摘要
以大麦为主料,绿豆为辅料,探讨pH、蛋白质休止时间、糖化Ⅱ时间对麦汁中总还原糖含量的影响,确定绿豆啤酒的最佳工艺条件为:pH 5.0,蛋白质休止时间60 min,糖化Ⅱ时间45 min。在此基础上,以啤酒花添加量、酵母接种量、绿豆汁加入量及绿豆汁加入方式为因素进行正交试验。结果表明,绿豆啤酒口感的最佳工艺条件为:酒花添加量0.26%,酵母接种量0.8%,绿豆汁加入方式为糖化时,绿豆汁加入量为8%。此工艺条件下,制得的绿豆啤酒色泽呈淡黄绿色,清亮透明,泡沫洁白、细腻、挂杯持久,口感清爽,口味纯正柔和,苦味协调,杀口力强。
With barley as the main ingredient, mung bean as material, effects of pH, protein resting time, saccharifying II time influence on the total reducing sugar content in the wort were studied, and determine the best process condition for pH 5.0, 60 min protein inactivity time, saccharifying II time of 45 min. On this basis, with the hops, yeast inoculation quantity, mung bean juice addition and mung bean juice adding manner as factors in orthogonal experiments. The results show that the optimum condition was as follows： hops added 0.26%, 0.8% yeast inoculation quantity, mung bean juice added for saccharification, adding amount ofmung bean juice is 8%. Under this condition, mung bean beer color is yellowish green, clear and Wansparent, foam white and delicate, hanging cup lasting, refreshing taste, and the taste is pure and mild, bitter coordination, strong to kill mouth.
出处
《食品工业》
CAS
北大核心
2013年第12期50-52,共3页
The Food Industry
基金
福建师范大学福清分校校级重点学科建设基金(编号:20110346)
福建省教育厅A类项目(编号:JA12358)
关键词
绿豆啤酒
还原糖
工艺研究
mung beer, reducing sugar
production technology
