摘要
沙棘果粉碎后分离出的果汁需加果胶酶进行澄清,澄清温度20～25℃,pH4.2～4.5,果胶酶加量为0.3%～0.4%。麦汁冷却后,满罐时将沙棘汁定量泵入发酵罐,添加酵母进行发酵。生产中应注意:①沙棘汁含糖量较高,实际生产中原麦汁浓度可略低一些;②沙棘加工过程应切实做好防氧化并保持沙棘果汁无菌状态;③沙棘汁中果胶物质含量较高,若处理不好将对成品酒非生物稳定性产生很大影响;④沙棘果汁添加量应根据有效量及啤酒品质来确定。(丹妮)
The fruit juice separated from sea buckthorn after grinding was clarified by the addition ofpectase （clarification temperature at 20-25℃, pH value as 2-4.5, and the addition level of pectase as 0.3 % -0.4 %）.After the cooling of wort, sea buckthorn juice at fixed quantity was pumped in the fermentation pots, then yeast was added for fermentation. Some points should be valued in the production： 1. wort concentration could be lower in practice because of the comparatively higher sugar content in sea buckthorn juice; 2. oxidation should be prevented and aseptic conditions of sea buckthorn juice should be maintained during sea b uckthorn processing; 3. sea b uckthorn contained high content of pectin substances, if not treated properly, it would have adverse effects on non-biological stability of product beer; 4. the addition level of sea b uckthorn juice should be determined according to beer quality and its effective amount. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第3期84-86,共3页
Liquor-Making Science & Technology
关键词
啤酒
沙棘果啤
生产工艺
beer
sea buckthorn fruit beer
production technology
