摘要
研究了马铃薯的护色条件，结果表明，以０．０５％浓度的ＮａＨＳＯ３溶液浸泡１０ｍｉｎ为佳。分析表明，马铃薯干和大米成分相似，各自以３０％添加量作为辅料，制得的两种麦汁均能满足啤酒酿造的要求，所酿啤酒的理化指标都符合国家标准ＧＢ４９２７。
The methods to prevent potato from browning were studied.The results showed that it is best immersing potato slices into 0.05% NaHSO3 solution for 10 minutes.The ingredients of dried potato slices are close to that of rice.Both of the wort added potato(30%)and the wort added rice(30%)were satisfied the brewing standard.But the amount of total amino acid in the wort added potato was rather higher than that of rice.
出处
《酿酒科技》
1999年第5期63-65,共3页
Liquor-Making Science & Technology
关键词
啤酒
马铃薯
辅料
可行性
beer
potato
auxiliary material
practicability
