复合酶解脱胚玉米制备啤酒营养糖浆工艺条件的研究  

Optimization of technological conditions for preparing beer full nutrition syrup by enzymatichydrolysis of degermed corn

作　　者：蒋保航 Jiang Baohang(Budweiser InBev Beer(Nanning)Co.,Ltd,guangxi Nanning 530000)

机构地区：[1]百威英博啤酒(南宁)有限公司,广西南宁530000

出　　处：《中外酒业》2024年第7期24-33,共10页Global Alcinfo

摘　　要：本文确定了以脱胚玉米为原料,利用复合酶(α-淀粉酶、β-淀粉酶、普鲁兰酶和蛋白酶)液化和糖化制备啤酒酿造用含氮糖浆生产工艺。研究了酶添加量和酶解时间对DE值、可发酵性糖组成、α-氨基氮含量和含氮物质分区的影响。采用此工艺,可生产出与全麦汁组成成分相近的玉米营养糖浆。将其全部和部分代替麦芽汁应用于啤酒酿造,发酵过程正常,发酵度达到80%,产品符合啤酒国家质量要求,同时该啤酒风味和品质也较为优良。This article determined the production process of nitrogen-containing syrup for beer brewingUsing degermed corn as rawmaterial andUsing composite enzymes(α-amylaseβ-amylase,pullulanase and protease)liquefaction and saccharification.It is studied the effects of enzymatic addition amount and enzymatichydrolysis time on DE value,fermentable sugars,α-amino nitrogen content and partition of nitrogen-containing substances.ByUsing this process,corn nutritional syrup with similar composition to whole wort can be produced.Replacing all or part of it withmalt juice for beer brewing,the fermentation process is normal,the fermentation degree reaches 80%,and the productmeets the national quality requirements for beer.At the same time,the beerhas excellent flavor and quality.

关 键 词：啤酒 脱胚玉米 复合酶法 啤酒营养糖浆 生产工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]