乳酸菌在啤酒糖化生产中的应用  

THE APPLICATION OF LACTOBACILLUS IN THE DIASTATIC PROCESSION OF BEER

作　　者：徐春[1] 

机构地区：[1]江苏食品职业技术学院生物工程系,江苏淮安223003

出　　处：《食品研究与开发》2007年第12期106-109,共4页Food Research and Development

摘　　要：生物酸化技术在啤酒生产中应用可降低糖化醪pH值,增加酶活,降低生产成本,还能提高啤酒质量。研究了用乳酸菌生物酸化法生产啤酒的主要工艺过程,确定其主要工艺参数:采用头道麦汁进行生产,麦汁糖度14°P,德氏杆菌接种量30%,酸化温度42℃～45℃,培养时间24h左右。麦汁糖化工艺中,酸麦汁用量为2.5L/100L麦汁。实验证明乳酸菌生物酸化法生产的啤酒在品质上与传统方法生产的啤酒无明显差异。The application of bio-acidified technology in beer＇s production can lower the pH of beerwort, increase enzymes＇ activities,reduce the production costs,and improve the beer＇s qualities.This article studied bioacidified technology of Lactobacillus applied in beer＇s productionand determined the main technological parameters. The parameters of wort acidifided are：use the first wort,the wort concentration is 14°P,the inoculate quantities of L.delbrueckii is 30 % ,the acidified tempreture is 42 ℃-45 ℃ ,the culture time is about 24 ho In the wort saccharification technonigy,the acidified wort addition quantity is 2.5 L/100 Lo It is showed that the beer＇s qualities of bio-acidified technology were similar to those of traditional technology.

关 键 词：乳酸菌 生物酸化技术 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]