摘要
对小麦制麦、糖化及发酵工艺进行了研究。将新的制麦添加剂APS创造性地应用到小麦制麦过程中,获得了高质量了小麦麦芽。还分析了不同糖化方法及辅料配比对麦汁中氮组分的影响。通过控制煮沸条件去除了麦汁中过量了凝固性氮。最后比较了三种不同的发酵方式,提出了在我国用底面发酵方式酿造小麦啤酒的设想。
In this Paper, technological conditions of malting, mashing and brewing of weizenbier wewe studied.A new malting additive APS was introduced into the wheat malting process.As a result,a higher quality of wheat malt was obtained.The influence of different mashing methods and propotion of adjunct on nitrogen composition in wort was analysed. Excess coagulable nitrogen in wort was reduced through controlling boiling condition. Three different ways of fermention were compared and the bottomfermention method was put forward to brewing a Chinese type weizenbier.
出处
《天津轻工业学院学报》
1992年第1期34-38,共5页
Journal of Tianjin University of Light Industry
关键词
小麦
麦芽
小麦啤洒
酿造
工艺
wheat malt, wheat beer, coagulable nitrogen