Distilled posset and method for preparing same

A technology of milk wine and milk, which is applied in the field of wine making, can solve problems such as the inability to increase the alcohol content, waste of resources, and difficulty in determining the alcohol content of finished wine, and achieve the effects of saving resources, improving sleep, and stabilizing quality

Inactive Publication Date: 2007-05-16
刘增国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method also has the problems of waste of resources, difficulty in determining t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The natural milk is put into the hot and cold cylinder to heat and stir to separate the cream on the top layer and the protein on the bottom layer. Take 100 kg of whey from the middle layer and put it into the sterilized fermenter for sterilization. After cooling, add Saccharomyces cerevisiae to control the fermentation temperature 26°C-30°C, fermented for about 18 days, then distilled, filtered, and blended to make about 10 kilograms of finished milk wine with an alcohol content of 35 degrees.

Embodiment 2

[0021] Same as Example 1, after fermentation, distill at 80°C-90°C, cool the distilled fraction for 5-10 days, filter and prepare milk wine with a degree of 15-38°C.

Embodiment 3

[0023] Same as in Example 2, the distilled fractions are cooled, placed and filtered, and then mixed with pure water to form a finished milk wine with an alcohol content of 15-38 degrees.

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PUM

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Abstract

The invention discloses a distilled milk wine, which is characterized by the following: adopting milk as raw material to ferment; distilling to obtain alcohol beverage; sterilizing whey; inoculating; fermenting; distilling; filtering; allocating. The invention displays sweet and milk taste, which improves sleepiness and beauty.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a wine making technology using milk as a raw material, more specifically to a distilled milk wine and a preparation method thereof. Background technique [0002] At present, the industrial production of milk wine is mainly brewed with fresh milk or other starchy substances added to fresh milk, because the cream and casein contained in fresh milk have a negative impact on the fermentation process and the taste of the finished product, and cause waste of resources. Some fermented milk wine is made by filtering after fermentation, because the alcohol content of the finished wine is not easy to determine, which affects the stability of the wine quality. In addition, adopt the method for filtering to produce the fermented milk of higher alcoholic strength. [0003] CN1192469A discloses a kind of fermented milk wine and its preparation method, in this method, milk is directly ferm...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘增国
Owner 刘增国
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