糖化工艺对啤酒麦汁色度的影响研究

Study on the Influence of Saccharification Technology on the Color of Beer Wort

麦汁为啤酒的主要原料,麦汁的制备决定了啤酒的种类和质量,并直接影响到啤酒生产工艺与成品质量,因此在啤酒生产过程中需要不断优化麦汁制备工艺,形成优良的麦汁色度。麦汁的制备工艺主要包括麦芽制备、麦芽粉碎、糖化、麦汁煮沸沉淀、麦汁过滤与主发酵等步骤,其中糖化工艺会对啤酒麦汁的色度与品质造成影响。因此,需控制好麦芽质量及其粉碎度、糖化温度、淀粉酶pH值、糖化醪浓度等因素,并进一步优化糖化工艺参数,为呈现更好的啤酒麦汁色度奠定坚实的基础。基于此,本文研究糖化工艺对啤酒麦汁色度的影响,并提出啤酒麦汁制备中糖化工艺的优化措施,以提高啤酒麦汁的色度,促进啤酒酿造工艺的优化,推动啤酒行业的高质量发展。

Wort is the main raw material of beer,and the preparation of wort determines the type and quality of beer,and directly affects the beer production process and the quality of finished products.Therefore,it is necessary to optimize the wort preparation process constantly in the beer production process to form an excellent wort chroma.The preparation process of wort mainly includes malt preparation,malt crushing,saccharification,wort boiling and precipitation,wort filtration and main fermentation,among which saccharification process will affect the color and quality of beer wort.Therefore,it is necessary to control the malt quality and its degree of pulverization,saccharification temperature,amylase pH value,saccharification mash concentration and other factors,and further optimize the parameters of saccharification process to lay a solid foundation for better beer wort chroma.Based on this,this paper studies the influence of saccharification process on the color of beer wort,and puts forward the optimization measures of saccharification process in beer wort preparation,so as to improve the color of beer wort,promote the optimization of beer brewing process,and promote the high quality development of beer industry.