宋淑红，徐慧琴

（河南省轻工业学校，河南郑州450006）

摘要：以柠檬和大麦芽为主要原料，采用传统低温发酵，进行了柠檬果啤的生产。结果表明6° P柠檬果啤的最佳发酵工艺条件为柠檬汁在后发酵开始时添加，柠檬汁添加量为10%，酵母添加量为0.4%。酿造的柠檬果啤含有柠檬的香气和营养物质，又有啤酒的清爽，口感好。

关键词：柠檬果啤；发酵工艺

Processing the 6°P Lemon Juice Beer

SONG Shu-hong，XU Hui-qin

（College of Light Industry Engineering and Chemistry，Henan Light Industry University，Zhengzhou 450006，China）

Abstract: The Lemon juice beerwas fermentedbytraditional lower temperature withlemon andmalt grain as rawmaterial. Theresults showed that optimal conditions of the 6°P lemon juice beer processing was lemon juice added at post-fermentationpoint 10%，and the amount of yeast 0.4%.The best quality of flavored fermented juice of beer could be obtained underthe optimal conditions. The product had the flavors and nutrient of lemon fruit and fresh taste of beer.

Key words: lemon juice beer；fermented technological process

（2014年第17卷第10期）