高蛋白含量大麦甘啤4号酿造特性  

Brewing characteristic of high protein barley Ganpi-4

作　　者：荣芷铭 杨红[1] 云霞[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2014年第3期175-177,共3页Journal of Dalian Polytechnic University

摘　　要：应用高蛋白大麦甘啤4号所制的麦芽进行糖化制造符合啤酒酿造要求的麦汁。将蛋白质休止时间确定为60min,此时蛋白质为0.76mg/mL,麦汁中α-氨基氮为408mg/L,pH值5.74,麦汁总酸度为24.6g/L,麦汁的色度为8.26EBC,麦汁中浸出物为108g/kg。指标基本达到酿造麦汁的要求。Ganpi-4barley with high protein content was studied to get suitable wort for brewing.When the protein cessation time was set at 60min,the content of protein in wort was 0.76mg/mL,the content ofα-amino nitrogen of wort was 408mg/L,the pH value was 5.74,the amount of total acid was 24.6g/L,the boil chroma of wort was 8.26EBC,the amount of malt extract was 108g/kg wort.All characteristics were matched to the requirement of brewing wort.

关 键 词：大麦 啤酒 蛋白质 酿造 

分 类 号：TS261.2[轻工技术与工程—发酵工程]