超爽啤酒酿造工艺的研究

Studies on the brew of super light beer

以改善低浓度淡爽型啤酒的质量缺陷为目的，提出了糖化投料中添加２ ％ 焦香麦芽，适当提高糖化温度，控制麦汁糖比非糖的比值，并在糖化过程中添加啤酒酵母提取物，提高麦汁的α氨基氮和总氮，改善啤酒发酵性能的新工艺。采用该新工艺所酿造的成品啤酒口味纯正、淡爽、泡沫洁白细腻，持久挂杯。而且，物理化学指标符合国家啤酒标准ＧＢ４９２７９１ 的要求。

This paper proposes a new technology of brewing a low concentration beer in order to reduce its original quality defects by adding 2% roasted malt to mashing material,raising mashing temperature,and controling the ratio of reducing sugar to non\|reducing sugar of the wort,and also by adding yeast extract during the mashing procedure so as to increase \$α\|\$amino acid nitrogen and total nitrogen of the wort to improve the beer fermentation.Using this new technology,we obtained the finished beer crisp and pure in taste,white and durably fine in foam. Furthermore,its physical and chemical indicators accorded with the national standard GB4927\|91.