不同糖化工艺对大麦啤酒的麦汁质量的影响  

The Malt Quality Research of Barley Beer

作　　者：王秀丽[1] 王家林[1] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《食品研究与开发》2012年第10期153-155,共3页Food Research and Development

摘　　要：主要研究了大麦啤酒的麦汁质量,将添加国产大麦复合酶制剂和诺维信Ondea Pro之后制得的麦汁与麦芽麦汁进行对比,分析麦汁中糖谱分布、α-氨基氮含量以及麦汁的最终发酵度大小,结果表明,直接用大麦酿制啤酒,在糖化过程添加酶制剂,能够得到符合酵母生长需要的麦汁,且不经制麦,可以实现节能减排。This paper mainly studied the barley malt beer quality.Compared the wort produced by adding domestic barley compound enzyme and novozymes respectively with malt wort,analysised the sugar spectral distribution,alpha amino nitrogen and limiting fermentation degree of wort.The experimental results showed that barley was directly to produce beer without barley-processing.Added enzyme in saccharification,could get the wort to accord with the growth needs of yeast.Without barley-processing could realize energy-saveing and drainage-reducing.

关 键 词：大麦 麦汁 复合酶制剂 

分 类 号：TS262.5[轻工技术与工程—发酵工程]