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Preparation of wine from lactoserum

A processing method and technology for sake, applied in the field of milk wine processing, can solve the problems of low sugar content, high cost, unfavorable mass production, etc., and achieve the effect of excellent taste

Inactive Publication Date: 2005-10-12
骆承庠 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The popular fermented milk wine abroad is milk wine (Kefir Kefir) and sour kumis (Kumis Kumis) that originate in the Caucasus region of Central Asia, and some countries in Europe and the United States have industrialized production; "Riha" is made from whey and fresh milk, and then fermented by lactic acid bacteria and yeasts. High, low sugar content, affecting the taste of milk wine, not conducive to mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0005] Embodiment 1: The processing method of cheese sake in this embodiment is completed by the following steps: a. Take 1 part of whey and 2 to 5 parts of grains containing starch according to the ratio of parts by weight, mix the whey and grains and steam cooked and cooled; b, in the cooled mixture, respectively add 1 to 5% of the total weight of the mixture of brittle yeast, 1 to 5% of lactic acid bacteria and 1 to 5% of S. Fermentation at a temperature of 35°C for 7 to 20 days; c, distilling the fermented mixture to make milk wine base wine with an ethanol content of 10 to 60%; d, making milk wine base wine with an ethanol content of 10 to 60% The finished product is made by aging, blending and filling with traditional techniques.

specific Embodiment approach 2

[0006] Specific embodiment two: The difference between this embodiment and specific embodiment one is: in step a, take 1 part of whey and 2.1 parts of grains containing starch according to the ratio of parts by weight; in step b, add 1.1 parts of the total weight of the mixture to the mixture % brittle-walled yeast, 1.1% lactic acid bacteria and 1.1% S. cerevisiae are mixed, and then the mixture is fermented at a temperature of 26° C. for 8 days; c step is made into milk wine base wine with an ethanol content of 11%; d step The milk wine base wine with an ethanol content of 11% is aged, blended and filled with traditional techniques to make a finished product.

specific Embodiment approach 3

[0007] Specific embodiment three: the difference between this embodiment and specific embodiment one is: in step a, take 1 part of whey and 4.9 parts of cereals containing starch according to the ratio of parts by weight; in step b, add 4.9 parts of the total weight of the mixture to the mixture 4.9% brittle-walled yeast, 4.9% lactic acid bacteria and 4.9% brewer's koji are mixed, and then the mixture is fermented at a temperature of 34° C. for 19 days; in the c step, making ethanol content is 59% milk wine base wine; d step The milk wine base wine with an ethanol content of 59% is aged, blended and filled with traditional techniques to make a finished product.

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PUM

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Abstract

The invention is about the process to produce the milk wine (lactic sake). The process is: a. milk serum 1, grain 2-5; b. adding 1-5% yeast, mixing the 1-5% lactic acid bacteria and 1-5% leavenbent then to ferment for 7-20days at 25-35deg.C ; c. distilling the mixture to 10-60% base wine; d. brewing the base wine. The process is easy to do, and the product has the good taste.

Description

Technical field: [0001] The invention relates to a processing method of milk wine, in particular to a processing method of cheese sake. Background technique: [0002] The production and drinking of wine have a long history in various countries, and different varieties can be produced because of their different places of origin, raw materials, and process conditions. The traditional brewing process is roughly: ethanol-containing beverages made from starch-rich raw materials through saccharification, alcoholic fermentation, distillation or non-distillation. Milk wine is a traditional beverage wine of the Mongolian people in my country. It is made from whole milk, skimmed milk and whey with milk or dairy products as raw material. According to the difference of processing technology, it can be divided into fermented milk wine and distilled milk wine. Fermented milk wine is made of milk or mare's milk, fermented by lactic acid bacteria and yeast, and has a very low alcohol cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 骆承庠魏宝良
Owner 骆承庠
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