Yoghurt prepared liquor and preparation method thereof

A technology for preparing wine and yogurt, applied in the preparation of alcoholic beverages, etc., can solve problems affecting appearance and consumer experience, improve product appearance and consumer experience, avoid protein precipitation, and ensure sweet and sour taste

Inactive Publication Date: 2019-06-25
麒麟啤酒(珠海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt belongs to protein, and large particles of protein are easy to settle in an acidic solution system with distilled alcohol as the base and added acids, and eventually form a precipitate at the bottom of the container, affecting the appearance and consumer experience

Method used

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  • Yoghurt prepared liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of yoghurt concoction made from the following raw materials: according to the mass concentration, it includes 10-15% fructose syrup, 0.01-0.05% sodium carboxymethylcellulose, 0.0005-0.002% pectin, and 0.08-0.12% lactic acid bacteria beverage %, citric acid 0.03-0.07%, malic acid 0.1-0.2%, sodium citrate 0.05-0.1%, lactic acid 0.01-0.02%, yogurt essence 0.06-0.12%, sweet orange juice 0.01-0.03%, grapefruit juice 0.01-0.03 %, vodka 3.0-3.3%, emulsified essence 0.03-0.09%, purified water 20-30%, and the balance is deoxygenated water.

Embodiment 2

[0014] The yogurt wine is characterized in that, according to the mass concentration, it includes 13% fructose syrup, 0.03% sodium carboxymethylcellulose, 0.001% pectin, 0.1% lactic acid bacteria beverage, 0.05% citric acid, 0.125% malic acid, lemon Sodium acid 0.07%, lactic acid 0.013%, yogurt flavor 0.09%, sweet orange juice 0.02%, grapefruit juice 0.02%, vodka 3.18%, emulsified flavor 0.06%, purified water 25%, the balance is deoxygenated water.

[0015]

[0016] For example, in the actual production process, if a total of 4800g of yogurt wine is produced, the mass concentration of each formula is shown in the following table:

Embodiment 3

[0018] A method for preparing yogurt wine, step 1, heating quantitative pure water to 65±2°C and pouring it into a gelatinization pot, adding quantitative fructose syrup while stirring, and then adding quantitative sodium carboxymethylcellulose and pectin , and then stir evenly, the sodium carboxymethylcellulose and pectin in it flow into a container in turn, use a small amount of pure water above 80°C to stir into a paste, then dilute with hot water, add it to the gelatinization pot and stir for 10 minutes , so that the dissolution is completed; step 2, add quantitative lactic acid bacteria beverage to the gelatinization pot while stirring, and then stir evenly; step 3, add quantitative citric acid, malic acid, sodium citrate, lactic acid to the In the gelatinization pot, stir evenly, add quantitative pure water and then cool it for later use; step 4, add the contents of the gelatinization pot into the mixing tank, and then add quantitative yogurt essence, sweet orange juice, ...

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Abstract

The invention relates to the field of distilled liquors and prepared liquors thereof, in particular to yoghourt prepared liquor which is prepared from, by mass, the following raw material components:10%-15% of high fructose syrup, 0.01-0.05% of sodium carboxymethylcellulose, 0.0005%-0.002% of pectin, 0.08%-0.12% of lactic acid bacteria beverage, 0.03%-0.07% of citric acid, 0.1%-0.2% of malic acid, 0.05%-0.1% of sodium citrate, 0.01-0.02% of lactic acid, 0.06%-0.12% of yogurt essence, 0.01%-0.03% of sweet orange juice, 0.01-0.03% of grapefruit juice, 3.0%-3.3% of vodka, 0.03%-0.09% of emulsified essence, 55%-65% of pure water and the balance deoxygenated water. The invention also provides a preparation method of the yoghourt prepared liquor.

Description

technical field [0001] The invention relates to the field of distilled liquor and its blended liquor, in particular to a yogurt blended liquor and a preparation method thereof. Background technique [0002] At present, there is no yogurt taste in the field of domestic wine blending, because it is difficult to add yogurt. Yogurt is protein, and large particles of protein are easy to settle in an acidic solution system with distilled alcohol as the base and added acids, and eventually form a precipitate at the bottom of the container, affecting the appearance and consumer experience. [0003] If it is necessary to develop such a taste, the difficulty is how to ensure that the protein particles from yogurt are stably suspended in the wine and will not settle. Contents of the invention [0004] Based on this, aiming at the deficiencies in the prior art, the present invention provides a yogurt blended wine, which can avoid the effect of protein particles settling in the wine l...

Claims

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Application Information

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IPC IPC(8): C12G3/05C12G3/06
Inventor 徐春婷李寅李霞谭海山
Owner 麒麟啤酒(珠海)有限公司
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