Milk wine brewing process and equipment
By using milk tofu slurry and whey powder as raw materials, combined with specific brewing processes and equipment, the problem of food resource waste in the existing milk wine brewing process is solved, and the conservation and diversified production of milk wine is achieved.
Patent Information
- Application Number
- CN202411870666.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-18
- Publication Date
- 2025-03-04
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing milk wine brewing process requires a large amount of fresh milk or yogurt as raw materials, resulting in waste of food resources.
Milk tofu slurry and whey powder are used as raw materials for brewing milk wine, and fermentation, distillation and aging are carried out through specific process steps and equipment to prepare milk wine with different alcohol content.
It saves food resources and can produce low-alcohol milk wine or high-alcohol milk wine. The process equipment integrates fermentation and distillation, making it flexible and convenient.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a milk wine brewing process and equipment. Background Art
[0002] Mongolians have a long history of making "milk wine", which is one of their main beverages. The Mongolian milk wine is thick and mellow, colorless and transparent, and can be drunk by men, women, old and young. Traditional milk wine includes fermented low-alcohol milk wine and distilled high-alcohol milk wine.
[0003] In the related art, the brewing process of fermented low-alcohol milk wine is as follows: fresh milk and sucrose are used as the main raw materials, and rennet is added as an auxiliary material. The fermentation agent is cultivated by mixing pure lactic acid bacteria and yeast, and the process is completed through the following process steps: (1) the raw milk is sterilized and purified to obtain raw milk; (2) rennet is added to the raw milk, heated and coagulated at 35-40°C, and whey liquid is obtained after protein is removed; (3) sucrose is added to the whey liquid, heated and sterilized at a temperature of 70-90°C for 20-40 minutes, and the fermentation agent is added after cooling to 38-40°C, and at the same time, the sterilized fresh milk accounting for 20-28% of the weight percentage of the fresh milk is added three times; (4) at a temperature of 30-50°C, after fermentation for 13-20 days, the liquid is separated, and the milk wine is obtained after blending with water. It has the characteristics of pure milk aroma, mellow and refreshing, sweet and mellow taste.
[0004] The brewing process of distilled high-proof milk wine is as follows: add an appropriate amount of wine yeast to yogurt to start fermentation. Stir the yogurt every once in a while during the fermentation process to promote better fermentation. After fermentation to a certain extent, put the fermented yogurt into a pot and heat it to boiling. Condensate the steam produced by the boiling yogurt, and the distillate produced by the condensation is the high-proof milk wine.
[0005] Above-mentioned high degree kummer and low degree kummer brewing technology all use fresh milk or yogurt as raw material, and fresh milk or yogurt are all food resources with higher nutritional value. Therefore, need to develop a kind of kummer brewing technology that can save food resources. Summary of the invention
[0006] In order to develop a milk wine brewing process that can save food resources, the present application provides a milk wine brewing process and equipment.
[0007] In the first aspect, the present application provides a milk wine brewing process, which adopts the following technical solution:
[0008] A milk wine brewing process comprises the following steps:
[0009] Add whey powder and yeast into milk tofu swill, mix evenly to obtain a fermented material, ferment the fermented material at 21-29° C. for 3-9 days to obtain a fermented material;
[0010] The fermented material is mixed with the koji, and fermented at 25-29°C for 10-20 days to obtain mash;
[0011] The mash is subjected to solid-liquid separation, and the liquid is collected to obtain crude wine; or the mash is distilled at 70-80°C, and the distillate is collected to obtain base wine;
[0012] The crude wine is aged, blended, flavored and sterilized to obtain milk wine with an alcohol content of 4-18 degrees; the base wine is aged, blended, flavored and sterilized to obtain milk wine with an alcohol content of 19-48 degrees.
[0013] By adopting the above technical scheme, milk bean curd swill is the waste water of producing milk bean curd, mainly containing organic substances such as whey, protein, grease, and some inorganic salts and trace elements. Whey powder is made by drying the byproduct whey of making cheese or casein, and contains high-quality whey protein, albumin, globulin, lactoperoxidase and lactoferrin in whey powder, which can provide a large amount of lactose in the fermentation process, and produce a large amount of lactic acid, thereby reducing the pH value, which is conducive to yeast fermentation, and can also inhibit the growth of pathogenic bacteria. Therefore, adopting milk bean curd swill and whey powder as the raw material of brewing milk wine can save food resources. And the technology of the present application can produce low-alcohol milk wine, and can also produce high-alcohol milk wine, and can more conveniently select the milk wine that needs to be brewed.
[0014] In a specific embodiment, one or more of rock sugar, ebony powder, raisins, and red dates are added to the milk tofu swill together with whey powder.
[0015] By adopting the above technical solution, rock sugar, raisins and red dates all contain simple sugars such as glucose and fructose, which can promote yeast fermentation and increase the aroma, sweetness and balance of the wine. The unique dry fruit aroma of raisins and red dates will also blend with the mellow taste of kumis, increasing the flavor of kumis. Raisins are rich in iron, and red dates are rich in vitamins and minerals. These ingredients will eventually enter the kumis, enriching the nutritional value of kumis. The main components of ebony powder include a variety of amino acids, proteins, trace elements and other nutrients. After fermentation, the nutritional value of kumis can be improved, and the natural aroma of ebony powder can add a unique flavor to the kumis.
[0016] In a specific embodiment, the method for preparing milk tofu swill comprises the following steps:
[0017] Mix the milk and yogurt fermentation powder evenly, and ferment at 21-29°C for 2-5 days to obtain yogurt;
[0018] Heat the yogurt to 75-80°C while stirring, add a coagulant, keep stirring for 12-18 minutes, separate the solid from the liquid, pour the solid into a mold, and collect the separated liquid;
[0019] After the solid in the mold is left to stand for 25-35 minutes, the solid is squeezed to collect the liquid that seeps out of the solid;
[0020] The liquids collected twice are combined to obtain milk tofu swill.
[0021] By adopting the above technical scheme and following the above steps, milk tofu swill can be collected while making milk tofu, which helps to save food resources.
[0022] In the second aspect, the present application provides a device for use in a milk wine brewing process, which adopts the following technical solution:
[0023] A device applied to a milk wine brewing process comprises a carrier, a heater, a fermentation barrel, a stirring component, a condensation pipe, a pump liquid component, a temperature detector, an electronic display screen and a collecting barrel, wherein the heater and the collecting barrel are both mounted on the carrier, the fermentation barrel is mounted on the heater, the stirring component is mounted on the fermentation barrel, the stirring component is inserted into the fermentation barrel, one end of the condensation pipe is connected to the top of the fermentation barrel, one end of the pump liquid component is connected to the bottom of the fermentation barrel, the condensation pipe and the pump liquid component are both connected to the collecting barrel, the temperature detector is arranged on the inner wall of the fermentation barrel, the electronic display screen is mounted on the outer wall of the fermentation barrel, and the temperature detector is electrically connected to the electronic display screen.
[0024] By adopting the above technical solution, the carrier is used to carry other components, and the entire brewing equipment can be moved by moving the carrier. Therefore, the brewing equipment of the present application is easy to move, use and store. In addition, the heater is used to heat the raw materials in the fermentation barrel, the stirring assembly is used to stir the raw materials, the temperature detector is used to detect the temperature in the fermentation barrel, and the electronic display screen displays the temperature value in real time, so as to facilitate the temperature in the fermentation barrel to be adjusted to the required range, which is helpful for fermentation at a suitable fermentation temperature and distillation at a suitable distillation temperature. The pump liquid assembly is used to pump the fermented wine from the bottom of the fermentation barrel to the collection barrel, and the condensation channel is used to pump the distilled wine from the top of the fermentation barrel to the collection barrel. Therefore, the brewing equipment of the present application integrates fermentation and distillation, which is not only smart and convenient, but also can produce both low-alcohol milk wine and high-alcohol distilled milk wine, which is suitable for daily brewing.
[0025] In a specific possible implementation scheme, the fermentation barrel includes an inner barrel, an outer barrel, a barrel cover and a lifting piece, the outer barrel is installed on a heater, the inner barrel is arranged in the outer barrel, the barrel cover is arranged on the top of the outer barrel, the lifting piece is arranged on the barrel cover, the lifting piece is connected to the inner barrel, a drain hole is provided on the bottom wall of the inner barrel, the condensation pipe is connected to the barrel cover, the temperature detector is inserted in the inner barrel, and the pump liquid assembly is connected to the bottom of the outer barrel.
[0026] By adopting the above technical solution, the raw materials in the inner barrel can be heated by heating the outer barrel. When the fermented wine needs to be discharged, the lifting part is operated to lift the inner barrel upward, and the fermented liquid in the inner barrel can be leaked into the outer barrel through the drain hole. The pump liquid component can be operated to discharge the wine at the bottom of the outer barrel to the collection barrel. Therefore, the above setting is not only conducive to gathering the fermented wine and quickly discharging the wine, but also prevents the fermented raw materials from clogging the pump liquid component, which is convenient for the smooth preparation of low-alcohol milk wine. The heater and the condensation pipe can cooperate to distill the fermented wine and discharge the distillate to the collection barrel, which is convenient for the smooth preparation of high-alcohol milk wine.
[0027] In a specific feasible implementation scheme, the lifting member includes a bottom frame, a cylinder, a cross bar and a lifting rope, the bottom frame is installed on the barrel cover, the cylinder is fixedly connected to the bottom frame, the cross bar is fixedly connected to the top of the cylinder, one end of the lifting rope is fixedly connected to the cross bar, and the other end of the lifting rope is fixedly connected to the inner barrel.
[0028] By adopting the above technical solution, when the wine in the outer barrel needs to be collected, the inner barrel can be lifted upward for a certain distance through the cooperation of the cylinder, the crossbar and the lifting rope, so that a space is formed between the bottom of the inner barrel and the inner bottom wall of the outer barrel, and the wine in the inner barrel can leak into the space and be transported to the collection barrel by the pump assembly. The inner barrel can be returned to its original position by shortening the operating cylinder.
[0029] In a specific possible implementation scheme, the condensation pipeline includes a steam outlet pipe, a spiral condenser, a distillate outlet pipe and a condensation valve, the steam outlet pipe is fixedly connected to the top of the outer barrel, one end of the spiral condenser is connected to the steam outlet pipe, and the other end of the spiral condenser is connected to the distillate outlet pipe, the condensation valve is installed on the steam outlet pipe, and the distillate outlet pipe is inserted in the collection barrel.
[0030] By adopting the above technical solution, when the condensation valve is opened, the steam in the inner barrel can enter the spiral condenser along the steam outlet pipe, and after being condensed into fractions in the spiral condenser, enter the collection barrel along the fraction outlet pipe, so as to prepare high-proof milk wine. When condensation is not required, closing the condensation valve can prevent steam from entering the steam outlet pipe, thereby maintaining the airtightness of the inner barrel, facilitating the control of the temperature in the inner barrel, and facilitating fermentation or heating.
[0031] In a specific possible implementation scheme, the stirring assembly includes a motor, a main gear, a sub-gear and a stirring paddle, the motor is mounted on the barrel cover, the main gear is mounted on the motor shaft of the motor, the stirring paddle is rotatably connected to the barrel cover, the bottom end of the stirring paddle is inserted in the inner barrel, the sub-gear is mounted on the top of the stirring paddle, and the main gear is meshed with the sub-gear.
[0032] By adopting the above technical solution, the motor drives the sub-gear and the stirring paddle to rotate through the main gear, and the stirring paddle can stir the fermentation raw materials in the fermentation barrel, which is conducive to full fermentation and improves the wine yield.
[0033] In a specific feasible implementation scheme, the liquid pump assembly includes a liquid pump, a liquid suction pipe, a liquid pump valve, a liquid outlet pipe, a guide pipe, a filter and a base, the base is installed on the carrier, the filter is installed on the base, the liquid pump is installed on the filter, one end of the liquid suction pipe is connected to the bottom of the outer barrel, the other end of the liquid suction pipe is connected to the liquid inlet end of the liquid pump, the liquid pump valve is installed on the liquid suction pipe, one end of the liquid outlet pipe is connected to the liquid inlet end of the filter, the other end of the liquid outlet pipe is connected to the liquid outlet end of the liquid pump, one end of the guide pipe is connected to the liquid outlet end of the filter, and the other end of the guide pipe is inserted into the collection barrel.
[0034] By adopting the above technical solution, the pump valve is opened, and the liquid pump can pump the wine obtained by fermentation at the bottom of the outer barrel into the filter, and then transport it to the collection barrel after filtration, so as to achieve the effect of collecting low-alcohol milk wine.
[0035] In summary, this application has the following beneficial effects:
[0036] 1. The process of the present application uses milk tofu swill and whey powder as raw materials for brewing milk wine, which can save food resources, can produce both low-alcohol milk wine and high-alcohol milk wine, and can more conveniently select the milk wine that needs to be brewed.
[0037] 2. In the present application, rock sugar, ebony powder, raisins and red dates are preferably used to increase the flavor of the milk wine.
[0038] 3. The equipment of the present application is applied to the milk wine brewing process, integrating fermentation and distillation. It is not only smart and convenient, but also can produce both low-alcohol milk wine and high-alcohol distilled milk wine, which is suitable for daily brewing. BRIEF DESCRIPTION OF THE DRAWINGS
[0039] Figure 1 It is a schematic diagram of the overall structure of the equipment used in the milk wine brewing process in this embodiment 1.
[0040] Figure 2 yes Figure 1Enlarged view of point A in the middle.
[0041] Figure 3 It is a cross-sectional view of the equipment used in the milk wine brewing process in this embodiment 1.
[0042] Description of reference numerals:
[0043] 1. Carrier; 2. Heater; 3. Fermentation barrel; 31. Inner barrel; 311. Drain hole; 312. Inner barrel body; 313. Straight rod; 32. Outer barrel; 321. Lower barrel body; 322. Upper cylinder; 323. Connecting ring; 324. Fixed ring; 33. Barrel cover; 331. Cover plate; 332. Movable cover; 333. Feeding port; 34. Lifting piece; 341. Bottom frame; 342. Cylinder; 343. Crossbar; 344. Lifting rope; 4 , stirring assembly; 41, motor; 42, main gear; 43, sub gear; 44, stirring paddle; 5, condensation pipe; 51, steam outlet pipe; 52, spiral condenser; 53, distillate outlet pipe; 54, condensation valve; 6, pump liquid assembly; 61, liquid pump; 62, liquid extraction pipe; 63, pump liquid valve; 64, liquid outlet pipe; 65, guide pipe; 66, filter; 67, base; 7, temperature detector; 8, electronic display screen; 9, collection bucket. DETAILED DESCRIPTION
[0044] The following is combined with Figure 1-3 , Examples and Comparative Examples further illustrate the present application in detail.
[0045] Example
[0046] Example 1
[0047] Reference Figure 1-3 The present embodiment provides a device for a milk wine brewing process, including a carrier 1, a heater 2, a fermentation barrel 3, a stirring assembly 4, a condensation pipe 5, a pump liquid assembly 6, a temperature detector 7, an electronic display screen 8 and a collection barrel 9. The heater 2 is located on the upper surface of the carrier 1, the bottom of the heater 2 is riveted to the carrier 1, and the collection barrel 9 is placed on the carrier 1. The heater 2 can be a gas stove or an electric stove, and the heater 2 of the present embodiment is an electric stove. The fermentation barrel 3 is riveted to the heater 2. The stirring assembly 4 is installed on the fermentation barrel 3, and the lower part of the stirring assembly 4 is inserted into the fermentation barrel 3. One end of the condensation pipe 5 is connected to the top of the fermentation barrel 3, and the other end is inserted into the collection barrel 9. One end of the pump liquid assembly 6 is connected to the bottom of the fermentation barrel 3, and the other end is connected to the collection barrel 9. The temperature detector 7 is arranged on the inner wall of the fermentation barrel 3, the electronic display screen 8 is installed on the outer wall of the fermentation barrel 3, and the temperature detector 7 is electrically connected to the electronic display screen 8.
[0048] Add the raw materials into the fermentation barrel 3, start the stirring component 4 to stir evenly. Then start the heater 2, the temperature detector 7 monitors the temperature in the fermentation barrel 3 in real time, and the electronic display screen 8 displays the value monitored by the temperature detector 7. Heat the fermentation barrel 3 to the specified temperature and ferment. After the fermentation is completed, stop heating, and guide the fermented liquid to the collection barrel 9 through the pump liquid component 6 to obtain low-alcohol milk wine. Alternatively, after the fermentation is completed, continue heating for distillation, and the distilled steam is condensed into wine through the condensation pipe 5, and dripped into the collection barrel 9 to obtain a distilled milk wine with a high alcohol content.
[0049] The fermentation barrel 3 includes an inner barrel 31, an outer barrel 32, a barrel cover 33 and a lifting member 34. The outer barrel 32 is mounted on the heater 2, the inner barrel 31 is arranged in the outer barrel 32, the barrel cover 33 covers the top of the outer barrel 32, the lifting member 34 is arranged on the barrel cover 33, and the lifting member 34 is connected to the inner barrel 31.
[0050] The outer barrel 32 includes a lower barrel body 321, an upper cylinder 322, a connecting ring 323 and a fixing ring 324. The lower barrel body 321 is mounted on the heater 2, and the connecting ring 323 is welded to the inner circumferential wall of the lower barrel body 321 and is located at the top of the lower barrel body 321. The upper cylinder 322 is welded to the inner circumferential wall of the connecting ring 323 and is located above the connecting ring 323. The fixing ring 324 is sleeved on the outer side of the upper cylinder 322 and is welded to the upper cylinder 322.
[0051] The barrel cover 33 includes a cover plate 331 and a movable cover 332. The cover plate 331 covers the top of the upper cylinder 322 and is welded to the upper cylinder 322. The cover plate 331 is provided with a feed port 333. The movable cover 332 is hinged on the cover plate 331 and covers the feed port 333. The movable cover 332 can be rotated or fixed on the cover plate 331, so that raw materials can be added from the feed port 333 or the outer barrel 32 can be closed to prevent steam leakage.
[0052] The inner barrel 31 includes an inner barrel body 312 and a straight rod 313, both of which are located in the lower barrel body 321. The straight rod 313 is welded to the top of the inner barrel body 312 in the vertical direction, and a straight hole is provided on the connecting ring 323, and the straight rod 313 is passed through the straight hole. A drain hole 311 is provided at the bottom of the inner barrel body 312.
[0053] The lifting member 34 includes a bottom frame 341, a cylinder 342, a cross bar 343 and a lifting rope 344. The bottom frame 341 is welded to the cover plate 331, the cylinder 342 is riveted to the bottom frame 341 in the vertical direction, and the cross bar 343 is riveted to the top of the cylinder 342. A lifting rope 344 is connected to both ends of the cross bar 343, a rope hole is provided on the fixing ring 324, and the lifting rope 344 is passed through the rope hole, and the lower end of the lifting rope 344 is fixedly connected to the straight rod 313.
[0054] When the cylinder 342 rises, the inner barrel body 312 can be driven to rise through the cross bar 343, the lifting rope 344 and the straight rod 313, so that a space is formed between the bottom of the inner barrel body 312 and the inner bottom wall of the lower barrel body 321, and the fermented wine in the inner barrel body 312 flows into the space from the drain hole 311.
[0055] The stirring assembly 4 includes a motor 41, a main gear 42, a sub gear 43 and a stirring paddle 44. The motor 41 is riveted to the cover plate 331, the main gear 42 is coaxially connected to the motor 41 shaft of the motor 41, and the stirring paddle 44 penetrates the cover plate 331 and is rotatably connected to the cover plate 331. The top and bottom ends of the stirring paddle 44 are inserted into the inner barrel 31, the sub gear 43 is coaxially connected to the top of the stirring paddle 44, and the main gear 42 is meshed with the sub gear 43.
[0056] The motor 41 drives the main gear 42 , the sub-gear 43 and the stirring paddle 44 to rotate synchronously, so as to stir the raw materials in the inner tank barrel 312 .
[0057] The condensation pipeline 5 includes a steam outlet pipe 51, a spiral condensation pipe 52, a fraction outlet pipe 53 and a condensation valve 54. The steam outlet pipe 51 is welded to the peripheral side wall of the upper cylinder 322, and the condensation valve 54 is installed on the steam outlet pipe 51. One end of the steam outlet pipe 51 is inserted into the upper cylinder 322, and the other end is connected to the steam inlet end of the spiral condensation pipe 52. The liquid outlet end of the spiral condensation pipe 52 is connected to the fraction outlet pipe 53.
[0058] The pump assembly 6 includes a liquid pump 61, a liquid extraction pipeline 62, a liquid pump valve 63, a liquid outlet pipeline 64, a guide tube 65, a filter 66 and a base 67. The base 67 is riveted to the vehicle 1, the filter 66 is riveted to the base 67, and the liquid pump 61 is installed on the top of the filter 66. One end of the liquid extraction pipeline 62 is inserted into the lower barrel 321 and is located at the bottom of the lower barrel 321. The liquid extraction pipeline 62 is welded to the lower barrel 321. The other end of the liquid extraction pipeline 62 is connected to the liquid inlet end of the liquid pump 61, and the liquid pump valve 63 is installed on the liquid extraction pipeline 62. One end of the liquid outlet pipeline 64 is connected to the liquid inlet end of the filter 66, and the other end of the liquid outlet pipeline 64 is connected to the liquid outlet end of the liquid pump 61. One end of the guide tube 65 is connected to the liquid outlet end of the filter 66.
[0059] The collecting barrel 9 comprises a low-alcohol milk wine barrel, a high-alcohol milk wine barrel and a wine dispensing faucet. The low-alcohol milk wine barrel is placed on the cargo vehicle 1, and the high-alcohol milk wine barrel is placed on the low-alcohol milk wine barrel. A wine dispensing faucet is installed at the bottom of the low-alcohol milk wine barrel and the high-alcohol milk wine barrel.
[0060] The working principle of the equipment used in the milk wine brewing process is as follows: the raw materials are added into the inner tank body 312 from the feed port 333, and the movable cover 332 is fixed on the cover plate 331, and the movable cover 332 closes the feed port 333. Then the heater 2 and the motor 41 are started, the motor 41 drives the stirring paddle 44 to stir the raw materials, and the heater 2 heats the temperature in the inner tank body 312 to a specified temperature, and then keeps the temperature stable for fermentation.
[0061] After fermentation is completed, the heater 2 and the motor 41 are turned off. The cylinder 342 is started to rise, and after the inner tank body 312 is lifted up by a specified distance, the lifting is stopped to keep the height of the inner tank body 312 stable, and the wine in the inner tank body 312 drips from the drain hole 311. Then, the liquid pump 61 is started to pump the wine in the lower barrel body 321 into the filter 66, and the filtered wine flows into the low-alcohol milk wine barrel.
[0062] Alternatively, after the fermentation is completed, the temperature is continued to be raised to a specified temperature for distillation, and the steam is condensed into liquor through the spiral condenser 52, and then flows into the high-proof kefir barrel. After the distillation is completed, the heater 2 is turned off.
[0063] This embodiment also provides a milk wine brewing process, comprising the following steps:
[0064] Heat the milk to 80°C, keep it warm for 30 minutes, then cool the milk to 40°C, mix the milk and yogurt fermentation powder evenly at a ratio of 1 gram of yogurt fermentation powder per 1000 ml of milk, seal it and ferment it at 27°C for 3 days to obtain yogurt.
[0065] Heat the yogurt to 78°C while stirring, add citric acid to the yogurt at a ratio of 8g citric acid per 1000ml yogurt, keep stirring for 15 minutes, perform solid-liquid separation, pour the solid into a mold, and collect the separated liquid.
[0066] After the solid in the mold is left to stand for 30 minutes, the upper surface of the solid is evenly squeezed to collect the liquid that seeps out of the solid. The solid is edible milk tofu.
[0067] The liquids collected twice are combined to obtain milk tofu swill.
[0068] Add milk tofu swill into the inner tank body 312, add whey powder and yeast into the milk tofu swill, add 50g whey powder and 5g yeast per 1000mL milk tofu swill, stir until uniform, and obtain the fermented material. Heat the temperature in the inner tank body 312 to 25°C, ferment the fermented material at 25°C for 7 days, and obtain the fermented material.
[0069] Add koji to the fermented material, mix well, heat the temperature in the inner barrel 312 to 27°C, seal and ferment at 27°C for 15 days to obtain mash.
[0070] The cylinder 342 is started to rise, the mash is separated into solid and liquid, the liquid is pumped into the filter 66, filtered and then flows into the low-alcohol milk wine barrel to obtain crude wine, the crude wine is aged in the low-alcohol milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 8 degrees.
[0071] Example 2
[0072] The difference between this embodiment and embodiment 1 is that, in the milk wine brewing process, milk tofu swill is added into the inner tank body 312, whey powder and yeast are added into the milk tofu swill, and 50g of whey powder and 5g of yeast are added to every 1000mL of milk tofu swill, and stirred until uniform to obtain the fermented material. The temperature in the inner tank body 312 is heated to 21°C, and the fermented material is fermented at 21°C for 9 days to obtain the fermented material.
[0073] Example 3
[0074] The difference between this embodiment and embodiment 1 is that, in the milk wine brewing process, milk tofu swill is added to the inner tank body 312, whey powder and yeast are added to the milk tofu swill, and 50g of whey powder and 5g of yeast are added to every 1000mL of milk tofu swill, and stirred until uniform to obtain the fermented material. The temperature in the inner tank body 312 is heated to 29°C, and the fermented material is fermented at 29°C for 3 days to obtain the fermented material.
[0075] Example 4
[0076] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, koji is added to the fermented material, and after mixing evenly, the temperature in the inner tank barrel 312 is heated to 25°C, and the mixture is sealed and fermented at 25°C for 20 days to obtain mash.
[0077] Example 5
[0078] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, koji is added to the fermented material, and after mixing evenly, the temperature in the inner tank barrel 312 is heated to 29° C., and the mixture is sealed and fermented at 29° C. for 10 days to obtain mash.
[0079] Example 6
[0080] The difference between this embodiment and embodiment 1 is that, in the milk wine brewing process, the crude wine is aged in a low-alcohol milk wine barrel, blended with softened water for seasoning, and sterilized to obtain milk wine with an alcohol content of 4 degrees.
[0081] Example 7
[0082] The difference between this embodiment and embodiment 1 is that, in the milk wine brewing process, the crude wine is aged in a low-alcohol milk wine barrel, blended with softened water for seasoning, and sterilized to obtain milk wine with an alcohol content of 18 degrees.
[0083] Example 8
[0084] The difference between this embodiment and Embodiment 1 is that, in the process of brewing milk wine, after obtaining the mash, the temperature in the inner tank barrel 312 is heated to 75°C, the mash is distilled at 75°C, the steam is condensed through the spiral condenser 52, and the condensed fraction flows into the high-proof milk wine barrel to obtain base wine, which is aged in the high-proof milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 32 degrees.
[0085] Example 9
[0086] The difference between this embodiment and Embodiment 1 is that, in the process of brewing milk wine, after obtaining the mash, the temperature in the inner tank barrel 312 is heated to 70°C, the mash is distilled at 70°C, the steam is condensed through the spiral condenser 52, and the condensed fraction flows into the high-proof milk wine barrel to obtain base wine, which is aged in the high-proof milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 19 degrees.
[0087] Example 10
[0088] The only difference between this embodiment and Embodiment 1 is that, in the process of brewing milk wine, after obtaining the mash, the temperature in the inner tank barrel 312 is heated to 80°C, the mash is distilled at 80°C, the steam is condensed through the spiral condenser 52, and the condensed fraction flows into the high-proof milk wine barrel to obtain base wine, which is aged in the high-proof milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 48 degrees.
[0089] Embodiment 11
[0090] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, rock sugar is added to milk tofu swill together with whey powder, and 10 g of rock sugar is added to every 1000 mL of milk tofu swill.
[0091] Example 12
[0092] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, ebony wood powder and whey powder are added to milk tofu swill, and 5g of ebony wood powder is added to every 1000mL of milk tofu swill.
[0093] Embodiment 13
[0094] The only difference between this embodiment and embodiment 1 is that, in the milk wine brewing process, rock sugar, ebony powder, raisins, red dates and whey powder are added to milk tofu swill together, and 10g rock sugar, 5g ebony powder, 10g raisins and 10g red dates are added to every 1000mL milk tofu swill.
[0095] Embodiment 14
[0096] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, the milk is heated to 80°C, kept warm for 30 minutes, and then cooled to 40°C. The milk and yogurt fermentation powder are evenly mixed at a ratio of 1 gram of yogurt fermentation powder per 1000 ml of milk, and then sealed and fermented at 21°C for 5 days to obtain yogurt.
[0097] Heat the yogurt to 75°C while stirring, add citric acid to the yogurt at a ratio of 8g citric acid per 1000ml yogurt, keep stirring for 18 minutes, perform solid-liquid separation, pour the solid into a mold, and collect the separated liquid.
[0098] After the solid in the mold is left to stand for 35 minutes, the upper surface of the solid is evenly squeezed to collect the liquid that seeps out of the solid. The solid is edible milk tofu.
[0099] The liquids collected twice are combined to obtain milk tofu swill.
[0100] Embodiment 15
[0101] The only difference between this embodiment and embodiment 1 is that, in the process of brewing milk wine, the milk is heated to 80°C, kept warm for 30 minutes, and then cooled to 40°C, and the milk and yogurt fermentation powder are evenly mixed at a ratio of 1 gram of yogurt fermentation powder per 1000 ml of milk, and then sealed and fermented at 29°C for 2 days to obtain yogurt.
[0102] Heat the yogurt to 80°C while stirring, add citric acid to the yogurt at a ratio of 8g citric acid per 1000ml yogurt, keep stirring for 12 minutes, perform solid-liquid separation, pour the solid into a mold, and collect the separated liquid.
[0103] After the solid in the mold is left to stand for 25 minutes, the upper surface of the solid is evenly squeezed to collect the liquid that seeps out of the solid. The solid is edible milk tofu.
[0104] The liquids collected twice are combined to obtain milk tofu swill.
[0105] Comparative Example
[0106] Comparative Example 1
[0107] The difference between this comparative example and Example 1 is that in the milk wine brewing process, fresh milk is added to the inner tank body 312, yeast is added to the fresh milk, 5g of yeast is added to every 1000mL of fresh milk, and stirred until uniform to obtain the fermented material. The temperature in the inner tank body 312 is heated to 25°C, and the fermented material is fermented at 25°C for 7 days to obtain the fermented material.
[0108] Add koji to the fermented material, mix well, heat the temperature in the inner barrel 312 to 27°C, seal and ferment at 27°C for 15 days to obtain mash.
[0109] The cylinder 342 is started to rise, the mash is separated into solid and liquid, the liquid is pumped into the filter 66, filtered and then flows into the low-alcohol milk wine barrel to obtain crude wine, the crude wine is aged in the low-alcohol milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 8 degrees.
[0110] Comparative Example 2
[0111] The difference between this comparative example and Example 1 is that in the milk wine brewing process, fresh milk is added to the inner tank body 312, yeast is added to the fresh milk, 5g of yeast is added to every 1000mL of fresh milk, and stirred until uniform to obtain the fermented material. The temperature in the inner tank body 312 is heated to 25°C, and the fermented material is fermented at 25°C for 7 days to obtain the fermented material.
[0112] Add koji to the fermented material, mix well, heat the temperature in the inner barrel 312 to 27°C, seal and ferment at 27°C for 15 days to obtain mash.
[0113] The temperature in the inner barrel 312 is heated to 75°C, the mash is distilled at 75°C, the steam is condensed through the spiral condenser 52, and the condensed fraction flows into the high-proof milk wine barrel to obtain base wine, which is aged in the high-proof milk wine barrel, blended and seasoned with softened water, and sterilized to obtain milk wine with an alcohol content of 32 degrees.
[0114] Performance testing
[0115] For the milk wine brewing processes of Examples 1-15 and Comparative Examples 1-2, the output of the final milk wine was recorded, and the taste of the milk wine was evaluated. The taste of the milk wine was strong, moderate, light and no milk flavor in order of the intensity of the milk flavor from strong to light.
[0116] The results are shown in Table 1.
[0117] Table 1
[0118] Group Milk wine output / L The taste of milk wine Example 1 0.65 Strong milk flavor Example 2 0.66 Strong milk flavor Example 3 0.63 Strong milk flavor Example 4 0.67 Moderate milk flavor Example 5 0.63 Moderate milk flavor Example 6 0.92 Light milk flavor Example 7 0.45 Moderate milk flavor Example 8 0.26 Moderate milk flavor Example 9 0.38 Light milk flavor Example 10 0.18 Light milk flavor Embodiment 11 0.86 Moderate milk flavor Example 12 0.65 Strong milk flavor Embodiment 13 0.82 Moderate milk flavor Embodiment 14 0.64 Strong milk flavor Embodiment 15 0.66 Strong milk flavor Comparative Example 1 0.72 Strong milk flavor Comparative Example 2 0.29 Moderate milk flavor
[0119] It can be seen from Examples 1-14 and Table 1 that the milk wines prepared in Examples 1-14 all have a milky flavor, the milk wines with high alcohol content have a lighter milky flavor, and the milk wines with low alcohol content have a stronger milky flavor.
[0120] In combination with Examples 1, 8 and Comparative Examples 1-2 and in combination with Table 1, it can be seen that, compared with Example 1, Comparative Example 1 uses fresh milk for brewing, and both Example 1 and Comparative Example 1 obtain milk wine with an alcohol content of 8 degrees, and both have a strong milk flavor, but the milk wine output of Comparative Example 1 is slightly different from that of Example 1. This shows that, using the brewing process of Example 1, low-degree milk wine with a strong milk flavor can also be brewed, and the output does not change much compared to the brewing process using fresh milk, which helps to save food resources. Similarly, Example 8 and Comparative Example 2 both obtain high-degree milk wine with an alcohol content of 32 degrees, and the milk flavor is moderate. This shows that, using the brewing process of Example 8, high-degree milk wine with moderate milk flavor can also be brewed, and the output does not change much compared to the brewing process using fresh milk, which helps to save food resources.
[0121] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A milk wine brewing process, characterized in that: The steps include: Add whey powder and yeast into milk tofu swill, mix evenly to obtain a fermented material, ferment the fermented material at 21-29° C. for 3-9 days to obtain a fermented material; The fermented material is mixed with the koji, and fermented at 25-29°C for 10-20 days to obtain mash; The mash is subjected to solid-liquid separation, and the liquid is collected to obtain crude wine; or the mash is distilled at 70-80°C, and the distillate is collected to obtain base wine; The crude wine is aged, blended, flavored and sterilized to obtain milk wine with an alcohol content of 4-18 degrees; the base wine is aged, blended, flavored and sterilized to obtain milk wine with an alcohol content of 19-48 degrees.
2. A milk wine brewing process according to claim 1, characterized in that: Add one or more of rock sugar, ebony powder, raisins, and red dates together with whey powder into the milk tofu swill.
3. A milk wine brewing process according to claim 1, characterized in that: The preparation method of milk tofu swill comprises the following steps: Mix the milk and yogurt fermentation powder evenly, and ferment at 21-29°C for 2-5 days to obtain yogurt; Heat the yogurt to 75-80°C while stirring, add a coagulant, keep stirring for 12-18 minutes, separate the solid from the liquid, pour the solid into a mold, and collect the separated liquid; After the solid in the mold is left to stand for 25-35 minutes, the solid is squeezed to collect the liquid that seeps out of the solid; The liquids collected twice are combined to obtain milk tofu swill.
4. A device for the milk wine brewing process according to any one of claims 1 to 3, characterized in that: The invention comprises a carrier vehicle (1), a heater (2), a fermentation barrel (3), a stirring assembly (4), a condensation pipe (5), a pump assembly (6), a temperature detector (7), an electronic display screen (8) and a collection barrel (9), wherein the heater (2) and the collection barrel (9) are both mounted on the carrier vehicle (1), the fermentation barrel (3) is mounted on the heater (2), the stirring assembly (4) is mounted on the fermentation barrel (3), the stirring assembly (4) is inserted into the fermentation barrel (3), one end of the condensation pipe (5) is connected to the top of the fermentation barrel (3), one end of the pump assembly (6) is connected to the bottom of the fermentation barrel (3), the condensation pipe (5) and the pump assembly (6) are both connected to the collection barrel (9), the temperature detector (7) is arranged on the inner wall of the fermentation barrel (3), the electronic display screen (8) is mounted on the outer wall of the fermentation barrel (3), and the temperature detector (7) is electrically connected to the electronic display screen (8).
5. The device for milk wine brewing process according to claim 4 is characterized in that: The fermentation barrel (3) comprises an inner barrel (31), an outer barrel (32), a barrel cover (33) and a lifting member (34); the outer barrel (32) is installed on the heater (2); the inner barrel (31) is arranged in the outer barrel (32); the barrel cover (33) is arranged on the top of the outer barrel (32); the lifting member (34) is arranged on the barrel cover (33); the lifting member (34) is connected to the inner barrel (31); a drainage hole (311) is arranged on the bottom wall of the inner barrel (31); the condensation pipe (5) is connected to the barrel cover (33); the temperature detector (7) is inserted in the inner barrel (31); and the pump liquid assembly (6) is connected to the bottom of the outer barrel (32).
6. The device for milk wine brewing process according to claim 5, characterized in that: The lifting member (34) comprises a bottom frame (341), a cylinder (342), a cross bar (343) and a lifting rope (344); the bottom frame (341) is mounted on the barrel cover (33); the cylinder (342) is fixedly connected to the bottom frame (341); the cross bar (343) is fixedly connected to the top of the cylinder (342); one end of the lifting rope (344) is fixedly connected to the cross bar (343); and the other end of the lifting rope (344) is fixedly connected to the inner barrel (31).
7. The device for milk wine brewing process according to claim 4, characterized in that: The condensation pipeline (5) comprises a steam outlet pipe (51), a spiral condensation pipe (52), a distillate outlet pipe (53) and a condensation valve (54); the steam outlet pipe (51) is fixedly connected to the top of the outer barrel (32); one end of the spiral condensation pipe (52) is connected to the steam outlet pipe (51); the other end of the spiral condensation pipe (52) is connected to the distillate outlet pipe (53); the condensation valve (54) is installed on the steam outlet pipe (51); and the distillate outlet pipe (53) is inserted into the collecting barrel (9).
8. The device for milk wine brewing process according to claim 4, characterized in that: The stirring assembly (4) comprises a motor (41), a main gear (42), a sub-gear (43) and a stirring paddle (44); the motor (41) is mounted on the barrel cover (33); the main gear (42) is mounted on the motor (41) shaft of the motor (41); the stirring paddle (44) is rotatably connected to the barrel cover (33); the bottom end of the stirring paddle (44) is inserted into the inner barrel (31); the sub-gear (43) is mounted on the top end of the stirring paddle (44); and the main gear (42) is meshed with the sub-gear (43).
9. The device for milk wine brewing process according to claim 4, characterized in that: The pump assembly (6) comprises a liquid pump (61), a liquid extraction pipeline (62), a liquid pump valve (63), a liquid outlet pipeline (64), a flow guide pipe (65), a filter (66) and a base (67). The base (67) is mounted on the vehicle (1). The filter (66) is mounted on the base (67). The liquid pump (61) is mounted on the filter (66). One end of the liquid extraction pipeline (62) is in communication with the bottom of the outer barrel (32). The other end of the liquid extraction pipeline (62) is connected to the liquid inlet end of the liquid pump (61), the liquid pump valve (63) is installed on the liquid extraction pipeline (62), one end of the liquid outlet pipeline (64) is connected to the liquid inlet end of the filter (66), the other end of the liquid outlet pipeline (64) is connected to the liquid outlet end of the liquid pump (61), one end of the guide tube (65) is connected to the liquid outlet end of the filter (66), and the other end of the guide tube (65) is inserted into the collection bucket (9).