| 玉米淀粉糖浆部分取代麦汁的发酵性能研究 |
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| 引用本文： | 衣海龙,郭德军,刘文芝,何晶龙.玉米淀粉糖浆部分取代麦汁的发酵性能研究[J].食品科学,2009,30(23):340-342. |
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| 作者姓名： | 衣海龙 郭德军 刘文芝 何晶龙 |
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| 作者单位： | 1.黑龙江八一农垦大学食品学院 2.齐齐哈尔职业学院外语系 |
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| 摘 要： | 本实验主要对玉米淀粉糖浆部分取代麦汁的发酵性能进行研究，并对发酵液的理化指标进行测定。结果表明：啤酒酵母在添加了50% 玉米淀粉糖浆的麦汁中可以正常发酵，所制得的啤酒符合各项国家标准。
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| 关 键 词： | 玉米淀粉糖浆 发酵 啤酒 |
| 收稿时间： | 2008-12-19 |
Fermentation Properties of Corn Starch Syrup in Beer Brewing |
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| YI Hai-long,GUO De-jun,LIU Wen-zhi,HE Jing-long.Fermentation Properties of Corn Starch Syrup in Beer Brewing[J].Food Science,2009,30(23):340-342. |
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| Authors: | YI Hai-long GUO De-jun LIU Wen-zhi HE Jing-long |
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| Affiliation: | 1. College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China；
2. Department of Foreign Languages, Qiqihar Vocational College, Qiqihar 161005, China |
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| Abstract: | The fermentation properties of corn starch syrup in beer brewing were studied, and the key physicochemical properties of the fermentation broth were determined. Results showed that beer yeast grew well in wort/corn starch syrup (50/50, V/V), and the quality of the beer produced fit the national standard of GB/T 4927-2001. |
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| Keywords: | corn starch syrup fermentation beer |
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