全酶法制备啤酒用大麦糖浆新工艺的研究  

Research on New Preparation Techniques of Barley Syrup for Beer Brewing by Holoenzyme Method

作　　者：程美科[1] 单守水[1] 王芳[1] 徐世艾[1] 

机构地区：[1]烟台大学化工制造工程山东省重点实验室,山东烟台264005

出　　处：《酿酒科技》2008年第1期27-31,共5页Liquor-Making Science & Technology

基　　金：山东省科技攻关项目(2005GG4209001)

摘　　要：以国产大麦为原料,采用全酶法经预水解、液化和两段糖化制备酿造啤酒用大麦糖浆生产工艺。考察液化时间对DE值和原料浸出率的影响;淀粉、蛋白质和粘性非淀粉多糖的降解;采用此工艺,可生产出与普通麦汁成分相近的大麦糖浆,将其代替部分麦芽汁应用于啤酒酿造,获得了理想的结果。Barley syrup for beer brewing was produced by holoenzyme method as follows： domestic barley used as raw materials, then hydrolysis, liquefaction, two-phase saccharification operated. The effects of different liquefaction time on DE value and the lixiviating rate of raw materials were investigated.Besides, the degradation of starch, protein and viscous non-starch polysaccharides were studied. Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.

关 键 词：啤酒 全酶法 酶制剂 大麦糖浆 生产工艺 

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]