CN101182447B - Cream wine and method for preparing same - Google Patents

Abstract

The invention provides a butter wine and a preparation method thereof. The ratio of raw materials is 22%-35% of cream, 15%-32% of water, 15%-20% of sucrose, 14%-17% (v/v) of alcohol, 3%-6% (v/v) of grain wine ), sodium caseinate 2.2% to 3%, karaage 0.02% to 0.03%, maltodextrin 4% to 8%, sodium/potassium citrate 2% to 3%, monodryl ester (monoester content not less than 60%) )<0.1%, pigment<0.15%, essence<0.05%. The butter wine prepared with the raw material formula of the invention has the advantages of mellow taste, attractive fragrance and appearance. The invention improves the stability of the product by changing the mixing sequence and homogeneous conditions of the raw materials. The preparation process is simple, and the cream wine will not have defects such as fat floating, protein denaturation, and precipitation when it is placed for a long time, and has good stability. The process is simple.

Description

A kind of butter wine and preparation method thereof

technical field

The invention relates to a method for preparing wine, in particular to cream wine prepared from creams containing different milk fats and a preparation method thereof.

Background technique

Cream wine, also known as liqueur, is a traditional folk drink in Ireland. Because of its low ethanol content, it has a special creamy aroma and a delicate and soft taste. It is not only drunk by adult men, but also suitable for women and children. Therefore, it is popular in Ireland The region is favored by consumers, because of the special flavor of cream and moderate ethanol concentration, it overcomes the shortcomings of strong irritation of traditional liquor and low ethanol concentration of beer. Therefore, it has a good development prospect in our country.

Due to the long-term storage of the product or the influence of external factors, there will be phenomena such as fat floating, protein denaturation, precipitation, and short shelf life. Therefore, improving its stability has become an important subject of process research.

Contents of the invention

The object of the present invention is to provide a butter wine prepared with cream, which has mellow, rich, long aftertaste and delicate taste.

Another object of the present invention is to provide a preparation method of the butter wine.

The raw material components and weight percentages of butter wine of the present invention are:

Cream 22%～35%

Water 15%～32%

Sucrose 15%～20%

Alcohol 14%～17%(v/v)

Grain wine 3%～6%(v/v)

Sodium Caseinate 2.2%～3%

Carrageenan 0.02%～0.03%

Maltodextrin 4%～8%

Sodium Citrate/Potassium 2%～3%

Monodry ester (monoester content not less than 60%) ＜0.1%

Pigment ＜0.15%

Fragrance ＜0.05%

The preparation method step of above-mentioned formula butter wine is as follows:

1) Alcohol base: mix edible alcohol and grain wine, add vanilla essence and caramel color;

2) Solid powder pretreatment: fully mix dry matter carrageenan, maltodextrin, sugar and dry ester to obtain solid mixed powder;

3) Add sodium citrate and sodium caseinate into hot water with high speed stirring at 75°C. Once the casein is decomposed, add the solid matter to mix powder under continuous high-speed stirring at 54°C to 56°C, and wait until it is completely dissolved. Add the cream and, while stirring, add the alcoholic base;

4) After stirring and pre-mixing, homogenize twice under high pressure at 54°C to 56°C, the homogenization pressure is 31.1MPa, and then rapidly cool to 20°C.

The pH control of butter wine is: 6.60≤pH≤7.00, preferably 6.70 to 6.80;

The butter wine prepared with the raw material formula of the invention has the advantages of mellow taste, attractive fragrance and appearance. The invention improves the stability of the product by changing the mixing sequence and homogeneous conditions of the raw materials. The preparation process is simple, and the cream wine will not have defects such as fat floating, protein denaturation, and precipitation when it is placed for a long time, and has good stability. The process is simple.

Detailed ways

Example 1:

Raw material formula: (except edible alcohol and grain wine, all are percentages by weight)

Cream (35.5% milkfat) 30%

Sucrose 20%

Edible alcohol (95%) 15% (v/v)

Barley wine (50%) 5% (v/v)

Sodium Caseinate 2.5%

Carrageenan 0.02%

Maltodextrin 4%

Sodium Citrate 2%

Monodry ester (monoester content not less than 60%) 0.1%

Pigment (caramel color) 0.1%

Fragrance (vanilla flavor) 0.03%

Water 21.25%

To prepare the cream wine:

1) Alcohol base: mix edible alcohol and barley wine, add vanilla essence and caramel color;

2) Solid powder pretreatment: fully mix dry matter carrageenan, maltodextrin, sugar and dry ester to obtain solid mixed powder;

3) Add sodium citrate and sodium caseinate into hot water with high speed stirring at 75°C. Once the casein is decomposed, add the solid matter to mix powder under continuous high-speed stirring at 54°C to 56°C, and wait until it is completely dissolved. Add the cream and, while stirring, add the alcoholic base;

4) After stirring and pre-mixing, homogenize twice under high pressure at 54°C to 56°C, the homogenization pressure is 31.1MPa, and then rapidly cool to 20°C.

Example 2:

Raw material formula:

Cream (40% fat content) 30%

Sucrose 15%

Edible alcohol (95%) 14% (v/v)

Sorghum liquor (50%) 4% (v/v)

Sodium Caseinate 3%

Carrageenan 0.03%

Maltodextrin 8%

Sodium/Potassium Citrate 2.5%

Monodry ester (monoester content not less than 60%) 0.1%

Pigment (caramel color) 0.1%

Flavor (Walnut Flavor) 0.03%

Water 23.24%

The preparation method is the same as in Example 1.

Example 3:

Raw material formula:

Cream (45% milkfat) 22.2%

Sucrose 17%

Edible alcohol (95%) 14% (v/v)

Grain wine (50%) 4.5% (v/v)

Sodium Caseinate 2.7%

Carrageenan 0.02%

Maltodextrin 5%

Potassium Citrate 3%

Monodry ester (monoester content not less than 60%) 0.05%

Pigment (Carmine) 0.15%

Flavor (chocolate) 0.05%

Water 31.33%

The preparation method is the same as in Example 1.

Example 4:

Raw material formula:

Cream (milk fat content 40%) 35%

Sucrose 18%

Edible alcohol (95%) 16% (v/v)

Ale (50%) 5.5% (v/v)

Sodium Caseinate 2.2%

Carrageenan 0.02%

Maltodextrin 6%

Sodium Citrate 2%

Monodry ester (monoester content not less than 60%) 0.05%

Pigment (caramel color) 0.1%

Flavor (taro flavor) 0.03%

Water 15.1%

The preparation method is the same as in Example 1.

Claims (2)

1. cream liquor is characterized in that the feed composition of cream liquor and weight percent thereof are:

Rare cream 22%～35%

Water 15%～32%

Sucrose 15%～20%

Alcohol 14%～17% (v/v)

Grain wine 3%～6% (v/v)

Sodium-caseinate 2.2%～3%

Carrageenin 0.02%～0.03%

Maltodextrin 4%～8%

Trisodium Citrate/potassium 2%～3%

Monoester content is no less than 60% mono-glycerides＜0.1%

Pigment＜0.15%

Essence＜0.05%.

2. the preparation method of the described cream liquor of claim 1 is characterized in that carrying out according to the following steps:

1) alcohol base-material: mix with edible ethanol and grain wine, add vanilla and caramel colorant promptly;

2) pressed powder pre-treatment: thorough mixing dry-matter carrageenin, maltodextrin, sucrose and mono-glycerides get solid and mix powder;

3) in 75 ℃ of the hot water of high-speed stirring, add Trisodium Citrate, sodium-caseinate, in case casein is decomposed, under 54 ℃～56 ℃ continuous high speeds stir, add solid earlier and mix powder, add rare cream again after treating to dissolve fully, under whipped state, add the alcohol base-material;

4) wait to stir pre-mixing after, 54 ℃～56 ℃ down high-pressure homogeneous twice, homogenization pressure is 31.1MPa, is cooled to 20 ℃ then rapidly.