国产大麦酿造特性的研究  

Study on the Brewing Properties of Domestic Barley

作　　者：张灵敏[1,2] 王昌禄[1] 

机构地区：[1]天津科技大学,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：《酿酒科技》2011年第1期43-46,共4页Liquor-Making Science & Technology

摘　　要：对甘啤3#大麦特性进行了分析,根据大麦特点确定最佳制麦工艺。对糖化添加不同比例甘啤3#麦芽的糖化工艺进行了研究。结果表明,使用国产麦芽通过加强工艺管理和优化工艺条件,也能酿造出质量稳定和风味优良的啤酒,同时可降低生产成本,提高经济效益。The properties of Ganpi 3# barley were anlayzed in order to determine the optimum malting techniques.Besides,the saccharification technology with addition of different ratio of Ganpi 3# malt was also investigated.The results suggested that beer with stable quality and good taste could be produced through strengthening technical management and optimizing technical conditions even if domestic malt was used.And the use of domestic malt could also reduce production cost and increase economic benefits.

关 键 词：大麦 麦芽 糖化工艺 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]