芦笋枣汁清爽啤酒的研制

Development of asparagus and jujube juice beer

对以芦笋汁、枣汁、麦芽为原料生产啤酒进行了探讨,结果表明:芦笋汁:枣汁=1:1,混合添加量3%￣4%,在主发酵期间添加效果好,成品酒口感清香,具有果蔬啤酒的风味。

The beer produced from asparagus juice, jujube juice and malt was studied. The result showed that, asparagus juice： jujube juice = 1： 1 and addition amount was 3%-4%. When the material was added during the main fermentation period, the product was tasty with beer flavor of fruit and vegetable.