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Milone and preparation method thereof

A technology of whey and hops, applied in the direction of beer brewing, etc., to achieve the effect of simple and easy process, high market recognition, and easy large-scale production

Inactive Publication Date: 2011-06-15
广泽乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the whey wine reported in domestic literature is made of beer yeast, which has no obvious difference in taste from traditional beer. The whey wine made by fermenting whey and wort with kefir bacteria has not yet Find

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0014] The specific embodiment 1 makes 100 kilograms of whey wine:

[0015] Composition: 7 kg of malt, 43 kg of purified water, 49.8 kg of whey, 0.1 kg of hops, 0.1 kg of kefir fermentation bacteria.

[0016] Technological process: take cheese by-product whey, and test indicators, protein 0.3%-1.0%, lactose 4.5%-5.5%, pH value 6.2-6.6. After the test index is qualified, fat separation is carried out to make the fat content ≤0.05%. Pasteurize the defatted whey and cool it to 18°C-25°C for later use. Take 7 kg of prepared wheat germ and add 43 kg of water to carry out the normal maltosaccharification process, and filter to remove insoluble matter to obtain wort. Bring the wort to a boil and add hops. After 90 minutes, rapidly cool to 18°C ​​to 25°C. Mix whey and wort in proportion, add kefir (kefir) strains for fermentation, after 7 days of fermentation, cool to 4°C, and age at this temperature for 3 weeks to obtain the finished product.

specific Embodiment approach 2

[0017] The specific embodiment 2 makes 100 kilograms of strawberry-flavored whey wine:

[0018] Fine ingredients: 7 kg of malt, 43 kg of purified water, 48 kg of whey, 0.1 kg of hops, 1.7 kg of concentrated apple juice (soluble solids ≥ 65%), 0.1 kg of strawberry flavor, 0.1 kg of kefir fermentation bacteria.

[0019] Technological process: take cheese by-product whey, and test indicators, protein 0.3%-1.0%, lactose 4.5%-5.5%, pH value 6.2-6.6. After the test index is qualified, fat separation is carried out to make the fat content ≤0.05%. Pasteurize the defatted whey and cool it to 18°C-25°C for later use. Take 7 kg of prepared wheat germ and add 43 kg of water to carry out the normal maltosaccharification process, and filter to remove insoluble matter to obtain wort. Bring the wort to a boil and add hops. Add apple juice and strawberry essence at the 70th minute of boiling, and quickly cool to 18°C ​​to 25°C after boiling for 90 minutes. Mix whey and wort in proportion, ...

specific Embodiment approach 3

[0020] The specific embodiment 3 makes 100 kilograms of orange-flavored whey wine:

[0021] Composition: 7 kg of malt, 43 kg of purified water, 48 kg of whey, 0.1 kg of hops, 1.7 kg of concentrated apple juice (soluble solids ≥ 65%), 0.1 kg of orange flavor, 0.1 kg of kefir fermentation bacteria.

[0022] Technological process: take cheese by-product whey, and test indicators, protein 0.3%-1.0%, lactose 4.5%-5.5%, pH value 6.2-6.6. After the test index is qualified, fat separation is carried out to make the fat content ≤0.05%. Pasteurize the defatted whey and cool it to 18°C-25°C for later use. Take 7 kg of prepared wheat germ and add 43 kg of water to carry out the normal maltosaccharification process, and filter to remove insoluble matter to obtain wort. Bring the wort to a boil and add hops. Add apple juice and orange flavor at the 70th minute of boiling, and cool down rapidly to 18°C ​​to 25°C after boiling for 90 minutes. Mix whey and wort in proportion, add kefir (ke...

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Abstract

The invention relates to a milone and a preparation method thereof, belonging to the dairy processing field. The milone comprises the following components: 6-8% of malt, 42-44% of purified water, 44.4-51.8% of whey, 0.1-0.2% of hop, 0.1-0.2% of kefir zymocyte, 0-3% of fruit juice and 0-0.2% of fruity essence. The preparation method is characterized in that the mixture of kefir flora fermented whey and wort is added after the whey and the wort are respectively prepared, and the juice and flavor materials are added to improve the taste. The milone has the nutrition of beer and has the function of the whey protein and the kefir probiotics. The alcohol content in the finished product of the milone is 0.5-2.0% (V / V), the milone is cool, tasty and refreshing, and the favors of different crowds can be satisfied.

Description

technical field [0001] The invention relates to whey wine and a preparation method thereof, belonging to the field of dairy processing. Background technique [0002] Whey is a by-product of the cheese industry. It is the remaining product after the milk is coagulated by enzymes to separate casein and part of the fat in the cheese making process. minerals. At present, most of the whey wine reported in domestic literature is made of beer yeast, which has no obvious difference in taste from traditional beer. The whey wine made by fermenting whey and wort with kefir bacteria has not yet Find. Contents of the invention [0003] The invention utilizes kefir (kefir) flora to ferment whey and wort mixture, and adds fruit juice and flavor material to improve the flavor of whey wine. The alcohol content of the finished product is between 0.5% and 2.0% (V / V), refreshing and delicious, and can satisfy the preferences of different groups of people. The specific technical scheme is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
Inventor 王明权王春光郭建君李达温慧颖
Owner 广泽乳业有限公司
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