FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (4): 195-199.

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The Optimum Conditions of Corn Syrup Processing in the Beer

 YUE  Chun, HUANG  Zhen-Hua, LAI  Xin   

  1. Department of biochemistry, Nanyang Institute of Science and Technology
  • Online:2004-04-15 Published:2011-10-24

Abstract: 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.

Key words: corn syrup, malt, yeast, beer