猕猴桃果啤的研制与品质评价

Development and Quality Evaluating of Kiwifruit Juice Beer

以猕猴桃和啤酒为主要原料,采用啤酒-果汁混合法的工艺研制猕猴桃果啤。首先,通过单因素试验确定研制猕猴桃果啤的最适果汁添加量范围、糖度范围、酸度范围,再通过正交试验得出猕猴桃果啤的最佳工艺配方条件。该产品颜色为浅绿,具有明显的猕猴桃香味和啤酒醇香,口味清爽且醇正,是一种营养型饮料。研究结果表明,猕猴桃果啤的最佳果汁添加量为20%,糖度为7.0 Brix%,pH值为4.4。

The process of the fruit beers of beer-juice was studied, we used kiwifi＇uit juice and beer as raw material. The etL tects of the kiwifruit juice, sugar content and acidity on the technology of kiwifruit beer were investigated by single factor test and orthogonal experiments. The kiwifruit beer was light green with kiwifruit aroma and mellow taste. The best condition of kiwifruit beer was smnmed up as follows ： the adding level of kiwifruit juice was 20%, sugar content was 7.0 Brix% and pH was 4.4.