摘要
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.
出处
《酿酒科技》
2009年第4期28-30,共3页
Liquor-Making Science & Technology
基金
吉林省教育厅科研项目
关键词
发酵酒
基酒
脱胚玉米
生产工艺
fermenting wine
base wine
degerminated maize
production techniques