玉米糖浆在啤酒生产中的应用  

The Optimum Conditions of Corn Syrup Processing in the Beer

作　　者：岳春[1] 黄振华[1] 赖昕[1] 

机构地区：[1]南阳理工学院生化系食品专业,河南南阳473004

出　　处：《食品科学》2004年第4期195-199,共5页Food Science

摘　　要：本文对传统啤酒生产工艺进行改革,按麦芽汁(12°P)与玉米糖浆(12°P)体积比为12的比例混合,加入酵母液6%,,在10℃的条件下发酵,生产出了一种口味清爽、纯正、色泽淡雅的啤酒新品种。使麦芽的用量减少到33%,大大降低了成本。The traditional beer technics was Optimined in this papers. The volume of wort (12°P) and corn syrup (12°P)were mixed by 1:2,then 6 percent yeast fluid was added to pure, ferment at 10℃. A new kind of beer was produced. The tastewas clear fresh and pure, The color and luster was elegant. Finally the consumption of malt was decreased to 33 percent, and thecost of beer was greatly reduced.

关 键 词：玉米糖浆 啤酒 生产工艺 麦芽汁 混合比例 

分 类 号：TS262.5[轻工技术与工程—发酵工程]