Tibetan yak fresh milk protoplasm wine

A technology of yak milk and puree wine, which is applied in the field of milk wine to achieve the effect of helping blood circulation and promoting metabolism

Pending Publication Date: 2018-11-23
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 at present there is not a kind of Tibetan yak milk fresh milk puree wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, a Tibetan yak milk fresh milk puree wine is characterized in that it is completed by the following steps: Tibetan yak fresh milk - purification - filtration - sterilization - cooling - inoculation - fermentation - high shear - deployment - homogenization —Filling—pasteurization—finished product—storage;

[0017] 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;

[0018] The technological conditions of the filtering process are: filter the Tibetan yak fresh milk in the container with a sieve to remove yak hair and insoluble impurities, and store the Tibetan yak fresh milk for later use;

[0019] The technological conditions of the sterilization process are as follows: the filtered Tibetan yak fresh milk is heated to 75°C un...

Embodiment 2

[0028] Embodiment 2, a Tibetan yak milk fresh milk puree wine is characterized in that it is completed by the following steps: Tibetan yak fresh milk—purification—filtration—sterilization—cooling—inoculation—fermentation—high shearing—deployment—homogenization —Filling—pasteurization—finished product—storage;

[0029] 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;

[0030] The technological conditions of the filtering process are: filter the Tibetan yak fresh milk in the container with a sieve to remove yak hair and insoluble impurities, and store the Tibetan yak fresh milk for later use;

[0031] The technological conditions of the sterilization process are as follows: the filtered Tibetan yak fresh milk is heated to 78°C at 100°C under no...

Embodiment 3

[0040] Embodiment 3, a Tibetan yak milk fresh milk puree wine is characterized in that it is completed by the following steps: Tibetan yak fresh milk - purification - filtration - sterilization - cooling - inoculation - fermentation - high shear - deployment - homogenization —Filling—pasteurization—finished product—storage;

[0041] 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;

[0042] The technological conditions of the filtering process are: filter the Tibetan yak fresh milk in the container with a sieve to remove yak hair and insoluble impurities, and store the Tibetan yak fresh milk for later use;

[0043] The technological conditions of the sterilization process are as follows: the filtered Tibetan yak fresh milk is heated to 80°C un...

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PUM

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Abstract

The invention discloses Tibetan yak fresh milk protoplasm wine, relating to the technical field of milk wine. The Tibetan yak fresh milk protoplasm wine is prepared through the following steps: Tibetan yak fresh milk-purification-filtration-sterilization-cooling-inoculation-fermentation-high shearing-blending-homogenizing-filling-pasteurisation-finished product-storage. The Tibetan yak fresh milkprotoplasm wine has the following beneficial effects: the Tibetan yak fresh milk wine contains a large quantity of organic acid, sixteen kinds of amino acid, four kinds of protein, six kinds of vitamin, microelements and mineral substances, the Tibetan yak fresh milk wine is brewed wine, so that the nutritional ingredients of the fresh milk protoplasm wine are all retained in the wine, and if drunk frequently, the milk wine is conducive to blood circulation and promotion of metabolism and has the effects of replenishing blood, nourishing skin, relaxing muscle, stimulating blood circulation andprolonging life.

Description

technical field [0001] The invention relates to the technical field of milk wine, in particular to Tibetan yak milk fresh milk 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 zi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/127
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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