工坊啤酒品质的研究  

Study on Quality of Craft Beer

作　　者：方卉[1] FANG Hui(College of Energy and Chemical Engineering,Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021,China)

机构地区：[1]宁夏工商职业技术学院能源化工学院,宁夏银川750021

出　　处：《现代食品》2021年第11期1-3,共3页Modern Food

基　　金：2020年度宁工商职院院级科学研究项目“工坊啤酒酿造工艺的优化研究”(NXGSKY202006)。

摘　　要：近年来工坊啤酒的市场份额大幅度提升,同时国内的工坊啤酒生产企业越来越注重提升啤酒的品质,但在生产过程中仍存在部分工坊啤酒口感不稳定,生产、罐装过程中存在安全隐患等问题。本文通过中试设备生产跟踪,优化工艺、稳定口感,并根据工坊啤酒生产实际现状,提出酿造过程中的防御措施及管理规范,为工坊啤酒的长期发展提供参考。In recent years,the market share of craft beer has increased significantly.At the same time,domestic craft beer production enterprises pay more and more attention to improving the quality of beer.However,there are still some problems in the production process,such as unstable taste of some craft beer and potential safety hazards in the production and canning process.Through the production tracking of pilot equipment,this paper optimizes the process and stabilizes the taste.According to the actual situation of craft beer production,this paper puts forward the defense measures and management norms in the brewing process,so as to provide reference for the long-term development of craft beer.

关 键 词：工坊啤酒 生产工艺 防御措施 

分 类 号：TS262.5[轻工技术与工程—发酵工程]