CN1124765A - Process for making milk wine - Google Patents
Process for making milk wine Download PDFInfo
- Publication number
- CN1124765A CN1124765A CN 94105776 CN94105776A CN1124765A CN 1124765 A CN1124765 A CN 1124765A CN 94105776 CN94105776 CN 94105776 CN 94105776 A CN94105776 A CN 94105776A CN 1124765 A CN1124765 A CN 1124765A
- Authority
- CN
- China
- Prior art keywords
- milk
- fermentation
- sucrose
- yeast
- minutes
- Prior art date
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The milk wine is made up of fresh milk or dried skimmed milk, cane sugar and powdered egg white through fermentation using fermenting agent cultured by mixing lactobacillus with yeast, and features high nutritive value and health-care function.
Description
The present invention relates to a kind of method of ferment making fermented milk.
The making of existing fermented milk among the people, a kind of method are to be raw material with mare's milk, pour mare's milk into the inside and give in the drum made from leather or canvas that is placed with a certain amount of " gram wood this " (bent head) earlier, make kumiss through fermentation in 20 hours, claim again in " gram wood this ".Another kind method is to be raw material with milk, adds starter " Kai Feier grain ", under 20 ℃ of left and right sides conditions of temperature, cultivates through 16-20 hours, and elimination " Kai Feier grain " makes posset.
The object of the present invention is to provide a kind of new technology of ferment making fermented milk.With sweet milk juice or skim-milk, sucrose is main raw material, purebred milk-acid bacteria and yeast is inserted through giving a kind of mother starter ferment making fermented milk of cultivating, rather than make starter with " gram wood this " or " Kai Feier grain ".
The present invention is such regulation, is main raw material with fresh milk or skim-milk and sucrose, and being equipped with protein powder is auxiliary material, utilizes by purebred milk-acid bacteria and yeast and mixes the mother starter fermentation brew fermented milk of cultivating.Details are as follows for concrete preparation method:
One, the selection of microorganism phase and cultivation:
Selecting suitable formation bacterium and having close symbiotic relationship is to realize the key of mixed fermentation system fermented milk.Involved bacterial classification has milk-acid bacteria and yeast two classes.Milk-acid bacteria mainly contains streptococcus acidi lactici, lactobacillus bulgaricus, Lactobacterium acidophilum and thermophilus streptococcus; Yeast mainly contains intends ball yeast, Cui Detention yeast and long tube yeast.
A. breeding strain: the yeast of selecting for use is for directly separating the bacterial classification that obtains in fermented yogurt.Make the solid inclined-plane with 5 ° of Be worts, in aseptic inoculation to the 28 ℃ thermostat container, cultivated the bevel bacterial classification three days.Milk-acid bacteria is lactobacillus bulgaricus and thermophilus streptococcus, makes mixed strains by a certain percentage.
B. seed liquor preparation: (1) yeast seed: get 50Be wort 0.07MPa, sterilization is after 30 minutes, scrapes with inoculating needle and gets 1～3 platinum ring yeast colony and be inoculated in the seed culture medium, shakes up, and in 28 ℃ of shake-flask culture 24～26 hours, makes seed liquor.
(2) lactobacillus solution: get 10% skimmed milk powder, in 95 ℃ of sterilizations, 30 minutes, adopt the HTST bactericidal assay, by 0.1～0.2% inoculation mixed strains, trained sample 4 hours for 43 ℃ then, get lactobacillus solution.
Two, the preparation of mother starter: get the cow's milk liquid that contains total milk solid 3～8%, sucrose 3～10%, 85～95 ℃ of sterilizations 15～25 minutes, carry out aseptic inoculation by milk-acid bacteria 0.1～3.5% yeast 0.3～7%, behind the mixing, (leading portion is cultivated 40～45 ℃ of temperature to constant temperature, back segment is cultivated 20～30 ℃ of temperature) cultivated 24 hours, make mother starter.
Three, the fermentation fermented milk is made:
(contain total milk solid is 2～9% to emulsion, sucrose 4.0～11.0%, HPr0.01～0.5%) → (85～98 ℃ of heat kill bacterium, 10～30 minutes) → aseptic mother starter (inoculum size is 10%) → mixing anaerobic fermentation (20～30 ℃ of the temperature that connect, 3～4 days) → afterripening fermentation (4～7 ℃ of temperature, 24～48 hours) → allotment (sucrose or invert syrup or the high fructose syrup 5～10% of fermented milk, wine essence 0.001～0.0001%, stablizer (thorn locust bean acid, CMC-Na, agar, guar gum etc. 0.3～0.8%) → the interlayer storage of littleization processing (pressure 15～23MPa, 50～70 ℃ of temperature) → directly or instantaneous sterilization after the fermented milk of interlayer storage → can (aseptic) → finished product after allocating to guarantee: acidity (lactic acid meter) 0.6～0.9%; Wine degree 3.5～4.5%; Soluble solid 8.0～10.0%.
Made fermented milk has two kinds, and a kind of is the fermentation fermented milk of nonactive bacterium, can preserve at normal temperatures three months; Another kind is the active fermentation fermented milk, and its flavour is fresh, and triple tastes are superior, have more nutrition, efficient functional, places 1～2 day in room temperature, and quality is better, has the good effect of relieving summer heat, and then stored refrigerated can reach three months or the longer time.
Technical characterstic of the present invention:
The present invention is to be main raw material with skimming milk or fresh milk (total milk solid 3.5～6.5%) and sucrose, be equipped with auxiliary materials such as plant protein powder, utilize mixed bacterium (milk-acid bacteria and yeast) double fermentation and make a kind of contain alcohol, the high nutrition of tool, high health care and good hobby property senior novel fermentation posset.Brew method is different with the method that with Kai Feier grain (Kefirgrains) is representative brew posset.The Kai Feier grain is a kind of starter that month after month generates naturally through throughout the year, and it can be used as a kind of particulate state starter, uses the wine (Kefir) of giving milk next life repeatedly.And this law is the application of fermentation engineering principles, relies on the effect of biological action agent (biological agents) (being purebred milk-acid bacteria and yeast), material is processed, so that the finished product-fermentation fermented milk to be provided.These goods carry out the science compatibility with purebred milk-acid bacteria and yeast, after pre-cultivation, and inoculating starter (being distiller's yeast), brew into and be thick through 2-3 fermentations, flavour is fresh, and slightly lactic acid is distinguished the flavor of, the fermented health-care milky-drinks of the low pure content of the light fragrance of zymic and the material of refreshing oneself.Utilize this law in addition behind double fermentation, goods itself can be generated to protect the antibacterial substance-lactobacillin (Nisin) and the ethanol of self quality; Lactobacillin is a kind of polypeptide compounds, can be degraded by proteolytic ferment in human body alimentary canal after eating, and is a kind of safe antiseptics for natural food.The posset of being produced by this law is with quality and the performance broadly similar of quoting the product of Kai Feier grain productions, the similar composition of (as contain famous long-lived regional (Caucasia) traditional zymotic breast); The product of this law production belongs to the fermented milk that highly ferments aspect alcoholic strength, and the posset of producing with the Kai Feier grain, alcoholic strength is up to about 1.1%, so the fermented milk that this law is produced has certain characteristic aspect the hobby property.
Nutrition of the present invention and health-care effect
A. nutritive value
Utilize posset rich in proteins, polypeptide and the total free aminoacids of this law brew, wherein protein content has 30-45% to become alpha-amino nitrogen 0.7-1.2% approximately in the total nitrogen, shows that the hydrolysis rate of protein in the brew process is higher; Form the human nutritive substance that digests and utilize of can being easy to.Polyose saccharic compounds content is 1.3-1.9%.Lipid content 2-5%, after fermentation, fat has the part degraded.Vitamin contents is abundant.Contain mineral substance such as calcium, phosphorus simultaneously.In addition, also assay determination goes out other by some meta-bolitess that microbial metabolism produced, and as the milk factor-3-hydroxy-3-methyl glutaraldehyde and vitamin B13, these are worth the certain nutrition and health care of the equal tool of the mankind.
B. health-care effect
Fermented milk is as the health of food, and aspects such as health giving quality are comprehensively estimated and proved conclusively.
(1) antitumor action
The polysaccharide that the fermentation fermented milk contains (thin born of the same parents Detention polysaccharide and extracellular polysaccharide) structure is: glucose: semi-lactosi=1: 5, and this polysaccharide material is by the activation human body immune function, and the demonstration anti-tumor activity; Studies show that the inhibition effect to mouse and monkey tumour reaches 40-60%; Think also that simultaneously polysaccharide is not direct kill tumor cell in the fermented milk, but promote what humoral immune reaction was realized.
(2) strengthen digestive function
Because the fermentation fermented milk of this law brew contains casein, polypeptide, trace amounts of CO
2With material such as ethanol, it is secret that they can promote gastric juice and saliva to divide, and strengthens digestive function.Contain abundant lactic acid in addition in the fermented milk, to promoting gastric secretion still very important.Can improve Ca with fashion, the external application rate of P is extremely valuable novel fermentation milk-product to children and the elderly.
In addition, these goods contain folic acid, B
1, B
2Etc. VITAMIN; The easy digestibility of milk-protein, dairy fats, and all there are its characteristics aspects such as the ability of inhibition human intestinal spoilage organism and whole intestines.
The system example:
Example 1, set out by slant strains, at first prepare mother starter, extracting degreasing milk powder 1.20Kg adds sucrose 1.1Kg, obtains feed liquid 22.0Kg; With material in 92 ℃ of heat kill bacterium 20-25 minutes, 0.4 liter of inoculating lactic acid bacterium seed liquor under the aseptic condition then, 0.6 liter of yeast seed liquid carries out two section fermentation methods at last, promptly early stage 43 ℃ of temperature, 2 hours; The later stage fermentation temperature is 26 ℃, 22 hours, obtains mother starter.
The preparation fermentation culture is got the 9.0Kg skimmed milk powder, and 12Kg sucrose, 0.3KgHPr are made the 200Kg fermentation culture; In 95 ℃ of instantaneous sterilizations.In fermentor tank, keep 25～27 ℃ of temperature by 10% inoculum size aseptic inoculation; When fermenting acidity reaches 0.63～0.78%, just can stop fermentation; Then be transferred under 4-7 ℃ of cold condition after-ripening 24 hours.The fermentation fermented milk that will obtain at last after calling in an amount of stablizer, sweeting agent, rectification essence, through instantaneous sterilization or without sterilization, can then, just can obtain and be thick, flavour is fresh, slightly the lactic acid flavor, low pure content, and the fermented health-care type fermented milk of the light fragrance of yeast and the material of refreshing oneself.The technical indicator of the finished product is: soluble solid: 9.0～11.0%, and acidity (in lactic acid) 0.72%, wine degree (chemical method) is: 3.1～3.5%.
Example 2, getting fresh milk (require milk matter should not contain the antibiotics material), to be diluted to total milk solid be 5.0～6.0%, and sucrose is by in 6～8% fresh milks that join after the dilution, and cumulative volume is 10 liters.In 92～95 ℃ of heat kill bacterium 20～25 minutes, be cooled to room temperature after, 0.2～0.25 liter of aseptic access milk-acid bacteria, 0.3～0.4 liter in yeast, the system distiller's yeast is by two section culture methods, and earlier fermentation was cultivated 1-4 hours in 43 ℃ of incubators, then change standing for fermentation in the thermostatic chamber over to, amount to 22～26 hours.Obtain mother starter.
It is 4.0～5.0% that fresh milk is diluted to total milk solid content, from granulated sugar 7.5～8.5%, makes 100 liters of fermention mediums in HPr0.1～0.5% fresh milk that joins after the dilution.95 ℃ of heat kill bacterium, after 15～20 minutes (or adopting UHT), the inoculation mother starter, inoculum size is 7-10%.Quiet amount fermentation in the constant temperature culture chamber then reaches at 0.68～0.72% o'clock to acidity and stops fermentation, goes in the cold house (4～7 ℃) after-ripening subsequently after 24～28 hours, the allotment of the fermented milk that ferments again; Add stablizer 0.2～0.8%, sweeting agent 2～5%, rectification essence 0.01～0.001%, the finished product index request reaches: soluble solid 9-10%, acidity 0.7%, the wine degree reaches 3.0～4.0%, is treated as two kinds of products at last: (1) is through going out the germ-resistant fermented milk that contains dead thalline wink; (2) without germicidal treatment but need be in can under the aseptic condition, and obtain fresher, the soft fermented milk of taste, its nutrition and health care are worth better.Two kinds of products that limited all have following feature: be thick emulsion, fragrance is pure, the fermented health-care type koumiss of sour, sweet, pure multiple taste.
Claims (9)
1, be main raw material with sweet milk juice or skim-milk and sucrose, method through the ferment making fermented milk, it is characterized in that: emulsion is through the heat kill bacterium, asepticly connects female fermentation, anaerobic fermentation, afterripening fermentation, allocates, adds stablizer, littleization processing, interlayer storage, last can.
2, emulsion according to claim 1 is characterized in that: by fresh milk or skim-milk and sucrose (containing total milk solid is 2～9%, sucrose 4.0～11.0%HPr0.01～0.5%) is the main raw material preparation.
3, thermizing temperature according to claim 1 is 85～98 ℃, and the time is 10～30 minutes.
4, aseptic female fermentation that connects according to claim 1 is characterized in that: breeding strain, seed liquor preparation and starter preparation.
5, the aseptic breeding strain that connects mother starter according to claim 1, it is characterized in that: yeast is made the solid inclined-plane with 5 ° of Be worts, cultivates 3 days the bevel bacterial classification in aseptic inoculation to the 28 ℃ thermostat container.With Bacterium lacticum and thermophilus streptococcus, blend together mixed strains by a certain percentage.
6, according to claim 1 or 4 described seed liquor preparations, it is characterized in that: get 5 ° of Be wort 0.07MPa, sterilization is after 30 minutes, scrape with inoculating needle and to get 1～3 platinum ring in seed culture medium, shake up,, make yeast seed liquid in 28 ℃ of shake-flask culture 24～26 hours.Get 10% skim-milk,, then be connected to mixed strains,, make lactobacillus solution in 43 ℃ of cultivations 4 hours by 0.1～0.2% 95 ℃ of sterilizations 30 minutes.
7, starter preparation according to claim 4, it is characterized in that: get and contain total milk solid 3～8%, the milk liquid of sucrose 3～10%, 85～95 ℃ of sterilizations 15～25 minutes, by milk-acid bacteria 0.1～3.5%, yeast 0.3～7% carried out aseptic inoculation, mixing, constant temperature (40～45 ℃ of front-end temperatures, back segment temperature are 20～30 ℃) was cultivated 24 hours.
8, the allotment of fermented milk according to claim 1 is characterized in that: add 5～10% sucrose or invert syrup or high fructose syrup in the fermented milk of fermenting-ripening, 0.3～0.8% stablizer and 0.001～0.0001% wine essence.
9, littleization processing according to claim 1 is characterized in that: used pressure is 15～23MPa, 50～70 ℃ of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94105776 CN1124765A (en) | 1994-05-26 | 1994-05-26 | Process for making milk wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94105776 CN1124765A (en) | 1994-05-26 | 1994-05-26 | Process for making milk wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1124765A true CN1124765A (en) | 1996-06-19 |
Family
ID=5032184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94105776 Pending CN1124765A (en) | 1994-05-26 | 1994-05-26 | Process for making milk wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1124765A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293815C (en) * | 2005-01-20 | 2007-01-10 | 石家庄三鹿集团股份有限公司 | Milk beer beverage and preparation thereof |
| CN101333518B (en) * | 2007-06-28 | 2010-12-22 | 北京农学院 | Process for extracting two kinds of yeast bilesalt hydrolase and production technology of functional posset |
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| CN101463313B (en) * | 2009-01-13 | 2012-03-21 | 阳晖 | Preparation of water milk potable spirit |
| CN102517185A (en) * | 2011-12-21 | 2012-06-27 | 生合生物科技（南京）有限公司 | Method for preparing koumiss by employing sectioned inoculation fermentation of yeast and lactobacillus |
| CN108624447A (en) * | 2018-06-15 | 2018-10-09 | 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 cheese original plasm wine |
| CN108949466A (en) * | 2018-07-04 | 2018-12-07 | 江潮 | A kind of spirit formula and preparation process |
| CN110477102A (en) * | 2019-08-30 | 2019-11-22 | 华南理工大学 | A kind of milk beer beverage and preparation method thereof |
-
1994
- 1994-05-26 CN CN 94105776 patent/CN1124765A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293815C (en) * | 2005-01-20 | 2007-01-10 | 石家庄三鹿集团股份有限公司 | Milk beer beverage and preparation thereof |
| CN101333518B (en) * | 2007-06-28 | 2010-12-22 | 北京农学院 | Process for extracting two kinds of yeast bilesalt hydrolase and production technology of functional posset |
| CN101463313B (en) * | 2009-01-13 | 2012-03-21 | 阳晖 | Preparation of water milk potable spirit |
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| CN102517185A (en) * | 2011-12-21 | 2012-06-27 | 生合生物科技（南京）有限公司 | Method for preparing koumiss by employing sectioned inoculation fermentation of yeast and lactobacillus |
| CN108624447A (en) * | 2018-06-15 | 2018-10-09 | 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 cheese original plasm wine |
| CN108949466A (en) * | 2018-07-04 | 2018-12-07 | 江潮 | A kind of spirit formula and preparation process |
| CN110477102A (en) * | 2019-08-30 | 2019-11-22 | 华南理工大学 | A kind of milk beer beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kurmann et al. | Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products | |
| US4702923A (en) | Lyophilized kefir yoghurt health food | |
| CN102138582B (en) | Lactobacillus casei-containing active lactobacillus drink and preparation method thereof | |
| CN102007968A (en) | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof | |
| CN102524387A (en) | Kefir fermented dairy product and preparation process thereof | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| CN102626241A (en) | Production method of active probiotic strawberry beverage | |
| CN102100251B (en) | Lactoferrin-rich active lactobacillus beverage and preparation method thereof | |
| CN112931865A (en) | Edible amino acid enzyme rich in gamma-aminobutyric acid and preparation method thereof | |
| CN1124765A (en) | Process for making milk wine | |
| JPH03172154A (en) | Yogurt flavor | |
| BAYAT | The oldest fermented Turkish beverage in traditional Turkish cuisine: Koumiss (Kımız) | |
| CN106538915A (en) | The method that probiotics fermention fruit and vegetable juice improves related enzyme activity | |
| CN104542978A (en) | Mandarin orange yoghourt and preparation method thereof | |
| CN113355374B (en) | Method for synthesizing B vitamins by fermenting lactobacillus paracasei ET-22 and application | |
| CN114600966A (en) | Rice protein yoghourt and preparation method thereof | |
| CN113907135A (en) | Phellinus igniarius flavored yogurt and preparation method thereof | |
| Mathara | Studies on lactic acid producing microflora in mursik and kule naoto, traditional fermented milks from Nandi and Masai communities in Kenya | |
| CN1102024C (en) | Fermented milk product containing sweet potato and its production process | |
| Douglas | The bacillus of long life | |
| CN104673708A (en) | Active agent strain with strong fermentation capacity and health food | |
| JPH0838046A (en) | Spawn for fermented milk and fermented milk prepared from the same spawn | |
| RU2324359C2 (en) | Method of liquid bacterial concentrate receiving and its appliance as dietary supplements | |
| RU2170023C2 (en) | Strain lactobacillus acidophilus a-91 used for preparing fermented-milk products, strain lactobacillus acidophilus h-91 used for preparing fermented-milk products, ferment for preparing fermented-milk products and preparation promoting body adaptation to unfavorable environment effects |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |