采用玉米颗粒为替代辅料的酿酒技术研究  

Study on the brewing technology with corn granule as substitute excipient

作　　者：刘晓琳 尹花 常宗明 刘明丽 

机构地区：[1]啤酒生物发酵工程国家重点实验室,青岛啤酒股份有限公司,山东青岛266100

出　　处：《中外酒业》2022年第1期11-19,共9页Global Alcinfo

摘　　要：本文对玉米颗粒替代大米的可行性进行了分析,并在实验室进行了关键糊化工艺的研究,通过单因素及DOE(Design of experiment)试验确定糊化最佳工艺:耐高温α-淀粉酶22.5u/g,糊化温度80℃,升温速度1.3℃/min。并进一步放大试验进行了工业化生产,产品通过专业评委品评评价,干净、爽口,采用玉米颗粒作为辅料生产的酒液优于大米,其中玉米细颗粒要优于玉米粗颗粒。强化试验结果表明,产品可以满足保质期内稳定性要求,且玉米细颗粒强化前后新鲜度均可接受。The feasibility of replacing rice with com granule was analyzed in this paper,and the key gelatinization process was studied in the laboratory.The best gelatinization of com granule was determined by single factor and DOE(design of experiment)test:high temperature resistanceα-Amylase 22・5u/g,gelatinization temperature 80℃,heating rate 1.3℃/min.Further scale-up tests were carried out for industrial production.The products passed the evaluation of expert judges and were clean and refreshing.The beer with com granule is better than rice,and the fine com granules are better than the coarse com granules.The strengthening test results show that the product can meet the stability requirements within the shelf life,and the freshness of fine com granules is acceptable both before and after strengthening.

关 键 词：玉米颗粒 糊化工艺 酿造 

分 类 号：S51[农业科学—作物学]