| 低浓度淡爽型啤酒的酿造 |
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| 引用本文： | 陈廷登,宁静.低浓度淡爽型啤酒的酿造[J].食品与生物技术学报,2000,19(3):220-223. |
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| 作者姓名： | 陈廷登 宁静 |
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| 作者单位： | 1. 浙江工业大学生物与环境工程学院,浙江杭州,310032
2. 浙江常山万德富酒业有限公司,浙江常山,324200 |
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| 基金项目： | 浙江省科委新产品计划项目! ( 951 0 89A) |
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| 摘 要： | 以改善低浓度淡爽型啤酒品质为目的 ,提出了一种新颖的低浓度淡爽型啤酒的酿造方法 .采用二次煮出二段式糖化法 ,用 70 %麦芽和 3 0 %大米的原料配比 ,提高麦芽汁中糖与非糖的比值 ,并在糖化过程中添加啤酒酵母提取物作啤酒发酵的补充氮源 .所酿造的啤酒口味纯正 ,泡沫洁白细腻 ,持久挂杯 .
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| 关 键 词： | 低浓度淡爽型啤酒 酵母提取物 糖比非糖 啤酒品质 |
| 修稿时间： | 1999-05-03 |
Brewing of Low-sugar Light Beer |
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| CHEN Ting-deng,NING Jing.Brewing of Low-sugar Light Beer[J].Journal of Food Science and Biotechnology,2000,19(3):220-223. |
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| Authors: | CHEN Ting-deng NING Jing |
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| Abstract: | A new method of low sugar light beer brewing was proposed in order to improve the quality of a low sugar beer. Two mash decoction mashing method was used for manufacturing of wort. The 70%malt and 30%rice were used as substrates in beer brewing. The ratio of reducing sugar to non reducing sugar in the wort was increased. The extract of brewer's yeast was also added in the mashing procedure as supplementary nitrogen resource of beer fermentation, resulting in a pure taste and durable fine and smooth foam of the finished beer. |
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| Keywords: | low sugar light beer extract of brewer's yeast ratio of reducing sugar to nonreducing sugar beer quality |
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