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Method for producing milk wine

A technology of milk wine and fresh milk, which is applied in the field of wine making, can solve the problems of increasing the pressure on milk suppliers, prolonging the production cycle of milk wine, and the growth of lactic acid bacteria, and achieve the effects of shortening the fermentation time, no suspended matter, and stable properties of milk wine

Inactive Publication Date: 2016-09-21
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in these production techniques, fermentation time is all longer, and long fermentation time can cause the growth of lactic acid bacteria, thereby makes the deterioration of milk wine; Simultaneously, longer fermentation time causes milk wine production cycle to elongate, in the surplus of milk source, milk Under the environment of severe slow sales, the pressure on milk suppliers has been intensified

Method used

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  • Method for producing milk wine
  • Method for producing milk wine

Examples

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Effect test

Embodiment 1

[0029] Ferment fresh milk at 20°C for 40 hours, separate and remove fat and other solid substances to obtain fresh whey liquid; the weight ratio of fresh whey liquid and fermented whey is 4:1, and the weight ratio of fresh whey liquid and simple sugar is The ratio is 10:1, fresh whey liquid and fresh milk are mixed at a weight ratio of 3:1, and then the mixed solution is fermented at 20°C for 85 hours to obtain a re-fermented product; the re-fermented product is separated and removed After solid matter, distill it for the first time at 90°C for 1 hour to obtain milk wine with an alcohol content of 11%; homogenize and filter the product after the first distillation, and distill the filtered product at 90°C for 2 hours to obtain the alcohol content It is 30% milk wine.

Embodiment 2

[0031] Ferment fresh milk at 25°C for 60 hours, separate and remove fat and other solid substances to obtain fresh whey liquid; the weight ratio of fresh whey liquid and fermented whey is 10:1, and the weight ratio of fresh whey liquid and simple sugar is The ratio is 30:1, fresh whey liquid and fresh milk are mixed at a weight ratio of 10:1, and then the mixed solution is fermented at 25°C for 105 hours to obtain a re-fermented product; the re-fermented product is separated and removed After the solid matter, distill it for the first time at 100°C for 3 hours to obtain milk wine with an alcohol content of 28%; homogenize and filter the product after the first distillation, and distill the filtered product at 100°C for 1 hour to obtain the alcohol content It is 70% milk wine.

Embodiment 3

[0033] Ferment fresh milk at 23°C for 48 hours, separate and remove fat and other solid substances to obtain fresh whey liquid; the weight ratio of fresh whey liquid and fermented whey is 6:1, and the weight ratio of fresh whey liquid and simple sugar is The ratio is 20:1, fresh whey liquid and fresh milk are mixed at a weight ratio of 8:1, and then the mixed solution is fermented at 23°C for 96 hours to obtain a re-fermented product; the re-fermented product is separated and removed After solid matter, distill it for the first time at 95°C for 2 hours to obtain milk wine with an alcohol content of 20%; homogenize and filter the product after the first distillation, and distill the filtered product at 95°C for 3 hours to obtain the alcohol content It is 50% milk wine.

[0034]Certainly, except the situation enumerated in embodiment one to embodiment three, other ratios of each material in other fermentation temperature, fermentation time, distillation temperature, distillation...

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Abstract

The invention relates to a method for producing milk wine. The method is characterized by comprising the following steps: carrying out primary fermentation on fresh milk; separating products after the primary fermentation to remove solid substances so as to obtain fresh whey; adding fermented whey, monosaccharide and fresh milk into the fresh whey for secondary fermentation; separating and removing the solid substances in products of secondary fermentation; carrying out primary distillation on the products of secondary fermentation after the solid substances are removed; homogenizing products of primary distillation; filtering the homogenized products; carrying out secondary distillation on the filtered products, wherein the time for the primary fermentation is 40-60 hours, and the time for the secondary fermentation is 85-105 hours. The method for producing milk wine provided by the invention is short in fermentation time, so that the production period of the milk wine is shortened, and the problem of excess milk source is effectively solved.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for making milk wine. Background technique [0002] The milk wine has a sweet and soft taste and rich nutrition. In the existing milk wine production process, the common ones are: method 1: use whey powder as raw material, dissolve it in demineralized water, add starter to ferment to make whey original wine, and then blend to make sugar-containing or sugar-free milk Clear milk wine; method two: use skim milk as raw material, after fermentation, blend high-purity edible alcohol, sugar and other food additives in an appropriate proportion. But in these production techniques, fermentation time is all longer, and long fermentation time can cause the growth of lactic acid bacteria, thereby makes the deterioration of milk wine; Simultaneously, longer fermentation time causes milk wine production cycle to elongate, in the surplus of milk source, milk The severe slow-moving environm...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 盖哈木西格图
Owner 盖哈木西格图
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