摘要
红枣不但具有丰富的营养,还具有很强的保健功能。采用红枣和大麦芽为原料研究保健型红枣啤酒的发酵工艺。试验结果可知:红枣在制备红枣原汁时,需要进行糖化。最佳的糖化工艺:糖化温度65℃、糖化酶的添加量为90U/g、糖化时间120min。红枣啤酒在发酵过程中,最佳的发酵工艺为:红枣原汁添加量为12%,主发酵时添加,发酵时间为12d。
Red jujube not only not only has a wealth of nutrients, but also has strong healthy function, red jujube and barley was used as raw material to study the fermentation technology of jujube beer. Result showed that saccharification was needed during preparation, and the optimum saccharifi- cation technology was as follows： saccharification temperature 65℃, saccharifying enzyme addition 90 U/g, saccharification time 120 mins. During red jujube beer fermentation process, the optimum fermentation technology was adding 12% red jujube juice at the main fermentation phase for 12 days.
出处
《中国酿造》
CAS
2014年第1期105-108,共4页
China Brewing
基金
徐州生物工程职业技术学院2013年校级科研课题(2013B07)
关键词
红枣
大麦芽
保健型
啤酒
发酵工艺
red jujube
barley
healthy
beer
fermentation technology
