奶啤的研制

Preparation of milk beer

以牛奶、麦芽和酒花为主要原料,通过二次生物发酵研制出具有奶香和啤酒风味的奶啤饮料。通过实验确定奶啤的最佳配方及生产工艺流程并对奶啤的稳定性进行探讨,从而研制出即有啤酒的低酒精度、泡沫丰富和适度的二氧化碳,又具有酸乳饮料的酸甜可口、营养全面的奶啤饮料。

A savory beer-like beverage called milk Beer has been developed from malt, milk and hop. The formulation and procedure of the milk beer were studied. The stability of the milk beer was discussed in this article. The milk beer tasted good because it conatained both the smell of milk and the flavor of beer, and other advantages such as: low alcohol content, rich froth, proper quantity of carbon dioxide.