China Dairy ›› 2022, Vol. 0 ›› Issue (7): 97-102.doi: 10.12377/1671-4393.22.07.20

• DAIRY INDUSTRY • Previous Articles    

Development of Sugar-free Milk Beer

MU Hongyu1, LI Yuan1, YU Zhijin2,4, ZHAO Cunchao3,4,*, PENG Lei3,4   

  1. 1Yunnan Agricultural University,Kunming Yunnan 650201;
    2Kunming Institute of Biological Manufacturing Co.,Ltd.,Kunming Yunnan 650201;
    3Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming Yunnan 650201;
    4Yunnan Province Characteristic Resource Food Biological Manufacturing Engineering Research Center, Kunming Yunnan 650201
  • Online:2022-07-25 Published:2022-08-02

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

CLC Number: 

  • TS275.4
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