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Milk-beer beverage and preparation method thereof

A beverage and milk beer technology, which is applied in the direction of milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of the appearance stability of milk beer, the stability of milk beer is not improved, and the stabilizer pollutes the environment, etc. Achieve the effect of promoting intestinal digestion, improving the flavor of milk beer, saving time and production costs

Active Publication Date: 2019-11-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the way to maintain the stability of milk beer is to add related stabilizers, but the stabilizers will have the defects of polluting the environment and affecting the taste of milk beer
[0004] The patent application number 201310486176.8 discloses "a production method of low-fat milk beer beverage rich in live bacteria". problems such as fat floating and enhance its stability, but did not point out how to solve the problems of protein precipitation, carbon dioxide gas and trace alcohol produced in the fermentation process that have a certain impact on the appearance stability of milk beer
[0005]There is currently no research on improving the stability of milk beer by enzymatic hydrolysis

Method used

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  • Milk-beer beverage and preparation method thereof
  • Milk-beer beverage and preparation method thereof
  • Milk-beer beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Exploring the effects of different enzyme types on milk beer

[0047] The first step is to prepare the original emulsion: dissolve in the ratio of skim milk powder: white sugar: prebiotics: water = 10:10:1:79 by mass fraction, shake well to make it fully dissolved.

[0048] The second step of enzymatic hydrolysis: when the milk is cooled to room temperature, add neutral protease, papain, and bromelain to hydrolyze for 4 hours, and the enzyme activities are all 60,000 U / 100mL.

[0049] The third step is to heat to kill the enzyme: 85°C for 20min

[0050] The fourth step is to ferment the enzymolysis solution: when it is cooled to 37°C-42°C, inoculate Lactobacillus delbrueckii and Streptococcus thermophilus for 109 CFU / 100mL, the ratio is 1:1, at the same time inoculate Saccharomyces cerevisiae 10 9 CFU / 100mL, fermented at 30°C for 15h to produce a new type of milk beer.

[0051] The fifth step is to draw 0.1mL in 100mL milk beer for gradient dilution, use MR...

Embodiment 2

[0057] Example 2: Exploring the effects of different enzyme activities on milk beer

[0058] The first step is to prepare the original emulsion: dissolve in the ratio of skim milk powder: white sugar: prebiotics: water = 10:10:1:79 by mass fraction, shake well to make it fully dissolved.

[0059] The second step of enzymatic hydrolysis: when the milk is cooled to room temperature, add neutral protease to hydrolyze for 4 hours. Ten thousand U / 100mL.

[0060] The third step is to heat to kill the enzyme: 85°C for 20min

[0061] The fourth step is to ferment the enzymolysis solution: when it is cooled to 37°C-42°C, inoculate Lactobacillus delbrueckii and Streptococcus thermophilus for 10 9 CFU / 100mL, the ratio is 1:1, at the same time inoculate Saccharomyces cerevisiae 10 9 CFU / 100mL, fermented at 30°C for 15h to produce a new type of milk beer.

[0062] The fifth step is to draw 0.1mL in 100mL of milk beer for gradient dilution, use MRS agar medium to inoculate Lactobacillus...

Embodiment 3

[0064] Example 3: Exploring the effects of different bacilli: coccus ratios on milk beer

[0065] The first step is to prepare the original emulsion: dissolve in the ratio of skim milk powder: white sugar: prebiotics: water = 10:10:1:79 by mass fraction, shake well to make it fully dissolved.

[0066] The second step of enzymatic hydrolysis: when the milk is cooled to room temperature, add neutral protease to hydrolyze for 4 hours, and the enzyme activity is 60,000 U / 100mL.

[0067] The third step is to heat to kill the enzyme: 85°C for 20min

[0068] The fourth step is to ferment the enzymolysis solution: when it is cooled to 37°C-42°C, inoculate Lactobacillus delbrueckii and Streptococcus thermophilus for 10 9 CFU / 100mL, bacillus: coccus ratio of 10:1, 5:1, 2:1, 1:1, 1:2, 1:5, 1:10, simultaneously inoculate Saccharomyces cerevisiae 10 9 CFU / 100mL, fermented at 30°C for 15h to produce a new type of milk beer.

[0069] The fifth step is to draw 0.1mL in 100mL of milk beer f...

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Abstract

The invention belongs to the technical field of enzyme hydrolysis milk beverage production, and particularly relates to a milk-beer beverage and a preparation method thereof. Fructo-oligosaccharide and white granulated sugar are added into skimmed milk to be prepared into original mild liquid, then protease is added for hydrolysis, after sterilization and enzyme inactivation, lactobacillus delbrueckii, streptococcus thermophilus and saccharomyces cerevisiae are inoculated for synchronous fermentation, and the milk-beer beverage is prepared. According to the milk-beer beverage and the preparation method thereof, proteins are hydrolyzed into amino acids and short peptides through the protease to solve the problem of protein precipitation, thereby improving the appearance stability of milk beer. The fructo-oligosaccharide is added in the fermentation process, which is conductive to retaining the flavor of milk and improves nutritive value of the milk, and the milk-beer beverage also has afunction of promoting intestinal digestion, is pleasant and refreshing in flavor, has good stability, and is a nutrient-rich beverage.

Description

technical field [0001] The invention relates to the technical field of enzyme hydrolyzed milk beverage production, in particular to a milk beer beverage and a preparation method thereof. Background technique [0002] Milk beer is a "marginal" product between wine and milk drinks, and has the dual characteristics of dairy products and wine. For those who can't drink enough, milk beer with a small amount of alcohol can be used as a substitute, and milk beer has a unique flavor, which is incomparable to beer. In addition, the new grape milk beer also has very important health functions, such as anti-aging, anti-cancer and so on. [0003] Milk beer contains a large amount of casein, which is prone to protein precipitation and other appearance instability. The carbon dioxide gas and trace alcohol produced during the fermentation process also make it more difficult to control the appearance stability of milk beer, and the method used to ensure the appearance of the product Stabi...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127A23C9/12
CPCA23C9/1307A23C9/127A23C9/1209A23V2400/137A23V2400/249
Inventor 刘冬梅郭水连赵晓晴胡金双庄钰蓉
Owner SOUTH CHINA UNIV OF TECH
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