不同剂量芦荟汁对啤酒品质影响的研究  

Study on the Effects of Different Aloe Juice Doses on the Quality of Beer

作　　者：钟仙龙[1] 

机构地区：[1]丽水学院化学与生命科学学院,浙江丽水323000

出　　处：《安徽农业科学》2008年第8期3358-3359,共2页Journal of Anhui Agricultural Sciences

基　　金：浙江省丽水市科技计划项目(2004305-2)

摘　　要：[目的]研究添加不同剂量的芦荟汁对啤酒品质的影响。[方法]在芦荟保健啤酒酿造过程中添加3%、4%、5%、6%、7%、8%、9%、10%、11%、12%(以啤酒体积计)的芦荟汁,研究芦荟汁对啤酒品质的影响。[结果]综合感官指标和理化指标,添加7%～8%的芦荟汁可以得到最佳的成品保健酒,酒精含量3.9%,原麦汁浓度11.2%～11.3%,总酸1.94%～1.98%,既保持了啤酒的固有风格,又突出了芦荟的独特口味,使得啤酒具有一定的保健功能。[结论]该研究为开发和生产芦荟保健啤酒提供了可靠的工艺参数。[Objective] The aim was to study the effects of adding different doses of aloe juice on the quality of beer. [Method] In the brewage process of aloe healthy beer, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11% and 12% （calculation based on beer volume） aloe juice were added so as to study the effects of aloe juice on the quality of beer. [Resuh] Integrating sense with physiochemical indices, the optimum finished healthy beer could be obtained by adding 7%-8% aloe juice. Its alcohol content was 3.9%, its original wort concn, was 11.2%-11.3% and its total acid content was 1.94%-1.98%. It not only kept the inherent flavor of beer, but also standed out the peculiar taste of aloe, and made beer have some healthy function. [Conclusion] The study provided reliable parameters for developing and producing aloe healthy beer.

关 键 词：芦荟 啤酒 生产工艺 

分 类 号：S682.33[农业科学—观赏园艺]