CN1275533C - Fermented type rice wine milk and producing method - Google Patents
Fermented type rice wine milk and producing method Download PDFInfo
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- CN1275533C CN1275533C CN 200510011426 CN200510011426A CN1275533C CN 1275533 C CN1275533 C CN 1275533C CN 200510011426 CN200510011426 CN 200510011426 CN 200510011426 A CN200510011426 A CN 200510011426A CN 1275533 C CN1275533 C CN 1275533C
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Abstract
The present invention provides fermented rice wine milk by combining the brewing technology for rice wine and the fermentation technology for yoghurt. Matured or pulverized grain and fresh milk are fermented together into the rice wine milk by adding wine yeast and milk fermentation agents. The rice wine milk is composed of the following raw materials by the weight ratio: 20 to 50 portions of grain, 5 to 30 portions of fresh milk, 0.1 to 1 portion of wine yeast and 0.01 to 0.1 portion of milk fermentation agent. The rice wine milk is a wine milk beverage between the rice wine and fermented dairy products. The present invention also provides a preparation method for the fermented rice wine milk.
Description
Technical field
The present invention relates to the food engineering field, particularly relate to rice wine modified drink.
Background technology
Rice wine formal name used at school " sweet wine wine with dregs " claims " sweet wine ", " fermented glutinous rice ", " fermented glutinour rice " again, is China's a kind of traditional fermented food among the people, and the edible history of existing two thousand years is a kind of nutritional health food that common people like.Rice wine is raw material with glutinous rice (or rice, corn), form with the pure head mold koji fermentation of natural microbial, contain nutritional labelings such as 40% above glucose, abundant vitamin, amino acid, have that lively atmosphere nourishes blood, the effect of active stimulate the menstrual flow, enrich blood green blood and moistening lung, it is the nutrient excellent product that suits the taste of both old and young, puerpera and gynecologic menstrual are eaten more, and be outstanding helpful.Compendium of Material Medica claims rice wine to have pain relieving to go to amass, warm stomach invigorating the spleen, and many saliva temperature hearts are often drunk functions such as skin lubrication gloss.Recently, Japanese scientist finds that also one group of enzyme inhibitor in the rice wine has the enhancing memory impairments.Rice wine liquid white as a jade, delicate fragrance is attacked the people, and is sweet tasty and refreshing, dense and be not stained with, rare and do not flow, the warm stomach that promotes the production of body fluid after the food, aftertaste is profound, is subjected to liking of common people deeply.But the rice wine product is single on the market, can not satisfy the demand of consumers in general to various products, taste.Sour milk is raw material with the fresh milk, inserts lactobacillus inoculation after pasteurize, cooling, and heat-preservation fermentation forms.Sour milk mainly contains following effect: (1) drinks sour milk can overcome the lactose inadaptation.(2) sour milk can reduce cholesterol.(3) sour milk has prevention effect to constipation and bacterial diarrhea.(4) sour milk has inhibitory action to cancer cell.(5) sour milk has beautification function.The brewage process of rice wine and the zymotechnique of sour milk all are ripe biotechnologys, but data shows that also having no talent combines these two kinds of technologies, prepare novel wine breast type drink.
Summary of the invention:
The present invention is directed to the said goods blank, in conjunction with the brewage process of rice wine and the zymotechnique of sour milk, provide a kind of fermented type rice wine milk, it is between rice wine and fermented dairy product wine breast type drink between the two.
The present invention also provides the production method of this drink.
Technical solution of the present invention is as follows:
Fermented type rice wine milk is to add distiller's yeast and the milk ferment co-fermentation forms with the grain of slaking or pulverizing and fresh milk.
The used weight portion of described grain, fresh milk, distiller's yeast and milk ferment is: 20 parts～50 parts in grain, 5 parts～30 parts of fresh milks, 0.1 part～1 part in distiller's yeast,, 0.01 part～0.1 part of milk ferment.
Described fermented type rice wine milk also contains 1 part～10 parts of white granulated sugars.
Described grain is glutinous rice, polished rice, long-grained nonglutinous rice, rice, corn or its combination.
The production method of fermented type rice wine milk, its production stage is: 1. grain is pulverized or immersion slaking in 2 hours～3 hours in 50 ℃～60 ℃ water, 2. add the distiller's yeast fermentation, 3. add and ferment again after fresh milk and milk ferment are mixed, it is poor that fermentation back 80 orders～120 orders are crossed filtering, 4. add canned finished product behind the super pasteurization of 5%～10%, 5.105 ℃～120 ℃/3s of water rectification precision.
Slaking in the described step 1 is to go up steamer to steam 20 minutes～40 minutes.
Fermentation in the described step 2 is 30 ℃ ± 2 ℃ bottom fermentations 50 hours～80 hours, and the fermentation in the described step 3 is 42 ℃ ± 2 ℃ bottom fermentations 3 hours～6 hours.
After described step 3 was finished, the product alcoholic strength was 15%～20%, and acidity is 90 ° of T～120 ° T.
The production method of fermented type rice wine milk is pulverized grain or is soaked after the slaking in 2～3 hours to be mixed with milk, distiller's yeast, milk ferment in 50 ℃～60 ℃ water increase progressively fermentation under different temperatures.
Above-described increase progressively the fermentation be 30 ℃ ± 2 ℃ of starting fermentation temperature, 48 ℃ ± 2 ℃ of terminal point fermentation temperatures, the described fermentation time that increases progressively is 50 hours～90 hours.
Grain slaking or pulverizing back are multiple bacteria compound fermentations with the milk mixed culture fermentation of process preliminary treatment (comprising sterilization).Bacterial classification preference temperature, time are all different, and the preference temperature of fermenting such as distiller's yeast is that fermentation time is longer about 30 ℃, generally wants 48h～72h.Milk ferment is genus lactubacillus or bifidobacterium species atcc.The preference temperature of milk ferment is that the time is shorter about 42 ℃, and general several hrs just can be finished.
In view of above situation, sweat has two kinds of methods:
First method is to take the two-step method fermentation, that is: the first step, press the rice wine manufacturing process at 30 ℃ ± 2 ℃ condition bottom fermentations through the glutinous rice of slaking or pulverizing, second step, zymotic fluid heats up when reaching the suitable degree of fermentation, add through milk and milk ferment after the preliminary treatment (comprising sterilization) simultaneously, under 42 ℃ of left and right sides conditions, press the fermentation of milk fermentation technology.Second method is that temperature increases progressively fermentation method, mix evenly with milk, distiller's yeast, milk ferment after being about to the grain pulverizing or in 50 ℃～60 ℃ water, soaking slaking in 2～3 hours, with the rice wine fermentation temperature is initial temperature, with the milk fermentation temp is outlet temperature, temperature keeps the straight line rising to reach the fermentation termination temperature at last in the sweat, is parameter control product fermentation termination with ethanol content and pH.Cooling stops fermentation when reaching fermentation termination.Alcoholic strength and the acidity of this moment are all very big, are unsuitable for drinking, and regulate alcoholic strength with purifying waste water and reach suitable drink standard, and filter is poor again, and it is canned to sterilize.Product after the fermentation will carry out stability to be handled, and reaches the purpose that extends the shelf life.Its method is to adopt two-stage sterilization technology.
Fermented type rice wine milk of the present invention, it is that the existing rice wine local flavor of this product has the characteristic of acidified milk again, is a kind of splendid drink between rice wine and fermented dairy product wine breast type drink between the two.
The production method of fermented type rice wine milk of the present invention is that brewing process of rice wine and Yoghourt fermentation technology combine, and realizes two kinds of technologies in same fermentation tank, and is simple and convenient, easy operating.
The specific embodiment
The present invention is described in further detail with embodiment below.
Embodiment 1. fermented type rice wine milks (using glutinous rice)
Raw material: glutinous rice 30Kg, fresh milk 15Kg, distiller's yeast 400g, milk ferment 60g.
1.1, glutinous rice screening
Glutinous rice 30Kg is bought in market, adopts three grades of separating method sortings according to raw material granularity, removes and cracks rice and impurity.
1.1.2, wash rice
Garbled glutinous rice is poured in the rice-washing device, and this equipment is cylindrical cone, is furnished with agitator, opens agitator, revolution 24 commentaries on classics/min when washing meter.。Automatic osculum is established in the cone bottom, cleans the back and discharges rice washing water, with clear water rice is dashed to rice-soaking slot.
1.1.3, soak
Rice-soaking slot is a cylindrical cone container, and heat-insulation layer is arranged, and 55 ℃ of water temperatures are soaked rice, soak time 2.5 hours, self-emptying.
1.4, slaking
Slaking pot bottom is the dome-type circle, and osculum and steam hand-hole (but also naked light directly heats) are arranged at the bottom.The middle level is for steaming the rice layer, the base plate Φ 4mm hole of gathering, and being beneficial to steam passes through, and diameter is 120cm, and layer every height 20cm can put three to four layers during use.The upper strata is a pot cover, is provided with steam vent.With steam is thermal source, adopts normal press-steamed method, the glutinous rice that soaked is divided in steams on the rice layer, and steamed 30 minutes, glutinous rice is in half-mature above state, takes the dish out of the pot and pours cooling bath into.
1.5, the cooling
Cooling bath is the column type cone, but self-emptying, also manually discharging.Glutinous rice is cooled in cooling bath about 35 ℃.
1.6, distiller's yeast fermentation
Fermentation tank is the column type cone, and material SUS304 stainless steel disposes fluid hole, goes out poor hole, lamp hole, window, manhole, thief hole, liquid level gauge, insulation, CIP system.Glutinous rice is gone into fermentation tank in the time of 30 ℃ ± 2 ℃, add 2.5 times of pure water and distiller's yeast, ferments 65 hours.
1.7, milk fermentation
Add through pretreated milk and milk ferment, stirring is warming up to 42 ℃ ± 2 ℃, ferments 100 ° of T of acidity 5 hours.
1.8, acid adjustment degree, alcoholic strength
Be cooled to 15 ℃, add the rectification precision to 8% of purifying waste water, the pH value transfers to 4.0.
1.9, filter
It is poor that 100 orders are crossed filtering, gets fermented type rice wine milk.Filter is a link-suspended basket centrifuge.
1.10, sterilization, canned
Adopt the super pasteurization sterilization of 115 ℃/3s, the product after the sterilization carries out sterile filling.
Embodiment 2. fermented type rice wine milks (using corn)
Feed proportioning: corn 50Kg, fresh milk 30Kg, distiller's yeast 1000g, white sugar 5Kg, milk ferment 100g.
2.1, corn screening
Corn 40Kg is bought in market, uses automatic fraction collector, adopts three grades of separating method sortings according to raw material granularity, removes and cracks rice and impurity.
2.2, pulverize
Garbled corn is pulverized with pulverizer, and granularity is 20 orders～60 orders.
2.3, distiller's yeast fermentation
Fermentation tank is the column type cone, and material SUS304 stainless steel disposes agitator, fluid hole, goes out poor hole, lamp hole, window, manhole, thief hole, liquid level gauge, insulation, CIP system.The corn of pulverizing is gone into fermentation tank in the time of 30 ℃ ± 2 ℃, add 2.5 times of pure water and distiller's yeast, ferments 70 hours.
2.4, milk fermentation
Add milk, white granulated sugar and milk ferment, stirring is warming up to 42 ℃ ± 2 ℃, ferments 95 ° of T of acidity 6 hours.
2.5, acid adjustment degree, alcoholic strength
Be cooled to room temperature, add the rectification precision to 8% of purifying waste water, the pH value transfers to 4.0.
2.6, filter
It is poor that 100 orders are crossed filtering, obtains fermented type rice wine milk.Filter is a link-suspended basket centrifuge.
2.7, sterilization, canned
Adopt the super pasteurization sterilization of 120 ℃/3s, the product after the sterilization carries out sterile filling.
Embodiment 3. fermented type rice wine milks (using polished rice) (temperature increases progressively fermentation method)
Feed proportioning: polished rice 20Kg, fresh milk 5Kg, white granulated sugar 1Kg, distiller's yeast 100g, milk ferment 10g.
3.1, polished rice screening
Polished rice 20Kg is bought in market, adopts three grades of separating method sortings according to raw material granularity, removes and cracks rice and impurity.
3.2, wash rice
Garbled polished rice is poured in the rice-washing device, and this equipment is the column type cone, is furnished with agitator, opens agitator, revolution 24 commentaries on classics/min when washing meter.Automatic osculum is established in the cone bottom, cleans the back and discharges rice washing water, with clear water rice is dashed to rice-soaking slot.
3.3, soak
Rice-soaking slot is a cylindrical cone container, and heat-insulation layer is arranged, and 55 ℃ of water temperatures are soaked rice, soak time 2.5 hours, self-emptying.
3.4, slaking
Slaking pot bottom is the dome-type circle, and osculum and steam hand-hole (but also naked light directly heats) are arranged at the bottom.The middle level is for steaming the rice layer, the base plate Φ 4mm hole of gathering, and being beneficial to steam passes through, and diameter is 120cm, and layer every height 20cm can put three to four layers during use.The upper strata is a pot cover, is provided with steam vent.With steam is thermal source, adopts normal press-steamed method, the glutinous rice that soaked is divided in steams on the rice layer, and steamed 30 minutes, glutinous rice is in half-mature above state, takes the dish out of the pot and pours cooling bath into.
3.5, the cooling
Cooling bath is the column type cone, but self-emptying, also manually discharging.Glutinous rice is cooled in cooling bath about 35 ℃.
3.6, the milk preliminary treatment
Fresh milk is stand-by through purchase, clean breast, preheating, homogeneous, sterilization, cooling.
3.7, the fermentation
Fermentation tank is the column type cone, and material SUS304 stainless steel disposes agitator, fluid hole, goes out poor hole, lamp hole, window, manhole, thief hole, liquid level gauge, insulation, CIP system.Glutinous rice after the slaking, milk, go into fermentation tank in the time of 30 ℃ ± 2 ℃, add 2.5 times of pure water, white granulated sugar, distiller's yeast and milk ferments, the static fermentation in back stirs.30 ℃ ± 2 ℃ of starting fermentation temperature progressively heat up, and reach 48 ℃ ± 2 ℃ fermentation times of fermentation termination temperature 50 hours at last.Alcoholic strength 20%, 105 ° of T of acidity.
3.8, acid adjustment degree, alcoholic strength
Be cooled to room temperature, add the rectification precision to 8% of purifying waste water, the pH value transfers to 4.0.
3.9, filter
It is poor that 100 orders are crossed filtering, obtains fermented type rice wine milk.Filter is a link-suspended basket centrifuge.
3.10, sterilization, canned
Adopt the super pasteurization sterilization of 105 ℃/3s, the product after the sterilization carries out sterile filling.
Embodiment 4. fermented type rice wine milks (using rice) (temperature increases progressively fermentation method)
Feed proportioning: rice 40Kg, fresh milk 20Kg, white granulated sugar 5Kg, distiller's yeast 800g, milk ferment 70g.
4.1, rice screening
Rice 40Kg is bought in market, adopts three grades of separating method sortings according to raw material granularity, removes and cracks rice and impurity.
4.2, pulverize
Garbled rice is pulverized with pulverizer, and granularity is 20 orders～60 orders.
4.3, the fermentation
Fermentation tank is the column type cone, and material SUS304 stainless steel disposes agitator, fluid hole, goes out poor hole, lamp hole, window, manhole, thief hole, liquid level gauge, insulation, CIP system.Rice after the pulverizing, milk, go into fermentation tank in the time of 30 ℃ ± 2 ℃, add 3 times of pure water, white granulated sugar, distiller's yeast and milk ferments, the static fermentation in back stirs.30 ℃ ± 2 ℃ of starting fermentation temperature progressively heat up, and reach 48 ℃ ± 2 ℃ fermentation times of fermentation termination temperature 85 hours at last.Alcoholic strength 18%, 115 ° of T of acidity.
4.4, acid adjustment degree, alcoholic strength
Be cooled to room temperature, add pure water rectification precision to 8%, the pH value transfers to 4.0.
4.5, filter
It is poor that 100 orders are crossed filtering, obtains fermented type rice wine milk.Filter is a link-suspended basket centrifuge.
4.6, sterilization, canned
Adopt the super pasteurization sterilization of 115 ℃/3s, the product after the sterilization carries out sterile filling.
Embodiment 5: product detects (measured data)
| Alcoholic strength (V/V): 5%～10% | 8.10 | 8.51 | 9.22 | 8.25 |
| Protein content: 〉=0.3% | 0.36 | 0.5 | 0.46 | 0.52 |
| Total pol: 〉=2.0% | 3.02 | 4.50 | 5.44 | 4.87 |
| Total acidity: 70 ° of T～100 ° T | 80 | 82 | 78 | 96 |
Detect reference standard:
1, GB/T13662-1992 yellow rice wine
2, GB2746-1999 cultured milk
Claims (8)
1. fermented type rice wine milk, grain adding distiller's yeast, fresh milk and milk ferment fermentation by slaking or pulverizing are prepared from, the used weight portion of described grain, fresh milk, distiller's yeast and milk ferment is: 20 parts～50 parts in grain, 5 parts～30 parts of fresh milks, 0.1 part～1 part in distiller's yeast, 0.01 part～0.1 part of milk ferment.
2. fermented type rice wine milk according to claim 1 also includes 1 part～10 parts of white granulated sugars.
3. fermented type rice wine milk according to claim 1, wherein said grain are glutinous rice, polished rice, long-grained nonglutinous rice, rice, corn or its combination.
4. the production method of fermented type rice wine milk according to claim 1, its production stage is: (1). grain is pulverized or immersion post curing in 2 hours～3 hours in 50 ℃～60 ℃ water, (2). add the distiller's yeast fermentation, (3). add and ferment again after fresh milk and milk ferment mix evenly, it is poor that 80 orders～120 orders are crossed filtering, (4). add pure water rectification precision to 5%～10%, canned forming behind the super pasteurization of (5) .105 ℃～120 ℃/3s.
5. the production method of fermented type rice wine milk according to claim 4, the slaking in the wherein said step 1 are to steam 20 minutes～40 minutes with steamer.
6. the production method of fermented type rice wine milk according to claim 4, the fermentation in the wherein said step 2 are 30 ℃ ± 2 ℃ bottom fermentations 50 hours～80 hours, and the fermentation in the described step 3 is 42 ℃ ± 2 ℃ bottom fermentations 3 hours～6 hours.
7. the production method of fermented type rice wine milk according to claim 4, after described step 3 was finished, the product alcoholic strength was 15%～20%, acidity is 90 ° of T～120 ° T.
8. the production method of fermented type rice wine milk according to claim 1, grain is pulverized or in 50 ℃～60 ℃ water, soaked post curing in 2～3 hours and be mixed with milk, distiller's yeast, milk ferment again and under different temperature, increase progressively fermentation, the wherein said starting fermentation temperature that increases progressively fermentation is 30 ℃ ± 2 ℃, the terminal point fermentation temperature is 48 ℃ ± 2 ℃, and increasing progressively fermentation time is 50 hours～90 hours.
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| CN103320257A (en) * | 2013-05-21 | 2013-09-25 | 夏怀远 | Apple-rice-wine-flavored health-care milk wine and preparation method thereof |
| CN103695243B (en) * | 2013-12-19 | 2015-04-29 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN104073399A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Milk glutinous rice wine |
| CN104059827A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Walnut yogurt rice wine |
| CN104450441A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Milk wine containing strawberry and sweet-scented osmanthus |
| CN104381449A (en) * | 2014-12-11 | 2015-03-04 | 光明乳业股份有限公司 | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt |
| CN108740164A (en) * | 2018-06-20 | 2018-11-06 | 贵州思福实业有限公司 | A kind of sweet wine black tea drinks and preparation method thereof |
| CN109430402A (en) * | 2018-12-28 | 2019-03-08 | 福建师范大学 | A kind of preparation method of fermented type oat dairy products |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113699009B (en) * | 2021-08-09 | 2023-11-24 | 湖北爽露爽食品股份有限公司 | Yoghurt flavored rice and preparation method thereof |
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2005
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