樟子松松针啤酒发酵工艺的研究  

Study on fermentation conditions of Mongolian pine needles beer

作　　者：韩诚武[1] 丁玉萍[1] 李佳琳[1] 戚晓利[1] 缪天琳[1] 吴玉德[1] 翟登攀[1] 张跃华[1] 

机构地区：[1]佳木斯大学生命科学学院,黑龙江佳木斯154007

出　　处：《中国酿造》2013年第5期73-75,共3页China Brewing

基　　金：佳木斯大学科研项目(S2011-051)

摘　　要：该试验通过对松针啤酒发酵工艺的研究,比较了不同的松针添加量、酵母接种量、松针添加阶段对松针啤酒感官评价的影响。利用正交试验优化、确定了最佳松针啤酒的发酵工艺为在后发酵前添加松针汁,松针的添加量为1.6kg/100L麦汁、酵母接菌量为0.4%。During pine needles beer fermentation process,effect of different addition level of pine needles,yeast and pine needles addition stage on sensory evaluation of the beer was focused on.Using orthogonal experiment to get the optimized needle beer fermentation process with the highest sensory evaluation score.The results showed that pine needle juice was added before the post-fermentation with adding amount was 1.6 kg/100L wort,while yeast inoculation quantity was 0.4%.

关 键 词：松针 啤酒 发酵工艺 正交试验 

分 类 号：TS262.5[轻工技术与工程—发酵工程]