关键词: 无糖奶啤, 后酵温度, 后酵时间, 木糖醇, 响应面

Abstract: Milk beer is a high-value-added,low-alcohol advanced milk drink made from fresh milk,malt and hops and using secondary biological fermentation technology. At present, domestic milk beer has high sucrose content,and there is no sugar-free milk beer product in the market. In order to enrich the types of milk beer,this experiment used xylitol as a sucrose substitute to develop a sugar-free characteristic milk beer.On the basis of single-factor experiment,the formula and process of sugar-free milk beer were optimized. The results showed that the wheat liquid ratio was 1∶5（kg/L）,the malt solution was saccharized and filtered,boiled 0.2 g/L Cascard hops for 30 min,boiled 0.2 g/L Czech Sachs hops for 45 min,connected to 0.2% El yeast for 5 days then mixed with fermented milk（5∶1）,filtered for 10 h after 28 ℃,added 1‰ sucralose, 5% xylitol,0.3% emulsifying agent,and 20 Mpa homogenized twice after sterilization. Under this process condition,the sugar-free milk beer has a high sensory score,the wine aroma and frankincense are harmonious,and full of flavor.

Key words: sugar-free milk beer, rear yeast temperature, rear yeast time, xylitol, response surface