CN109971572B - Preparation method of degreased antarctic krill fermented milk beer - Google Patents
Preparation method of degreased antarctic krill fermented milk beer Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention provides a preparation method of a defatted euphausia superba fermented milk beer, and relates to the technical field of food processing. The milk beer prepared by the method provided by the invention contains various free amino acids, soluble proteins, polypeptides, small peptides and the like, and can improve the efficiency of nutrition and digestion and absorption. Also contains various digestive enzymes and a large amount of yeast and lactobacillus thallus, can improve the micro-ecology of the digestive tract, is favorable for digestion and absorption, enhances the substances of the immunologic function, can improve the human immunity and prevent diseases.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of a defatted antarctic krill fermented milk beer.
Background
With the improvement of living standard of people, consumers pay attention to not only the flavor of food, but also more to food nutrition and innovation. In dairy products, more and more manufacturers are beginning to develop healthier and more exotic drinks, such as: grain yogurt, spicy yogurt, etc.
Milk beer, as an emerging beverage, is starting late in China. At present, there are three main methods for making: the first one is prepared with milk, malt and hop as main material and through fermentation; secondly, the skim milk powder, the fruit juice and the beer raw juice are used as main raw materials, and the beer raw juice and the fruit juice acid emulsion obtained by lactobacillus fermentation are respectively matched according to a certain design proportion to prepare the fruit juice and beer compound milk-beer beverage; the third is to take fresh milk as raw material and brew by fermentation technology. However, milk beer brewed by using the degreased antarctic krill, the soybean meal and the milk as main raw materials is not available.
Disclosure of Invention
The invention aims to provide a preparation method of a defatted antarctic krill fermented milk beer, and the milk beer can be prepared from the defatted antarctic krill, soybean meal and milk by adopting the method provided by the invention.
The invention provides a preparation method of degreased antarctic krill fermented milk beer, which comprises the following steps:
1) mixing milk, water, bean pulp and degreased euphausia superba, and then carrying out first sterilization to obtain a first sterilization solution;
the temperature of the first sterilization is 95-100 ℃;
2) mixing the first sterilization solution obtained in the step 1) with lactic acid bacteria, performing first fermentation to obtain a first fermentation solution, and performing second sterilization on the first fermentation solution to obtain a second sterilization solution;
the temperature of the second sterilization is 60-70 ℃;
the first fermentation time is 10-14 h;
3) mixing the second sterilized solution obtained in the step 2) with saccharomycetes and cane sugar, and then carrying out second fermentation to obtain milk beer;
the time of the second fermentation is 1.5-2.5 h.
Preferably, the mass ratio of the volume of the milk to the volume of the water, the mass of the soybean meal and the mass of the defatted antarctic krill in the step 1) is (60-600) ml, (40-400) ml, (0.5-5) g and (1-10) g.
Preferably, the time for the first sterilization in the step 1) is 10-20 min.
Preferably, the volume ratio of the mass of the lactic acid bacteria in the step 2) to the first sterilization solution is (0.3-3) g (10-100) ml.
Preferably, the temperature of the first fermentation in the step 2) is 30-40 ℃.
Preferably, the time for the second sterilization in the step 2) is 10-20 min.
Preferably, the mass ratio of the volume of the second sterilization liquid in the step 3) to the mass of the saccharomycetes and the mass of the cane sugar is (10-100) ml, (0.5-5) g and (0.2-2) g.
Preferably, the temperature of the second fermentation in the step 3) is 30-40 ℃.
Preferably, the second fermentation further comprises: and filtering the second fermentation liquor obtained by the second fermentation, mixing the obtained filtrate with fruit juice, performing third sterilization, and mixing the obtained third sterilization liquor with soda water to obtain the milk beer.
Preferably, the time for the third sterilization is 10-20 min.
The invention provides a preparation method of a defatted antarctic krill fermented milk beer, which comprises the steps of mixing milk, water, soybean meal and defatted antarctic krill, adding lactic acid bacteria for fermentation, and fermenting the fermented product by using yeast to obtain the milk beer.
Detailed Description
The invention provides a preparation method of degreased antarctic krill fermented milk beer, which comprises the following steps:
1) mixing milk, water, bean pulp and degreased euphausia superba, and then carrying out first sterilization to obtain a first sterilization solution;
the temperature of the first sterilization is 95-100 ℃;
2) mixing the first sterilization solution obtained in the step 1) with lactic acid bacteria, performing first fermentation to obtain a first fermentation solution, and performing second sterilization on the first fermentation solution to obtain a second sterilization solution;
the temperature of the second sterilization is 60-70 ℃;
the first fermentation time is 10-14 h;
3) mixing the second sterilized solution obtained in the step 2) with saccharomycetes and cane sugar, and then carrying out second fermentation to obtain milk beer;
the time of the second fermentation is 1.5-2.5 h.
The method comprises the steps of mixing milk, water, bean pulp and degreased euphausia superba, and then carrying out first sterilization to obtain a first sterilization solution; the temperature of the first sterilization is 95-100 ℃.
In the invention, the ratio of the volume of the milk to the volume of the water, the mass of the soybean meal and the mass of the defatted antarctic krill is preferably (60-600) ml, (40-400) ml, (0.5-5) g, (1-10) g, more preferably (100-500) ml, (100-300) ml, (1-4) g, (3-8) g and most preferably (200-400) ml, (1500-250) ml, (2-3) g and (4-6) g.
The source of the milk is not particularly limited, and the milk can be obtained by adopting a conventional commercial product.
In the invention, the soybean meal is preferably soybean meal powder, the particle size of the soybean meal powder is not particularly limited, and the conventional commercially available soybean meal powder can be used.
In the present invention, the defatted antarctic krill is preferably defatted antarctic krill powder, and the particle size of the defatted antarctic krill powder is not particularly limited, and may be a particle size of a conventionally commercially available defatted antarctic krill powder.
In the invention, the temperature of the first sterilization is 95-100 ℃; the time of the first sterilization is preferably 10-20 min, more preferably 13-18 min, and most preferably 15 min.
Mixing the obtained first sterilization solution with lactic acid bacteria, performing first fermentation to obtain a first fermentation solution, and performing second sterilization on the first fermentation solution to obtain a second sterilization solution; the temperature of the second sterilization is 60-70 ℃; the first fermentation time is 10-14 h.
In the invention, the ratio of the mass of the lactic acid bacteria to the volume of the first sterilization solution is preferably (0.3-3) g (10-100) ml, more preferably (1-2.5) g (40-700) ml, and most preferably (1.5-2) g (50-60) ml.
The lactic acid bacteria are not particularly limited, and conventional commercial products can be adopted, and in the embodiment of the invention, the lactic acid bacteria are lactic acid bacteria powder of 'beneficial bacteria plus' which is commercially available.
In the invention, the time of the first fermentation is 10-14 h, preferably 12 h; the temperature of the first fermentation is preferably 30-40 ℃, and more preferably 35 ℃.
In the invention, the temperature of the second sterilization is 60-70 ℃, preferably 65 ℃; the second sterilization time is preferably 10-20 min, and more preferably 15 min.
Mixing the obtained second sterilized solution with saccharomycetes and cane sugar, and then carrying out second fermentation to obtain milk beer; the time of the second fermentation is 1.5-2.5 h.
The invention preferably demulsifies the second sterilizing solution and then mixes the second sterilizing solution with the yeast and the cane sugar. The demulsification method is not particularly limited, and a conventional demulsification method is adopted.
In the invention, the mass ratio of the volume of the second sterilization liquid to the mass of the saccharomycetes and the mass of the cane sugar is preferably (10-100) ml, (0.5-5) g, (0.2-2) g, more preferably (30-70) ml, (1-4) g, (0.8-1.5) g, and most preferably (40-60) ml, (2-3) g and (1-1.2) g.
The source of the yeast is not particularly limited, and the yeast can be obtained by adopting a commercially available product, specifically, the commercially available 'Angel yeast'.
In the present invention, the second fermentation is preferably fermented for 1 hour with air bleeding 1 time.
In the invention, the time of the second fermentation is 1.5-2.5 h, preferably 2 h; the temperature of the second fermentation is preferably 30-40 ℃, and more preferably 35 ℃.
In the present invention, the second fermentation preferably further comprises: and filtering the second fermentation liquor obtained by the second fermentation, mixing the obtained filtrate with fruit juice, performing third sterilization, and mixing the obtained third sterilization liquor with soda water to obtain the milk beer.
In the present invention, the particle size of the sieve used for the filtration is preferably 60 mesh.
In the invention, the volume ratio of the filtrate to the fruit juice is preferably (5-15): (0.5-1.5), more preferably (8-12): (0.8-1.2), and most preferably 10: 1.
The invention has no special limitation on the types of the fruit juice, and the fruit juice can be prepared from the fruit juice in the conventional milk beer, such as grape juice, apple juice, hawthorn juice, pear juice and the like. In the present invention, the fruit juice is preferably concentrated fruit juice. The present invention is not particularly limited in the degree of concentration of the concentrated fruit juice, and the degree of concentration of the concentrated fruit juice to be added conventionally may be adopted.
In the invention, the time for the third sterilization is preferably 10-20 min, and more preferably 15 min; the temperature of the third sterilization is preferably 95-100 ℃. In the present invention, the third sterilization can kill a part of yeasts.
In the invention, the volume ratio of the third sterilizing solution to the soda water is preferably (0.5-1.5): (0.5-1.5), more preferably (0.8-1.2): (0.8-1.2), and most preferably 1: 1. The concentration of the soda water is not particularly limited, and the concentration of the soda water added into the milk beer can be determined by adopting the conventional method.
The following embodiments are further detailed descriptions of the preparation method of the fermented milk beer containing defatted antarctic krill according to the present invention, and the technical solutions of the present invention include, but are not limited to, the following embodiments.
Example 1
A preparation method of a defatted antarctic krill powder fermented milk beer comprises the following steps:
(1) pretreatment:
weighing 600ml of milk and 400ml of water, mixing, weighing 10g of degreased antarctic krill powder and 5g of soybean meal, and mixing with a mixed solution of the milk and the water uniformly to obtain a pretreatment solution.
(2) And (3) sterilization:
and (2) filling the pretreatment liquid obtained in the step (1) into a 2L small-mouth sealed bottle, placing the bottle into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 15 min.
(3) And (3) fermenting lactic acid bacteria:
adding 0.3g of mixed lactic acid bacteria powder into the sterilized mixed solution in the step (2), and sealing and fermenting at 35 ℃ for 12 h. Demulsifying after fermentation, and stirring uniformly. The mixed lactobacillus powder is 'beneficial bacterium plus' lactobacillus powder sold in the market.
(4) And (3) sterilization:
and (4) placing the fermentation liquor obtained in the step (3) in a water bath kettle, heating to 65 ℃, timing, and sterilizing in a water bath for 15 min.
(5) Fermenting yeast:
and (4) adding 5g of saccharomycete powder and 20g of cane sugar into the liquid obtained in the step (4), fermenting for 2h at the temperature of 35 ℃, and releasing the cover and releasing primary air when fermenting for 1 h. The yeast powder is 'Angel' saccharomyces cerevisiae sold in the market.
(6) And (3) filtering:
and (5) screening the milk beer fermentation liquor obtained in the step (5) through a 60-mesh screen, and reserving the filtrate to obtain the original-taste milk beer.
(7) Seasoning:
and (4) adding 100ml of concentrated grape juice into the original-taste milk beer obtained in the step (6) for seasoning, and uniformly mixing.
(8) And (3) sterilization:
and (4) placing the milk beer with the taste adjusted in the step (7) in a water bath, heating to boil, timing, sterilizing in a boiling water bath for 15min, and killing part of yeasts.
(9) Air entrainment:
900ml of sterile soda water is added into the milk beer sterilized in the step (7), and the mixture is carefully and uniformly mixed.
(10) Canning:
and (4) subpackaging the milk beer processed in the step (8) into sealed glass bottles with the volume of 200ml to obtain finished products.
Compared with the strain inoculation amount, fermentation time, nutrition, characteristics and cost of the existing original-taste milk beer, the method is shown in the following table 1:
TABLE 1 comparison of two different milk beer
As can be seen from table 1, in terms of cost control, the conventional flavored milk beer fermentation requires about 3% of lactic acid bacteria and about 5% of yeast, and the amount of lactic acid bacteria is large. And the milk is used for fermentation, so the cost is high. In terms of fermentation time, the invention effectively shortens the fermentation time, which is about 1/3 before, and is beneficial to production. In terms of nutrition, the milk beer contains soybean peptide and more kinds of amino acids after the defatted antarctic krill powder and the soybean meal are fermented. In conclusion, the milk beer of the invention has obvious advantages by comparing the strain inoculation amount, fermentation time, nutrition, characteristics and cost of two milk beer.
Example 2
A preparation method of a defatted antarctic krill powder fermented milk beer comprises the following steps:
(1) pretreatment:
weighing 60ml of milk and 40ml of water, mixing, weighing 1g of degreased antarctic krill powder and 0.5g of soybean meal, and mixing with the mixed solution of the milk and the water uniformly to obtain the pretreatment solution.
(2) And (3) sterilization:
and (2) filling the pretreatment liquid obtained in the step (1) into a 200ml small-opening sealed bottle, placing the bottle into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 15 min.
(3) And (3) fermenting lactic acid bacteria:
adding 0.03g of mixed lactic acid bacteria powder into the sterilized mixed solution obtained in the step (2), and sealing and fermenting at 35 ℃ for 12 hours. Demulsifying after fermentation, and stirring uniformly. The mixed lactobacillus powder is 'beneficial bacterium plus' lactobacillus powder sold in the market.
(4) And (3) sterilization:
and (4) placing the fermentation liquor obtained in the step (3) in a water bath kettle, heating to 65 ℃, timing, and sterilizing in a water bath for 15 min.
(5) Fermenting yeast:
and (4) adding 0.5g of saccharomycete powder and 2g of cane sugar into the liquid obtained in the step (4), fermenting for 2 hours at the temperature of 35 ℃, and loosening the cover to release primary air when fermenting for 1 hour. The yeast powder is 'Angel' saccharomyces cerevisiae sold in the market.
(6) And (3) filtering:
and (5) screening the milk beer fermentation liquor obtained in the step (5) through a 40-mesh sieve, and reserving the filtrate to obtain the original-taste milk beer.
(7) Seasoning:
and (4) adding 10ml of concentrated grape juice into the original-taste milk beer obtained in the step (6) for seasoning, and uniformly mixing.
(8) And (3) sterilization:
and (4) placing the milk beer with the taste adjusted in the step (7) into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 30 min.
(9) Air entrainment:
and (4) adding 90ml of sterile soda water into the sterilized milk beer in the step (7), and carefully and uniformly mixing.
(10) Canning:
and (4) filling the milk beer processed in the step (8) into a sealed glass bottle with the volume of 200ml to obtain a finished product.
The results of shelf life measurements on milk beer under refrigerated conditions according to the national food microbiological test standard GB/T4789.28-2016 are shown in Table 2.
TABLE 2 shelf life test Effect
As can be seen from Table 2, the results of the total number of detected colonies of the defatted antarctic krill powder fermented milk beer after being refrigerated for 8 days under the refrigeration condition meet the national standards. Thus, the shelf life of the product is at least 8 days.
Example 3
A preparation method of a defatted antarctic krill powder fermented milk beer comprises the following steps:
(1) pretreatment:
weighing 600ml of milk and 400ml of water, mixing, weighing 10g of degreased antarctic krill powder and 5g of soybean meal, and mixing with a mixed solution of the milk and the water uniformly to obtain a pretreatment solution.
(2) And (3) sterilization:
and (2) filling the pretreatment liquid obtained in the step (1) into a 2L small-mouth sealed bottle, placing the bottle into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 15 min.
(3) And (3) fermenting lactic acid bacteria:
adding 0.3g of mixed lactic acid bacteria powder into the sterilized mixed solution in the step (2), and sealing and fermenting at 35 ℃ for 12 h. Demulsifying after fermentation, and stirring uniformly. The mixed lactobacillus powder is 'beneficial bacterium plus' lactobacillus powder sold in the market.
(4) And (3) sterilization:
and (4) placing the fermentation liquor obtained in the step (3) in a water bath kettle, heating to 65 ℃, timing, and sterilizing in a water bath for 15 min.
(5) Fermenting yeast:
and (4) adding 5g of saccharomycete powder and 20g of cane sugar into the liquid obtained in the step (4), fermenting for 2h at the temperature of 35 ℃, and releasing the cover and releasing primary air when fermenting for 1 h. The yeast powder is 'Angel' saccharomyces cerevisiae sold in the market.
(6) And (3) filtering:
and (5) screening the milk beer fermentation liquor obtained in the step (5) through a 60-mesh screen, and reserving the filtrate to obtain the original-taste milk beer.
(7) Seasoning:
and (4) adding 100ml of concentrated grape juice into the original-taste milk beer obtained in the step (6) for seasoning, and uniformly mixing.
(8) And (3) sterilization:
and (4) placing the milk beer with the taste adjusted in the step (7) in a water bath, heating to boil, timing, sterilizing in a boiling water bath for 15min, and killing part of yeasts.
(9) Air entrainment:
900ml of sterile soda water is added into the milk beer sterilized in the step (7), and the mixture is carefully and uniformly mixed.
(10) Canning:
and (4) subpackaging the milk beer processed in the step (8) into sealed glass bottles with the volume of 200ml to obtain finished products.
A sensory evaluation table of the defatted antarctic krill meal fermented milk beer product was prepared, as shown in table 3. And inviting specially trained people to perform sensory evaluation, and respectively scoring the taste, aroma, texture and mouthfeel of the defatted antarctic krill powder fermented milk beer product (grape flavor).
TABLE 3 sensory evaluation table for fermented milk beer products of defatted Antarctic krill powder
As can be seen from table 3, the end result of the sensory evaluation is: 4 points of taste, 3 points of aroma, 4 points of color and 4 points of texture. Therefore, the defatted antarctic krill powder fermented milk beer (grape flavor) integrates acid, wine and delicate flavor, has unique fragrance, is fresh opal purple, and has the characteristics of fresh texture, rich bubbles and the like.
Example 4
A preparation method of a defatted antarctic krill powder fermented milk beer comprises the following steps:
(1) pretreatment:
weighing 60ml of milk and 40ml of water, mixing, weighing 1g of degreased antarctic krill powder and 0.5g of soybean meal, and mixing with the mixed solution of the milk and the water uniformly to obtain the pretreatment solution.
(2) And (3) sterilization:
and (2) filling the pretreatment liquid obtained in the step (1) into a 200ml small-opening sealed bottle, placing the bottle into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 15 min.
(3) And (3) fermenting lactic acid bacteria:
adding 0.03g of mixed lactic acid bacteria powder into the sterilized mixed solution obtained in the step (2), and sealing and fermenting at 35 ℃ for 12 hours. Demulsifying after fermentation, and stirring uniformly. The mixed lactobacillus powder is 'beneficial bacterium plus' lactobacillus powder sold in the market.
(4) And (3) sterilization:
and (4) placing the fermentation liquor obtained in the step (3) in a water bath kettle, heating to 65 ℃, timing, and sterilizing in a water bath for 15 min.
(5) Fermenting yeast:
and (4) adding 0.5g of saccharomycete powder and 2g of cane sugar into the liquid obtained in the step (4), fermenting for 2 hours at the temperature of 35 ℃, and loosening the cover to release primary air when fermenting for 1 hour. The yeast powder is 'Angel' saccharomyces cerevisiae sold in the market.
(6) And (3) filtering:
and (5) screening the milk beer fermentation liquor obtained in the step (5) through a 40-mesh sieve, and reserving the filtrate to obtain the original-taste milk beer.
(7) Seasoning:
and (4) adding 10ml of concentrated grape juice into the original-taste milk beer obtained in the step (6) for seasoning, and uniformly mixing.
(8) And (3) sterilization:
and (4) placing the milk beer with the taste adjusted in the step (7) into a water bath kettle, heating to boil, starting timing, and sterilizing in a boiling water bath for 30 min.
(9) Air entrainment:
and (4) adding 90ml of sterile soda water into the sterilized milk beer in the step (7), and carefully and uniformly mixing.
(10) Canning:
and (4) filling the milk beer processed in the step (8) into a sealed glass bottle with the volume of 200ml to obtain a finished product.
The nutritional index of the defatted antarctic krill powder fermented milk beer was measured, and the results are shown in table 4:
TABLE 4 nutrient composition table of fermented milk beer of defatted Euphausia superba powder
| Item | Each 100g (g) | NRV(％) |
| Energy of | 44KJ | 1％ |
| Carbohydrate | 1.9g | 1％ |
| Protein | 0.7g | 1％ |
| Fat | 0g** | 0％ |
| Sodium salt | 55mg | 3％ |
*: carbohydrates are expressed as total carbohydrate values and dietary fibres are counted as 0.
**: according to GB28050-2011 national Standard for food safety prepackaged food Nutrition Label general rules, when the content of the nutrient components in the fat is less than or equal to 0.5g/100g, the content is marked as '0'.
As can be seen from Table 4, the fermented milk beer of the defatted Euphausia superba powder of the present invention has low energy and almost zero fat content.
The alcohol content of the defatted antarctic krill powder fermented milk beer was measured to be 4.9% vol. The alcoholic content meets the standards of alcoholic beverages.
The content of free amino acids in the defatted antarctic krill powder fermented milk beer was determined, and the content is shown in table 5:
TABLE 5 Table of the types and contents of free amino acids in fermented milk beer of defatted Euphausia superba powder
As can be seen from Table 5, the fermented milk beer of defatted antarctic krill powder of the present invention has free amino acids of 17, wherein the content of proline is 1898.62mg/kg at most.
As can be seen from the above embodiments, the present invention has the following advantages:
1. the nutrition advantage is as follows:
protein macromolecules in the degreased antarctic krill powder and the soybean meal powder in the product prepared by the preparation method provided by the invention are degraded after being fermented by lactic acid bacteria and saccharomycetes, and are decomposed into various free amino acids, soluble proteins, polypeptides, small peptides and the like, so that the nutrition, digestion and absorption efficiencies can be improved. After the microorganism fermentation, a large amount of vitamins, especially water-soluble vitamins, can be produced, and the addition amount of the vitamins can be saved.
Meanwhile, the product of the invention also contains various digestive enzymes and a large amount of yeast and lactobacillus thalli, can improve the micro-ecology of the digestive tract, is beneficial to digestion and absorption, enhances substances with immune function, can improve the immunity of the human body and prevents diseases. Can help to improve lactose intolerance, constipation, diarrhea, enteritis, helicobacter pylori infection, etc.
2. The form has the advantages that:
the product prepared by the preparation method provided by the invention is in the form of fermented milk beer of shrimps and beans. This is in contrast to most similar fermented milk beverages on the market. Due to the addition of the degreased antarctic krill powder and the soybean meal, the positioning of 'healthy drinks' is better met, and the sour milk is endowed with unique bubble taste through secondary fermentation, and combines with the taste of a small amount of fresh shrimp and alcohol, so that the sour milk has unique flavor and novel taste.
3. The cost advantage is as follows:
the product of the invention uses the soybean meal and the degreased euphausia superba powder to improve the nutritional value of the product, but the soybean meal and the degreased euphausia superba powder are oil pressing wastes, so the cost is lower, and the raw materials can be utilized in a high-value manner.
4. The process has the advantages that:
the product of the invention adopts a brand new process route, uses a secondary fermentation technology, adjusts and optimizes key steps in the technology, and particularly shortens the yeast fermentation time by at least 6/7.
Therefore, the invention has good market development prospect due to the following reasons: first, the present invention is different from the reproducibility of many dairy products in China. Secondly, the degreased antarctic krill powder and the soybean meal are creatively blended in the process of making the product, which are not shown in the same type of products, so that various amino acids and soybean peptides are added to the milk beer, and the blank of the dairy products in the aspect of utilization of marine resources is filled. Thirdly, the prepared product meets the demand of rapid increase of the demand of the current functional dairy product, has sufficient basic research on the product and has strong market competitiveness.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (3)
1. A preparation method of degreased antarctic krill fermented milk beer comprises the following steps:
1) mixing milk, water, bean pulp and degreased euphausia superba, and then carrying out first sterilization to obtain a first sterilization solution;
the temperature of the first sterilization is 95-100 ℃;
2) mixing the first sterilization solution obtained in the step 1) with lactic acid bacteria, performing first fermentation to obtain a first fermentation solution, and performing second sterilization on the first fermentation solution to obtain a second sterilization solution;
the temperature of the second sterilization is 60-70 ℃;
the first fermentation time is 10-14 h;
3) mixing the second sterilized solution obtained in the step 2) with saccharomycetes and cane sugar, and then carrying out second fermentation to obtain milk beer;
the time of the second fermentation is 1.5-2.5 h;
the volume ratio of the mass of the lactobacillus in the step 2) to the first sterilization liquid is (0.3-3) g (10-100) ml;
the mass ratio of the volume of the second sterilization liquid in the step 3) to the mass of the saccharomycetes and the mass of the cane sugar is (10-100) ml, (0.5-5) g, (0.2-2) g;
the mass ratio of the volume of the milk to the volume of the water, the mass of the soybean meal and the mass of the degreased antarctic krill in the step 1) is (60-600) ml, (40-400) ml, (0.5-5) g and (1-10) g;
the first sterilization time in the step 1) is 10-20 min;
the temperature of the first fermentation in the step 2) is 30-40 ℃;
the second sterilization time in the step 2) is 10-20 min;
the temperature of the second fermentation in the step 3) is 30-40 ℃.
2. The method of claim 1, further comprising, after the second fermentation: and filtering the second fermentation liquor obtained by the second fermentation, mixing the obtained filtrate with fruit juice, performing third sterilization, and mixing the obtained third sterilization liquor with soda water to obtain the milk beer.
3. The method according to claim 2, wherein the time for the third sterilization is 10 to 20 min.
Priority Applications (1)
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