低醇啤酒的研制  

Development of Low Alcohol Beer

作　　者：涂俊铭[1] 邱昌恩[1] 陈少英[1] 邵锦震[1] 

机构地区：[1]湖北师范学院生物系,湖北黄石435002

出　　处：《酿酒科技》2002年第1期59-60,共2页Liquor-Making Science & Technology

摘　　要：采用跳跃式糖化法生产含低发酵性糖的麦汁 ,再用低醇啤酒酵母发酵 ,生产低醇啤酒。糖化工艺为 :采用1∶2.5的麦芽加水比 ,45℃保温30min,逐步升温至55℃ ,然后加沸水快速升温至72℃ ,最终麦芽加水比为1∶5.0 ,碘试反应完全后 ,逐步升温至82℃ ,保持5min,过滤。其他同普通麦汁糖化工艺。发酵工艺为 :发酵温度8℃ ,pH5.2～5.4 ,酵母接种量18×106～2.0×106 个/ml,发酵周期18天。中试结果表明 ,发酵度低于50 % ,酒精含量为普通啤酒的2/3 ,满足低醇啤酒的要求。低醇啤酒在风味上存在一定缺陷 ,有待完善。(庞晓)We could produce wort containing low fermentable sugar by the application of jumping saccharification and then produce low alcohol beer by fermentation of low alcohol beer yeast. The saccharifying processes were as follows: the ratio of malt and water was 1∶2.5. heat preservation for 30 min at 45 ℃and then heatingup gradually to 55 ℃, then quick heatingup by addition of boiling water to 72 ℃and the ultimate ratio of malt and water was 1∶5.0, and heatingup to 82 ℃gradually after complete iodine test reaction, the maintenance of the state for 5min and then filtration, other operations just the same as the procedures of common wort saccharification. The fermentation process were as follows: fermentation temperature at 8 ℃,pH value 2～5.4, inoculation quantity of yeast 18×10 6～2.0×10 6 cell/ml, fermentation period 18 days. The test results indicated that the fermentation degree was below 50% and alcohol content just 2/3 of that in normal beer which met the requirements of low alcohol beer. Certainly, the imperfection in the flavor of lwo alcohol still needs further improvement.(Tran.by YUE Yang)

关 键 词：低醇啤酒 生产技术 跳跃式糖化法 发酵 低醇啤酒酵母 

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]