脱皮大麦粉用于麦汁制备的新工艺研究  

Study on New Techniques of Wort Preparation by Shelled Barley Flour

作　　者：王芳[1] 单守水[1] 程美科[1] 王长海[1] 

机构地区：[1]烟台大学海洋学院,山东烟台264005

出　　处：《酿酒科技》2008年第7期78-82,共5页Liquor-Making Science & Technology

摘　　要：系统地研究了以脱皮大麦粉为辅料、采用外加酶法制备麦汁的生产工艺。主要考察了液化条件对DE值和原料浸出率的影响;蛋白质、淀粉以及β-葡聚糖等物质的水解情况;添加不同比例的大麦对麦汁组成的影响等。结果表明,当脱皮大麦粉的用量比例达到50%时,所得麦汁具有合理的糖谱组成和正常的隆丁区分,-αN含量最高。The production techniques of wort with shelled barley flour as auxiliary materials by added enzyme method were studied systematically. The effects of different liquefying conditions on DE and lixiviating rate of raw materials, the hydrolysis conditions about protein, starch and β -dextrin, and the effects of different addition quantity of barley on wort compositions were mainly investigated. The results showed that when the use level of shelled barley flour reached up to 50 %, the produced wort had rational composition of sugar color spectrum and normal Lundin fraction （the content of α-N was the highest）.

关 键 词：啤酒 脱皮大麦粉 外加酶 麦汁制备 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]