摘要
以澳洲大麦芽、比利时S-189酵母、美国啤酒花为原料,采用发酵工艺酿制一款决明子啤酒,旨在研究决明子的添加类型、添加量和添加时机对决明子啤酒风味的影响。结果表明:在煮沸结束前5 min添加3%的粉碎决明子共同煮沸酿制的啤酒决明子焦香味突出,酒体呈通透的淡棕色,泡沫洁白细腻、持久挂杯,且含有决明子独特的药用价值。
A cassia seed beer was brewed with Australian malt,Belgian S-189 yeast and American hops as raw materials.The effects of adding type,amount and time of cassia seed on beer flavor were studied.The results showed that 5 min before the end of boiling,3% cassia seeds were boiled together,the brewing beer cassia seed had a prominent aroma,the wine was transparent and light brown,and the foam was white and delicate,hanging cups for a long time,and contained the unique medicinal value of cassia seed.
作者
谭兆顺
姜鑫
邓鸿钰
侯成跃
宋扬
董小雷
TAN Zhaoshun;JIANG Xin;DENG Hongyu;HOU Chengyue;SONG Yang;DONG Xiaolei(Key Microbiological Laboratory of Shandong Province Bioengineering College,Qilu University of Technology,Jinan 250353)
出处
《食品工业》
CAS
2021年第9期76-79,共4页
The Food Industry
基金
齐鲁工业大学(山东省科学院)国际合作研究专项资金项目(QLUTGJHZ2018010)。
