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Non-distillated all-nutrition milk wine and its brewing process

A full-nutrition, milk wine technology, applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of blending milk wine, etc.

Inactive Publication Date: 2007-08-29
王巴特尔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, blending milk wine is not an ideal drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 150kg of fresh milk, filter it through four layers of gauze, and then deslim and degrease at 30-35°C. Add lactic acid to the skimmed milk with stirring to pH=4.6 to precipitate casein. After the casein is removed by filtration, the obtained whey is transferred into the reaction kettle, and 30g of Lactase Y "Amano" L lactase produced by Amano Enzyme Co., Ltd. is added, and the pH of the solution is adjusted to 4.4 with sodium bicarbonate, and kept stirring at 38°C After reacting for 3 hours, the reactant was moved into the fermenter, and 13kg of white sugar was added, stirred and dissolved. Add 1230g of domestic "Danbaoli" brand Saccharomycescerevisiae high-activity dry yeast to start fermentation. Fermentation ambient temperature 25±2°C, internal temperature 28-35°C, 10 days. Add 3kg of white sugar and 350g of yeast, and continue to ferment for 10 days under the same conditions. 15g each of pinene and camphene spices from natural plant sources were added, and 20...

Embodiment 2

[0025] The raw material in embodiment 1 is changed into sheep's milk by fresh milk, and other conditions are unchanged. Nutritional milk wine can also be prepared. Vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Niacin, phosphorus, iron, copper, calcium, zinc, potassium, magnesium, manganese, etc., are basically the same as those in raw milk.

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PUM

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Abstract

The invention discloses a disrectifying fully nutrition milk wine and the producing method. It adopts lactose in raw material milk decompounds by lactase, taking low temperature fermenting by yeast, and taking fine filtering to gain the wine. It has the advantages of benefit for health, fully nutrition, and has the effects of beautifying the face, enhancing immunity, etc.

Description

technical field [0001] The invention relates to a beverage and a manufacturing process thereof, in particular to a non-distilled full-nutrition milk wine and a manufacturing process thereof. Background technique [0002] At present, there are roughly two types of fermented milk drinks in China, Central Asia, Europe and the world: (1) "yogurt" drinks mainly fermented by lactic acid bacteria. For example, there are "yoghurt", "buttmilk", "acidophilus milk" and so on; (2) "alcoholic fermented milk" drinks fermented with lactic acid bacteria and symbiotic yeast. For example, there are "kefir" (kefir) in Bulgaria, the Balkans, Mongolia and other places, and "koumiss" specially fermented with mare's milk in Central Asia, southern Russia, Mongolia and other places also belongs to this category. All in 1-2%, lactic acid 0.8-1.0%. [0003] In addition to the above-mentioned typical fermented milk drinks, "milk wine" and folk "kumiss" have also been popular in Inner Mongolia, China ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 王巴特尔
Owner 王巴特尔
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