仙人掌啤酒的研制  

Development of Cactus Beer

作　　者：王淑欣[1] 周超[1] 

机构地区：[1]山东省滨州职业学院,山东滨州256624

出　　处：《酿酒科技》2003年第3期100-100,共1页Liquor-Making Science & Technology

摘　　要：“米邦塔”食用仙人掌含有蛋白质、矿物质、纤维素、胡萝卜素及18种氨基酸。工艺操作要点为:仙人掌汁的加入时间在糖化麦汁煮沸前;仙人掌汁的添加量为3%～4%;麦汁糖化发酵与普通啤酒生产工艺相同。(孙悟)Opuntia Milpa Alta”edible cactus contains pr oteins,mineral materials,cellulose,carotene and18kinds of amino acids.The operation points in the production of cactus beer were as follows :the addition time of cactus juice was before the boiling of sac-charifying wort;the addit ion level of cactus juice was3%～4%;and wort saccharifying fermentation tec hniques of cactus beer were the same as that of common beer.(Tran.by YUE Yan g)

关 键 词：仙人掌 啤酒 研制 生产工艺 糖化 发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]