生产工艺对高辅料啤酒非生物稳定性的影响  

Influences of production process on the non-biological stability of beer with large-proportion adjunct

作　　者：马歌丽[1] 何红[1,2] 贺永寅[1,3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南金星啤酒集团公司,河南郑州450000 [3]贵州天安药业股份有限公司,贵州贵阳550000

出　　处：《中国酿造》2011年第7期148-151,共4页China Brewing

摘　　要：探索了糖化方法、糖化温度、麦汁煮沸时间、麦汁pH值和PVPP添加量等生产工艺对高辅料啤酒非生物稳定性的影响。结果表明:最佳的糖化工艺条件是:采用一次煮出糖化法,糖化温度70℃,麦汁pH值为5.2~5.4,麦汁煮沸90min^100min。在啤酒中添加150mg/L的PVPP,可以明显降低啤酒中的多酚物质,提高高辅料啤酒的非生物稳定性。The effects of saccharification method, saccharification temperature, time of boiling wort, pH value of wort and the content of PVPP on the non-biological stability of beer with large-proportion adjunct were studied in this paper. The results showed that the optimum parameters were as follows： single boiling saccharification, saccharifying temperature 70℃, pH value ofwort 5.2-5.4, time ofwort boil 90min-110rain and the content of PVPP 150mg/L. Under there conditions, the content of polyphenols could be decreased and the no-biological stability of high auxiliary material beer were obviously improved.

关 键 词：高辅料啤酒 多酚物质 非生物稳定性 糖化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]