With sea-buckthorn and milk as the main raw materials,lactic acid bacteria and yeast are used to carry out two-stage fermentation,which removes the bitterness and astringence brought by sea buckthorn itself,and increases the milk flavor of milk and the yeast flavor of beer. The rich foam and carbon dioxide produced by ourselves bring the happiness of carbonated drinks.Through the optimization of technology and product formula,production process and quality control,a unique flavor and strong taste of seabuckthorn milk beverage --seabuckthorn milk beer was developed and produced.
AN Meiling
,
CHEN Qi
,
YU Wenli
,
ZHANG Huanhuan
,
KOU Xiaomeng
,
CHEN Weiwei
,
LI Xinling
. Development,Production and Quality Control of Sea Buckthorn Milk Beer[J]. China Dairy, 2024
, 0(9)
: 85
-89
.
DOI: 10.12377/1671-4393.24.09.15
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