玉米啤饮料发酵工艺的研究

Study on the Fermentation Technology of Corn Beverage

本实验对玉米的发酵过程进行研究和探讨，确定其糊化、液化、糖化、发酵等工艺参数，并对饮料的调配进行初步研究。通过实验得出玉米啤饮料的发酵工艺为：玉米在含0．2％乳酸的60℃的热水中浸泡4h，100℃下糊化60min左右，在85～95℃下加酶0．3％液化，然后降温到60℃，加酶0．5％，糖化4h，最后在15℃下接种啤酒酵母发酵48h，得到色泽淡黄、晶莹透明、有典型玉米香气的发酵产品。

According to the research on the process of fermentation,we determined the technological parameters including pasting, saccharification and fermentation. The optimizing process of fermentation was： corn was marinated in 60℃ water containing 2% lactic acid for 4 h, then pasted at 100℃ for 60 min; the sample was added with 0.3% enzyme to liquefy at 85 -95℃, and added with 0.5% enzyme to saccharify at 60℃; at last, beer yeast was added to ferment for 48 h at 15℃.