玉米辅料清酒的发酵技术研究

本文对玉米辅料清酒发酵的清酒酵母制造和米曲制造过程、配用玉米为辅料的发酵过程进行了跟踪分析。研究结果表明，配用３０％经严格处理的玉米辅料所发酵的清酒不影响产品风格和典型性。

玉米辅料啤酒的风味稳定性及其控制办法

随着人们生活水平的提高,我国啤酒产量、销量逐年上升。1992年统计,全国年产啤酒已达1000万吨,按30％的辅料比计算,一年需辅料300多万吨。就目前看,我国绝大多数的啤酒厂都是以大米为辅料,这就是说,我国每年要有240多万吨-的大米用在啤酒生产上,这在一定程度上影响了人民群众的大米食用量。因此,广开辅料之源。

玉米辅料用于啤酒制造的糖化适应性研究

研究了玉米辅料在啤酒制造中的糖化适应性。进行了不同的辅料配比、辅料糊化温度、糖化蛋白质休止温度的试验。结果表明:40％、50％配比的玉米辅料在糊化温度80℃、糖化蛋白质休止温度45℃的条件下制得的糖化麦计能达到部颁麦芽汁的质量指标,特别适用于高发酵度啤酒的制造。

Determination of fermentable sugar in wort made from degermed corn extruded at low temperature as beer adjunct by HPLC

[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.