节能降耗啤酒糖化的应用研究

Application of energy conservation and reduction in beer saccharification

提出用外加酶制剂以大麦等谷类替代部分麦芽酿制啤酒的工艺路线。论述了啤酒外加酶糖化的基本理论,针对国外丹麦NOVO公司啤酒外加酶糖化生产工艺,着重研究了外加国产食品级酶制剂的啤酒糖化工艺。该项新工艺稳妥可靠,简便易行,效果显著。

The new technology process in brewing beer which uses barley and grain with extra enzyme preparation instead of malt will be advanced in this paper. It discusses the basic theory of beer extra enzyme saccharification. According to the production technique（NOVO danmark） of beer extra enzyme saccharification. The main idea is the technology of the extra national food degree enzyme preparation for beer saccharification.The experiment result shows that the new technology is reliable, easy and effective.