高浓发酵生产6°P低糖低醇啤酒  

Production of 6°P low-carbonhaydrate and low-alcohol beer by high-gravity brewing technology

作　　者：马亚宏[1,2] 王春霞[1] 王尧[1] 路福平[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]燕京啤酒(包头雪鹿)股份有限公司,内蒙古包头014010

出　　处：《中国酿造》2010年第1期154-157,共4页China Brewing

摘　　要：随着人们健康意识的增强,低糖度、低酒精度的啤酒已经成为一种流行趋势。本文重点研究高浓酿造生产6°P低醇、低糖啤酒的工艺参数,在原料配比上添加15%小麦麦芽和3%焦香麦芽,糖化采用40℃投料,料水比1:3.0,45℃和50℃两段蛋白分解,65℃淀粉分解,麦汁通风8mg/kg～10mg/kg,最高发酵温度12℃,接种量为满罐细胞数为2.4×107个/mL,通过优化原料配比和工艺参数,确保在进一步降低糖度和酒精度的条件下,6°P啤酒的感官指标和风味独特性和8°P啤酒相比较没有明显区别。With the enhanced awareness of people＇s health, beer with low-carbonhaydrate and low-alcohol has become popular. The processing parametes of 6°low-carbonhaydrate and low-alcohol beer were investigated with the high-gravity brewing technology, in which 15% wheat malt and 3% b. it nes were added into the raw materials. The raw materials were saccharified at 40℃ and the ratio of raw materials and water was 1：3.0. The protein was decomposed at 45℃ and 50℃ and starch was decomposed at 65℃. The air volume was 8-10 mg/kg and the maximum fermentation temperature was 12℃, and the inoculum was 2.4×10^7cells per milliliter. Under these conditions, the sensor and the flavor of 6°beer were not significantly different from 8°beer.

关 键 词：低醇啤酒 低糖啤酒 浓醪发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]