摘要
采用啤酒专用糖浆代替玉米和大米作辅料,可使啤酒生产工艺简化,啤酒质量得到提高。低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低,且含有较低的麦芽糖和葡萄糖。采用二次液化法可生产出低发酵度的低醇啤酒专用糖浆,并用其可生产出合格的低醇啤酒。(孙悟)
T he syrup for low alcohol beer use only,instead of corn and rice as auxiliary mate rials,was used in beer brewing,which could facilitate the brewing techniques a nd promote beer quality.The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup.Besides,the syrup contain ed lower maltose and glucose.The syrup of low fermentation de-gree could be pr epared by twice liquefaction and then it could be applied in the brewing of qual ified low alcohol beer.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第1期59-60,共2页
Liquor-Making Science & Technology
关键词
低醇啤酒专用糖浆
生产
应用
二次液化法
syrup for low alcohol b eer use only
brewing
application
twice liquefaction
