Fermented whey wine and preparation method of whey wine
A fermented whey technology, applied in the field of waste resource utilization, can solve the problem of losing whey nutrients, etc., and achieve the effect of increasing alcohol content, reducing the amount of addition, and enriching the nutritional value
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Embodiment 1
[0020] The fresh whey liquid was selected to detect that the lactose content was 4.6%, the pH was 4.5-5.0, and the lactic acid was 0.27%. The whey liquid was concentrated twice by water bath distillation, and the lactose content was detected to be 8.1% after concentration. After concentration, stand and filter to obtain clarified whey for later use. Sterilize the filtered whey at 90-95°C for about 15 minutes. After cooling, add 5% Kluyveromyces lactis in the logarithmic phase and ferment for 2 days at 200 r / min at 30°C. Take the supernatant every 2 hours to detect that the lactose content is 0.6%, let it stand for 2-3 hours, and discharge the yeast Bacteria obtained the supernatant, and the alcohol content was 3.3%vol. Insert 5% Saccharomyces cerevisiae and 25% food-grade white sugar, ferment at 200 r / min 30°C for 24 hours, the number of yeasts detected is 130 million / mL, stand still and anaerobically ferment at 30°C, every Stir once every 24 hours. After 3 days of fermenta...
Embodiment 2
[0023] The fresh whey liquid was selected to detect that the lactose content was 4.6%, the pH was 4.5-5.0, and the lactic acid was 0.27%. The whey liquid is concentrated by 2.5 times by water bath distillation, and the lactose content after concentration is 10.4%. After concentration, stand and filter to obtain clarified whey for later use. Sterilize the filtered whey at 90-95°C for about 15 minutes. After cooling, add 5% Kluyveromyces lactis in logarithmic phase and ferment at 200 r / min at 30°C for 2 days. Take the supernatant every 2 hours to detect that the lactose content is 0.8%, let it stand for 2-3 hours to discharge the yeast to obtain the supernatant, and the alcohol content is 4.2%vol. Insert 5% Saccharomyces cerevisiae and 27% food-grade white sugar, ferment at 200 r / min30℃ for 24 hours, the number of yeasts detected is 140 million cfu / mL, stand still and anaerobically ferment at 30℃, every Stir once every 24 hours. After 3 days of fermentation, the supernatant w...
Embodiment 3
[0026] The fresh whey liquid was selected to detect that the lactose content was 4.6%, the pH was 4.5-5.0, and the lactic acid was 0.27%. The whey liquid is concentrated 3 times by water bath distillation, and the lactose content after concentration is 12.3%. After concentration, stand and filter to obtain clarified whey for later use. Sterilize the filtered whey at 90-95°C for about 15 minutes. After cooling, add 5% Kluyveromyces lactis in logarithmic phase and ferment at 200 r / min at 30°C for 2 days. The supernatant was taken every 2 hours to detect that the lactose content was 0.8%, and the supernatant was obtained by standing still to discharge the yeast, and the alcohol content was detected to be 5.5%vol. Insert 5% Saccharomyces cerevisiae and 30% food-grade white sugar, ferment at 200 r / min 30 °C for 24 hours, the number of yeasts detected is 130 million / mL, stand still and anaerobically ferment at 30 °C, every Stir once every 24 hours. After 3 days of fermentation, t...
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