50 results about "Sake - alcoholic beverage" patented technology

The invention discloses a method for brewing foaming saki, and belongs to the technical field of fermented beverages. The method adopts unilateral fermentation and comprises the following steps of: firstly smashing raw materials, then directly liquefying and saccharifying the raw materials through enzyme, after blending with spice water and sterilizing, inoculating a saki saccharomycete liquid for fermenting, and directly bottling the obtained fermentation liquid, wherein a microorganism is directly used for fermentation so as to generate gas, carbon dioxide gas does not need to be injected, and the prepared foaming saki has better taste. The method for brewing foaming saki is simple, the equipment use ratio is high, the raw materials can be fully utilized, and the prepared beverage is rich in nutrient, contains large amount of active yeast, has the fragrance of yeast and rose, and has no harmful substances such as purine and the like.

The invention provides a low sugar low alcohol health preserving yellow rice wine, which comprises raw materials by weight percentage: 12-15% of polished round-grained rice, 10-15% of white glutinous rice, 4-8% of black glutinous rice with peel, 4x10<-2>%-7x10<-2>% of yellow rice wine yeast, raw wine yeast 1.5-2.5%, 1-2% of red kojic rice, 2.5x10<-3>%-4x10<-3>% of diastase, 1x10<-3>%-2.5x10<-3>% of acidic protease, and 60-65% of water. Based on the weight of clear wine obtained after squeezing and filtering, the wine also comprises 5.7-6.9% of food and medicine plant materials. The invention has the advantages of full bodied wine, improved function, low alcohol, low sugar, coordinated mouthfeel with nutrition and health function.

The invention discloses a method for brewing an oak barrel black beer, which belongs to the technical field of beer brewing and comprises the brewing of a black beer base and the preparation of an aged beer distillate, namely the method for brewing an oak barrel black beer by combining the brewing of the black beer base and the preparation of the aged beer distillate. The method of the invention comprises the following steps of: blending the black beer base and the aged beer distillate stored in an oak barrel in a volume ratio of 14-22:1, standing and storing the blended sake in a sake jar for 24 hours, and after filtering the stored wine body with a depth filtering membrane of which the thickness is 0.5 mu m, obtaining the finished product of the oak barrel black beer. The alcoholic strength of the oak barrel black beer of the invention is between 8 and 10 percent volume; and the ratio of alcohol to ester is between 2.5 and 3.5. The wine body is coordinated in flavor, heavy in fragrant, enough in dryness, rounded and smooth. Differences in flavor, taste and color of the wine body caused by different components, brewing time and oak processing processes are avoided. The quality stability and flavor consistency of the finished wine are improved.

The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. In order to realize the object, the technical proposal is characterized in that a filtration and separation step after the alcoholic fermentation step is added in the traditional methods such as sticky rice cooking, saccharification leaven, alcoholic fermentation, acetic acid fermentation and ageing and blending; two methods of liquid acetic acid fermentation and solid acetic acid fermentation are respectively adopted on the clear alcohol liquid and turbid grainstillage filtered and separated out of the monascus wine generated after alcoholic fermentation to prepare a monascue vinegar liquid 1 and a monascue vinegar liquid 2 respectively; and finally, the two vinegar liquids are blended to form the monascue vinegar. The method for brewing the monascus vinegar shortens the fermentation period, improves the utilization ratio of the raw material, improves the flavor of the monascus vinegar, complies with the requirements of clean production process, reduces the contamination from the headstream, realizes zero discharge of solid wastes, and solves the environmental pollution problem as a large amount of monascus grainstillag and vinegar slag are generated by the monascus vinegar brewing factory for brewing the vinegar.

The invention relates to malts, in particular to a technique for manufacturing highland barley malts by Zangqing 320#. The highland barley malts are manufactured by the original wheat of highland barley under manual control through seven procedures of washing / grading, barley dipping, sprouting, drying, root removal with a rooter and packaging. The highland barley malts provided by the invention are a first-choice raw material for brewing highland barley beer, highland barley sake and highland barley white spirit and are also used for manufacturing the extracting raw materials of highland barley malted milk and beta-glucan. A product processed by the highland barley and the highland barley malts contains abundant nutrient substances and mineral substances and has a unique health-care function in the aspects of lowering the level of the cholesterol and the tumour LDL-C of a human body, resisting cancers, preventing anaemia and angiopathy, preventing atherosclerosis and the like.

The invention relates to the technical field of yellow rice wine storage, and discloses a method and equipment for storing yellow rice wine in large tanks. The equipment for storing the yellow rice wine in the large tanks comprises a supporting bottom plate, a tank body is fixedly mounted at the top of the supporting bottom plate, and a dissolved oxygen detection head is fixedly installed at the bottom of an inner cavity of the tank body; a temperature detector is fixedly installed at the position, located on the right side of the dissolved oxygen detection head, of the bottom of the internalcavity of the tank body; a PH value detection head is fixedly installed at the position, located on the right side of the temperature detector, of the bottom of the internal cavity of the tank body; and a heat conducting chamber is arranged on the side surface of the inner cavity of the tank body. According to the method and equipment for storing the yellow rice wine in the large tanks, it is ensured that the temperature cannot be too high when sake enters the inside of the tank body after the sterilization is completed through a buffer tank and a heat exchange refrigeration device, and it isensured that negative pressure inside the tank body in the tank body is not too high and the situation that the tank body is deformed due to high negative pressure inside the tank body does not occur;and the temperature detector and a heating plate can ensure that the temperature inside the tank body is moderate, so that fermentation bacteria are in a more suitable state, and therefore, the agingeffect is better.

The invention discloses JAS rice vinegar and brewing method, which comprises the following steps: adopting JAS rice as raw material; breaking; evaporating; fermenting alcohol; pressing; filtering; fermenting acetic acid at 29-32 deg.c; filtering; sterilizing; obtaining the product.

The invention relates to a flavored instant mackerel slice which comprises mackerel flesh, a pickling solution and a flavoring solution. The pickling solution comprises 0.5% of sodium bicarbonate, 0.5% of sodium carbonate, 2.0% of sodium citrate, 0.32% of citric acid, 2.0% of table salt, 1.0% of liquid glucose, 2.0% of sake, 0.3% of sodium ascorbate, 0.05% of green tea extract and 91.33% of water. The flavoring solution comprises 15.75% of miso, 6.93% of white miso bamboo flute, 1.89% of strong soy sauce, 8.82% of mirin, 11.34% of white granulated sugar, 0.38% of mashed ginger, 0.19% of skipjack powder, 0.19% of Laminaria digitata juice, 0.22% of xanthan gum, 0.19% of monosodium glutamate, 0.5% of table salt and 53.59% of water. The invention also relates to a processing technique of the flavored instant mackerel slice. The pickling solution eliminates the original fishy smell of the mackerel, and endows the flesh with the unique flavor. The whole working process is operated in the low-temperature state, thereby ensuring the freshness of the fish flesh, preventing deterioration and ensuring the product safety. The fish flesh is cooked in the sterilization process, so that the mackerel slice can be eaten only by simple heating afterwards, which is very convenient.

The present invention belongs to the technical field of health food research and development, and relates to a Western red ginseng tea preparation method, which comprises: washing Western red ginseng, drying, crushing into powder, placing the Western red ginseng powder, ficus carica, mulberry, medlar and common jujube into a stainless steel container, adding water, boiling three times, filtering to obtain the filtrates and the residue, combining the filtrates, adding Lactobacillus sake, fermenting, adding taurine to the fermentation filtrate, carrying out pressure reducing concentration to achieve a thick paste, adding maltodextrin and dextrose to the thick paste, preparing a soft material, granulating, drying, pelletizing, and packaging so as to obtain the product. The product of the present invention has functions of body building and physical fitness.

The invention discloses a preparation method for cordyceps sinensis male moth wine. The method comprises the following steps of (1) preparation of cordyceps sinensis culture medium fermentation base liquor: taking fresh cordyceps sinensis rice culture medium, adding activated wine-making yeast for potting fermentation to obtain cordyceps sinensis culture medium sake, and then blending with high concentration soaked rice wine to prepare the cordyceps sinensis culture medium fermentation base liquor; (2) soaking and removing fishy smell: soaking dried male silk moth in the cordyceps sinensis culture medium fermentation base liquor for 30-60 days, filtering, adding a fishy smell-removing agent to remove part of the fishy smell to obtain a cordyceps sinensis male moth base liquor; and (3) alcoholizing and blending: blending longan soaked wine in the cordyceps sinensis male moth wine cordyceps sinensis male moth base liquor, adjusting alcoholic content to be 35-38 degrees, ageing for 1-3 months to obtain the cordyceps sinensis male moth wine. The cordyceps sinensis rice culture medium-a by-product of cordyceps militaris process is used as an important raw material; and further the cordyceps sinensis base liquor is produced by fermentation. The method takes full advantages of the cordyceps militaris rice culture medium, changes waste into wealth, greatly increases utilization rate of the cordyceps militaris rice culture medium and has very good economic benefits and social benefits.

The invention relates to a sake fermentation device and a sake making method. The sake making method comprises the following steps: firstly, steaming rice, further compounding the rice with distillers' grains and rice hull, performing secondary steaming, finally adding rice koji, and performing fermentation. The sake fermentation device comprises a fermentation tank body, a heat supply device anda refrigeration device, wherein the fermentation tank body comprises a tank cover and a stirring device; the heat supply device comprises a heat supply tank, a heating device, a heat supply pipeline and a supply pump; and the refrigeration device comprises a refrigeration pipeline and a refrigerator. According to the sake making method, the rice is steamed twice, is sufficiently gelatinized and isfurther fermented, so that indexes such as fragrance, taste and flavor of sake can finally meet high-quality standards; and the sake fermentation device is capable of rapidly and sufficiently controlling the ambient temperature of fermentation, is capable of providing precise fermentation temperatures and ensures that the fermentation process has stable conditions constantly.

Provided herein are materials and methods for preparing sake simulations from a single component.

The invention discloses a wine decocting method adopted during manual brewing of yellow rice wine and a wine decocting device for implementing the wine decocting method. The wine decocting method comprises the following steps: firstly preheating yellow rice wine sake, then carrying out PEF (pulsed electric field) sterilization so that the wine decocting purpose is achieved, and finally, placing the processed yellow rice wine into a wine jar, and carrying out sealed ageing, wherein the field intensity of the pulsed electric field is 20-40 kV / cm, and the treatment time is 180-200 [mu] s. The wine decocting device comprises a pump and a PEF processing chamber, wherein the pump is connected to an entrance of the PEF processing chamber, the yellow rice wine sake is added into the PEF processing chamber through the pump, and an exit of the PEF processing chamber is connected to the wine jar. With the adoption of the method and the device provided by the invention, the energy consumption of the traditional wine decocting method can be reduced, and meanwhile, some functional substances in the yellow rice wine sake can be protected, so that the ageing process is perfect.

The invention provides a sake preparation system and a preparation technology thereof. The preparation system comprises a rice smashing system, a gelatinizing and liquefying tank, a pre-fermentation system and a post-fermentation system, wherein the rice smashing system is used for smashing rice in water into rice slurry, the gelatinizing and liquefying tank is communicated with the rice smashingsystem and the pre-fermentation system, and the gelatinizing and liquefying tank is used for gelatinizing and liquefying the rice slurry in multistage stirring to produce liquefied feed liquor; the pre-fermentation system comprises a mixing tank, a distiller's yeast tank and a fermentation tank; the mixing tank is communicated with the gelatinizing and liquefying tank and the distiller's yeast tank, the liquefied feed liquor in the gelatinizing and liquefying tank and distiller's yeast in the distiller's yeast tank are mixed in the mixing tank, the fermentation tank is communicated with the mixing tank and the post-fermentation system, and the post-fermentation system is used for wine boiling, wine storing, filtering and sterilizing work procedures for preparing sake. Therefore, a sake preparation technology is improved, a brewing efficiency is improved, labor and site construction cost is reduced, and market competitiveness is improved.

The invention relates to the field of beer production, in particular to a sugarcane-flavored beer production process. The sugarcane-flavored beer production process specifically includes: malt crushing, stirring, heating and standing to obtain mash, heating and standing to obtain saccharified liquid, heating to inactivate enzymes, adding hops during boiling, and obtaining clear wort through filtration or whirling precipitation; After the wort is cooled and aerated, it is fermented at a suitable temperature, sake, and a certain proportion of sugarcane juice is added, then fermented and filtered, cooled and left to stand, and finally sugarcane-flavored beer is obtained. By adding sugarcane juice during the fermentation process, it can effectively The nutrition and flavor of sugarcane are preserved in beer, and the content of esters in beer is increased at the same time.

The invention discloses a preparation method of a wall material for improving the stability of 5-methyltetrahydrofolate. The preparation method comprises the following steps: dissolving casein and chitosan oligosaccharide in a phosphate buffer solution of which the pH value is 7.0-10.0 for synthesis; dialyzing an obtained product in deionized water, drying, and carrying out glycosylation reaction,so that an obtained glycosylation reaction product can be used as a wall material for improving the stability of 5-methyltetrahydrofolate. The invention further provides a method for improving the stability of 5-methyltetrahydrofolate. 5-methyltetrahydrofolate is embedded by utilizing the wall material. The invention further provides a method for separating 5-methyltetrahydrofolate from lactobacillus sake fermentation liquor. The method comprises the following steps: enabling the fermentation liquor to pass through a C18 solid-phase extraction column, and eluting with ultrapure water; therefore, separation of 5-methyltetrahydrofolate from the fermentation liquid is realized.

The invention relates to the field of beer processing, in particular to a beer cold sterilization method. The method comprises the steps of high-pressure treatment, fine filtration treatment, ultraviolet sterilization treatment and ultrasonic treatment. According to the method, firstly part of microorganisms in beer sake are killed in a pressurizing mode, then most of the microorganisms are filtered out in a fine filtering mode, and the clarity of the beer sake is improved, so that good conditions are created for ultraviolet sterilization; and then, through ultraviolet irradiation and ultrasonic treatment, a small amount of residual microorganisms are killed, so that the purpose of completely performing cold sterilization at a low temperature is achieved. A high-precision fine filtration composite paper material provided by the invention has the function of blocking most bacteria and microparticle impurities, and is simple in preparation method and low in cost; and the beer sake sterilization and degerming purposes are achieved under the condition that heating is completely not needed, the original fresh flavor and nutrient substances of beer can be kept to the maximum extent, theenergy consumption is low, the process is environmentally friendly and reliable, and the method has extremely high popularization value.

The invention relates to the technical field of wine brewing, in particular to a wine deacidification method. In the prior art, a wine deacidification method has certain defects in the deacidification effect and influences on stability, aroma and taste of wine. The method includes the following steps that firstly, titrable acid of a wine sample to be deacidified is measured, a target value is set, deacidification coefficients are selected according to different seasons, and the mass of required potassium carbonate and potassium hydrogen tartrate is calculated; secondly, potassium carbonate and potassium hydrogen tartrate are accurately weighed and mixed evenly to form a mixed deacidification agent; thirdly, wine to be deacidified with the mass 1-3 times that of the mixed deacidification agent is added into the mixture to be stirred, a trigger reaction is conducted, and the reaction is completed; fourthly, the trigger reaction product is added into raw wine to be deacidified, and evenly stirred and stands still, the raw wine to be deacidified is deacidified, and the raw wine is clarified; fifthly, after the raw wine stands still for 7-10 days, and upper layer clear wine is separated; sixthly, titrable acid of the deacidified raw wine is measured.

The invention relates to the technical field of yellow rice wine brewing, particularly to a preparation process of a Chinese yeast, thereby enhancing the fragrance of yellow rice wine. According to the invention, the preparation process comprises the following steps: preparing flaccid knotweed herb powder; preparing Chinese yeast raw materials; and culturing the Chinese yeast. The flaccid knotweedherb powder, Jianhu lake water and the rice flour made of the polished round-grained rice and the brown rice cooperate with each other to culture the Chinese yeast successfully, thereby enhancing thearoma of the mine; and With a base yeast prepared by using the Chinese yeast prepared last year, the tea powder and the dry yeast for the saki, more microorganisms beneficial to wine brewing and aroma enhancement are introduced into yeast particles to promote fermentation of the yeast particles and enhance the aroma of the Chinese yeast.

The invention discloses beer containing rich silkworm amino acids and a production process and belongs to the technical field of beer production. The production process of the beer containing the rich silkworm amino acids is specifically characterized in that 0.15%-0.50% (w / v, the unit is g / 100mL) silkworm amino acids are added to a filtered beer tank, and the beer containing the rich silkworm amino acids is produced. After the silkworm amino acids are added, the beer produced with the process contains rich glycine, serine, alanine and other amino acids, has rich foam, is pure white and fine and tastes slightly sweet. The silkworm amino acids have a function of promoting metabolism of ethanol in a human body, symptoms such as headache and the like cannot be caused after people drink a large amount of beer produced with the process, the comfort of the human body is better, hangover is not easily caused, and the beer is favorable for body health.

The invention discloses a method for enhancing the stability of fruit wine tartar. In the method, firstly, high-acid fresh fruit juice is fermented to obtain clarified fruit wine, and the aged fruit wine is refrigerated at low temperature for 5-8 days and then centrifuged to obtain upper-layer sake; Add sodium alginate solution to the sake, quickly circulate the sake added with sodium alginate solution, so that the sodium alginate solution and the wine sample are mixed evenly in the fermentation tank, and under the action of pulse electricity, free calcium ions in the fruit wine are adsorbed and settled ; Suction filtration, gumming and clarification; add sodium alginate solution and electric field treatment again, the fruit wine is suction filtration with diatomaceous earth and then membrane filtration and filling. The sodium alginate used in the present invention belongs to polysaccharide, is green and pollution-free, and is insoluble in alcohol. The pulsed electric field cooperates with the sodium alginate to quickly combine with calcium ions to form calcium alginate, and the formed calcium salt is easy to separate. The process is easy to operate and low in energy consumption. The stability of the fruit wine produced by the invention is significantly improved, and the quality of the fruit wine is obviously improved during the shelf life.

The invention discloses blueberry sake. The blueberry sake includes, by weight, the following components: 75-95 parts of blueberry fruits, 5-10 parts of honey, and 0.01-0.1 part of microzyme. The method comprises the following steps: cleaning the blueberry fruits and removing impurities of the blueberry fruits; disinfecting wine brewing equipment; sterilizing the blueberry fruits; fermenting the blueberry fruits in a fermentation cylinder; separating the blueberry sake from wine residues; and sterilizing and bottling the blueberry sake. For long-term drinking, the produced blueberry sake has the efficacy of improving human immunity, beautifying, anti-aging, activating blood circulation to dissipate blood stasis, preventing cancer, and is beneficial to a human body.

The preparation process comprises the following steps: selecting Xiangxue wine, edible alcohol and spices such as fennel, pepper, dried orange peel, cinnamon and clove as raw materials; cleaning the sterilizing and soaking tank by using clean tap water and alkali liquor, and meanwhile, cleaning the spice raw materials to remove dust and impurities on the spices; putting the cleaned spices into a soaking tank, performing crushing, then pumping hot water into the soaking tank, and performing mixing and stirring; sealing and soaking the uniformly mixed solution for two days, pumping Xiangxue wine and edible alcohol into a soaking tank, uniformly stirring, and sealing and soaking for five days to ensure uniform soaking; performing filter pressing on the soaked spice juice through a plate-and-frame filter press, and temporarily storing primary aromatic vinasse juice obtained by filter pressing in a clear wine tank; and adding chitosan into the sake tank, clarifying for 2 days to obtain a semi-finished product aromatic vinasse juice solution, and filtering, sterilizing and filling to obtain the finished product aromatic vinasse juice.

The invention discloses a high-concentration dilution system and method for zero-wine-loss beer. The system is arranged between a fermentation tank and a bright beer tank and comprises a filter and a rear buffer tank which are sequentially connected through a pipeline, wherein a deoxygenated water pipeline is connected to the filter, and fermentation liquor remaining in the filter is diluted by the deoxygenated water through the deoxygenated water pipeline and is jacked into the rear buffer tank. According to the high-concentration dilution system and method for zero-wine-loss beer, the fermentation liquor remaining in the filter and the system pipeline is treated through automatic circulation of the dilution machine and the rear buffer tank, so that the remaining fermentation liquor enters the bright beer tank after meeting the specification of bright beer, the wine loss is greatly reduced, and the zero-wine-loss dilution process of the fermentation liquor is realized as far as possible.

The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer. According to the technical scheme, the method comprises the steps that barley malt is selected and fed into a grinding machine to be ground, the ground barley malt is added into a saccharifying tank, and hot water is added for saccharifying treatment; adding maltose juice into a boiling pot, adding hot water, mixing with the maltose juice, boiling, and adding humulus lupulus into the boiling pot; adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, and sending the clear liquid into a water bath cooler; adding the cooled sugar juice into a fermentation tank, and adding yeast into the fermentation tank for fermentation; and filtering the fermented liquid, and feeding the filtered liquid into a clear beer tank to form beer. The taste of the beer is improved by reducing the usage amount of the humulus lupulus; the residual space in the fermentation tank is reduced, meanwhile, pressurization is performed, so that the pressure in the fermentation tank is increased, the fusion amount of carbon dioxide is increased, and meanwhile, the taste of finished beer is better through low-temperature fermentation.

The invention discloses a preparation method of low-alcoholicity sweet potato sake with vinegar fragrance. The method comprises the following steps: removing an aleurone layer from rice, mixing with sweet potatoes, adding amylase to saccharify, adding multi-strain mixed yeast, fermenting in a wide-mouth jar, and distilling to obtain sake. According to the invention, after standing and blending, the prepared sake is mellow and tasty, has unique sweet potato flavor, and can be added with acetic acid bacteria, so that the sake has slight vinegar fragrance, is slightly sour, has no bitter and astringent feeling, can stimulate appetite, clear food and prevent abdominal distension, and also has beautifying and toxin expelling effects.

The invention discloses a solid-liquid combined fermentation method of health-care wine. The method comprises the following steps: S1, performing extraction to obtain a mixture of an extracting solution and medicine residues; S2, performing separation to obtain medicine residues and supernatant liquor; S3, performing extraction to obtain a traditional Chinese medicinal material extracting solution; S4, preparing medicinal koji to obtain traditional Chinese medicinal koji; S5, mixing the traditional Chinese medicinal koji with water, yeast and steamed rice, and performing fermentation to obtaina fermented product; S6, reduced pressure distillation: carrying out the reduced pressure distillation on the fermented product to obtain vinasse and distillate; and S7, mixing the distillate obtained by the reduced pressure distillation in the S6 with the supernatant liquor obtained in the S3 to obtain the fermented wine. The method realizes the combination of natural fermentation and controlledfermentation and the combination of a liquid state fermentation process and a solid state fermentation process, makes the product to have the taste of traditional Chinese liquor, greatly shortens thefermentation time, reduces the production cost, reduces the pollution and waste, and improves the taste and the aromaticity of the wine obtained by adopting the liquid state fermentation.

The invention discloses a method for brewing Japanese sake by utilizing Clavispora lusitaniae. The Japanese sake is prepared by the following steps: washing rice, soaking, cooking, spreading for cooling, preparing koji, preparing a yeast seed solution, preparing distiller's yeast, fermenting, blending, packaging, storing and the like. The method for brewing the Japanese sake by utilizing Clavispora lusitaniae is simple to operate, clear in process, not easy to pollute and low in production environment requirement, and the brewed sake is clear in liquor, moderate in sugar-acid ratio, low in higher alcohol content, rich in taste, free of headache and full in liquor body.

The invention discloses a formula of beer brewed from raspberry and monosodium glutamate and a preparation method of the beer. The formula comprises F55 high fructose corn syrup, concentrated apple clear juice, concentrated raspberry juice, concentrated carrot juice, citric acid monohydrate, sucralose, 11-degree P white beer, strawberry essence, raspberry essence, emulsified essence, strawberry essence, raspberry essence and emulsified essence. The preparation method comprises the following steps: preparing materials, centrifugally feeding craft white beer into a tank, centrifugally controlling fruit beer for the second time, delivering and filling sake and the like. The invention provides a raspberry fruit beer product with nutritional and health-care effects for consumers, and provides a preparation method of the raspberry fruit beer. On the basis of craft white beer, turbid beer which is rosy in appearance, obvious in raspberry fragrance, sour, sweet, tasty and refreshing and unique in flavor is brewed.

The invention relates to a malt yak whey fermented beer product and a preparation method thereof, and relates to the technical field of wine brewing. The preparation method of the double-whey wine mainly comprises the following steps: proportioning fermentation raw materials, saccharifying, filtering, treating yak whey, performing pasteurization, inoculating, performing membrane separation sterilization and the like. The invention provides the preparation method of the double-whey wine product, the produced Qingzhai wine is balanced in nutrition and has the effects of reducing blood fat, blood sugar and cholesterol, resisting cancers, preventing obesity and the like, a proper amount of yak whey is added into the product, the nutritional value of the product is increased, the flavor and the taste are improved, and the product has potential health effects, is suitable for women to drink, and is welcomed by people.