外加酶法酿制低糖啤酒糖化工艺的研究  

Study on the Mashing Process in the Brewing of Low Carbohydrate Beer with External Enzymes

作　　者：曹志军[1] 徐建勤[1] 孙学谦[1] 安家彦[1] 柳冰雄 

机构地区：[1]辽宁省进出口商品检验局,大连轻工业学院食品工程系

出　　处：《食品与发酵工业》1996年第4期1-10,共10页Food and Fermentation Industries

摘　　要：以普鲁兰酶Ｐｒｏｍｏｚｙｍｅ１２０Ｌ为重点，综合分析了外加酶糖化过程中影响麦汁总还原糖量和糖组成的各种因素，如各酶制剂的用量、糖化温度、料水比、物料比及各因素之间的相互作用等，确定了一套最优的糖化工艺方案。所得麦芽汁浸出率高、色度浅、粘度低、还原糖含量高；经过高效液相色谱分析（ＨＰＬＣ）表明，其糖组成合理；经过十天的发酵，发酵度达８２．２％，酒精分为６．４５５％（Ｗ／Ｗ）。here are some factors influencing the property of wort,such as external enzyme preparations,interaction of enzymes, mashing temperature, mashing time,liquor-to-grist, mashing bill and so on. The optimum mashing process with exogenous enzymes was obtained,after above factors has been investigated. Among those factors, pullulanase played the most important role in specific mash concentration.Such wort, with reasonable carbohydrates composition analysed by high performance liquid chromatography(HPLC),was very fit for the brewing of low carbohydrate beer and the extract yield was increased. After ten days fermentation, beers were light in color, clean in taste and the attenuation real degree get to 82.2%.

关 键 词：外加酶 制麦 低糖啤酒 糖化 色谱 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]