啤酒麦芽汁的制备研究

Study on Preparation of Beer Wort

以麦芽为主料、大米为辅料制备麦芽汁。采用正交试验设计研究外加酶糖化法中酶的添加量、投料温度、蛋白质休止时间及第一阶段糖化(糖化Ⅰ)时间对麦芽汁品质的影响,并与标准协定法糖化制备麦芽汁相比较,以麦芽汁中α-氨基氮和糖度含量来比较两种工艺的优劣,确定较佳的糖化工艺路线。得出具有优良品质麦芽汁的较优糖化工艺参数对麦芽汁中α-氨基氮和糖度含量的影响规律。结果表明,投料温度对α-氨基氮影响较为明显,而蛋白质休止时间对糖度影响较为显著。最佳工艺条件为:糖化酶的添加量30U/g,投料温度35℃,蛋白质休止时间60min,糖化Ⅰ时间30min。

Taking malt as basis material and rice as auxiliary material for the preparation ofwort, by orthogonal test design effects of external glucoamylase amount, feeding temperature,inactivity time of protein and saccharification I time on the quality of wort. And the external glucoamylase method was compared with standard agreement method to select the better one with a- amino nitrogen content and sugar content as investigation indexes. The results showed that the feeding temperature has obvious effect on a-amino nitrogen and inactivity time of protein has significant effect on sugar content. The best technical conditions of the extemal glucoamylase method are as follows glucoamylase amount 30 U/g, feeding temperature 35 ℃, inactivity time of protein 60 min and saccharification I time for 30 min.