玉米糖浆在啤酒生产中的应用  

Application of Corn Syrup in Beer Production

作　　者：岳春[1] 黄振华[1] 赖昕[2] 郜东峰[2] 刘鹏程[2] 

机构地区：[1]河南南阳理工学院生化系食品专业,河南南阳473004 [2]河南南阳理工学院生化系,食品专业河南南阳473004

出　　处：《酿酒科技》2004年第2期65-66,68,共3页Liquor-Making Science & Technology

摘　　要：以麦芽汁(12°P)与玉米糖浆(12°P)体积比为1∶2,采用三段液化法生产啤酒,可提高原辅料用量、降低成本。三段液化工段糊化后冷却温度80～90℃,加0.2%的α-淀粉酶,0.2%氯化钙,调pH6.0～6.5,液化30min,再煮沸10min,冷却到80～90℃,再加0.3%α-淀粉酶液化30min。糖化过程加0.2%糖化酶和1%的麸皮可提高α-氨基氮。主发酵5d,发酵温度10℃,酵母液加量6%,麦芽的用量可减少到33%。(孙悟)The a pp lication of three-stage liquidation method in beer production with the volume r atio of wort(12 ° P)and corn syrup(12 ° P)as1∶2could increase the utilization rate of raw materials and reduce p roduction cost.The procedures were as follows:after three-stage liquidation a nd cooking,the temperature dropped at80～90℃,then addition of0.2%á-amylase and0.2%CaCl 2 ,pH value adjusted to6.0～6.5,then30min liquidation and10min boi ling,then cooling till the temperature dropped at80～90℃,and ad-dition o f0.3%á-amylase for30min liquidation.During saccharification,addition o f0.2%saccharifying enzyme and0.1%bran husk could increase the content of á-amino nitrogen.The primary fermentation period was5d and fermentation temp erature at10℃,addition of yeast liquid was6%.The use level of malt could be reduced to33%.(Tran.by YUE Yang)

关 键 词：玉米糖浆 麦芽 啤酒 酵母 

分 类 号：TS262[轻工技术与工程—发酵工程]