CN1135525A - Wine made from milk - Google Patents
Wine made from milk Download PDFInfo
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- CN1135525A CN1135525A CN96100356A CN96100356A CN1135525A CN 1135525 A CN1135525 A CN 1135525A CN 96100356 A CN96100356 A CN 96100356A CN 96100356 A CN96100356 A CN 96100356A CN 1135525 A CN1135525 A CN 1135525A
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- milk
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- honey
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- fresh milk
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Abstract
The preparation process of milk wine includes the following procedures: cream separation of fresh milk after being checked; natural fermentation of the cream-separated fresh milk; regulating acidity of fermented milk to make cheese; using cheese filtrate as milk serum liquor for stand-by; mixed culture of Lactobacillus bulgaricus, yeast strain, lactobacillus acidophilus and strepto-bacterium plantarum; mixing and dissolving sugar and honey, each by half, and sterilizing by pasteurization; mixed fermentation of fresh milk, milk serum liquor, sugar and honey; distilling fermented mash to 14 deg.; adding stabilizing agent, filtering so as to obtain clear wine liquor.
Description
The invention belongs to food, specifically be meant a kind of fermented milk.
Wine is a kind of widely beverage of human consumer's favor both at home and abroad, no matter is that relatives and friends meet, and still whenever the various celebrating happy festival time, no matter is that large-scale dinner party or little corner are little poly-, and wine is absolutely necessary.Wine industry therefore of all times is a very prosperous field always, and various Very Very Superior Old Pales are the article that each layer personage treasures always.But wine is the same with other things to have its advantage that its shortcoming is also arranged, really can refresh oneself strong body but also really can bring harm and unfortunate of wine.Can damage physique as a lot of ardent spiritss, high wine, drink too much and can cause liver poisoning, all bring a lot of influences for live and work.Problem based on the high wine existence, proposition is drunk moderate wine and low layer wine and is also had some to emerge, but these moderate wine and low alcohol be not shallow and tasteless be exactly the sweet-smelling that does not have wine substantially, so still can not obtain liking and then replacing high wine of human consumer, thus now the human consumer basically still based on high wine.
The object of the present invention is to provide a kind of flavor pool soft, aromatic strong low alcohol-fermented milk, this wine are to be main raw material with the fresh milk, employing is newborn, sugared, sweet fermentation technique, makes with extra care through unique technology to form, and this wine is not only nutritious, milk overflows, and has the fragrance of vinosity.
Fermented milk provided by the present invention is to form to comprise:
Component proportioning (parts by weight) optimum ratio (parts by weight)
Fresh milk 40-60 50
Whey liquid 40-60 45
Sugar and honey 3-8 5
Its preparation process of fermented milk provided by the present invention is:
(1) fresh milk that will check is suckled separating of oil;
(2) will separate fresh milk spontaneous fermentation under 25 ℃, latm after the cream;
The milk that (3) will ferment is regulated acidity to 2.3mol/L (hydrogen ion concentration), makes cheese, and it is standby that cheese filtrate is made whey liquid;
(4) bacillus bulgaricus, yeast, bacillus acidophilus, lactobacillus are mixed, in little triangular flask, under 36 ℃, increase and supported 24 hours;
(5) expansion was cultivated 24 hours down at 36 ℃ in triangular flask;
(6) cultivation is standby after 24 hours down at 36 ℃ in the Ka Shi narrow-necked earthen jar in expansion;
(7) with each half mixed dissolution of sugar, honey and with pasteurization in latm, 65 ℃ of-℃ 70 times sterilizations;
(8) the mushroom nutrient solution that fresh milk, whey liquid, sugar, honey are prepared by said ratio mixed fermentation and adding; Wherein, the amount of the mushroom nutrient solution of adding was for mixing about 1/10th of mash amount, 32 ℃ of ferment at constant temperature 96 hours;
(9), obtain the wine of 4-6 degree with the fermentation liquid distillation;
(10) redistillation, and adjust aroma and wine degree to 14 degree with foreshot, wine tail;
(11) add stablizer;
(12) filter, must clarify wine liquid.
Wherein, stablizer can be a Citrate trianion, as Trisodium Citrate or Tripotassium Citrate.
Can clearly find out by above-mentioned technological process, fermented milk of the present invention, it is superior to select materials, and is the natural fresh milk in China Inner Mongol, obtains 14 low alcohol of spending through natural fermented and processing rationally, has both kept the nutritional quality of raw material, has the aromatic of wine again.Product of the present invention carries out quality arbitration and shows through red honeybee city food quality supervision check institute, St Foods Q Supervision ﹠ Testing Center, and this product water white transparency does not have precipitation and suspended substance, have tangible milk, the fragrance coordinating and unifying, pure and sweet soft, the taste exquisiteness has unique style.Wherein the physical and chemical index explanation is 7.3mg/100mL to human body beneficial's total acid and ester above national Specification such as content of ethyl lactate, and having only 0.6mg/100mL as the ethyl acetate of the feature of liquor, harmful material such as methyl alcohol, potato spirit, lead, manganese amount all are lower than national standard or do not exist.
Fig. 1 is a process flow sheet of the present invention.
Table 1 is an examination and test of products index of the present invention.
Table 1
| Project | Unit | Measured value |
| Acetaldehyde | ????mg/100mL | ????1.2 |
| Ethyl acetate | ????mg/100mL | ????0.6 |
| N-propyl alcohol | ????mg/100mL | ????0.4 |
| Isopropylcarbinol | ????mg/100mL | ????0.5 |
| Primary isoamyl alcohol | ????mg/100mL | ????2.0 |
| Ethyl lactate | ????mg/100mL | ????7.3 |
| Calcium | ????mg/L | ????1.02 |
| Magnesium | ????mg/L | ????0.084 |
| Zinc | ????mg/L | ????＜0.05 |
| Ethanol | ????V/V | ????12.8 |
| Methyl alcohol | ????g/100mL | Do not detect |
| Potato spirit | ????9/100mL | ????0.003 |
| Plumbous | ????mg/L | Do not detect |
| Arsenic | ????mg/L | Do not detect |
| Manganese | ????mg/L | ?????1.8 |
| Prussiate | ????mg/L | Do not detect |
Embodiment 1
Choose following each component by proportioning:
Component proportioning (parts by weight)
Fresh milk 40;
Whey liquid 40;
Sugar and honey 3;
Preparation process is: the fresh milk that will check is suckled separating of oil; With the fresh milk spontaneous fermentation under 25 ℃, latm that separates after the cream; The milk of fermentation is regulated acidity to 2.3mol/L (hydrogen ion concentration), make cheese, it is standby that the cruel filtrate of will suckling is made whey liquid; Bacillus bulgaricus, yeast, bacillus acidophilus, lactobacillus are mixed, in little triangular flask, under 36 ℃, increase and supported 24 hours; Expansion in triangular flask 36 ℃ cultivate down 24 hours standby; Expansion in the Ka Shi narrow-necked earthen jar 36 ℃ cultivate down 24 hours standby; With each half mixed dissolution of sugar, honey and with pasteurization in latm, 65 ℃ of-℃ 70 times sterilizations; The mushroom nutrient solution that fresh milk, whey liquid, sugar, honey prepare by said ratio mixed fermentation and adding; Wherein, the amount of the mushroom nutrient solution of adding was for mixing about 1/10th of mash amount, 32 ℃ of ferment at constant temperature 96 hours; With the fermentation liquid distillation, obtain the wine of 4 degree; Redistillation, and adjust aroma and wine degree to 14 degree with foreshot, wine tail; Add Trisodium Citrate, filter, must clarify wine liquid.
Embodiment 2
Choose following each component by proportioning:
Component proportioning (parts by weight)
Fresh milk 60;
Whey liquid 60;
Sugar and honey 8;
Preparation process is: the fresh milk that will check is suckled separating of oil; With the fresh milk spontaneous fermentation under 25 ℃, latm that separates after the cream; The milk of fermentation is regulated acidity to 2.3mol/L (hydrogen ion concentration), make cheese, it is standby that the cruel filtrate of will suckling is made whey liquid; Bacillus bulgaricus, yeast, bacillus acidophilus, lactobacillus are mixed, in little triangular flask, under 38 ℃, increase and supported 24 hours; Expansion was cultivated 24 hours down at 36 ℃ in triangular flask; Expansion in the Ka Shi narrow-necked earthen jar 36 ℃ cultivate down 24 hours standby; With each half mixed dissolution of sugar, honey and with pasteurization in latm, 65 ℃ of-℃ 70 times sterilizations; The mushroom nutrient solution that fresh milk, whey liquid, sugar, honey prepare by said ratio mixed fermentation and adding; Wherein, the amount of the mushroom nutrient solution of adding was for mixing about 1/10th of mash amount, 32 ℃ of ferment at constant temperature 96 hours; With the fermentation liquid distillation, obtain the wine of 5 degree; Redistillation, and adjust aroma and wine degree to 14 degree with foreshot, wine tail; Add Trisodium Citrate, filter, must clarify wine liquid.
Embodiment 3
Choose following each component by proportioning:
Component proportioning (parts by weight)
Fresh milk 50;
Whey liquid 45;
Sugar and honey 5;
Preparation process is: the fresh milk that will check is suckled separating of oil; With the fresh milk spontaneous fermentation under 25 ℃, latm that separates after the cream; The milk of fermentation is regulated acidity to 2.3mol/L (hydrogen ion concentration), make cheese, it is standby that the cruel filtrate of will suckling is made whey liquid; Bacillus bulgaricus, yeast, bacillus acidophilus, lactobacillus are mixed, in little triangular flask, under 36 ℃, increase and supported 24 hours; Expansion was cultivated 24 hours down at 36 ℃ in triangular flask; Expansion in the Ka Shi narrow-necked earthen jar 36 ℃ cultivate down 24 hours standby; With each half mixed dissolution of sugar, honey and with pasteurization in latm, 65 ℃ of-℃ 70 times sterilizations; The mushroom nutrient solution that fresh milk, whey liquid, sugar, honey is also added preparation by said ratio mixed fermentation; Wherein, the amount of the mushroom nutrient solution of adding was for mixing about 1/10th of mash amount, 32 ℃ of ferment at constant temperature 96 hours; With the fermentation liquid distillation, obtain the wine of 6 degree; Redistillation, and adjust aroma and wine degree to 14 degree with foreshot, wine tail; Add Trisodium Citrate, filter, must clarify wine liquid.
Claims (4)
1, a kind of fermented milk, wherein, its composition comprises:
Component proportioning (parts by weight)
Fresh milk 40-60;
Whey liquid 40-60;
Sugar and honey 3-8.
2, the described fermented milk of claim 1, wherein, its composition comprises:
Component proportioning (parts by weight)
Fresh milk 50;
Whey liquid 45;
Sugar and honey 5.
3, claim 1 or 2 described fermented milks, wherein preparation process is: the fresh milk that will check is suckled separating of oil; With the fresh milk spontaneous fermentation under 25 ℃, latm that separates after the cream; The milk of fermentation is regulated acidity to 2.3mol/L (hydrogen ion concentration), make cheese, it is standby that cheese filtrate is made whey liquid; Bacillus bulgaricus, yeast, bacillus acidophilus, lactobacillus are mixed, in little triangular flask, under 36 ℃, increase and supported 24 hours; Expansion was cultivated 24 hours down at 36 ℃ in triangular flask; Expansion in the Ka Shi narrow-necked earthen jar 36 ℃ cultivate down 24 hours standby; Also use Pasteur sky bacterium method in latm, 65 ℃ of sterilizations down sugar, each half mixed dissolution of honey; By said ratio mixed fermentation and add the mushroom nutrient solution of preparation, wherein, the amount of the mushroom nutrient solution of adding was for mixing 1/10th of mash amount with fresh milk, whey liquid, sugar, honey, 32 ℃ of ferment at constant temperature 96 hours; With the fermentation liquid distillation, obtain the wine of 4-6 degree; Adjust aroma and wine degree to 14 degree with foreshot, wine tail; Add stablizer, filter, must clarify wine liquid.
4, the described fermented milk of claim 3, wherein said stablizer are lemon acid sodium or Tripotassium Citrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100356A CN1135525A (en) | 1996-01-12 | 1996-01-12 | Wine made from milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100356A CN1135525A (en) | 1996-01-12 | 1996-01-12 | Wine made from milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1135525A true CN1135525A (en) | 1996-11-13 |
Family
ID=5116558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96100356A Pending CN1135525A (en) | 1996-01-12 | 1996-01-12 | Wine made from milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1135525A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328368C (en) * | 2005-12-19 | 2007-07-25 | 乌云达来 | Method for preparing cream fragrant wine and cream fragrant made thereby |
| CN106942393A (en) * | 2017-03-29 | 2017-07-14 | 陈迎春 | A kind of whey fermentation liquid rich in several amino acids and its production and use |
| CN111575136A (en) * | 2020-05-22 | 2020-08-25 | 巴拉吉尼玛 | Method for preparing fermented and blended mare milk wine |
-
1996
- 1996-01-12 CN CN96100356A patent/CN1135525A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328368C (en) * | 2005-12-19 | 2007-07-25 | 乌云达来 | Method for preparing cream fragrant wine and cream fragrant made thereby |
| CN106942393A (en) * | 2017-03-29 | 2017-07-14 | 陈迎春 | A kind of whey fermentation liquid rich in several amino acids and its production and use |
| CN111575136A (en) * | 2020-05-22 | 2020-08-25 | 巴拉吉尼玛 | Method for preparing fermented and blended mare milk wine |
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