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玉米淀粉糖浆部分取代麦汁的发酵性能研究

Hai-long YI,De-jun GUO,Wen-zhi LIU,Jing-long HE

Food Science（2009）

Cited 3|Views10
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Abstract
本实验主要对玉米淀粉糖浆部分取代麦汁的发酵性能进行研究,并对发酵液的理化指标进行测定.结果表明:啤酒酵母在添加了50%玉米淀粉糖浆的麦汁中可以正常发酵,所制得的啤酒符合各项国家标准.
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Key words
beer,fermentation,corn starch syrup
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