上面发酵青稞啤酒糖化工艺研究  

Saccharification of top fermentation hulless barley(Qing ke) beer

作　　者：弭孝涛[1] 吕爱霞[1] 耿靖玮[1] 于爱红[1] 周广田[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2010年第11期73-75,共3页China Brewing

摘　　要：主要研究了青稞啤酒糖化过程中不同的辅料比、料水比以及β-葡聚糖酶添加量对青稞麦汁质量的影响,同时对青稞啤酒的感官及理化指标进行了测定,结果表明,辅料比为30%,β-葡聚糖酶添加量为8μg/mL,料水比为1∶4.0时所得青稞麦汁比较理想,而且加快了麦汁的过滤速度。The saccharification process of hulless barley （Qing ke） beer including the ratio auxiliary materials, the ratio of materials to water and the addition content of β-glucanase was investigated in this paper. In addition, the senses and the typical properties of product were evaluated. The optimal conditions were as followed： the auxiliary ratio 30%, β-glucanase addition content 8ug/ml and the ratio of water to barley malt 1：4.0. This process can accelerate the speed ofwort filtration.

关 键 词：青稞 Β-葡聚糖 青稞啤酒 糖化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]