糖化工艺对高辅料啤酒风味物质的影响  

Influences of saccharification process on the flavor compounds of high accessories beer

作　　者：马歌丽[1] 魏泉增[1] 张学军[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南金星啤酒集团公司,河南郑州450000

出　　处：《中国酿造》2009年第7期145-147,共3页China Brewing

摘　　要：对影响啤酒中高级醇、醛类、酯类等风味物质的糖化工艺进行了研究。结果表明,最佳的糖化条件是:采用一次煮出糖化法,麦汁pH为5.4～5.6,糖化温度为60℃～65℃,糖化62min,煮沸90min～110min。此条件下制得的麦汁可发酵成为具有较好风味的高辅料啤酒。The saccharification process which affect on the flavor compounds of beer such as higher alcohols, aldehydes and esters were studied in this paper. The results showed that the optimum parameters for the saccharification were as follows： one time cook- saccharification, pH value of wort 5.4-5.6, 60℃-65℃ and 62 min for saccharification, and 90 min-110min for boiling. The high accessories beer with good flavor could be fermented by the wort saccharified aeeording to the optimum parameters shown above.

关 键 词：高辅料啤酒 风味物质 糖化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]