芦笋枣汁清爽啤酒的研制  

Development of asparagus and jujube juice beer

作　　者：赵贵红[1] 王尚荣[1] 

机构地区：[1]菏泽学院食品科学与工程系,山东菏泽274030

出　　处：《中国酿造》2006年第5期74-76,共3页China Brewing

摘　　要：对以芦笋汁、枣汁、麦芽为原料生产啤酒进行了探讨,结果表明:芦笋汁:枣汁=1:1,混合添加量3%￣4%,在主发酵期间添加效果好,成品酒口感清香,具有果蔬啤酒的风味。The beer produced from asparagus juice, jujube juice and malt was studied. The result showed that, asparagus juice： jujube juice = 1： 1 and addition amount was 3%-4%. When the material was added during the main fermentation period, the product was tasty with beer flavor of fruit and vegetable.

关 键 词：芦笋 枣汁 麦芽 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]