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更新时间2018-05-17 17:25:37

姜枣艾尔啤酒工艺研究

食品科学与工程

[摘要] 本实验以姜汁、枣汁、大麦芽为啤酒原料，研究了姜枣艾尔啤酒的酿造工艺。在啤酒酿造过程中，在主发酵前后分别添加一定量的姜汁和枣汁，研究姜枣汁加入方式对啤酒品质的影响，通过进一步控制添加姜枣汁发酵的天数，研究姜枣汁发酵时间对啤酒品质的影响。以成品啤酒的感官评分和理化指标为依据，确认出姜汁和枣汁最佳添加方式以及姜枣汁最佳发酵时间。实验结果表明：姜汁和枣汁一起在主发酵前添加为佳，所得啤酒品质最好，感官评分可达95分，酒精度可达4.8%；姜汁和枣汁一起在主发酵第一天添加，发酵时间为5天为佳，所得啤酒品质最好，感官评分可达96分，酒精度可达4.8%。在此工艺下所得姜枣艾尔啤酒清澈透明，色泽呈棕黄色，略有沉淀，无杂质，口感纯正，味道协调，感官评分可达96分，酒精度可达4.8%。实验研究所得姜枣艾尔啤酒酿造工艺简便，啤酒风味独特，为丰富啤酒品种提供了一定参考。

[关键词] 姜；枣；啤酒；发酵；工艺

姜枣艾尔啤酒工艺研究

食品科学与工程

Study on ginger jujube Aier beer process

Food science and engineering

[Abstract] In this experiment, ginger juice, jujube juice, and barley malt were used as raw materials for beer to study the brewing process of ginger jujube aier beer. In the beer brewing process, a certain amount of ginger juice and jujube juice were added before and after the main fermentation to study the effect of the ginger jujube juice addition method on the quality of the beer, and the fermentation time of the ginger jujube juice was studied by further controlling the days of fermentation of the ginger jujube juice. The impact on the quality of beer. Based on sensory scores and physical and chemical indicators of the finished beer, the best way of adding ginger juice and jujube juice and the best fermentation time of ginger jujube juice were confirmed. The experimental results show that ginger juice and jujube juice are added together before the main fermentation. The quality of the obtained beer is the best, the sensory score can reach 95 points, and the alcohol level can reach 4.8%; ginger juice and jujube juice are together on the first day of main fermentation. Addition, the fermentation time is preferably 5 days, the best beer quality is achieved, the sensory score can reach 96 points, and the alcohol level can reach 4.8%. Under this process, the obtained ginger jujube Aier beer is clear and transparent, with a brown color, a slight sedimentation, no impurities, pure taste, a harmonious taste, a sensory score of 96, and an alcoholicity of 4.8%. The experimental research on the brewing technology of ginger jujube-aier beer is simple, and the beer flavor is unique, which provides a certain reference for enriching beer varieties.

译文：

Jiang Zao Eyre beer technology research food science and Engineering
[Abstract] ginger juice, jujube juice and barley malt were used as beer raw materials in this experiment, and the brewing technology of ginger date Eyre beer was studied. In the brewing process, a certain amount of ginger juice and jujube juice were added before and after the main fermentation. The effect of ginger jujube juice on the quality of beer was studied. The influence of the fermentation time of ginger jujube juice on the quality of beer was studied by further controlling the days of adding Zizyphus jujube juice. Based on sensory evaluation and physical and chemical indexes of finished beer, the best way to add ginger juice and jujube juice and the best fermentation time of ginger jujube juice were confirmed. The results showed that the best quality of ginger juice and jujube juice was added before the main fermentation. The quality of the beer was the best, the sensory score could reach 95, the alcohol degree could reach 4.8%, the ginger juice and jujube juice were added together in the first day of the main fermentation, the fermentation time was 5 days, the quality of the beer was best, the sensory score was 96, and the alcohol degree was up to 4.8%. . In this process, the ginger jujube Eyre beer is clear and transparent, the color is brown and yellow, a little precipitation, no impurities, pure taste, taste coordination, sensory score of up to 96 points, alcohol can reach 4.8%. The experimental results showed that ginger beer Eyre beer was simple and the beer flavor was unique, which provided a reference for enriching beer varieties.
[Key words] ginger; jujube; beer; fermentation; Technology