Fresh milk wine and productive method thereof

A technology for fresh milk and cream, which is applied in the preparation of alcoholic beverages to achieve the effects of good flavor, extended shelf life and rich nutrition

Inactive Publication Date: 2004-01-07
张波 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its high cream content, the fat content in wine is as high as more than 20%, which is unacceptable to Chinese who generally do not eat butter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention will be further described below in conjunction with embodiment: (the present invention is not limited by following embodiment, can determine specific implementation mode according to above-mentioned technical scheme of the present invention and actual situation)

[0019] The first type of embodiment is chocolate type whipped cream:

[0020] ①Monoglyceride 0.02%, sucrose ester 0.06%, sodium citrate 0.02%, sodium bicarbonate 0.2%, casein sodium 0.2%, carrageenan 0.06%, carboxymethylcellulose sodium 0.04%, sucrose 15%, alcohol 40% %, cocoa 5%, chocolate 0.12%, coffee 0.05%, cream 0.1%, five-grain essence 0.08%, and the balance is animal fresh milk.

[0021] ②Monoglyceride 0.03%, sucrose ester 0.08%, sodium citrate 0.03%, sodium bicarbonate 0.15%, casein sodium 0.15%, carrageenan 0.04%, carboxymethylcellulose sodium 0.02%, sucrose 13%, alcohol 26.3 %, cocoa 5%, chocolate 0.12%, coffee 0.05%, cream 0.1%, five-grain essence 0.08%, and the balance is ani...

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PUM

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Abstract

The present invention relates to a fresh milk liquor with rich nutrients, unique flavour, good taste and colour, and said fresh milk liquor is formed from (wt%) 0.9%-5.97% of additive, 5%-15% of edible cane sugar, 5.3%-40% of edible alcohol and the rest is animal fresh milk.

Description

technical field [0001] The invention relates to fresh milk wine and a production method thereof. Background technique [0002] Milk wine in the traditional sense is brewed and distilled from fresh milk. This type of milk is currently represented by the "Nuopiaoxiang" in Inner Mongolia and the "Kanas" milk wine in Xinjiang. In addition to a little frankincense in the sprinkling, it is almost the same as white wine, and it does not have the full nutritional content of fresh milk. However, the kumiss, which is generally drunk by the northern minorities, retains relatively complete nutritional components. , but its taste and flavor are poor, and it has almost no feeling of wine. Its biggest shortcoming is that it cannot be stored for a long time, thus losing its market value. [0003] In recent years, Xinjiang has developed an alcoholic beverage fermented with milk. It is similar to rice wine and has an alcohol content of 1-5 degrees. However, due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 张波李永
Owner 张波
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