Red jujube and goat milk beer and preparation process of red jujube and goat milk beer

Abstract

The invention discloses red jujube and goat milk beer. The red jujube and goat milk beer is prepared from a red jujube and goat milk lactic acid liquid and originally brewed beer according to the volume ratio of (1:0.5) to (1:2), wherein the red jujube and goat milk lactic acid liquid is prepared from the following raw materials in parts by weight: 100 parts of goat milk, 10-15 parts of red jujube juice, 0.3-0.5 part of compound lactobacilli, 4-8 parts of a sweetening agent, and 0.35-0.5 part of a stabilizer; and the originally brewed beer is prepared from the following raw materials in parts by weight: 150 parts of malt juice, 0.075-0.15 part of hops and 0.3-0.75 part of beer yeast. The invention also discloses a preparation process of the red jujube and goat milk beer. With goat milk, malt and red jujubes as raw materials, lactic acid fermentation and alcoholic fermentation are respectively carried out, and then after-ripening fermentation on the lactic acid is carried out in a mixing manner. The red jujube and goat milk beer disclosed by the invention is good in stability, pure in color and good in taste, has the flavors of yoghourt and beer, has the fragrance of the red jujube and the irritate taste of carbon dioxide, caters to the tastes of consumers, is healthy, nutrient, green and health novel beverage, and has a wide market prospect.

Description

technical field [0001] The invention relates to a jujube goat milk beer and a preparation process thereof, belonging to the technical field of food fermentation. Background technique [0002] In my country, fresh milk has a long history of being made into various dairy products, and milk wine is very popular because of its rich nutritional value and unique flavor. Foaming milk wine is milk beer. Traditional milk beer uses milk, hops, and malt as the main raw materials. It is made into milk beer with rich nutrition and unique flavor through lactic acid fermentation and alcohol fermentation. Because it has the characteristics of yogurt, beer and carbonated drinks Flavor has become a new type of healthy drink. [0003] In recent years, with the continuous emergence of milk problems, more and more consumers have begun to feel a sense of fear towards milk, and people are looking for new milk sources that are more nutritious and of higher quality. As a new type of milk source, g...

AI Technical Summary

Problems solved by technology

In this method, alcoholic fermentation is carried out after mixing yogurt and beer, so that the carbon dioxide and alcohol produced in the fermentation process may cause the protein in the yogurt to precipitate, the milk fat will rise, and the nutrients in the prepared milk beer will be unstable.

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