Preparation method of whey nutritional wine

A nutritional wine and whey technology, applied in the field of nutritional wine, can solve the problem of whey protein precipitation and other problems, and achieve the effect of low risk, low price and high return rate

Active Publication Date: 2009-08-26
新疆凯瑞可食品科技有限公司
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  • Application Information

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Problems solved by technology

However, using whole whey as raw material to produce protein-containing fermented whey wine has not been

Method used

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  • Preparation method of whey nutritional wine
  • Preparation method of whey nutritional wine

Examples

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Embodiment Construction

[0022] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments:

[0023] 1.1. Source of fermentation strains

[0024] In this example, Bacillus subtilis and Kluyveromyces marxianus were purchased from China Industrial Microorganism Culture Collection and Management Center, and the strain number was Bacillus subtilis CICC10063 for producing protease; Kluyveromyces marxianus CICC1911 was used for fermented lactose production Alcohol.

[0025] 1.2, whey protein hydrolysis

[0026] combine figure 1 , Bacillus subtilis CICC10063 selected in this example is a bacterium specially producing acid protease, the fermentation broth can directly act on whey, and the hydrolyzed whey protein is a small molecular peptide with different molecular weight ranges, which is easy to digest and absorb, and has a variety of biological activities. No precipitation in case of alcohol.

[0027] 1.3 Yeast domestication

[0028] com...

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Abstract

The invention provides a preparation method of whey nutritional wine. The whey, a byproduct of cheese, is used as the raw material; the whey is sterilized under high temperature and cooled before being inoculated with 8-10% of bacillus subtilis zymotic fluid; the mixture is hydrolyzed for 30-36 hours at the preserved temperature of 30 DEG C, the mixture is sterilized and the temperature thereof is lowered to 25 DEG C; glucose is added to the mixture to adjust total sugar content of the zymotic fluid to 11-13%, the mixture is inoculated with 3-5% Marx Clewett microzyme suspension, heat preservation anaerobic fermentation is carried out on the mixture for 18-20 hours; then high-speed centrifugation deslagging and membrane separation are carried out on the mixture before supernatant fluid is extracted; then low temperature vacuum concentration is carried out on the mixture for alcohol reflows; finally, the mixture is blended before preparing milone of various alcohol contents.

Description

(1) Technical field [0001] The invention relates to a method for preparing a nutritional wine rich in protein peptides by using cheese by-product whey as a raw material and fermented by specific bacteria and Saccharomyces cerevisiae. (2) Background technology [0002] Fermented milk wine can be roughly divided into two types: and distillation type. Fermented milk wines include kefir, humis and humis-like bitters made of cow milk, foamy kale made from camel milk in Turkmenistan, as well as in Inner Mongolia Autonomous Region and Xinjiang Uygur Autonomous Region of China. Kumiss, as well as Aligo of the Mongolian People's Republic and its fermented original wine made from mare's milk, are almost all fermented original wines with low alcohol content, which can be directly consumed. Kumiss was first produced in Central Asia, Siberia and the southwest of the former Soviet Union. The Koumiss strain was used for inoculation. This product has the function of inhibiting Mycobacteriu...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/125C12R1/645
Inventor 陈成于瑞红程涛韩建春
Owner 新疆凯瑞可食品科技有限公司
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