CN102031208B - Production method of milk beer - Google Patents

Abstract

The invention relates to a production method of milk beer, which is characterized by comprising the following steps: gelatinizing malt and other raw materials, saccharifying, filtering, adding hops, boiling, adding a thickening agent, and removing coagula after the thickening agent is dissolved, thereby obtaining transparent fermented liquor; mixing 5-35 wt% of skimmed milk and 65-95 wt% of fermented liquor, cooling to at most 20 DEG C, regulating the pH value to less than 4.6, and adding yeast for fermentation; and after the fermentation finishes, removing the yeast to obtain the milk beer. The milk beer has full beer flavor, and has the advantages of high casein content and abundant nutrition.

Description

A kind of working method of the beer of suckling

Technical field:

The present invention relates to a kind of working method of the beer of suckling, belong to koumiss and make the field.

Background technology:

Koumiss historical of long standing and well established.In Western Han Dynastry's period before more than 2000 years, northern China nomadic people just brewage and drink kumiss.Along with the progress of science and technology and milk resource become increasingly abundant, make the suitability for industrialized production koumiss become possibility, milk beer is exactly wherein a kind of.

The working method of milk beer has two kinds at present.A kind ofly be and traditional process for beer production and irrelevant, directly use skimmed milk (or milk powder), sugar to ferment together, do not extract casein.Brewing method like one Chinese patent application number 02108627.3 1 kinds of beer of suckling; One Chinese patent application number 200410034103.6 1 kinds of active pure fresh-milk beer; The milk beer of one Chinese patent application number 200810146555.1 milky-drinks external appearance characteristics, the method for manufacture of one Chinese patent application number 03109975.0 milk beer and carbonic milk etc.

Another kind is to combine traditional process for beer production; The back is removed in the extraction of casein in the milk ferments with wheat juice; Like one Chinese patent application number 200510080894.0 milk beer production methods, the prescription of one Chinese patent application number 200510085752.3 1 kinds of beer of suckling and brewing method etc.

Comparatively speaking, it is more that the milk beer that first method is produced contains casein, and more as milk or milk beverage, nutritive value is also higher for outward appearance, but because raw material and technology and traditional beer difference are big, thereby lack the due local flavor of beer.The milk beer that second method is produced, more approaching with beer on raw material and technology, have plentiful beer flavor, but owing to removed casein, thereby the nutritive value of the milk beer of producing has reduced.

It is full to the purpose of this invention is to provide a kind of beer flavor, contains the junket egg, the milk beer that is of high nutritive value.

Summary of the invention:

The present invention is achieved in that

(1) with Fructus Hordei Germinatus, rice raw material through past stone, deironing, quantitatively, pulverize after, get into adjunce copper, mash is resolved in the brew kettle saccharification, filter; Add hops then and boil, fully stir, add thickening material, treat that thickening material dissolves fully; The coagulum that reduces phlegm and internal heat obtains transparent mash;

(2) be that skimmed milk and the quality that step (1) obtains of 5%-35% is that the transparent mash of 65%-95% mixes with quality, what obtain oyster white or milk yellow gives out distinctive fragrance of beer and milk, and the mash of the peculiar bitter taste of beer is arranged;

(3) mash that step (2) is obtained cools to≤and 20 ℃, regulate its ph＜4.6;

(4) in the resulting mash of step (3), add beer yeast fermenting;

(5) after the fermentation ends, obtain the beer of suckling after removing yeast.

In step (1), add thickening material; And in step (3), regulate ph＜4.6 of mash, and can keep stable in the caseic mash effectively, make the milk beer of producing that full traditional beer local flavor promptly arranged; Contain abundant casein simultaneously, improved the nutrition of milk beer.

Specific embodiment:

Example 1 with Fructus Hordei Germinatus 700kg, rice 300kg through past stone, deironing, quantitatively, pulverize after, add water 5000kg, get into adjunce copper, mash is resolved in the brew kettle saccharification.Mash is filtered, add hops and boil, fully stir, add thickening material.Treat that thickening material dissolves fully, the coagulum that reduces phlegm and internal heat obtains transparent mash.The 1000kg defatted fresh milk is joined in the mash, mash cools to≤and 20 ℃, regulate its ph＜4.6, add beer yeast fermenting, after-ripening.Remove sedimentary yeast, can, sterilization, decals promptly becomes finished product.

Example 2 with Fructus Hordei Germinatus 1400kg, rice 600kg through past stone, deironing, quantitatively, pulverize after, add water 10000kg, get into adjunce copper, mash is resolved in the brew kettle saccharification.Mash is filtered, add hops and boil, fully stir, add thickening material.Treat that thickening material dissolves fully, the coagulum that reduces phlegm and internal heat obtains transparent mash.The 25000kg defatted fresh milk is joined in the mash, mash cools to≤and 20 ℃, regulate its ph＜4.6, add beer yeast fermenting, after-ripening.Remove sedimentary yeast, can, sterilization, decals promptly becomes finished product.

Claims (1)

1. the working method of the beer of suckling is characterized in that:

(1) with Fructus Hordei Germinatus, rice raw material through past stone, deironing, quantitatively, pulverize after, get into adjunce copper, mash is resolved in the brew kettle saccharification, filter; Add hops then and boil, fully stir, add thickening material, treat that thickening material dissolves fully; The coagulum that reduces phlegm and internal heat obtains transparent mash;

(2) be that skimmed milk and the quality that step (1) obtains of 5%-35% is that the transparent mash of 65%-95% mixes with quality, obtain giving out distinctive fragrance of beer and milk, the mash of the peculiar bitter taste of beer being arranged of oyster white or milk yellow;

(3) mash that step (2) is obtained cools to≤and 20 ℃, regulate its ph＜4.6;

(4) in the resulting mash of step (3), add beer yeast fermenting;

(5) after the fermentation ends, obtain the beer of suckling after removing yeast.