Milk bubble-containing compound wine and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to milk-containing bubble compound wine and a preparation method thereof. The milk-containing bubble compound wine is prepared by filling carbon dioxide into milk-containing compound wine, and the milk-containing compound wine is prepared from the following raw materials in parts by mass: 9-12 parts of reconstituted milk, 43.2-48.4 parts of sugar liquid, 10.85-16.45 parts of acid liquid, 3-10 parts of beer liquid and 3-3.5 parts of vodka. The milk bubble-containing compound wine provided by the invention does not need a fermentation process, and the special taste and flavor of the milk beer milk beverage can be obtained in a direct preparation mode. The preparation method provided by the invention is simple in process and easy for standardized production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a milk-bubble-containing blended wine and a preparation method thereof. Background Art

[0002] Traditional fermented milk beer is a low-alcohol, carbon dioxide-containing product similar to a milk beverage obtained by secondary fermentation of fresh milk with lactic acid bacteria and yeast and sealed sterilization. Its unique formula and fermentation process give the product a unique flavor, sweet and sour taste, rich milk taste, can meet consumers' demand for low-alcohol drinks, and has a strong mouthfeel, which is deeply favored by consumers. Patent CN100392056C discloses a method for brewing milk beer, which uses fresh milk and malt juice to inoculate dual strains for mixed fermentation. This method is quite different from traditional brewing beer and lacks the unique flavor of beer. Patent CN102031208A discloses a method for producing milk beer, which uses skim milk to adjust the pH of the liquid to less than 4.6. pH = 4.6 is the isoelectric point of dairy products. This method will cause a large amount of protein to precipitate, and the flavor and sensory organs will be affected to a considerable extent. Looking at these milk beer products, both the formula design and the production operation process are relatively complex and cumbersome, there are many key control points in the operation, and there are limitations in the process feasibility. In particular, fermentation is required during the production process, which places high requirements on the cleanliness of the workshop equipment (sterilization equipment), while greatly reducing the production efficiency.

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

[0004] In order to solve the above technical problems, the present invention provides a milk-containing bubble blended wine and a preparation method thereof. The milk-containing bubble blended wine does not require fermentation and can obtain an ideal taste and flavor only through blending.

[0005] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a milk-containing bubbling formulated liquor, which is prepared by injecting carbon dioxide into a milk-containing formulated liquor, wherein the milk-containing formulated liquor is prepared from the following raw materials in parts by weight: 9-12 parts of reconstituted milk, 43.2-48.4 parts of sugar solution, 10.85-16.45 parts of acid solution, 3-10 parts of beer solution, and 3-3.5 parts of vodka.

[0006] The milk bubble prepared liquor provided by the invention has the unique flavor of milk beer and milk beverage, has good sensory evaluation, does not require fermentation, and is prepared through simple preparation steps.

[0007] Preferably, the reconstituted milk comprises water and milk powder, and the mass ratio of water to milk powder is 8-10:1-2.

[0008] Preferably, the sugar solution contains water, a stabilizer and a sweetener; the mass ratio of water to the stabilizer is 36-40:0.2-0.4; the mass ratio of water to the sweetener is 36-40:7-8.

[0009] Preferably, the acid solution comprises water, fermentation liquid and acidulant; the mass ratio of water to fermentation liquid is 10-15:0.5-1; the mass ratio of water to acidulant is 10-15:0.35-0.45.

[0010] Preferably, the milk-containing formulated alcoholic beverage comprises the following raw materials in parts by mass: 1-2 parts of milk powder, 0.2-0.4 parts of stabilizer, 7-8 parts of sweetener, 0.5-1 parts of fermentation broth, 0.35-0.45 parts of sour agent, 3-10 parts of beer liquid, 3-3.5 parts of vodka, and 54-65 parts of water.

[0011] Preferably, the sweetener is selected from at least two of crystalline fructose, fructose-glucose syrup, white sugar, erythritol, sucralose and steviol glycosides.

[0012] Preferably, the acidulant is selected from at least one of citric acid, lactic acid, malic acid and tartaric acid.

[0013] Preferably, the stabilizer is selected from at least one of pectin and sodium hydroxymethylcellulose.

[0014] Preferably, the fermentation broth is a lactic acid bacteria fermentation broth, and the lactic acid bacteria is selected from at least one of Lactobacillus rhamnosus, Lactobacillus mucilaginosus, Lactobacillus paracasei, Lactobacillus helveticus, and Lactococcus lactis subsp. lactis.

[0015] Preferably, the amount of stabilizer added is 0.3 parts.

[0016] Preferably, the amount of beer liquid added is 6-10 parts, more preferably 6-8 parts, most preferably 6 parts.

[0017] Preferably, the amount of vodka added is 3.3 parts.

[0018] In a second aspect, the present invention provides a method for preparing the milk-bubble-containing formulated wine, comprising the following steps: separately preparing liquid A, liquid B and liquid C; liquid A is reconstituted milk, liquid B is a part of sugar liquid, and liquid C is a mixture of another part of sugar liquid and acid liquid; wherein the preparation temperature of liquid A is 50-55°C; the preparation temperature of liquid B is 70-75°C; and the preparation temperature of liquid C is 50-55°C.

[0019] Preferably, the preparation method comprises the following steps: firstly mixing liquid A and liquid B, and then adding liquid C, beer liquid and vodka.

[0020] Preferably, the preparation method further comprises homogenization and sterilization steps; the homogenization pressure is 250±10 bar and the temperature is 60-65° C.; the sterilization temperature is above 120° C. and the time is 5-15S.

[0021] Preferably, after sterilization, the output material is cooled to 5±2° C. and gaseous carbon dioxide is pressed into it.

[0022] Beneficial effects: The present invention provides a milk-containing bubble blended liquor and a preparation method thereof. The milk-containing bubble blended liquor is prepared by charging carbon dioxide into the milk-containing blended liquor, and the milk-containing blended liquor is prepared by preparing the following raw materials in parts by weight: 9-12 parts of reconstituted milk, 43.2-48.4 parts of sugar solution, 10.85-16.45 parts of acid solution, 3-10 parts of beer solution, and 3-3.5 parts of vodka. The milk-containing bubble blended liquor provided by the present invention does not require a fermentation process, and can obtain the unique taste and flavor of milk beer and milk beverages by direct preparation. The preparation method provided by the present invention has a simple process and is easy to standardize production. DETAILED DESCRIPTION

[0023] The invention provides a milk-containing formulated wine which does not require fermentation and only needs to be prepared. The milk-containing formulated wine is prepared with whole milk powder as a raw material, water, sugar solution, stabilizer, acidulant, etc. are added, and then mixed with beer pulp containing fermentation flavor, and flavoring can be supplemented with essence for seasoning. Finally, carbon dioxide is injected into the formula to produce a dense mouthfeel, so as to obtain a product which combines milk beverage, beer and bubble beverage in one.

[0024] In a more specific embodiment, the present invention provides a milk-containing bubble-forming prepared liquor, which is prepared by adding 1-2 parts of milk powder to 8-10 parts of water, by weight, to obtain reconstituted milk; adding 0.2-0.4 parts of stabilizer and 7-8 parts of sweetener to 36-40 parts of water and mixing evenly to obtain sugar solution; adding 0.5-1 parts of fermentation liquid, 0.35-0.45 parts of acidulant, 2-8 parts of beer liquid and 3-3.5 parts of vodka to 10-15 parts of water and mixing evenly, sterilizing and then filling with carbon dioxide to obtain the milk-containing bubble-forming prepared liquor.

[0025] In the present invention, the sweetener is preferably at least two of crystalline fructose, fructose-glucose syrup, white sugar, erythritol, sucralose, and steviol glycosides. More preferably, the sweetener is white sugar, sucralose, and fructose-glucose syrup. Among them, the amount of white sugar is preferably 4-4.5 parts, the amount of sucralose is preferably 0.0045-0.0053 parts, and the amount of fructose-glucose syrup is preferably 3-3.5 parts.

[0026] In the present invention, the acidulant is preferably at least one of citric acid, lactic acid, malic acid and tartaric acid. More preferably, the acidulant is citric acid, sodium citrate and lactic acid. Among them, the amount of citric acid is preferably 0.16-0.18 parts, the amount of sodium citrate is preferably 0.05 parts, and the amount of lactic acid is preferably 0.2 parts.

[0027] In the present invention, the stabilizer is preferably pectin and / or sodium hydroxymethylcellulose. More preferably (as in the following examples and comparative examples), it is pectin. The amount of the stabilizer added is 0.2-0.4 parts, preferably 0.3 parts, which helps to maintain a moderate thickness of the taste.

[0028] In the present invention, the fermentation liquid is a lactic acid bacteria fermentation liquid, and the lactic acid bacteria are preferably at least one selected from Lactobacillus rhamnosus, Lactobacillus mucilaginosus fermentation, Lactobacillus paracasei, Lactobacillus helveticus, and Lactococcus lactis subsp. lactis. In a more specific embodiment of the present invention (such as the following examples and comparative examples), the fermentation liquid is selected from Zhejiang Yihong Food Co., Ltd. and Bio-Shenghe Technology (Yangzhou) Co., Ltd.

[0029] In the present invention, the beer liquid can be selected from conventional commercial sources in the field. In a more specific embodiment of the present invention (such as the following examples and comparative examples), the beer liquid is selected from Tianjin Juntianli Trading Co., Ltd. The addition amount of the beer liquid of the present invention is preferably 6-10 parts, more preferably 6-8 parts, and more preferably 6 parts. As the addition amount increases, the aroma of the beer is enhanced. When the addition amount is greater than 10 parts, the overall flavor of the product will be significantly deteriorated.

[0030] In the present invention, vodka can be selected from conventional commercial sources in the field. In a more specific embodiment of the present invention (such as the following examples and comparative examples), the vodka is selected from Dixun Leyin (Qingdao) Food Technology Co., Ltd. and Tianjin Juntianli Trading Co., Ltd. The addition amount of vodka (96vol) is 3-3.5 parts, preferably 3.3 parts. According to the design of the final product 3vol, when the addition amount of vodka is greater than 3.5 parts, the overall bitterness of the product is strong and the taste is significantly worse.

[0031] The present invention can also add a standard amount of flavor products to the formula according to the flavor requirements. For example, milk flavor, wine flavor, fermented flavor (kvass flavor, etc.). The present invention does not particularly limit the source of the flavor product, and any conventional commercial source in the field can be used. In a more specific embodiment, the present invention selects Shanghai Bairun Investment Holding Group Co., Ltd., International Flavors (China) Co., Ltd., Hangzhou Ansai Biotechnology Co., Ltd., etc. This flavor product is more suitable for the milk bubble formulated wine provided by the present invention, which helps to enhance the flavor, so that the prepared product performs better in terms of milk aroma and wine aroma.

[0032] In a more specific embodiment, the present invention provides a method for preparing the above-mentioned milk bubble-containing blended wine, comprising the following steps: S1. Add milk powder into a dissolving tank at 50-55°C water temperature and stir for 10-15 minutes to obtain reconstituted milk.

[0033] S2. Add stabilizer and sweetener (such as white sugar, sucralose, etc.) into a dissolving tank at 70-75°C water temperature, stir for 15 minutes, and obtain sugar solution.

[0034] S3. Add fermentation liquid and acidulant into a dissolving tank at a water temperature of 50-55°C, stir for 10-15 minutes, and obtain acid solution.

[0035] S4. First, mix the reconstituted milk and sugar solution and stir for 5-8 minutes, then continue to add acid solution, beer solution and vodka, and stir for 5 minutes; add water to the liquid level line of the finished product to obtain the prepared solution.

[0036] S5. Pump all the mixed liquid into a high-pressure homogenizer at a pressure of 250 bar and a temperature of 60-65°C to form a homogenized liquid.

[0037] S6. The homogenized liquid is sterilized by a sterilizer at a temperature above 120°C, the discharge is cooled to 5°C, and gaseous carbon dioxide is pressed into the mixture to form a milky bubble-containing blended wine.

[0038] When the sweetener used in the present invention includes fructose syrup, the fructose syrup is preferably dissolved in the acid solution together with the fermentation liquid and the acidulant, which has a better dissolution effect and does not add an additional fructose syrup dissolution process.

[0039] The method provided by the present invention does not include a fermentation process, and the overall process is simple and easy to operate, and is easy to standardize / factory-produce. The obtained milk-containing bubble formulated wine has a unique flavor of milk beer and milk beverages, and has good sensory evaluation.

[0040] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0042] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0043] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0044] Example 1 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: Add 1.5 parts of whole milk powder to 10 parts of water at 50-55°C, stir for 10-15 minutes to obtain reconstituted milk, and cool to below 25°C for use; mix 0.25 parts of stabilizer, 4.5 parts of white sugar, 0.0045 parts of sucralose, and 36 parts of water, stir at 70-75°C for 15 minutes to obtain sugar solution, and then cool to below 25°C for use; stir 0.5 parts of lactic acid bacteria fermentation liquid, 0.16 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.2 parts of fructose syrup, and 10 parts of water at 50-55°C for 8 minutes to obtain acid solution, and then cool to below 25°C for use; dissolve the reconstituted milk and sugar solution and stir for 5 minutes, then add the acid solution and stir for 5 minutes, add 3 parts of beer solution and 3.5 parts of vodka in sequence under stirring, add water to make up to the weight of the finished product, and obtain the prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer at a temperature above 120℃, and the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a milk-bubble blended wine. The final product has a strong milky aroma, sweet and sour taste, and dense bubbles. However, the characteristic flavor of beer fermentation is slightly weaker.

[0045] Example 2 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: 1.2 parts of whole milk powder are added to 10 parts of water at 50-55°C, stirred for 10-15 minutes to obtain reconstituted milk, and cooled to below 25°C for use; 0.3 parts of stabilizer, 4.5 parts of white sugar, 0.0045 parts of sucralose and 36 parts of water are mixed, stirred at 70-75°C for 15 minutes to obtain sugar solution, and then cooled to below 25°C for use; 0.8 parts of lactic acid bacteria fermentation liquid, 0.18 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.2 parts of fructose syrup and 10 parts of water are stirred at 50-55°C for 8 minutes to obtain acid solution, and then cooled to below 25°C for use; the reconstituted milk and sugar solution are first dissolved and stirred for 5 minutes, and then the acid solution is added and stirred for 5 minutes, and 6 parts of beer solution and 3.3 parts of vodka are added in sequence under stirring, and water is added to make up to the weight of the finished product to obtain a prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has a mellow taste, a harmonious and rich aroma of milk and wine, and a suitable sweetness and sourness.

[0046] Example 3 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: Add 1.2 parts of whole milk powder to 10 parts of water at 50-55°C, stir for 10-15 minutes to obtain reconstituted milk, and cool to below 25°C for use; mix 0.2 parts of stabilizer, 4 parts of white sugar, 0.0053 parts of sucralose and 36 parts of water, stir at 70-75°C for 15 minutes to obtain sugar solution, and then cool to below 25°C for use; stir 0.8 parts of fermentation liquid, 0.18 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.5 parts of fructose syrup and 10 parts of water at 50-55°C for 8 minutes to obtain acid solution, and then cool to below 25°C for use; dissolve the reconstituted milk and sugar solution and stir for 5 minutes, then add the acid solution and stir for 5 minutes, add 6 parts of beer solution and 3.3 parts of vodka in sequence under stirring, add water to make up to the weight of the finished product, and obtain the prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has a thin taste and a harmonious aroma of milk and wine.

[0047] Example 4 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: Add 1.2 parts of whole milk powder to 10 parts of water at 50-55°C, stir for 10-15 minutes to obtain reconstituted milk, and cool to below 25°C for use; mix 0.3 parts of stabilizer, 4.5 parts of white sugar, 0.0045 parts of sucralose, and 36 parts of water, stir at 70-75°C for 15 minutes to obtain sugar solution, and then cool to below 25°C for use; stir 0.8 parts of fermentation liquid, 0.18 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3 parts of fructose syrup, and 10 parts of water at 50-55°C for 8 minutes to obtain acid solution, and then cool to below 25°C for use; dissolve the reconstituted milk and sugar solution and stir for 5 minutes, then add the acid solution and stir for 5 minutes, add 8 parts of beer solution and 3.3 parts of vodka in sequence under stirring, add water to make up to the weight of the finished product, and obtain the prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has a suitable taste, a slightly strong beer aroma, and a suitable sweetness and sourness.

[0048] Example 5 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: 1.2 parts of whole milk powder are added to 10 parts of water at 50-55°C, stirred for 10-15 minutes to obtain reconstituted milk, and cooled to below 25°C for use; 0.3 parts of stabilizer, 4.5 parts of white sugar, 0.0045 parts of sucralose and 36 parts of water are mixed, stirred at 70-75°C for 15 minutes to obtain sugar solution, and then cooled to below 25°C for use; 0.5 parts of fermentation liquid, 0.23 parts of citric acid, 0.05 parts of sodium citrate, 0.25 parts of lactic acid, 3 parts of fructose syrup and 10 parts of water are stirred at 50-55°C for 8 minutes to obtain acid solution, and then cooled to below 25°C for use; the reconstituted milk and sugar solution are first dissolved and stirred for 5 minutes, and then the acid solution is added and stirred for 5 minutes, and 6 parts of beer liquid and 3.3 parts of vodka are added in sequence under stirring, and water is added to make up to the weight of the finished product to obtain a prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has a more prominent sour taste, which affects the overall flavor performance.

[0049] Example 6 This embodiment provides a milk-containing bubble blended wine, and the preparation method thereof is as follows: 1.2 parts of whole milk powder are added to 10 parts of water at 50-55°C, stirred for 10-15 minutes to obtain reconstituted milk, and cooled to below 25°C for use; 0.3 parts of stabilizer, 4.8 parts of white sugar, 0.0081 parts of sucralose and 36 parts of water are mixed, stirred at 70-75°C for 15 minutes to obtain sugar solution, and then cooled to below 25°C for use; 0.8 parts of fermentation liquid, 0.18 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.0 parts of fructose syrup and 10 parts of water are stirred at 50-55°C for 8 minutes to obtain acid solution, and then cooled to below 25°C for use; the reconstituted milk and sugar solution are first dissolved and stirred for 5 minutes, and then the acid solution is added and stirred for 5 minutes, and 6 parts of beer liquid and 3.3 parts of vodka are added in sequence under stirring, and water is added to make up to the weight of the finished product to obtain a prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has an unbalanced sweetness and sourness, and is slightly sweet overall.

[0050] Comparative Example 1 This comparative example provides a milk-containing bubble blended wine, and its preparation method is as follows: 1.2 parts of whole milk powder are added to 10 parts of water at 50-55°C, stirred for 10-15 minutes to obtain reconstituted milk, and cooled to below 25°C for use; 0.3 parts of stabilizer, 4 parts of white sugar, 0.0053 parts of sucralose and 36 parts of water are mixed, stirred at 70-75°C for 15 minutes to obtain sugar solution, and then cooled to below 25°C for use; 0.8 parts of fermentation liquid, 0.16 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.5 parts of fructose syrup and 10 parts of water are stirred at 50-55°C for 8 minutes to obtain acid solution, and then cooled to below 25°C for use; the reconstituted milk and sugar solution are first dissolved and stirred for 5 minutes, and then the acid solution is added and stirred for 5 minutes, and 2 parts of beer solution and 3.3 parts of vodka are added in sequence under stirring, and water is added to make up to the weight of the finished product to obtain a prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product lacks the feeling of beer fermentation and the overall flavor is not harmonious.

[0051] Comparative Example 2 This comparative example provides a milk-containing bubble blended wine, and its preparation method is as follows: 1.2 parts of whole milk powder are added to 10 parts of water at 50-55°C, stirred for 10-15 minutes to obtain reconstituted milk, and cooled to below 25°C for use; 0.3 parts of stabilizer, 4 parts of white sugar, 0.0053 parts of sucralose and 36 parts of water are mixed, stirred at 70-75°C for 15 minutes to obtain sugar solution, and then cooled to below 25°C for use; 0.8 parts of fermentation liquid, 0.16 parts of citric acid, 0.05 parts of sodium citrate, 0.2 parts of lactic acid, 3.5 parts of fructose syrup and 10 parts of water are stirred at 50-55°C for 8 minutes to obtain acid solution, and then cooled to below 25°C for use; the reconstituted milk and sugar solution are first dissolved and stirred for 5 minutes, and then the acid solution is added and stirred for 5 minutes, and 6 parts of beer liquid and 3.7 parts of vodka are added in sequence under stirring, and water is added to make up to the weight of the finished product to obtain a prepared solution. At 60-65℃, it is pumped into a high-pressure homogenizer with a pressure of 250bar to obtain a homogenized liquid. The homogenized liquid is sterilized in a sterilizer with a temperature above 120℃, the discharge is cooled to 5±2℃, and gaseous carbon dioxide is pressed into it to form a blended wine containing milk bubbles. The final product has a strong bitter taste, which affects the fusion and performance of the overall flavor.

[0052] Table 1 Sensory scoring criteria for blended wines containing milky bubbles

[0053] Table 2 Sensory evaluation results of blended wines containing milky bubbles

[0054] It can be seen from the above examples and comparative examples that the amount of beer added will directly affect the fermentation feeling of the product and the overall blending with the milk feeling. In addition, excessive vodka will cause an unpleasant taste and flavor of the product.

[0055] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A milk-containing bubble blended wine, which is prepared by adding carbon dioxide to a milk-containing blended wine, characterized in that: The milk-containing formulated liquor is prepared from the following raw materials in parts by weight: 9-12 parts of reconstituted milk, 43.2-48.4 parts of sugar solution, 10.85-16.45 parts of acid solution, 3-10 parts of beer solution, and 3-3.5 parts of vodka.

2. The milk-bubble blended wine according to claim 1, characterized in that: The reconstituted milk comprises water and milk powder, and the mass ratio of water to milk powder is 8-10:1-2.

3. The milk-bubble blended wine according to claim 1 or 2, characterized in that: The sugar solution contains water, a stabilizer and a sweetener; the mass ratio of water to the stabilizer is 36-40:0.2-0.4; the mass ratio of water to the sweetener is 36-40:7-8.

4. The milk-bubble blended wine according to any one of claims 1 to 3, characterized in that: The acid solution contains water, fermentation liquid and acidulant; the mass ratio of water to fermentation liquid is 10-15:0.5-1; the mass ratio of water to acidulant is 10-15:0.35-0.

45.

5. The milk-bubble blended wine according to any one of claims 1 to 4, characterized in that: The milk-containing formulated alcoholic beverage comprises the following raw materials in parts by weight: 1-2 parts of milk powder, 0.2-0.4 parts of stabilizer, 7-8 parts of sweetener, 0.5-1 parts of fermentation liquid, 0.35-0.45 parts of sour agent, 3-10 parts of beer liquid, 3-3.5 parts of vodka, and 54-65 parts of water.

6. The milk-bubble-containing blended wine according to claim 5, characterized in that: The sweetener is selected from at least two of crystalline fructose, fructose-glucose syrup, white sugar, erythritol, sucralose, and steviol glycosides; and / or, the acidulant is selected from at least one of citric acid, lactic acid, malic acid and tartaric acid; And / or, the stabilizer is selected from at least one of pectin and sodium hydroxymethyl cellulose; And / or, the fermentation broth is a lactic acid bacteria fermentation broth, and the lactic acid bacteria is selected from at least one of Lactobacillus rhamnosus, Lactobacillus mucilaginosus, Lactobacillus paracasei, Lactobacillus helveticus, and Lactococcus lactis subsp. lactis.

7. The milk-bubble blended wine according to claim 5 or 6, characterized in that: The amount of stabilizer added is 0.3 parts; and / or, the amount of beer liquid added is 6-10 parts, preferably 6-8 parts, more preferably 6 parts; And / or, the amount of vodka added is 3.3 parts.

8. The method for preparing the milk-bubble-containing blended wine according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: preparing liquid A, liquid B and liquid C respectively; wherein liquid A is reconstituted milk, liquid B is a part of sugar liquid, and liquid C is a mixture of another part of sugar liquid and acid liquid; the preparation temperature of liquid A is 50-55°C; the preparation temperature of liquid B is 70-75°C; and the preparation temperature of liquid C is 50-55°C.

9. The preparation method according to claim 8, characterized in that: The method comprises the following steps: firstly mixing liquid A and liquid B, and then adding liquid C, beer liquid and vodka.

10. The preparation method according to claim 9, characterized in that: It also includes homogenization and sterilization steps; the homogenization pressure is 250±10bar and the temperature is 60-65℃; the sterilization temperature is above 120℃ and the time is 5-15S; Preferably, after sterilization, the output material is cooled to 5±2° C. and gaseous carbon dioxide is pressed into it.

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