摘要
红枣不但具有丰富的营养,还具有很强的保健功能。采用红枣和大麦芽为原料研究保健型红枣啤酒的发酵工艺。试验结果可知:红枣在制备红枣原汁时,需要进行糖化。最佳的糖化工艺:糖化温度65℃、糖化酶的添加量为90 U/g、糖化时间120 min。红枣啤酒在发酵过程中,最佳的发酵工艺为:红枣原汁添加量为12%,主发酵时添加。
Dates not only has a wealth of nutrion,but also has strong and herlthy function.A study on jujube and barely as raw material healthy beer fermentation technology of jujube.Know the test results：when the date in the prepareation of chinese jujube juice,mashing is required .Best of accharification technology ：mashing temperature 65 degrees centigrade and saccharifying enzyme in addition to 90u/g,mashing time 120 min.jujube in beer fermentation process,fermentation technology for the best：juejube juice content of 12,when the primary fermengtion added.
出处
《山东食品发酵》
2014年第1期15-18,共4页
Shandong Food Ferment
关键词
红枣
大麦芽
保健型
啤酒
发酵工艺
jujube
sticky
health
beer
the fermentation process
