首乌保健啤酒的研制

Development of cynanchum bungei healthy beer

以大麦芽、白首乌、啤酒花为原料经啤酒酵母发酵酿制出首乌保健啤酒。并对首乌汁的糖化条件、添加方式、添加量及发酵温度进行了探讨。试验结果表明,首乌汁最佳糖化条件为糖化温度65.2℃、糖化酶添加量142.2U/g、糖化时间74.3min。首乌汁在主发酵结束时添加,添加量为3%、发酵温度为12℃。首乌啤酒兼具啤酒和首乌的风味及营养特点。

Using malt, Cynanchum bungei and hop as the raw material, Cynanchum bungei healthy beer has been produced by yeast fermentation. Saccharification conditions of Cynanchum bungei juice, amount and style of addition of Cynanchum bungei juice and fermentation temperature were discussed. The results showed that the optimum technological parameters were saccharification temperature under 65.2℃ for 74.3 min, addition of glucoamylase by 142.2 U/g. Cynanchum bungei juice should be added after main fermentation by 3% and the fermentation temperature was at 12℃. The product had the characteristics and flavor of both beer and Cynanchum bungei.