含酵母的橘皮白啤酒生产工艺的研究  

Study on Brewing Technology of Orange Peel white beer with Yeast

作　　者：成冬冬 CHENG Dongdong(Experimental Teaching Management Center of Jining University, Qufu 273155 China)

机构地区：[1]济宁学院实验教学管理中心,山东曲阜273155

出　　处：《济宁学院学报》2019年第2期6-11,共6页Journal of Jining University

摘　　要：为了满足消费者对营养健康酒精饮料的需求,以大麦芽、小麦芽为原料,添加橘皮粉,经酵母发酵酿造而成含酵母的橘皮白啤酒。介绍了含酵母的橘皮白啤酒的生产工艺,检测成品啤酒的理化指标,并进行感官品评,研究发现含酵母的橘皮白啤酒保持了啤酒特有风味特征,同时又具备橘香味和淡淡的辛香味。In order to satisfy the demand of consumer for healthy and nutritious alcoholic beverages. The or-ange peel white beer was brewed by barley malt .wheat malt .orange peel .and top - fermented yeast. The brew-ing technology and test methods of physicochemical parameters were introduced. The sensory evaluation was conducted about the white beer. The results showed that the flavor characters of beer,orange aroma and light spicy aroma were maintained by the white beer.

关 键 词：橘皮啤酒 酵母 生产工艺 感官品评 

分 类 号：TS261.4[轻工技术与工程—发酵工程]