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
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[0024] Example 1
[0025] Prepared in parts by weight: Prepare 500 parts of yogurt, 400 parts of water, 100 parts of apple juice, 5.5 parts of pectin, 30 parts of sugar, and 1.0 part of malic acid prepared by conventional methods, mix well, and preheat to 55℃ to homogenize. Pasteurize, cool down to 40℃;
[0026] Add 30 parts of Kluyveromyces marxianus A3 strain, control the temperature at 40°C, and ferment for 7 hours;
[0027] Fill it into a can, control the temperature at 40°C, ferment for 5 hours, and sterilize to prepare a milk beer beverage.
Example Embodiment
[0028] Example 2
[0029] Prepared by weight: 200kg of sour donkey milk, 700kg of water, 50kg of pineapple juice, 1.5kg of pectin, 1.5kg of sodium hydroxymethylcellulose, 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, 1.2kg of lactic acid, mix, mix well, preheat to 60℃ for homogenization, pasteurize, and cool to 20℃;
[0030] Add 10Kg of Kluyveromyces marxianus A3 bacterial liquid and 10kg of beer yeast liquid, control the temperature at 20℃, and ferment for 20 hours;
[0031] Fill it into a glass bottle, seal it, control the temperature at 35°C, ferment for 4 hours, and sterilize to prepare a milk beer beverage.
Example Embodiment
[0032] Example 3
[0033] Prepared in parts by weight: 250kg of sour camel milk prepared by conventional methods, 600kg of water, 150kg of cantaloupe juice, 2.5kg of sodium hydroxymethylcellulose, 2.3kg of sucrose ester, 1.0kg of monoglyceride, 20kg of fructose syrup, and lactic acid 1.2kg, 0.5kg of malic acid, mix and stir evenly, preheat to 58℃, homogenize, pasteurize, and cool to 30℃;
[0034] Add 15Kg of Kluyveromyces marxianus A3 bacterial liquid and 10kg of Candida milk liquor, control the temperature at 30℃, and ferment for 15 hours;
[0035] Fill it into a PE bottle and seal, control the temperature at 25°C, ferment for 6 hours, and sterilize to prepare a milk beer beverage.
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