摘要
在鲜啤酿造过程中添加苹果浓缩汁研制保健鲜啤酒,通过正交试验确定最佳发酵工艺条件。结果表明,苹果汁在主发酵高泡期添加,苹果浓缩汁稀释后添加量为30%,发酵度控制在65%为最佳;该产品兼具鲜啤酒和苹果的风味特点,是生津止渴与解暑的理想保健饮品。
Concentrated apple juice was added as auxiliary materials during draft beer fermentation to produce healthcare draft apple beer.The optimum fermenting conditions were determined by orthogonal test as follows： apple juice should be added at high kransen stage and the addition level of diluted concentrated apple juice was 30 % and the fermenting degree controlled at 65 %. The product beer has the flavor features of both draft beer and apple and it is an ideal healthcare beverage in summer.
出处
《酿酒科技》
北大核心
2013年第2期93-95,共3页
Liquor-Making Science & Technology
关键词
苹果浓缩汁
鲜啤酒
保健
研制
concentrated apple juice
draft beer
healthcare
development
