摘要
在啤酒的生产过程中加入部分绿豆作为辅料生产具有清热消暑的保健绿豆啤酒。该文介绍了绿豆啤酒的生产工艺过程,并对绿豆啤酒的非生物稳定性进行了探讨。绿豆啤酒生产的基本工艺和普通啤酒生产基本相同,不需另加设备,便于大规模生产。
Mung bean was added as adjunct material during the beer production to produce health care beer with heat-dispersing function. The production technology and the non-biological stabilization of mung bean beer were discussed. It was easily to produce mung bean beer on large scale because its processing technology was basically the same as that of common beer, with no need for additional equipments.
出处
《中国酿造》
CAS
北大核心
2006年第1期72-75,共4页
China Brewing
关键词
绿豆
啤酒
非生物稳定性
mung bean
beer
non-biological stabilization
