无麦芽啤酒糖化工艺的研究

Study on the saccharification technics of beer without malt

无麦芽啤酒具有原料来源广、能耗小、废物排放少等优点。糖化是无麦芽啤酒生产的关键步骤,直接关系到成品酒的质量。试验采用无酶活大麦为原料,大米为辅料,焙烤大麦为麦香物质添加剂对无麦芽啤酒的糖化工艺进行了研究。经过正交试验确定最佳的糖化条件。采用该条件糖化可获得优质麦汁,从而发酵得到品质优良,风味纯正的无麦芽啤酒。

Non-malt beer has extremely high value of investment and market potential because of its wide source of raw materials,little energy consumption,less waste discharge and so on.Saccharification plays an important role in the product of non-malt beer,which is directly related to the finished beer quality.A kind of method to produce the non-malt beer was studied in this paper,which used the non-germinated barley as raw material,rice as supplementary material.The baked barley was used as coke-type substances additives.Various of hydrolysis enzymes used in the process of saccharification was studied in the paper by orthogonal experiment to determine the optimal conditions for saccharification.The high quality wort was obtained by this method,and the non-malt beer was availabled after the fermentation process,which has good quality and pure flavor.