白瓶啤酒酿造工艺的研究  

Study on the technology of 8°BX bright bottle beer

作　　者：朱巍[1] 陈廷登[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310032

出　　处：《浙江工业大学学报》2005年第6期634-636,共3页Journal of Zhejiang University of Technology

摘　　要：研究了以麦芽、大米为原料,辅料质量分数为40%,煮—浸法糖化方法,用浓缩酒花油和还原异构酒花浸膏代替传统酒花酿造8°BX白瓶啤酒的工艺.采用该工艺所酿造的成品啤酒色泽浅,口味纯正,淡爽,泡沫洁白、细腻,持久挂杯,酒花香气明显,而且,酒精度低,热量低,受到了广大消费者的欢迎.This paper studied on the technology of 8 °BX Bright Bottle Beer by using the method of boiling-soaking mashing procedure with 60% malt and 40% rice as well as by using concentrated hop oil and reductive isomerous instead of traditional hop. The brewed beer pale in color, crisp and pure in taste, durable fine and smooth in foam, clear in aroma could be obtained by fermentation. Furthermore it had low alcohol and low heating value. Therefore chrysanthemum beer will be welcomed by broad masses.

关 键 词：白瓶啤酒 工艺 质量 

分 类 号：TS262.5[轻工技术与工程—发酵工程]