摘要
研究了保健型牛蒡鲜啤酒的工艺流程。在啤酒发酵过程中添加牛蒡原汁,通过正交试验和感官评定确定最佳工艺:牛蒡原汁在原料糖化时添加、添加量为4%,啤酒发酵时间为13 d。试验结果表明,通过此工艺酿出的成品啤酒具有牛蒡特殊的香气,口味纯正爽口。
Burdock juice added in the brewing process is studied in the process. Concluded by the method of orthogonal test and sensory evaluation of optimum process is： adding 4% of burdock juice during saccharification, and fermenting for 13 days. The test results show that the finished beer of the beer burdock is of special aroma, tastes pure and refreshing.
出处
《食品工程》
2014年第1期24-26,54,共4页
Food Engineering
关键词
牛蒡
鲜啤酒
保健
burdock
fresh beer
health care
