摘要
利用浸出糖化法、二次煮出法、双醪浸出糖化法制作黑啤麦汁并测定其糖度、色度。综合比较三种糖化方法确定最佳糖化方法:浸出糖化法(用黑米代替辅料大米),测得麦汁的糖度为12.0°P,色度为98.79 EBC。利用浸出糖化法生产黑啤,最终得到色度为82.56 EBC,酒精度为3.60%,略带甜味且口味浓厚的典型黑啤。
The wort of dark beer was prepared by three saccharification methods including leaching saccharification, secondary boiling and double mash leaching saccharification, and the sugar content and chromaticity were detected. It found the leaching saccharification method(black rice instead of auxiliary rice)was better method. The sugar content of wort was 12.0 P and chromaticity was 98.79 EBC. By leaching saccharification method, the typical dark beer was gain with the chromaticity of 82.56 EBC, the alcoholic strength of 3.60 %.
引文
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