摘要
通过在啤酒发酵过程中添加不同比例的亳菊水提液,研究亳菊水提液添加浓度对啤酒风味和抗氧化能力的影响.研究发现,在啤酒后酵前加入3～4 g/L的亳菊参与发酵反应,能生产出兼具亳菊和啤酒独特风味、抗氧化能力强的亳菊保健啤酒.
The research aimed to reveal the effect of Chrysanthemum morifolium Ramat ＂Boju＂ water extract on the flavor and Anti-Oxidant capacity of beer by adding different proportion of Chrysanthemum morifolium Ramat ＂Boju＂ water extract in the process of beer fermentation. The results show that the ＂Boju＂ beer with nice flover and fine Anti-Oxidant capacity can be produced by adding 0. 3~0. 4 m/ml Chrysanthemum morifoIium Ramat ＂BoJu＂ water extract before beer post-fermentationo
出处
《皖西学院学报》
2013年第5期78-81,共4页
Journal of West Anhui University
基金
安徽省教育厅自然科学项目(KJ2012B110)
关键词
亳菊
保健啤酒
抗氧化
Chrysanthemum morifolium Ramat ＂Boju＂
Healthy Beer
antioxidant
