| 苦瓜鲜啤酒的研制 |
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| 引用本文： | 范广璞,陆正清. 苦瓜鲜啤酒的研制[J]. 现代食品科技, 2004, 20(2): 92-93 |
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| 作者姓名： | 范广璞 陆正清 |
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| 作者单位： | 江苏食品职业技术学院生物工程系,淮安,223001;江苏食品职业技术学院生物工程系,淮安,223001 |
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| 摘 要： | 以苦瓜为辅料研制出的苦瓜鲜啤酒,具有鲜啤酒及苦瓜作为一种佳蔬的优点,泡沫洁白细腻,口味清爽,自然纯正,营养丰富。同时苦瓜作为一种农产品,酿制苦瓜啤酒也是其深加工方法之一。
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| 关 键 词： | 苦瓜鲜啤酒 生产工艺 质量标准 研制 |
| 文章编号： | 1007-2764(2004)02-0092-037 |
| 修稿时间： | 2004-02-06 |
Development of Bitter Gourd Draft Beer |
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| Fang Guangpu,Lu Zhengqing. Development of Bitter Gourd Draft Beer[J]. Modern Food Science & Technology, 2004, 20(2): 92-93 |
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| Authors: | Fang Guangpu Lu Zhengqing |
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| Abstract: | The draft beer, which is added bitter gourd as an assistant, has many advantages that both the draft beer and bitter gourd used as a kind of good vegetable. The foam of the beer is pure, fine and delicate. The beer is clear dry in taste, nature pure, unadulterated and nourishment plentifully. The bitter gourd, as a kind of agricultural product, could be brewed the bitter gourd draft beer is one of many deep process methods. |
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| Keywords: | Bitter gourd draft beer Production techniques Quality standards Development |
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