摘要
“米邦塔”食用仙人掌含有蛋白质、矿物质、纤维素、胡萝卜素及18种氨基酸。工艺操作要点为:仙人掌汁的加入时间在糖化麦汁煮沸前;仙人掌汁的添加量为3%～4%;麦汁糖化发酵与普通啤酒生产工艺相同。(孙悟)
Opuntia Milpa Alta”edible cactus contains pr oteins,mineral materials,cellulose,carotene and18kinds of amino acids.The operation points in the production of cactus beer were as follows :the addition time of cactus juice was before the boiling of sac-charifying wort;the addit ion level of cactus juice was3%～4%;and wort saccharifying fermentation tec hniques of cactus beer were the same as that of common beer.(Tran.by YUE Yan g)
出处
《酿酒科技》
2003年第3期100-100,共1页
Liquor-Making Science & Technology
