摘要
以 6 0 %大麦芽和 4 0 %小麦芽为原料 ,经上面酵母和乳酸菌L4混合发酵 ,研制生产出白啤酒。从 4株乳酸菌中筛选出适合白啤酒生产的L4菌 ,通过对发酵方式的选择 ,确定了酵母BLS 1和乳酸菌L4混合发酵方式 ,同时对酒花添加量、接种量及发酵温度和时间进行了讨论 ,制定出工艺路线 ,所得白啤酒质量符合标准。
White beer was produced with 60% barley malt and 40% wheat malt by mixed culture of Saccharomyces cerevisiae and lactic bacteria L4 Strain L4 was screened from 4 lactic bacteria strains A mixed brew of S crevisiae BLS 1 and lactic bacteria L4 was determined,hopping rate,inoculum size,fermentation temperature and fermentation period were also discussed The brewed white beer can reach beer standard
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第3期48-52,共5页
Food and Fermentation Industries
