紫甘薯保健鲜啤酒的开发与研究

Research and Development of Healthy Draft Purple Sweet Potato Beer

在鲜啤酿造过程添加紫甘薯糖浆研制保健鲜啤酒,采用正交试验确定最佳发酵工艺条件。试验结果表明,紫甘薯糖浆在主发酵高泡期添加,添加量为15%,发酵度控制在70%为最佳。产品口感醇厚、香味独特,兼具鲜啤酒和紫甘薯的风味特点,具有一定的保健功能。

Purple sweet potato juice was added as auxiliary materials during draft beer fermentation to produce healthy draft purple sweet potato beer, The orthogonal test was used to determine the optimal fermentative conditions. The result showed that the purple sweet potato juice should be added at high kransen and the adding amount of purple sweet potato juice should be 15 % and the degree of fermentation was 70 %. The product had mellow taste and exclusive flavor, including the characteristics of both draft beer and purple sweet potato, so it was good to health.