摘要
对螺旋藻绿啤酒生产工艺条件进行了探索和研究。结果表明,最佳螺旋藻液的添加量为160mg/L,调整最佳的基酒工艺,第一段糖化温度65℃,时间30min;第二段糖化温度72℃,时间30min;采用啤酒过滤后的清酒中进行添加。最终确定啤酒的颜色为绿色,口味更干净、爽口,有明显的螺旋藻味。
The brewing technology conditions of Spirulina green beer were researched.The results indicated that the optimal addition quantity of Spriulina liquid was160mg /L.The optimal technology of basic beer was as follows:the saccharifying temperature at65℃for30min in the first stage,and at72℃for30min in the second stage.The addition of Spirulina was carried out in clear beer after filtration.The color of beer was decided to be green.The taste of Spirulina green beer was purer,taster,and it has obvious flavor of Spirulina.
出处
《酿酒科技》
2004年第5期113-114,共2页
Liquor-Making Science & Technology
关键词
啤酒
螺旋藻液
螺旋藻绿啤酒
生产工艺
beer
spirulina liquid
Spirulina Green Beer
brewing technology
