar, protein, fat, enzyme and other nutritional ingredients which are necessary for a human body, and the whey wine with fruit taste is not reported at present;
therefore, the technical problem to be solved by the technical personnel in the field is to provide the whey wine which is rich in various effective components and has unique and various flavors.
Disclosure of Invention
In view of the above, the invention provides the whey grape wine which is rich in various effective components and has unique flavor and various tastes.
In order to achieve the purpose, the invention adopts the following technical scheme:
the whey grape wine comprises the following raw materials: 70-90 parts of whey liquid extracted from raw and fresh milk, 4-8 parts of strain A, 4-8 parts of strain B, 5-15 parts of grape and 5-15 parts of white granulated sugar.
Further, the fresh milk is fresh milk of camel, horse, sheep, donkey or cattle.
Adopt above-mentioned further beneficial effect to lie in: the invention has the outstanding effects that the whey liquid is mixed with the grapes or other fruits, the obtained whey wine has unique taste quality, has the special flavor of milk and the sweet and mellow taste of the wine, is outstanding in taste, and has the health-preserving and health-care functions more outstanding in function, whey contains whey protein, lactose, lactoferrin and various amino acids which are most easily absorbed by human bodies, and the glucose, tartaric acid, vitamins and the like in the grapes are blended, so that the whey wine becomes a fine product in the wine.
Further, the strain A is lactic acid bacteria.
Further, the strain B is an alcohol yeast.
Adopt above-mentioned further beneficial effect to lie in: the acidity of the whey liquid is adjusted through lactobacillus fermentation, the growth of other mixed bacteria is controlled, so that the fermentation is performed quickly, and the purpose of adding the yeast is to convert the sugar in the whey liquid into ethanol, so that the alcoholic strength of the whey wine is realized.
Furthermore, the whey grape wine also comprises 5-15 parts of fresh fruits.
Furthermore, the fresh fruit is one or more of blueberry, sea buckthorn and strawberry.
Adopt above-mentioned further beneficial effect to lie in: mainly increases the variety of the whey wine and enriches the different tastes and the functionality of the whey wine.
The invention has the beneficial effects that: the invention adopts the whey liquid obtained in the production process of a cream product factory to research and produce the whey wine, greatly improves the utilization rate of product resources, reduces the production cost and increases the economic income.
The whey wine is added with the grapes or the raisins in a proper proportion, the grapes containing glucose, fruit acid, vitamins, mineral substances and the like can be fully utilized, the whey wine with unique flavor and mellow taste can be obtained through fermentation, and the blueberry, the sea buckthorn and the strawberry fruits can be added into the whey wine to further prepare the whey fruit wine with different tastes, so that the requirements of consumers are met.
The invention also provides a preparation method of the whey grape wine, which comprises the following steps:
(1) filtering fresh milk, pasteurizing at 75-90 deg.C, maintaining the temperature for 15-16s, cooling to 35-40 deg.C, and removing fat with a defatting machine to obtain defatted milk;
(2) cooling skim milk to 40-42 ℃, adding lactic acid into the skim milk to adjust the pH value to 4.8, standing and fermenting for 4-5h, or adding rennin 0.002% -0.004% to adjust the pH value to 4.8, standing and fermenting for 4-5h, extracting casein from the skim milk to obtain whey liquid, centrifuging by using a milk cleaner to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline;
(3) circularly cleaning all fermentation tanks and utensils thereof with 2% acid solution and alkali solution at 95-105 deg.C for 20-30min, cleaning with water, and sterilizing with steam under high pressure at 20-125 deg.C under 0.18-0.22MPa for 35-45 min;
(4) weighing the raw materials according to the whey grape wine;
(5) placing fructus Vitis Viniferae or cured raisin, strain A lactobacillus and white sugar into a fermentation tank, mixing with whey liquid, fermenting at 20-28 deg.C for 3-5 days, then placing strain B alcohol yeast into the fermentation tank for secondary fermentation for 8-10 days at 20-28 deg.C;
(6) and removing wine lees and grape impurities after the fermentation is finished, then transferring the fermented whey wine to a storage tank for ageing, sterilizing the whey wine after the ageing is finished, and filling the sterilized whey wine by using a filling machine.
Further, the step (5) further comprises mixing fresh fruits with the whey liquid.
Furthermore, in the secondary fermentation process in the step (5), closed or open type tank switching is carried out to ensure that the strains are uniformly distributed and have activity.
Adopt above-mentioned further beneficial effect to lie in: the strain is mainly prevented from being unevenly distributed in the fermentation liquor, the problem that the grapes float upwards is also prevented by tank inversion, the uppermost grape is exposed and is easily oxidized with air or produces mixed bacteria, the whey wine can generate poor taste, and the quality of the wine is seriously damaged.
Further, the impurities in the step (6) are removed by using a gravity flow or a diatomite or plate-and-frame filtration method.
Adopt above-mentioned further beneficial effect to lie in: removing impurities in the whey wine, and immediately removing the impurities in the whey wine after the main fermentation period is finished, so that the quality of the whey wine is improved; otherwise, the whey wine can generate bad taste of protein rancidity, and impurities and suspended matters in the wine liquid can influence the appearance of the wine.
Compared with the prior art, the invention has the beneficial effects that: the whey liquor obtained in the production process of the cream product factory is further researched and developed to be prepared into the whey liquor, so that the utilization rate of product resources is greatly improved, the production cost is reduced, and the economic income is increased.
Drawings
Fig. 1 is a flow chart of the preparation process of the whey wine of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the whey grape wine comprises the following steps:
(1) filtering fresh camel milk, pasteurizing, controlling the sterilization temperature at 75 ℃, keeping the temperature for 15s, cooling to 40 ℃, and separating fat by using a defatting machine to obtain defatted milk;
(2) cooling skim milk to 40 ℃, adding lactic acid into the skim milk to adjust the pH value to 4.8, standing and fermenting for 5 hours to extract casein from the skim milk to obtain whey liquid, centrifuging by using a milk purifier to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline;
(3) circularly cleaning all fermentation tanks and their utensils with 2% acid solution and alkali solution at 105 deg.C for 20min, cleaning with water, and sterilizing with steam under high pressure at 125 deg.C under 0.18MPa for 35 min;
(4) taking 90kg of whey liquid extracted from raw and fresh milk, 8kg of lactic acid bacteria, 4kg of alcohol yeast, 15kg of grapes and 5kg of white granulated sugar;
(5) putting raisin, strain A lactobacillus and white granulated sugar into a fermentation tank to be mixed with whey liquid, fermenting for 3 days at 28 ℃, then putting strain B alcohol saccharomycete into the fermentation tank to perform secondary fermentation, and performing closed type inverted tank fermentation to ensure that the strains are uniformly distributed and active, wherein the fermentation time is 8 days, and the fermentation temperature is 28 ℃;
(6) and after the fermentation is finished, wine lees and grape impurities are removed in a self-flowing mode, then the fermented whey wine is transferred to a storage tank for ageing, and after the ageing is finished, the whey wine is sterilized and filled by a filling machine.
Example 2
The preparation method of the whey grape wine comprises the following steps:
(1) filtering and pasteurizing raw and fresh milk of horses, controlling the sterilization temperature at 90 ℃, preserving heat for 16s, then cooling to 35 ℃, and then separating out fat by adopting a degreasing machine to obtain skim milk;
(2) cooling skim milk to 42 ℃, adding lactic acid into the skim milk to adjust the pH value to 4.8, standing and fermenting for 4 hours, extracting casein from the skim milk to obtain whey liquid, centrifuging by using a milk purifier to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline;
(3) circularly cleaning all fermentation tanks and their utensils with 2% acid solution and alkali solution at 95 deg.C for 30min, cleaning with water, and sterilizing with steam under high pressure at 20 deg.C and 0.22MPa for 45 min;
(4) taking 90kg of whey liquid extracted from raw and fresh milk, 4kg of lactic acid bacteria, 8kg of alcohol yeast, 5-kg of grapes and 15kg of white granulated sugar;
(5) placing grape, strain A lactobacillus and white sugar into a fermentation tank, mixing with whey liquid, fermenting at 20 deg.C for 3 days, placing strain B alcohol yeast into the fermentation tank, performing secondary fermentation, and performing open-type "tank inversion" to ensure uniform and active strain distribution, wherein the fermentation time is 10 days, and the fermentation temperature is 20 deg.C;
(6) after the fermentation is finished, wine lees and grape impurities are removed by adopting a diatomite mode, then the fermented whey wine is transferred to a storage tank for ageing, and after the ageing is finished, the whey wine is sterilized and filled by adopting a filling machine.
Example 3
The preparation method of the whey grape wine comprises the following steps:
(1) filtering fresh milk of sheep, pasteurizing, controlling the sterilization temperature at 85 deg.C, keeping the temperature for 15s, cooling to 37 deg.C, and removing fat with a defatting machine to obtain defatted milk;
(2) cooling skim milk to 41 ℃, adding rennin 0.002% to adjust the pH value to 4.8, standing and fermenting for 5h to extract casein from the skim milk to obtain whey liquid, centrifuging by using a milk purifier to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline;
(3) circularly cleaning all fermentation tanks and their utensils with 2% acid solution and alkali solution at 100 deg.C for 25min, cleaning with water, and sterilizing with steam under high pressure at 75 deg.C under 0.2MPa for 40 min;
(4) taking 80kg of whey liquid extracted from fresh milk, 6kg of lactic acid bacteria A, 6kg of alcohol yeast B, 10kg of grapes and 10kg of white granulated sugar;
(5) putting raisin, strain A lactobacillus and white sugar into a fermentation tank, mixing with whey liquid, fermenting at 24 deg.C for 4 days, then putting strain B alcohol yeast into the fermentation tank, performing secondary fermentation, and performing closed "tank inversion" to ensure uniform and active strain distribution, wherein the fermentation time is 9 days, and the fermentation temperature is 22 deg.C;
(6) and after the fermentation is finished, removing wine lees and grape impurities by adopting a plate-and-frame filtration mode, then transferring the fermented whey wine to a storage tank for ageing, and after the ageing is finished, sterilizing the whey wine and filling by adopting a filling machine.
Example 4
The preparation method of the whey grape wine comprises the following steps:
(1) filtering donkey fresh milk, pasteurizing at 80 deg.C, maintaining the temperature for 15s, cooling to 35 deg.C, and removing fat with a defatting machine to obtain defatted milk;
(2) cooling skim milk to 40 ℃, adding rennin 0.004% to adjust the pH value to 4.8, standing and fermenting for 4h to extract casein from the skim milk to obtain whey liquid, centrifuging by using a milk purifier to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline; (ii) a
(3) Circularly cleaning all fermentation tanks and their utensils with 2% acid solution and alkali solution at 105 deg.C for 25min, cleaning with water, and sterilizing with steam under high pressure at 60 deg.C and 0.19MPa for 45 min;
(4) taking 80kg of whey liquid extracted from fresh milk, 5kg of lactic acid bacteria, 5kg of alcohol yeast, 10kg of grapes, 12kg of white granulated sugar, 5kg of blueberries and 10kg of sea buckthorns;
(5) placing grape, blueberry, sea buckthorn, strain A lactobacillus and white granulated sugar into a fermentation tank to be mixed with whey liquid, fermenting for 5 days at 25 ℃, then placing strain B alcohol saccharomycete into the fermentation tank to perform secondary fermentation, and performing open type inverted tank to ensure that the strains are uniformly distributed and are active, wherein the fermentation time is 8 days, and the fermentation temperature is 25 ℃;
(6) and after the fermentation is finished, removing wine lees and grape impurities by adopting a plate-and-frame filtration mode, then transferring the fermented whey wine to a storage tank for ageing, and after the ageing is finished, sterilizing the whey wine and filling by adopting a filling machine.
Example 5
The preparation method of the whey grape wine comprises the following steps:
(1) filtering fresh milk of cattle, pasteurizing, controlling the sterilization temperature at 85 ℃, keeping the temperature for 16s, then cooling to 40 ℃, and then separating out fat by adopting a defatting machine to obtain defatted milk;
(2) cooling skim milk to 41 ℃, adding rennin 0.003% to adjust the pH value to 4.8, standing and fermenting for 4h to extract casein from the skim milk to obtain whey liquid, centrifuging by using a milk purifier to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline; (ii) a
(3) Circularly cleaning all fermentation tanks and their utensils with 2% acid solution and alkali solution at 100 deg.C for 25min, cleaning with water, and sterilizing with steam under high pressure at 100 deg.C under 0.21MPa for 45 min;
(4) taking 85kg of whey liquid extracted from fresh milk, 5kg of lactic acid bacteria, 5kg of alcohol yeast, 12kg of grapes, 10kg of white granulated sugar and 5kg of strawberries;
(5) putting raisin, strawberry, strain A lactobacillus and white sugar into a fermentation tank, mixing with whey liquid, fermenting at 26 deg.C for 4 days, then putting strain B alcohol yeast into the fermentation tank, performing secondary fermentation, and performing closed "tank inversion" to ensure uniform and active strain distribution, wherein the fermentation time is 10 days, and the fermentation temperature is 26 deg.C;
(6) and after the fermentation is finished, wine lees and grape impurities are removed in a self-flowing mode, then the fermented whey wine is transferred to a storage tank for ageing, and after the ageing is finished, the whey wine is sterilized and filled by a filling machine.
Claims (10)
1. The whey grape wine is characterized by comprising the following raw materials: 70-90 parts of whey liquid extracted from fresh milk, 4-8 parts of strain A, 4-8 parts of strain B, 5-15 parts of grape and 5-15 parts of white granulated sugar.
2. The whey wine according to claim 1, wherein the raw milk is camel, horse, sheep, donkey or cow raw milk.
3. The whey wine according to claim 1, wherein the strain A is lactic acid bacteria.
4. The whey wine of claim 1, wherein the strain B is an alcoholic yeast.
5. The whey wine according to claim 1, further comprising 5-15 parts of dried fruit.
6. The whey wine according to claim 5, wherein the fresh fruit is one or more of blueberry, sea buckthorn and strawberry.
7. The preparation method of the whey grape wine is characterized by comprising the following steps:
(1) filtering fresh milk, pasteurizing at 75-90 deg.C, maintaining the temperature for 15-16s, cooling to 35-40 deg.C, and removing fat with a defatting machine to obtain defatted milk;
(2) cooling skim milk to 40-42 ℃, adding lactic acid into the skim milk to adjust the pH value to 4.8, standing and fermenting for 4-5h, or adding rennin 0.002% -0.004% to adjust the pH value to 4.8, standing and fermenting for 4-5h, extracting casein from the skim milk to obtain whey liquid, centrifuging by using a milk cleaner to remove impurities in the whey liquid, and pumping the whey liquid into a fermentation tank through a pipeline;
(3) circularly cleaning all fermentation tanks and utensils thereof with 2% acid solution and alkali solution at 95-105 deg.C for 20-30min, cleaning with water, and sterilizing with steam under high pressure at 20-125 deg.C under 0.18-0.22MPa for 35-45 min;
(4) weighing the raw materials according to the whey wine of any one of claims 1-6;
(5) placing fructus Vitis Viniferae or cured raisin, strain A lactobacillus and white sugar into a fermentation tank, mixing with whey liquid, fermenting at 20-28 deg.C for 3-5 days, then placing strain B alcohol yeast into the fermentation tank for secondary fermentation for 8-10 days at 20-28 deg.C;
(6) and removing wine lees and grape impurities after the fermentation is finished, then transferring the fermented whey wine to a storage tank for ageing, sterilizing the whey wine after the ageing is finished, and filling the sterilized whey wine by using a filling machine.
8. The method for preparing the whey wine according to claim 7, wherein the step (5) further comprises mixing fresh fruits or dried fruits with whey liquid.
9. The method for preparing the whey wine according to claim 7, wherein the secondary fermentation in step (5) is performed with closed or open "tank-dumping" to ensure the uniform and viable distribution of the strains.
10. The method for preparing the whey wine according to claim 7, wherein the impurities in the step (6) are removed by gravity flow or by diatomite or plate and frame filtration.
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