摘要
研究了以47%早籼米作为啤酒酿造辅助原料,通过添加耐高温α-淀粉酶,采用二次煮出法和圆筒锥形罐啤酒发酵的新工艺,不仅使所酿造的成品啤酒的各项指标符合GB/T4927-91标准,色浅,口味纯正、淡爽,泡沫洁白细腻,持久挂杯,而且具有较明显的经济和社会效益。
A new method of beer brewing was studi ed by using two mash decoction mashin g method with 47%indica rice as adjunct,and addingα-termamyl,and using cylindro -coni cal tank.Using this method,Chemica l and physical indexes of final beer fitted standard GB /T 4927-91.And the final beer pale in colo r,crisp and pure in taste,durable fine and smooth in foam could be obtained.At t he same time,it could had more remark able economical and social profits.
出处
《食品科技》
CAS
北大核心
2003年第3期72-74,共3页
Food Science and Technology
基金
浙江省省长基金项目
关键词
早籼米
啤酒
酿造
应用研究
高辅料
质量
成本
beer
indica rice
high adjunct
technology
quality
material cost of brewing
