小麦啤酒麦芽汁制备工艺的优化  

Optimization of the Preparation Techniques of Wort for Wheat Beer

作　　者：王丹[1] 肖冬光[1] 张翠英[1] 陈叶福[1] 李胜元[1] 韩宁宁[1] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2009年第12期20-22,共3页Liquor-Making Science & Technology

基　　金："十一五"国家科技支撑计划子课题资助(2008BAI63B06);天津科技大学自然科学基金项目资助(20080201)

摘　　要：麦芽汁中α-氨基氮含量是影响啤酒中高级醇含量和啤酒质量的重要因素。通过优化麦芽汁制备工艺,调节其中α-氨基氮的含量。确定了最适的制备工艺路线为:30℃浸渍30min,65℃糖化90min,78℃保温10min。该工艺所制麦芽汁的α-氨基氮含量为203.80mg/L,适合于低高级醇含量小麦啤酒的酿造。用该麦芽汁进行啤酒发酵,其高级醇含量为173.75mg/L。The content of α-aminonitrogen in wort is the major factor influencing higher alcohols content in beer and beer quality. The content of -aminonitrogen in wort could be regulated through the optimization of the preparation techniques of wort. And the optimum preparation techniques of wort were determined as follows： 30 min steeping at 30 ℃, 90 min saccharification at 65 ℃, and 10 min thermal insulation at 78 ℃. The content of α-aminonitrogen in wort produced by the above techniques was 203.80 rag/L, suitable for the production of wheat beer of low higher alcohols content （the content of higher alcohols was 173.75 mg/L）.

关 键 词：小麦啤酒 Α-氨基氮 高级醇 麦芽汁制备 上面发酵酵母 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]