10°P清爽型苦瓜啤酒的研制  

10°P of Balsam Pear Beer Model Developed

作　　者：吉平 张文雅 柯常毅 邱平 

机构地区：[1]青岛啤酒宝鸡有限公司,陕西宝鸡721300 [2]四川恒益科技有限公司,四川江油621700

出　　处：《食品与发酵科技》2014年第1期89-91,共3页Food and Fermentation Science & Technology

摘　　要：10°P清爽型苦瓜啤酒是在传统啤酒工艺基础上,在啤酒发酵结束过滤之前加入苦瓜汁,添加量1-1.5%,对啤酒的非生物稳定性非但没有影响还可适当延长啤酒的保质期,生产出的苦瓜啤酒既有传统啤酒的风味特征又有苦瓜清香和一定特殊功效。10°P balsam pear beer model is based on the traditional beer process, filter before the end of the beer fermentation add balsam pear juice, add 1-1.5%, has no effect on the non-biological stability of beer not only can be appropriately extend the shelf life of beer, also produce the flavor characteristics of both traditional beer and balsam pear fragrance and certain special efficacy of balsam pear beer.

关 键 词：苦瓜 苦瓜汁 啤酒 苦瓜啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]