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

A preparation process, a technology for goat milk beer, applied in beer brewing, biochemical equipment and methods, microorganisms, etc., can solve the problems of precipitation, unstable nutritional components of milk beer, rising milk fat, etc., to achieve stable components and improve human health. Immunity, the effect of eliminating taint

Active Publication Date: 2015-01-07
济南泉康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Preparation of jujube goat milk beer

[0064] The process is as follows:

[0065] (1) Preparation of beer brewing:

[0066] Grind 300g of selected high-quality malt to separate the skin from the content without breaking the content, then heat the water to 65°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1:5, keep the temperature at 65°C and heat for 1 hour, then raise the temperature to 78°C and filter with gauze to obtain wort. Add 1.25g of hops to the wort three times, first boil the wort for 10 minutes, then add hops with 20% of the total mass of hops, continue to boil for 30 minutes, then add hops with 60% of the total mass of hops, and then add hops after the 50th minute of boiling Hops with a total mass of 20% continue to boil for 20 minutes. Use a sugar meter to measure the sugar content. If the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort is co...

Embodiment 2

[0077] Preparation of jujube goat milk beer

[0078] (1) Preparation of beer brewing:

[0079] Grind 350g of selected high-quality malt to separate the skin from the content without breaking the content, then heat the water to 68°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1.5:5, keep the temperature at 68°C and heat for 1 hour, then raise the temperature to 80°C and filter with gauze to obtain wort. Add 1.0g of hops to the wort three times, first boil the wort for 10 minutes, then add hops with 20% of the total mass of hops, continue to boil for 30 minutes, add hops with 60% of the total mass of hops, and add the total hops after boiling for 50 minutes The hops with 20% quality continue to boil for 20 minutes, measure the sugar content with a sugar meter, if the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort is cooled, it is poured into a fermenter, and then 4...

Embodiment 3

[0083] Preparation of jujube goat milk beer

[0084] (1) Preparation of beer brewing:

[0085] Grind 330g of selected high-quality malt to separate the skin from the content, and the content is broken but not broken, then heat the water to 66°C, put the peeled malt content into the water, the quality of malt and water The ratio is 1.3:5, keep the temperature at 66°C and heat for 2 hours, then raise the temperature to 75°C and filter with gauze to obtain wort. Add 0.8g of hops to the wort three times, first boil the wort for 10 minutes, then add hops accounting for 20% of the total mass of hops, continue to boil for 30 minutes, then add hops accounting for 60% of the total mass of hops, add after the 50th minute of boiling The hops accounting for 20% of the total mass of hops, continue to boil for 20 minutes, measure the sugar content with a sugar meter, if the sugar content is too high, add water and continue to boil until the sugar content drops to 1.5°P-2°P. After the wort...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865C12R1/46C12R1/225
Inventor 王存芳娄新曼朱玉英
Owner 济南泉康生物科技有限公司
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