Investigation on the Effects of Cyclodextrins on the Stability of Hop Oil and Flavouring Compositions in Beer 环糊精对啤酒花油及风味物质稳定性影响研究
Main chemical compositions of hop resin, hop oil and polyphenol were indicated in this paper, as well as the function of hop and application of new hop products like hop extracts and hops oil in beer production. 阐述了啤酒花中3类物质即酒花树脂、酒花油、多酚物质的主要化学成分,酒花在啤酒酿造中的作用,以及酒花浸膏和酒花油等多种新型的酒花制品在啤酒工业中的应用。
This paper studied on the technology of 8 ° BX Bright Bottle Beer by using the method of boiling-soaking mashing procedure with 60% malt and 40% rice as well as by using concentrated hop oil and reductive isomerous instead of traditional hop. 研究了以麦芽、大米为原料,辅料质量分数为40%,煮&浸法糖化方法,用浓缩酒花油和还原异构酒花浸膏代替传统酒花酿造8°BX白瓶啤酒的工艺。