50t上面发酵小麦啤酒中试生产工艺技术研究  

Pilot scale production of wheat beer by top fermentation in the 50 ton fermentation tank

作　　者：刘晔[1] 王成忠[1] 尚明[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250014

出　　处：《中国酿造》2005年第6期16-19,共4页China Brewing

摘　　要：小麦啤酒是以小麦麦芽为主要原料(占原料总量的40%以上),采用上面酵母发酵酿制而成。该实验对50t上面发酵小麦啤酒进行了研究,低蛋白白皮软质小麦麦芽、优质大麦麦芽、大米、酒花的选取及合理配比是小麦啤酒风味及质量的可靠保证;双醪浸出糖化工艺操作简便,是可行的;合理调整发酵接种量、接种温度、主发酵温度及发酵罐压力等工艺参数,对改善小麦啤酒风味,提高小麦啤酒质量起到了至关重要的作用;小麦啤酒成品稳定性测试取得了满意的结果。Wheat beer was produced from wheat malt (accounting for 40% of the raw material) by top fermentation yeast. The pilot scale production technology of wheat beer by top fermentation was studied in the 50 ton fermentation tank. The production technology and quality control standard were also introduced in detail. It was proposed that the proper choice and proportion of soft wheat malt with low-protein content and white color skin, high-quality barley malt, rice, and hop provided reliable guarantee for the flavor and quality of wheat beer. The double-mash infusion mashing was easy and practical for wort production. The processing parameters, including inoculation amount, inoculation temperature, main fermentation temperature, and fermentor pressure, were adjusted properly to improve the flavor and quality of wheat beer. The stability test of the end product was satisfied. Therefore, the wheat beer processing technology was basically determined.

关 键 词：小麦啤酒 上面发酵 小麦麦芽 口味稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]