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

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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,

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] The fresh milk is fermented at 20°C for 40 hours, and solid substances such as fat are separated and removed to obtain fresh whey; the weight ratio of fresh whey to fermented whey is 4:1, and fresh whey to monosaccharide by weight The ratio is 10:1, and the fresh whey 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; separate and remove the re-fermented product. After the solid substance, it was first distilled at 90 ° C for 1 hour to obtain milk wine with an alcohol content of 11%; the product after the first distillation was homogenized and filtered, and the filtered product was distilled at 90 ° C for 2 hours to obtain the alcohol content. 30% milk wine.

Example Embodiment

[0030] Embodiment 2

[0031] The fresh milk is fermented at 25°C for 60 hours, and solid substances such as fat are separated and removed to obtain fresh whey; the weight ratio of fresh whey to fermented whey is 10:1, and the weight ratio of fresh whey to monosaccharide is 10:1. The ratio is 30:1, and the fresh whey 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; separate and remove the re-fermented product. After the solid substance, it was first distilled at 100°C for 3 hours to obtain milk wine with an alcohol content of 28%; the product after the first distillation was homogenized and filtered, and the filtered product was distilled at 100°C for 1 hour to obtain an alcohol content. 70% milk wine.

Example Embodiment

[0032] Embodiment 3

[0033] The fresh milk was fermented at 23 ° C for 48 hours, and the solid substances such as fat were separated and removed to obtain fresh whey; The ratio is 20:1, and fresh whey 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; separate and remove the re-fermented product. After the solid substance, it was first distilled at 95°C for 2 hours to obtain milk wine with an alcohol content of 20%; the product after the first distillation was homogenized and filtered, and the filtered product was distilled at 95°C for 3 hours to obtain an alcohol content. 50% milk wine.

[0034]Of course, in addition to the cases listed in Examples 1 to 3, other fermentation temperatures, fermentation times, distillation temperatures, distillation times, and other ratios of the substances in the re-fermentation are also possible; only in the cases listed in Examples 1 to 3 , t...

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PUM

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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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