小麦粉作辅料啤酒酿造工艺的探讨

采用正交试验法分析不同原料配比、糖化工艺及添加酶制剂对麦汁制备和啤酒发酵的影响,并对小麦粉分别投入糊化锅和糖化锅进行比较.同时以麦芽70%、大米3O%的原料配比作了对照试验,得到采用煮—浸法糖化工艺,原料配比为麦芽60%、小麦30%、大米10%,加糖化酶的方案较为理想.工艺进展顺利,成品啤酒各项理化指标符合GB4927-85标准,泡沫持久性明显提高,口味淡爽,原料成本降低了约11.4%.

Study of Wheat Flour as an Adjunct Used in Brewing Process of Beer

Affection of various mash bill, mashing methods and added enzyme on preparation for wort and fermentation of beer is analysed by orthogonal design method. The results of wheat flour being charged into mash boiler and mash kettle are carefully checked and compared. Meanwhile, a contract experiment with the ingredient including 70% malt and 30% rice is made. The ideal conclusion is reached by taking decoction-soak mashing methods, the ingredient including 60% malt, 30% wheat, 10% rice and added amyloglucosidase. The brewing processes are carried out successfully. The various chemical and physical index of finished beer conforms to the standard GB4927-85. The beer has good foam characteristics and light flavour. It is possible to reduce about 11.4% cost of raw materials.