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| 苹果果啤生产工艺研究 | |
| 引用本文： | 李兴革,李颖,胡军祥,徐效圣.苹果果啤生产工艺研究[J].酿酒,2008,35(3):65-68. |
| 作者姓名： | 李兴革 李颖 胡军祥 徐效圣 |
| 作者单位： | 1. 黑龙江八一农垦大学食品学院,大庆,163319 2. 空军农业新技术试验培训基地,黑龙江,哈尔滨,150090 3. 新疆农业大学食品科学学院,乌鲁木齐,830052 |
| 摘 要： | 实验以苹果果汁和麦芽为主要原料,结合低温啤酒发酵工艺制作酿造型苹果果啤。通过单因素和正交实验,研究了苹果汁添加量、发酵时间、酵母添加量对发酵过程中苹果啤酒品质的影响,确定了最佳的发酵工艺优化条件,并进行了产品的中试研究。结果表明：苹果汁添加量10%,发酵时间11d,酵母添加量0.4%为最适发酵条件。在此条件下,对苹果啤酒进行中试研究,制得的苹果啤酒外观金黄清亮,果香浓郁,口味醇正。 |
| 关 键 词： | 苹果汁 果啤 工艺优化 中试研究 |
Study on the Technology of Apple Beer |
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| LI Xing-ge,LI Ying,HU JUN-xiang,XU Xiao-sheng.Study on the Technology of Apple Beer[J].Liquor Making,2008,35(3):65-68. | |
| Authors: | LI Xing-ge LI Ying HU JUN-xiang XU Xiao-sheng |
| Affiliation: | LI Xing-ge, LI Ying , HU JUN-xiang, XU Xiao-sheng ( 1.Food College of Heilongjiang August first Land Reclamation University, Heilongjiang, Daqing 163319,China; 2. Air Force Training Base of new Technique Experimentation, Heilongjiang, Haerbin, 150090,China; 3.Food Science College of Xinjiang Agricultural University, Xinjiang, Wulumuqi, 830052,China ) |
| Abstract: | The process of the fruit beers of brewage-model apple was studied, we used apple juice and matt gram as raw matenat, stuaymg me influences of apple juice, time and yeast accretion-capacity of ferment on the fine brewage-model apple fruit beer during the process of fermen tation by experiments of single factor and orthogonal test, then confirming the best condition of fermentation technology and pilot-scale experi ment. The results showed that the best condition of fermentation is at apple juice accretion-capacity of 10% by 11 days, and the yeast accre tion-capacity is 0.4%. In this case, carry to pilot-scale experiment for apple beer. The fine brewage-model apple fruit beer with golden and fruit flaver was produce. |
| Keywords: | apple juice brewage-model apple beer technical optimization pilot-scale experiment |
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