摘要
为了开发竹汁保健饮品,研究了竹原汁的制备、竹汁添加量、竹汁添加方式和发酵时间等在啤酒酿造过程中添加竹汁的工艺流程。通过正交试验和感官评定的方法得出最佳工艺:在主发酵结束后添加5%的竹汁,发酵15 d。实验结果表明,该工艺酿制的成品啤酒具有突出的竹汁清香,口味纯正爽口。同时给出了竹汁啤酒的质量指标。
In order to develop bamboo leaf beverage, the technologies of bamboo juice addition during the beer brewing process were studied, such as the preparation of bamboo juice, the addition of bamboo juice, the adding approach and the fermentation time etc. With orthogonal test and sensory evaluation, the optimal technology was set as the following：5% addition of bamboo juice for 15 d after the main fermentation. With a special bamboo juice smell,the final draft beer tastes cool. The quality indicators of bamboo juice draft beer were put forward as well.
出处
《江苏调味副食品》
2009年第5期23-26,共4页
Jiangsu Condiment and Subsidiary Food
关键词
竹汁
发酵
啤酒
质量指标
bamboo juice
fermentation
beer
quality indicator
