The Study Of Kefir Milk Beer

The new concept milk beer beverage with unique technological characteristic and unique flavor was made with combining beer production technology with the yoghurt beverage production technology, and the plan of design of production scale of 50,000 tons of annual output was confirmed. The main researches are as followed:(1) The microorganism strains, which were needed to make milk beer, were screened. The stains and the inoculum concentrations were respectively: x-strain 0.2%, s-strain 0.5%, yeast 1.5%, and the three stages temperatures technique was used.(2) The impact on product quality of every link of the processing technology and operation conditions of production had been probed into. In order to make the protein and fat appearance of the milk beverage steady PGA and were added with 3.4 The prescription for the raw materials of barley and rice was 40:60. Suitable amount of the hops was 0.05‰, milk powder was 4%;X-strain should be used so that the flavor was stronger.(3) The proper sterilization conditions of end product were 66-68° C, 15 min.(4) According to enterprise's characteristic and production scale, the plan of design of production scale of 50,000 tons per year had been confirmed. The quality requirement of raw materials, production technology specification requirement, equipment selection and assembly line, production process key control point requirement and test of products requirement had been confirmed.