摘要
提出了在麦汁煮沸过程中,使用野生苦丁茶代替部分酒花作为加香剂和苦味剂酿造苦丁茶保健啤酒的新方法。所酿制的成品啤酒色泽浅,口味纯正、清爽,泡沫洁白细腻,持久挂杯,兼有柔和协调的苦丁茶和啤酒花的香气,苦味正常。与只添加酒花的啤酒相比较,不仅泡沫持久性增加,挂杯更明显,而且更有利于人体健康。
This research paper propose a new method of using wild kuding tea instead of some hops as spices and bitter agents in the boiling of wort in order to brew a new heath protection beer. The finished beer is light in color,pure in taste, durable in foam, and normal in bitterness yet with a mixed mellow of Kuding tea and beer hop.
出处
《浙江工业大学学报》
CAS
2004年第2期139-142,173,共5页
Journal of Zhejiang University of Technology
