菊花啤酒的研究  

Studies on Chrysanthemum Beer

作　　者：张攀[1] 陈嘉琳[1] 杨军[1] 王仁君[1] 周晶[1] 

机构地区：[1]曲阜师范大学生命科学学院,山东曲阜273165

出　　处：《畜牧与饲料科学》2013年第4期74-76,共3页Animal Husbandry and Feed Science

基　　金：国家级大学生创新创业训练计划项目(201210446007);山东省自然科学基金(ZR2010CL014);山东省高等学校科技计划项目(J12LE02);曲阜师范大学青年基金(XJ201107;XJ201001)

摘　　要：菊花啤酒,是以麦芽为主要原料,加酒花、菊花,经发酵酿制而成的气泡饮料酒。菊花啤酒是近年来出现的一个啤酒新品种。菊花性甘苦、微寒,具有清肝明目、降压安神、清热解毒等功效。由于菊花有效成分的溶入,使成品啤酒具有菊花所拥有的营养、保健功能。通过糖化煮沸,采用3种不同的菊花添加方式进行发酵,以探讨既不影响啤酒泡持性、稳定性,又能赋予啤酒菊花的香味和有效成分的最佳菊花添加方式。Chrysanthemum beer has the main ingredient of malt, and it is made through fermentation by adding hops and chrysanthemum. The chrysanthemum beer is a new product that appeared in recent years. Chrysanthemum is bitter and cold, and it can clear liver, improve eyesight, lower blood pressure, tranquilize the nerves and detoxify. Since chrysanthemum has medical function, chrysanthemum beer has more health protection effects than ordinary beer has. In order to find the best way of adding chrysanthemum that not only can keep the stability but also can give beer the odour and effective ingredient of the chrysanthemum, chrysanthemum was added in beer by three different ways to ferment through saccharifying and boiling.

关 键 词：菊花啤酒 菊花 酒花 黄酮 糖化 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]