上面发酵高粱啤酒的工艺研究

Study on the Brewing Process of Top-Fermented Sorghum Beer

高粱啤酒作为一种营养丰富、口感独特的无麸质酒精饮料,具有广阔的发展前景。为研制品质优良的高粱啤酒,本研究以高粱芽为原料,分别对糖化工艺对高粱汁中总还原糖和α-氨基氮量的影响;发酵工艺对高级醇含量的影响以及发酵后不同澄清剂对高粱啤酒的澄清效果和色度的影响进行了研究。结果表明:高粱汁制备的最佳糖化方法为倾出糖化法,糖化条件为:浸酶温度35℃,浸酶时间20 min,糊化温度90℃,糊化时间30 min,糖化温度65℃,糖化时间1 h,糖化后高粱芽汁的总还原糖含量为83.23 g/L,α-氨基氮含量适中,为180.8 mg/L。高粱啤酒的最佳发酵条件为:高粱芽汁浓度12°P、酵母菌接种量2.0×107个/m L、发酵温度16℃,发酵后啤酒中的高级醇含量为109.09 mg/L,该条件可有效降低高级醇含量。最佳的澄清剂为皂土,当添加比例为0.9%时,透光率达到90%,高粱啤酒的澄清效果最佳。在此工艺条件下,酿造出的上面发酵高粱啤酒澄清透明、色泽鲜亮、口感独特,高级醇含量适宜,是一种风味独特的新型酒精饮品。

Sorghum beer is a nutrient-rich and gluten-flee alcoholic drink with unique taste, and has broad prospects for development. To develop good-quality sorghum beer, sorghum malt was used as a raw material to study the effects of the mashing process on the content of total reducing sugars and a-amino nitrogen in sorghum wort, the effects of fermentation conditions on the production of higher alcohols, and the effects of different clarifiers on the clarity and color of sorghum beer after fermentation. The results showed that the optimal mashing method was decantation, and the detailed process condition was as follows： lixiviation at 35℃ for 20 min, pasting at 90℃ for 30 min, and saccharification at 65℃ for one hour. The content of total reducing sugar in sorghum wort produced by the above techniques was 83.23 g/L, while the content of a-amino nitrogen was moderate and the final content was 180.8 mg/L. The optimum fermentation conditions were determined as follows： sorghum wort concentration： 12 °P, the quantity of inoculated yeast： 2.0 × 10^7 cells/mL, fermentation temperature： 16℃. The content of higher alcohols was 109.09 mg/L in sorghum beer, and these fermentation conditions could effectively reduce the content of higher alcohols. In addition, the best clarifier was bentonite, and when the proportion of added clarifier was 0.9%, the light transmittance was 90% and the best clarification effect of sorghum beer was achieved. Under this brewing condition, the top-fermented sorghum beer obtained was clear, had a bright color, unique taste, and moderate content of higher alcohols, and was a new type of alcoholic beverage with a unique flavor.