保健型红枣啤酒发酵工艺研究  

Study on the Health of Beer Fermentation Technology of Jujube

作　　者：孙科 

机构地区：[1]徐州生物职业技术学院生物工程系,江苏徐州221006

出　　处：《食品研究与开发》2015年第9期73-75,103,共4页Food Research and Development

摘　　要：红枣不但具有丰富的营养,还具有很强的保健功能。采用红枣和大麦芽为原料研究保健型红枣啤酒的发酵工艺。试验结果可知:红枣在制备红枣原汁时,需要进行糖化。最佳的糖化工艺:糖化温度65℃、糖化酶的添加量为90 U/g、糖化时间120 min。红枣啤酒在发酵过程中,最佳的发酵工艺为:红枣原汁添加量为12%,主发酵时添加,发酵时间为12 d。Dates not only has a wealth of nutrion, but also has strong and healthy function. A study on jujube and barely as raw material healthy beer fermentation technology of jujube. Know the test results ： when the date in the preparation of Chinese jujube juice, mashing is required. Best of saccharification technology ：mashing temperature 65℃ centigrade and saccharifying enzyme in addition to 90 U/g, mashing time 120 min jujube in beer fermentation process, fermentation technology for the best： juejube juice content of 12,when the primary fermentation added.

关 键 词：红枣 大麦芽 保健型 啤酒 发酵工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]