| 全麦芽黑啤酒的研制 |
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| 引用本文： | 张强,姜绍通. 全麦芽黑啤酒的研制[J]. 安徽农业科学, 2006, 34(19): 5024-5024,5026 |
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| 作者姓名： | 张强 姜绍通 |
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| 作者单位： | 1. 合肥工业大学生物与食品工程学院,安徽,合肥,230009;安徽农业大学茶与食品科技学院,安徽,合肥,230036
2. 合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 通过考察原料配比、糖化及发酵条件等因素,确定了全麦芽黑啤酒的最佳生产工艺参数,即浅色麦芽、焦糖麦芽和黑麦芽配比为85∶10∶5,料水比为1∶4.5;采用升温浸出糖化法制备麦汁,低温发酵工艺发酵;主酵温度8~10℃,接种量3%,主发酵15 d,后发酵30 d。
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| 关 键 词： | 全麦芽 黑啤酒 发酵工艺 |
| 文章编号： | 0517-6611（2006）19-5024-02 |
| 收稿时间： | 2006-08-10 |
| 修稿时间： | 2006-08-10 |
Development of Entire Malt Dark Beer |
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| ZHANG Qiang et al. Development of Entire Malt Dark Beer[J]. Journal of Anhui Agricultural Sciences, 2006, 34(19): 5024-5024,5026 |
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| Authors: | ZHANG Qiang et al |
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| Affiliation: | College of Biology and Food Engineering, Hefei Indnsrty University, Hefei, Anhui 230009 |
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| Abstract: | Through the inspection of raw material allocated proportion and factors of saccharification condition and fermentation condition,the best production craft parameter of the entire malt dark beer was determined and the tinted malt,caramel malt and black malt allocated proportion were 85∶10∶5 and the proportion of raw materials and water was 1∶4.5.The elevation of temperature leading saccharification legal system was used to prepare the wheat juice and the low temperature fermentation process was used in fermentation.The main fermentation temperature of 8～10 ℃,the vaccination quantity of 3%,the chief fermentation period of 15 d and prophase fermentation period of 30 d were the best condition. |
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| Keywords: | Entire malt Dark beer Fermentation technology |
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