挤压大米啤酒辅料酿造啤酒生产初步试验  

The Initial Experiment Study on Brewing Beer Production for Beer Adjunct Extruded

作　　者：申勋宇[1] 解恒杰[2] 宋兆强[1] 申德超[1] 

机构地区：[1]山东理工大学,山东淄博255091 [2]山东省产品质量监督检验研究院,济南250100

出　　处：《农机化研究》2008年第11期152-154,共3页Journal of Agricultural Mechanization Research

基　　金：山东省科技厅科技专项(2004GG4202012);国家级火炬计划项目(2004EB020042);农业科技成果转化资金项目(05EFN21370051);山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：本试验在挤压大米啤酒辅料的实验室糖化、发酵试验基础上,在山东邹城无名啤酒厂进行了生产试验,用挤压机加工的30t不加酶大米啤酒辅料,酿造400t啤酒。试验表明:挤压不加酶大米啤酒辅料的麦汁糖化过滤均较顺利进行,麦汁浸出物收得率有时高于对照的传统不挤压大米啤酒辅料0.34%,有时低于对照样,其主要原因是挤压不加酶大米啤酒辅料在水中易结块,辅料中的淀粉降解的不彻底,糖化效果不理想所致。Based on saccharification and fermentation experiments at laboratory for extrusion of beer rice adjunct, the productive experiments was studied at Shandong Zhou City Beer Brewery . The 30t extruded beer adjunct without enzyme were used for brewing 400t beer. The test results indicate the saccharification and filtration were carried on successfully. The recoverable ratio of wort extract of extruded beer adjunct is 0.34% more than that of non - extruded beer adjunct some- times, but . it less than that of non - extruded beer adjunct sometimes. The main reason is non - extruded beer adjunct mass easy many dollops in mash and the saccharification effect is not better.

关 键 词：挤压 大米 啤酒辅料 麦汁 

分 类 号：S377[农业科学—农产品加工]