菊花啤酒的生产  

Production of Chrysanthemum Beer

作　　者：王海明 

机构地区：[1]河南金星啤酒集团有限公司,河南郑州450009

出　　处：《酿酒科技》2002年第6期63-63,62,共2页Liquor-Making Science & Technology

摘　　要：以发酵度较高、苦味较轻、酒花香气不明显的10P淡爽型啤酒为酒基,加25%软化真空脱氧水稀释,以CO2背压,添加蛋白糖(50倍甜)100mg/L,柠檬酸15mg/L,菊花浸膏1mg/L,菊花浸膏先用酒精溶解,再加蒸馏水稀释,加热助溶,过滤后加入清酒管道,制成菊花啤酒。其特点:具有明显的菊花香气,口味纯正,甘爽宜人。(一平)? P light beer of high degree of fermentation,slight bitterness and indistinct hops aroma was used as base beer.Then it was diluted by25%softening airfree deoxygenated water with CO 2 as back pressure.By the addtion of100mg /L protein sugar(50times sweetness)and15mg /L citric acid and1mg /L chrysanthemum extractive(dissolved by alcohol and diluted by distilled water,then the liquid heating for quicker dissolution),the liquid was then added to beer purification pipes after filtration and chrysanthemum beer was finally produced.The characteristics of the beer were as follows :pure and pleasurable taste and distinct chrysanthemum aro-ma.(Tran.by YUE Yang)

关 键 词：菊花啤酒 生产方法 菊花浸膏 

分 类 号：TS262.5[轻工技术与工程—发酵工程]