啤酒酿制中大麦的应用及其工艺控制  

The Use of Barley in Beer Brewing&Its Technology Control

作　　者：李凤[1] 周广田[1] 

机构地区：[1]长清大学科技园山东轻工业学院,食品与生物工程山东济南250353

出　　处：《酿酒科技》2007年第7期68-69,共2页Liquor-Making Science & Technology

摘　　要：在啤酒生产中,添加部分大麦来代替大麦麦芽,可以节约成本,提高麦汁的质量。但目前多数工厂是把大麦与玉米一同粉碎进入糊化锅100℃糊化,之后再进行糖化,本实验主要研究了大麦的糖化工艺,认为不需要进行100℃糊化,可以直接进行糖化,并且不需要外加酶。通过合理地调整工艺,可以更有效地利用大麦,并可节省设备,能源,提高经济效益。The addition of part barley instead of barley malt in beer brewing could save production cost and improve wort quality. Currently, most breweries grinded barley and corn together for dextrinization at 100℃ and then for sacchaxification. However, our experiments proved that it was unnecessary to dextrinize at 100℃ and sacchaxification could be operated directly without any additional enzyme. The proper adjustment of the techniques could use barley more effectively and save energy and equipment and increase economic benefits.

关 键 词：啤酒 大麦 工艺 糖化 糊化 

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]