新型燕麦啤酒的研究开发

Development of New-Type Oat Beer

使用啤酒酿造的原料来开发适合市场需要的啤酒,在生产上处理好工艺质量的难点。研究发现,如果燕麦的比例达到50%或者以上,在糖化生产的工艺阶段,很难正常进行麦汁的分离。当添加的燕麦比例低于20%时,能够在无外源酶制剂的情况下顺利地进行糖化工艺。经过优化,采用30%的燕麦添加比例,添加酶制剂A为1.5 g/kg未发芽燕麦时,啤酒的品质、口感均好于采用全麦发酵产的啤酒。

The research demonstrated that,as oat ratio reached up to50%or above,it was hard to separate wort in saccharification process.However,when oat ratio was less than20%,saccharification processed smoothly with no addition of exogenous zymin.Accordingly,the adding ratio of oat was determined as30%,and the adding level of zymin A was determined as1.5g/kg(unmalted oat).Through such technical improvement,the produced beer was better in both quality and taste than whole-oat beer.