摘要
为适应啤酒市场竞争和变化的需要,对传统的黑啤酒生产工艺进行改进,采用浅色麦芽、焦香麦芽和大米等为主要原料,经一次煮出糖化和低温发酵,结合后修饰技术,可酿制出具有焦香浓郁、口味醇厚、风味独特的黑啤酒。本文对黑啤酒酿制中原料配比和有关工艺要点进行了探讨。
In order to meet the requirements of the consumers,we improve the traditional technoligical process.We adopt the main raw material:light malt,caramel malt and rice.When they have been mashed decoction and have been cooled fementation once and after--deck,we could produce the black beer which was full of caramel-flavored and unique-flavored.The proportion of raw material and the gist of technological process is discussed in this article.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第3期89-91,共3页
Food Science
