CN104263571B - A kind of red date sheep milk beer and preparation technology thereof - Google Patents
A kind of red date sheep milk beer and preparation technology thereof Download PDFInfo
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Abstract
The invention discloses a kind of red date sheep milk beer, by red date sheep milk lactate buffer solution and the former wine of beer by volume 1:0.5～1:2 make; Wherein, red date sheep milk lactate buffer solution is made up of the raw material of following weight portion: 100 parts, goat milk, 10～15 parts of jujube juices, 0.3～0.5 part of compound lactobacillus, 4～8 parts of sweeteners, 0.35～0.5 part of stabilizing agent; The former wine of beer is made up of the raw material of following weight portion: 150 parts of brewer's worts, 0.075～0.15 part, hops, 0.3～0.75 part of brewer's yeast. Also disclose the preparation technology of its this red date sheep milk beer, taking goat milk, Fructus Hordei Germinatus and red date as raw material, carried out respectively lactic fermentation and alcoholic fermentation, then mixed the afterripening fermentation that carries out lactic acid. Not only good stability of red date sheep milk beer of the present invention, and colour purity taste is just, the local flavor of existing Yoghourt, beer, there is again the mouthfeel of killing of jujube fragrance and carbon dioxide, more catering to consumer's taste, is a kind of Novel beverage of health-nutrition green health, has wide market prospects.
Description
Technical field
The present invention relates to a kind of red date sheep milk beer and preparation technology thereof, belong to food fermentation technical field.
Background technology
In China, the history of fresh milk being made to various dairy products is very long, and fermented milk is more because its abundant nutritive value and onlySpecial local flavor and standby welcomed by the people. Foaming fermented milk is milk beer, and traditional milk beer is for mainly former with milk, hops, Fructus Hordei GerminatusMaterial, makes milk beer nutritious, unique flavor by lactic fermentation and alcoholic fermentation, because it has Yoghourt, beer and carbon concurrentlyThe local flavor of acid beverage becomes a kind of novel health drink.
In recent years, along with the continuous appearance of cow milk matter, increasing consumer starts milk to produce a kind of fear sense, peopleFind the new milk source that nutrition is abundanter, quality is more secure. Goat milk is as a kind of Novel milk source, because of its abundant nutritionBe worth and receive increasing concern, in goat milk, containing 200 various nutrients and bioactivator, wherein, 64 kinds of lactic acid,Amino acid is kind more than 20, and vitamin is kind more than 20,25 kinds, mineral matter, and goat milk is the milk products that approach people's milk most of generally acknowledging in the world.18 seed amino acids that red date contains abundant VC, mineral matter and needed by human body, in Compendium of Material Medica, record: " red date taste is sweet,Warm in nature, be tonifying spleen and stomach medicine, can moisten cardiopulmonary, tonifying five zang organs, rich muscle, happy color, born fluid, controls deficient ". And modern medicineStudies have shown that, red date have stimulate circulation, delay senility, the nutrition health-care functions such as hemangiectasis, angiocardiopathy preventing.
Along with the increase of people to goat milk demand, the various goat milk products such as goat milk powder, goat milk cheese, goat milk yoghourt are tried to be the first and are released city. And goat milk beer taking goat milk as primary raw material rarely has appearance at present on market.
Chinese patent " a kind of brewing method of milk beer " (CN100392056C) discloses one with milk, mare's milk or goat milkWhey be raw material, in whey, add lactose yeast to ferment, then the whey that ferments is added to Fructus Hordei Germinatus and hops, pressBeer fermentation technique is brewageed and is made milk beer. This brewing method has been realized refuse has adequately and reasonably been fully utilized, but due to wheyThe content of middle fat and albumen is too low, can not embody the nutritive value of goat milk general equilibrium, and the smell of mutton of goat milk can not be covered wellLid.
Chinese patent " a kind of milk beer beverage and preparation method thereof " (CN1594526A) discloses a kind of milk beer beverage, by Yoghourt,After stabilizing agent and sweetener mix in proportion, add beer homogeneous, then add brewer's yeast liquid and mix, ferment, to obtain final product. ShouldMethod is owing to carrying out alcoholic fermentation after Yoghourt and beer mixing again, and the carbon dioxide and the alcohol that produce so during the fermentation canCan be able to cause the protein in Yoghourt to occur precipitation, butter oil rises, and the nutritional labeling in the milk beer that makes to prepare is unstable.
Summary of the invention
The object of this invention is to provide a kind of red date sheep milk beer and preparation technology thereof, taking goat milk, Fructus Hordei Germinatus and red date as raw material, respectivelyCarry out lactic fermentation and alcoholic fermentation, then mix and carry out afterripening fermentation in proportion. In this product preparation process, carry out respectively breastThe abundant fermentation of acid and alcohol has improved the stability of milk beer; The second homogenate adopting, the strict control to the brewer's wort number of degrees,The measures such as the CMC-Na, pectin, sucrose ester adding all can effectively prevent separating out of butterfat, avoid product butter oil floating and pointLayer, the stability of increase milk beer. In addition, the jujube juice of interpolation can be alleviated the fermentation later stage to a certain extent because acidity is too highThe inhibitory action to beneficial bacterium causing, increases the quantity of thalline, also can remove the smell of mutton of goat milk, greatly improves the local flavor of product,Give product more alimentary health-care function simultaneously. This product has the local flavor of Yoghourt, beer concurrently, the killing of the fragrant and carbon dioxide of jujube juiceMouthfeel, has removed the smell of mutton of goat milk to greatest extent, and stability is strong, has wide market prospects.
For achieving the above object, the present invention adopts following technical proposals:
A kind of red date sheep milk beer, by red date sheep milk lactate buffer solution and the former wine of beer by volume 1:0.5～1:2 make;
Wherein, red date sheep milk lactate buffer solution is made up of the raw material of following weight portion:
100 parts, goat milk, 10～15 parts of jujube juices, 0.3～0.5 part of compound lactobacillus, 4～8 parts of sweeteners, 0.35～0.5 part of stabilizing agent;
The former wine of beer is made up of the raw material of following weight portion:
150 parts of brewer's worts, 0.075～0.15 part, hops, 0.3～0.75 part of brewer's yeast.
Described compound lactobacillus is lactobacillus bulgaricus (Lactobacillusbulgaricus) and streptococcus thermophilus (StreptococcusThermophilus) (1～2) in mass ratio: the ratio of (1～2) is mixed;
Preparing jujube juice extra dry red wine jujube used is commercially available prod, and manufacturer is Yueling City elderly person for whom a birthday celebration is being held Zao Ye Co., Ltd, and trade name isXinjiang special product and field jujube;
Preferably, lactobacillus bulgaricus and streptococcus thermophilus 1:1 mixing in mass ratio; Described compound lactobacillus is commercially available prod,Manufacturer is Beijing Chuan Xiu International Trading Company Ltd, and trade name is river show lactobacillus yogurt leavening;
Described brewer's wort is by Fructus Hordei Germinatus and water (1～1.5) in mass ratio: 5 make;
Described sweetener is white granulated sugar or sucrose;
Described stabilizing agent is the sodium carboxymethylcellulose (CMC-Na) of 0.1～0.2 part, the pectin of 0.15～0.2 part and the sucrose of 0.1 partEster mixes;
Described brewer's yeast (Sac-charomycescerevisiae), is commercially available prod, purchased from Angel Yeast Co.,Ltd,Trade name is Angel beer active dry yeast;
The preparation technology of this red date sheep milk beer, comprises the following steps:
(1) take raw material by above-mentioned weight portion, the content after Fructus Hordei Germinatus peeling is joined in the water of 65-68 DEG C to Fructus Hordei Germinatus and waterMass ratio be (1～1.5): 5, keep temperature heating 1-2h, be then warming up to after 75-80 DEG C, make starch fully be converted into sugar,Filter to obtain brewer's wort;
(2) brewer's wort is boiled, and add hops wherein, in hops boiling part, measure the pol of brewer's wort, to brewer's wortPol be down to 1.5 ° of P～2 ° P;
(3) wheat juice precipitation is cooling, pours in fermentation tank after brewer's wort is cooling, adds brewer's yeast, and fermentation, treats the residual of zymotic fluidPol is down to sealed cans after 4 Baume degrees, in the time that the quality percentage composition of biacetyl in zymotic fluid is down to below 0.1%, is cooled to 0 DEG C,Stop fermentation, in rear at least two weeks of storage time, obtain beer magma;
(4) by goat milk, jujube juice sterilizing, mix, stir, sweetener and stabilizing agent are mixed to the rear hot water dissolving's sterilizing of usingCooling, join in red date sheep milk mixed liquor, the mass volume ratio of sweetener, stabilizing agent and water is 1:10～40 (g/ml), then addsEnter compound lactobacillus, stir, at 40-45 DEG C of fermentation 20-30h, obtain red date sheep milk lactate buffer solution;
(5) the former wine of beer step (3) being obtained joins in the red date sheep milk lactate buffer solution of step (4), red date sheep milk lactic acidThe volume ratio of liquid and the former wine of beer is 1:0.5～1:2, for product quality, mouthfeel are more merged, carries out homogeneous, thereby makes milkMore homogeneous of beer quality, taste does not have the sense of conflict, prevents layering, carries out afterripening fermentation at 4 DEG C, makes its local flavor better, obtains redJujube goat milk beer.
In described step (2), hops divide three times and add, and first brewer's wort are boiled after 10min, add 20% hops, thenBoil again the hops that add 60% after 30min, boiling the hops that add 20% after 50min, continue to boil 20min, use polThe pol of instrumentation amount brewer's wort, if too high the adding water of pol continue to boil, until pol is down to 1.5 ° of P～2 ° P. If the sugar of brewer's wortDu Taigao, alcohol content is too high, and the easy sex change of sheep milk protein, causes the unstable of product, for fear of the pol of brewer's wortIn hops boiling part, change again, the present invention take in hops boiling part the pol to brewer's wort measure so thatControl the content of alcohol.
In described step (3), brewer's yeast adds front elder generation to activate and spread cultivation in brewer's wort, the weight of brewer's wort and brewer's yeastAmount, than being 5～10:1, obtains work bacterial classification.
In described step (3), the process conditions of fermentation are: fermentation temperature is 9 DEG C, and fermentation time is 3-4 days, then are warming up to 11 DEG C,Keeping tank internal pressure is 0.12MPa.
In described step (4), the sterilizing methods of goat milk, jujube juice, sweetener and the stabilizing agent aqueous solution is, by thing subject to sterilizationMatter is filtered and is poured in the conical flask of sterilizing, and tampon sealing, puts into high-pressure steam sterilizing pan, at 95 DEG C, sterilizing 10～15min, soAfter be cooled to 45 DEG C.
In described step (4), the preparation method of jujube juice is to select the high-quality of stoning without rotten extra dry red wine jujube, cleans up and is placed onBeater, adds the water of 4 times of volumes (g/mL) to pull an oar, and then add 4 times of volumes (g/mL) water, to account for red date formerThe pectase that material quality percentage composition is 0.2% enzymolysis 3 hours at 30 DEG C, then uses filtered through gauze. By enzymolysis and extraction jujube juice withIncrease the content of VC.
In described step (5), processing condition is 60 DEG C, 30MPa.
In described step (5), the condition of afterripening fermentation is 4 DEG C of fermentation 6h.
Preferably, in step (4), stabilizing agent is the CMC-Na of 0.2 part, the pectin of 0.15 part and the sucrose ester of 0.1 part.
Preferably, in step (4), the fermentation condition of goat milk red date mixed liquor is 42 DEG C of fermentation 24h.
Preferably, in described step (5), the volume ratio of red date sheep milk lactate buffer solution and the former wine of beer is 1:1～1:1.5.
The present invention makes goat milk beer by goat milk by secondary fermentation, takes full advantage of the abundant nutritive value of goat milk and has again beerAlcoholic strength low and soda kill mouthfeel. Because the casein of goat milk will lack than milk, and lipochondrion is milk1/3rd, so mouthfeel is finer and smoother after fermentation, more tasty and more refreshing, and composition is more stable. Meanwhile, the interpolation of red date can not only disappearExcept the smell of mutton of goat milk itself, also there is promotion blood circulation of human body, promote the production of body fluid to quench thirst, beautifying face and moistering lotion, improves the guarantors such as body immunityHealth-care function, is the healthy green Novel health beverage of a kind of fashion, has wide market prospects.
The present invention adopts the method for sense organ appraise to determine the addition of jujube juice:
Get 4 200ml conical flask labels, add respectively the sterilizing sheep breast of 50ml, homogeneous, adds respectively and accounts for sheep breast volume percentage8%, 10%, 12% and 14% jujube juice of content stirs, the white sand that is 4% by the quality percentage composition that accounts for respectively sheep breastCooling with hot water dissolving's sterilizing after sugar, 0.2% CMC-Na, 0.15% pectin and 0.1% sucrose ester mix, join redIn jujube goat milk mixed liquor, add compound lactobacillus, stir, put into the constant incubator of the 42 DEG C 24h that ferments, obtain redJujube goat milk lactate buffer solution. Mix in the ratio of 1:1 with beer magma in red date sheep milk lactate buffer solution again, under 30MPa, carry out homogeneous,Put at 4 DEG C and carry out afterripening fermentation 6h, then carry out sense organ appraise, experimental result is in table 1:
The impact of the addition of table 1 jujube juice on products taste
The present invention again the addition of jujube juice is increased to 15% and more than, find when the content of jujube juice > 15% time, due to jujube tasteOverrich makes product produce bad local flavor. Through sense organ appraise, the addition of determining jujube juice is 10-15%.
The present invention adopts the addition of measuring the sedimentation rate of product and determine CMC-Na and pectin in stabilizing agent:
Get 4 200ml conical flask labels, add respectively the sterilizing sheep breast of 50ml, homogeneous, adds and accounts for sheep breast volumn concentration12% sterilizing jujube juice, stir, the white granulated sugar that is 4% by the quality percentage composition that accounts for respectively sheep breast, 0.1% sugarcaneThe CMC-Na of sugar ester, Different adding amount and pectin are cooling with hot water dissolving's sterilizing, join in red date sheep milk mixed liquor, addCompound lactobacillus, stirs, and puts into 42 DEG C of fermentation 24h of constant incubator, obtains red date sheep milk lactate buffer solution. Again by red dateGoat milk lactate buffer solution mixes in the ratio of 1:1 with beer magma, carries out homogeneous under 30MPa, puts into and at 4 DEG C, carries out after-ripeningFermentation 6h, obtains product. Then respectively get 10mL with milk beer prepared by different content CMC-Na and pectin and put into centrifuge tube,Centrifugal 10min under 3500r/min centrifugal speed, the supernatant that inclines, surveying its precipitation quality is m1, will be deposited at 105 DEG C and dryDo to constant weight, survey its quality m2, and calculate the ratio of total solid quality in its sample, with sedimentation rate SR (sedimentationrate)The stability of expression system, SR value is larger, and system stability is poorer.
SR＝m1/m2
The CMC-Na of different content and pectin on the impact of product stability in table 2:
The impact on product stability of the CMC-Na of table 2 Different adding amount and pectin
Through sense organ appraise, determine that in stabilizing agent, the addition of CMC-Na and pectin is 0.25%～0.4%.
The present invention adopts the method for sense organ appraise to determine the addition of sweetener:
Get 4 200ml conical flask labels, add respectively the sterilizing sheep breast of 50ml, homogeneous, adds and accounts for sheep breast volumn concentration12% sterilizing jujube juice, stirs, the CMC-Na that is 0.2% by the quality percentage composition that accounts for respectively sheep breast, 0.15%The white granulated sugar of pectin, 0.1% sucrose ester and different content is cooling with hot water dissolving's sterilizing, adds in red date sheep milk mixed liquor, thenAdd compound lactobacillus, stir, put into the constant incubator of the 42 DEG C 24h that ferments, obtain red date sheep milk lactate buffer solution. AgainRed date sheep milk lactate buffer solution is mixed in the ratio of 1:1 with beer magma, under 30MPa, carry out homogeneous, put at 4 DEG CRow afterripening fermentation 6h, then carries out sense organ appraise, and experimental result is in table 3:
The impact of the addition of table 3 white granulated sugar on products taste
Through sense organ appraise, the addition of determining sweetener is 2-8%.
Beneficial effect of the present invention:
(1) the present invention carries out respectively lactic fermentation and alcoholic fermentation, then mixes in proportion the afterripening fermentation that carries out lactic acid. Like thisThe milk beer of making can be avoided in alcoholic fermentation process because protein precipitation and butterfat appear in the generation of carbon dioxide and alcoholFat rises, and improves the stability of milk beer. Ferment respectively and can make lactic fermentation and alcoholic fermentation fully carry out, colour purity taste just,Make finished product incorporate fully the local flavor of Yoghourt, beer, jujube fragrance and carbon dioxide kill mouthfeel.
(2) the present invention takes in hops boiling part, brewer's wort degree to be measured, and has strictly controlled the number of degrees of brewer's wort, withJust alcohol content is controlled within the scope of the Ethanol Stability of goat milk, thereby has avoided causing because alcohol is excessive sheep milk protein to becomeThe product that property causes is unstable.
(3) CMC-Na adding in product of the present invention, the viscosity that pectin can improve milk beer, the sucrose ester adding can preventSheep breast the separating out of butterfat under acid condition, increases the stability of milk beer; And product is adopted to second homogenate, to greatest extentIncrease the density of fat globule, prevent the floating of fat globule, not only make more homogeneous of milk beer quality, taste does not have the sense of conflict, Er QiekePrevent layering, increase the stability of product.
(4) jujube juice that the present invention adds in sheep breast lactic fermentation process can be alleviated the fermentation later stage to a certain extent because acidityToo high and the inhibitory action to beneficial bacterium that causes, increases the quantity of thalline, and also can remove the smell of mutton of goat milk and improve product special flavour,Give product more alimentary health-care function simultaneously.
(5) the red date sheep milk beer that prepared by the present invention has the advantage of the abundant and low alcohol of protein, amino acid and vitamin, low heat value concurrently,And stability is better, the nutrition arrangement of red date and goat milk can more cater to consumer's health idea, adds the wine flavour of Fructus Hordei Germinatus,Making product have more stylishness, is a kind of Novel beverage of health-nutrition green health, more meet consumer and pursue healthy theory,There is wide market value.
Detailed description of the invention:
Below by instantiation, the present invention will be further elaborated, should be noted that following explanation is only in order to explainThe present invention, does not limit its content.
Embodiment 1
The preparation of red date sheep milk beer
Technical process is as follows:
(1) preparation of the former wine of beer:
Selected high-quality Fructus Hordei Germinatus 300g is pulverized, skin is separated with content, and content is broken and not broken, then water is addedHeat, to 65 DEG C, is put into the Fructus Hordei Germinatus content after peeling in water, and the mass ratio of Fructus Hordei Germinatus and water is 1:5, keeps 65 DEG C of heating of temperature1h, filters with gauze after being then warming up to 78 DEG C, obtains brewer's wort. In brewer's wort, divide the hops that add 1.25g for three times,First brewer's wort is boiled after 10min, add the hops of hops gross mass 20%, add hops gross mass 60% after continuing to boil 30minHops, boiling the hops that add again hops gross mass 20% after 50min, continue to boil 20min. Measure sugared with saccharometerDegree, if too high the adding water of pol continue to boil, until pol is down to 1.5 ° of P～2 ° P. After brewer's wort is cooling, pour fermentation tank into, then addEnter the brewer's yeast of 7.5g, brewer's yeast adds front elder generation to activate and spread cultivation in 70mL brewer's wort, obtains work bacterial classification. Fructus Hordei GerminatusThe juice canful time can not exceed 24h, timely deslagging after canful 24h, and fermentation temperature is 9 DEG C, maintains 4 days, then is warming up to 11 DEG C and isMain fermentation temperature, pressure is 0.12MPa. Sealed cans after residual sugar degree is down to 4 Baume degrees, because biacetyl can make beer generation badLocal flavor, so be down to 0.1% following beer and just calculate fermenting-ripening when the quality percentage composition of biacetyl in zymotic fluid, slowly fallLow temperature to 0 DEG C, prevents that saccharomycete from continuing fermentation, in rear at least two weeks of storage time, obtains beer magma.
(2) preparation of red date sheep milk lactate buffer solution:
What the present embodiment was used is the Laoshan dairy goat that milch goat plant is liked in Tai’an three, gets fresh goat milk 1000mL, processAfter filter, pour in the 1000mL conical flask of sterilizing, add tampon, put into high-pressure steam sterilizing pan, at 95 DEG C, carry out sterilizing15min, homogeneous, is cooled to 45 DEG C. To the jujube juice of pouring 120mL sterilizing in the goat milk after sterilizing into, stir with sterilizing glass barMix evenly, the sucrose ester of the CMC-Na of the white granulated sugar of 40g, 2g, 1.5g pectin and 1g is used to hot water dissolving, sterilizing is coolingAfter join in red date sheep milk mixed solution, mix, on superclean bench, then by 5g lactobacillus bulgaricus(Lactobacillusbulgaricus) and streptococcus thermophilus (Streptococcusthermophilus) in mass ratio 1:1 mixMixing lactic acid bacteria particle join in 1000mL sterilizing sheep breast mixed liquor, stir, put into 42 DEG C of constant incubators and send outFerment 24h, obtains red date sheep milk lactate buffer solution.
Get 4 200ml conical flask labels, add respectively 200ml red date sheep milk lactate buffer solution, be by volume respectively then 1:0.5,The ratio of 1:1,1:1.5,1:2 adds beer magma, mixes, and carries out homogeneous under 30MPa, after putting into and carrying out at 4 DEG CRipe fermentation 6h, then carries out sense organ evaluation and test, and experimental result is in table 4:
The impact of the proportioning of table 4 red date sheep milk lactate buffer solution and beer magma on products taste
Red date sheep milk beer prepared by the embodiment of the present invention 1 has following features:
(1) product special taste, exquisiteness, color, smell and taste are all good.
(2) there is the milk fragrance of Yoghourt, Fructus Hordei Germinatus fragrance, jujube fragrance and the soda of beer kill mouthfeel.
Red date sheep milk beer of the present invention is a kind of Novel beverage of health-nutrition green health, product have concurrently protein, amino acid andThe advantage of the abundant and low alcohol of vitamin, low heat value, more meets consumer and pursues healthy theory. Red date and goat milk nutritive valuePerfect adaptation has given product more alimentary health-care function, adds the wine flavour of Fructus Hordei Germinatus, has not only removed the smell of mutton of goat milk,And its taste is unique, and product has more stylishness, can attract more consumers' sight, there are wide market prospects and goodGood economic benefit.
Embodiment 2
The preparation of red date sheep milk beer
(1) preparation of the former wine of beer:
Selected high-quality Fructus Hordei Germinatus 350g is pulverized, skin is separated with content, and content is broken and not broken, then water is addedHeat, to 68 DEG C, is put into the Fructus Hordei Germinatus content after peeling in water, and the mass ratio of Fructus Hordei Germinatus and water is 1.5:5, keeps 68 DEG C of temperature to addHot 1h, filters with gauze after being then warming up to 80 DEG C, obtains brewer's wort. In brewer's wort, divide the hops that add 1.0g for three times,First brewer's wort is boiled after 10min, add the hops of hops gross mass 20%, add hops gross mass 60% after continuing to boil 30minHops, boiling the hops that add hops gross mass 20% after 50min, continue to boil 20min, measure pol with saccharometer,If too high the adding water of pol continues to boil, until pol is down to 1.5 ° of P～2 ° P. After brewer's wort is cooling, pour fermentation tank into, then add 4.4gBrewer's yeast, brewer's yeast adds front elder generation to activate and spread cultivation in 40mL brewer's wort, obtains work bacterial classification. Brewer's wort canfulTime can not exceed 24h, timely deslagging after canful 24h, and fermentation temperature is 9 DEG C, maintains 3 days, then is warming up to 11 DEG C for main fermentationTemperature, pressure is 0.12MPa. Sealed cans after residual sugar degree is down to 4 Baume degrees, produce bad local flavor because biacetyl can make beer,Just calculate fermenting-ripening so be down to 0.1% following beer when the quality percentage composition of biacetyl in zymotic fluid, slowly reduce temperature extremely0 DEG C, prevent that saccharomycete from continuing fermentation, in rear at least two weeks of storage time, obtains beer magma.
(2) preparation of red date sheep milk lactate buffer solution:
What the present embodiment was used is the Laoshan dairy goat that milch goat plant is liked in Tai’an three, gets fresh goat milk 1000mL, processAfter filtration, pour in the 1000mL conical flask of sterilizing, add tampon, put into high-pressure steam sterilizing pan, at 95 DEG C, carry out sterilizing15min, carries out homogeneous after sterilizing finishes, and is cooled to 45 DEG C. In the goat milk after sterilizing, pour the jujube juice of 100mL sterilizing into,Stir with sterilizing glass bar, by heat for the sucrose ester of the pectin of the CMC-Na of the white granulated sugar of 60g, 1.5g, 1.5g and 1gAfter water-soluble solution sterilizing, add in red date sheep milk mixed liquor, mix, on superclean bench, by 3g lactobacillus bulgaricus(Lactobacillusbulgaricus) and streptococcus thermophilus (Streptococcusthermophilus) in mass ratio 2:1 mixMixing lactic acid bacteria particle joins in 1000mL sterilizing sheep breast mixed liquor, stirs, and puts into 42 DEG C of fermentations of constant incubator24h, obtains red date sheep milk lactate buffer solution. Then by volume for the ratio of 1:1 adds beer magma, put into and at 4 DEG C, carry out after-ripeningFermentation 6h, to obtain final product.
Embodiment 3
The preparation of red date sheep milk beer
(1) preparation of the former wine of beer:
Selected high-quality Fructus Hordei Germinatus 330g is pulverized, skin is separated with content, and content is broken and not broken, then water is addedHeat, to 66 DEG C, is put into the Fructus Hordei Germinatus content after peeling in water, and the mass ratio of Fructus Hordei Germinatus and water is 1.3:5, keeps 66 DEG C of temperature to addHot 2h, filters with gauze after being then warming up to 75 DEG C, obtains brewer's wort. In brewer's wort, divide the hops that add 0.8g for three times,First brewer's wort is boiled after 10min, add the hops that account for hops gross mass 20%, continue to boil after 30min and add and account for the total matter of hopsAmount 60% hops, add the hops that account for hops gross mass 20% boiling after 50min, continue to boil 20min, use saccharometerMeasure pol, if too high the adding water of pol continue to boil, until pol is down to 1.5 ° of P～2 ° P. After brewer's wort is cooling, pour fermentation tank into,Then add the brewer's yeast of 4.8g, brewer's yeast adds front elder generation to activate and spread cultivation in 40mL brewer's wort, obtains work bacterial classification.The brewer's wort canful time can not exceed 24h, timely deslagging after canful 24h, and fermentation temperature is 9 DEG C, maintains 3 days, then is warming up to 11 DEG CFor main fermentation temperature, pressure is 0.12MPa. Sealed cans after residual sugar degree is down to 4 Baume degrees, produce not because biacetyl can make beerGood local flavor, just calculates fermenting-ripening so be down to 0.1% following beer when biacetyl, slowly reduce temperature to 0 DEG C, prevents yeastBacterium continues fermentation, in rear at least two weeks of storage time, obtains beer magma.
(2) preparation of red date sheep lactate buffer solution:
What the present embodiment adopted is the Laoshan dairy goat that milch goat plant is liked in Tai’an three, gets fresh goat milk 1000mL, processAfter filtering homogeneous, pour in the 1000mL conical flask of sterilizing, add tampon, put into high-pressure steam sterilizing pan, at 95 DEG C, carry outSterilizing 15min, is then cooled to 45 DEG C. In the goat milk after sterilizing, pour into 150mL sterilizing jujube juice, use sterilizingGlass bar stirs, and the sucrose ester of the pectin of the CMC-Na of the white granulated sugar of 80g, 2g, 2g and 1g is gone out with hot water dissolvingAfter bacterium, be added in red date sheep milk mixed liquor, mix, on superclean bench, by 4g lactobacillus bulgaricus (LactobacillusBulgaricus) and streptococcus thermophilus (Streptococcusthermophilus) in mass ratio 1:2 mix mixing lactic acid bacteriaGrain adds in 1000ml sterilizing sheep breast mixed liquor, stirs, and puts into 42 DEG C of fermentation 24h of constant incubator, obtains red date sheepMilk lactate buffer solution. Then by volume for the ratio of 1:1 adds beer magma, under 30MPa, carry out homogeneous, put at 4 DEG CRow afterripening fermentation 6h, obtains product.
Red date sheep milk beer to embodiment 2,3 preparations carries out sense organ evaluation and test, the results are shown in Table 2.
The products taste evaluation table of table 2 embodiment 2,3 preparations
Claims (8)
1. a red date sheep milk beer, is characterized in that, by red date sheep milk lactate buffer solution and the former wine of beer 1:0.5～1:2 by volumeMake; Wherein, red date sheep milk lactate buffer solution is made up of the raw material of following weight portion:
100 parts, goat milk, 10～15 parts of jujube juices, 0.3～0.5 part of compound lactobacillus, 4～8 parts of sweeteners, stable0.35～0.5 part of agent;
The former wine of beer is made up of the raw material of following weight portion:
150 parts of brewer's worts, 0.075～0.15 part, hops, 0.3～0.75 part of brewer's yeast;
Described compound lactobacillus is lactobacillus bulgaricus and streptococcus thermophilus (1～2) in mass ratio: mix (1～2);
Described sweetener is white granulated sugar or sucrose;
Described stabilizing agent is by the sodium carboxymethylcellulose of 0.1～0.2 part, pectin and 0.1 portion of sucrose of 0.15～0.2 partThe mixture of ester composition;
Preparation method is:
(1) take by weight raw material, the content after Fructus Hordei Germinatus peeling is joined in the water of 65-68 DEG C to the quality of Fructus Hordei Germinatus and waterThan being (1～1.5): 5, keep temperature heating 1-2h, be then warming up to after 75-80 DEG C, filter to obtain brewer's wort;
(2) brewer's wort is boiled, and add hops wherein, in boiling part, measure the pol of brewer's wort, to the sugar of brewer's wortDegree is down to 1.5 ° of P～2 ° P;
(3) after brewer's wort is cooling, pour in fermentation tank, add brewer's yeast, fermentation, treats that the residual sugar degree of zymotic fluid is down to 4 ripplesSealed cans after U.S.'s degree, in the time that the quality percentage composition of biacetyl in zymotic fluid is down to below 0.1%, stop fermentation, and the rear storage time at leastTwo weeks, obtain beer magma;
(4) by goat milk and jujube juice sterilizing, mix, sweetener and stabilizing agent are mixed with after hot water dissolving's sterilizing, join sheepIn milk red date mixed liquor, then add compound lactobacillus in mixed liquor, stir, 40-45 DEG C of fermentation 20-30h, obtains red dateGoat milk lactate buffer solution;
(5) the former wine of beer step (3) being obtained joins in the red date sheep milk lactate buffer solution of step (4), red date sheep milk lactate buffer solutionWith the volume ratio of the former wine of beer be 1:1, carry out homogeneous, afterripening fermentation, to obtain final product.
2. the preparation technology of red date sheep milk beer claimed in claim 1, is characterized in that, comprises the following steps:
(1) take by weight raw material, the content after Fructus Hordei Germinatus peeling is joined in the water of 65-68 DEG C to the quality of Fructus Hordei Germinatus and waterThan being (1～1.5): 5, keep temperature heating 1-2h, be then warming up to after 75-80 DEG C, filter to obtain brewer's wort;
(2) brewer's wort is boiled, and add hops wherein, in boiling part, measure the pol of brewer's wort, to the sugar of brewer's wortDegree is down to 1.5 ° of P～2 ° P;
(3) after brewer's wort is cooling, pour in fermentation tank, add brewer's yeast, fermentation, treats that the residual sugar degree of zymotic fluid is down to 4 ripplesSealed cans after U.S.'s degree, in the time that the quality percentage composition of biacetyl in zymotic fluid is down to below 0.1%, stop fermentation, and the rear storage time at leastTwo weeks, obtain beer magma;
(4) by goat milk and jujube juice sterilizing, mix, sweetener and stabilizing agent are mixed with after hot water dissolving's sterilizing, join sheepIn milk red date mixed liquor, then add compound lactobacillus in mixed liquor, stir, 40-45 DEG C of fermentation 20-30h, obtains red dateGoat milk lactate buffer solution;
(5) the former wine of beer step (3) being obtained joins in the red date sheep milk lactate buffer solution of step (4), red date sheep milk lactate buffer solutionWith the volume ratio of the former wine of beer be 1:1, carry out homogeneous, afterripening fermentation, to obtain final product;
In described step (2), hops divide three times and add, and first brewer's wort are boiled after 10min, add and account for 20% of hops gross weightHops, continue to boil and add 60% the hops that account for hops gross weight after 30min, add and account for hops boiling after 50min20% hops of gross weight, and then boil 20min;
In step (5), processing condition is 60 DEG C, 30MPa.
3. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in described step (3), fermentationProcess conditions are: fermentation temperature is 9 DEG C, and fermentation time is 3-4 days, then are warming up to 11 DEG C, continue fermentation, keep tank internal pressureFor 0.12MPa.
4. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in described step (3), and beer fermentMother adds front elder generation to activate and spread cultivation in brewer's wort, and the weight ratio of brewer's wort and brewer's yeast is 5～10:1.
5. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in described step (4), goat milk,The sterilizing methods of jujube juice, sweetener and the stabilizing agent aqueous solution is, material subject to sterilization filtered and poured in the conical flask of sterilizing,Tampon sealing, puts into high-pressure steam sterilizing pan, at 95 DEG C of sterilizing 10～15min, is then cooled to 45 DEG C.
6. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in step (4), goat milk red date is mixedThe fermentation condition that closes liquid is 42 DEG C of fermentation 24h.
7. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in described step (4), and jujube juicePreparation method be, by the extra dry red wine jujube of stoning, clean be placed on beater, add the water of 4 times of volumes to pull an oar, and thenAdd the water of 4 times of volumes, 0.2% pectase, enzymolysis 3 hours at 30 DEG C, filters, and to obtain final product.
8. the preparation technology of red date sheep milk beer as claimed in claim 2, is characterized in that, in described step (5), after-ripening is sent outThe condition of ferment is 4 DEG C of fermentation 6h.
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| CN110777026A (en) * | 2019-11-14 | 2020-02-11 | 内蒙古中蕴马产业发展有限公司 | Sour mare milk beer beverage and preparation method thereof |
| CN112063461A (en) * | 2020-09-15 | 2020-12-11 | 杨晴 | Preparation method of Detype yeast wheat beer with original yoghourt flavor |
| CN115820357A (en) * | 2022-03-31 | 2023-03-21 | 时守丰 | Preparation method of bioactive peptide milk beer and milk beer prepared by preparation method |
| CN115261163B (en) * | 2022-07-04 | 2024-08-06 | 中山市雪力食品科技有限公司 | Milk beer using fresh dendrobium candidum slurry as thickening emulsifier and production process |
| CN115322849A (en) * | 2022-09-05 | 2022-11-11 | 华中农业大学 | Soy milk beer beverage and preparation process thereof |
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