岩藻多糖啤酒生产工艺的研究  

Production technology of fucoidan beer

作　　者：岳宗翠[1] 周广田[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2010年第1期148-150,共3页China Brewing

摘　　要：以55%大麦麦芽、30%小麦麦芽和15%焦香麦芽为原料进行糖化、过滤和煮沸,随后采用二次添加工艺分别添加70%苦型颗粒90型和30%香型颗粒45型酒花,麦汁经过沉淀和冷却,选用德国上面发酵酵母NO.354作为主发酵的生产菌株、下面发酵酵母NO.308作为后发酵的生产菌株进行发酵,过滤后添加岩藻多糖,得到的岩藻多糖啤酒口味更加纯正、香味独特、泡沫洁白细腻、杀口力强。The production conditions of fucoidan beer were investigated using 55% malt, 30% wheat malt and 15% caramel malt as raw material in this paper. After mashing and filtering, 70% 90-type bittering hops and 30% 45-type aroma hops were added to the boiling pot, repectively. Then top-fermented yeast NO.354 was chosen as the production strain in the primary fermentation, and bottom-fermented yeast NO.308 was added in the second fermentation process. A proper amount of fucoidan was added to fermented liquor after filtration. The ucoidin beer has a good natural taste and a special flavor. In addition, the foam is white and smooth and can last for a long time.

关 键 词：岩藻多糖 低度啤酒 两级发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]