高辅料啤酒生产技术研究

Study on Production Technology of Beer with More Adjuvants

目的:提高啤酒酿造过程中的辅料比例,降低酿造啤酒的成本。方法:本实验将淀粉辅料由35%提高到45%,并将实验工艺进行适当的调整,进行糊化、糖化和发酵等实验。结果:成品酒总酯、高级醇比较合理,实验组比对照组口感更加柔和,与对照工艺相比,每千升啤酒节约成本65.66元。结论:将淀粉辅料由35%提高到45%成品酒的质量不会受到影响,并且可以降低啤酒酿造成本。

Objective: To increasing the proportion of adjuvant and reduce the cost in the brewage process. Method: The amount of the starchy adjuvant was increased from thirty-five percent to forty-five percent,and proper adjustments such as gelatinization,saccharification,fermentation were done during the experimental process. Result: Compared to the traditional technology,the amount of total ester and fatty alcohol in the finished product by the experimental technology is proper and its taste is softer than before,f...