摘要
为增加微型自酿啤酒的品种,该文介绍了酿造微型自酿姜汁啤酒的方法。将生姜和大枣分别制成姜汁和枣汁,随麦汁一起添加至发酵罐发酵。成品中原麦汁浓度为10±0.2°P,酒精含量≥3.4%(体积分数),总酸≤2.4mL/dL,双乙酰≤0.10 mg/L。
In order to widen the variety of mini beer, this ＂article introduces the brewing technology of mini ginger beer, Wort, ginger juice and Chinese date juice are mixed together, Then all the raw materials are put into the fermentation tank, In the final product, the content of pure wort is 10 ±0.2°P,spirit content ≥3.4% （volume）, total acid 42.4 mL/dL,double acetyl ≤0.10 mg/L.
出处
《江苏调味副食品》
2006年第4期21-23,33,共4页
Jiangsu Condiment and Subsidiary Food
关键词
生姜
大枣
啤酒
酿造
ginger
Chinese date
beer
brewage
