Abstract: Pea beer enriched Zinc was developed by the followmg procedures: Pea used as raw materials, at 30 ℃, put the pea soaked in the pH 5.5 ZnSO4·7H2O solution with concentration of zinc ion 600 × 10-6, 700 × 10-6 and 800 × 10-6 respectively. Pea beer enriched zinc was prepared by pe germination, ascchariffication and juice extraction, sterilization and cooling and blank comparison was set. In the study, the number of yeast cells, appearance sugar content, diacetyl content, high alcohol content were assayed during the fermentation with different content of the ZeSO4·7H2O. Meawhile after latter fermentation, diacetyl content, higher alcohols, mellow, alcohol degree, true concentration, original pea milk concentration and true degree of fermentation and so on were determinated. Results showed that the fermentation is optimum when the content of ZnSO4·7H2O was 700 × 10-6, because this content can control the multiplication rate of yeast, and low diacetyl and higher alcohol content. The beer can meet the requirements of modern light beer taste, significantly shorten the fermentation time and improve productivity.

Key words: beer, pea, iron fortified, diacetyl, higher alcohols