啤酒专用糖浆生产工艺及作用的探讨  

Discussion on Production Technology and Function of Syrup for Beer Brewing

作　　者：隋明[1] 张凤英[1] 吴霞[1] 陶瑞霄[1] 赵思蕾 SUI Ming;ZHANG Fengying;WU Xia;TAO Ruixiao;ZHAO Silei(Sichuan Technology&Business College,Dujiangyan 611830,Sichuan,China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830

出　　处：《酿酒》2020年第4期99-101,共3页Liquor Making

摘　　要：啤酒是以大麦芽、酒花、水为主要原料,加入酒花调味,经过特种酵母发酵而成,其特点是酒精浓度较低,泡沫丰富,氨基酸含量高。随着啤酒工业的生产工艺不断发展,啤酒专用的糖浆因其方便、成熟的生产工艺,逐渐成为广大生产商必备原材料。为了进一步阐述啤酒专用糖浆在啤酒酿造中的价值,对糖浆的生产工艺与应用进行简要的总结研究,以期能为相关工作人员提供理论借鉴。Beer is made of malt,hops and water as the main raw materials,seasoned with hops and fermented by special yeast,which is characterized by low alcohol concentration,rich foam and high amino acid content.With the continuous development of beer industry,beer syrup has gradually become a necessary raw material for manufacturers because of its convenience and mature production process.In order to further explain the value of beer special syrup in beer brewing,this paper briefly summarizes and studies the production technology and application of syrup,in order to provide theoretical reference for relevant staff.

关 键 词：啤酒 专用糖浆 生产工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.23[轻工技术与工程—食品科学与工程]