摘要
小麦是良好的啤酒酿造原料,在我国种植面积广泛,价格较低,品种多,富含蛋白质、淀粉。本文设计添加10%小麦芽进行糖化,研究不同糖化温度和糖化时间对7°P麦汁理化指标的影响。实验结果表明,52℃15min、63℃110min、72℃20min、78℃过滤糖化工艺中,7°P麦汁阿拉伯木聚糖含量最多,为1034.33mg/L;52℃15min、63℃100min、72℃20min、78℃过滤糖化工艺中,β-葡聚糖含量最高,为72.96mg/L。当阿拉伯木聚糖产生919.33mg/L、β-葡聚糖产生两为72.96mg/L时,7°P麦汁的粘度最大,此时,过滤速率为81.52mL/30min。
Wheat is a good brewing material. It has a abroad crop area in our country and had more breeds. Also its protein and starch were rich. In this paper we studied the effects of different mashing temperature and time on 7^o P beer with 10% dosage of wheat malt. The re suits were that Arabinoxylan had a maximum content （1034.33mg/L） in mashing curve of 52℃ 15min, 63 ℃ 110min, 72℃20min, 78℃fil trate. β -glucan had a maximum content （72.96mg/L） in mashing curve of 52℃ 15min, 63℃ 100rain, 72℃20min, 78℃filtrate. 7 ^o P wort had a maximum viscosity when Arabinoxylan, β -glucan and filtration rate were 919.33mg/L, 72.96mg/L and 81.52mL/30min respectively.
出处
《酿酒》
CAS
2008年第4期44-47,共4页
Liquor Making
基金
山东省科技攻关计划(2006GG3209013)
