CN112021409A - Rice wine milk and preparation method thereof - Google Patents
Rice wine milk and preparation method thereof Download PDFInfo
- Publication number
- CN112021409A CN112021409A CN202010960859.2A CN202010960859A CN112021409A CN 112021409 A CN112021409 A CN 112021409A CN 202010960859 A CN202010960859 A CN 202010960859A CN 112021409 A CN112021409 A CN 112021409A
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- CN
- China
- Prior art keywords
- milk
- rice wine
- rice
- parts
- preparation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention discloses rice wine milk and a preparation method thereof, wherein the preparation method comprises the following raw materials in parts by weight: 250-500 parts of whole fresh milk, 32-64 parts of rice wine juice, 18-36 parts of white granulated sugar and 3-6 parts of white vinegar. The preparation method comprises the following steps: selecting refrigerated whole fresh milk, boiling, adding sugar for seasoning, cooling, filtering to remove surface milk skin, adding rice wine juice and white vinegar, fully stirring, filling into a filling device, baking in an oven at 110-120 ℃ for 12-15 min, cooling in a sterile environment, sealing, sterilizing, and storing in a refrigerator. The rice wine milk is smooth in taste, smells light wine fragrance, tastes mellow, is rich in nutrition, further enriches the variety selection of dairy products in the market for consumers, and stimulates the consumption potential.
Description
Technical Field
The invention belongs to the field of research and development of leisure food, and particularly relates to rice wine milk and a preparation method thereof.
Background
With the improvement of the living standard of people, the public pay more and more attention to the quality and nutrition of leisure food, and milk products such as yoghourt and pudding are more favored and consumed by consumers, however, research and development and processing aiming at the taste of cheese products such as yoghourt are focused on fruits and grains, such as apple, strawberry, yellow peach, white peach, oat, red date, cheese and the like, in the market. While the alcoholic type of dairy products are almost none, making such needs difficult to meet.
Disclosure of Invention
The present invention is directed to a rice wine milk and a method for preparing the same, which respond to the problems described in the background art.
The purpose of the invention can be realized by the following technical scheme: the rice wine milk is prepared from the following main raw materials in parts by weight: 250-500 parts of whole fresh milk, 32-64 parts of rice wine juice, 18-36 parts of white granulated sugar and 3-6 parts of white vinegar.
The first step is as follows: preparing rice wine juice, selecting selenium-rich hybrid water rice, soaking the rice in clear water, steaming the rice, then adding distiller's yeast after cold boiling water is cooled, stirring the distiller's yeast and building a nest, and squeezing and filtering the rice grains after saccharification and fermentation. The inoculation amount of the glutinous rice after yeast mixing is 5 percent, and the glutinous rice is placed under the condition of the temperature of 25 ℃ for constant-temperature fermentation. Pressing twice, and filtering until no suspended matters exist.
The second step is that: selecting fresh high-quality whole milk, putting into a pot, boiling with strong fire, adding sugar for flavoring, and cooling.
The third step: filtering out the milk skin solidified on the surface of the seasoned fresh milk, adding the rice wine juice and the white vinegar into the fresh milk, fully stirring and then subpackaging into a filling device.
The fourth step: and putting the seasoned fresh milk into an oven for roasting at the temperature of 110-120 ℃ for 12-15 min.
The fifth step: after the fresh milk is baked and solidified, the fresh milk is taken out and put into a sterile environment for cooling, then the fresh milk is sealed and stored by adopting a modern process, and after secondary sterilization, the fresh milk is sent to a refrigeration house for storage.
Further, nuts may be separately packaged and preserved fruits may be attached to enrich the flavor.
Furthermore, different rice varieties can be selected for preparing rice wine juice, so that rice wine milk presents more colors, the appearance is more attractive, and the consumption is attracted.
Furthermore, chocolate powder, matcha powder and the like can be added into the fresh milk before baking, and different tastes can be prepared to enrich the product types.
The invention has the beneficial effects that: the method for making cheese withheld in ancient palace is based on innovation, the dairy product with bouquet is prepared by preparing the selenium-rich rice wine juice and perfectly fermenting fresh milk, the taste is unique, the nutritional value is high, the unique cup design meets independent eating, and the method further has great market competitiveness when the choices of consumers are further enriched.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.
Example 1
The rice wine milk is prepared from the following main raw materials in parts by weight: 250 parts of whole fresh milk, 32 parts of rice wine juice, 18 parts of white granulated sugar and 3 parts of white vinegar.
The first step is as follows: preparing rice wine juice, selecting selenium-rich hybrid water rice, soaking the rice in clear water, steaming the rice, then adding distiller's yeast after cold boiling water is cooled, stirring the distiller's yeast and building a nest, and squeezing and filtering the rice grains after saccharification and fermentation. The inoculation amount of the glutinous rice after yeast mixing is 5 percent, and the glutinous rice is placed under the condition of the temperature of 25 ℃ for constant-temperature fermentation.
The second step is that: selecting refrigerated whole fresh milk, boiling with strong fire, adding sugar for seasoning, and cooling for later use.
The third step: filtering the seasoned milk surface milk skin, adding rice wine juice and white vinegar into the fresh milk, fully stirring and packaging.
The fourth step: placing the flavored fresh milk into an oven for baking at 110 deg.C for 15 min.
The fifth step: and after the fresh milk is baked and solidified, taking out the fresh milk, putting the fresh milk into an aseptic environment for cooling, sealing and storing the fresh milk by adopting a modern process, and after secondary sterilization, sending the fresh milk into a refrigeration house for storage at the storage temperature of-4-0 ℃.
Example 2
The rice wine milk is prepared from the following main raw materials in parts by weight: 500 parts of whole fresh milk, 64 parts of rice wine juice, 36 parts of white granulated sugar and 6 parts of white vinegar.
The first step is as follows: preparing rice wine juice, selecting selenium-rich hybrid water rice, soaking the rice in clear water, steaming the rice, then adding distiller's yeast after cold boiling water is cooled, stirring the distiller's yeast and building a nest, and squeezing and filtering the rice grains after saccharification and fermentation. The inoculation amount of the glutinous rice after yeast mixing is 5 percent, and the glutinous rice is placed under the condition of the temperature of 25 ℃ for constant-temperature fermentation.
The second step is that: selecting refrigerated whole fresh milk, boiling with strong fire, adding sugar for seasoning, and cooling for later use.
The third step: filtering the seasoned milk surface milk skin, adding rice wine juice and white vinegar into the fresh milk, fully stirring and packaging.
The fourth step: placing the flavored fresh milk into an oven for baking at 120 deg.C for 12 min.
The fifth step: and after the fresh milk is baked and solidified, taking out the fresh milk, putting the fresh milk into an aseptic environment for cooling, sealing and storing the fresh milk by adopting a modern process, and after secondary sterilization, sending the fresh milk into a refrigeration house for storage at the storage temperature of-4-0 ℃.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (9)
1. The rice wine milk and the preparation method thereof are characterized by being prepared from the following main raw materials in parts by weight: 250-500 parts of whole fresh milk, 32-64 parts of rice wine juice, 18-36 parts of white granulated sugar and 3-6 parts of white vinegar.
2. The sake milk and the preparation method thereof according to claim 1, characterized in that the sake milk is prepared by the following method:
the first step is as follows: preparing rice wine juice, selecting selenium-rich hybrid water rice, soaking the rice in clear water, steaming the rice, then adding distiller's yeast after cold boiling water is cooled, stirring the distiller's yeast and building a nest, and squeezing and filtering the rice grains after saccharification and fermentation. The inoculation amount of the glutinous rice after yeast mixing is 5 percent, and the glutinous rice is placed under the condition of the temperature of 25 ℃ for constant-temperature fermentation.
The second step is that: selecting refrigerated whole fresh milk, boiling with strong fire, adding sugar for seasoning, and cooling for later use.
The third step: filtering the seasoned milk surface milk skin, adding rice wine juice and white vinegar into the fresh milk, fully stirring and packaging.
The fourth step: and putting the seasoned fresh milk into an oven for roasting at the temperature of 110-120 ℃ for 12-15 min.
The fifth step: after the fresh milk is baked and solidified, the fresh milk is taken out and put into a sterile environment for cooling, then the fresh milk is sealed and stored by adopting a modern process, and after secondary sterilization, the fresh milk is sent to a refrigeration house for storage.
3. The sake milk of claim 1, wherein the rice wine is brewed alone, not a finished product on the market, and the flavor of the finished product is affected because the protease is inactivated after a plurality of sterilizations.
4. The rice wine milk and the preparation method thereof according to claim 1, wherein each portion of the finished product comprises 86% of fresh milk, 10.8% of rice wine, 3% of white sugar and 0.2% of white vinegar.
5. The rice wine milk and the preparation method thereof according to claim 1, wherein the cooling is performed rapidly by soaking an outer vessel with cold water to preserve the flavor.
6. The rice wine milk and the preparation method thereof according to claim 1, wherein the finished product contains 100g of milk per serving in a cup-shaped package.
7. The rice wine milk and the preparation method thereof according to claim 1, wherein the finished product is milky white solidified in appearance, fine in appearance, and slightly shaken when shaken, but not easily dropped even though inverted.
8. The rice wine milk and the preparation method thereof according to claim 1, wherein the finished product needs to be refrigerated at-4 to 0 ℃ and has a appreciation period of 15 days.
9. The sake milk according to claim 1, wherein the energy is 258 kilojoules, the protein content is 3g, the fat content is 3.5g, and the carbohydrate content is 21 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010960859.2A CN112021409A (en) | 2020-09-14 | 2020-09-14 | Rice wine milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010960859.2A CN112021409A (en) | 2020-09-14 | 2020-09-14 | Rice wine milk and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112021409A true CN112021409A (en) | 2020-12-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010960859.2A Pending CN112021409A (en) | 2020-09-14 | 2020-09-14 | Rice wine milk and preparation method thereof |
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| CN (1) | CN112021409A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN1566317A (en) * | 2003-06-13 | 2005-01-19 | 王克强 | Flesh milk sweet rice wine and its making process |
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
| CN102038038A (en) * | 2009-10-21 | 2011-05-04 | 刘娜 | Sweet potato cheese |
| US20150079266A1 (en) * | 2012-05-25 | 2015-03-19 | Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences | Glutinous millet nutrition milk and preparation method thereof |
| CN106978298A (en) * | 2016-01-19 | 2017-07-25 | 黄肖浅 | A kind of brewing method of selenium-rich rice wine |
-
2020
- 2020-09-14 CN CN202010960859.2A patent/CN112021409A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN1566317A (en) * | 2003-06-13 | 2005-01-19 | 王克强 | Flesh milk sweet rice wine and its making process |
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
| CN102038038A (en) * | 2009-10-21 | 2011-05-04 | 刘娜 | Sweet potato cheese |
| US20150079266A1 (en) * | 2012-05-25 | 2015-03-19 | Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences | Glutinous millet nutrition milk and preparation method thereof |
| CN106978298A (en) * | 2016-01-19 | 2017-07-25 | 黄肖浅 | A kind of brewing method of selenium-rich rice wine |
Non-Patent Citations (2)
| Title |
|---|
| 关海宁，刁小琴: "《龙江寒地农畜产品加工与分析检测技术》", 31 March 2019, 黑龙江大学出版社 * |
| 张伯福: "《中国食品商品学》", 31 March 1986, 安徽人民出版社 * |
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Application publication date: 20201204 |