CN111575136A - Method for preparing fermented and blended mare milk wine - Google Patents
Method for preparing fermented and blended mare milk wine Download PDFInfo
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- CN111575136A CN111575136A CN202010441384.6A CN202010441384A CN111575136A CN 111575136 A CN111575136 A CN 111575136A CN 202010441384 A CN202010441384 A CN 202010441384A CN 111575136 A CN111575136 A CN 111575136A
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- milk
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- 235000013336 milk Nutrition 0.000 title claims abstract description 64
- 210000004080 milk Anatomy 0.000 title claims abstract description 64
- 239000008267 milk Substances 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 240000001929 Lactobacillus brevis Species 0.000 claims description 4
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 4
- 241000133134 Saussurea Species 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000001503 joint Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002435 tendon Anatomy 0.000 abstract description 2
- 241001145025 Saussurea involucrata Species 0.000 abstract 1
- 235000015141 kefir Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for preparing fermented and blended mare's milk wine, which comprises the steps of preparing raw materials before fermentation, and pasteurizing fresh mare's milk; inoculating strain, solidifying, extracting solid substance, and fermenting the residual whey and mare milk; the strain is the mixture of saussurea involucrata and kefir; adding a fermentation aid and adding sugar to improve the fermentation degree and the fermentation alcoholic strength; adding the prepared strain, inoculating to ferment, wherein the strain is a composite strain with the inoculation amount of 1/10000; fermenting, filtering, and removing impurities of the fermentation liquor by adopting a multi-stage filter; and (4) blending. The mare milk wine is simple to prepare, has the efficacy of mare milk, has certain efficacy of wine, has certain auxiliary efficacy on lung, joints, muscles and tendons of a human body and promoting blood circulation, effectively reduces the cowy flavor of mare milk, and improves the taste of the product.
Description
The technical field is as follows:
the invention relates to the technical field of preparation of mare milk wine, and particularly relates to a preparation method of fermented and blended mare milk wine.
Background art:
compared with other livestock milks, the mare milk contains relatively rich protein, lactose and vitamins; in particular, the milk contains amino acid, fatty acid and various vitamins with better contents than the milk of any other livestock. If the milk of various domestic animals is compared with the human milk, the mare milk is similar to the human milk in nutrition.
Whey generally refers to the by-product of the cheese making process using milk. Whey is a green, translucent liquid that is separated from milk after coagulation into curd during cheese production. With the development of new technologies, whey and whey protein have become food materials with high value and wide application.
The mare milk is sweet and cool in nature and taste, and contains various components such as protein, fat, saccharides, phosphorus, calcium, potassium, sodium, vitamin A, vitamin B1-B2, vitamin C, nicotinic acid, inositol and the like. Has effects in tonifying deficiency, strengthening body constitution, moistening dryness, caring skin, clearing away heat, and quenching thirst. The mare's milk has similar components and thus the same effect as cow's milk. Mare's milk is sweet in taste and cool in nature, and good at clearing heat from gallbladder and stomach, and can treat various diseases of throat, mouth and teeth.
The wine made from the traditional mare's milk is called the fermented mare's milk, the Mongolia is the policy, the yield is low, the taste is poor, the consumption of the mare's milk is limited at present, people have limited knowledge on the mare's milk, but the mare's milk wine is well known, so the use and the cognitive level of the mare's milk must be properly changed.
The invention content is as follows:
the invention aims to provide a method for preparing fermented and blended mare milk wine aiming at the defects and shortcomings of the prior art.
The preparation method of the fermented and blended mare's milk wine comprises the following steps: step one, preparing raw materials before fermentation, and pasteurizing fresh mare milk; inoculating strains for solidification, extracting solid substances, fermenting the residual whey and the mare's milk together, wherein the mass mixing ratio of the mare's milk to the whey is 1: 2;
step two, strain preparation, wherein the strain is a mixture of saussurea involucrate bacteria and kefir bacteria;
adding a fermentation aid and sugar to improve the fermentation degree and improve the fermentation alcoholic strength;
step four, adding the prepared strains, inoculating and fermenting, wherein the strains are composite strains, and the inoculation amount is 1/10000;
fermenting, wherein the fermentation temperature is 16-28 ℃, the fermentation time is about 5-8 days in summer and about 10-14 days in winter;
filtering, namely removing impurities of the fermentation liquor by adopting a multi-stage filter;
and seventhly, blending, adding distilled milk wine into the filtered wine, adjusting the alcohol temperature of the fermented mare milk wine to be 14-18 degrees, filtering again after the adjustment, and filling, wherein the shelf life of the 14-18 degrees mare milk wine is 24 months.
The invention has the beneficial effects that: the mare milk wine is simple to prepare, has the efficacy of mare milk, also has the efficacy of wine, has certain auxiliary efficacy on lung, joints, muscles and tendons of a human body and promoting blood circulation, effectively reduces the cowy flavor of mare milk, and improves the taste of the product; the traditional mode of making the wine by using the mare's milk is changed, the mare's milk wine can be produced in batches by the processing process, and the consumption market of the mare's milk is expanded.
The specific implementation mode is as follows:
the present embodiment will further explain the invention in detail by using the following technical solutions and examples.
Example 1: step one, preparing raw materials before fermentation, and pasteurizing fresh mare milk; inoculating strains for solidification, extracting solid substances, fermenting the residual whey and the mare's milk together, wherein the mass mixing ratio of the mare's milk to the whey is 1: 2;
step two, strain preparation, wherein the strain is a mixture of saussurea involucrate bacteria and kefir bacteria;
adding a fermentation aid and sugar to improve the fermentation degree and improve the fermentation alcoholic strength;
step four, adding the prepared strains, inoculating and fermenting, wherein the strains are composite strains, and the inoculation amount is 1/10000;
step five, fermentation is carried out, wherein the fermentation temperature is 16 ℃, the fermentation time is about 7 days in summer, and about 12 days in winter;
filtering, namely removing impurities of the fermentation liquor by adopting a multi-stage filter;
and seventhly, blending, namely adding distilled milk wine into the filtered wine, adjusting the alcohol temperature of the fermented mare milk wine to 15 ℃, filtering again after the adjustment, and filling, wherein the shelf life of the 15-degree mare milk wine is 24 months.
Example 2: step one, preparing raw materials before fermentation, and pasteurizing fresh mare milk; inoculating strains for solidification, extracting solid substances, fermenting the residual whey and the mare's milk together, wherein the mixing ratio of the mare's milk to the whey is 1: 2;
step two, strain preparation, wherein the strain is a mixture of saussurea involucrate bacteria and kefir bacteria;
adding a fermentation aid and sugar to improve the fermentation degree and improve the fermentation alcoholic strength;
step four, adding the prepared strains, inoculating and fermenting, wherein the strains are composite strains, and the inoculation amount is 1/10000;
step five, fermentation is carried out, wherein the fermentation temperature is 25 ℃, the fermentation time is about 8 days in summer, and about 11 days in winter;
filtering, namely removing impurities of the fermentation liquor by adopting a multi-stage filter;
and seventhly, blending, namely adding distilled milk wine into the filtered wine, adjusting the alcohol temperature of the fermented mare milk wine to be 18 ℃, filtering again after the adjustment, and filling, wherein the shelf life of the 18-degree mare milk wine is 24 months.
And (3) evaluating the mouthfeel: the mare's milk prepared in examples 1-2 was subjected to taste evaluation with the commercial mare's milk of comparative example, and 30 sensory evaluators were subjected to average score after taste evaluation.
The evaluation results are shown in table 1.
TABLE 1
Therefore, the mare milk wine has better mouthfeel compared with the mare milk wine on the market of the comparative example. Is popular and loved by people.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (1)
1. A method for preparing a fermented and blended mare milk wine is characterized by comprising the following steps: the preparation method comprises the following steps: step one, preparing raw materials before fermentation, and pasteurizing fresh mare milk; inoculating strains for solidification, extracting solid substances, fermenting the residual whey and the mare's milk together, wherein the mass mixing ratio of the mare's milk to the whey is 1: 2;
step two, strain preparation, wherein the strain is a mixture of saussurea involucrate bacteria and kefir bacteria;
adding a fermentation aid and sugar to improve the fermentation degree and improve the fermentation alcoholic strength;
step four, adding the prepared strains, inoculating and fermenting, wherein the strains are composite strains, and the inoculation amount is 1/10000;
fermenting, wherein the fermentation temperature is 16-28 ℃, the fermentation time is about 5-8 days in summer and about 10-14 days in winter;
filtering, namely removing impurities of the fermentation liquor by adopting a multi-stage filter;
and seventhly, blending, adding distilled milk wine into the filtered wine, adjusting the alcohol temperature of the fermented mare milk wine to be 14-18 degrees, filtering again after the adjustment, and filling, wherein the shelf life of the 14-18 degrees mare milk wine is 24 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010441384.6A CN111575136A (en) | 2020-05-22 | 2020-05-22 | Method for preparing fermented and blended mare milk wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010441384.6A CN111575136A (en) | 2020-05-22 | 2020-05-22 | Method for preparing fermented and blended mare milk wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111575136A true CN111575136A (en) | 2020-08-25 |
Family
ID=72119238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010441384.6A Pending CN111575136A (en) | 2020-05-22 | 2020-05-22 | Method for preparing fermented and blended mare milk wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111575136A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135525A (en) * | 1996-01-12 | 1996-11-13 | 翟连增 | Wine made from milk |
| CN1962841A (en) * | 2005-11-11 | 2007-05-16 | 刘增国 | Distilled posset and method for preparing same |
| 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 |
-
2020
- 2020-05-22 CN CN202010441384.6A patent/CN111575136A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135525A (en) * | 1996-01-12 | 1996-11-13 | 翟连增 | Wine made from milk |
| CN1962841A (en) * | 2005-11-11 | 2007-05-16 | 刘增国 | Distilled posset and method for preparing same |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 翟燕等: "奶酒的类型 生产工艺及其营养价值", 《农产品加工(学刊)》 * |
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Application publication date: 20200825 |
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