Yak milk whey primary pulp liquor

A technology of yak milk and puree wine, applied in the field of milk wine, to promote metabolism and help blood circulation

Pending Publication Date: 2018-11-06
刚察县隆达农畜产品经营加工有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no Tibetan yak milk whey puree wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, a Tibetan yak milk whey puree wine, characterized in that: yak milk - purification - degreasing - acidification - separation - filtration - sterilization - cooling - inoculation - fermentation - deployment - high shear - homogenization - sterilization —filling—finished product—storage;

[0020] Among them: The technological conditions of the purification process are: wash the teats of Tibetan yaks with warm water, disinfect the teats of Tibetan yaks with 75% alcohol, use a breast pump or manual milking, and put the fresh milk of Tibetan yaks in a clean container for later use;

[0021] The technological conditions of the degreasing process are: use a milk separator to separate cream and cheese, and then separate cheese and whey;

[0022] The technological conditions of the acidification process are: inoculate with 10% lactic acid, adjust the temperature at 25°C, and acidify for 5 days;

[0023] The technological conditions of the separation process are: sepa...

Embodiment 2

[0034] Example 2, a Tibetan yak milk whey puree wine, characterized in that: yak milk—purification—defatting—acidification—separation—filtration—sterilization—cooling—inoculation—fermentation—deployment—high shear—homogenization—sterilization —filling—finished product—storage;

[0035] Among them: The technological conditions of the purification process are: wash the teats of Tibetan yaks with warm water, disinfect the teats of Tibetan yaks with 75% alcohol, use a breast pump or manual milking, and put the fresh milk of Tibetan yaks in a clean container for later use;

[0036] The technological conditions of the degreasing process are: use a milk separator to separate cream and cheese, and then separate cheese and whey;

[0037] The technological conditions of the acidification process are: inoculate with 12% lactic acid, adjust the temperature at 27°C, and acidify for 6 days;

[0038] The technological conditions of the separation process are: separation of cream, cheese and...

Embodiment 3

[0049] Example 3, a Tibetan yak milk whey puree wine, characterized in that: yak milk - purification - degreasing - acidification - separation - filtration - sterilization - cooling - inoculation - fermentation - deployment - high shear - homogenization - sterilization —filling—finished product—storage;

[0050]Among them: The technological conditions of the purification process are: wash the teats of Tibetan yaks with warm water, disinfect the teats of Tibetan yaks with 75% alcohol, use a breast pump or manual milking, and put the fresh milk of Tibetan yaks in a clean container for later use;

[0051] The technological conditions of the degreasing process are: use a milk separator to separate cream and cheese, and then separate cheese and whey;

[0052] The technological conditions of the acidification process are: inoculate with 15% lactic acid, adjust the temperature at 30°C, and acidify for 7 days;

[0053] The technological conditions of the separation process are: separ...

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PUM

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Abstract

The invention provides yak milk whey primary pulp liquor and relates to the technical field of fermented milk. The yak milk whey primary pulp liquor is characterized by being made by the following steps of yak milk collection, purification, degreasing, acidification, separation, filtration, sterilization, cooling, inoculation, fermentation, blending, high shearing, homogenizing, sterilization, filling, finished product obtaining and warehousing. The yak milk whey primary pulp liquor has the advantages that the yak milk whey primary pulp liquor contains a large amount of organic acid, sixteen amino acids, four proteins, six vitamins, trace elements and mineral substances, the yak milk whey primary pulp liquor is made by adding basic liquor into brewed liquor, the basic liquor is whey distilled re-steaming liquor, has the alcoholic strength of 60-65 degrees and is used for alcoholic strength regulation, therefore, most nutritional ingredients in whey are retained in the liquor, and the yak milk whey primary pulp liquor is conductive to blood circulation and metabolism promotion and has the effects of enriching blood, nourishing skin, relaxing the muscles, stimulating the blood circulation and prolonging life after a drinker often drinks the liquor.

Description

technical field [0001] The invention relates to the technical field of milk wine, in particular to Tibetan yak milk whey puree wine. Background technique [0002] The yak is a unique breed of cattle that grows on the snowy line of the Qinghai-Tibet Plateau at an altitude of 3,500-4,500 meters. It is the mammal that lives at the highest altitude in the world. Yaks are only suitable for semi-wild grazing. Strong body, high cold resistance, low oxygen resistance, special climatic conditions and growth methods. It is endowed with mysterious power, but its milk production is only 1-1.5 kg per day, and the milk production cycle is very short, only about 4 and a half months and 135 days. Yak milk is an original ecological characteristic product in plateau Tibetan areas. Yak milk contains 15%, 15%, and 6% more amino acids, proteins, and vitamins than ordinary milk. Among the trace elements, the iron contained in yak milk is 9.8 times that of ordinary milk, the content of zinc is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/02C12G3/04
Inventor 万德块赛毛措索南公宝
Owner 刚察县隆达农畜产品经营加工有限责任公司
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