啤酒糖化中的两个关键  

Two Keys in Brewing Beer

作　　者：魏树鸣 

出　　处：《中国食品工业》2005年第6期30-31,共2页China Food Industry

摘　　要：啤酒生产有三个重要的溶解和转化过程，即发芽、糖化和发酵。糖化是麦汁制备中最重要的过程之一，是影响麦汁组成的重要因素，而麦汁组成又是影响啤酒发酵，啤酒的过滤性能和口味稳定性的重要因素。Brewing is the process of turning the finely ground malt, the grist, into a sweetened liquid, the wort. The grist is mixed with warm water then gradually heated to around 75℃ in large mash tuns to dissolve the starch and transform it into sugar - mainly maltose. The spent grains are filtered out and the wort is ready for boiling. In this course, reasonable using ingredients and effective filter for wort are important.

关 键 词：糖化 麦汁组成 口味稳定性 转化过程 啤酒生产 麦汁制备 啤酒发酵 过滤性能 发芽 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S513[轻工技术与工程—食品科学与工程]