CN115261163A - 一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤及生产工艺 - Google Patents
一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤及生产工艺 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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Abstract
本发明公开了一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤及生产工艺，奶啤以100质量份的奶啤计，包括以下质量份数的原料：乳粉4‑6份、啤酒原浆5‑8份、调味剂10‑11份、鲜铁皮石斛浆液0.3‑0.6份、香精0.3‑0.6份、发酵液0.4‑0.6份，香精、色素适量，余量为去离子水。本申请直接将鲜品鲜铁皮石斛浆液作为奶啤的增稠剂和乳化剂，有效利用鲜铁皮石斛浆液的营养成分，无需再额外在奶啤中添加增稠剂和乳化剂，奶啤更具有天然特色。
Description
技术领域
本发明涉及含低酒精的啤酒技术领域，特别涉及一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤及生产工艺。
背景技术
奶啤饮料是一种新型饮料，兼具酸奶饮料、啤酒和碳酸饮料的风味特点，营养丰富、外观均呈均匀的乳白色，含有二氧化碳和微量酒精，融奶香与酒香于一体、风味宜人、酸甜可口。
奶啤饮料的专用乳化剂可有效保证在奶啤发酵过程中的质量稳定，从而得到工业化生产稳定性、一致性好的奶啤饮料产品，因此奶啤饮料的中增稠乳化剂对奶啤的组织状态及口感起着关键的作用。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明提出一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤及生产工艺。
一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，以100 质量份的奶啤计，包括以下质量份数的原料：乳粉4-6份、啤酒原浆5-8份、调味剂10-11份、鲜铁皮石斛浆液0.3-0.6份、香精0.3-0.6份、发酵液0.4-0.6份，香精、色素适量，余量为去离子水。
具体地，所述鲜铁皮石斛浆液采用新鲜铁皮石斛的茎部制备得到。
具体地，所述调味剂包括甜味剂和酸味剂。
本申请还提出一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤的生产工艺，包括以下步骤：
步骤1、制备鲜铁皮石斛浆液，备用；
步骤2、将乳粉加入去离子水中进行水合，获得乳清液；
步骤3、将鲜铁皮石斛浆液、乳清液和甜味剂混合后投入调配罐中，向调配罐内继续加入啤酒原浆并混合均匀，再向调配罐内加入酸味剂、香精、色素，获得混合液，对混合液进行均质、杀菌、碳酸化后，得到奶啤。
具体地，对混合液进行均质和杀菌后包括：
所述步骤3中，混合液均质完成后获得均质液，对均质液进行高温瞬时杀菌，充入二氧化碳，再进行巴氏杀菌。
具体地，高温杀菌的灭菌温度为116℃，灭菌时间为 15s。
具体地，巴氏杀菌的杀菌温度为65-79℃，杀菌时间为 45分钟。
具体地，所述鲜铁皮石斛浆液的制备方法包括：
取用洁净的鲜铁皮石斛的茎部进行胶体磨打浆，获得鲜铁皮石斛浆液。
本发明的有益效果：
本申请直接将鲜品鲜铁皮石斛浆液作为奶啤的增稠剂和乳化剂，有效利用鲜铁皮石斛浆液的营养成分，无需再额外在奶啤中添加增稠剂和乳化剂，奶啤更具有天然特色。
鲜品铁皮石斛打浆具有较高的粘度，其与羧甲基纤维素钠、黄原胶、卡拉胶等亲水胶体复配而成的复配乳化增稠剂胶，具有接近的粘度、耐酸性与耐盐性，故鲜品铁皮石斛可在乳品中充当增稠乳化剂；
另外，铁皮石斛具有生津作用，能促进腺体分泌和脏器运动，还可降低链脲霉素诱发糖尿血糖值，促进荷瘤动物巨噬细胞的吞噬功能，增强T淋巴细胞的增殖和分化及 NK细胞的活性，并能明显提高荷瘤动物的血清溶血素值，提示非特异性免疫功能或特异性细胞免疫以及体液免疫功能，均有一定的提高作用。
具体实施方式
本部分将详细描述本发明的具体实施例如下。
本申请所述以鲜铁皮石斛浆液作为增稠乳化剂的奶啤的生产工艺具体包括：
步骤1、取用洁净的鲜铁皮石斛进行胶体磨打浆，获得鲜铁皮石斛浆液；
步骤2、将乳粉加入去离子水中，在50℃的温度下进行水合20min，获得乳清液；
步骤3、将鲜铁皮石斛浆液、乳清液和甜味剂混合后投入调配罐中，向调配罐内继续加入啤酒原浆并混合均匀，再向调配罐内加入加入酸味剂、香精、色素，获得混合液对混合液在60℃、20MPa的条件下进行均质后，进行高温瞬时杀菌，灭菌温度为116℃，灭菌时间为15s，向混合液中充入二氧化碳，二氧化碳充入体积为液体体积的2.5倍，再进行巴氏杀菌，巴氏杀菌的杀菌温度为65-79℃，杀菌时间为45分钟，得到pH为4.1-4.5的奶啤。
所述调味剂包括甜味剂、酸味剂、香精、咸味剂，本申请实施例中，调味剂包括甜味剂、酸味剂。
所述甜味剂为天然甜味剂如白糖和糖浆，或者是合成甜味剂如阿巴斯甜。
所述酸味剂包括柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸三钾、碳酸氢三钠、柠檬酸一钠中的一种或多种。
所述香精包括啤酒香精、格瓦斯香精。
所述发酵液采用克菲尔发酵原液。
基于上述内容，提出本申请的实施例1-3，实施例1-3 中奶啤的各原料的具体质量如表1所示。
表1
| 实施例1 | 实施例2 | 实施例3 | 实施例4 | |
| 乳粉 | 4.2 | 4 | 6 | 5.5 |
| 啤酒原浆 | 6 | 8 | 5 | 7 |
| 鲜铁皮石斛浆液 | 0.5 | 0.3 | 0.4 | 0.6 |
| 白砂糖 | 8 | 8 | 8 | 8 |
| 乳酸 | 1.6 | 1.6 | 1.6 | 1.6 |
| 柠檬酸钠 | 0.4 | 0.4 | 0.4 | 0.4 |
| 山梨酸钾 | 0.4 | 0.4 | 0.4 | 0.4 |
| 发酵液 | 0.5 | 0.4 | 0.5 | 0.4 |
| 啤酒香精 | 0.2 | 0.2 | 0.2 | 0.2 |
| 色素 | 0.1 | 0.1 | 0.1 | 0.1 |
| 去离子水 | 78.1 | 76.6 | 77.4 | 75.8 |
基于上述内容，进一步提出本申请的对比例如下。
对比例1
将实施例1的原料中的鲜铁皮石斛的进行干燥，获得含水量为10wt％的干铁皮石斛。
对比例2
将实施例1的原料中的鲜铁皮石斛替换成等质量的复合乳化剂，乳化剂包括3wt％羧甲基纤维素钠、1.5wt％藻酸丙二醇酯、0.3wt％三聚磷酸钠、0.3wt％单甘酯、0.2wt％蔗糖酯、26.5％蔗糖和水余量。
对实施例1-4、对比例1-2中获得的奶啤进行外观及风味检测和稳定性检测，检测结果如表2所示。
外观及风味检测的方法为：感官测试：包括气味、酒味和口感；
稳定性检测的方法包括：
离心稳定性：将奶啤在3000r/min离心30min,观察奶啤状态；
耐热稳定性：将奶啤在40℃下放置24h,观察奶啤状态；；
耐寒稳定性：将奶啤在-5℃～-10℃的环境下放置24h, 观察奶啤状态；
高低温交替稳定性：将将奶啤在40℃下放置12h后，再在-5℃～-10℃的环境下存放12h,观察奶啤状态。
表2
根据表2中记载的内容可知，本申请以铁皮石斛浆料作为奶啤的增稠乳化剂，其获得的奶啤的性能与羧甲基纤维素钠等亲水***替复配得到的复配乳化增稠剂胶具有同等的稳定性。
当然，本发明并不局限于上述实施方式，熟悉本领域的技术人员在不违背本发明精神的前提下还可作出等同变形或替换，这些等同的变形和替换均包含在本申请权利要求所限定的范围内。
Claims (8)
1.一种以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于，以100质量份的奶啤计，包括以下质量份数的原料：乳粉4-6份、啤酒原浆5-8份、调味剂10-11份、鲜铁皮石斛浆液0.3-0.6份、香精0.3-0.6份、发酵液0.4-0.6份，香精、色素适量，余量为去离子水。
2.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于，所述鲜铁皮石斛浆液采用新鲜铁皮石斛的茎部制备得到。
3.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于，所述调味剂包括甜味剂和酸味剂。
4.一种如权利要求3所述以鲜铁皮石斛浆液作为增稠乳化剂的奶啤的生产工艺，其特征在于，包括以下步骤：
步骤1、制备鲜铁皮石斛浆液，备用；
步骤2、将乳粉加入去离子水中进行水合，获得乳清液；
步骤3、将鲜铁皮石斛浆液、乳清液和甜味剂混合后投入调配罐中，向调配罐内继续加入啤酒原浆并混合均匀，再向调配罐内加入酸味剂、香精、色素，获得混合液，对混合液进行均质、杀菌、碳酸化后，得到奶啤。
5.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于：对混合液进行均质和杀菌后包括：
所述步骤3中，混合液均质完成后获得均质液，对均质液进行高温瞬时杀菌后，充入二氧化碳进行碳酸化，再对均质液进行巴氏杀菌。
6.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于：高温杀菌的灭菌温度为116℃，灭菌时间为15s。
7.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于：巴氏杀菌的杀菌温度为65-79℃，杀菌时间为45min。
8.根据权利要求1所述的以鲜铁皮石斛浆液作为增稠乳化剂的奶啤，其特征在于：所述鲜铁皮石斛浆液的制备方法包括：
取用洁净的鲜铁皮石斛的茎部进行胶体磨打浆，获得鲜铁皮石斛浆液。
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