无糖奶啤的研制  

Development of Sugar-free Milk Beer

作　　者：牟泓羽 李媛[1] 余智瑾 赵存朝 彭磊 MU Hongyu;LI Yuan;YU Zhijin;ZHAO Cunchao;PENG Lei(Yunnan Agricultural University,Kunming Yunnan 650201;Kunming Institute of Biological Manufacturing Co.,Ltd.,Kunming Yunnan 650201;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming Yunnan 650201;Yunnan Province Characteristic Resource Food Biological Manufacturing Engineering Research Center,Kunming Yunnan 650201)

机构地区：[1]云南农业大学,云南昆明650201 [2]昆明生物制造研究院有限公司,云南昆明650201 [3]云南省高原特色农业产业研究院,云南昆明650201 [4]云南省特色资源食品生物制造工程研究中心,云南昆明650201

出　　处：《中国乳业》2022年第7期97-102,共6页China Dairy

摘　　要：奶啤是以鲜牛乳、麦芽、酒花为主要原料,利用二次生物发酵技术酿制的一种高附加值,低醇的高级乳制饮品。目前国内奶啤蔗糖含量高,市场上还没有无糖奶啤的产品,为了丰富奶啤的种类,本试验用木糖醇作为蔗糖替代品,研制出一款无糖的特色奶啤。在单因素试验基础上,利用响应面优化无糖奶啤的配方及工艺。结果表明,小麦料液比为1∶5(kg/L),将麦芽料液进行糖化、过滤,投入0.2 g/L卡斯卡特啤酒花煮沸30 min,添加0.2 g/L捷克萨兹啤酒花煮沸45 min后,接入0.2%的艾尔酵母,20℃的条件下发酵5天,然后与发酵乳(5∶1)混合,在28℃下后酵10 h后过滤,加入1‰的三氯蔗糖、5%木糖醇、0.3%复配乳化增稠剂,20 Mpa均质两次,灭菌后得到成品。在此工艺条件下,得到的无糖奶啤感官评分较高,酒香和乳香和谐一体,风味饱满。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.

关 键 词：无糖奶啤 后酵温度 后酵时间 木糖醇 响应面 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]