玫瑰香槟啤酒的研制  

Trial-manufacture of Roses Champagne Beer

作　　者：孙长花[1] 于智勇[1] 张素华[2] 周黎[1] 李淑[1] 

机构地区：[1]扬州职业大学生化工程系,扬州225009 [2]扬州大学食品科学与工程学院,扬州225127

出　　处：《食品工业》2012年第3期67-69,共3页The Food Industry

基　　金：江苏省2011年大学生实践创新训练计划立项项目[yx1]

摘　　要：采用瓶内二次发酵的方法,以玫瑰和麦芽为原料研制出一种具有特殊风格的玫瑰香槟啤酒。研究了玫瑰浸提的技术参数,探讨了玫瑰香槟啤酒的酿造工艺条件。结果表明:玫瑰花的最佳浸提条件为:料水比1∶60,浸提温度80℃,浸提时间1.5 h。玫瑰香槟啤酒的酿造条件为:玫瑰浸提液与啤酒原酒以40∶60的比例配比,接入2%的香槟酵母,加4%的糖,进行低温二次发酵,发酵6 d,得到的产品气泡含量丰富、残糖少、香气协调柔和,风味品质俱佳。Using the method of secondary fermentation in bottle, we have developed a special style of roses champagne beer with the raw materials of roses and wort. The technology parameters of rose extraction and fermentation processing conditions of roses champagne beer were discussed. Results showed that the optimal extraction conditions of roses were extracting in 80 ℃ water for 1.5 h with the ratio of roses to water was 1 ： 60. And the optimal fermentation processing conditions were： with the ratio of roses extracting liquid to raw beer was 40 ： 60, adding amount of champagne yeast was 2%, and adding amount of sucrose was 4%, then fermented for 6 d with the method of low temperature secondary fermentation. The production obtained was rich in bubbles, nice smell and taste.

关 键 词：玫瑰 香槟啤酒 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]