CN111676103A - Mare milk whey fermented beverage wine and preparation method thereof - Google Patents
Mare milk whey fermented beverage wine and preparation method thereof Download PDFInfo
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 74
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- 210000004080 milk Anatomy 0.000 title claims abstract description 70
- 239000008267 milk Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 131
- 230000004151 fermentation Effects 0.000 claims abstract description 103
- 239000007788 liquid Substances 0.000 claims abstract description 87
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- 239000000839 emulsion Substances 0.000 claims abstract description 49
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 11
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- 235000000346 sugar Nutrition 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 22
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- 230000004913 activation Effects 0.000 claims description 15
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 9
- 229940116108 lactase Drugs 0.000 claims description 9
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- 230000003213 activating effect Effects 0.000 claims description 6
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- 239000008101 lactose Substances 0.000 description 8
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
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- 230000002035 prolonged effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
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- 235000015140 cultured milk Nutrition 0.000 description 2
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- 239000007787 solid Substances 0.000 description 2
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a preparation method of a mare milk whey fermented alcoholic drink, which comprises the following steps: (1) preparing an emulsion; (2) preparing enzymolysis liquid by emulsion enzymolysis; (3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid; (4) preparing a post-fermentation liquid from the pre-fermentation liquid through secondary fermentation of yeast; (5) filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine; (6) storing the wine base at room temperature, and aging to obtain a finished product of the mare milk whey fermented beverage wine; the preparation method of the mare milk whey fermented beverage wine can realize industrial production, and the prepared mare milk whey fermented beverage wine has the characteristics of high cost performance, stable quality, high alcoholic strength and long quality guarantee period, is sour, sweet and tasty in taste, and has the special fragrance of mare milk.
Description
The technical field is as follows:
the invention relates to a fermented alcoholic beverage and a preparation method thereof, in particular to a mare milk whey fermented alcoholic beverage and a preparation method thereof.
Background art:
at present, no commercial production of the mare milk wine product is available, and only the herdsmen can produce a small amount of self-sufficient mare milk wine product by using the traditional process. The mare milk wine prepared by the traditional process has unstable taste, is not easy to store for a long time, has a shelf life of not more than 6 months generally, and has very low alcoholic strength which is about 3% vol generally.
Patent application No. 200810097551.9 discloses a process for preparing nutritional wine from mare's milk, which completely utilizes mare's milk as raw material to ferment to produce alcoholic strength, and then makes it possible to achieve alcoholic strength of 50% or more by three times of distillation, so that the production of mare's milk wine per unit mass is very limited and extremely high in cost, and most of the nutritional components in mare's milk are lost after distillation.
The invention content is as follows:
in order to solve the above problems, a first object of the present invention is to provide a method for preparing a fermented milks whey alcoholic beverage that can be industrially produced, has a high cost performance, a stable quality, a long shelf life, and can maintain the unique flavor of milks.
The second purpose of the invention is to provide the mare milk whey fermented beverage wine which has the advantages of natural light golden yellow wine body, clearness and transparency, sour, sweet and tasty taste and special flavor of mare milk.
The first purpose of the invention is implemented by the following technical scheme: the preparation method of the mare milk whey fermented alcoholic drink comprises the following steps: (1) preparing an emulsion; (2) preparing enzymolysis liquid by emulsion enzymolysis; (3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid; (4) preparing a post-fermentation liquid from the pre-fermentation liquid through secondary fermentation of yeast; (5) filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine; (6) storing the wine base at room temperature for 6 months, and aging to obtain a finished product of the mare milk whey fermented beverage wine; wherein the content of the first and second substances,
(1) preparing an emulsion: pasteurizing the mare milk at 95 ℃ for 5 minutes, cooling to 35 ℃, and uniformly mixing with whey liquid to prepare emulsion, wherein the mass ratio of the whey liquid to the mare milk is (3-4): 1;
(2) preparing enzymolysis liquid by emulsion enzymolysis: adding the emulsion into a pre-fermentation tank, adding protease and lactase, and carrying out enzymolysis at the constant temperature of 60-65 ℃ for 4 hours to obtain an enzymolysis liquid; the protein in the emulsion is enzymolyzed into amino acid by enzymolysis, and the lactose is enzymolyzed into fermentable sugar.
(3) Preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid: adding lactobacillus liquid into the enzymolysis liquid, stirring for 10-15 minutes, standing for fermentation, controlling the fermentation temperature at 35-36 ℃, and finishing the lactic acid fermentation until the acidity reaches 1.5-1.8 g/l to prepare a pre-fermentation liquid;
(4) preparing a post-fermentation liquid by performing secondary fermentation on the pre-fermentation liquid with yeast: pumping the sugar solution, the activated NJF-03 yeast activation solution and the pre-fermentation solution into a post-fermentation tank, uniformly stirring, starting fermentation, fermenting at 28-30 ℃ for 24 hours to enable the yeast to proliferate at a proper temperature, cooling to 21-23 ℃ after proliferation is finished, continuing fermentation until the alcoholic strength reaches more than 11 vol%, and finishing fermentation to obtain the post-fermentation solution. After the proliferation is finished, the temperature is reduced for fermentation, so that the fermented mare milk wine can be guaranteed to have better taste. The sugar solution is added to improve the alcoholic strength of whey fermentation, and the alcoholic strength of whey fermentation can only reach 6% vol at most under the condition of not adding the sugar solution. Firstly, carrying out enzymolysis to ensure that protein in whey is subjected to enzymolysis to form amino acid, and increasing the content of the amino acid in the wine body; the lactose is enzymolyzed into galactose and glucose, which is more beneficial to the lactic acid bacteria fermentation to produce lactic acid. The secondary fermentation yeast is proliferated in a large amount at a proper acidity and temperature, and dominates, and the yeast decomposes glucose to produce alcohol.
(5) Filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine: filtering the supernatant of the rear fermentation tank and part of the supernatant of the lower sedimentation tank by a ceramic membrane filter, sterilizing the filtrate by an ultrahigh-temperature instantaneous sterilization machine at the sterilization temperature of 141 ℃ for 4s, and feeding the sterilized filtrate into a storage tank which is cleaned and sterilized in advance.
Preferably, the whey liquid is prepared by adding purified water into whey powder, dissolving the whey powder, performing pasteurization for 5 minutes at the pasteurization temperature of 95 ℃, and cooling the whey powder to 35 ℃ after pasteurization, wherein the mass ratio of the purified water to the whey powder is 50: 8.
Preferably, in the step (2), the added mass of the protease is 0.011% of the mass of the emulsion, and the added mass of the lactase is 0.05% of the mass of the emulsion.
Preferably, in the step (3), the adding mass of the lactobacillus bacterial liquid is 0.1% of the mass of the emulsion, the number ratio of viable bacteria of streptococcus lactis to viable bacteria of lactobacillus in the lactobacillus bacterial liquid is 3:1, and the total viable bacteria concentration is more than or equal to 13.5 × 1011cfu/mL。
Preferably, in the step (4), the added mass of the sugar solution is 94% of the mass of the emulsion.
Preferably, the sugar solution is prepared by the following steps: dissolving white granulated sugar in hot water of more than 80 ℃, keeping the temperature for 30 minutes, and then cooling to 60 ℃ and keeping the temperature for later use; the adding mass ratio of the white granulated sugar to the hot water is (28-32): 100.
preferably, in the step (4), the NJF-03 yeast activating solution is added by 3% of the mass of the emulsion.
Preferably, the preparation method of the NJF-03 yeast activation solution comprises the following steps: cleaning a yeast activation tank, sterilizing for 30 minutes by steam, adding water and white granulated sugar, starting stirring to fully dissolve the white granulated sugar, heating to a temperature higher than 90 ℃, sterilizing for 30 minutes, cooling to 39-41 ℃, sampling, detecting to ensure that no foreign bacteria exist, adding NJF-03 yeast, stirring while adding to avoid agglomeration, keeping at a constant temperature for 15-20 minutes, cooling to 31-33 ℃, and keeping at the constant temperature for 1.5 hours to prepare NJF-03 yeast activation liquid; wherein the adding mass ratio of the water, the white granulated sugar and the NJF-03 yeast is 3:2: 3.
The second purpose of the invention is implemented by the following technical scheme: the mare milk whey fermented alcoholic beverage is prepared by the preparation method of the mare milk whey fermented alcoholic beverage.
The invention has the advantages that:
the mare's milk and the whey powder are proportioned according to a certain proportion, and the step-by-step fermentation process is combined, so that the mare's milk wine product achieves the optimal taste, and the wine body presents natural light golden yellow, is clear and transparent, has sour, sweet and refreshing taste and has the special flavor of mare's milk.
According to the invention, whey powder and sugar source are added, and a step-by-step fermentation process is combined, so that enzymolysis of lactose and protein is firstly carried out, then lactic acid fermentation is carried out, and finally alcohol fermentation is carried out, and key indexes of all nodes are controlled, so that on one hand, the alcohol content of the finished wine is improved, the alcohol content is improved to 12% vol from 3% vol of the traditional process, the quality guarantee period of the product is greatly prolonged, the quality guarantee period of the product is prolonged to 5 years from 6 months of the traditional process, on the other hand, the wine yield of the unit mare milk raw material is nearly 10 times of that of the traditional process, and the cost of raw materials is greatly reduced.
The preparation method of the mare milk whey fermented beverage wine can realize industrial production, and the prepared mare milk whey fermented beverage wine has the characteristics of high cost performance, stable quality, high alcoholic strength and long quality guarantee period, is sour, sweet and tasty in taste, and has the special fragrance of mare milk.
Drawings
FIG. 1 is a process flow chart of a preparation method of a mare milk whey fermented alcoholic beverage.
The specific implementation mode is as follows:
example 1: the preparation method of the mare milk whey fermented alcoholic drink comprises the following steps: (1) preparing an emulsion; (2) preparing enzymolysis liquid by emulsion enzymolysis; (3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid; (4) preparing a post-fermentation liquid from the pre-fermentation liquid through secondary fermentation of yeast; (5) filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine; (6) storing the wine base at room temperature for 6 months, and aging to obtain a finished product of the mare milk whey fermented beverage wine; wherein the content of the first and second substances,
(1) preparing an emulsion: pasteurizing the mare milk at 95 ℃ for 5 minutes, cooling to 35 ℃, and uniformly mixing with whey liquid to prepare emulsion, wherein the mass ratio of the whey liquid to the mare milk is 3: 1; the whey liquid is prepared by adding purified water into whey powder, dissolving, pasteurizing for 5 minutes at 95 ℃, and cooling to 35 ℃ after pasteurization, wherein the mass ratio of the purified water to the whey powder is 50: 8.
(2) Preparing enzymolysis liquid by emulsion enzymolysis: adding the emulsion into a pre-fermentation tank, adding protease and lactase, and performing enzymolysis at a constant temperature of 60 ℃ for 4 hours to obtain an enzymolysis solution; carrying out enzymolysis on protein in the emulsion to obtain amino acid and carrying out enzymolysis on lactose to obtain fermentable sugar; the adding mass of the protease is 0.011 percent of the mass of the emulsion, and the adding mass of the lactase is 0.05 percent of the mass of the emulsion.
(3) Adding lactobacillus liquid into the enzymolysis liquid, stirring for 10 minutes, standing for fermentation, controlling the fermentation temperature at 35 ℃, and finishing the lactic acid fermentation until the acidity reaches 1.5g/l to obtain the pre-fermentation liquid, wherein the adding mass of the lactobacillus liquid is 0.1 percent of the mass of the emulsion, the viable bacteria number ratio of streptococcus lactis to lactobacillus in the lactobacillus liquid is 3:1, and the total viable bacteria concentration is more than or equal to 13.5 × 1011cfu/mL。
(4) Preparing a post-fermentation liquid by performing secondary fermentation on the pre-fermentation liquid with yeast: pumping the sugar solution, the activated NJF-03 yeast activation solution and the pre-fermentation solution into a post-fermentation tank, uniformly stirring, starting fermentation, fermenting at 28 ℃ for 24 hours to enable the yeast to proliferate at a proper temperature, cooling to 21 ℃ after proliferation is finished, continuing fermentation until the alcoholic strength reaches more than 11% vol, and finishing fermentation to obtain post-fermentation solution;
the preparation method of the sugar solution comprises the following steps: dissolving white granulated sugar in hot water of more than 80 ℃, keeping the temperature for 30 minutes, and then cooling to 60 ℃ and keeping the temperature for later use; the adding mass ratio of the white granulated sugar to the hot water is 2: 100, respectively; the adding mass of the sugar solution is 94% of the mass of the emulsion.
The preparation method of the NJF-03 yeast activating solution comprises the following steps: cleaning a yeast activation tank, sterilizing for 30 minutes by steam, adding water and white granulated sugar, starting stirring to fully dissolve the white granulated sugar, heating to a temperature higher than 90 ℃, sterilizing for 30 minutes, cooling to 39 ℃, sampling, detecting to ensure that no foreign bacteria exist, adding NJF-03 yeast, stirring while adding to avoid agglomeration, keeping the temperature for 15 minutes at a constant temperature, cooling to 31 ℃, and keeping the temperature for 1.5 hours to prepare NJF-03 yeast activation liquid; wherein the adding mass ratio of the water, the white granulated sugar and the NJF-03 yeast is 3:2: 3. The added mass of the NJF-03 yeast activating solution is 3% of the mass of the emulsion.
After the proliferation is finished, the temperature is reduced for fermentation, so that the fermented mare milk wine can be guaranteed to have better taste. The sugar solution is added to improve the alcoholic strength of whey fermentation, and the alcoholic strength of whey fermentation can only reach 6% vol at most under the condition of not adding the sugar solution. Firstly, carrying out enzymolysis to ensure that protein in whey is subjected to enzymolysis to form amino acid, and increasing the content of the amino acid in the wine body; the lactose is enzymolyzed into galactose and glucose, which is more beneficial to the lactic acid bacteria fermentation to produce lactic acid. The secondary fermentation yeast is proliferated in a large amount at a proper acidity and temperature, and dominates, and the yeast decomposes glucose to produce alcohol.
(5) Filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine: filtering the supernatant of the rear fermentation tank and part of the supernatant of the lower sedimentation tank by a ceramic membrane filter, sterilizing the filtrate by an ultrahigh-temperature instantaneous sterilization machine at the sterilization temperature of 141 ℃ for 4s, and feeding the sterilized filtrate into a storage tank which is cleaned and sterilized in advance.
The fermented mare milk whey alcoholic beverage prepared by the preparation method of the fermented mare milk whey alcoholic beverage prepared in the embodiment 1 has the advantages that the alcoholic beverage is natural, light golden yellow, clear and transparent, sour, sweet and tasty in taste, and has the special fragrance of mare milk; the alcoholic strength is 11-12 vol%, and the shelf life of the product is 5 years.
Example 2: the preparation method of the mare milk whey fermented alcoholic drink comprises the following steps: (1) preparing an emulsion; (2) preparing enzymolysis liquid by emulsion enzymolysis; (3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid; (4) preparing a post-fermentation liquid from the pre-fermentation liquid through secondary fermentation of yeast; (5) filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine; (6) storing the wine base at room temperature for 6 months, and aging to obtain a finished product of the mare milk whey fermented beverage wine; wherein the content of the first and second substances,
(1) preparing an emulsion: pasteurizing the mare milk at 95 ℃ for 5 minutes, cooling to 35 ℃, and uniformly mixing with whey liquid to prepare emulsion, wherein the mass ratio of the whey liquid to the mare milk is 4: 1; the whey liquid is prepared by adding purified water into whey powder, dissolving, pasteurizing for 5 minutes at 95 ℃, and cooling to 35 ℃ after pasteurization, wherein the mass ratio of the purified water to the whey powder is 50: 8.
(2) Preparing enzymolysis liquid by emulsion enzymolysis: adding the emulsion into a pre-fermentation tank, adding protease and lactase, and performing enzymolysis at 65 ℃ for 4 hours to obtain an enzymolysis solution; carrying out enzymolysis on protein in the emulsion to obtain amino acid and carrying out enzymolysis on lactose to obtain fermentable sugar; the adding mass of the protease is 0.011 percent of the mass of the emulsion, and the adding mass of the lactase is 0.05 percent of the mass of the emulsion.
(3) Adding lactobacillus liquid into the enzymolysis liquid, stirring for 15 minutes, standing for fermentation, controlling the fermentation temperature at 36 ℃, and finishing the lactic acid fermentation until the acidity reaches 1.8g/l to obtain the pre-fermentation liquid, wherein the adding mass of the lactobacillus liquid is 0.1 percent of the mass of the emulsion, the viable bacteria number ratio of streptococcus lactis to lactobacillus in the lactobacillus liquid is 3:1, and the total viable bacteria concentration is more than or equal to 13.5 × 1011cfu/mL。
(4) Preparing a post-fermentation liquid by performing secondary fermentation on the pre-fermentation liquid with yeast: pumping the sugar solution, the activated NJF-03 yeast activation solution and the pre-fermentation solution into a post-fermentation tank, uniformly stirring, starting fermentation, fermenting at 30 ℃ for 24 hours to enable the yeast to proliferate at a proper temperature, cooling to 23 ℃ after proliferation is finished, continuing fermentation until the alcoholic strength reaches more than 11% vol, and finishing fermentation to obtain post-fermentation solution;
the preparation method of the sugar solution comprises the following steps: dissolving white granulated sugar in hot water of more than 80 ℃, keeping the temperature for 30 minutes, and then cooling to 60 ℃ and keeping the temperature for later use; the adding mass ratio of the white granulated sugar to the hot water is 32: 100, respectively; the adding mass of the sugar solution is 94% of the mass of the emulsion.
The preparation method of the NJF-03 yeast activating solution comprises the following steps: cleaning a yeast activation tank, sterilizing for 30 minutes by steam, adding water and white granulated sugar, starting stirring to fully dissolve the white granulated sugar, heating to a temperature higher than 90 ℃, sterilizing for 30 minutes, cooling to 41 ℃, sampling, detecting to ensure that no foreign bacteria exist, adding NJF-03 yeast, stirring while adding to avoid agglomeration, keeping the temperature for 20 minutes at constant temperature, cooling to 33 ℃, and keeping the temperature for 1.5 hours to prepare NJF-03 yeast activation liquid; wherein the adding mass ratio of the water, the white granulated sugar and the NJF-03 yeast is 3:2: 3. The added mass of the NJF-03 yeast activating solution is 3% of the mass of the emulsion.
After the proliferation is finished, the temperature is reduced for fermentation, so that the fermented mare milk wine can be guaranteed to have better taste. The sugar solution is added to improve the alcoholic strength of whey fermentation, and the alcoholic strength of whey fermentation can only reach 6% vol at most under the condition of not adding the sugar solution. Firstly, carrying out enzymolysis to ensure that protein in whey is subjected to enzymolysis to form amino acid, and increasing the content of the amino acid in the wine body; the lactose is enzymolyzed into galactose and glucose, which is more beneficial to the lactic acid bacteria fermentation to produce lactic acid. The secondary fermentation yeast is proliferated in a large amount at a proper acidity and temperature, and dominates, and the yeast decomposes glucose to produce alcohol.
(5) Filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine: filtering the supernatant of the rear fermentation tank and part of the supernatant of the lower sedimentation tank by a ceramic membrane filter, sterilizing the filtrate by an ultrahigh-temperature instantaneous sterilization machine at the sterilization temperature of 141 ℃ for 4s, and feeding the sterilized filtrate into a storage tank which is cleaned and sterilized in advance.
The fermented mare milk whey alcoholic beverage prepared by the preparation method of the fermented mare milk whey alcoholic beverage prepared in the embodiment 2 is natural, light golden yellow, clear and transparent, sour, sweet and tasty in taste and has the special flavor of mare milk; the alcoholic strength is 11-12 vol%, and the shelf life of the product is 5 years.
Comparative example 1: the method for preparing the mare milk whey fermented alcoholic drink is different from the method for preparing the mare milk whey fermented alcoholic drink in that sugar liquid is not added in the step (4), and the rest steps and parameters are completely the same.
Comparative example 2: the difference of the method for preparing the mare milk whey fermented beverage wine is that the pre-fermentation liquid in the step (4) is subjected to secondary fermentation by yeast to prepare post-fermentation liquid: pumping the sugar solution, the activated NJF-03 yeast activation solution and the pre-fermentation solution into a post-fermentation tank, stirring uniformly, starting fermentation, and fermenting at 28-30 ℃ until the alcoholic strength reaches 11 vol% to obtain post-fermentation liquid. Namely, the method is different from the method of the invention in that a temperature-reducing fermentation step is not carried out.
Comparative example 3: adding the emulsion, the sugar solution, the protease, the lactase, the lactobacillus liquid and the NJF-03 yeast activated liquid into a fermentation tank together according to the same proportion as the invention for fermentation, wherein the fermentation time is the same as the time used by the invention, and the fermentation temperature is controlled at 35-36 ℃ to prepare the mare milk wine.
Test example 1: the fermented milks and whey alcoholic beverages prepared by the method of the present invention were compared with the milks prepared in comparative examples 1 to 3 and the milks prepared by the conventional method, and the results are shown in Table 1.
Table 1 test example 1 comparative analysis results
The analysis results show that the mare milk wine product disclosed by the invention achieves the optimal taste by proportioning the mare milk and the whey powder according to a certain proportion and combining the step-by-step fermentation process disclosed by the invention, and the wine body presents natural light golden yellow, is clear and transparent, is sour, sweet and tasty in taste and has the special fragrance of the mare milk.
According to the invention, whey powder and a sugar source are added, a step-by-step fermentation process is combined, enzymolysis of lactose and protein is firstly carried out, then lactic acid fermentation is carried out, and finally alcohol fermentation is carried out, so that key indexes of all nodes are controlled, on one hand, the alcoholic strength of the finished wine is improved, the alcoholic strength is improved to 12% vol from 3% vol of the traditional process, the quality guarantee period of the product is greatly prolonged, and the quality guarantee period of the product is prolonged to 5 years from 10 days of the traditional process.
Test example 2: the fermented drink wine prepared by the method of the invention is stored for 1 year, 2 years, 3 years, 4 years and 5 years respectively, and the fermented drink wine prepared by the traditional process is stored for 1 month, 6 months and 1 year under the same condition, and then the comparative analysis of alcoholic strength, appearance, smell and taste is carried out, the products are sequentially defined as a test sample 1, a test sample 2, a test sample 3, a test sample 4, a test sample 5, a control sample 1, a control sample 2 and a control sample 3, and the analysis result is shown in a table 2.
Table 2 test example 2 comparative analysis results
The data in the table show that the mare milk whey fermented alcoholic beverage prepared by the method has stable quality, 5-year storage of alcoholic strength, basically unchanged taste, natural light golden yellow wine body, clearness and transparency, slight precipitation and stronger wine flavor.
The control sample is changed into dark yellow liquid and white solid with layered solid and liquid, and has mildew odor and bitter taste.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. The preparation method of the mare milk whey fermented alcoholic drink is characterized by comprising the following steps: (1) preparing an emulsion; (2) preparing enzymolysis liquid by emulsion enzymolysis; (3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid; (4) preparing a post-fermentation liquid from the pre-fermentation liquid through secondary fermentation of yeast; (5) filtering, sterilizing and storing the post-fermentation liquor to obtain the raw wine; (6) storing the wine base at room temperature, and aging to obtain a finished product of the mare milk whey fermented beverage wine; wherein the content of the first and second substances,
(1) preparing an emulsion: uniformly mixing the whey liquid and the mare milk according to the mass ratio of (3-4) to 1 to prepare emulsion;
(2) preparing enzymolysis liquid by emulsion enzymolysis: adding the emulsion into a pre-fermentation tank, adding protease and lactase, and carrying out enzymolysis at the constant temperature of 60-65 ℃ for 4 hours to obtain an enzymolysis liquid;
(3) preparing a pre-fermentation liquid by lactic acid fermentation of the enzymolysis liquid: adding lactobacillus liquid into the enzymolysis liquid, stirring for 10-15 minutes, standing for fermentation, controlling the fermentation temperature at 35-36 ℃, and finishing the lactic acid fermentation until the acidity reaches 1.5-1.8 g/l to prepare a pre-fermentation liquid;
(4) preparing a post-fermentation liquid by performing secondary fermentation on the pre-fermentation liquid with yeast: pumping the sugar solution, the activated NJF-03 yeast activation solution and the pre-fermentation solution into a post-fermentation tank, uniformly stirring, starting fermentation, fermenting at 28-30 ℃ for 24 hours, then cooling to 21-23 ℃, continuing fermentation until the alcoholic strength reaches more than 11 vol%, and ending fermentation to obtain the post-fermentation solution.
2. The method for preparing the mare milk whey fermented alcoholic beverage according to claim 1, wherein the whey liquid is prepared by dissolving whey powder in purified water and pasteurizing, and the mass ratio of the purified water to the added whey powder is 50: 8.
3. The method for preparing a fermented kojiu prepared from mare's milk and whey according to claim 1, wherein the protease is added in an amount of 0.011% and the lactase is added in an amount of 0.05% of the emulsion in the step (2).
4. The preparation method of the mare milk whey fermented alcoholic beverage of claim 1, wherein in the step (3), the adding mass of the lactobacillus bacterial liquid is 0.1% of the mass of the emulsion, the viable bacteria number ratio of streptococcus lactis to lactobacillus in the lactobacillus bacterial liquid is 3:1, and the total viable bacteria concentration is more than or equal to 13.5 × 1011cfu/mL。
5. The method of producing a fermented sake with mare milk and whey according to claim 1, wherein the sugar solution is added in an amount of 94% by mass of the emulsion in the step (4).
6. The method for producing a fermented sake with mare's milk and whey according to claim 5, wherein the sugar solution is produced by: dissolving white granulated sugar in hot water of more than 80 ℃, keeping the temperature for 30 minutes, and then cooling to 60 ℃ and keeping the temperature for later use; the adding mass ratio of the white granulated sugar to the hot water is (28-32): 100.
7. the method for preparing a fermented alcoholic beverage with horse milk and whey according to claim 1, wherein in the step (4), NJF-03 yeast activation liquid is added in an amount of 3% by mass of the emulsion.
8. The method for preparing a fermented alcoholic beverage with mare's milk and whey according to claim 7, wherein the yeast NJF-03 activating solution is prepared by: cleaning a yeast activation tank, sterilizing for 30 minutes by steam, adding water and white granulated sugar, starting stirring to fully dissolve the white granulated sugar, heating to a temperature higher than 90 ℃, sterilizing for 30 minutes, cooling to 39-41 ℃, sampling, detecting to ensure that no foreign bacteria exist, adding NJF-03 yeast, stirring while adding to avoid agglomeration, keeping at a constant temperature for 15-20 minutes, cooling to 31-33 ℃, and keeping at the constant temperature for 1.5 hours to prepare NJF-03 yeast activation liquid; wherein the adding mass ratio of the water, the white granulated sugar and the NJF-03 yeast is 3:2: 3.
9. A fermented mare milk whey alcoholic beverage prepared by the method for preparing a fermented mare milk whey alcoholic beverage according to any one of claims 1 to 8.
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| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
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| CN107699426A (en) * | 2017-11-14 | 2018-02-16 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of corn wine |
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| CN101070516A (en) * | 2006-05-10 | 2007-11-14 | 内蒙古河套酒业集团股份有限公司 | Fermented milk-wine drink and processing method |
| CN101260358A (en) * | 2008-05-13 | 2008-09-10 | 孟克 | Technique for preparing nourishment koumiss |
| CN107418827A (en) * | 2017-09-21 | 2017-12-01 | 界首市靳莓果酒有限责任公司 | A kind of preparation method of zinc supplementation strawberry wine |
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Application publication date: 20200918 |