摘要
介绍了以淡色麦芽、焦香麦芽为主料,黑米为辅料的14°Bx浓香型黑米啤酒的研制过程,主要对料水比、糖化工艺及发酵条件进行了阐述。所研制的啤酒具有米香浓郁、酒体醇厚、营养丰富、回味绵长的特点。
This paper shows manufacturing environment of 14°Bx aroma black rice beer which use the undertint malt, caramel malt and black rice. The proportion ratio of raw materials and water, sacchanification technique and fermented condition were mainly explained in the paper. The characteristics of this product were nice smelling, moisting throat, nutrional, and it tasted mellow and lasting.
出处
《食品工业》
北大核心
2006年第3期41-43,共3页
The Food Industry
关键词
黑米
啤酒
浓香型
浸出糖化
black rice
beer
aroma
steeping saccharification
