辅料添加对啤酒质量影响的分析  

Effect of adding auxiliary materials on beer quality

作　　者：冯文红[1,2] 周生民[1] 史建国[2] 

机构地区：[1]山东轻工业学院,山东济南250353 [2]山东省科学院生物研究所,山东省生物传感器重点实验室,山东济南250014

出　　处：《中国酿造》2011年第11期155-157,共3页China Brewing

摘　　要：随着我国啤酒行业的不断发展,人们对啤酒的需求日益增大,所有企业都采用各种技术和方法提高啤酒产量。添加辅料可以降低生产成本,为啤酒提供廉价浸出物,使啤酒有比较好的稳定性和透明度,但辅料添加过多,会使可溶性蛋白过低,不利于酵母生长,使啤酒质量下降。因此在添加辅料时应根据啤酒要求合理控制添加量,以达到最优效果。该文主要研究了大米、小麦、玉米糖浆3种辅料对啤酒理化指标的影响,并分析了各自优缺点,为企业啤酒生产中辅料的挑选提供了理论依据。The rapid development of beer industry in China results in an increase of beer demands. All enterprises prefer to increasing their outputs of beer through technologies and methods. Adding auxiliary materials can greatly decrease the production cost. It can supply cheap extract, leading to a good stability and transparency for beer. While too much auxiliary materials will suppress yeast growth, and decrease the content of solvable protein and beer quality. Therefore, to achieve a high quality of product, the auxiliary materials addition should be controlled. This paper introduced the in- fluences of three auxiliary materials on the physic-chemistry of beer, and also gives their respective advantages and disadvantages, which can provide a theoretical basis for selection of auxiliary materials in production of beer.

关 键 词：啤酒 辅料 理化指标 

分 类 号：TS262.5[轻工技术与工程—发酵工程]