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Development of Arctium lappa L. Nutritional Beer

Zhao Gui-hong

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Abstract

Arctium lappa L.is used as the auxiliary materials for the production of Artium lappa L.nutritional beer.The addition ways of Arctium lappa L.juice were designed by orthogonal tests.The effects of the ratio of Arctium lappa L.juice to wort and the fermentation temperature on beer flavor were investigated.The results showed that the best Arctium lappa L.beer quality could be achieved when the ratio of Arctium lappa L.juice to wort was 2∶8 and the chief fermentation temperature was at 24 ℃(Arctium lappa L juice added in the late fermentation stage).The produced beer has the same flavor of beer made by barley and it contains multiple amino acids and it has healthcare functions.

About this research paper

What this paper is about

Arctium lappa L.is used as the auxiliary materials for the production of Artium lappa L.nutritional beer.The addition ways of Arctium lappa L.juice were designed by orthogonal tests.The effects of the ratio of Arctium lappa L.juice to wort and the fermentation temperature on beer flavor were investigated.The results showed that the best Arctium lappa L.beer quality could be achieved when the ratio of Arctium lappa L.juice to wort was 2∶8 and the chief fermentation temperature was at 24 ℃(Arctium lappa L juice added in the late fermentation stage).The produced beer has the same flavor of beer made by barley and it contains multiple amino acids and it has healthcare functions.

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Available abstract

Arctium lappa L.is used as the auxiliary materials for the production of Artium lappa L.nutritional beer.The addition ways of Arctium lappa L.juice were designed by orthogonal tests.The effects of the ratio of Arctium lappa L.juice to wort and the fermentation temperature on beer flavor were investigated.The results showed that the best Arctium lappa L.beer quality could be achieved when the ratio of Arctium lappa L.juice to wort was 2∶8 and the chief fermentation temperature was at 24 ℃(Arctium lappa L juice added in the late fermentation stage).The produced beer has the same flavor of beer made by barley and it contains multiple amino acids and it has healthcare functions.

Key concepts: Arctium lappa, Fermentation, Food science, Chemistry, Flavor, Traditional medicine, Medicine

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