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Malt yak whey fermented beer product and preparation method thereof

A technology of yak milk and products, which is applied in the field of brewing, can solve the problems of mare's milk odor, alcohol content, low sales volume, and poor taste, and achieve nutritional balance, reduce nutritional loss, and promote consumption.

Pending Publication Date: 2021-07-27
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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AI Technical Summary

Problems solved by technology

But at present milk wine market sales volume is very low, mainly because its taste is not good, has mare's milk smell and high alcohol content, is not accepted by consumers in general

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] specific implementation plan

[0015] 1. Preferably, according to claim 1, a kind of double sake and its preparation method are characterized in that: the ratio of fermentation raw materials in step (1): by adjusting the ratio of traditional malt and highland barley malt, the saccharification experiment is carried out, and the physical and chemical properties of wort are carried out. The property test finally determined that traditional malt: highland barley malt = 80:20. Based on factors such as β-glucan content, flavor and taste, and shelf life of the product, it is most appropriate to select a raw material ratio of wheat malt: highland barley malt = 4:1.

[0016] 2. Preferably, saccharification in step (2): the saccharification process adopts feeding at 45°C for 20 minutes, holding at 55°C for 50 minutes, and holding at 66°C for 70 minutes. 5.77, the acidity is normal, it can ensure good stability after mixing with yak whey, and the obtained wort is clear and transp...

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Abstract

The invention relates to a malt yak whey fermented beer product and a preparation method thereof, and relates to the technical field of wine brewing. The preparation method of the double-whey wine mainly comprises the following steps: proportioning fermentation raw materials, saccharifying, filtering, treating yak whey, performing pasteurization, inoculating, performing membrane separation sterilization and the like. The invention provides the preparation method of the double-whey wine product, the produced Qingzhai wine is balanced in nutrition and has the effects of reducing blood fat, blood sugar and cholesterol, resisting cancers, preventing obesity and the like, a proper amount of yak whey is added into the product, the nutritional value of the product is increased, the flavor and the taste are improved, and the product has potential health effects, is suitable for women to drink, and is welcomed by people.

Description

technical field [0001] The invention relates to the technical field of brewing with wheat malt and highland barley malt as main raw materials, in particular to a preparation method of double sake. Background technique [0002] Shuangqingjiu uses wheat malt and Tibetan highland barley malt as the main raw materials. After saccharification and cooling, it is supplemented with Tibetan yak whey, inoculated with yeast, and a series of blending processes to obtain a functional milk beer with rich nutrients. In terms of innovation, this product uses beer puree combined with yak whey fermentation to produce milk beer, and uses the probiotic properties of highland barley to prepare health-care beer puree. The high content of β-glucan in Tibetan highland barley endows the beer with a mellow taste At the same time, this product combines local high-protein yak whey, animal and plant proteins, fully exerts the complementary role of proteins, has high nutritional value and excellent taste...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00C12H1/07C12R1/865
CPCC12C5/00C12C5/004C12C12/00C12H1/063
Inventor 邱冀冀亚洲徐嘉潞张丽博窦庆哲何宛芙
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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