工艺条件对啤酒口味稳定性的影响  

Effects of Technical Conditions on Beer Taste Stability

作　　者：王志坚[1] 

机构地区：[1]河北钟楼集团邯郸啤酒有限公司,河北邯郸056001

出　　处：《酿酒科技》2004年第4期70-71,共2页Liquor-Making Science & Technology

摘　　要：减少啤酒中氧含量是解决啤酒口味稳定性的关键因素。方法有:(1)在发芽过程中,对通氧量予以控制,降低麦层中含氧量;(2)干燥过程从50℃升至70℃,以2℃/h温升速度制备麦芽;(3)麦皮糖化法可抑制啤酒风味物质氧化;(4)控制醪液pH值为5.2;(5)糖化过程可提高下料温度,防止高分子蛋白质过度分解;(6)麦汁煮沸时间以60～70min为宜;(7)缩短麦汁在沉淀槽的停留时间;(8)控制好发酵温度;(9)在过滤与灌装过程采取有效措施,尽可能减少吸氧量。(丹妮)Reduce of oxygen content in beer is the key factor to keep beer taste stability and the relative technical operations are as follows; 1. oxygen input quantity should be under proper control during germination process to reduce oxygen content in barley layers; 2. temperature rises from 50 ℃ to 70 ℃ during dryness process with temperature rise speed as 2 ℃/h for malt preparation; 3. barley husk saccharifying method could inhibit oxidation of beer flavoring substances; 4. pH value of mash liquid should be controlled as 5.2; 5. raw materials feeding temperature may be rose during saccharification to prevent excessive decomposition of macromolecular protein; 6. the optimal time for wort boiling is 60～70 min; 7. wort staying time in precipitating tank be shortened; 8. fermentation temperature should be controlled; 9. effective measures practiced during filtration and bottle filling to reduce oxygen absorption as little as possible. (Tran. by YUE Yang)

关 键 词：啤酒 口味稳定性 氧含量 工艺条件 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]