CN1293815C - Milk beer beverage and preparation thereof - Google Patents
Milk beer beverage and preparation thereof Download PDFInfo
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- CN1293815C CN1293815C CNB2005100123267A CN200510012326A CN1293815C CN 1293815 C CN1293815 C CN 1293815C CN B2005100123267 A CNB2005100123267 A CN B2005100123267A CN 200510012326 A CN200510012326 A CN 200510012326A CN 1293815 C CN1293815 C CN 1293815C
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Abstract
The present invention provides a milk beer beverage prepared by fresh milk fermented together by yeast and lactic acid bacteria, which comprises the basic components: 20 to 30% of the fresh milk, 10% of sucrose, 500 to 600 ppm of vitamin A, 3 to 5 mg of vitamin C, 0.53% of emulsion stabilizer, 0.002 to 0.005% of spice, 1% of lactic acid bacteria leaven, 3% of yeast leaven and surplus water. The present invention provides a brewed wine beverage of low alcohol, which integrates milk fragrance and beer fragrance into a whole and has the advantages of amusing flavor and palatable sour and sweet taste, and the protein and the fat in the fresh milk are degraded into small molecules which are easy to digest and absorb by means of the fermentation; most of the lactose of the milk is hydrolyzed into lactic acid, alcohol, CO2, etc. so as to form favorable taste and flavor.
Description
Technical field
The present invention relates to a kind of milk beer beverage product and preparation method who makes of fresh milk and lactic acid bacteria, saccharomycete co-fermentation, belong to dairy products deep process technology field.
Background technology
Traditional " milk beer-Kefir " is Caucasus region alcohol leben that originate in, traditional, with cow's milk is primary raw material, add the natural granular leavening (kefir grain) that contains lactic acid bacteria and yeast, by fermentation the tart flavour that generates and the alcohol sexual health beverage of foaming characteristic with frankness.Kefir contains outstanding nutritional labeling.Canadian doctor Ken Pu is described as kefir in " champagne in Ruzhong ", think that kefir not only has unexistent frank sense and local flavor in the beverage, and nutritionally belong to low heat value, low sugar, be rich in the drink of advantages such as protein and vitamin, possess the high market competitiveness.
The Kefir grain is a key of manufacturing kefir.Conventional method is that cow's milk spontaneous fermentation in the sheepskin pocket forms, and its fermentation thermophilic is 20-25 ℃.Because include hundreds of microorganism in the kefir grain, and symbiosis mutually between the bacterial classification, interact, so that can't manually synthesize.So far many countries and regions still use natural kefir grain to carry out the production of kefir.For large-scale industrial production, in the kefir grain bacterium phase symbiosis and bacterium mutually ratio be not invariable, it has such as shortcoming such as variable, wayward, and the solid receipts of kefir grain, cleans and corresponding use after handling the again too trouble that all seems.Use natural kefir grain and the unsettled report of quality takes place and happen occasionally.
Summary of the invention
The object of the invention is to provide a kind of milk beer beverage product and preparation method who makes of fresh milk and lactic acid bacteria, saccharomycete co-fermentation.
Technical scheme of the present invention is achieved in that this milk beer beverage makes through saccharomycete and lactic acid bacteria co-fermentation, its basic composition comprises: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, lactic acid bacteria fermenting agent 1%, saccharomycetes to make fermentation agent 3%, water surplus.
The emulsion stabilizer of described milk beer beverage comprises sodium carboxymethylcellulose 0.3%, propylene glycol alginate 0.15%, sodium phosphate trimer 0.03%, monoglyceride 0.03%, sucrose fat 0.02%.
The preparation method of described milk beer beverage comprises: fresh milk is removal of impurities after filtration, the cooling batching: with fresh milk, and sucrose, vitamin A, vitamin C, emulsion stabilizer, spices evenly mixes; Be preheated to 65～70 ℃, homogeneous, pasteurization, cooling inserts lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent, in 20～30 ℃ of anaerobic fermentations 15～20 hours, reaches alcoholic strength≤5.5v/v, pH value 4.2～4.4; Be cooled to 2～5 ℃, left standstill 12 hours in 4 ℃ of after fermentation, the sedimentation yeast fills CO
2Gas, the blowing pressure are 0.5KPa, can, and sterilization obtains finished product.
The preparation method of saccharomycetes to make fermentation agent comprises among the preparation method of described milk beer beverage:
Bacterial classification is cultivated in A, preparation: picking one articulating was gone in the slant medium of 10-12 ° of brewer's wort from the saccharomyces cerevisiae bacteria strain of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus are as nutrient solution, with the ratio of middle leavening and nutrient solution 1: 20～30, middle leavening is inserted in the nutrient solution, stirring and evenly mixing is 20～30 ℃, oxygen supply condition bottom fermentation in temperature, cultivates to stop fermentation in 22～30 hours.
Lactic acid bacteria fermenting agent comprises lactic acid bacteria liquid leavening and powder leavening among the preparation method of described milk beer beverage.
The preparation method of lactic acid bacteria liquid leavening comprises among the preparation method of described milk beer beverage:
Bacterial classification is cultivated in A, preparation: picking one articulating was gone in the defatted milk slant medium from the lactic acid bacteria strains of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus are as nutrient solution, with the ratio of middle leavening and nutrient solution 3～5: 100, middle leavening is inserted in the nutrient solution, stirring and evenly mixing is 20～30 ℃, oxygen supply condition bottom fermentation in temperature, cultivates to stop fermentation in 22～30 hours.
Milk beer beverage of the present invention provides a kind of molten milk and the aroma low alcohol fermented Wine in one, tasteful, sweet and sour taste, by fermentation, protein and the fat acid decomposition little molecule for digesting more easily, absorbing in the fresh milk, lactose major part wherein is hydrolyzed to lactic acid, ethanol and CO
2Deng, having formed good mouthfeel and local flavor, part vitamin especially B family vitamin further increases, and interrelated data shows: the acidified milk drinking utensils has and reduces blood fat, improves immunity, promotes digestive function and various health-care such as anticancer, is a kind of healthy beverage.
Preparation method of the present invention adopts microbial technique from Kefir grain screening saccharomyces cerevisiae, and utilizes purebred cultivation, and the technology that spreads cultivation is produced the culture propagation agent, is beneficial to the milk beer beverage product of suitability for industrialized production stability, high conformity.
The specific embodiment
Embodiment 1
1, preparation saccharomycetes to make fermentation agent
Bacterial classification is cultivated in A, preparation: picking one articulating was gone in the slant medium of 10-12 ° of brewer's wort from the saccharomyces cerevisiae bacteria strain of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus are as nutrient solution, with the ratio of middle leavening and nutrient solution 1: 20～30, middle leavening is inserted in the nutrient solution, stirring and evenly mixing is 20～30 ℃, oxygen supply condition bottom fermentation in temperature, cultivates to stop fermentation in 22～30 hours.
2, preparation lactic acid bacteria liquid leavening
Bacterial classification is cultivated in A, preparation: picking one articulating was gone in the defatted milk slant medium from the lactic acid bacteria strains of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus is as nutrient solution, with the ratio of middle leavening and nutrient solution 3～5: 100. middle leavening is inserted in the nutrient solution stirring and evenly mixing, in temperature is 20～30 ℃, oxygen supply condition bottom fermentation, cultivates to stop fermentation in 22～30 hours.
3, co-fermentation
A, batching: fresh milk is removal of impurities after filtration, after the cooling with fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus evenly mixes;
Emulsion stabilizer in the batching is the key that concerns product quality, and the composition of stabilizing agent comprises sodium carboxymethylcellulose 0.3%, propylene glycol alginate 0.15%, sodium phosphate trimer 0.03%, monoglyceride 0.03%, sucrose fat 0.02%.
B, sterilization: the breast of will preparing burden is preheated to 65～70 ℃, homogeneous, pasteurization, cooling;
C, fermentation: insert lactic acid bacteria fermenting agent 1%, saccharomycetes to make fermentation agent 3% in 20～30 ℃ of anaerobic fermentations 15～20 hours, is tasted and detection reaches alcoholic strength≤5.5v/v, pH value 4.2～4.4 by local flavor; Begin to be cooled to 2～5 ℃ immediately;
D, after fermentation: left standstill 12 hours the sedimentation yeast in 4 ℃ of after fermentation;
E, inflation can: fill CO
2Gas, the blowing pressure are 0.5KPa, can, and sterilization obtains finished product.
Listed examples of the present invention is intended to further illustrate process, and scope of the present invention is not constituted any restriction.The product that obtains with the embodiment of the invention and all can obtain the milk beer beverage product via claims 1,2,3,4,5,6 described methods of the present invention.
Claims (5)
1, a kind of milk beer beverage, it is characterized in that described milk beer beverage makes through saccharomycete and lactic acid bacteria co-fermentation, the basic composition of its preparation raw material comprises: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, lactic acid bacteria fermenting agent 1%, saccharomycetes to make fermentation agent 3%, water surplus, wherein the composition of emulsion stabilizer is: sodium carboxymethylcellulose 0.3%, propylene glycol alginate 0.15%, sodium phosphate trimer 0.03%, monoglyceride 0.03%, sucrose fat 0.02%.
2, according to the preparation method of the described milk beer beverage of claim 1, it is characterized in that: fresh milk is removal of impurities after filtration, the cooling batching: with fresh milk, and sucrose, vitamin A, vitamin C, emulsion stabilizer, spices evenly mixes; Be preheated to 65～70 ℃, homogeneous, pasteurization, cooling inserts lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent, in 20～30 ℃ of anaerobic fermentations 15～20 hours, reaches alcoholic strength≤5.5v/v, pH value 4.2～4.4; Be cooled to 2～5 ℃, left standstill 12 hours in 4 ℃ of after fermentation, the sedimentation yeast, inflation, can, sterilization obtains finished product.
3,, it is characterized in that the preparation method of saccharomycetes to make fermentation agent comprises according to the preparation method of the described milk beer beverage of claim 2:
Bacterial classification is cultivated in A, preparation: picking-articulating was gone in the slant medium of 10-12 ° of brewer's wort from the saccharomyces cerevisiae bacteria strain of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus are as nutrient solution, with the ratio of middle leavening and nutrient solution 1: 20～30, middle leavening is inserted in the nutrient solution, stirring and evenly mixing is 20～30 ℃, oxygen supply condition bottom fermentation in temperature, cultivates to stop fermentation in 22～30 hours.
4,, it is characterized in that lactic acid bacteria fermenting agent is liquid starter or powder leavening according to the preparation method of the described milk beer beverage of claim 2.
5,, it is characterized in that the preparation method of lactic acid bacteria liquid leavening comprises according to the preparation method of the described milk beer beverage of claim 4:
Bacterial classification is cultivated in A, preparation: picking-articulating was gone in the defatted milk slant medium from the lactic acid bacteria strains of separation and purification, 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening in the middle of B, the preparation: with the active pure culture bacterial classification of steps A, in 10% skimmed milk power culture medium, in 20～30 ℃ of following Aseptic Culture 22～30 hours;
Leavening is produced in C, preparation: fresh milk 20-30%, sucrose 10%, vitamin A 500～600ppm, vitamin C 3～5mg, emulsion stabilizer 0.53%, spices 0.002-0.005%, water surplus are as nutrient solution, with the ratio of middle leavening and nutrient solution 3～5: 100, middle leavening is inserted in the nutrient solution, stirring and evenly mixing is 20～30 ℃, oxygen supply condition bottom fermentation in temperature, cultivates to stop fermentation in 22～30 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100123267A CN1293815C (en) | 2005-01-20 | 2005-01-20 | Milk beer beverage and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100123267A CN1293815C (en) | 2005-01-20 | 2005-01-20 | Milk beer beverage and preparation thereof |
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| CN1644068A CN1644068A (en) | 2005-07-27 |
| CN1293815C true CN1293815C (en) | 2007-01-10 |
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| CNB2005100123267A Expired - Fee Related CN1293815C (en) | 2005-01-20 | 2005-01-20 | Milk beer beverage and preparation thereof |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1930993B (en) * | 2006-07-28 | 2011-01-12 | 光明乳业股份有限公司 | Alcohol containing yogurt and its making process |
| CN101156629B (en) * | 2007-08-03 | 2011-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | A nutrition vigor aerated milk beverage |
| CN103621625B (en) * | 2013-10-17 | 2015-03-11 | 哈尔滨工业大学 | Method for producing low-fat milk beer beverage rich in viable bacteria |
| CN104686653B (en) * | 2013-12-06 | 2017-11-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of symbiotically fermented dairy products and preparation method thereof |
| CN107629909A (en) * | 2016-07-18 | 2018-01-26 | 新疆小金牛食品有限公司 | A kind of milk champagne and preparation method thereof |
| CN107125314A (en) * | 2017-05-02 | 2017-09-05 | 青岛天惠乳业有限公司 | A kind of milk beer and preparation method thereof |
| CN107535598A (en) * | 2017-09-20 | 2018-01-05 | 云南乍甸乳业有限责任公司 | A kind of beer yogurt drink and preparation method thereof |
| CN108587825A (en) * | 2018-04-27 | 2018-09-28 | 江苏省农业科学院 | A kind of soymilk beer drink and its production method |
| CN110477102B (en) * | 2019-08-30 | 2022-12-16 | 华南理工大学 | Milk beer beverage and preparation method thereof |
| CN110771681A (en) * | 2019-11-26 | 2020-02-11 | 昆明理工大学 | Preparation method of alcohol-containing fermented milk beverage |
| CN115125072A (en) * | 2021-03-25 | 2022-09-30 | 伍荐文 | Milk beer beverage and preparation process thereof |
| CN113430130B (en) * | 2021-06-02 | 2023-05-02 | 新疆农业大学 | Composite microbial inoculum coupled by new fungus yarrowia Y1 and donkey milk beer prepared by same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124765A (en) * | 1994-05-26 | 1996-06-19 | 天津商学院 | Process for making milk wine |
| CN1450157A (en) * | 2002-04-05 | 2003-10-22 | 王永新 | Process for brewing milk beer |
| CN1541545A (en) * | 2003-11-06 | 2004-11-03 | 汪中民 | Fermented milk brewing method using milk |
-
2005
- 2005-01-20 CN CNB2005100123267A patent/CN1293815C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124765A (en) * | 1994-05-26 | 1996-06-19 | 天津商学院 | Process for making milk wine |
| CN1450157A (en) * | 2002-04-05 | 2003-10-22 | 王永新 | Process for brewing milk beer |
| CN1541545A (en) * | 2003-11-06 | 2004-11-03 | 汪中民 | Fermented milk brewing method using milk |
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