挤压蒸煮大米辅料酿造啤酒发酵过程研究

Study on the fermentation process using extruded rice for beer brewing

在100L规模上对挤压蒸煮与传统未挤压蒸煮大米辅料酿造啤酒发酵过程进行研究，结果表明，和未挤压蒸煮大米辅料工艺相比，在整个发酵过程中挤压蒸煮辅料工艺的氨基氮含量总体上偏低，双乙酰峰值低，还原速度快，酵母增代速度相当，酵母数峰值高。另一方面，啤酒发酵周期缩短1-2d，提高了生产效率。两种工艺在酒精含量、苦味质值和其它指标方面的差别很小。

A series of fermentation experiments for beer brewing using different adjuncts, the extruded and unextruded rice, were conducted in a 100L scale equipment for comparing the differences in the fermentation process. The experimental results showed that the a-amino nitrogen content of unextruded rice as adjunct was lower as a whole, and the peak value of diacetyl for extruded rice adjunct technology was lower than the unextruded rice adjunct technology, the deoxidization speed was higher, the speed of the generation-increasing of yeast was almost the same and the peak value of yeast was higher. On the other hand, the period of beer fermentation of the extruded rice was shortened for 1 -2d and the production efficiency was increased, The differences in alcohol content, bitterness valve and other indexes were not significant.