啤酒工坊草莓啤酒的研发与生产  

Research and production of Strawberry Beer in Craft Beer Brewery

作　　者：崔进梅[1] CUI Jin-mei(ShanDong Institute of Technician,Ji'nan,Shandong 250200)

机构地区：[1]山东技师学院,山东济南250200

出　　处：《中外酒业》2021年第17期17-21,共5页Global Alcinfo

摘　　要：草莓是世界上栽培最为广泛的果树种类之一,素有“水果皇后”的美称。为更广泛的开发利用草莓资源,我们对草莓进行深加工处理,开发出果味的草莓啤酒,既增加了草莓的利用范围,又增加了工坊啤酒的种类品种,还增加了经济效益。经过反复试验得到最佳生产工艺,本工艺为以单醪升温浸出糖化法进行糖化,以小麦啤酒做基酒,采用慕尼黑啤酒酵母SM3-15进行发酵,当发酵液残糖降至3.5〜4.OOP封罐之前,一次性添加8%的草莓汁后继续进行发酵,在此条件下得到的草莓啤酒外观呈略微浑浊的玫红色、泡沫洁白细腻,挂杯持久,醇厚感强,并具有明显的麦芽香气和浓郁的草莓香味,口感较好,符合TCBJ3201-2019《工坊啤酒及其生产规范》。Strawberry is one of the most widely cultivated fruit trees in the world,known as"fruit queen".For more extensive development and utilization of strawberry resources,we processed strawberries deeply and developed fruit-flavored strawberry beer,which not only increased the utilization range of strawberries,but also increased the variety of Craft Beer Brewery,but also increased economic benefits.After repeated experiments,the best production process was obtained by single mash temperature leaching saccharification,wheat beer as base wine,Munich beer yeast SM3-15 for fermentation,and before the residual sugar in the fermentation broth was reduced to 3.5m-4.00p,8%strawberry juice was added at one time to continue fermentation,under these conditions,the appearance of strawberry beer was slightly turbid rose red,foam white and delicate.The hanging cup is long-lasting,mellow,and has obvious malt aroma and strong strawberry aroma,good taste,in line with TCBJ3201-2019"Craft beer and its production specification".

关 键 词：草莓 生产工艺 工坊啤酒 开发 

分 类 号：TS2[轻工技术与工程—食品科学与工程]