沙棘奶啤的研制生产与质量控制  

Development,Production and Quality Control of Sea Buckthorn Milk Beer

作　　者：安美玲 陈琪 喻文丽 张欢欢 寇晓萌 陈维维 李新玲 AN Meiling;CHEN Qi;YU Wenli;ZHANG Huanhuan;KOU Xiaomeng;CHEN Weiwei;LI Xinling(Xinjiang Tianrun Biological Technology Co.,Ltd.,Urumchi Xinjiang 830000)

机构地区：[1]新疆天润生物科技股份有限公司,新疆乌鲁木齐830000

出　　处：《中国乳业》2024年第9期85-89,96,共6页China Dairy

基　　金：新疆兵团科技计划项目-发酵乳制品研发团队(2022CB014-2);新疆兵团第12师重点领域科技攻关项目(SRS2022007,SRS2022005)。

摘　　要：以沙棘、牛乳为主要原料,利用乳酸菌、酵母菌进行两阶段发酵,去除沙棘的苦味及酸涩感,同时增加牛乳的奶香及啤酒的酵母香,自主产生丰富泡沫及二氧化碳带来碳酸饮料的快乐感,通过工艺及产品配方优化、生产过程、质量控制,研制生产一款独特风味并带有强烈刹口感的沙棘口味乳酸菌饮料——沙棘奶啤。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.

关 键 词：沙棘 奶啤 酵母菌 生产 质量控制 

分 类 号：TS262.5[轻工技术与工程—发酵工程]