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刊物期号: 200703

10°淡爽型沙棘啤酒生产工艺

作者: 王志坚

地址:河北钟楼集团邯郸啤酒有限公司,河北 邯郸  邮编:056001
摘要 沙棘果粉碎后分离出的果汁需加果胶酶进行澄清,澄清温度20~25 ℃,pH4.2~4.5,果胶酶加量为0.3 %~0.4 %。麦汁冷却后,满罐时将沙棘汁定量泵入发酵罐,添加酵母进行发酵。生产中应注意:①沙棘汁含糖量较高,实际生产中原麦汁浓度可略低一些;②沙棘加工过程应切实做好防氧化并保持沙棘果汁无菌状态;③沙棘汁中果胶物质含量较高,若处理不好将对成品酒非生物稳定性产生很大影响;④沙棘果汁添加量应根据有效量及啤酒品质来确定。(丹妮)
关键词 啤酒; 沙棘果啤; 生产工艺
中图分类号: TS262.5;TS261.4 文献标识码: B 文章编号: 1001-9286(2007)03-0084-03

英文标题: Brewing Technology of 10° Light Sea Buckthorn Beer

英文作者: WANG Zhi-jian

英文地址: Handan Beer Co. Ltd. of Zhonglou Group., Handan, Hebei 056001, China

英文摘要 The fruit juice separated from sea buckthorn after grinding was clarified by the addition of pectase (clarification temperature at 20~25 ℃, pH value as 2~4.5, and the addition level of pectase as 0.3 %~0.4 %).After the cooling of wort, sea buckthorn juice at fixed quantity was pumped in the fermentation pots, then yeast was added for fermentation. Some points should be valued in the production: 1. wort concentration could be lower in practice because of the comparatively higher sugar content in sea buckthorn juice; 2. oxidation should be prevented and aseptic conditions of sea buckthorn juice should be maintained during sea buckthorn processing; 3. sea buckthorn contained high content of pectin substances, if not treated properly, it would have adverse effects on non-biological stability of product beer; 4. the addition level of sea buckthorn juice should be determined according to beer quality and its effective amount. (Tran. by YUE Yang)
   
英文关键词 beer; sea buckthorn fruit beer; production technology
      

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