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《Journal of Anhui Agricultural Sciences》 2008-08
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Study on the Effects of Different Aloe Juice Doses on the Quality of Beer

ZHONG Xian-long (School of Chemistry and Life Sciences, Lishui University, Lishui, Zhejiang 323000)  
[Objective] The aim was to study the effects of adding different doses of aloe juice on the quality of beer. [Method] In the brewage process of aloe healthy beer, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11% and 12% (calculation based on beer volume) aloe juice were added so as to study the effects of aloe juice on the quality of beer. [Result] Integrating sense with physiochemical indices, the optimum finished healthy beer could be obtained by adding 7%-8% aloe juice. Its alcohol content was 3.9%, its original wort concn. was 11.2%-11.3% and its total acid content was 1.94%-1.98%. It not only kept the inherent flavor of beer, but also standed out the peculiar taste of aloe, and made beer have some healthy function. [Conclusion] The study provided reliable parameters for developing and producing aloe healthy beer.
【Fund】: 浙江省丽水市科技计划项目(2004305-2)
【CateGory Index】: TS262.5
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