CN1690185A - Active pure fresh-milk beer - Google Patents
Active pure fresh-milk beer Download PDFInfo
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- CN1690185A CN1690185A CN 200410034103 CN200410034103A CN1690185A CN 1690185 A CN1690185 A CN 1690185A CN 200410034103 CN200410034103 CN 200410034103 CN 200410034103 A CN200410034103 A CN 200410034103A CN 1690185 A CN1690185 A CN 1690185A
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Abstract
An active pure fresh milk beer, using no-reactive pure fresh milk as the material, and minute quantity of antacidin as the additive, is prepared by homogeneous treatment and UHT flash high-temperature treatment, biological enzymolysis treatment, and then continuous fermenting by helpful microbe and aseptic loading. The active pure fresh mile not only contains a good deal of helpful bacterium salutary to body health, and the low alcohol degree of beer, and also has a full-bodied vinous flavor and milky flavor. It does not contain any antiseptic, and is a pure natural green beverage. And the quality of the product is steady, no deposition appearing in the shelf period.
Description
Technical field
The present invention relates to the beer production technical field, particularly a kind of production method of active pure fresh-milk beer.
Background technology
Along with the development of society, business activity is more and more, and people's dinner party contacts are frequent day by day, and dinner party is many, and it is essential to toast mutually on the dining table.As everyone knows, drink liquor is too much, the injury health, and severe patient can cause alcoholism, threat to life; Drinking beer is too much, and the human body blood lead content is increased, and long-term excessive drinking will cause fat accumulation, influences heart function and inhibition, destruction brain cell.Therefore people thirst for that a kind of drink is arranged, and it had both contained a spot of wine degree, had abundant nutrition again, and health is strong, can substitute existing wine product, satisfy the needs that people treat contacts with courtesy.A kind of analogous products have appearred in the market---the milk beer, because its some defective also fails generally to be accepted by consumers in general.One, the wine degree is lower, have only≤0.5%, strictly say to belong to the beverage series products, can't be called the wine product; Its two, poor stability, the product that has precipitation, quality instability can occur in shelf-lives; Its three, this milk beer does not contain useful viable bacteria, nutritive value is not comprehensive.
Summary of the invention
The object of the present invention is to provide a kind of wine degree higher, contain a large amount of useful viable bacterias, nutritious, aroma, milk are strong, the active pure fresh-milk beer of stay in grade.
The objective of the invention is to be achieved through the following technical solutions: a kind of active pure fresh-milk beer, its technological process of production is: fresh milk-check-clean breast-pre-sterilizing-refrigeration-allotment-preheating-homogeneous-UHT ultra high temperature sterilization (UHTS)-cooling-enzymolysis-enzyme-fermentation-sterile filling-refrigeration of going out.Its gordian technique is to select the nonreactive pure fresh-milk for use, carries out pre-treatment behind the glucose of interpolation 1-10%, passes through biological enzymolysis, fermentation, sterile filling then, and concrete technology is as follows:
(1) pre-treatment: glucose fully is dissolved in the fresh milk, is preheating to 70 ℃ and carries out the high-pressure homogeneous processing of two-stage, first class pressure 10-15Mpa, secondary pressure 5-10Mpa carries out 135 ℃, the ultra high temperature sterilization in 3 seconds then and handles, and be cooled to 50 ℃ immediately.
(2) biological enzymolysis: in the raw dairy of pre-treatment, add compound protease, under the PH6-8 condition enzymolysis 1-2 hour, be warmed up to 85 ℃ then, and the constant temperature enzyme that went out in 5 minutes is handled in the ratio that becomes 0.1-2% with raw dairy weight.
(3) fermentation: add the yeast and the milk-acid bacteria that become the 0.1-2% ratio with raw dairy weight, carry out biological fermentation.
(4) sterile filling: can is carried out in fermented liquid cooling back under sterile environment.
Fermentation mode has two kinds: a kind of is one time fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, at first two kinds of starters are inoculated in together be their 5 times of weight in the fresh milk of sterilising treatment, at 20 ℃ of following preparation work starters, then with working stock culture in becoming 3-10 with raw dairy: 100 ratio is inoculated in the raw dairy that the enzyme that goes out is handled, at 20 ℃ of following ferment at constant temperature 48-72 hours; Another kind is a Secondary Fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, the lactobacillus starter that will account for raw dairy weight 1-5% then is inoculated in the raw dairy that the enzyme that goes out is handled, at 42 ℃ of following ferment at constant temperature 1-2 hours, under aseptic condition, insert the yeast fermentation agent account for raw dairy weight 0.5-5% again, 16 ℃ of following ferment at constant temperature 48 hours.
The present invention adopts the multiple bacteria compound fermentation novel process on the basis of traditional zymotic sour milk, solved that production operation is difficult to control, ethanol and lactic acid content be to the technical barriers such as influence of the stability of quality product, technology novelty, uniqueness.Pilot product is through Ministry of Agriculture food quality supervision verification test center and Shandong Province academy sciences Biology Research Institute test, physical and chemical index and microbiological indicator all reach requirement, the product uniformity, there is not precipitation, foam is fine and smooth abundant, mouthfeel is soft, and sour and sweet palatability has typical sweet-smelling local flavor and sour milk fragrance.Contain a large amount of viable bacterias useful in the product to HUMAN HEALTH.Owing to adopt ultrahigh-temperature process for sterilizing in short-term aborning, can farthest keep the heat-sensitive substance (VITAMIN etc.) in the sweet milk, product is of high nutritive value, and brown stain is few, and product still keeps natural oyster white, pure taste.Adopted simultaneously pre-sterilizing technology aborning, can reduce the original microbial bacteria number in the raw dairy, especially reduce the quantity of psychrophilic bacteria and nitrobacteria, prevent to cause product quality and stability decreases because of raw dairy increase of acidity and nitrite content between the shelf lives.
The present invention compared with prior art has following characteristics:
1. wine degree height of the present invention, ethanol content is between 1-1.5% in the product.
2. product aroma of the present invention, milk are strong, and mouthfeel is soft, homogeneous microstructure, and foam is pure white, exquisiteness is abundant, and it is lasting to hang cup, and tasty and refreshing property is better.
3. the present invention adopts distinctive biological enzymolysis technology, and macro-molecular protein is degraded to more suitable polypeptide of digesting and assimilating and amino acid, has solved the stability problem of product simultaneously.Make product except that containing a large amount of live body yeast and milk-acid bacteria, also contain a large amount of polypeptide, amino acid, lactic acid, ethanol, taste compound.These materials can be kept the human intestinal microflora balance, reduce harmful bacterium and bacteriotoxic generation in the enteron aisle, improve body immunity.
4. the present invention all adopts green material one nonreactive pure fresh-milk, does not contain any sanitas, is the fully natural green drink.
Embodiment
A kind of active pure fresh-milk beer, its technological process of production is: fresh milk-check-clean breast-pre-sterilizing-refrigeration-allotment-preheating-homogeneous-UHT ultra high temperature sterilization (UHTS)-cooling-enzymolysis-enzyme-fermentation-sterile filling-refrigeration of going out.During production, select the pure fresh milk of high-quality nonreactive for use, adopt the high speed centrifugation milk clarifier to remove the impurity in Ruzhong, make compositions such as dairy fats, protein and on-fat milk solid substance meet the GB6914-86 regulation simultaneously through after the assay was approved.Carrying out pre-sterilizing then handles.The glucose of the 1-1096 that accounts for fresh milk weight is added in the refrigeration back, treat to be preheating to after glucose fully dissolves 55 ℃-70 ℃, carry out the high-pressure homogeneous processing of two-stage again, first class pressure 10-15Mpa, secondary pressure 5-10Mpa is heated to 135 ℃ then, and constant temperature is after 3 seconds, be cooled to 50 ℃ immediately, realize ultrahigh-temperature sterilization in short-term.In raw dairy, add the compound protease account for raw dairy weight 0.1-2% then, after enzymolysis 1-2 under the condition of PH6-8 hour, be warmed up to 85 ℃, and the constant temperature enzyme that went out in 5 minutes handles, ferment then.Fermentation mode has two kinds, can choose any one kind of them.A kind of is one time fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, at first two kinds of starters are inoculated in together be their 5 times of weight in the fresh milk of sterilising treatment, under 20 ℃, be prepared into working stock culture, then with working stock culture in becoming 3-10 with raw dairy: 100 ratio is inoculated in the raw dairy that the enzyme that goes out is handled, at 20 ℃ of following ferment at constant temperature 48-72 hours; Another kind is a Secondary Fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, the lactobacillus starter that will account for raw dairy weight 1-5% then is inoculated in the raw dairy that the enzyme that goes out is handled, at 42 ℃ of following ferment at constant temperature 1-2 hours, under aseptic condition, insert the yeast fermentation agent account for raw dairy weight 0.5-5% again, 16 ℃ of following ferment at constant temperature 48 hours.Aseptic isobar filling machine bottling is adopted in milk beer cooling after will fermenting at last, and sealing refrigeration, dispatches from the factory after the assay was approved.
Embodiment 1
Select for use 1000g through after the assay was approved the pure fresh milk of high-quality nonreactive, adopt the high speed centrifugation milk clarifier to remove the impurity in Ruzhong, make compositions such as dairy fats, protein and on-fat milk solid substance meet the GB6914-86 regulation simultaneously.Add 30g glucose then, treat to be preheating to 55 ℃-70 ℃ after glucose fully dissolves, carry out the high-pressure homogeneous processing of two-stage again, first class pressure 10-15Mpa, secondary pressure 5-10Mpa is heated to 135 ℃ then, and constant temperature is cooled to 50 ℃ after 3 seconds immediately.Add the 5g compound protease then, under the PH6-8 condition, enzymolysis is warmed up to 85 ℃ after 1.5 hours, and the constant temperature enzyme that went out in 5 minutes is handled.Distinguish culturing yeast mother starter and milk-acid bacteria mother starter then, each takes out 5g and is inoculated in 50g together in the fresh milk of sterilising treatment, at 20 ℃ of following preparation work starters, then it is inoculated in the raw dairy after the enzyme that goes out is handled, at 20 ℃ of following ferment at constant temperature 48-72 hours, adopt aseptic isobar filling machine bottling to get final product after cooling.
Embodiment 2
Select for use 1000g through after the assay was approved the pure fresh milk of high-quality nonreactive, adopt the high speed centrifugation milk clarifier to remove the impurity in Ruzhong, make compositions such as dairy fats, protein and on-fat milk solid substance meet the GB6914-86 regulation simultaneously.Add 30g glucose then, treat to be preheating to 55 ℃-70 ℃ after glucose fully dissolves, carry out the high-pressure homogeneous processing of two-stage again, first class pressure 10-15Mpa, secondary pressure 5-10Mpa is heated to 135 ℃ then, and constant temperature is cooled to 50 ℃ after 3 seconds immediately.Add the 5g compound protease then, under the PH6-8 condition, enzymolysis is warmed up to 85 ℃ after 1.5 hours, and the constant temperature enzyme that went out in 5 minutes is handled.Distinguish culturing yeast mother starter and milk-acid bacteria mother starter then, taking out the 10g lactobacillus starter is inoculated in the raw dairy that the enzyme that goes out is handled, 42 ℃ of following ferment at constant temperature 1.5 hours, under aseptic condition, insert the agent of 10g yeast fermentation again, 16 ℃ of following ferment at constant temperature 48 hours, adopt aseptic isobar filling machine bottling to get final product after cooling.
Claims (2)
1. active pure fresh-milk beer, its technological process of production is: fresh milk-check-clean breast-pre-sterilizing-refrigeration-allotment-preheating-homogeneous-UHT ultra high temperature sterilization (UHTS)-cooling-enzymolysis-enzyme-fermentation-sterile filling-refrigeration of going out, it is characterized in that: it selects the nonreactive pure fresh-milk for use, carry out pre-treatment behind the glucose of interpolation 1-10%, pass through biological enzymolysis, fermentation, sterile filling then, concrete technology is:
(1) pre-treatment: glucose fully is dissolved in the fresh milk, is preheating to 70 ℃ and carries out the high-pressure homogeneous processing of two-stage, first class pressure 10-15Mpa, secondary pressure 5-10Mpa carries out 135 ℃, the ultra high temperature sterilization in 3 seconds then and handles, and be cooled to 50 ℃ immediately;
(2) biological enzymolysis: in the raw dairy of pre-treatment, add compound protease, under the PH6-8 condition enzymolysis 1-2 hour, be warmed up to 85 ℃ then, and the constant temperature enzyme that went out in 5 minutes is handled in the ratio that becomes 0.1-2% with raw dairy weight;
(3) fermentation: add the yeast and the milk-acid bacteria that become the 0.1-2% ratio with raw dairy weight, carry out biological fermentation;
(4) sterile filling: can is carried out in fermented liquid cooling back under sterile environment.
2. a kind of active pure fresh-milk beer according to claim 1, it is characterized in that: two kinds of fermentation modes can be arranged, a kind of is one time fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, at first two kinds of starters are inoculated in together be their 5 times of weight in the fresh milk of sterilising treatment, at 20 ℃ of following preparation work starters, then with working stock culture in becoming 3-10 with raw dairy: 100 ratio is inoculated in the raw dairy that the enzyme that goes out is handled, at 20 ℃ of following ferment at constant temperature 48-72 hours; Another kind is a Secondary Fermentation, promptly distinguish culturing yeast mother starter and milk-acid bacteria mother starter, the lactobacillus starter that will account for raw dairy weight 1-5% then is inoculated in the raw dairy that the enzyme that goes out is handled, at 42 ℃ of following ferment at constant temperature 1-2 hours, under aseptic condition, insert the yeast fermentation agent account for raw dairy weight 0.5-5% again, 16 ℃ of following ferment at constant temperature 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410034103 CN1690185A (en) | 2004-04-23 | 2004-04-23 | Active pure fresh-milk beer |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410034103 CN1690185A (en) | 2004-04-23 | 2004-04-23 | Active pure fresh-milk beer |
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| CN1690185A true CN1690185A (en) | 2005-11-02 |
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| CN 200410034103 Pending CN1690185A (en) | 2004-04-23 | 2004-04-23 | Active pure fresh-milk beer |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125021B (en) * | 2007-09-07 | 2011-05-25 | 银川泰丰生物科技有限公司 | Normal temperature fresh-keeping process for wolfberry fruit juice |
| CN106804705A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | The method for producing foam when inflating filling in the production of lactic acid bacteria inhibiting fizz |
| CN107372825A (en) * | 2017-08-09 | 2017-11-24 | 江苏省农业科学院 | A kind of blueberry milk beer drink and its production method |
| 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 |
| CN108485852A (en) * | 2018-04-08 | 2018-09-04 | 南阳师范学院 | A kind of Kiwi berry milk beer beverage and preparation method thereof |
| CN113308316A (en) * | 2021-07-16 | 2021-08-27 | 鄂尔多斯市蒙元乳业有限责任公司 | Milk beer brewing method |
-
2004
- 2004-04-23 CN CN 200410034103 patent/CN1690185A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125021B (en) * | 2007-09-07 | 2011-05-25 | 银川泰丰生物科技有限公司 | Normal temperature fresh-keeping process for wolfberry fruit juice |
| CN106804705A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | The method for producing foam when inflating filling in the production of lactic acid bacteria inhibiting fizz |
| 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 |
| CN107372825A (en) * | 2017-08-09 | 2017-11-24 | 江苏省农业科学院 | A kind of blueberry milk beer drink and its production method |
| CN108485852A (en) * | 2018-04-08 | 2018-09-04 | 南阳师范学院 | A kind of Kiwi berry milk beer beverage and preparation method thereof |
| CN113308316A (en) * | 2021-07-16 | 2021-08-27 | 鄂尔多斯市蒙元乳业有限责任公司 | Milk beer brewing method |
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