CN1566317A - Flesh milk sweet rice wine and its making process - Google Patents
Flesh milk sweet rice wine and its making process Download PDFInfo
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- CN1566317A CN1566317A CN 03124546 CN03124546A CN1566317A CN 1566317 A CN1566317 A CN 1566317A CN 03124546 CN03124546 CN 03124546 CN 03124546 A CN03124546 A CN 03124546A CN 1566317 A CN1566317 A CN 1566317A
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Abstract
The invention relates to a flesh milk sweet rice wine and its making process, wherein the wine is mixed by sweet rice wine and milk by the proportion of 6:1-10:1, its making process comprises sweet rice wine fermentation, filtering, deslagging, first high temperature germicidal treatment, charging into sweet rice wine, high speed agitating, microwave processing, canning hermetization and secondary high-temperature sterilization processing.
Description
Technical field
The present invention relates to a kind of sweet wine series products and preparation technology thereof, specifically is fresh milk sweet rice wine and preparation technology thereof.
Background technology
Sweet wine (being commonly called as the sub-wine in lake) has production history in several thousand.Because it is a kind of pure natural fumet wine, mouthfeel is good, and is nutritious, is subjected to liking of common people deeply.But for a long time, rice wine is to produce according to a kind of traditional technology always, but there is the problem that can't kill and limit yeast continuation fermentation in the rice wine in this production technique, like this, produce the sweet wine of typing, when temperature will souring in several days even several hours more than 20 °, become bitter, can't drink, if contacted airborne bacterium, will soon continue fermentation especially, make that not only the quality guaranteed period short, and more can not merge with other material, so it is impossible basically to develop the rice wine series products of other taste.Along with growth in the living standard, people have been not content with the product of this single taste of sweet wine, simple function, develop other taste and have multi-purpose rice wine series products, are the problem of pendulum in face of us.
Summary of the invention
The technical problem to be solved in the present invention is: at above-mentioned technological deficiency, purpose of the present invention just provides a kind of fresh milk sweet rice wine and preparation technology thereof, the nutrition and the taste of sweet wine have not only been enriched, but also solved saccharomycetic continuation fermentation problem in the rice wine, make that the quality guaranteed period of rice wine is elongated, and make the product of developing other kind of rice wine class become possibility, greatly to satisfy the demands of consumers.
Solving the technical scheme that technical problem of the present invention adopts is: fresh milk sweet rice wine provided by the invention is to be blent by sweet wine and milk to form, and wherein the ratio of blending of sweet wine and milk is 6: 1-10: 1.
The preparation technology of a kind of fresh milk sweet rice wine provided by the invention, it is characterized in that sweet wine by fermentation, after technological processs such as filtration, slagging-off make the typing sweet wine, carry out the high-temperature sterilization treatment first time, then milk is carried out after the high-temperature sterilization again in 6: 1-10: 1 ratio is blended in the sweet wine, carry out high-speed stirring, sweet wine and milk are merged mutually, and then utilize microwave treatment, canning sealing carries out the high-temperature disinfection treatment second time again after the microwave treatment.
According to technique scheme, in fresh milk sweet rice wine of the present invention,, not only increased the nutritive ingredient of sweet wine, and enriched the kind of sweet wine owing in the single sweet wine of tradition, add milk again, be fit to all kinds of drunk by people more.
In the preparation technology of fresh milk sweet rice wine provided by the invention, by fermentation, filter, after technological processs such as slagging-off are made the typing sweet wine, sweet wine after the typing is carried out the high-temperature sterilization treatment first time, to kill the assorted bacterium of the major part of removing in the sweet wine, then milk is carried out high-temperature sterilization, to kill the bacterium that removes in the milk, again both are blent, stirring is fully merged it, carries out microwave treatment again, the feasible protein that does not destroy from the inner kill yeast bacterium of yeast in the rice wine, thereby stoped saccharomycetic continuation fermentation, like this, fresh milk sweet rice wine just can work as temperature will souring in several days even several hours more than 20 °, becomes hardship, can't drink, thereby make that the quality guaranteed period of fresh milk sweet rice wine is elongated, form product and come into the market, greatly to satisfy the demands of consumers.
The invention has the beneficial effects as follows: fresh milk sweet rice wine provided by the invention and preparation technology thereof, change the defective of traditional sweet wine single variety and taste, the fresh milk sweet rice wine of making, nutritious, mouthfeel is good, is fit to all kinds of drunk by people, simultaneously, can also develop the sweet wine series products of various functions such as sweet rice wine mixed with coffee, longan sweet wine, ginger juice sweet wine and taste, enrich people's life greatly, satisfy people's demand.The fresh milk sweet rice wine of making through preparation technology of the present invention makes the long quality-guarantee period of fresh milk sweet rice wine, and can produce various wrapped sweet wine series products, and makes product enter the domestic and international market, greatly satisfies the demands of consumers.Fresh milk sweet rice wine through after the processing of the present invention through national technology for detection, has reached national standard fully, and the quality guaranteed period can reach 1 year.
Below in conjunction with embodiment the present invention is described in detail.
Embodiment
Select the distiller's yeast that to ferment after the quality glutinous rice boiling to put into and mix thoroughly, go in the big watt of box to ferment 15-30 days, make the wine base, the wine base is ground into the rice wine slurry of 0.1m-0.001m with the high speed homogenization pulverizer, blend into aqueous in 1: 6 to 1: 10 ratio rice wine slurry and [underground spring, fermented 24-48 hour, mix small amount of albumen sugar again, in thick dose wait raw material to mix thoroughly, waterproof stainless steel water pump is put into rice wine, there is the filtering net of multilayer 0.001m the water pump ingress, utilize the pressure that draws water of water pump to filter rice wine, removing the impurity in the rice wine, the typing sweet wine.Stop rice wine to continue the technical finesse of fermentation to the typing sweet wine then.Be about to finalize the design sweet wine through 80 °--120 ° of high-temperature boilings for the first time, the time is to handle in 1-15 minute, to kill the assorted bacterium of the major part of removing in the rice wine; Then 100% fresh milk is warmed to 80 °--100 ° are carried out after the high-temperature sterilization again in 6: 1-10: 1 blend ratio and sweet wine is blent.If use milk powder, mix well earlier with a little mineral water, be blended into the mineral water of 10%-30% again, and high-speed stirring mixes milk and starches, carry out high-temperature sterilization, identical blend ratio and sweet wine is blent in above-mentioned again.Carry out high-speed stirring then, sweet wine and fresh milk or milk slurry are merged mutually.Carry out microwave treatment again, through microwave tube or microwave box irradiation 5-30 minute, concrete irradiation time was according to what of capacity as fresh milk sweet rice wine, and the size of power is regulated.Thereby reach the protein that does not destroy from the inner kill yeast bacterium of yeast the rice wine, stop yeast to continue the purpose of fermentation.In order to reach longer fresh-keeping, the quality guaranteed period, carry out the high-temperature disinfection treatment second time behind the fresh milk sweet rice wine filling and sealing after the microwave treatment again, being about to fresh milk sweet rice wine after the microwave treatment packs in the vial of 250ml--600ml or other container and sealing, putting into 100 ° of boiling water then boiled 5-30 minute, disinfection, fresh milk sweet rice wine and airborne assorted bacterium are thoroughly isolated, make the quality of product more safe and reliable in the quality guaranteed period.
Fresh milk sweet rice wine after the present invention handles, by national technical testing, the quality guaranteed period can reach about half a year, and technological standard and hygienic standard have reached national requirements fully.
Claims (7)
1, a kind of fresh milk sweet rice wine is characterized in that being blent by sweet wine and milk and forms, and wherein the ratio of blending of sweet wine and milk is 6: 1-10: 1.
2, a kind of preparation technology of fresh milk sweet rice wine, it is characterized in that sweet wine by fermentation, after technological processs such as filtration, slagging-off make the typing sweet wine, carry out the high-temperature sterilization treatment first time, then milk is carried out after the high-temperature sterilization again in 6: 1-10: 1 ratio is blended in the sweet wine, carry out high-speed stirring, sweet wine and milk are merged mutually, and then utilize microwave treatment, canning sealing carries out the high-temperature disinfection treatment second time again after the microwave treatment.
3, fresh milk sweet rice wine according to claim 1 is characterized in that milk can be fresh milk, also can be milk powder, and milk powder need be blended into the mineral water of 10%-30%, and high-speed stirring mixes the milk slurry.
4, fresh milk sweet rice wine according to claim 1 is characterized in that milk can be replaced by coffee, longan, the various materials of ginger juice.
5, the preparation technology of fresh milk sweet rice wine according to claim 2, the temperature that it is characterized in that High Temperature Sterilization is 80 °--120 °, the time is 1-15 minute.
6, a kind of sweet wine microwave according to claim 2 is produced treatment technology, it is characterized in that milk is warmed to 80 °--and 100 ° are carried out high-temperature sterilization.
7, a kind of sweet wine microwave according to claim 2 is produced treatment technology, it is characterized in that putting into behind the sweet wine canning sealing 100 ° of boiling water and boils and carried out the high-temperature disinfection treatment second time in 5-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03124546 CN1566317A (en) | 2003-06-13 | 2003-06-13 | Flesh milk sweet rice wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03124546 CN1566317A (en) | 2003-06-13 | 2003-06-13 | Flesh milk sweet rice wine and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1566317A true CN1566317A (en) | 2005-01-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03124546 Pending CN1566317A (en) | 2003-06-13 | 2003-06-13 | Flesh milk sweet rice wine and its making process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1566317A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103232923A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN112021409A (en) * | 2020-09-14 | 2020-12-04 | 湖南尚源生物科技有限公司 | Rice wine milk and preparation method thereof |
-
2003
- 2003-06-13 CN CN 03124546 patent/CN1566317A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103232923A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN103695243B (en) * | 2013-12-19 | 2015-04-29 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN112021409A (en) * | 2020-09-14 | 2020-12-04 | 湖南尚源生物科技有限公司 | Rice wine milk and preparation method thereof |
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