摘要
研究了在啤酒酿造过程中添加竹汁的工艺流程。通过正交试验和感官评定的方法得出最佳工艺为:在主发酵结束后添加5%的竹汁,发酵15d。实验结果表明,酿出的成品啤酒具有突出的竹汁清香,口味纯正爽口。
The technological process of adding bamboo juice during beer -making was studied. The optimum technological parameters were determined by orthogonal test and sensory evaluation as that 5% bamboo juice was added for 15 d further fermentation after main fermentation. The resuits showed that the finished beer had the prominent sweet scent of bamboo juice, which made the beer more tasty.
出处
《中国酿造》
CAS
北大核心
2009年第9期176-178,共3页
China Brewing
关键词
竹汁
发酵
啤酒
bamboo juice
fermentation
beer
