麦精及风味啤酒制备毕业论文.docVIP

[摘要：本文制备的啤酒风味物质是特色麦精及特种麦芽。以麦芽汁为原料特色麦精和特种麦芽为辅料酿造啤酒，可以赋予传统啤酒以独特的口感。首先在实验室以普通浓缩麦芽汁、麦芽黑水为原料制作麦精将浅色焦香麦芽、深色焦香麦芽、黑麦芽等特种麦芽磨碎成粉末，溶解后抽滤备用 用普通啤酒麦芽酿造的啤酒为基酒，以麦精、特种麦芽制成的麦汁为辅料不同比例进行调配，150℃烘烤的普通浓缩麦芽汁发酵。结果表明色焦香麦芽。 关键词：啤酒；麦精；特种麦芽；风味物质 Abstract：he preparation of beer flavor substances is characteristic malt extract and the baked malt. In that, the flavor substances can give the traditional beer with unique taste, so they were used to mix with beer or used as auxiliary materials to brew beer. Firstly, the concentrated wort and black malt extract were roasted to different flavor malt extract. If the ordinary malt