摘要
10°P清爽型苦瓜啤酒是在传统啤酒工艺基础上,在啤酒发酵结束过滤之前加入苦瓜汁,添加量1-1.5%,对啤酒的非生物稳定性非但没有影响还可适当延长啤酒的保质期,生产出的苦瓜啤酒既有传统啤酒的风味特征又有苦瓜清香和一定特殊功效。
10°P balsam pear beer model is based on the traditional beer process, filter before the end of the beer fermentation add balsam pear juice, add 1-1.5%, has no effect on the non-biological stability of beer not only can be appropriately extend the shelf life of beer, also produce the flavor characteristics of both traditional beer and balsam pear fragrance and certain special efficacy of balsam pear beer.
出处
《食品与发酵科技》
CAS
2014年第1期89-91,共3页
Food and Fermentation Science & Technology
关键词
苦瓜
苦瓜汁
啤酒
苦瓜啤酒
balsam pear
balsam pear juice
beer
balsam pear beer
