Abstract:

A new-type drink, which is a low-alcohol milk beer containing carbon dioxide, was made through the fermentation of fresh milk with bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus and yeast. Single-factor method and orthogonal array design were adopted to optimize the fermentation parameters to attain the highest sensory and proper alcohol degree. Compared with other three Angel brand dry yeast products such as wine active dry yeast, high-temperature resistant and highly-active dry yeast, and highly-active dry yeast, beer active dry yeast was more suitable for the production of milk beer because product yielded using it has a pleasant sour-sweet taste and elegant mouthfeel and is a fabulous combination of milk and beer. The best flavor of product was achieved by the simultaneous inoculation of yeast and Lactobacillus starter for fermentation. The optimal fermentation conditions were confirmed as follows: inoculation of 5% yeast and 3% Lactobacillus starter, and fermentation at 28 ℃ for 16 h.

Key words: bifidobacterium, milk beer, technology