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Preparation of high-quality saccharomycetes and milk beer beverage thereof

A high-quality yeast and yeast technology, applied in the preparation of alcoholic beverages, beer brewing, fungi, etc., can solve the problems of high cost and complicated technology, and achieve the effects of easy absorption, inhibition of cancer cells, and improvement of immunity Effect

Active Publication Date: 2011-01-19
XINJIANG TIANRUN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned milk beer (wine) technology is complex and costly; or enzymatically hydrolyzed protein, or added alcohol, or added beer, or filled with carbon dioxide, which is an incompletely fermented product

Method used

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  • Preparation of high-quality saccharomycetes and milk beer beverage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation in parts by weight: Mix 500 parts of yogurt prepared by conventional methods, 400 parts of water, 100 parts of apple juice, 5.5 parts of pectin, 30 parts of white sugar, and 1.0 part of malic acid, stir evenly, preheat to 55°C for homogeneity, Pasteurization, cooling to 40°C;

[0026] Add 30 parts of Kluyveromyces marxii A3 bacterial liquid, control the temperature at 40°C, and ferment for 7 hours;

[0027] Fill it into pop-top cans, control the temperature at 40°C, ferment for 5 hours, and sterilize to obtain the milk beer beverage.

Embodiment 2

[0029] Preparation by weight: 200kg of sour donkey milk, 700kg of water, 50kg of pineapple juice, 1.5kg of pectin, 1.5kg of hydroxymethylcellulose sodium, 1.3kg of sucrose ester, 1.2kg of monoglyceride, and 10kg of white sugar prepared by conventional methods , 5kg of honey, 5kg of fructose syrup, and 1.2kg of lactic acid are mixed, stirred evenly, preheated to 60°C for homogenization, pasteurized, and cooled to 20°C;

[0030] Add 10Kg of Kluyveromyces marxii A3 bacterial liquid and 10 kg of beer yeast liquid, control the temperature at 20°C, and ferment for 20 hours;

[0031] Fill and seal in a glass bottle, control the temperature at 35° C., ferment for 4 hours, and sterilize to obtain a milk beer beverage.

Embodiment 3

[0033] Preparation in parts by weight: 250kg of sour camel milk, 600kg of water, 150kg of cantaloupe juice, 2.5kg of hydroxymethyl cellulose sodium, 2.3kg of sucrose ester, 1.0kg of monoglyceride, 20kg of fructose syrup, lactic acid 1.2kg, 0.5kg of malic acid, mix and stir evenly, preheat to 58°C for homogeneity, pasteurize, cool down to 30°C;

[0034] Add 15Kg of Kluyveromyces marxii A3 bacterial liquid and 10 kg of Candida kefir liquid, control the temperature at 30°C, and ferment for 15 hours;

[0035] Fill it into a PE bottle and seal it, control the temperature at 25° C., ferment for 6 hours, and sterilize to obtain a milk beer beverage.

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PUM

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Abstract

The invention provides preparation of high-quality saccharomycetes and milk beer beverage thereof, which comprises the following steps of: according to a formula, mixing 10 to 70 weight parts of sour milk, 15 to 80 weight parts of water, 5 to 20 weight parts of juice, 3 to 10 weight parts of sweetener, 0.3 to 0.6 weight part of stabilizing agent and 0.1 to 0.3 weight part of acidity agent, preheating the mixture to between 55 and 60 DEG C, homogenizing and pasteurizing the mixture, and cooling the mixture to between 20 and 50 DEG C; adding 1 to 3 parts of saccharomycetes into the mixture, controlling the temperature to be between 20 and 50 DEG C, and fermenting the mixture for 6 to 24 hours; and filling the fermented mixture into a closed container, controlling the temperature to be between 20 and 40 DEG C, fermenting the mixture for 4 to 10 hours, and sterilizing the fermented product to obtain the high-quality milk beer beverage. The sour milk is prepared from cow milk, sheep milk, ass milk, mare milk and camel milk by lactic acid bacteria fermentation respectively. The selected stabilizing agent consists of sodium hydroxymethyl cellulose, pectin, sucrose ester and glycerin; the sweetener consists of white sugar, honey and high fructose corn syrup; and the acidity agent is lactic acid or malic acid or mixture thereof. Preserved and registered high-quality Kluyveromyces marxianus var. marxianus A3 (CGMCC No. 3781) also can be mixed with beer saccharomycetes and milk wine candida to form a fermenting agent for use.

Description

technical field [0001] The invention relates to high-quality yeast and its first use, especially the yeast is processed with a variety of yoghurts with high nutritional value, and the obtained milk beer beverage is excellent, adding new varieties to the beverage product market. Background technique [0002] Milk beer is a beverage fermented by yeast. It is nutritious, sweet and sour, and contains a small amount of alcohol and carbon dioxide. It is a healthy drink with a unique flavor. Because milk beer is an acidic milk drink, it contains more protein and fat, and a small amount of alcohol and carbon dioxide produced by fermentation makes it difficult to control the stability of the product, and it is easy to cause fat floating and protein precipitation, so the control of the fermentation process is very important. In addition, the yeast cells in the milk beer fermentation process will produce yeast odor and bitter taste after autolysis, which will affect the taste of milk b...

Claims

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Application Information

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IPC IPC(8): C12C11/02C12C12/00C12C5/02C12N1/16C12R1/645C12R1/865C12R1/72
CPCC12G3/02
Inventor 汪义如刘朋龙蒋丽萍李新玲
Owner XINJIANG TIANRUN BIOTECH
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