Fermented milk-wine drink and processing method

Abstract

One kind of fermentation milk liquor drink and its the processing method, relates to one kind of liquor drink and its the processing method. Its liquor precision 5-15%, total acid 3-7g / L, in total sugar 40g / L, B vitamin total quantity above race 0.2mg / L, the amino acid condition nitrogen has achieved above 0.10g / l. Also it completes by the below step: A, the whey powder by 8-15 time of tap water dilution, and to this atthe beginning of initial expectations fluid carries on sterilization; B, thenl sterilize the after at the beginning of initial expectations fluid adjustment temperature to 40 degree C +-2 degree C, will carry on the enzymolysis with the lactase and the proteins, after the enzymolysis completes at 95 degree C maintains 20 minutes to extinguish the enzyme; C, cooling extinguishes the enzyme the material fluid to 35 degree C+-2 degree C, joins at the beginning of the initial expectations fluid weight1.5-2.5% to arrive the lactic acid fungus seed fluid, the constant Temperature ferments for 2-3 days; then joins the white granulated sugar, according to at the beginning of initial expectations fluid weight 10-30%, again joins the yeast seed for the beginning of the fluid the initial expectations fluid weight 2-4%, the constant temperature ferments for 6-10 days; E, then ferment the base liquor will filter, mixes, the sterilization, fills the attire to make the end product.

Description

technical field [0001] The invention relates to a method for preparing alcoholic beverages, in particular to a method for preparing fermented milk wine beverages. Background technique [0002] In ancient times, the ethnic minorities living on the grasslands in northern my country, due to the needs of nomadic life, the herdsmen often carried the skin bag filled with horse milk on their backs when they went out. Due to the increase in temperature, the mare's milk in the skin sac often promotes the proliferation of lactic acid bacteria and yeast, which eventually causes the mare's milk to ferment and become sour. After tasting, the herdsmen found that this fermented mare's milk tasted very delicious and gave people a sense of excitement. This fermented mare's milk is now recognized by scholars as the earliest milk wine in my country. Milk wine evolved to be brewed with the help of a fermenting agent. The brewed wine has a slightly sour and sweet taste, a strong mellow aroma, an...

AI Technical Summary

Problems solved by technology

Summarize its shortcoming and mainly contain: 1, existing fermented milk wine uses milk and whey to be the milk wine that raw material produces, and taste has assorted flavors such as pickle flavor, pickle flavor, and is uncomfortable after drinking

2. The existing fermented milk wine production does not process lactose and milk protein. After fermentation by lactic acid bacteria and yeast, more than 80-90% of it cannot be decomposed, and remains in the milk wine in the form of lactose and original protein. After drinking , have experienced lactose intolerance, and the absorption rate of the original protein is lower than that of amino acids, and it will form a later precipitation of the product

3. The existing inventions of fermented milk wine production focus on the cultivation and preparation of the seed liquid (or mother fermentation liquid) of lactic acid bacteria and yeast, and fail to solve the technology of how to stably control the quality standard when lactic acid bacteria and yeast are co-fermented

4. Spices, colorants, stabilizers and other food additives need to be added in the production of existing fermented milk wine

5. The existing quality control technical standard indicators of fermented milk wine only stipulate alcohol content, acidity and soluble solids, which cannot be in line with the International Dairy Federation (IDF) fermented milk standard quality indicators

6. The alcohol content of existing fermented milk wine is lower than 5% (V / V), and the shelf life is short