【摘要】 以龙麦26为主要原料,芒果为辅料进行小麦啤酒发酵工艺研究。结果表明,最佳工艺为5%接种量、主发酵温度18℃,贮酒时间6 d,所得龙麦26全小麦芒果啤酒酒度达4.1%vol,维生素A 2.18 mg/100 mL。更多还原

【Abstract】 Longmai 26 wheat was used as the main raw material and mango used as the auxiliary material to produce whole wheat mango beer.The best fermenting conditions were summed up as follows: 5 % inoculating amount, the chief fermenting temperature was at 18 ℃, and 6 d storage time. The alcohol content of the produced beer reached up to 4.1 %vol and vitamin A content up to 2.18 mg/100 mL.更多还原