桂花风味精酿啤酒生产技术研究  

Research on the Production Technology of Osmanthus Flavored Craft Beer

作　　者：郑佳佳 秦新磊 ZHENG Jiajia;QIN Xinlei(D.CO International Food Co.,Ltd.,Jiaozuo 454850,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454850

出　　处：《食品安全导刊》2024年第22期164-166,共3页China Food Safety Magazine

摘　　要：啤酒是一种历史悠久的饮品,其口味和质量一直备受消费者的关注。本文对桂香型精酿啤酒的生产技术进行研究,通过选择高质量的酿酒材料,详细分析酿酒不同阶段的技术,并对桂香味的萃取及融合进行探讨。同时,通过加强生产期间的质量控制,使之具有较好的风味,为酿造优质啤酒产品提供科学依据。Beer is a beverage with a long history,and its taste and quality have always attracted the attention of consumers.In this paper,the production technology of cinnamon-flavored craft beer is studied.Through the selection of high-quality brewing materials,the techniques at different stages of brewing are analyzed in detail,and the extraction and fusion of cinnamon flavors are discussed.Meanwhile,by strengthening the quality control during production,it has a better flavor.Provide a scientific basis for brewing high-quality beer products.

关 键 词：桂花风味 精酿啤酒 生产技术 研究策略 

分 类 号：TS262.5[轻工技术与工程—发酵工程]