Milk baijiu with nutritional ingredients easy to absorb and preparation method of milk baijiu

Abstract

The invention discloses a milk baijiu with nutritional ingredients easy to absorb and a preparation method of the milk baijiu. The preparation method comprises the following steps that S1, glutinous rice is cleaned, then the glutinous rice is cooked, and the cooked glutinous rice is sprinkled for cooling; S2, after the temperature of the steamed glutinous rice is reduced to a set temperature, fresh and qualified raw milk is selected, and the steamed glutinous rice and the fresh and qualified raw milk are uniformly mixed according to a certain mass ratio to obtain a mixed raw material; and S3, distiller's yeast is added into the mixed raw material for being uniformly stirred, then a nest is built, then heat-preservation fermentation is carried out, and the milk baijiu is obtained. The milk baijiu product prepared by the preparation method is mellow, sweet and tasty, has rich rice wine fragrance, complete rice grains and moderate solid content, and has rich milk fragrance and unique fragrance of rice wine; the milk baijiu is mellow and soft in mouth feel, harmonious in wine taste and milk taste, unique in style and excellent in mouth feel; and meanwhile, nutrient substances are converted into small molecular substances which are easily absorbed by human bodies, and the alcoholic strength is low, so that the milk baijiu is more suitable for most people to eat, and the market potential is increased.

Description

technical field [0001] The invention relates to the technical field of milk liquor processing, in particular to a milk liquor with easily absorbed nutritional components and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, people's tastes have become more and more "sophisticated", and their requirements for food have become higher and higher. Needs for nutrition and health must be met. So after launching a product called "Milk Baijiu" in Gejiu City, people couldn't wait to try this new product, and "Milk Baijiu" gradually became familiar to people. The existing milk liquor is made by scooping out an appropriate amount of brewed sweet liquor and putting it into fresh iced milk. The mellow Chadian milk neutralizes the sweetness of the sweet liquor, coupled with the ice-cold taste, it is memorable Infinity is simply an artifact to quench the heat and thirst in summer. People can also add an approp...

AI Technical Summary

Problems solved by technology

[0003] However, milk liquor on the market only ferments glutinous rice, not milk. The "milk liquor" obtained by mixing milk and rice wine only achieves the fusion of flavor and taste, but the nutrients are separated and independent. For example, for milk It is said that after people drink "milk liquor", a large amount of macromolecular protein in milk needs to be digested and decomposed by the human body into small molecular substances such as amino acids before it can be absorbed by the human body. Nutrients cannot be fully utilized, and preservatives need to be added Additives to prevent milk from spoiling, and at the same time, it is not suitable for consumers who are intolerant to milk

However, if the milk is fermented first and then mixed with rice wine, since the bacteria in the fermented milk are not of the same type as those in the rice wine, "competitive behavior" may occur, resulting in the taste of the final mixed milk liquor. The flavor is difficult to control, and after mixing two raw materials with different flavors and tastes, it is difficult to unify the flavor of the milk liquor, the taste is blunt, lacks a sense of hierarchy, and it is difficult to achieve a blended taste

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