不同发酵度啤酒大麦糖浆的研制  

MANUFACTURE OF WORT USED IN BREWING OF DIFFERENT FERMENTATION DEGREE BEER

作　　者：单守水[1] 王昌禄[1] 姜爱莉[2] 

机构地区：[1]天津科技大学,天津300222 [2]烟台大学,山东烟台264005

出　　处：《食品研究与开发》2006年第3期66-67,70,共3页Food Research and Development

摘　　要：以饲料大麦为原料、脱脂玉米粉为辅料,研究了酶法生产不同发酵度啤酒酿造用大麦糖浆的生产工艺。结果表明:以饲料大麦、脱脂玉米粉为原料,通过调整糖化酶用量和水解条件,可生产出具有不同发酵度的啤酒大麦糖浆,其蛋白质的主要水解产物α—氨基氮可以满足不同啤酒酿造的要求。The process of wort used in beer brewing of different fermentation degree was studied, used feedstuff barley and degrease corn powder as raw material. The results showed that through adjusting the dosage of saceharifying enzymes and the conditions of hydrolyzing, wort gained could be used in beer brewing of different fermentation degree, and the concentration of protein hydrolysate （α-amino acid） were fit for the beer brewing of different fermentation degree.

关 键 词：大麦糖浆 大麦 脱脂玉米 发酵度 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S512.32[轻工技术与工程—食品科学与工程]