摘要
研究了酵母在添加马铃薯辅料的麦汁中的发酵特性,结果表明,与在添加大米辅料的麦汁中的发酵特性相比,其完成主发酵所需时间、在主发酵阶段可发酵浸出物含量的变化、酵母利用还原糖和α-氨基氮的情况,以及酒精生成量的变化等方面均无明显区别;双乙酰的生成情况略有不同。所得啤酒的各项理化指标均符合国家标准GB4927。
Fermentation performance of yeast in the wort with potato as auxiliary material for beer was studied. Compared with that in the wort with rice as auxiliary material, the necessary time for fermentation,changes of fermentable extract, reductive sugar, α-amino nitrogen and alcohol during fermentation were similar. A little difference was found in diacety synthesis. The beer was confirmed qualified to the country standard of GB4927.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期65-67,共3页
Science and Technology of Food Industry
关键词
酵母
马铃薯
辅料
麦汁
发酵
啤酒
yeast
potato
auxiliary material
fermentation
