南瓜保健啤酒的研制

Developing the beer fermented with pumpldn juice

研究了在啤酒酿造过程中添加南瓜汁的工艺流程。通过正交试验和感官评定的方法得出最佳工艺为:在主发酵前添加2％的南瓜汁,发酵15d。实验结果表明,酿出的成品啤酒具有突出的南瓜香、麦芽香及酒花香,三香协调,口味纯正柔和,适宜饮用。

This article mainly studied the technological process of adding pumpkin in the course of making beer. The optimum technological parameters were determined through experiments and the methods of sense evaluation as the follows. Beer is added to 2 percent pumpkin juice and it will be fermented for 15 days before the main fermentation.The experimental result shows that the finished beer has the prominent sweet scent of pumpkin,malt and hops, which makes the beer more tasteful and drink able.