Milk-flavor white spirit and preparation method thereof

By mixing the liquor brewed from pure grain with the milk solution and distilling it, a milky flavored liquor is formed, which solves the problems of spicy and irritating traditional liquors and the problems of harmful additives on the market, achieving a better taste and healthy choice.

CN119662362APending Publication Date: 2025-03-21冉巨强
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Patent Information

Application Number
CN202510130865.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-02-05
Publication Date
2025-03-21

AI Technical Summary

Technical Problem

Traditional liquor is too spicy and stimulating to satisfy the tastes of young people. At the same time, the flavored liquor on the market contains additives that are harmful to the human body and lacks healthy choices.

Method used

The liquor brewed with pure grain is mixed with the filtered liquid and then mixed with the liquid. After distillation, the coolant is added to the liquor to form a milky flavored liquor.

Benefits of technology

It improves the taste of the liquor, making it softer and more suitable for young people to drink, while avoiding unhealthy additives, providing a healthier flavored liquor option.

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Abstract

The invention discloses milk-flavor white spirit and a preparation method thereof. The preparation method comprises the following steps: adding white spirit brewed from pure grains into liquid milk, rapidly separating the milk into a liquid part and a solid part, separating a supernatant part, introducing the supernatant part into a distiller for distillation, adding cooling liquid into the white spirit again, and mixing. The method is controllable in condition and simple to operate, the spicy taste or irritation of the white spirit is relieved in taste, the white spirit has light milk flavor and sweet taste, the production cycle is short, the taste is sufficient, and the method has wide market prospects.
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Description

Technical Field

[0001] The invention relates to the field of flavored liquor, and in particular to a milk-flavored liquor and a production method thereof. Background Art

[0002] Currently, traditional liquor is not popular among young people because it is too spicy and irritating, and the flavored liquor on the market contains many additives that are not beneficial to the human body. Therefore, there is a need for a flavored liquor with better taste and better health.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] The invention aims to provide a milk-flavored liquor and a preparation method thereof.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] The pure grain-brewed liquor is mixed with the filtered and distilled liquid obtained by mixing the liquor and milk.

[0007] Baijiu is the original liquor brewed from pure grains.

[0008] When liquor brewed from pure grains is added into liquid milk, the milk will quickly separate into liquid and solid parts. The upper clear liquid part is separated and introduced into a distiller for distillation, and the cooling liquid is added into the liquor again to mix.

[0009] In an optional embodiment, the alcohol concentration of the liquor is greater than 55 degrees.

[0010] In an alternative embodiment, the milk is sterilized before manipulation. DETAILED DESCRIPTION

[0011] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0012] The milk flavor liquor and its production method provided by this application are described in detail below:

[0013] After sterilizing the milk, place it aside, add a small amount of pure grain brewed wine pulp, stir it thoroughly, let it stand for more than 10 minutes, and pass the supernatant through a sterile filtration device and enter the distillation equipment;

[0014] The solid precipitate after filtration is collected and squeezed, and the squeezed liquid is collected, filtered and then enters the distillation equipment;

[0015] High-temperature distillation is performed, and the coolant is collected and mixed with the raw liquor brewed from grains, and the ratio is adjusted according to the preset alcohol concentration.

[0016] The above is an explanation of the patent and the preparation method. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A milky flavor liquor and a production method thereof, characterized in that: The pure grain-brewed liquor is mixed with the filtered and distilled liquid obtained by mixing the liquor and milk.

2. The milk-flavored liquor according to claim 1, characterized in that: The liquor used in the production process is pure grain brewed liquor; Optimally, the alcohol content is greater than 55% alcohol.

3. The milky flavor liquor according to claim 1, characterized in that The liquors within this range include: strong aroma, light aroma, sauce aroma, rice aroma, phoenix aroma, mixed aroma, and Laobai Gan aroma.

4. according to the described milk of claim 1, the milk within this scope: cow's milk, goat's milk, mare's milk, camel's milk, buffalo's milk, yak's milk. Optimally, the milk is sterilized.