Formula of milk beer and making process

A milk beer and formula technology, applied in beer brewing and other directions, can solve the problem of high cost of small-scale production, and achieve the effects of rich foam, milky white color and sweet taste.

Inactive Publication Date: 2006-03-29
王世新 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also possible to use whey to make whey powder, but it requires a lot of investment, and th

Method used

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  • Formula of milk beer and making process
  • Formula of milk beer and making process
  • Formula of milk beer and making process

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0037] Produce 100Kg milk beer

[0038] Formula: 100Kg of milk is extracted from fat and protein, 88.5Kg of left whey is extracted, 0.5Kg of compound flora such as Bifidobacterium, Kluyveromyces, Saccharomyces cerevisiae, and Candida lactis, 10Kg of malt, 0.5Kg of hops, beer Yeast 0.5Kg.

[0039] crafting process:

[0040] The milk that has passed the inspection is put into a pasteurization tank and sterilized at 75°C for 30 minutes, then cooled to 38°C for cream separation, and the casein is removed from the milk, leaving 88.5Kg of whey, and cooled to 135°C for 7 minutes. 36°C, add Bifidobacterium, Kluyveromyces, Saccharomyces cerevisiae, Candida lactis and other complex flora, control the fermentation temperature between 32--36°C, ferment for 7 days, add the fermented whey liquid 10Kg malt, 0.5Kg hop saccharification (saccharification is operated according to the ordinary beer process), the degree of saccharification wort is 10°, filtered and cooled to 9°C, put into the fe...

example 2

[0042] Production of 100Kg nutritionally enhanced milk beer

[0043] Formula: 10Kg of whey powder, 73.5Kg of water, 10Kg of malt, 0.5Kg of hops, 0.5Kg of compound flora such as bifidobacterium, Kluyveromyces, and Candida lactis, 0.5Kg of beer yeast, and 5Kg of defatted powder.

[0044] crafting process:

[0045] Dissolve 10Kg of whey powder in water (purified water), sterilize at 75°C for 30 minutes after melting, cool down to 36°C, pour into a fermenter and add 0.5Kg of complex flora, ferment for 3-7 days, add fermented whey liquid to 10Kg Malt, 0.5Kg hop saccharification (saccharification is operated according to the ordinary beer process), the degree of saccharification wort is 10°, filtered and cooled to 9°C, poured into the fermenter and added with 0.5Kg of beer yeast for fermentation, during the 20-day fermentation process, it is operated according to the ordinary beer process , Mix sterilized skim milk or skim powder reduced milk into the sake tank. Put the fermented ...

example 3

[0047] Formula for producing 100Kg milk beer

[0048] Whey liquid 90.5Kg, malt 8Kg, hops 0.5Kg, Max varietal yeast, lactose red yeast compound flora 0.5Kg, beer yeast 0.5Kg.

[0049] crafting process:

[0050] Pasteurize the inspected milk, lower the temperature to 36°C--40°C, separate the cream and extract the casein; sterilize the whey at 100--135°C; sterilize the whey at 100°C for 15 minutes After sterilization, add 8Kg of malt and 0.5Kg of hops for saccharification. The saccharification is operated according to the ordinary beer process, the degree of saccharification wort is 8°, filtered and cooled to 9°C, put into the fermenter, add 0.5Kg of beer yeast for fermentation, and add kefir complex bacteria Group 0.5Kg. During the 20-day fermentation process, it was operated according to the ordinary beer process. The fermented milk beer was poured into the sake tank and kept for 24 hours. At 0°C-3°C, the carbon dioxide pressure was 1.2Kg and filled in the bottle. After testi...

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PUM

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Abstract

A milk beer is proportionally prepared from fresh milk whey, composite milk wine yeast, malt, beer hop, beer yeast, purified water and other auxiliaries through sterilizing milk, cooling, extracting casein, sterilizing whey liquid, cooling, fermenting, adding composite milk wine yeast, fermenting, adding malt and hop, saccharifying, fermenting, adding beer yeast and fermenting. Its advantages are refreshing milk smell, and rich nutrients including ammino acids, vitamines, carotene, etc.

Description

1. Technical field [0001] The formula and brewing method of milk beer of the present invention belong to the field of food. 2. Background technology [0002] At present, when some dairy factories produce and process cheese or casein, all the whey is discharged from the ditch, because whey contains vitamins, amino acids, mineral elements and lactose, and various nutrients containing 33-55% milk. It is also possible to use whey to make whey powder, but a lot of money needs to be invested, and the cost of small-scale production is relatively high, which is difficult to accept, so the whey has to be discharged. 3. Contents of the invention [0003] The technical problem solved by the present invention is: fully and reasonably comprehensively utilizing whey, which not only has the rich mellow taste, foam, and light milk taste of beer, but also contains various amino acids, trace elements, vitamins and carotene needed by the human body. The formula and the brewing method of a k...

Claims

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Application Information

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IPC IPC(8): C12C12/00
Inventor 王世新王永新
Owner 王世新
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