CN113100291A - Milk beer preparation process based on temperature difference mixing - Google Patents

Milk beer preparation process based on temperature difference mixing Download PDF

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Publication number
CN113100291A
CN113100291A CN202110385882.8A CN202110385882A CN113100291A CN 113100291 A CN113100291 A CN 113100291A CN 202110385882 A CN202110385882 A CN 202110385882A CN 113100291 A CN113100291 A CN 113100291A
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milk beer
temperature difference
mixing
milk
fermentation
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李永鹏
杨大明
温永刚
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Gansu Qimu Dairy Co ltd
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Gansu Qimu Dairy Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses a milk beer preparation process based on temperature difference mixing, which is characterized in that the method of instantly mixing low-temperature yoghourt and high-temperature compound liquid avoids the competition of lactic acid bacteria and yeast, on one hand, butyric acid generated by abnormal fermentation of lactic acid is avoided, and on the other hand, the loss of nutritional ingredients in the milk beer is reduced to 40 percent, so that the milk beer with high lactoferrin content and high nutritional value is obtained. NaHCO in high-temperature compound liquid3Can produce CO2Lactic acid is produced during fermentation of lactic acid bacteria to make CO2Releasing to generate a large amount of bubbles, thereby improving the stopping mouthfeel of the milk beer on the premise of keeping the alcohol concentration. The high-temperature compound solution contains CMC-Na, travertine gum, cross-linked starch and carrageenan, and NaHCO can be added under the combined action of the above components3The generated carbon dioxide is locked, and the obtained milk beer has low alcohol concentrationBut has the taste of beer, compared with the existing milk beer in the market, the foaming frequency can be increased to more than 50 times from 6-8 times, the flavor is full, the milk beer is suitable for people of all ages, and the milk beer has wide market prospect.

Description

Milk beer preparation process based on temperature difference mixing
Technical Field
The invention belongs to the technical field of milk beer production, and particularly relates to a milk beer preparation process based on temperature difference mixing.
Background
The existing milk beer preparation process sequentially comprises two stages of lactobacillus fermentation and yeast fermentation, when the fermentation stage of the yeast is started, the lactobacillus and the yeast are subjected to competitive inhibition, the lactobacillus can release 0.05-0.5% of butyric acid, the butyric acid has peculiar smell, the taste of the milk beer is influenced, and meanwhile, the milk beer can be damaged. Therefore, in order to avoid competitive inhibition of lactic acid bacteria and yeast and reduce butyric acid content, a method of inactivating lactic acid bacteria before entering a yeast fermentation stage, such as heat sterilization, or a method of reducing the alcoholic strength of milk beer, can be adopted. However, in practice, it has been found that, although the lactic acid bacteria are completely killed by heating for sterilization, the heat-sensitive active substance in the yogurt, such as lactoferrin, is reduced from 25-30mg/L to less than 10mg/L, and at the minimum to 2-3mg/L, resulting in the loss of 60% -90% of the nutritional components in the milk beer. If the alcohol content of the milk beer is reduced (generally 0.5%), the taste of the milk beer is affected.
Disclosure of Invention
The invention aims to solve the technical problems in the existing milk beer preparation process, and provides a milk beer preparation process based on temperature difference mixing so as to prepare milk beer with high nutritional value and good taste.
The purpose of the invention is realized by the following technical scheme:
a milk beer preparation process based on temperature difference mixing comprises the following steps:
step one, preparing yoghourt: taking 100 parts of standardized milk, adding 8 parts of sugar, preheating to 40-80 ℃, homogenizing under 18-20Mpa, pasteurizing, inoculating 0.1 part of lactobacillus after sterilization, and fermenting at 42 ℃ for 9-12h to obtain yogurt;
step two, preparation of high-temperature compound liquid: 100 portions of water and 0.05 to 0.3 portion of NaHCO30.05-0.15 part of CMC-Na, 0.05-0.1 part of tamarind gum, 0.05-0.15 part of cross-linked starch and 0.03-0.05 part of Ca (H)2PO4)2Mixing with 0.1-0.15 part of carrageenan, stirring uniformly, and heating to 75-92 ℃ to obtain a high-temperature compound solution;
step three, mixing temperature difference: simultaneously adding the yoghourt obtained in the step one and the high-temperature compound liquid obtained in the step two into a fermentation tank, cooling the temperature of the mixed liquid in the fermentation tank to 60-80 ℃, then quickly cooling to 42 ℃, inoculating yeast for secondary fermentation to obtain a milk beer finished product;
the parts of the raw materials are the parts by weight based on the amount of the milk.
In the first step of the present invention, the sugar is preferably a mixture of glucose and sucrose, more preferably a mixture of glucose and sucrose in a weight ratio of 4: 6. More sucrose is used, the obtained yoghourt is sweet and has good taste, but glucose can be directly used in the fermentation process of the lactobacillus, and the sucrose is too much, so that the fermentation process is too slow, therefore, proper glucose needs to be supplied to start the fermentation process of the lactobacillus, and then the sucrose is decomposed into glucose and fructose to continuously provide energy for the fermentation of the lactobacillus.
The freezing point of lactoferrin in the yoghourt is pH4.6, and when the pH value of the lactobacillus fermented system is less than 4.6, the yoghourt can be coagulated and needs to be stirred for use; in addition, the applicant finds in experiments that fermentation is stopped when the pH value of the system is 3.8-4.2, the yoghourt has a thoroughly-digested taste, 0.5 part of emulsion stabilizer can be added into the system and then stirred and is smashed for producing milk beer, wherein the emulsion stabilizer has the function of preventing the yoghourt from layering after being stirred and stirred. And when the pH value of the system is 5.0, stopping fermentation to obtain the liquid yogurt with higher viscosity, wherein the liquid yogurt is more moist and can be directly used for producing milk beer. Therefore, the method can be used for producing milk beer before the lactobacillus fermentation time is short and the yoghourt is not solidified.
In the second step, the adding amount of the high-temperature compound liquid is 300-500 parts; furthermore, in the high-temperature compound liquid, the total adding amount of the CMC-Na, the trabeckia bean gum, the cross-linked starch and the carrageenan is 0.3 part, and the milk beer with the largest foaming times can be obtained.
In the third step, the yoghourt is added from the top of the fermentation tank, and the high-temperature compound liquid is added from the bottom of the fermentation tank. The hot air rises upwards from the bottom of the tank and contacts with the low-temperature yoghourt, about 80% of lactic acid bacteria can be killed instantly, and the loss of nutrient substances in the yoghourt is less.
Furthermore, a secondary homogenizing procedure is also included between the rapid cooling procedure and the secondary fermentation procedure, and the secondary homogenizing procedure is carried out at 30-50 Mpa. The homogenizing pressure for producing conventional milk beer is 18-20MPa, and the high temperature compounded liquid contains great amount of thickener, so that the produced milk beer has higher viscosity than conventional milk beer and needs raised homogenizing pressure.
The inoculation amount of the microzyme is 1.2-3 parts.
The secondary fermentation process comprises two-stage fermentation of firstly fermenting at 42 ℃ for 0-3h and then fermenting at 4 ℃ for 24-72 h. The fermentation at 42 deg.C for 0-3h is to provide an environment for yeast to grow, and the fermented milk beer has a strong taste after 3h, so it needs to be fermented at 4 deg.C for 24-72h to obtain milk beer product with a shelf life of about 21 days.
Furthermore, if the fermented milk beer is canned and then sterilized at high temperature, milk beer with a shelf life of more than 1 year can be obtained.
Compared with the prior milk beer preparation process, the invention has the following beneficial effects:
1. according to the invention, a temperature difference mixing process is adopted to prepare the milk beer, about 80% of lactic acid bacteria are killed in the process of instantly mixing the low-temperature yoghourt and the high-temperature compound liquid, the rest about 20% of the lactic acid bacteria are in a silent state which is not inactivated but cannot compete with yeast, the silent state is about 4 hours, and after 4 hours, the lactic acid bacteria adapt to the system environment again to perform lactic acid fermentation again (figure 1). Therefore, the competition of lactic acid bacteria and yeast can be avoided through the temperature difference mixing method, on one hand, butyric acid generated by abnormal fermentation of lactic acid is avoided, and on the other hand, the loss of the nutritional ingredients in the milk beer can be reduced from 60-90% to 40%, so that the milk beer with high lactoferrin content and high nutritional value is obtained. NaHCO in high-temperature compound solution3Can produce CO2Lactic acid bacteria produce lactic acid when they are adapted to the environment again, so that CO is produced2Releasing to generate a large amount of bubbles, thereby improving the stopping mouthfeel of the milk beer on the premise of keeping the alcohol concentration.
2. The high-temperature compound liquid of the invention contains NaHCO3CMC-Na, travertine gum, crosslinked starch and carrageenan, wherein the CMC-Na has a net structure, has thickening effect, and can slow down CO2The foaming time is prolonged, and the foaming times are increased; the cross-linked starch is also used for thickening and can be compatible with the net structure of CMC-Na; the tamarind gum also has thickening effectAlso, the trawberric bean gum increases the viscosity of the milk beer, acts as a binder in the network, binds the CMC-Na and cross-linked starch, thereby forming a spatial network that further slows down CO2Release of (1); ca (H)2PO4)2The middle P and Ca are connection points of the net-shaped framework, and the Ca can be connected with CMC-Na to play a role in strengthening nutrition; the carrageenan and the calcium are networked, and NaHCO can be prepared under the combined action of the components3The generated carbon dioxide is locked, and the milk beer with strong mouthfeel is obtained. The carrageenan is divided into kappa-carrageenan and pi-carrageenan, and milk beer CO obtained from kappa-carrageenan2The release speed is slow, so the milk beer has smooth mouthfeel and more foaming times, and the milk beer CO obtained by adopting the II-carrageenan2The release speed is relatively fast, the milk beer tastes strong, and the foaming times are relatively few.
3. The function of killing the lactic acid bacteria can be realized when the temperature of the high-temperature compound liquid is higher than 75 ℃ in principle, but the loss of the lactoferrin in the yoghourt is below 10% at 92 ℃, and can reach 25% when the temperature is raised to 93 ℃, so that the temperature of the high-temperature compound liquid is preferably 75-92 ℃, and the milk beer with high lactoferrin content can be obtained.
4. In the preparation process of the yoghourt, the mare milk, the goat milk, the camel milk and the like can be used for replacing the milk, so that the milk beer with different flavors can be obtained, the preparation process has wide application range, and the yoghourt has good popularization and application values.
5. According to the preparation process, a sweetening agent is not used, the sweet taste is generated by using the glucose and the fructose generated in the fermentation process of the lactic acid bacteria, the sour taste is generated by using the organic acid generated by the fermentation of the glucose, and the obtained milk beer has higher edible safety.
6. The milk beer prepared by the process has high lactoferrin content, high nutritional value and low alcohol concentration but has the taste of beer, compared with the existing milk beer in the market, the foaming times can be increased from 6-8 times to more than 50 times, the flavor is full, the milk beer is suitable for people of all ages, and the milk beer has wide market prospect.
Drawings
FIG. 1 is a mixed bacteria growth curve of the existing two-stage fermentation process and the temperature difference mixing process of the present invention.
Detailed Description
The following describes the production process of milk beer based on temperature difference mixing according to the present invention in detail with reference to the accompanying drawings and specific examples. The examples are only for explaining and illustrating the technical solution of the present invention and do not limit the scope of protection of the present invention in any way.
It should be noted that, milk fat produced in our country is mostly between 2.9-3.9%, and even some milk fat is lower or higher, and for balancing this phenomenon, standardized production is required, i.e. the milk fat is separated first and then remixed according to a certain standard, so that the fat content of the produced milk can be maintained at a balanced level. The milk in the embodiment of the invention is the milk with the milk fat content of 3.3 percent after being standardized by adopting the conventional process.
Example 1
The milk beer preparation process based on temperature difference mixing provided by the embodiment specifically comprises the following steps:
preparing yoghourt: placing 100 parts of standardized milk in a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4:6, w/w), preheating to 40 ℃, homogenizing under 20Mpa, pasteurizing, inoculating 0.1 part of lactobacillus after sterilization, fermenting at 42 ℃ for 9h, wherein the pH value of the system is 5.0, and stopping fermentation to obtain the yogurt with high viscosity;
preparing a high-temperature compound liquid: 100 parts of water, 0.05 part of NaHCO30.05 part of CMC-Na, 0.1 part of tamarind gum, 0.05 part of cross-linked starch and 0.03 part of Ca (H)2PO4)2Mixing with 0.1 part of kappa-carrageenan, uniformly stirring, and heating to 75 ℃ to obtain a high-temperature compound solution;
mixing temperature difference: adding 42 ℃ yoghourt prepared from 100 parts of milk and 300 parts of high-temperature compound liquid into a fermentation tank at the same time, then quickly cooling to 42 ℃, homogenizing under 30Mpa, inoculating 1.2 parts of yeast, fermenting at 42 ℃ for 1h, and fermenting at 4 ℃ for 24h to obtain the finished product of the milk beer, wherein the finished product of the milk beer has a relatively smooth mouth feel and a shelf life of about 21 days and is marked as P1.
Example 2
Preparing yoghourt: placing 100 parts of standardized milk in a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4:6, w/w), preheating to 80 ℃, homogenizing under 18Mpa, pasteurizing, inoculating 0.1 part of lactobacillus after sterilization, fermenting at 42 ℃ for 9h, wherein the pH value of the system is 5.0, and stopping fermentation to obtain the yogurt with high viscosity;
preparing a high-temperature compound liquid: 100 parts of water, 0.2 part of NaHCO30.05 part of CMC-Na, 0.05 part of tamarind gum, 0.05 part of crosslinked starch and 0.05 part of Ca (H)2PO4)2Mixing with 0.15 part of kappa-carrageenan, uniformly stirring, and heating to 80 ℃ to obtain a high-temperature compound solution;
mixing temperature difference: adding 42 ℃ yoghourt prepared from 100 parts of milk and 350 parts of high-temperature compound liquid into a fermentation tank at the same time, then quickly cooling to 42 ℃, homogenizing under 50Mpa, inoculating 1.8 parts of yeast, fermenting at 42 ℃ for 3h, and fermenting at 4 ℃ for 48h to obtain the finished product of the milk beer, wherein the finished product of the milk beer has a good taste and a shelf life of about 21 days and is marked as P2.
Example 3
Preparing yoghourt: putting 100 parts of standardized milk into a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4:6, w/w), preheating to 60 ℃, homogenizing under 18Mpa, pasteurizing, inoculating 0.1 part of lactic acid bacteria after sterilization, fermenting at 42 ℃ for 12h, measuring the pH value of the system to be 3.8 to obtain solid yogurt, adding 0.5 part of emulsifying stabilizer pectin into the solid yogurt, starting a stirring device to stir, and smashing for later use;
preparing a high-temperature compound liquid: 100 parts of water, 0.1 part of NaHCO30.05 part of CMC-Na, 0.05 part of tamarind gum, 0.1 part of crosslinked starch and 0.04 part of Ca (H)2PO4)2Mixing the mixture with 0.1 part of pi-carrageenan, uniformly stirring, and then heating to 85 ℃ to obtain a high-temperature compound solution;
mixing temperature difference: adding 42 ℃ yoghourt prepared from 100 parts of milk and 500 parts of high-temperature compound liquid into a fermentation tank at the same time, then quickly cooling to 42 ℃, homogenizing under 40Mpa, inoculating 3 parts of yeast, fermenting at 42 ℃ for 3h, fermenting at 4 ℃ for 72h, canning in a pop can, and sterilizing at high temperature to obtain the finished product of the milk beer, wherein the finished product of the milk beer has strong mouthfeel, the shelf life is more than 1 year and is marked as P3.
Example 4
Preparing yoghourt: putting 100 parts of standardized milk into a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4:6, w/w), preheating to 70 ℃, homogenizing under 19Mpa, pasteurizing, inoculating 0.1 part of lactobacillus after sterilization, fermenting at 42 ℃ for 11h, measuring the pH value of the system to be 4.2 to obtain solid yogurt, adding 0.5 part of emulsion stabilizer sucrose ester into the solid yogurt, starting a stirring device to stir, and smashing for later use;
preparing a high-temperature compound liquid: 100 parts of water, 0.1 part of NaHCO30.1 part of CMC-Na, 0.05 part of tamarind gum, 0.05 part of cross-linked starch and 0.05 part of Ca (H)2PO4)2Mixing the mixture with 0.1 part of pi-carrageenan, uniformly stirring, and heating to 92 ℃ to obtain a high-temperature compound solution;
mixing temperature difference: adding 42 ℃ yoghourt prepared from 100 parts of milk and 400 parts of high-temperature compound liquid into a fermentation tank at the same time, then quickly cooling to 42 ℃, homogenizing under 50Mpa, inoculating 2.4 parts of yeast, fermenting at 42 ℃ for 3h, fermenting at 4 ℃ for 72h, canning in a pop can, and sterilizing at high temperature to obtain the finished product of the milk beer, wherein the finished product of the milk beer has strong mouthfeel, the shelf life is more than 1 year and is marked as P4.
The invention respectively adopts foamability, foam stability and foaming times as indexes to characterize the foaming performance of the milk beer finished product:
method for measuring foaming property: 1L of milk beer is added into a large-volume cylinder, the cylinder is vigorously shaken, the total volume of the milk beer and the foam is read, the foamability of the milk beer is measured by the ratio of the total volume to the volume of the milk beer, namely the foaming percentage, and the higher the foaming percentage is, the better the foamability is.
Foam stability: on the basis of the foamability measurement, the milk beer with the foam shaken out is kept still for half an hour, the residual volume of the foam is read, the foam stability of the milk beer is measured by the ratio of the residual volume of the foam to the original volume, namely the percentage of the residual foam, and the higher the percentage of the residual foam is, the better the foam stability is.
The number of foaming times: on the basis of measuring the foaming performance, the milk beer is shaken and stood, after the milk beer is completely defoamed, the milk beer is shaken and stood continuously, the process is repeated, and the foaming times of the milk beer are observed. The number of blisters was determined in comparison to cola and commercial milk beer beverages.
The milk beer prepared in the above examples was measured for foamability, foam stability and number of foaming times, respectively, and the results are shown in Table 1.
Figure DEST_PATH_IMAGE002
As can be seen from the data in Table 1, the milk beer prepared by the process of the invention has good foaming performance, and the foaming times are obviously superior to those of the cola and the prior milk beer beverage.

Claims (13)

1. A milk beer preparation technology based on temperature difference mixing is characterized by comprising the following steps:
step one, preparing yoghourt: taking 100 parts of standardized milk, adding 8 parts of sugar, preheating to 40-80 deg.C, homogenizing under 18-20Mpa, pasteurizing, inoculating 0.1 part of lactobacillus after sterilization, and fermenting at 42 deg.C for 9-12 hr to obtain yogurt;
step two, preparation of high-temperature compound liquid: 100 portions of water and 0.05 to 0.3 portion of NaHCO30.05-0.15 part of CMC-Na, 0.05-0.1 part of tamarind gum, 0.05-0.15 part of cross-linked starch and 0.03-0.05 part of Ca (H)2PO4)2Mixing with 0.1-0.15 part of carrageenan, stirring uniformly, and heating to 75-92 ℃ to obtain a high-temperature compound solution;
step three, mixing temperature difference: adding the yoghourt obtained in the step one and the high-temperature compound liquid obtained in the step two into a fermentation tank at the same time, then quickly cooling, inoculating yeast after cooling to 42 ℃ for secondary fermentation to obtain a milk beer finished product;
the parts of the raw materials are the parts by weight based on the amount of the milk.
2. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, wherein in step one, the sugar is a mixture of glucose and sucrose.
3. The process for preparing milk beer based on temperature difference mixing as claimed in claim 2, wherein the mixing weight ratio of glucose and sucrose is 4: 6.
4. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, wherein in step one, the fermentation is stopped when the lactic acid bacteria ferment to the system pH of 3.8-4.2 to obtain solid yogurt, and 0.5 part of emulsion stabilizer is added into the solid yogurt and then stirred for standby.
5. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, wherein in step one, the fermentation is stopped when the lactobacillus ferments to the system pH of 5.0, and liquid yogurt with high viscosity is obtained.
6. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, wherein in step two, the amount of the high temperature compound liquid added is 300-500 parts.
7. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1 or 6, wherein the total amount of CMC-Na, trabeculeaf bean gum, cross-linked starch and carrageenan in the high temperature compound liquid is 0.3 part.
8. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, wherein the yogurt is added from the top of the fermentation tank and the high temperature compound liquid is added from the bottom of the fermentation tank in step three.
9. A process for preparing milk beer based on temperature difference mixing as claimed in claim 1, 2, 3, 4, 5, 6 or 8, wherein in step three, a secondary homogenizing step is further included between the rapid cooling and secondary fermentation steps.
10. The process for preparing milk beer based on temperature difference mixing as claimed in claim 9, wherein the pressure condition of the secondary homogenizing process is 30-50 Mpa.
11. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, 2, 3, 4, 5, 6 or 8, wherein the inoculation amount of the yeast is 1.2-3 parts in the third step.
12. A process for preparing milk beer based on temperature difference mixing as claimed in claim 1, 2, 3, 4, 5, 6 or 8, wherein the secondary fermentation process is a two-stage fermentation which is performed at 42 ℃ for 0-3h and then at 4 ℃ for 24-72 h.
13. The process for preparing milk beer based on temperature difference mixing as claimed in claim 1, 2, 3, 4, 5, 6 or 8, wherein the secondary fermentation further comprises canning and high temperature sterilization.
CN202110385882.8A 2021-04-12 2021-04-12 Milk beer preparation process based on temperature difference mixing Pending CN113100291A (en)

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Application publication date: 20210713