利用脱胚玉米酿制超干基酒的研究

Study on the Use of Degerminated Maize to Produce Superdry Base Wine

以脱胚玉米为主要原料,采用双酶法糖化(糖化温度为55℃,pH5.0,加酶量200u/g,糖化时间80min)、玉米蛋白水解(水解温度为55℃,pH值为3.5,水解时间为4h)等工艺,按照低温啤酒发酵工艺酿造超干基酒,其理化指标与一般啤酒差异不大,口感清爽、柔和、无异杂味,并可根据消费者的需求进行再修饰。

Superdry base wine was produced by low-temperature beer fermentation techniques as follows： degerminated maize as the main materials, saccharification by double enzyme method （saccharification temperature at 55℃, pH value as 5.0, the addition level of enzyme was 200 u/g, and saccharification time was 80 min）, then maize protein hydrolysis （hydrolysis temperature at 55℃, pH value was 3.5, and 4 h hydrolysis）.The physiochemical indexes of the produced base wine were close to those of ordinary beer. The base wine had soft and clean taste without any off-flavor and its taste could be modified according to consumer＇s requirements.