| 以黑小麦为辅料酿造啤酒的初步研究 |
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| 引用本文： | 刘杰璞,王德良,张五九. 以黑小麦为辅料酿造啤酒的初步研究[J]. 酿酒, 2006, 33(3): 97-99 |
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| 作者姓名： | 刘杰璞 王德良 张五九 |
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| 作者单位： | 1. 北京化工大学生命科学与技术学院,北京,100029
2. 中国食品发酵工业研究院酿酒工程技术部,北京,100027 |
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| 摘 要： | 以黑小麦为辅料进行啤酒酿造研究,并与使用大米作为辅料和全麦酿造的啤酒进行对照,结果显示以黑小麦为辅料制得的麦汁可溶性氮含量高、多酚含量明显下降,并且其成品啤酒泡持性好,酯香突出,所以选用黑小麦为啤酒辅料具有良好的应用前景。
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| 关 键 词： | 黑小麦 辅料 啤酒 |
| 文章编号： | 1002-8110（2006）03-0097-03 |
| 收稿时间： | 2005-12-29 |
| 修稿时间： | 2005-12-29 |
Study on the Suitability of Unmalted Triticale as a Brewing Adjunct |
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| LIU Jie-pu,WANG De-liang,ZHANG Wu-jiu. Study on the Suitability of Unmalted Triticale as a Brewing Adjunct[J]. Liquor Making, 2006, 33(3): 97-99 |
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| Authors: | LIU Jie-pu WANG De-liang ZHANG Wu-jiu |
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| Affiliation: | 1. College of Life Science and Technology, Beijing University of Chemical Teohnology, Beijing, 100029, China; 2. China National Research Institute of Food and Fermentation Industries, Beijing, 100027, China |
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| Abstract: | The brewing properties of triticale were investigated in comparison those of 100% malt and commonly used 30% rice as brewing adjunct.It was shown that the triticale worts contain higher soluble nitrogen and significantly lower polyphenols.Furthermore,the triticale beer had longer foam stability and unique flavor.The data presented in this work strongly indicate that tirticale is highly suitable to serve as a brewing adjunct. |
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| Keywords: | triticale brewing adjunct beer |
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