食品科学 ›› 2002, Vol. 23 ›› Issue (3): 89-91.

• 工艺技术 • 上一篇    下一篇

黑啤酒酿制方法的改进

 左永泉   

  1. 山东博兴蒙特啤酒有限公司
  • 出版日期:2002-03-15 发布日期:2012-02-13

A Study on Black Beer Brew Technology

 ZUO  Yong-Quan   

  • Online:2002-03-15 Published:2012-02-13

摘要: 为适应啤酒市场竞争和变化的需要,对传统的黑啤酒生产工艺进行改进,采用浅色麦芽、焦香麦芽和大米等为主要原料,经一次煮出糖化和低温发酵,结合后修饰技术,可酿制出具有焦香浓郁、口味醇厚、风味独特的黑啤酒。本文对黑啤酒酿制中原料配比和有关工艺要点进行了探讨。

关键词: 黑啤酒, 焦香麦芽, 后修饰

Abstract: In order to meet the requirements of the consumers,we improve the traditional technoligical process.We adopt the main raw material:light malt,caramel malt and rice.When they have been mashed decoction and have been cooled fementation once and after--deck,we could produce the black beer which was full of caramel-flavored and unique-flavored.The proportion of raw material and the gist of technological process is discussed in this article.

Key words: Black beer , Caramel malt , After-deck.