高蛋白含量的大麦在生产中的应用

Application of High Protein Barley in Beer Brewing

高蛋白含量的大麦用于啤酒酿造生产中 ,在制麦工艺和酿造工艺上需做适当调整 ,浸麦水温控制在12～18℃ ,时间38～48h,水分43%～45 % ;发芽温度14～16℃ ,时间96～120h;绿麦芽干燥温度和时间分别为38～42℃、8～10h,62～70℃、7～9h ,80～84℃、5～7h,控制整个干燥时间在24～26h ;在糖化过程中 ,高蛋白含量大麦用量控制在30 %以下 ,降低糖化温度为65℃ ,糊精与麦芽糖的比例控制在1∶8.5 ,调整糖化醪的 pH为5.4～5.6,煮沸麦汁的 pH为5.2～5.4;控制发酵温度不超过10℃ ,以控制酵母的降糖速度 ,不致发酵过快。结果表明 ,成品啤酒的内在质量和风味稳定性都与原产品一致。(庞晓)

Barley processing techniques and brewing techniques are in need of adequate adjustment in case of the application of high protein barley in beer brewing. Water temperature for barley steeping is controlled at 12～18 ℃ and steeping period for 38～48 hours with 43 %～45 % moistness; germination temperature at 14～16 ℃ and last for 96～120 hours; the temperatures and periods for chit malt desiccation are 38～42℃ for 8～10 hours, 62～70 ℃ for 7～9 hours, and 80～84 ℃ for 5～7 hours respectively and the whole desiccation period controlled within 24～26 hours; during saccharification, the use level of high protein barley controlled below 30 %, saccharification temperature dropped at 65 ℃, the proportion of dextrin and maltose as 1∶8.5, pH value of sweet mash and boiling wort as 5.4～5.6 and 5.2～5.4 respectively; fermentation temperature less than 10 ℃ for better control of sugar lowering speed and to avoid quick fermentation. Through the above adjustment, the product beer will keep its original quality and taste.(Tran.by YUE Yang)