着色特种麦芽形成机理与生产工艺的探讨  

Investigation on the Formation Mechanism and Production Technology of Colored Special Malt

作　　者：李志华[1] 王俊英[2] 

机构地区：[1]天津科技大学食品与生物工程学院,天津300222 [2]安徽古井雪地啤酒有限责任公司,安徽阜阳236017

出　　处：《酿酒科技》2004年第2期73-75,共3页Liquor-Making Science & Technology

摘　　要：经过分析研究,设计了两套着色特种麦芽的生产工艺流程。方案一生产出来的麦芽色泽黄褐,香味较浓,适合生产棕色、深红色,口感醇厚,麦芽香味较浓的略有甜味的风味啤酒;方案二生产的特种麦芽,色泽深黑,香味浓郁,适合酿造深黑色啤酒,并非常有利于啤酒非生物稳定性。(陶然)Two sets of technical process for the production of color ed special malt were designed through analysis and research.The malt produced by the first technical process was russet brown in color and had strong fragrance, suitable for the production of beer in brown or scarlet color of slight sweetnes s and mellow taste and strong malt fragrance.The malt produced by the second te chnical pro-cess was jet black in color and had mellow fragrance,suitable for the production of beer in jet black color and helpful for the non-biological st ability of the beer.(Tran.by YUE Yang)

关 键 词：啤酒 着色特种麦芽 生产工艺 设计 

分 类 号：TS261[轻工技术与工程—发酵工程]