摘要
采用二次煮出法糖化工艺。糖化配料为50％麦芽,30％大米,20％小麦粉。小麦粉和大米在糊化锅内添加。工艺进展顺利,成品酒各项化验指标合格,泡沫持久性明显提高,口味醇厚,原料成本可降低,13～140％。
The wort is prepared by dobule-decoction mash process, and the ingredients including 50% malt, 30% rice and 20% wheat flour. The Wheat flour and rice are charged into the mash kettle.The brewing processes are carried out and compared with the controls.The result of the finished beer is normal.The wheat flour gives rise to especially good form charcteristics and the beer has good flavour. It is possible to reduce 13-14% cost of raw materials.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第1期27-31,共5页
Food and Fermentation Industries
