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《Journal of Anhui Agricultural Sciences》 2006-19
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Development of Entire Malt Dark Beer

ZHANG Qiang et al (College of Biology and Food Engineering,Hefei Industry University,Hefei,Anhui 230009)  
Through the inspection of raw material allocated proportion and factors of saccharification condition and fermentation condition,the best production craft parameter of the entire malt dark beer was determined and the tinted malt,caramel malt and black malt allocated proportion were 85∶10∶5 and the proportion of raw materials and water was 1∶4.5.The elevation of temperature leading saccharification legal system was used to prepare the wheat juice and the low temperature fermentation process was used in fermentation.The main fermentation temperature of 8~10 ℃,the vaccination quantity of 3%,the chief fermentation period of 15 d and prophase fermentation period of 30 d were the best condition.
【CateGory Index】: TS262.5
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