CN106591052A - Functional sparkling cherry fermented milk and brewing method thereof - Google Patents
Functional sparkling cherry fermented milk and brewing method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention relates to functional sparkling cherry fermented milk and a brewing method thereof. The functional sparkling cherry fermented milk is prepared from the following raw materials by weight: 100 to 120 parts of cherry, 100 to 120 parts of desalinated whey powder, 10 to 15 parts of oat, 10 to 15 parts of purple sweet potato, 10 to 15 parts of red bean, 8 to 10 parts of corn, 8 to 10 parts of black soya bean, 3 to 5 parts of mint, 3 to 5 parts of longan, 3 to 5 parts of red data, 3 to 5 parts of wolfberry, 2 to 3 parts of Rhizoma Polygonati, a proper amount of purified water and a proper amount of fresh milk. The brewing method comprises the following steps: soaking the cherry with wine; then uniformly mixing a cherry-fermented milk solution with liquid extract of the mint, Rhizoma Polygonati and the like; subjecting a mixture obtained in the previous step to filtering with a diatomite filter; carrying out mixing with carbon dioxide via a carbon dioxide mixer; and successively carrying out microwave sterilization and low-temperature pressure-maintained filling so as to obtain the functional sparkling cherry fermented milk. The functional sparkling cherry fermented milk produced in the invention tastes soft and slippery, has integrated fruity flavor, milk fragrance and cereal fragrance, and can promote absorption of a digestive system; and through inflation of CO2 gas, oxygen in the functional sparkling cherry fermented milk is eliminated, the storage time of the functional sparkling cherry fermented milk is prolonged, and the fragrance and quality of the functional sparkling cherry fermented milk is improved.
Description
Technical field
The present invention relates to a kind of milk wine, and in particular to a kind of feature car li foaming milk wine and preparation method thereof.
Background
As modern requires more and more higher to the health care of wine, milk wine starts by masses as a kind of health promoting beverage
Favor.Milk wine, taste are micro- sour and sweet and refreshing, and sweet-smelling is strong, nutritious, are not only a kind of beverage, also with extremely strong tonic effect,
Dispel cold, invigorate blood circulation, relaxing muscles and tendons, it is evident in efficacy to treating gastropathy, cardiovascular disease.Car li is solid and juice is more, fruit
Warm taste is sweet, nutritious, and iron-holder is high, can promote hemoglobin regeneration.But car li fresh fruit is intolerant to preservation, car li milk
The processing of wine effectively realizes the exploitation of car li fruit resource.Chinese patent 201410656340.X discloses one kind
Fermentation liquid is entered by Fructus Fragariae Ananssae Flos Osmanthi Fragrantis milk wine, the Fructus Fragariae Ananssae Flos Osmanthi Fragrantis milk wine using Fructus Fragariae Ananssae, Flos Osmanthi Fragrantis, Semen Maydiss, Semen arachidis hypogaeae, coffee as material is brewageed
Jing allotments after row distillation cooling obtain Fructus Fragariae Ananssae Flos Osmanthi Fragrantis milk wine, and the milk wine taste is projected, and mouthfeel is soft, but through distillation technique product
Nutritional labeling loss it is serious；Another Chinese patent 201510235125.7 discloses a kind of longan-jujube koumiss and its making
Technique, the longan-jujube koumiss nutrition arrangement are balanced, but obtained koumiss wine degree is low, and fragrance is boring.In prior art,
The report brewed with regard to feature car li foaming milk wine is not still seen.
The content of the invention
The present invention is for blank present in prior art, there is provided a kind of feature car li foaming milk wine and its preparation
Method.The product nutrition arrangement balanced and reasonable, sweet and sour taste, sweet-smelling are strong.
The present invention is achieved by the following technical solutions:
Step 1：By Herba Menthae, Arillus Longan, Fructus Jujubae, Fructus Lycii, stir-baked RHIZOMA POLYGONATI with yellow rice wine co-grinding, the water of its 2-3 times of weight is added, soaked
30-50 minutes, 2-4 hours are cooked by slow fire, are cooled to 45-55 DEG C, 100 mesh sieve net filtrations obtain extracting solution；
Step 2：After desalted whey powder is mixed with the pure water of 5-7 times of weight, 60-65 DEG C is adjusted the temperature to, Pasteur is carried out
Sterilizing, when being cooled to 30-35 DEG C, adds the Lactose enzyme and 0.3% protease of emulsion weight 0.4%, after enzymolysis 50-65 minutes,
88-95 DEG C is warming up to, is kept for 20-30 minutes, rehydration emulsion is obtained；
Step 3：Car li sarcocarp is soaked 3 days with the rice wine of isopyknic 28%vol, prepared car li fruit is separated by filtration
Meat and car li soaking wine；
Step 4：Semen Phaseoli, Rhizoma Steudnerae Henryanae, Semen Maydiss, Semen sojae atricolor and Herba bromi japonici are cleaned, are cooked in being put into steamer, then with step 3 in
Car li sarcocarp mixes, and carries out crushing and beating, adjusts serosity pH to 4.0-5.5, then the fruit for adding slurry weight 0.1%-0.3%
The amylase of glue enzyme and 0.1%-0.2%, hydrolysis temperature are 30-35 DEG C, and the time is 3-6 hours, are protected in 70-80 DEG C of water-bath
20-30 minutes are held, 0-4 DEG C is cooled to, is clarified 12 hours, then 80 mesh sieve net filtrations removal residue, is obtained fruit juice；
Step 5：Fruit juice in step 4 is mixed homogeneously with the rehydration emulsion in step 2, adds citric acid or CaCO3 to adjust
Section pH value is added white sugar to adjust pol to 18-22 ° of Bx, adds 200-300mg/L active dry yeasts, in 15- to 4.0-6.0
20 DEG C of bottom fermentations 7-9 days, when fermentation to alcoholic strength is 9.0-10.5%vol, and residual sugar amount is 2.0-2.2g/L, first fermentation knot
Beam, being isolated upper strata wine liquid and be transferred in another fermentation tank using siphonage carries out after fermentation, under the conditions of 8-10 DEG C, fermentation
12-16 days, car li milk wine wine liquid is obtained；
Step 6：By the car li in car li milk wine wine liquid obtained in step 5 and extracting solution, step 3 obtained in step 1
Soaking wine mixes, and is added thereto to the Bentonite of 500-600mg/L, after room temperature clarification 36-48 hours, the stewing process at -3-0 DEG C
48-72 hours；
Step 7：The wine liquid of clarifying treatment is filtered with the diatomite filter in 0.3 micron of aperture, microwave sterilizating fills
It is 0.25-0.35MPa to enter carbon dioxide to pressure inside the tank, under the conditions of low temperature equipressure, sterile filling.
Compared with prior art, beneficial effects of the present invention：
(1) using car li as the raw material for brewageing milk wine, on the one hand can alleviate milk wine it is sour and astringent, salt down the miscellaneous taste such as salty,
Strengthen the tasty and refreshing sense of milk wine, on the other hand made milk wine pinkiness, color is beautiful, and fruital, aroma and Olibanum combine together.And
Process to car li can make full use of nutritional labeling therein.
(2) Lactose and albumen in emulsion is fully digested using Lactose enzyme and protease, is glucose by Lactose conversion
And galactose, eliminate consumer and the pathological changes of Lactose are reacted, on the other hand, breaks down proteins are more beneficial for into human body for aminoacid
Absorption, it is to avoid albumen condenses and produces precipitation.
(3) the effects such as miscellaneous grain crops corn has regulation human acid-base balance, the immunocompetence of raising human body, reduction cholesterol,
And containing abundant glucide in Herba bromi japonici, Semen Phaseoli, can be the nutrition needed for metabolism of yeasts is provided, will by sweat
Its nutrient substance and flavor substance are effectively incorporated in wine liquid.By Herba Menthae, Rhizoma Polygonati etc. decoct both can guarantee that vitamin, aminoacid,
The nutritional labelings such as protein are extracted efficiently out, can avoid again directly being fermented and being caused mouthfeel pungent, and local flavor stimulates
Etc. drawback.
(4) CO is filled with car li foaming milk wine2Gas not only can remove the oxygen in wine liquid, extend the storage of milk wine
The Tibetan time, and improve the fragrance and quality of wine.
Specific embodiment
Embodiment 1
Car li 100g, whey powder 100g, Herba bromi japonici 10g, Rhizoma Steudnerae Henryanae 10g, Semen Phaseoli 12g, Semen Maydiss 8g, Semen sojae atricolor 10g, Herba Menthae 3g,
Arillus Longan 4g, Fructus Jujubae 5g, Fructus Lycii 5g, Rhizoma Polygonati 2g, pure appropriate amount of water, appropriate fresh milk；
By Herba Menthae, Arillus Longan, Fructus Jujubae, Fructus Lycii, Rhizoma Polygonati co-grinding, the water of its 2 times of weight is added, soaked 30 minutes, slow fire
Decoct 4 hours, be cooled to 50 DEG C, 100 mesh sieve net filtrations obtain extracting solution；
After desalted whey powder is mixed with the pure water of 5 times of weight, 60 DEG C are adjusted the temperature to, pasteurization is carried out, is cooled to
35 DEG C, the Lactose enzyme and 0.3% protease of emulsion weight 0.4% are added, are digested 55 minutes, is warming up to 90 DEG C, kept for 25 minutes,
Prepared rehydration emulsion；
Car li sarcocarp is soaked 3 days with the rice wine of isopyknic 28%vol, is separated by filtration and is obtained car li sarcocarp and car
Li sub- soaking wine；
Semen Phaseoli, Rhizoma Steudnerae Henryanae, Semen Maydiss, Semen sojae atricolor and Herba bromi japonici are cleaned, are cooked in being put into pot, then with step 3 in car li fruit
Meat mixes, and carries out crushing and beating, then adjusts serosity pH to 4.0, the pectase of the weight that adds materials 0.2% and 0.2% shallow lake
Powder enzyme, temperature are 30 DEG C, are digested 4 hours, kept for 30 minutes, be cooled to 0 DEG C in 75 DEG C of water-bath, are clarified 12 hours, 80 mesh
Screen filtration removes residue, obtains fruit juice；
Above-mentioned fruit juice is mixed homogeneously with rehydration emulsion, pH value is adjusted to 6.0, adjust pol to 18 ° of Bx, add 250mg/
L active dry yeasts, in 20 DEG C of bottom fermentations 8 days, stop when fermentation to alcoholic strength is 10.0%vol, and residual sugar amount is 2.0g/L, rainbow
Suction method isolates upper strata wine liquid, and being transferred in another fermentation tank carries out after fermentation, at 10 DEG C, ferments 15 days, and after fermentation terminates, system
Obtain car li milk wine wine liquid；
Car li milk wine wine liquid is mixed homogeneously with above-mentioned Herba Menthae extracting solution and car li soaking wine, and is added thereto to
The Bentonite of 550mg/L, after room temperature is clarified 40 hours, is processed 60 hours at -3 DEG C；
The wine liquid of clarifying treatment is filtered with the diatomite filter in 0.3 micron of aperture, microwave sterilizating is filled with dioxy
It is 0.30MPa to change carbon gas to pressure inside the tank, the pressure sterile filling such as low temperature.
Embodiment 2
Car li 120g, whey powder 110g, Herba bromi japonici 15g, Rhizoma Steudnerae Henryanae 15g, Semen Phaseoli 13g, Semen Maydiss 8g, Semen sojae atricolor 9g, Herba Menthae 4g, osmanthus
Circle 4g, Fructus Jujubae 5g, Fructus Lycii 3g, Rhizoma Polygonati 3g, pure appropriate amount of water, appropriate fresh milk；
By Herba Menthae, Arillus Longan, Fructus Jujubae, Fructus Lycii, Rhizoma Polygonati co-grinding, the water of its 3 times of weight is added, soaked 40 minutes, slow fire
Decoct 3 hours, be cooled to 45 DEG C, 100 mesh sieve net filtrations obtain extracting solution；
After desalted whey powder is mixed with the pure water of 6 times of weight, 65 DEG C are adjusted the temperature to, pasteurization is carried out, is cooled to
30 DEG C, the Lactose enzyme of emulsion weight 0.4% and 0.3% protease are added, is digested 60 minutes, is warming up to 95 DEG C, kept for 20 points
Clock, is obtained rehydration emulsion；
Car li sarcocarp is soaked 3 days with the rice wine of isopyknic 28%vol, is separated by filtration and is obtained car li sarcocarp and car
Li sub- soaking wine；
Semen Phaseoli, Rhizoma Steudnerae Henryanae, Semen Maydiss, Semen sojae atricolor and Herba bromi japonici are cleaned, are cooked in being put into pot, then with step 3 in car li fruit
Meat mixes, and carries out crushing and beating, then adjusts serosity pH to 5.0, the pectase of the weight that adds materials 0.2% and 0.1% shallow lake
Powder enzyme, temperature are 35 DEG C, and enzymolysis time is 3 hours, kept for 20 minutes, be cooled to 2 DEG C in 80 DEG C of water-bath, and clarification 12 is little
When, 80 mesh sieve net filtrations remove residue, obtain fruit juice；
Above-mentioned fruit juice is mixed homogeneously with rehydration emulsion, pH value is adjusted to 5.0, adjust pol to 21 ° of Bx, add 300mg/
L active dry yeasts, in 15 DEG C of bottom fermentations 9 days, stop when fermentation to alcoholic strength is 9.5%vol, and residual sugar amount is 2.2g/L, rainbow
Suction method isolates upper strata wine liquid, and being transferred in another fermentation tank carries out after fermentation, at 8 DEG C, ferments 12 days, and after fermentation terminates, system
Obtain car li milk wine wine liquid；
Car li milk wine wine liquid is mixed homogeneously with above-mentioned Herba Menthae extracting solution and car li soaking wine, and is added thereto to
The Bentonite of 600mg/L, after room temperature is clarified 48 hours, is processed 72 hours at -1 DEG C；
The wine liquid of clarifying treatment is filtered with the diatomite filter in 0.3 micron of aperture, microwave sterilizating is filled with dioxy
It is 0.30MPa to change carbon gas to pressure inside the tank, the pressure sterile filling such as low temperature.
Claims (3)
1. a kind of feature car li is bubbled milk wine, it is characterised in that be made up of the raw material of following weight parts：
Car li 100-120, whey powder 100-120, Herba bromi japonici 10-15, Rhizoma Steudnerae Henryanae 10-15, Semen Phaseoli 10-15, Semen Maydiss 8-10, Semen sojae atricolor 8-
10th, Herba Menthae 3-5, Arillus Longan 3-5, Fructus Jujubae 3-5, Fructus Lycii 3-5, Rhizoma Polygonati 2-3, pure appropriate amount of water, appropriate fresh milk.
2. feature car li as claimed in claim 1 is bubbled the preparation method of milk wine, it is characterised in that including following step
Suddenly：
Step 1：By Herba Menthae, Arillus Longan, Fructus Jujubae, Fructus Lycii, stir-baked RHIZOMA POLYGONATI with yellow rice wine co-grinding, the water of its 2-3 times of weight is added, soak 30-50
Minute, 2-4 hours are cooked by slow fire, 45-55 DEG C is cooled to, 100 mesh sieve net filtrations obtain extracting solution；
Step 2：After desalted whey powder is mixed with the pure water of 5-7 times of weight, 60-65 DEG C is adjusted the temperature to, pasteurization is carried out,
When being cooled to 30-35 DEG C, the Lactose enzyme of emulsion weight 0.4% and 0.3% protease are added, after enzymolysis 50-65 minutes, heated up
To 88-95 DEG C, kept for 20-30 minutes, rehydration emulsion is obtained；
Step 3：Car li sarcocarp is soaked 3 days with the rice wine of isopyknic 28%vol, be separated by filtration prepared car li sarcocarp and
Car li soaking wine；
Step 4：Semen Phaseoli, Rhizoma Steudnerae Henryanae, Semen Maydiss, Semen sojae atricolor and Herba bromi japonici are cleaned, are cooked in being put into steamer, then with step 3 in car li
Sub- sarcocarp mixing, carries out crushing and beating, adjusts serosity pH to 4.0-5.5, then the pectase for adding slurry weight 0.1%-0.3%
With the amylase of 0.1%-0.2%, hydrolysis temperature is 30-35 DEG C, and the time is 3-6 hours, is kept in 70-80 DEG C of water-bath
20-30 minutes, 0-4 DEG C is cooled to, is clarified 12 hours, then 80 mesh sieve net filtrations removal residue, is obtained fruit juice；
Step 5：Fruit juice in step 4 is mixed homogeneously with the rehydration emulsion in step 2, citric acid or CaCO is added3Adjust pH value
To 4.0-6.0, add white sugar pol to be adjusted to 18-22 ° of Bx, add 200-300mg/L active dry yeasts, at 15-20 DEG C
Fermentation 7-9 days, when fermentation to alcoholic strength is 9.0-10.5%vol, and residual sugar amount is 2.0-2.2g/L, just fermentation ends, adopt
Siphonage is isolated upper strata wine liquid and is transferred in another fermentation tank carries out after fermentation, under the conditions of 8-10 DEG C, ferments 12-16 days,
Prepared car li milk wine wine liquid；
Step 6：Car li milk wine wine liquid obtained in step 5 is soaked with the car li in extracting solution, step 3 obtained in step 1
Wine mixes, and is added thereto to the Bentonite of 500-600mg/L, after room temperature clarification 36-48 hours, stewing process 48- at -3-0 DEG C
72 hours；
Step 7：The wine liquid of clarifying treatment is filtered with the diatomite filter in 0.3 micron of aperture, microwave sterilizating is filled with two
Carbon oxide gas to pressure inside the tank is 0.25-0.35MPa, under the conditions of low temperature equipressure, sterile filling.
3. feature car li as claimed in claim 2 is bubbled the preparation method of milk wine, it is characterised in that described in step 1
Stir-baked RHIZOMA POLYGONATI with yellow rice wine for alcoholic strength 50%vol the soaking in Chinese liquor Rhizoma Polygonati of 2 months.
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