Compound fruit juice koumiss processing wine formula through enzymatic hydrolysis of cow milk protein polypeptide

Abstract

The invention discloses a compound fruit juice koumiss processing formula through enzymatic hydrolysis of cow milk protein polypeptide. The koumiss comprises the following raw materials: 140 mg / L of enzyme, cane sugar for adjusting the sugar content being 15%, a Kiwi berry concentrated juice with concentration being 4%, 0.35% of a kefir starter, 60% of a broth, 6% of sugar, 0.28% of acid, 0.1% ofa sweetener, 0.5% of a stabilizing agent, 0.06% of composite essence, and 8 mg / L of a flavor reinforcing agent. The formula changes the form of the koumiss, increases the koumiss stability, and enhances the health care performance of the koumiss. The sterilized skim cow milk is subjected to protein enzyme hydrolysis for transferring to the biology bio polypeptide and free amino acid which are easily absorbed by human body, the health-care fruit juice is cooperated, the materials are blended by alcohol yeast and lactic acid bacteria through mixing and fermentation, and the novel health-care koumiss having the advantages of no solidification and deposition, bright color, rich bouquet, abundant milk protein polypeptide and amino acid, and complementary nutrition of animals and plants.

Description

technical field [0001] The invention relates to a beverage, in particular to an enzymatically hydrolyzed milk protein polypeptide compound fruit juice milk wine processing formula, which belongs to the technical field of food and beverage processing. Background technique [0002] Milk wine is a nutritious and health-care functional alcoholic beverage made from milk through alcoholic fermentation or blended with alcohol. The function of the nervous system is a health drink. The traditional fermented kefir production process is that milk is sterilized and then directly connected to alcoholic yeast for fermentation to make milk fermented wine. As the alcohol produced during fermentation coagulates the milk proteins, a product similar to set yogurt is formed. Its products are poor in stability, viscous, opaque, rough in taste, and poor in flavor. At the same time, the coagulated milk protein is difficult to be digested and absorbed by the human body; the traditional production...

AI Technical Summary

Problems solved by technology

Up to now, no one has researched and developed the milk wine production process that uses enzymatic hydrolysis technology to change the characteristics of milk and then carries out alcoholic fermentation