摘要
[目的]研究添加樟子松松塔对啤酒品质的影响。[方法]采用现代啤酒酿造技术,在麦汁煮沸过程中添加松塔,探究松塔对啤酒发酵酵母菌、发酵度、风味、泡沫的影响及松塔的适宜用量。[结果]试验表明,添加松塔对啤酒酵母的繁殖、啤酒泡沫、风味及发酵度均有一定的影响,松塔加入量在1～2 g/L范围内对啤酒的发酵和风味影响不大,并且可增加啤酒保健功能,使啤酒在保持原有风味的基础上增添松塔特有的芳香。[结论]研究可丰富啤酒的花色品种,为樟子松松塔保健啤酒的开发与应用提供参考。
[Objective] To study effects of adding Pinus sylvestris pine cone on beer quality.[Method] Adopting modern brewing technology,adding pine cone in boiling process of wort,effects of pine cone on beer fermentation yeast,fermentation degree,flavor,foam were explored,as well as the optimal dosage of pine cone.[Result] The results showed that,adding pine cone has effects on breeding of beer yeast,foam,flavor and fermentation degree.The dosage of pine cone within 1-2 g/L has little effects on fermentation and flavor of beer,but can increase beer’s healthy function,add special flavor of pine cone.[Conclusion] The study can enrich beer’s variety,provide reference for development and application of Pinus sylvestris pine cone beer.
出处
《安徽农业科学》
CAS
2013年第11期5051-5052,5082,共3页
Journal of Anhui Agricultural Sciences
基金
佳木斯大学科研项目(S2011-051)
关键词
松塔
啤酒
发酵
Pine cone
Beer
Fermentation
