CN1382786A - Fresh milk wine and its preparing process - Google Patents
Fresh milk wine and its preparing process Download PDFInfo
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- CN1382786A CN1382786A CN 01122282 CN01122282A CN1382786A CN 1382786 A CN1382786 A CN 1382786A CN 01122282 CN01122282 CN 01122282 CN 01122282 A CN01122282 A CN 01122282A CN 1382786 A CN1382786 A CN 1382786A
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Abstract
A fresh milk wine is prepared from fresh milk, edible alcohol and sugar through mixing fresh milk with sugar in portion ratio of 35-70L:5-49L:6-20kg, stirring, Pasteuring, homogenizing, ultrahigh-temp heating, quickly cooling to 2-4 deg.C, adding edible alcohol, stirring at 700-900 rpm, and filtering.
Description
Technical field
The present invention is a kind of fresh milk wine and working method thereof.
Background technology
Containing abundant VITAMIN and calcareous in the milk, is the nutrition horn of plenty more of human health-care good product, particularly fresh milk.But,, thereby can't transport at a distance and sell because the quality guaranteed period of fresh milk is short.In addition, fresh milk prod is of less types at present, and taste is single, and it can not replenish the needed by human body comprehensive nutrition.
Summary of the invention
Purpose of the present invention at first is: disclose a kind of shelf-time is long, mouthfeel is good fresh milk wine and working method thereof.
Major ingredient of the present invention is fresh milk, edible ethanol and sugar, and its portion rate is 35-70L: 5-49L: 6-20Kg.
Technical scheme of the present invention is to utilize the characteristic of alcohol, and it is mixed with fresh milk, thereby realizes increasing the purpose in its fresh-keeping time limit.Simultaneously, under the effect of alcohol, also make the present invention have the characteristics of clean taste.
For regulating taste, also can add flavouring wine among the present invention, as brandy or whisky or grape wine, its umber is 0.5-4L according to the above ratio.Perhaps add chocolate and coffee essence, its umber is respectively 0.5-1.8Kg and 0.1-2Kg according to the above ratio.Also can add fruit juice, as Cantaloupe juice or orange juice lemon juice or bananas juice or pineapple juice or Sucus Vitis viniferae etc., its umber is 1-3.5L according to the above ratio.Certainly, also can add stablizer and essence among the present invention, its umber is respectively 0.3-1.2Kg and 0.1-2Kg according to the above ratio.
When the present invention was only made by fresh milk, alcohol and sugar, its working method was: at first fresh milk, sugar are mixed, stir, then it is carried out pasteurisation treatment, it is carried out homogeneous and ultrahigh-temperature heat treated again, be cooled to 2-4 ℃ afterwards rapidly; Add edible ethanol, with 700-900 rev/min speed it is stirred, at last with its filtration.
When among the present invention except that above-mentioned major ingredient, in the time of also can adding other auxiliary material, its working method is: fresh milk, sugar and stablizer are added vessel stir, to carry out pasteurization, again it is under high pressure carried out homogenization treatment, carry out ultra high temperature sterilization (UHTS) then, afterwards it is cooled to 2-4 ℃ rapidly; Add alcohol and other raw material and under 700-900 rev/min rotating speed, stir, at last with its filtration.
In the above-mentioned course of processing, the pressure when carrying out high-pressure homogeneous the processing is generally 200-250Kg/cm
2And the top temperature during uht treatment is 135-150 ℃, and the time is 0.5-2 second.
In the present invention, kill Pasteur bacterium and High Temperature Sterilization and all can adopt prior art.
Embodiment
Embodiment one:
The present invention is by fresh milk, edible ethanol and sugar, and its weight ratio is 35L: 30L: 20Kg.Add man-hour, at first fresh milk and sugar are mixed, be heated 65 ℃ and keep and carried out pasteurisation treatment in 30 minutes then, again it is carried out homogeneous in high pressure homogenizer, its pressure is 200Kg/cm
2, then it is sent into the ultra high temperature sterilization (UHTS) device and be heated to 135 ℃ and carry out ultra high temperature sterilization, again it is cooled to 2-4 ℃ in the ultrahigh-temperature instant sterilizer.Add alcohol at last, send out 700 rev/mins speed and stir after 15 minutes and under 300 rev/mins speed, stirred 12 minutes again, leave standstill after 20 minutes it is filtered and make finished product.
Embodiment two:
The present invention is by fresh milk, edible ethanol and sugar and flavouring wine, and its portion rate is 45L: 5L: 10Kg: 0.6L, and wherein flavouring wine can be any one in brandy, whisky or the grape wine.Add man-hour, at first fresh milk and sugar are mixed, be heated 66 ℃ and keep and carried out pasteurisation treatment in 25 minutes then, again it is carried out homogeneous in high pressure homogenizer, its pressure is 210Kg/cm
2, then it is sent into the ultra high temperature sterilization (UHTS) device and be heated to 140 ℃ of ultra high temperature sterilizations that carry out, again it is cooled to 2-4 ℃ in the ultrahigh-temperature instant sterilizer.Add alcohol at last, add alcohol and flavouring wine at last, under 800 rev/mins speed, stirred 12 minutes, left standstill 25 minutes after 10 minutes 200 rev/mins of stirrings again, make finished product after it is filtered.
Embodiment three:
Present embodiment is by fresh milk, edible ethanol, sugar and chocolate, and its portion rate is 60L: 49L: 14Kg: 1.8Kg.Add man-hour, at first fresh milk and sugar are mixed, be heated 67 ℃ and keep and carried out pasteurisation treatment in 30 minutes then, again it is carried out homogeneous in high pressure homogenizer, its pressure is 220Kg/cm
2, then it is sent into the ultra high temperature sterilization (UHTS) device and be heated to 145 ℃ and carry out ultra high temperature sterilization, again it is cooled to 2-4 ℃ in the ultrahigh-temperature instant sterilizer.Add alcohol and chocolate at last, under 900 rev/mins speed, stirred 10 minutes, stirred 12 minutes at 300 rev/mins again, leave standstill 30 minutes after-filtration and make finished product.
Embodiment four:
Present embodiment is by fresh milk, edible ethanol, sugar, chocolate and coffee essence, and its portion rate is 70L: 40L: 6Kg: 1Kg: 2Kg.Add man-hour, at first fresh milk and sugar are mixed, be heated 68 ℃ and keep and carried out pasteurisation treatment in 20 minutes then, again it is carried out homogeneous in high pressure homogenizer, its pressure is 215Kg/cm
2, then it is sent into the ultra high temperature sterilization (UHTS) device and be heated to 150 ℃ and carry out ultra high temperature sterilization, again it is cooled to 2-4 ℃ in the ultrahigh-temperature instant sterilizer.Add alcohol, chocolate and coffee essence at last, under 800 rev/mins speed, stirred 7 minutes, left standstill 35 minutes after 17 minutes 200 rev/mins of stirrings again, make finished product after the filtration.
Embodiment five:
Present embodiment is made by fresh milk, edible ethanol, sugar and fruit juice.Its portion rate is: 50L: 20L: 12Kg: 3.5L.Wherein, fruit juice can adopt a kind of in Cantaloupe juice, orange juice, lemon juice, bananas juice, pineapple juice, the Sucus Vitis viniferae, and the umber of fruit juice is the shared umber of its Normal juice.When the fruit juice that adds was not Normal juice, above-mentioned umber was the umber of contained Normal juice wherein.Add man-hour, fresh milk, sugar added vessel stir, be heated to 69 ℃ and keep and carried out pasteurization in 24 minutes, again with its in high pressure homogenizer with 240Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and carries out ultra high temperature sterilization (UHTS), and its temperature is 140 ℃, again it is cooled to 2-4 ℃ rapidly; Add alcohol and fruit juice and under 700 rev/mins rotating speed, stirred 12 minutes, under 200 rev/mins speed, stirred 15 minutes again, leave standstill after 25 minutes finished product is made in its filtration.
Embodiment six:
Present embodiment is made up of fresh milk, edible ethanol, sugar, fruit juice and essence.Its portion rate is: 40L: 10L: 8Kg: 1L: 0.2Kg.Fruit juice in the present embodiment can adopt a kind of in Cantaloupe juice, orange juice, lemon juice, bananas juice, pineapple juice, the Sucus Vitis viniferae, and the umber of fruit juice is the shared umber of its Normal juice.When the fruit juice that adds was not Normal juice, above-mentioned umber was the umber of contained Normal juice wherein.Essence then is corresponding kind, during as the employing Cantaloupe juice, then uses hami melon essence.Add man-hour, fresh milk and sugar added vessel stir, be heated to 65 ℃ and keep and carried out pasteurization in 30 minutes, again with its in high pressure homogenizer with 210Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and carries out ultra high temperature sterilization (UHTS), and its temperature is 145 ℃.Again it is cooled to 2-4 ℃ rapidly; Add alcohol and fruit juice and essence and under 900 rev/mins speed, stirred 10 minutes, under 200 rev/mins rotating speed, stirred 9 minutes again, leave standstill after 35 minutes finished product is made in its filtration.
Embodiment seven:
Present embodiment is made by fresh milk, edible ethanol, sugar, flavouring wine and fruit juice.Its portion rate is: 65L: 15L: 18Kg: 5L: 1.5L.Wherein can to adopt a kind of in brandy, whisky and the grape wine, fruit juice be a kind of in Cantaloupe juice, orange juice, lemon juice, bananas juice, pineapple juice, the Sucus Vitis viniferae to flavouring wine, and the umber of fruit juice is the shared umber of its Normal juice.When the fruit juice that adds was not Normal juice, above-mentioned umber was the umber of contained Normal juice wherein.Add man-hour, fresh milk and sugar added vessel stir, be heated to 70 ℃ and keep and carried out pasteurization in 20 minutes, again with its in high pressure homogenizer with 210Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and carries out ultra high temperature sterilization (UHTS), and its temperature is 145 ℃.Again it is cooled to 2-4 ℃ rapidly; Add alcohol and flavouring wine and fruit juice, under 900 rev/mins speed, stirred 10 minutes, under 300 rev/mins rotating speed, stirred 9 minutes again, leave standstill after 35 minutes finished product is made in its filtration.
Embodiment eight:
Fresh milk 70L, sugared 20K, alcohol 40L, trisodium salt 0.8Kg, cocoa powder 4Kg, brandy 4L, whisky 5L, coffee essence 1Kg, xanthan gum 0.2Kg, carrageenin 0.1Kg, chocolate 1.5Kg, albumen agar 0.1Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 68 ℃ and keep and carried out pasteurization in 25 minutes, again with its in high pressure homogenizer with 230Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 150 ℃ and carries out ultra high temperature sterilization (UHTS), again it is cooled to 2-4 ℃ rapidly; Add other raw material, under 800 rev/mins speed, stirred 10 minutes, under 300 rev/mins rotating speed, stirred 10 minutes again, leave standstill after 30 minutes finished product is made in its filtration.
Embodiment nine:
Fresh milk 55L, sugared 15Kg, alcohol 32L, xanthan gum 0.5Kg, carrageenin 0.2Kg, brandy 1L, original grape juice 0.5L, Cantaloupe juice 2L, hami melon essence 0.5Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 69 ℃ and keep and carried out pasteurization in 20 minutes, again with its in high pressure homogenizer with 205Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 140 ℃ and carries out ultra high temperature sterilization (UHTS), afterwards it is cooled to 2-4 ℃ rapidly; Add other raw material, under 900 rev/mins speed, stirred 11 minutes, under 200 rev/mins rotating speed, stirred 10 minutes again, leave standstill after 30 minutes finished product is made in its filtration.
Embodiment ten:
Fresh milk 45L, sugared 6Kg, alcohol 10L, pectin 0.9Kg, danish agar 0.4Kg, brandy 0.6L, orange juice 3L, orange flavor 0.1Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 67 ℃ and keep and carried out pasteurization in 20 minutes, again with its in high pressure homogenizer with 200Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 150 ℃ and carries out ultra high temperature sterilization (UHTS), afterwards it is cooled to 2-4 ℃ rapidly; Add other raw material, under 800 rev/mins speed, stirred 10 minutes, under 200 rev/mins rotating speed, stirred 10 minutes again, leave standstill after 30 minutes finished product is made in its filtration.
Embodiment 11:
Fresh milk 65L, sugared 20Kg, alcohol 30L, Tegin 55G 0.2Kg, gelatin 0.2Kg, brandy 1L, bananas juice 3L, banana flavour 0.3Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 65 ℃ and keep and carried out pasteurization in 30 minutes, again with its in high pressure homogenizer with 250Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 145 ℃ and carries out ultra high temperature sterilization (UHTS), afterwards it is cooled to 2-4 ℃ rapidly; Add other raw material, under 800 rev/mins speed, stirred 10 minutes, under 300 rev/mins rotating speed, stirred 12 minutes again, leave standstill after 28 minutes finished product is made in its filtration.
Embodiment 12:
Fresh milk 55L, sugared 12Kg, alcohol 15L, trisodium salt 0.6Kg, gelatin 0.3Kg, original grape juice 2L, pineapple Normal juice 2.5L, flavoring pineapple essence 0.2Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 70 ℃ and keep and carried out pasteurization in 20 minutes, again with its in high pressure homogenizer with 200Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 150 ℃ and carries out ultra high temperature sterilization (UHTS), afterwards it is cooled to 2-4 ℃ rapidly; Add other raw material, under 900 rev/mins speed, stirred 10 minutes, under 300 rev/mins rotating speed, stirred 10 minutes again, leave standstill after 30 minutes finished product is made in its filtration.
Embodiment 13:
Fresh milk 70L, sugared 18Kg, alcohol 25L, trisodium salt 0.8Kg, gelatin 0.1Kg, original grape juice 2.6L, pineapple Normal juice 3L, flavoring pineapple essence 0.1Kg, lemon juice 2L, lemon flavour 0.3Kg.Add man-hour, fresh milk and sugared trisodium salt, xanthan gum, carrageenin added vessel stir, be heated to 67 ℃ and keep and carried out pasteurization in 25 minutes, again with its in high pressure homogenizer with 215Kg/cm
2Pressure carries out homogenization treatment, then it is sent into the ultra high temperature sterilization (UHTS) device and is heated to 150 ℃ and carries out ultra high temperature sterilization (UHTS), afterwards it is cooled to 2-4 ℃ rapidly; Add other raw material, under 800 rev/mins speed, stirred 10 minutes, under 200 rev/mins rotating speed, stirred 10 minutes again, leave standstill after 30 minutes finished product is made in its filtration.
Product mouthfeel of the present invention is fine and smooth, tasty and refreshing, has the mellow of wine body, if add the delicious fragrance that fruit juice also has fruit, taste is pure and fresh.It is raw material with the fresh milk, belongs to natural green food, and rich in proteins, calcareous and a large amount of VITAMIN and abundant trace element, has health-care effects such as tonifying the five internal organs, Glycerin, moist stomach.The bacterial flora sum is less than 25/100mL in this product, and the intestinal bacteria flora does not contain any pathogenic bacterium less than 3/100mL, thereby also has the characteristics of safety and sanitation.
Claims (11)
1, a kind of fresh milk wine is characterized in that: its main raw material is fresh milk, edible ethanol and sugar, and its portion rate is 35-70L: 5-49L: 6-20Kg.
2, fresh milk wine according to claim 1 is characterized in that: it contains seasoning fruit wine, and its umber is 0.6-9L according to the above ratio.
3, fresh milk wine according to claim 2 is characterized in that: said seasoning fruit wine is brandy or whisky or grape wine.
4, according to claim 1 or 2 or 3 described fresh milk wines, it is characterized in that: it contains chocolate and coffee essence, and its umber is respectively 0.1-1.8Kg and 0.1-2Kg according to the above ratio.
5, according to claim 1 or 2 or 3 described fresh milk wines, it is characterized in that: it contains fruit juice, and wherein the umber of contained Normal juice is 1-3.5L according to the above ratio.
6, fresh milk wine according to claim 5 is characterized in that: said fruit juice is Cantaloupe juice or orange juice lemon juice or bananas juice or pineapple juice or Sucus Vitis viniferae.
7, according to the fresh milk wine of claim described 6, it is characterized in that: essence is wherein arranged, and its umber is 0.1-0.6Kg according to the above ratio.
8, a kind of working method of fresh milk wine is characterized in that: at first fresh milk, sugar are mixed, stir, then it is carried out pasteurisation treatment, it is carried out homogeneous and ultrahigh-temperature heat treated again, be cooled to 2-4 ℃ afterwards rapidly; Add edible ethanol, with 700-900 rev/min speed it is stirred, at last with its filtration.
9, a kind of working method of fresh milk wine, it is characterized in that: fresh milk, sugar and stablizer are added vessel stir, will carry out pasteurization, again it is under high pressure carried out homogenization treatment, carry out ultra high temperature sterilization (UHTS) then, afterwards it is cooled to 2-4 ℃ rapidly; Add alcohol and other raw material and under 700-900 rev/min rotating speed, stir, at last with its filtration.
10, according to Claim 8 or the working method of 9 described fresh milk wines, it is characterized in that: the pressure of high-pressure homogeneous processing is 200-250Kg/cm
2
11, according to Claim 8 or the working method of 9 described fresh milk wines, it is characterized in that: the top temperature of uht treatment is 135-150 ℃, and the time is 0.5-2 second.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01122282 CN1197949C (en) | 2000-07-11 | 2001-07-06 | Fresh milk wine and its preparing process |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00111168.X | 2000-07-11 | ||
| CN00111168 | 2000-07-11 | ||
| CN 01122282 CN1197949C (en) | 2000-07-11 | 2001-07-06 | Fresh milk wine and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1382786A true CN1382786A (en) | 2002-12-04 |
| CN1197949C CN1197949C (en) | 2005-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01122282 Expired - Fee Related CN1197949C (en) | 2000-07-11 | 2001-07-06 | Fresh milk wine and its preparing process |
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| Country | Link |
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| CN (1) | CN1197949C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100338202C (en) * | 2003-09-11 | 2007-09-19 | 王成维 | Fresh milk wine and production method thereof |
| CN101113395B (en) * | 2007-07-30 | 2010-05-26 | 刘献丁 | Method for producing corn milk wine |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
| CN103060161A (en) * | 2013-01-15 | 2013-04-24 | 庞志国 | Method for making lycium ruthenicum murr fruit wine |
| CN106912611A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of preparation method of chocolate Rum modulation breast |
| CN108949466A (en) * | 2018-07-04 | 2018-12-07 | 江潮 | A kind of spirit formula and preparation process |
| CN115074199A (en) * | 2022-06-27 | 2022-09-20 | 江苏健鹰食品科技有限公司 | Flavored milk wine and preparation method thereof |
-
2001
- 2001-07-06 CN CN 01122282 patent/CN1197949C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100338202C (en) * | 2003-09-11 | 2007-09-19 | 王成维 | Fresh milk wine and production method thereof |
| CN101113395B (en) * | 2007-07-30 | 2010-05-26 | 刘献丁 | Method for producing corn milk wine |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
| CN103060161A (en) * | 2013-01-15 | 2013-04-24 | 庞志国 | Method for making lycium ruthenicum murr fruit wine |
| CN103060161B (en) * | 2013-01-15 | 2014-02-26 | 庞志国 | Method for making lycium ruthenicum murr fruit wine |
| CN106912611A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of preparation method of chocolate Rum modulation breast |
| CN108949466A (en) * | 2018-07-04 | 2018-12-07 | 江潮 | A kind of spirit formula and preparation process |
| CN115074199A (en) * | 2022-06-27 | 2022-09-20 | 江苏健鹰食品科技有限公司 | Flavored milk wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1197949C (en) | 2005-04-20 |
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Granted publication date: 20050420 Termination date: 20100706 |