CN1249148A

CN1249148A - Ewe milk-coconut juice wine and its making method

Info

Publication number: CN1249148A
Application number: CN 99119128
Authority: CN
Inventors: 李嘉龙; 王炳坤; 闭美丽
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-09-16
Filing date: 1999-09-16
Publication date: 2000-04-05

Abstract

An ewe milk-coconut juice wine is prepared from ewe milk, coconut juice and rice wine, as well as crystal sugar, honey, sesame, glossy ganoderma, red sage root, longan aril, wolfberry fruit, water and spice through fermenting ewe (she-goat) milk, pre-treating auxiliary materials, mixing, mengling and flavouring.

Description

Specification ewe milk-coconut juice wine and manufacture method thereof

The present invention relates to a kind of wine and manufacture method thereof, particularly a kind of is the ewe milk-coconut juice wine of primary raw material with goat milk and Coconut Juice, and forms through step manufacturings such as fermenting, solidify.

Ewe milk-coconut juice wine of the present invention is mainly made with following raw material:

Goat milk, Coconut Juice, rice wine, rock sugar, honey, sesame, glossy ganoderma, the red sage root, first meat, matrimony vine, water and spices.

Each raw material proportioning following (by weight percentage) among the present invention:

Goat milk 15-35%, Coconut Juice 15-40%, rice wine 20-38%, rock sugar 3-15%, honey 2-15%, sesame 2-10%, Chinese medicine extract 5-25%, water 37-45% and spices 1-5%.

Accompanying drawing 1 has provided the method flow diagram of ewe milk-coconut juice wine of the present invention, and each production link of invention ewe milk-coconut juice wine is described, the order of each production stage in the manufacture method.

Describe below in conjunction with the manufacture method of accompanying drawing to ewe milk-coconut juice wine of the present invention, The manufacture method of ewe milk-coconut juice wine of the present invention mainly comprises the goat milk fermentation process, the auxiliary material place The reason, mixing preparation, collude to and seasoning.

Wherein, the processing of raw material goat milk comprises that pasteurization and centrifugation obtain degreasing Milk, the degreasing milk obtains acidified milk through lactic fermentation, cooling, homogeneous. Wherein, The pasteurization temperature of raw material goat milk is controlled at 85-96 ℃ of scope, and boiling was processed 10 fens Clock to kill various miscellaneous bacterias, plays the fractionation of fatty effect simultaneously; Centrifugation is adopted The lipid material that is suspended in goat milk or Coconut Juice surface is removed in the centrifuge operation; Fermentation The cultivation temperature of agent is 35-40 ℃, and the bacterial classification of selecting is Bulgarian Lactobacillus, Incubation time is about 12 hours.

50 ° of rice wine need to process after filtration, just are used, and 50 ° of rice wine can be selected little cake rice Wine filters through the 106# sand core filter, to reduce the content of fusel oil and methyl alcohol.

Water treatment comprises that running water is through charcoal absorption, and honeycomb filter filters, sun, The anion exchange resin exchange, the hybrid ionic exchange, honeycomb filters, disinfection by ultraviolet light After the device sterilization, the processing water that obtains is used for following preparation.

Rock sugar is through by rock sugar: the ratio of water=1: 0.5 is mixed ebuillition of heated, maintenance Obtained syrup in 10 minutes, the adding citric acid boiling-off then becomes glucose syrup.

With the above-mentioned acidified milk that obtains, 50 ° of rice wine, handle water, syrup (or glucose syrup) and Coconut Juice, emulsifying agent, thickener mixing preparation according to the above ratio, through high-pressure homogeneous, pasteurization, after the centrifugation, blend with honey, sesame and spices, through coarse filtration, seasoning, smart filter, the filtrate that obtains with solidify containing of obtaining active Chinese medicine extract that suspends and mix through adding edible gelatin, obtain product.Wherein pasteurization is incubated 5 minutes, and constantly stirs 80 ℃ of operations, and sterilizing unit is equipped with and cools back distillation unit, volatilizees to avoid compositions such as alcohol.Coarse filtration filter screen 300-400 order, smart filter filter screen 500-600 order.

Ewe milk-coconut juice wine of the present invention contains the multiple nutritional components of needed by human body, as: protein, fat, carbohydrate, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin (A, B, B ₂, C), materials such as nuclear yellow acid, niacin, albumin, alcohol soluble protein, sucrose, glucose, mannosan, coconut oil, fructose, free fatty, laurate, 2-spinasterol (2-Spinaserol), amino acid, sweet mellow wine, vitamin E, carotene.Has mouthfeel delicate fragrance, characteristics such as mellow, smooth, health and beauty active factors content height.The present invention creatively combines lactic fermentation technology and gelatin granulation technique, successfully develops the ewe milk-coconut juice wine that contains suspended particulate.

Claims

1. ewe milk-coconut juice wine, make by following raw material:

Goat milk, Coconut Juice, rice wine, rock sugar, honey, sesame, glossy ganoderma, the red sage root, first meat, matrimony vine, water and spices;

Each raw material proportioning is as follows in described, by weight percentage:

2. the manufacture method of an ewe milk-coconut juice wine, described method comprises, the processing of raw material goat milk comprises that pasteurization and centrifugation obtain the degreasing milk, the degreasing milk obtains acidified milk through lactic fermentation, cooling, homogeneous, wherein, the pasteurization temperature of raw material goat milk is controlled at 85-96 ℃ of scope, and boiling was handled 10 minutes; The centrifuge operation is adopted in centrifugation, and the lipid material that is suspended in goat milk or Coconut Juice surface is removed; The cultivation temperature of leavening is 35-40 ℃, and the bacterial classification of selecting for use is a Bacillus acidi lactici, and incubation time is about 12 hours;

50 ° of rice wine filter through the 106# sand core filter;

Water treatment comprises that running water is through charcoal absorption, and honeycomb filter filters, the cationic, anionic exchange resin exchange, and the hybrid ionic exchange, honeycomb filters, and after the ultraviolet ray disinfector sterilization, the processing water that obtains is used for following preparation;

Rock sugar is through by rock sugar: the ratio mixing of water=1: 0.5, and ebuillition of heated keeps obtaining syrup in 10 minutes, and the adding citric acid boiling-off then becomes glucose syrup;

With the above-mentioned acidified milk that obtains, 50 ° of rice wine, handle water, syrup (or glucose syrup) and Coconut Juice, emulsifying agent, thickener mixing preparation according to the above ratio, through high-pressure homogeneous, pasteurization, after the centrifugation, blend with honey, sesame and spices, through coarse filtration, seasoning, smart filter, the filtrate that obtains with solidify containing of obtaining active Chinese medicine extract that suspends and mix through adding edible gelatin, obtain product.

3. one kind as method as described in the claim 2, and wherein after high-pressure homogeneous, pasteurization is 80 ℃ of operations, be incubated 5 minutes, and constantly stir, sterilizing unit is equipped with and cools back distillation unit, to avoid the volatilization of composition such as alcohol, coarse filtration filter screen 300-400 order, smart filter filter screen 500-600 order.