• Corpus ID: 99730003

Development of cynanchum bungei healthy beer

@inproceedings{Jingl2010DevelopmentOC,
  title={Development of cynanchum bungei healthy beer},
  author={Shi Jingl},
  year={2010}
}
Using malt,Cynanchum bungei and hop as the raw material,Cynanchum bungei healthy beer has been produced by yeast fermentation.Saccharification conditions of Cynanchum bungei juice,amount and style of addition of Cynanchum bungei juice and fermentation temperature were discussed.The results showed that the optimum technological parameters were saccharification temperature under 65.2℃ for 74.3 min,addition of glucoamylase by 142.2 U/g.Cynanchum bungei juice should be added after main fermentation…