Mare milk whey fermented alcoholic beverage and preparation method thereof

Abstract

The invention discloses a preparation method of mare milk whey fermented alcoholic beverage. The preparation method comprises the following steps of (1) preparing emulsion; (2) performing enzymolysison the emulsion to prepare enzymatic hydrolysate; (3) carrying out lactic acid fermentation on the enzymatic hydrolysate to prepare pre-fermentation liquor; (4) carrying out yeast secondary fermentation on the primary fermentation liquor to prepare secondary fermentation liquor; (5) performing filtering, sterilizing and storing on the post-fermentation liquor to obtain raw wine; and (6) storing the raw wine at room temperature, and carrying out curing to obtain the mare milk whey fermented alcoholic beverage finished product. According to the preparation method of the mare milk whey fermentedalcoholic beverage, industrial production can be realized, and the prepared mare milk whey fermented alcoholic beverage has the characteristics of high cost performance, stable quality, high alcoholicstrength and long shelf life, tastes sour, sweet and refreshing, and has the special fragrance of mare milk.

Description

Technical field: [0001] The invention relates to a fermented beverage wine and a preparation method thereof, in particular to a mare whey fermented beverage wine and a preparation method thereof. Background technique: [0002] At present, there are basically no kumiss products produced industrially, and only herdsmen use traditional crafts to produce self-sufficient kumiss products in a small amount. Kumiss prepared by traditional techniques has an unstable taste and is not easy to preserve for a long time. The shelf life is generally not more than 6 months, and the alcohol content is very low, generally around 3% vol. [0003] The patent application number is 200810097551.9, which discloses a production process of mare's milk nutritional wine, which uses mare's milk as a raw material to ferment to produce alcohol, and then passes three distillations to reach an alcohol of more than 50%, so that the unit mass of mare's milk The production of kumiss is very limited, and the ...

AI Technical Summary

Problems solved by technology

The taste of kumiss prepared by traditional technology is not stable, it is not easy to store for a long time, the shelf life is generally not more than 6 months, and the alcohol content is very low, generally around 3% vol

[0003] The patent application No. 200810097551.9 discloses a production process of mare's milk nutritional wine, which uses mare's milk as a raw material to ferment to produce alcohol, and then achieves an alcohol of more than 50% through three distillations, so that the unit mass of mare's milk The production of kumiss is very limited and the cost is extremely high, and after distillation, most of the nutrients in the mare's milk are lost

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