Preparation method of kiwi fruit beer cofermented by lactobacillus and yeast

• Main Authors: WANG LEI, WANG XINXIN, TIAN YANGTAO
• Format: Patent
• Language: Chinese; English
• Published: 01.02.2017
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention discloses a preparation method of kiwi fruit beer cofermented by lactobacillus and yeast. The method comprises the following steps: mixing kiwi fruit juice and 10-12 degrees P wort in a volume ratio of 1:7-1:10 to constitute a fermentation culture medium, inoculating a lactobacillus solution, fermenting at 32-38 DEG C for 16-32 hours, inoculating beer yeast, and cofermenting to obtain the kiwi fruit beer. The kiwi fruit beer prepared by the preparation method provides an option for people, who like drinking beer and especially often drink beer, for protecting the stomach/intestines and liver from hurt of alcohol. The kiwi fruit beer has the lactobacillus viable count of 10 CFU/mL specified in the lactic acid bacteria drink in Chinese Standard, has sufficient complementary quantity of vitamin C, and maintains the aromatic and thick mouthfeel of beer. The kiwi fruit beer has stable quality, does not generate any precipitate after being placed for a long time, and has long storage period. 本发明公开了种乳酸