摘要
以浦城丹桂、大麦芽、酒花为主要原料,开发桂花香型精酿啤酒.通过单因素和正交实验研究了糖化温度、糖化时间和桂花添加量对酿造桂花香精酿啤酒的影响.结果表明,最优糖化工艺为糖化温度63℃,糖化时间为60 min,桂花添加量占酒花添加量的40%.采用上述最优糖化工艺结合普通精酿啤酒发酵工艺酿造的桂花香型精酿啤酒,各项指标符合GB/T4927中特种啤酒质量要求.产品外观色泽均匀,呈金黄色,口感细腻,无异味,泡沫持久,具有令人愉悦的桂花清香.
The delicately brewed beer with the scent of Osmanthus tragrans was developed from the main ingredients of orange Osmanthus in Pueheng, malt and hops. The effects of saeeharification temperature, saeeharification time and the added amount of O. tragrans on the brewing of beer with the scent of Osmanthus were studied by single factor and orthogonal experiments. The results showed that the optimum saceharification technology take place at the temperature of 63℃, lasting 60 minutes, with the O. tragrans flowers addition accounting for 40% of the hops added. With the combination of this technology and the fermentation process of ordinarily brewed beer, the various indexes in accordance with the quality requirements of special beer in GB/T4927. The product takes on the homogeneous golden color, with delicate taste, lasting foam, and pleasant scent of Osmanthus, free from extraneous odor.
作者
廖世荣
LIAO Shirong(Fuqing Branch of Fujian Normal University,Fuqin;Fujian,350300,China)
出处
《福建师大福清分校学报》
2018年第5期71-76,共6页
Journal of Fuqing Branch of Fujian Normal University
关键词
桂花
糖化
精酿啤酒
Osmanthus
saeeharifieation
delicately brewed beer
作者简介
廖世荣（1965-），男，福建安溪人，高级讲师；研究方向：发酵食品
