CN112868767A - Osmanthus fragrans milk beer beverage and preparation method thereof - Google Patents
Osmanthus fragrans milk beer beverage and preparation method thereof Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title abstract 4
- 235000013336 milk Nutrition 0.000 title abstract 4
- 239000008267 milk Substances 0.000 title abstract 4
- 210000004080 milk Anatomy 0.000 title abstract 4
- 235000013361 beverage Nutrition 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 title 1
- 244000242564 Osmanthus fragrans Species 0.000 title 1
- 241000333181 Osmanthus Species 0.000 abstract 7
- 235000019082 Osmanthus Nutrition 0.000 abstract 7
- 238000000855 fermentation Methods 0.000 abstract 4
- 230000004151 fermentation Effects 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 3
- 229930006000 Sucrose Natural products 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 235000020244 animal milk Nutrition 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 235000014655 lactic acid Nutrition 0.000 abstract 2
- 239000004310 lactic acid Substances 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 239000003381 stabilizer Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000003717 Boswellia sacra Nutrition 0.000 abstract 1
- 240000007551 Boswellia serrata Species 0.000 abstract 1
- 235000012035 Boswellia serrata Nutrition 0.000 abstract 1
- 239000004863 Frankincense Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
本发明涉及食品加工技术领域，涉及一种桂花奶啤饮品及其制备方法；原料为：动物乳80‑100份、白砂糖10‑20份、桂花酱5‑10份、稳定剂0.5‑1.0份、乳化剂0.2‑0.6份、水50‑60份、乳酸菌发酵剂0.1‑0.3份、酵母菌1‑3份；方法为：首先制备桂花酱和桂花汁液；在动物乳中添加白砂糖、乳酸菌发酵剂，经发酵、后熟得到发酵液；将白砂糖、稳定剂以及乳化剂混合，经灭菌、烘干、热水溶解、冷却得到混合物，加入发酵液经均质、灭菌后的溶液，再加入桂花汁液和酵母菌进行发酵，经后熟、灭菌、冷却，得到桂花奶啤饮品；本发明制备方法简单，成本较低，所得奶啤饮料是一种集桂花香、乳香、酒香三味于一体，极具市场潜力。The invention relates to the technical field of food processing, and relates to a sweet-scented osmanthus milk beer drink and a preparation method thereof. The raw materials are: 80-100 parts of animal milk, 10-20 parts of white sugar, 5-10 parts of sweet-scented osmanthus sauce, and 0.5-1.0 parts of stabilizer , 0.2-0.6 parts of emulsifier, 50-60 parts of water, 0.1-0.3 parts of lactic acid bacteria starter, and 1-3 parts of yeast; the method is: firstly prepare sweet-scented osmanthus sauce and sweet-scented osmanthus juice; add white sugar and lactic acid bacteria to the animal milk for fermentation fermented and post-ripened to obtain a fermentation liquid; mix white sugar, stabilizer and emulsifier, sterilize, dry, dissolve in hot water, and cool to obtain a mixture, add the homogenized and sterilized solution of the fermentation liquid, Then add sweet-scented osmanthus juice and yeast for fermentation, after-ripening, sterilizing and cooling to obtain sweet-scented sweet-scented sweet-scented osmanthus milk beer beverage; the preparation method of the invention is simple, the cost is low, and the obtained milk beer beverage is a kind of sweet-scented osmanthus, frankincense and wine. Three flavors in one, great market potential.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an osmanthus milk beer beverage and a preparation method thereof.
Background
With the development of economy and the improvement of the living standard of people, people pay attention to nutrition, health care and green of diet, and various low alcohol type and health care beverages are increasingly favored by people. The milk beer is a novel milk beverage prepared by fermenting cow milk, goat milk, donkey milk, horse milk, camel milk or defatted milk powder reconstituted milk thereof serving as raw materials through lactic acid bacteria and saccharomycetes in two steps, contains rich nutrient substances such as protein, water-soluble vitamins and amino acids, accords with the concept of advocating food nutrition and health by modern people, and has a wide market prospect. However, milk beer still has some problems at present, on one hand, most domestic milk beer manufacturers adopt commercial saccharomyces cerevisiae to perform milk beer fermentation, so that the taste of the product is the same and the variety is single. On the other hand, the milk beer with only original taste on the market cannot meet the pursuit of people for the diversified tastes of milk beer products.
Osmanthus fragrans is one of ten traditional famous flowers in China, and is well known as a flower fragrance. Besides appreciation, the product has high edible and medicinal values, and is widely used as food seasoning and health-care product raw materials by Chinese people since ancient times. The traditional Chinese medicine considers that the sweet osmanthus is warm in nature and pungent in taste, the decoction warms the middle-jiao to dispel cold, warms the stomach to relieve pain, can reduce phlegm and remove blood stasis, and has certain curative effects on inappetence, excessive phlegm cough and asthma, intestinal wind and blood dysentery and amenorrhea and abdominal pain. The sweet osmanthus has refreshing fragrance, and is helpful for eliminating fatigue. The sweet osmanthus is added into the milk beer, so that the nutritional value and the health-care function of the milk beer are increased, the milk beer is endowed with elegant and fresh sweet osmanthus taste, and the milk beer becomes a low-alcohol milk beverage integrating three flavors of sweet osmanthus fragrance, frankincense and wine fragrance.
At present, few enterprises are used for producing milk beer in China, the milk beer varieties appearing in the market are single, the ethanol content is high, and the flavor is poor.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to overcome the technical defects in the prior art and provide the osmanthus milk beer beverage and the preparation method thereof.
The present invention achieves the above-described object by the following technical means.
Firstly, providing an osmanthus milk beer beverage which is composed of the following raw materials in parts by weight: 80-100 parts of animal milk, 10-20 parts of white granulated sugar, 5-10 parts of sweet osmanthus sauce, 0.25-0.5 part of stabilizer, 0.25-0.5 part of emulsifier, 50-60 parts of water, 0.1-0.3 part of lactobacillus leavening agent and 1-3 parts of kluyveromyces marxianus;
the water is preferably distilled water; the Kluyveromyces marxianus has been preserved in 26.6.2017 and is abbreviated as CGMCC (China general microbiological culture Collection center), and the preservation number is as follows: CGMCC NO.14274, strain number: SXJ 2. Meanwhile, based on the applied patent of the strain: a proliferation culture medium of Kluyveromyces marxianus and its preparation method (CN201910827684.5) are provided.
The invention also provides a preparation method of the sweet osmanthus milk beer beverage, which comprises the following specific steps:
(1) selecting fresh sweet osmanthus, removing receptacle, washing with water, and steaming; after draining water from the cooked sweet osmanthus, adding salt into the sweet osmanthus for kneading to obtain a sweet osmanthus-salt mixture, and finally weighing white granulated sugar according to the mass of the sweet osmanthus-salt mixture; the mass ratio of the sweet osmanthus and salt mixture to the white granulated sugar is 3-4: 1; firstly, paving a part of sweet osmanthus and salt mixture at the bottom of a bottle, and then paving a layer of white granulated sugar on the sweet osmanthus and salt mixture; spreading a layer of sweet osmanthus salt mixture on the white granulated sugar, repeating the steps, stopping bottling when the bottling amount is 80-85% of the bottle volume, and simultaneously ensuring that the uppermost layer is the white granulated sugar, namely covering the lower layer of sweet osmanthus salt mixture with the white granulated sugar; sealing, standing at low temperature for a while, and drying to obtain flos Osmanthi Fragrantis sauce;
(2) preparing sweet osmanthus juice: stirring the sweet osmanthus sauce prepared in the step (1) by using a tissue triturator, filtering the stirred sweet osmanthus sauce by using a screen, and homogenizing the obtained solution at high pressure to obtain sweet osmanthus juice for later use;
(3) preparing an ortho-acid emulsion: adding white granulated sugar into animal milk, inoculating a lactobacillus starter, fermenting for 24-36 hours at 30-37 ℃ until curd, and performing after-ripening treatment to obtain fermentation liquor a;
(4) preparing materials: uniformly mixing white granulated sugar, a stabilizer and an emulsifier, sterilizing, drying, adding hot water for dissolving, and cooling to room temperature to obtain a mixture b;
(5) mixing the fermentation liquor a obtained in the step (3) with the mixture b obtained in the step (4), homogenizing, filling and sterilizing to obtain mixed fermentation liquor c;
(6) and (3) adding the sweet osmanthus juice prepared in the step (2) into the mixed fermentation liquid c obtained in the step (5) to obtain mixed sweet osmanthus fermentation liquid, inoculating Kluyveromyces marxianus yeast into the mixed sweet osmanthus fermentation liquid for fermentation, and after-ripening, sterilizing and cooling after fermentation, obtaining a finished product, namely the sweet osmanthus milk beer beverage.
Further, the temperature of the hot water cooking in the step (1) is 95-100 ℃, and the time is 2-5 min.
Further, when the salt is added in the step (1) for kneading, the amount of the salt is 1-3% of the total mass of the osmanthus fragrans.
Further, the temperature of the step (1) is 4 ℃ for a period of time under the low-temperature condition, and the time is 5-7 days; the drying temperature is 28-30 ℃, and the drying time is 36-48 h.
Further, the stirring time in the step (2) is 10-15 min; the mesh number of the screen is 100-150 meshes; the high-pressure homogenizing conditions are as follows: 30 to 50MPa for 10 to 20 min.
Further, the animal milk in the step (3) comprises cow milk, goat milk, donkey milk, horse milk or camel milk; the mass volume ratio of the white granulated sugar to the animal milk is 7-9 g: 100 mL.
Further, the lactobacillus leavening agent in the step (3) is commercial streptococcus thermophilus and lactobacillus bulgaricus leavening agent, and the mass concentration of the lactobacillus leavening agent in the animal milk is 0.1 percent; the after-ripening conditions are as follows: after-ripening for 24-36 h at 4 ℃.
Further, in the step (4), the dosage relationship among the white granulated sugar, the stabilizer, the emulsifier and the hot water is 7-9 g: 0.25-0.5 g: 0.25-0.5 g: 60 ml; the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min; the temperature of the hot water is 70-75 ℃.
Further, the volume ratio of the fermentation liquid a to the mixture b in the step (5) is 1: (2-3); the homogenization conditions are as follows: 10-20 MPa for 20-30 min; the sterilization conditions are as follows: and (3) at 95 ℃ for 2-3 min.
Further, the volume ratio of the sweet osmanthus juice to the mixed fermentation liquor c in the step (6) is (5-10): 100; the inoculation amount of the Kluyveromyces marxianus accounts for 2-3% of the volume of the mixed fermentation liquid c.
Further, the fermentation temperature in the step (6) is 28-30 ℃, and the fermentation time is 16-20 hours; after-ripening is carried out at the temperature of 4 ℃ for 24-36 h; the sterilization method comprises pasteurization, and sterilizing at 75 deg.C for 15 min.
The invention has the beneficial effects that:
the osmanthus milk beer beverage prepared by the secondary fermentation method has unique flavor, good taste, uniform and fine tissue, rich foam and higher nutritive value; the obtained milk beer beverage is a low-alcohol fermented beverage which integrates three flavors of osmanthus fragrance, frankincense and wine fragrance and is suitable for people of all ages.
The Kluyveromyces marxianus used in the invention can generate proteolytic enzyme, water-soluble vitamins, free amino acids and other substances during fermentation, and through secondary fermentation, the protein and fat in the fresh milk are degraded into micromolecules which are easier to digest and absorb, and the flavor and the quality of the milk beer are improved.
In addition, essence is not used, so that the prepared sweet osmanthus milk beer beverage has more natural fragrance, unique flavor and novel mouthfeel; meanwhile, the milk powder contains a large amount of saccharomycetes and lactobacillus thalli, can improve the micro-ecology of the digestive tract, is beneficial to digestion and absorption, enhances substances with immune function, can improve the immunity of a human body, and can improve symptoms such as lactose intolerance, constipation, diarrhea and the like; is more nutritious and healthy, and can be eaten for a long time.
The preparation method is simple, the cost is low, the used raw materials are easy to obtain, and the added strains and milk amount are optimized; in the aspect of cost control, the existing seasoning milk beer fermentation generally needs about 3% of lactic acid bacteria and about 5% of yeast, the consumption of the lactic acid bacteria is large, and the cost is high because the milk is fermented all over.
Detailed Description
The invention is further illustrated by the following specific examples.
The lactic acid bacteria starter used in this example was commercial powder of Streptococcus thermophilus and Lactobacillus bulgaricus; purchased from bekko science limited, beijing.
The kluyveromyces marxianus used in the fermentation process of the embodiment is a bacterial liquid obtained by activating kluyveromyces marxianus; the yeast activation process is as follows: and (3) putting the frozen strain into YPD broth, wherein the volume ratio of the strain inoculation amount to the YPD broth is 2-3: 100, performing shake-flask culture for 14-16 h under the conditions of the temperature of 28-30 ℃ and the rotating speed of 140-160 rpm, and repeating the operations for three times to obtain activated Kluyveromyces marxianus bacterial liquid for fermenting the osmanthus fragrans milk beer.
Example 1:
the sweet osmanthus milk beer beverage is prepared from the following raw materials in parts by weight: 80 parts of cow milk, 16 parts of white granulated sugar, 5 parts of sweet osmanthus sauce, 0.5 part of stabilizer, 0.25 part of emulsifier, 60 parts of distilled water, 0.1 part of lactobacillus leavening agent and 3 parts of kluyveromyces marxianus.
The preparation method of the sweet osmanthus milk beer comprises the following steps:
(1) selecting fresh osmanthus, removing receptacle, unqualified petals and other impurities, cleaning dust on the surfaces of the petals with deionized water, steaming and boiling the osmanthus for 2min with hot water at 100 ℃, draining water, adding salt accounting for 1% of the total mass of the osmanthus, kneading to obtain an osmanthus salt mixture, adding the osmanthus salt mixture and white granulated sugar into a bottle according to the mass ratio of 3:1, firstly spreading part of the osmanthus salt mixture at the bottom of the bottle, and then spreading a layer of white granulated sugar on the osmanthus salt mixture; spreading a layer of sweet osmanthus salt mixture on the white granulated sugar, repeating the steps until the bottling amount is 80% of the bottle volume, covering the sweet osmanthus salt mixture with the white granulated sugar, sealing, placing in a refrigerator at 4 ℃ for 7 days, and then placing in an oven at 30 ℃ for 48 hours to obtain sweet osmanthus sauce for later use;
(2) preparing sweet osmanthus juice: stirring the sweet osmanthus sauce prepared in the step (1) for 15min by using a tissue triturator, filtering the sweet osmanthus sauce by using a 100-mesh sieve, and homogenizing the obtained juice under high pressure for 15min under the condition of 30MPa to obtain sweet osmanthus juice for later use;
(3) preparing an ortho-acid emulsion: selecting cow milk as the animal milk, adding white granulated sugar into the cow milk, wherein the dosage ratio of the white granulated sugar to the animal milk is 9 g: 100 mL; inoculating commercial streptococcus thermophilus and lactobacillus bulgaricus starter with the mass concentration of 0.1% in cow milk, uniformly mixing, fermenting for 24h at 37 ℃ until curd is formed, and then after-ripening for 36h at 4 ℃ to obtain fermentation liquor a;
(4) preparing materials: preparing materials: weighing white granulated sugar, a stabilizer and an emulsifier, uniformly mixing, sterilizing at 121 ℃ for 15min, drying, and dissolving with hot water, wherein the dosage relationship of the white granulated sugar, the stabilizer, the emulsifier and the hot water is 7 g: 0.5 g: 0.25 g: 60ml, and cooling to room temperature to obtain a mixture b;
(5) mixing the fermentation liquor a obtained in the step (3) with the mixture b obtained in the step (4), wherein the volume ratio of the fermentation liquor a to the mixture b is 1:2, homogenizing under 20MPa for 30min, filling, and sterilizing at 95 ℃ for 3min to obtain mixed fermentation liquor c;
(6) adding the sweet osmanthus juice prepared in the step (2) into the mixed fermentation liquid c obtained in the step (5), wherein the addition amount of the sweet osmanthus juice is 5% of the volume of the sweet osmanthus juice, then adding Kluyveromyces marxianus yeast with the volume of 3% of the mixed fermentation liquid c to ferment, carrying out secondary fermentation for 20h at the temperature of 30 ℃, carrying out after-ripening for 36h at the temperature of 4 ℃, carrying out pasteurization for 15min at the temperature of 75 ℃, and cooling to room temperature to obtain a finished product, namely the sweet osmanthus milk beer beverage.
Example 2:
the sweet osmanthus milk beer beverage is prepared from the following raw materials in parts by weight: 100 parts of cow milk, 14 parts of white granulated sugar, 8 parts of sweet osmanthus sauce, 0.5 part of stabilizer, 0.5 part of emulsifier, 50 parts of distilled water, 0.1 part of lactic acid bacteria starter and 2 parts of Kluyveromyces marxianus.
The preparation method of the sweet osmanthus milk beer comprises the following steps:
(1) selecting fresh osmanthus, removing receptacle, unqualified petals and other impurities, cleaning dust on the surfaces of the petals with deionized water, steaming and boiling the osmanthus for 2min with hot water at 100 ℃, draining water, adding salt accounting for 1% of the total mass of the osmanthus, kneading to obtain an osmanthus salt mixture, adding the osmanthus salt mixture and white granulated sugar into a bottle according to the mass ratio of 3:1, firstly spreading part of the osmanthus salt mixture at the bottom of the bottle, and then spreading a layer of white granulated sugar on the osmanthus salt mixture; spreading a layer of sweet osmanthus salt mixture on the white granulated sugar, repeating the steps until the bottling amount is 80% of the bottle volume, covering the sweet osmanthus salt mixture with the white granulated sugar, sealing, placing in a refrigerator at 4 ℃ for 7 days, and then placing in an oven at 30 ℃ for 48 hours to obtain sweet osmanthus sauce for later use;
(2) preparing sweet osmanthus juice: stirring the sweet osmanthus sauce prepared in the step (1) for 15min by using a tissue triturator, filtering the sweet osmanthus sauce by using a 100-mesh sieve, and homogenizing the obtained juice under high pressure for 20min under the condition of 30MPa to obtain sweet osmanthus juice for later use;
(3) preparing an ortho-acid emulsion: selecting cow milk as the animal milk, adding white granulated sugar into the cow milk, wherein the dosage ratio of the white granulated sugar to the animal milk is 7 g: 100 mL; inoculating commercial streptococcus thermophilus and lactobacillus bulgaricus starter with the mass concentration of 0.1% in cow milk, uniformly mixing, fermenting for 24h at 37 ℃ until curd is formed, and then after-ripening for 36h at 4 ℃ to obtain fermentation liquor a;
(4) preparing materials: weighing white granulated sugar, a stabilizer and an emulsifier, uniformly mixing, sterilizing at 121 ℃ for 15min, drying, and dissolving with hot water, wherein the dosage relationship of the white granulated sugar, the stabilizer, the emulsifier and the hot water is 7 g: 0.5 g: 0.25 g: 60ml, and cooling to room temperature to obtain a mixture b;
(5) mixing the fermentation liquor a obtained in the step (3) with the mixture b obtained in the step (4), wherein the volume ratio of the fermentation liquor a to the mixture b is 1:2, homogenizing under 20MPa for 30min, filling, and sterilizing at 95 ℃ for 3min to obtain mixed fermentation liquor c;
(6) adding the sweet osmanthus juice prepared in the step (2) into the mixed fermentation liquid c obtained in the step (5), wherein the addition amount of the sweet osmanthus juice is 8% of the volume of the sweet osmanthus juice, then adding Kluyveromyces marxianus yeast with the volume of 2% of the mixed fermentation liquid c to ferment, carrying out secondary fermentation for 20h at the temperature of 28 ℃, carrying out after-ripening for 36h at the temperature of 4 ℃, carrying out pasteurization for 15min at the temperature of 75 ℃, and cooling to room temperature to obtain a finished product, namely the sweet osmanthus milk beer beverage.
Example 3:
the sweet osmanthus milk beer beverage is prepared from the following raw materials in parts by weight: 90 parts of cow milk, 16 parts of white granulated sugar, 5 parts of sweet osmanthus sauce, 0.5 part of stabilizer, 55 parts of distilled water, 0.1 part of lactic acid bacteria starter and 3 parts of Kluyveromyces marxianus;
the preparation method of the sweet osmanthus milk beer comprises the following steps:
(1) selecting fresh osmanthus, removing receptacle, unqualified petals and other impurities, cleaning dust on the surfaces of the petals with deionized water, steaming and boiling the osmanthus for 2min with hot water at 100 ℃, draining water, adding salt accounting for 1% of the total mass of the osmanthus, kneading to obtain an osmanthus salt mixture, adding the osmanthus salt mixture and white granulated sugar into a bottle according to the mass ratio of 3:1, firstly spreading part of the osmanthus salt mixture at the bottom of the bottle, and then spreading a layer of white granulated sugar on the osmanthus salt mixture; spreading a layer of sweet osmanthus salt mixture on the white granulated sugar, repeating the steps until the bottling amount is 80% of the bottle volume, covering the sweet osmanthus salt mixture with the white granulated sugar, sealing, placing in a refrigerator at 4 ℃ for 7 days, and then placing in an oven at 30 ℃ for 48 hours to obtain sweet osmanthus sauce for later use;
(2) preparing sweet osmanthus juice: stirring the sweet osmanthus sauce prepared in the step (1) for 15min by using a tissue triturator, filtering the sweet osmanthus sauce by using a 100-mesh sieve, and homogenizing the obtained juice under high pressure for 15min under the condition of 30MPa to obtain sweet osmanthus juice for later use;
(3) preparing an ortho-acid emulsion: selecting cow milk as the animal milk, adding white granulated sugar into the cow milk, wherein the dosage ratio of the white granulated sugar to the animal milk is 8 g: 100 mL; inoculating commercial streptococcus thermophilus and lactobacillus bulgaricus starter with the mass concentration of 0.1% in cow milk, uniformly mixing, fermenting for 24h at 37 ℃ until curd is formed, and then after-ripening for 36h at 4 ℃ to obtain fermentation liquor a;
(4) preparing materials: weighing white granulated sugar, a stabilizer and an emulsifier, uniformly mixing, sterilizing at 121 ℃ for 15min, drying, and dissolving with hot water, wherein the dosage relationship of the white granulated sugar, the stabilizer, the emulsifier and the hot water is 8 g: 0.5 g: 0.25 g: 60ml, and cooling to room temperature to obtain a mixture b;
(5) mixing the fermentation liquor a obtained in the step (3) with the mixture b obtained in the step (4), wherein the volume ratio of the fermentation liquor a to the mixture b is 1:3, homogenizing under 20MPa for 30min, filling, and sterilizing at 95 ℃ for 3min to obtain mixed fermentation liquor c;
(6) adding the sweet osmanthus juice prepared in the step (2) into the mixed fermentation liquid c obtained in the step (5), wherein the addition amount of the sweet osmanthus juice is 5% of the volume of the sweet osmanthus juice, then adding Kluyveromyces marxianus yeast with the volume of 3% of the mixed fermentation liquid c to perform fermentation, performing secondary fermentation at 28 ℃ for 20h, performing after-ripening at 4 ℃ for 36h, performing pasteurization at 75 ℃ for 15min, and cooling to room temperature to obtain a finished product, namely the sweet osmanthus milk beer beverage.
Sensory evaluation and quality index determination:
the yeast inoculation concentration can affect the flavor and quality of milk beer fermentation. The alcohol-containing beverage standard (GB/T10789-2015) and the fermentation type lactobacillus beverage standard (Q/XTR0307S-2019) in China require that the ethanol content of a milk beer sample is lower than 0.5 percent, and the acidity is between 40-75 DEG T. The milk beer prepared by the three embodiments is subjected to measurement of ethanol content, acidity, protein content and total solid index and sensory evaluation. Sensory evaluation of milk beer: sensory evaluations were performed by 10 panelists subjected to sensory evaluation, and the main evaluation items and items were referred to table 1.
TABLE 1 sensory evaluation rules
TABLE 2 sensory evaluation comparison of three examples
TABLE 3 milk beer quality index determination results
As can be seen from table 2, the milk beer prepared in example 1 has the highest sensory evaluation and score, and the milk beer prepared by the method has the advantages of harmonious and full milk fragrance, wine fragrance and osmanthus fragrance, unique fragrance, fresh texture, moderate sweet and sour taste, refreshing and fine taste and moderate killing taste; as can be seen from Table 3, all three examples meet the criteria for producing milk beer.
In conclusion, the milk beer prepared by the invention has unique fragrance, unique flavor and novel taste; meanwhile, the milk powder contains a large amount of saccharomycetes and lactobacillus thalli, can improve the micro-ecology of the digestive tract, is beneficial to digestion and absorption, enhances substances with immune function, can improve the immunity of a human body, and can improve symptoms of lactose intolerance, constipation, diarrhea and the like.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
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| CN114231367A (en) * | 2021-12-27 | 2022-03-25 | 光明乳业股份有限公司 | Milk beer naturally containing sweet banana flavor and preparation method thereof |
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