酿造原料对浅色全麦鲜啤酒质量的影响研究  

Effect of Brewing Materials on the Quality of Light Whole-Grain Fresh Beer

作　　者：方卉[1] 王阿虎 李总兵 Fang Hui;Wang Ahu;Li Zongbing(Ningxia Business and Technology Career Technical College, Yinchuan 750021, China)

机构地区：[1]宁夏工商职业技术学院,宁夏银川750021

出　　处：《现代食品》2018年第24期89-92,共4页Modern Food

基　　金：2017年度院级科研项目"葡萄鲜啤酒的生产研究"(编号:宁工商职院[2017]18号)

摘　　要：从生产实际出发,对酿造全麦鲜啤酒的原料澳麦、浅色焦香麦芽及酿造用水进行指标分析,并与浅色麦芽理化要求和酿造用水质量要求进行比较,研究焦香麦芽的配比及料水比,酿造出高品质浅色全麦鲜啤酒。From industry an commerce actual production, the raw materials of Australian malt, lightcolored burnt malt and brewing water were analyzed, and compared with the physical and chemical requirements of light-colored malt and the quality requirements of brewing water. The proportion of burnt malt and the ratio of material to water were studied to brew high-quality light-colored whole-wheat fresh beer.

关 键 词：全麦鲜啤酒 焦香麦芽配比 料水比 

分 类 号：TS262.5[轻工技术与工程—发酵工程]