红枣羊乳啤的制备及其稳定性

为丰富羊乳产品，开阔羊乳市场，给消费者带来更多的消费选择，实验以山羊乳、麦芽、红枣、酒花为主要原料，分别通过乳酸菌的乳酸发酵和酵母菌的酒精发酵后，将得到的红枣羊乳酸液和啤酒原浆按一定体积比配比，制备出兼具酸乳、啤酒、碳酸饮料风味和保健功能的新型红枣羊乳啤饮料，并通过测定沉淀率和稳定系数对其稳定性进行分析。结果表明：当红枣羊乳酸液与啤酒原浆的体积比为1∶1，红枣羊乳酸液中红枣汁添加量12%、羧甲基纤维素钠添加量0.2%、果胶添加量0.15%、蔗糖酯添加量0.1%、白砂糖添加量4%时生产的红枣羊乳啤口感最佳，稳定性最好。

Development and Stability of Beer Incorporated with Fermented Goat Milk with Added Red Date Juice

In recent years, goat milk has attracted growing attention from consumers, which has highlighted the importanceof enriching the types of goat milk products, expand the goat milk market and providing more options for consumers. Afermented alcoholic beverage with the blended flavors of yoghurt, beer and carbonated beverage was developed consistingof original beer produced by alcoholic fermentation of malt and hops with yeast and lactic acid bacteria fermented goat milkwith added red date juice. The stability of the formulated beverage was evaluated based on precipitation rate and stabilitycoefficient. The best taste and stability were achieved concurrently when the original beer was blended with the fermentedgoat milk added with 12% red date juice, 0.2% CMC-Na, 0.15% pectin, 0.1% sucrose ester and 4% white granulated sugar.