苦荞麦制麦芽及其啤酒发酵工艺研究  

Study on malt production and beer fermentation process of tartary buckwheat

作　　者：韩丹[1] 王晓丹[1] 陈霞[1] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品与机械》2010年第1期125-128,共4页Food and Machinery

基　　金：国家科技部"十一五"科技支撑项目(编号:2007BAK36B01)

摘　　要：以生长在中国东北、西北、西南山区的苦荞麦为原料,根据传统制麦和发酵方法,结合酶活分析方法,探讨苦荞麦麦芽的制备工艺及以苦荞麦麦芽为主料的啤酒发酵工艺条件。Preparation technology of buckwheat mah and technological conditions of beer fermentation with buckwheat malt as major material were studied based on the traditional malting and fermentation methods combine with the mean of enzyme activity analysis with buckwheat planted in the northeast, northwest and southwest mountains of China as raw malerial.

关 键 词：苦荞麦 制麦酶系 制麦工艺 苦荞麦芽发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]