CN1699537A - Milk beer beverage and method for making same - Google Patents
Milk beer beverage and method for making same Download PDFInfo
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- CN1699537A CN1699537A CN 200510074535 CN200510074535A CN1699537A CN 1699537 A CN1699537 A CN 1699537A CN 200510074535 CN200510074535 CN 200510074535 CN 200510074535 A CN200510074535 A CN 200510074535A CN 1699537 A CN1699537 A CN 1699537A
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- milk
- beverage
- beer
- saccharomyces cerevisiae
- sour
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Abstract
The invention discloses a milk beer beverage and method for making same, wherein the milk beer beverage is made by mixing beer, sour milk, water, stabilizer, sweetening agent, sour agent, essence and then adding saccharomyces cerevisiae into closed container and then fermenting the same. The beverage has all nutrition components of the sour milk and the beer, and contains human body needed protein, various amino acids and vitamins. The beverage has proper acidity and sweetness, and has beer relish, and can generate carbon dioxide itself, and has low alcohol degree. Thus, the invention is a special drink for quench and coupling meal, especially fit for people whose stomach and intestine is not good, and is good for improving functions of the stomach and intestine.
Description
Technical field
The present invention relates to the food-drink technical field, especially a kind of milk beer beverage and preparation method thereof.
Background technology
Along with constantly improving of people's living standard,, nutrient laden more and more diversified to the demand of beverage, especially various beer nutrient beers, health-care beer occur in succession, as: spirulina beer, balsam pear beer, tea beer or the like.Though it is existing beverage is various in style, also rare for the beer type beverage of raw material making with milk (goat milk or mare's milk).
Summary of the invention
The object of the present invention is to provide a kind of milk beer beverage, existing beer composition of this beverage and function have the nutritive ingredient and the fragrance of milk again.
Another purpose of the present invention provides the preparation method of this milk beer beverage.
Milk beer beverage of the present invention is that beer, sour milk, water, stablizer, sweeting agent, acidic flavoring agent and essence are mixed, and adds the beverage that yeast saccharomyces cerevisiae makes at encloses container back warp everfermentation.
Milk beer beverage raw material weight proportioning of the present invention is: beer 10-80%, sour milk 5-70%, water 15-80% and an amount of stablizer, sweeting agent, acidic flavoring agent, essence, yeast saccharomyces cerevisiae.
Described sour milk is to adopt prior art to make through lactobacillus-fermented with milk, goat milk or mare's milk.
Described stablizer is Xylo-Mucine (CMC-Na), pectin, guar gum or its mixture etc.
Described sweeting agent generally all uses sucrose, considers that the human consumer also can use the mixture of other sweeting agent or several sweeting agents to the demand of low sucrose and low-yield beverage, as asccharin, Sodium Cyclamate, aspartame or its mixture etc.
Described acidic flavoring agent can be citric acid, tartrate, oxysuccinic acid etc.Can be a kind of acidic flavoring agent, also can be the mixture of several acidic flavoring agents.
Described essence can be selected respective type essence according to the taste demand, as apple flavour, grape essence, flavoring orange essence, honey peach essence and butter flavour or the like.
Described yeast saccharomyces cerevisiae can be saccharomyces cerevisiae liquid, beer dried yeast, liquor dry yeast or its mixture.
Milk beer beverage preparation method of the present invention comprises following step:
(1), sour milk, water, stablizer, sweeting agent, acidic flavoring agent, essence is mixed in proportion stir, homogeneous, pasteurization cools to 20-60 ℃;
(2), add homogeneous behind beer and the yeast saccharomyces cerevisiae in proportion;
(4), ferment in the encloses container of packing into, temperature is controlled at 20-50 ℃ of fermentation 4-12 hour, promptly makes milk beer beverage of the present invention through sterilization.
Among the milk beer beverage preparation method of the present invention, describedly load on call zymotechnique step in the encloses container, can adopt in directly raw material is packed into beverage bottle or the pop can and finish fermenting process, also can be raw material to be packed into to finish fermenting process in the sealed fermenting jar earlier, and then be filled in beverage bottle or the pop can.
The invention has the advantages that:
1, milk beer beverage of the present invention has sour milk and all nutritive ingredients of beer, contains protein, multiple amino acids and the VITAMIN of needed by human body, sour and sweet palatability, has beer flavor, has the impression of sour milk again, self-produced carbonic acid gas.
2, the milk beer beverage alcoholic strength is low, is a kind of beverage drunk during taking of quench one's thirst hungry and additional human nutrition of uniqueness, is particularly suitable for the stomach and intestine gastrointestinal disease patient and drinks, and helps improving gastrointestinal function.
3, the production technique of this beverage is simple, and is lower to equipment requirements, easy to manufacture, cheap.
Embodiment
Embodiment 1:
With 200 kilograms of sour milks, purify waste water 146 kilograms, 3 kilograms of Xylo-Mucine stablizers, 0.3 kilogram of Sodium Cyclamate, 0.4 kilogram of apple flavour, 0.3 kilogram of mixing and stirring of citric acid, make 350 kilograms of mixed solutions, pass through homogeneous again, pasteurization cools to 45 ℃; After adding 260 kilograms of beer, add 50 kilograms of saccharomyces cerevisiae liquid again and stir; The fermentation cylinder for fermentation of packing into, temperature are controlled at 38 ℃ of fermentations 8 hours, are filled to then in the beverage bottle, make milk beer beverage of the present invention through 80 ℃ of pasteurizations.
Embodiment 2:
With 350 kilograms of sour milks, purify waste water 180 kilograms, 2.5 kilograms of Xylo-Mucines, 0.5 kilogram of Sodium Cyclamate, 0.6 kilogram of butter flavour, 0.4 kilogram of mixing and stirring of oxysuccinic acid, make 534 kilograms of mixed solutions, pass through homogeneous again, pasteurization cools to 40 ℃; After adding 386 kilograms of beer, add 80 kilograms of saccharomyces cerevisiae liquid again and stir; Be filled in the beverage bottle and ferment, temperature is controlled at 35 ℃ of fermentations 10 hours, makes milk beer beverage of the present invention through 80 ℃ of pasteurizations then.
Embodiment 3:
With 125 kilograms of sour milks, purify waste water 98 kilograms, 1.3 kilograms of Xylo-Mucine stablizers, 0.25 kilogram of Sodium Cyclamate, 0.32 kilogram of butter flavour, 0.13 kilogram of mixing and stirring of citric acid, make 225 kilograms of mixed solutions, pass through homogeneous again, pasteurization cools to 45 ℃; After adding 225 kilograms of beer, add 3 liquor dry yeast again and stir; Pack into and ferment in the pop can, temperature is controlled at 40 ℃ of fermentations 8 hours, makes milk beer beverage of the present invention through 80 ℃ of pasteurizations.
Claims (8)
1, a kind of milk beer beverage, this beverage are that beer, sour milk, water, stablizer, sweeting agent, acidic flavoring agent and essence are mixed, and add the beverage that yeast saccharomyces cerevisiae makes at encloses container back warp everfermentation.
2, milk beer beverage according to claim 1, the raw materials used weight proportion of this beverage is: beer 10-80%, sour milk 5-70%, water 15-80% and an amount of stablizer, sweeting agent, acidic flavoring agent, essence, yeast saccharomyces cerevisiae.
3, milk beer beverage according to claim 1 and 2, described sour milk are to adopt prior art to make through lactobacillus-fermented with milk, goat milk or mare's milk.
4, milk beer beverage according to claim 1 and 2, described stablizer are Xylo-Mucine, pectin, guar gum or its mixture.
5, milk beer beverage according to claim 1 and 2, described yeast saccharomyces cerevisiae are saccharomyces cerevisiae liquid, beer dried yeast, liquor dry yeast or its mixture.
6, a kind of preparation method of milk beer beverage, this method comprises following step:
(1), sour milk, water, stablizer, sweeting agent, acidic flavoring agent, essence is mixed in proportion stir, homogeneous, pasteurization cools to 20-60 ℃;
(2), add homogeneous behind beer and the yeast saccharomyces cerevisiae in proportion;
(4), ferment in the encloses container of packing into, temperature is controlled at 20-50 ℃ of fermentation 4-12 hour, promptly makes milk beer beverage of the present invention through sterilization.
7, according to the preparation method of the described milk beer beverage of claim 6, described in encloses container the zymotechnique step, be directly raw material to be packed into to finish fermenting process in the beverage bottle.
8, according to the preparation method of the described milk beer beverage of claim 6, described in encloses container the zymotechnique step, be raw material to be packed into to finish fermenting process in the sealed fermenting jar earlier, and then be filled in beverage bottle or the pop can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510074535 CN1699537A (en) | 2004-06-23 | 2005-05-26 | Milk beer beverage and method for making same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410049636.1 | 2004-06-23 | ||
| CN 200410049636 CN1594526A (en) | 2004-06-23 | 2004-06-23 | Milk beer beverage and method for making same |
| CN 200510074535 CN1699537A (en) | 2004-06-23 | 2005-05-26 | Milk beer beverage and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1699537A true CN1699537A (en) | 2005-11-23 |
Family
ID=35475785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510074535 Pending CN1699537A (en) | 2004-06-23 | 2005-05-26 | Milk beer beverage and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1699537A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| CN112063461A (en) * | 2020-09-15 | 2020-12-11 | 杨晴 | Preparation method of Detype yeast wheat beer with original yoghourt flavor |
-
2005
- 2005-05-26 CN CN 200510074535 patent/CN1699537A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| WO2012022115A1 (en) * | 2010-08-17 | 2012-02-23 | 新疆天润生物科技股份有限公司 | High-quality yeast and preparation of milk beer drink thereof |
| CN112063461A (en) * | 2020-09-15 | 2020-12-11 | 杨晴 | Preparation method of Detype yeast wheat beer with original yoghourt flavor |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |