牛蒡啤酒的发酵工艺研究

Study on the Fermentation Techniques of Burdock Beer

研究在啤酒中添加牛蒡浓缩粗提物生产新型保健啤酒的工艺,考察了牛蒡粗提物添加量、添加方式及主发酵温度对牛蒡啤酒发酵的影响。结果表明,其发酵工艺:牛蒡粗提物的添加量为3%,添加方式为后酵期加入,主发酵条件为12℃,5d;酒花的最适添加量为0.15%。

The addition of burdock crude extract in beer to produce new-type healthcare beer was studied and the effects of burdock crude extract addition level, the addition method and chief fermentation temperature on the fermentation of burdock beer were investigated. The results showed that the optimum technical parameters were summarized as follows： 3 % addition level of burdock crude extract, burdock crude extract added in late fermentation period, chief fermentation temperature at 12 ℃, and the addition level of hops was 0.15 %. Key words：