摘要
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℃.
关键词
玉米
啤酒酵母
发酵饮料
Corn
Beer yeast
Fermented beverage