植物乳杆菌酸化麦汁制备酸啤酒的工艺研究  

Study on Technology of Acidifying Wort with Lactobacillus Plantarum to the Production of Sour Beer

作　　者：郭卢云 马洁[1] 刘光成[1] GUO Luyun;MA Jie;LIU Guangcheng(Hubei Light Industry Technology Institute,Wuhan 430070,China)

机构地区：[1]湖北轻工职业技术学院,湖北武汉430070

出　　处：《现代食品》2023年第2期103-105,共3页Modern Food

摘　　要：本文研究了用植物乳杆菌酸化麦汁生产酸啤酒的主要工艺条件,确定了酸化麦汁的最佳工艺条件为麦汁浓度12°P,酸化温度35℃,时间18 h。实验制备的酸啤酒泡沫细腻,口感酸甜,酒体柔和清爽,风味协调,有水果香味,在品质上与市售流行的酸啤酒无明显差别。This article studied acidified technology of Lactobacillus plantarum applied in beer’s production and determined the main technological parameters.The optimal wort acidification process parameters of Lactobacillus plantarum were the original gravity of 12°P,the acidification temperature of 35℃,and the acidification time of 18 hours.The foam of the experimental sour beer is delicate,the taste is sweet and sour,the body is soft and refreshing,and the flavor is harmonious.It has fruit flavor and has no obvious difference in quality from the popular sour beer on the market.

关 键 词：植物乳杆菌 酸化麦汁 酸啤酒 最佳工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]