CN113355197A - Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof - Google Patents
Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof Download PDFInfo
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- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
The invention discloses a milk white spirit with easily absorbed nutrient components and a preparation method thereof, wherein the milk white spirit comprises the following steps: s1, cleaning the sticky rice, cooking the sticky rice, and cooling the cooked sticky rice; s2, after the temperature of the steamed sticky rice is reduced to a set temperature, selecting fresh and qualified raw milk, and uniformly mixing the fresh and qualified raw milk and the raw milk according to a certain mass ratio to obtain a mixed raw material; s3, adding distiller' S yeast into the mixed raw materials, stirring uniformly, then building a nest, and performing heat preservation fermentation to obtain the milk white spirit. The milk white spirit product prepared by the invention is mellow, sweet and tasty in mouth, has rich rice wine flavor, is complete in rice grains, has moderate solid content, and has rich milk flavor and special flavor of rice wine; the milk is mellow and soft in taste, the taste of the wine is coordinated with the taste of the milk, the milk has a unique style and an excellent taste, meanwhile, nutrient substances are converted into small molecular substances which are easy to absorb by a human body, and the alcoholic strength of the milk is low, so that the milk is more suitable for most people to eat, and the market potential is increased.
Description
Technical Field
The invention relates to the technical field of milk white spirit processing, in particular to milk white spirit with easily absorbed nutritional ingredients and a preparation method thereof.
Background
In recent years, along with the improvement of living standard of people, the taste of people is more and more 'drilled', the requirement on food is higher and higher, namely the food can be filled with the stomach before to achieve the current color, flavor and taste, and simultaneously the requirements on nutrition and health are met. Therefore, after a product named 'milk white spirit' is released in the old market, people are not compelled to taste the new product, and the 'milk white spirit' is slowly recognized and well-understood by people. The existing milk white spirit is prepared by scooping out a proper amount of brewed sweet white spirit, putting the brewed sweet white spirit into fresh ice milk, and the sweet taste of the sweet white spirit is neutralized by the mellow ZHADAN milk, and the taste of the ice milk is cool, so that people can feel endless after eating the milk white spirit, and the milk white spirit is a summer heat-relieving and thirst-quenching magical organ in summer. People can also add a proper amount of powdered sugar to season according to own requirements, finally select a product which is most suitable for own taste, and solve the problem of simplification of the taste of the milk white spirit, so that people gradually strive to simulate the new product, and the milk white spirit gradually appears in other places except the old city, even some net reds exist on the network, and the person who takes charge of the milk white spirit also puts the milk white spirit in own videos. In addition, the royal cheese which is prepared by taking out the fermentation liquor in the sweet rice wine, mixing the fermentation liquor with milk and refrigerating the mixture is soft and glutinous, and the royal cheese is very popular with people. The 'milk white spirit' and the 'palace cheese' are rich in nutrition, are delicious and new products liked by people, and have great market development potential.
However, the milk white spirit in the market only ferments sticky rice, but not milk, and the milk white spirit obtained by mixing milk and rice wine only achieves the fusion of flavor and taste, and the nutrient substances are separated and independent, for example, for milk, after people drink the milk white spirit, a large amount of macromolecular proteins in the milk need to be digested and decomposed by human bodies into amino acid and other small molecular substances, and then can be absorbed by the human bodies, the nutrient substances can not be fully utilized, and additives such as preservatives and the like need to be added to prevent the milk from deteriorating, and meanwhile, the milk white spirit is not suitable for consumption of the consumer groups which cannot tolerate the milk. If the milk is fermented and then mixed with the rice wine, strains carried by the fermented milk and strains in the rice wine are not of the same type and can possibly generate competitive behavior, so that the taste and flavor of the finally mixed milk white wine are difficult to control, and the mixed milk white wine is difficult to unify in flavor, hard in taste, lack of layering sense and difficult to achieve mutually fused taste after two raw materials with different flavors and tastes are mixed.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides the milk white spirit with easily absorbed nutrient components and the preparation method thereof, aiming at the spirit of exploration and innovation, the invention obtains a new product with brand-new taste and more comprehensive nutrient components by simultaneously fermenting the milk and the sticky rice and designing and optimizing each process link, the new taste and flavor are easily accepted by consumers, meanwhile, macromolecular nutrient substances which are not easy to digest and absorb are decomposed into micromolecular nutrient substances which are easy to absorb, and the defects of the existing milk white spirit are overcome.
The technical scheme adopted by the invention is as follows: a preparation method of milk white spirit with easily absorbed nutrient components is characterized by comprising the following steps:
s1, cleaning the sticky rice, cooking the sticky rice, and cooling the cooked sticky rice;
s2, after the temperature of the steamed sticky rice is reduced to a set temperature, selecting fresh and qualified raw milk, and uniformly mixing the fresh and qualified raw milk and the raw milk according to a certain mass ratio to obtain a mixed raw material;
s3, adding distiller' S yeast into the mixed raw materials, stirring uniformly, then building a nest, and performing heat preservation fermentation to obtain the milk white spirit.
In the preparation method of the invention, fresh and complete glutinous rice without impurities and miscellaneous rice is selected as much as possible. Old rice is easily broken after long-term soaking, and the solubility of cooked rice is poor after cooking, and fatty substances in the rice are oxidized or hydrolyzed, so that aldehyde ketone compounds with peculiar smell are easily generated during fermentation. In addition, if the mixed rice is mixed with the glutinous rice, the rice is not uniformly gelatinized during rice steaming, the raw rice and the cooked rice are mixed (i.e., the raw starch and the cooked starch are mixed), the raw starch is easily utilized by other bacteria to produce acid, and the final quality of the finished product is affected. Further, after rice is selected, soaking the glutinous rice in rice to ensure that starch absorbs water and expands to be easier to gelatinize, and the specific method comprises the following steps: soaking glutinous rice in clean water, wherein the water used for soaking the glutinous rice should not be too little and can not be partially soaked, soaking the glutinous rice for 12h at about 30 ℃ (room temperature), and the glutinous rice after being soaked can be easily kneaded by hand and can be crushed without generating white hearts (hard hearts), and meanwhile, the soaking time is not too long and can not be soaked completely. And further, washing the soaked sticky rice with clean water for several times until the water becomes clear and is not turbid, and draining off excessive water.
In the preparation method, during cooking, the processed glutinous rice is moved into a steamer, and the rice is steamed after being spread flatly, so that the finally steamed glutinous rice is soft, has no white core, is uniform and is transparent. Steaming rice for 20-40 min. Further, when the rice is cooled, the rice is washed by distilled water, and the water is not needed to avoid secondary pollution, so that the glutinous rice grains are separated, and the temperature is reduced to 28-30 ℃.
In the invention, the mass ratio of the steamed sticky rice to the raw milk is 1: (0.2-1.0). The raw milk is fresh and qualified (sensory index, physicochemical index and microorganism index of acceptance item are qualified), and influence on the subsequent fermentation process is avoided.
Further, in S3, the inoculation amount of the distiller' S yeast is 0.2-1.0% of the mass percentage of the mixed raw materials.
In the invention, in S3, after distiller' S yeast is added and stirred uniformly, the surface of the raw material is paved, and then a clean glass rod is used for stirring a U-shaped pit at the middle position, wherein the pit is funnel-shaped and is loose but not collapsed. The nest is mainly used for increasing the contact area between the glutinous rice and the air, is beneficial to the growth and the propagation of aerobic saccharifying bacteria, emits heat generated by fermentation and is convenient for observing the saccharifying fermentation condition of fermentation liquor.
Further, in S3, the fermentation temperature of the heat preservation fermentation is 18-38 ℃, and the fermentation time is 24-108 h. When the heat preservation fermentation is carried out, the treated raw materials are transferred into a sterilized constant-temperature culture device for heat preservation fermentation.
Preferably, the cooking time is 40min, and the mass ratio of the glutinous rice to the milk is 1: 0.8 percent, the inoculation amount of the distiller's yeast is 0.8 percent of the mass percent of the mixed raw materials, the fermentation temperature is 28 ℃, and the fermentation time is 48 hours.
The invention also provides the milk white spirit with easily absorbed nutritional ingredients, which is characterized in that the milk white spirit is prepared by the preparation method of claim 8, and the total sugar content, the total acid content and the alcoholic strength in the milk white spirit are 83.25 +/-2.50 g/L, 4.68 +/-0.35 g/L and 2.19 +/-0.10% Vol respectively.
Further, the milk white spirit detects the total number of colonies, coliform bacteria and pathogenic bacteria according to the standard of DB 46/T120-2008 glutinous rice wine, the total number of the colonies is 19.05 +/-1.00 cfu/mL, and the coliform bacteria and the intestinal pathogenic bacteria are not detected.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, by using the principle of microbial fermentation and taking sensory evaluation as an index, the process design and optimization are carried out through a single-factor test and an orthogonal test, and the obtained preparation process can decompose the indigestible and absorbable macromolecular nutrient substances into absorbable micromolecular nutrient substances, so that the defects of the existing milk white spirit production are overcome;
2. the preparation method disclosed by the invention has shorter fermentation time, so that the generation of sour odor due to overlong milk fermentation time can be avoided, and meanwhile, by increasing the inoculation amount of the distiller's yeast, the bad flavor of the product can be avoided, the possibility of pollution of the product is greatly reduced, and the product is safer;
3. the milk white spirit product prepared by the invention is mellow, sweet and tasty in mouth, has rich rice wine flavor, is complete in rice grains, has moderate solid content, and has rich milk flavor and special flavor of rice wine; the milk white spirit is mellow and soft in taste, the taste of the milk white spirit is coordinated with the taste of milk, the milk white spirit has a unique style and excellent taste, meanwhile, nutrient substances are converted into small molecular substances and are easily absorbed by a human body, and the standard of DB 46/T120 plus 2008 glutinous rice wine is met, so that the reasonable feasibility of the process formula of the milk white spirit is shown, the alcoholic strength of the milk white spirit is low, the milk white spirit is more suitable for most people to eat, and the market potential is increased.
Drawings
FIG. 1 is a graph showing the effect of rice steaming time on the quality of milk spirit in the preparation method of the present invention;
FIG. 2 is a graph showing the influence of the mass ratio of glutinous rice to milk on the quality of milk liquor in the preparation method of the present invention;
FIG. 3 is a graph showing the effect of the amount of koji inoculation on the quality of milk liquor in the preparation method of the present invention;
FIG. 4 is a graph showing the effect of fermentation temperature on the quality of milk spirit in the preparation method of the present invention;
FIG. 5 is a graph showing the effect of fermentation time on the quality of milk spirit in the preparation method of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A preparation method of milk white spirit with easily absorbed nutrient components comprises the following steps:
s1, selecting fresh and complete glutinous rice, removing old rice, impurities and miscellaneous rice, and then performing rice soaking and rice washing treatment to obtain pretreated glutinous rice;
s2, transferring the pretreated glutinous rice into a steamer, flatly spreading and steaming the glutinous rice to ensure that the finally steamed glutinous rice is soft, has no white core, is uniform and is transparent;
s3, washing the cooked glutinous rice with distilled water to separate the glutinous rice grains, and cooling to 28-30 ℃;
s4, selecting fresh and qualified raw milk (namely milk), and fully and uniformly mixing the steamed glutinous rice and the milk;
s5, transferring the mixed raw materials into a fermentation container, mixing the weighed distiller' S yeast into the mixed raw materials, and fully and uniformly stirring;
s6, paving the surface of the uniformly stirred raw material, and stirring a U-shaped pit at the middle position by using a clean glass rod, wherein the pit is funnel-shaped and is loose but not collapsed;
s7, transferring the processed mixed raw materials into a sterilized constant-temperature incubator for heat preservation and fermentation, and obtaining the fermented product.
1. Scoring method (sensory evaluation)
Reference standard: T/GZS017-one 2020 Guizhou rice wine, T/XMMX 001-one 2018 Xiaogan rice wine, DB 46/T120-one 2008 glutinous rice wine and NY/T1885-one 2017 green food rice wine are modified as follows, and specific evaluation standards are shown in Table 1. The full score is 100, the sensory evaluation persons are 20 persons, and the average value is taken as the actual score of the product.
TABLE 1 sensory evaluation criteria for milk white spirit
2. Single-factor experimental design for research and development of milk white spirit
(1) Rice steaming time: determining the ratio of the glutinous rice to the milk 1: 0.8, the inoculation amount is 0.6%, the fermentation temperature is 28 ℃, and the fermentation time is 48h, and the experiment is carried out at five levels of 20min, 30min, 40min, 50min and 60min respectively.
(2) The proportion of the glutinous rice to the milk is as follows: and (3) determining the conditions that the rice steaming time is 40min, the inoculation amount of the distiller's yeast is 0.6%, the fermentation temperature is 28 ℃ and the fermentation time is 48h, and respectively mixing the following ingredients: milk 1: 0.2, 1: 0.4, 1: 0.6, 1: 0.8, 1: 1.0 five levels were tested.
(3) Inoculating the distiller's yeast: determining the rice steaming time to be 40min, and the ratio of rice to milk to be 1: 0.8, fermentation temperature 28 ℃ and fermentation time 48h, at levels of 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, respectively.
(4) Fermentation temperature: determining the rice steaming time to be 40min, and the ratio of rice to milk to be 1: 0.8, the inoculum size is 0.6%, and the fermentation time is 48h, and the experiment is performed at five levels of 18 deg.C, 23 deg.C, 28 deg.C, 33 deg.C, and 38 deg.C, respectively.
(5) Fermentation time: determining the rice steaming time to be 40min, and the ratio of rice to milk to be 1: 0.8, the inoculation amount is 0.6%, and the fermentation temperature is 28 ℃, and the experiment is carried out at five levels of 24h, 36h, 48h, 60h and 72h respectively.
3. Quadrature test
According to the experimental result of the single-factor test, the fermentation temperature is determined to be 28 ℃, 4 factors of rice steaming time, the proportion of the glutinous rice and the milk, the yeast inoculation amount and the fermentation time are respectively selected as investigation objects, sensory score is used as an evaluation index, and the L9(34) orthogonal test is adopted to optimize the milk white spirit. The experimental design is shown in table 2.
Table 2 orthogonal test L9
4. Test results and analysis
The test is carried out according to the preparation method, and the test result is as follows:
4.1 Single factor test
4.1.1 influence of Rice steaming time on milk white spirit quality
As can be seen from FIG. 1, the sensory score of the milk spirit shows a trend of rising first and then falling as the rice steaming time increases. When the rice steaming time is 40min, the sensory score of the milk white spirit is the highest, and is respectively increased by 26.67%, 15.99%, 12.60% and 24.34% compared with the rice steaming time of 20min, 30min, 50min and 60 min. The reason for this phenomenon is that when the rice steaming time is too short, the rice is undercooked and hard, and the rice absorbs too little water to cause the sweetness of the finished product to be higher and the alcohol degree to be lower; when the rice steaming time is too long, the rice absorbs too much water and has poor air permeability, and the fermented rice grains have soft and soft mouthfeel and no rice fragrance. Therefore, in summary, the rice steaming time is determined to be 40 min.
4.1.2 influence of Oryza Glutinosa and milk ratio on quality of milk liquor
As can be seen from fig. 2, as the amount of milk added increases, the sensory score of the milk spirit tends to increase first and then decrease. The proportion of the glutinous rice and the milk is 1: and when the weight is 0.8, the sensory score of the milk white spirit reaches the maximum value. The proportion of the glutinous rice to the milk is 1: 0.2, 1: 0.4, 1: 0.6 and 1: the comparison of the 1.0 phase is increased by 83.56%, 71.43%, 30.09% and 17.19%, respectively. This is because when the milk is added in a small amount, the fermentation liquor is less, the finished product is thick and rough, the alcoholic strength is lower or no wine is produced; when the milk is added in too much amount, the starch in the glutinous rice is not favorably utilized by microorganisms to generate reducing sugar, so that the sweetness and the alcoholic strength of the finished product are lower. Therefore, in summary, the ratio of glutinous rice to milk is determined to be 1: 0.8.
4.1.3 influence of the inoculum size of the distiller's yeast on the quality of milk white spirit
As can be seen from FIG. 3, as the amount of the koji inoculation is increased, the sensory score of the milk white spirit tends to increase first and then decrease. When the inoculation amount of the distiller's yeast is 0.60%, the sensory score of the milk white spirit reaches the maximum value. The amounts of koji were increased by 33.77%, 11.29%, 16.09%, 35.60% compared to 0.20%, 0.40%, 0.80% and 1.00%, respectively. This is because when the amount of inoculation is too small, the amount of microorganisms is too small, which is not favorable for the progress of fermentation; too much of the same dosage over time leads to an acceleration of the fermentation process, which leads to a rapid utilization of the starch and thus to an over-fermentation. Therefore, in summary, the inoculum size of the koji was determined to be 0.60%.
4.1.4 influence of fermentation temperature on quality of milk spirit
As can be seen from FIG. 4, as the fermentation temperature increases, the sensory score of the milk spirit tends to increase and then decrease. When the fermentation temperature is 28 ℃, the sensory score of the milk white spirit reaches the maximum value. Compared with the fermentation temperature of 18 ℃, 23 ℃, 33 ℃ and 38 ℃, the fermentation temperature is respectively increased by 103.69%, 60.86%, 17.56% and 67.04%. This is because the fermentation temperature is too low, which is not favorable for the growth and reproduction of microorganisms, resulting in the product not being fermented sufficiently without wine taste and sweet taste, and even causing the contamination of mixed bacteria due to too low temperature; when the fermentation temperature is too high, the growth of microorganisms is inhibited, and even the microorganisms required to be utilized are killed, so that the product cannot be fully fermented or other mixed bacteria are generated. Therefore, in summary, the fermentation temperature of the milk white spirit is determined to be 28 ℃.
4.1.5 influence of fermentation time on quality of milk spirit
As can be seen from fig. 5, as the fermentation time is prolonged, the sensory score of the milk spirit tends to increase first and then decrease. When the fermentation time is 48h, the sensory score of the milk white spirit reaches the maximum value. Compared with the fermentation time of 24h, 36h, 60h and 72h, the fermentation time is respectively increased by 58.54%, 26.50%, 16.70% and 48.60%. When the fermentation time is too short, the microorganism cannot sufficiently utilize nutrient substances in the raw materials, so that the product is not completely fermented, but has insufficient sweetness and does not produce wine flavor; when the fermentation time is too long, the fermentation is excessive, so that the glutinous rice grains are incomplete, and the appearance, the taste and the mouthfeel of the product are not good. Therefore, in conclusion, the fermentation time of the milk white spirit is determined to be 48 hours.
4.2 orthogonal test
The fermentation temperature is determined to be 28 ℃, 4 main influence factors of rice steaming time, the proportion of sticky rice and milk, the inoculation amount of distiller's yeast and the fermentation time are selected, 3 proper levels are selected for each factor through single-factor test results, and the optimal fermentation process of the milk white spirit is determined, and the results are shown in table 3.
TABLE 3 statistical table of orthogonal tests
As can be seen from the worst analysis in Table 3, the influence of the factors of rice steaming time, glutinous rice and milk ratio, koji inoculation amount and fermentation time on the product quality is as follows: a > D > C > B, i.e.: the influence of all factors on the quality of the finished milk white spirit products is that the proportion of the glutinous rice and the milk, the fermentation time, the inoculation amount of the distiller's yeast and the rice steaming time are arranged in sequence from big to small. Through analysis of orthogonal test results, it can be known that a2, B2, C3 and D2 are the best process parameter combinations for making the milk white spirit, namely, the ratio of the sticky rice to the milk is 1: 0.8, the rice steaming time is 40min, the inoculation amount of the distiller's yeast is 0.8 percent, and the fermentation time is 48 h. At the moment, the solid content of the milk white spirit and the proportion of the fermentation liquor are proper, the fermentation liquor is transparent, the rice grains are complete, and the milk white spirit has strong milk flavor and the special flavor of the rice wine; the milk is mellow and soft in taste, the taste of the wine is coordinated with the taste of the milk, and the milk has unique style and excellent mouthfeel.
4.3 physicochemical indexes of milk white spirit
And (4) measuring the total acidity, total sugar and alcoholic strength of the milk white spirit. Determination of total sugars: referring to a determination method in GB/T13662-; and (3) measuring the alcoholic strength: measuring by using an alcohol meter; determination of total acid: direct titration was used. The physical and chemical indexes of the finished product refer to T/GZS017-2020 Guizhou rice wine.
TABLE 4 measurement results of physical and chemical indexes of milk spirit
| Item | National standard | Measurement results |
| Total sugar (in terms of glucose)/(g/L) | 60—140 | 83.25±2.50 |
| Total acid (in terms of lactic acid)/(g/L) | 4.0—8.0 | 4.68±0.35 |
| Alcohol content (20 deg.C)/(% Vol) | ≥0.6 | 2.19±0.10 |
As can be seen from Table 4, the milk white spirit developed under the conditions of optimization of single-factor and orthogonal experiments has the total sugar content of 83.25g/L, the total acid content of 4.68g/L and the alcoholic strength of 2.19% Vol, all physical and chemical indexes meeting the requirements of T/GZSX 017-.
4.4 microbiological indicator of milk white spirit
Reference local standard: DB 46/T120-2008 glutinous rice wine detects the total number of bacterial colonies, coliform groups and pathogenic bacteria in the milk white spirit. As can be seen from Table 5, the total number of colonies of the milk white spirit is measured to be 19.05cfu/mL, coliform and intestinal pathogenic bacteria are not detected, all microorganism indexes meet the requirements in the standard, and the milk white spirit is very safe.
TABLE 5 determination of microbiological indicators of milk spirits
The invention utilizes the principle of microbial fermentation, takes sensory score as an index, and carries out orthogonal test design four-factor three-level process optimization on the basis of single-factor test to obtain the result: steaming for 40min, wherein the ratio of the glutinous rice to the milk is 1: 0.8 percent, the inoculation amount of the distiller's yeast is 0.8 percent, the fermentation temperature is 28 ℃ and the fermentation time is 48 hours, the taste and the flavor of the milk white spirit are optimal. Furthermore, the fermentation time of the invention is shorter, thus avoiding the sour odor caused by overlong milk fermentation time, further avoiding influencing the taste of the product, and simultaneously reducing the fermentation time by increasing the inoculation amount of the distiller's yeast, not only avoiding the bad flavor of the product, but also greatly reducing the possibility of the product being polluted, and ensuring the product to be safer.
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 and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A preparation method of milk white spirit with easily absorbed nutrient components is characterized by comprising the following steps:
s1, cleaning the sticky rice, cooking the sticky rice, and cooling the cooked sticky rice;
s2, after the temperature of the steamed sticky rice is reduced to a set temperature, selecting fresh and qualified raw milk, and uniformly mixing the fresh and qualified raw milk and the raw milk according to a certain mass ratio to obtain a mixed raw material;
s3, adding distiller' S yeast into the mixed raw materials, stirring uniformly, then building a nest, and performing heat preservation fermentation to obtain the milk white spirit.
2. The method for preparing milk liquor with easily absorbed nutrients according to claim 1, wherein in S1, fresh and intact glutinous rice is selected, old rice, miscellaneous rice and impurities in the glutinous rice are removed, and the glutinous rice is cooked until the glutinous rice is soft, has no white core, is uniform and is transparent.
3. The method for preparing milk spirit with easily absorbed nutrients as claimed in claim 2, wherein the rice is washed with distilled water to separate the cooked rice grains and cooled to 28-30 ℃.
4. The method for preparing milk liquor with easily absorbed nutritional ingredients according to claim 1, wherein the mass ratio of the steamed sticky rice to the raw milk is 1: (0.2-1.0).
5. The method for preparing the milky white spirit containing the easily absorbed nutritional ingredients according to claim 1, wherein in S3, the inoculation amount of the distiller' S yeast is 0.2 to 1.0 percent of the mass percent of the mixed raw materials.
6. The method for preparing milk spirit with easily absorbed nutrients as claimed in claim 5, wherein the yeast is added into S3 and stirred uniformly, the surface of the raw material is flattened, and then a clean glass rod is used to stir out a U-shaped pit in the middle position, wherein the pit is funnel-shaped and loose but not collapsed.
7. The method for preparing Dairy distilled spirit with easily absorbed nutrient contents according to any one of claims 1 to 6, wherein in S3, the fermentation temperature of the heat preservation fermentation is 18-38 ℃, and the fermentation time is 24-108 h.
8. The method for preparing the milky white spirit containing the easily absorbed nutritional ingredients according to claim 7, wherein the cooking time is 40min, and the mass ratio of the sticky rice to the milk is 1: 0.8 percent, the inoculation amount of the distiller's yeast is 0.8 percent of the mass percent of the mixed raw materials, the fermentation temperature is 28 ℃, and the fermentation time is 48 hours.
9. The milk white spirit with easily absorbed nutritional ingredients is characterized by being prepared by the preparation method of claim 8, wherein the total sugar content in the milk white spirit is 83.25 +/-2.50 g/L, the total acid content in the milk white spirit is 4.68 +/-0.35 g/L, and the alcoholic strength in the milk white spirit is 2.19 +/-0.10% Vol.
10. The Dairy white spirit with easily absorbed nutritional ingredients according to claim 9, wherein the Dairy white spirit detects the total number of colonies, coliform bacteria and pathogenic bacteria according to DB 46/T120-2008 glutinous rice wine standard, the total number of colonies is 19.05 +/-1.00 cfu/mL, and the coliform bacteria and the intestinal pathogenic bacteria are not detected.
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| CN113755284A (en) * | 2021-09-30 | 2021-12-07 | 吴润泽 | Honey glutinous rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1683496A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Fermented type rice wine milk and producing method |
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2021
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| CN1683496A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Fermented type rice wine milk and producing method |
| CN102676346A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN105154275A (en) * | 2015-07-01 | 2015-12-16 | 湖北生龙清米酒股份有限公司 | Production technology of fermented glutinous rice yogurt |
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| CN113755284A (en) * | 2021-09-30 | 2021-12-07 | 吴润泽 | Honey glutinous rice wine |
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