A kind of production method of yak whey low-alcohol beverage

Abstract

The invention discloses a production method of a yak whey low alcohol beverage. The production method comprises the following steps: with whey generated during production of a yak milk cheese as a basic raw material, adding a Tibetan Plateau special product Highland barley to supplement a carbon source, fermenting with a beer yeast, then further fermenting with lactic acid bacteria, separating a broth, purifying and sterilizing to obtain the low alcohol beverage which is rich in vitamins, amino acid and various minerals and is sweet and sour in taste. According to the yak whey low alcohol beverage disclosed by the invention, except a small quantity of alcohol, the fermentation product also contains a great amount of vitamins, mineral elements and microbial metabolites with biological activity, so that the physiology functional characteristics of the beverage are improved; in addition, the production process is simple, the production cost is low, the quality of product is high, and wastewater does not exist to pollute environment.

Description

technical field [0001] The invention relates to a production method of fermented whey low-alcohol beverage. Background technique [0002] Yak is a special breed of cattle formed after long-term natural selection and self-adaptation under the severe natural conditions of plateau, hypoxia, dry grass period and ice-covered period of about half a year. my country is the country with the largest number of yaks, accounting for more than 95% of the total number of yaks in the world. They are mainly distributed in the plateau mountainous areas of Qinghai, Sichuan, Gansu, Xinjiang, Yunnan and other places. Due to the special growth environment of yaks, yak milk has its special nutritional value. Yak milk is famous for its high content of milk fat, milk protein, dry matter and lactose, and has very little pollution. It is a natural green food. [0003] In our country, due to various reasons such as economy, technology and dietary customs, cheese production is still in its infancy. I...

AI Technical Summary

Problems solved by technology

This not only wastes nutritional resources and reduces the economic benefits of the enterprise, but also causes much greater environmental pollution than sludge due to the high content of lactose in whey and the consumption of dissolved oxygen in water.