糖化工艺中主要技术参数的确定

文章阐述了在啤酒的糖化工艺中，如何确定主辅料比，麦芽混配比例，糖化料水化，原料粉碎度，糖化温度，ｐＨ值的工艺参数。     

辅料糊化特性对睥酒糖化工艺的影响研究

在啤酒酿造中，除使用主要原料大麦芽外，还采用部分未发芽谷类、淀粉制品或糖浆作为辅助原料。目前由于原料麦芽价格的大幅上升，导致辅料使用的比例越来越大，使对辅料的质量控制更为关注；同时由于能源成本的飚升，糖化工序又是能源消耗的主要部分，因此糖化工艺的合理控制显得更加重要。     

糖化工艺对啤酒发酵度的影响

合理控制糖化工艺是提高啤酒发酵度的关键因素之一，应根据不同的麦芽质量，制订不同的糖化工艺。1．麦芽粗细粉差小，粉碎度适宜。2．合理控制料水比。酿制淡色啤酒的料水比为1：4．2。3．控制pH值在5．41～5．62之间。4．控制适当的下料温度，采用低温糖化工艺。     

啤酒糖化使用次麦芽的工艺措施

麦芽是啤酒生产的主要原料 ,啤酒厂因种种原因有时会购进一些价格低廉的次麦芽 ,此类麦芽因产地不同各有特点 ,但普遍存在质量缺陷。本文就麦芽质量缺陷及相应的糖化工艺措施谈一点看法。1　粉碎度的要求粗粉含量 (粗粒与细粒部分 ) ,对溶解不良的麦芽为30 %。细粉含量 (粗粉与细粉部分 ) ,对溶解不良的麦芽为 2 5 %～ 30 %。粉碎度应稍细一些 ,这样有利于物料的浸出与溶解 ,有利于酶的游离 ,改善糖化效果。2　糖化的原料配比过溶解的麦芽与溶解不良的麦芽搭配比例一般为 3∶2。溶解良好的麦芽与溶解不良的麦芽搭配比例一般为 3∶1。在进行…     

啤酒糖化工艺主要技术参数的确定

文章叙述了啤酒糖化工艺中主辅料配比,麦芽混配比例,料水比,原料粉碎度,糖化温度,ｐＨ等主要技术参数的确定。     

优化低质麦芽糖化工艺的探讨

许多啤酒生产厂家经常遇到麦芽质量问题，特别是外购麦芽质量很难控制，给糖化带来很多困难。对于质量较差的麦芽，在糖化工艺上如何采取相应措施，以获得高质量麦汁，最终制取高质量啤酒，成为很多啤酒厂家所思虑的课题。下面就麦芽质量缺陷及相应糖化工艺措施谈一些看法。1．α-氨基氮含量低     

8°淡爽型啤酒酿制工艺的探索

主要探讨了８°淡爽型啤酒的酿制工艺。采用６９％的澳大利亚麦芽、６％的浅色焦香麦芽以及２５％的大米为主要原料，选择５５℃下料的二次糖化法，并在糖化过程中加入酵母水解液。酿制出的啤酒能更好地体现出淡爽型啤酒的特点。     

高麦芽糖浆生产工艺研究

研究以大米为主要原料，采用二次钷温液化、恒温糖化、精制浓缩等工艺生产高麦芽糖浆。通过对液化加酶量、液化时间、液化温度，糖化温度，糖化加酶量、糖化时间等因素的试验，以最终麦芽糖含量为评定指标。结果表明：以大米为主要原料采用全酶法生产高麦芽糖浆的生产工艺是合理、经济可行的。     

高麦芽糖浆生产工艺研究

研究以大米为主要原料，采用二次升温液化、恒温糖化、精制浓缩等。艺生产高麦芽糖浆。通过对液化加酶量、液化时间、液化温度，糖化温度，糖化加酶量、糖化时间等因素的试验，以最终麦芽糖含量为评定指标。结果表明；以大米为主要原料采用全酶法生产高麦芽糖浆的生产工艺是合理、经济可行的。     

啤酒酿造过程中有机酸的研究

研究不同的糖化工艺对麦汁中有机酸含量的影响。通过改变原料状况（不同的辅料比、粉碎度）、糖化水pH、糖化温度、糖化时间等工艺参数,发现麦汁中的有机酸主要来自麦芽呼吸产生的酸,糖化过程中的酶解作用几乎不产生有机酸,且麦芽原始酸和总有机酸含量之间具有较好的线性关系（R^2=0．943）。麦汁煮沸时添加酒花和钙离子,可以使麦汁中的有机酸含量下降10％。     

麦芽在黄酒生产中的应用

通过在黄酒发酵过程中以麦芽部分代替麦曲,探索麦芽对黄酒生产的影响。结果表明,麦芽、麦曲最佳质量配比为1∶1,其总量为原料米的10%(w/w),酿出的成品黄酒色泽橙黄、麦香浓郁、口味淡爽、风格独特。试验发现珍珠岩和硅藻土共助滤可有效改善黄酒的沉淀问题,其总用量可控制在2～3 g/L黄酒。结果表明,黄酒发酵过程中,添加麦芽可减少麦曲用量,改善黄酒的品质及风味。     

Comparison of the impact on the performance of small‐scale mashing with different proportions of unmalted barley,Ondea Pro®, malt and rice

The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small‐scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45–55% when paired with 10–20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer. Copyright © 2016 The Institute of Brewing & Distilling     

桑叶啤酒的研制

桑叶是食药两用物品，富含18种氨基酸、矿物质及黄酮类物质。以桑叶、麦芽、大米为原料，以安琪活性啤酒干酵母为发酵菌种生产出具有保健功能的桑叶啤酒。并对桑叶汁的提取、桑叶汁的添加、发酵及啤酒的质量进行了探讨。     

Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure

Starch from malt and solid adjuncts provides the majority of fermentable sugars for fermentation. However, there is no current data on the variation in starch structure (particularly long chained amylose) and its impact on the final wort composition of fermentable sugars, specifically maltose. This is the first study to report variation in amylose structure from barley malt and rice used as an adjunct and how this impacts the production of maltose. We compared four commercial malts with two rice adjuncts mashes, in solid and liquid additions, with an all‐malt mash used as a control. All combinations of malt and rice adjuncts were tested under two grist‐to‐liquor (G:L) ratios (1:3 and 1:4) in a 65°C ramped mash. After mashing, the wort original gravity and maltose concentration were measured. The commercial malts had different malt quality but very similar gelatinisation temperatures (~65°C). The malts varied in starch and amylose contents but had only minor variations in average amylose chain lengths. The two rice adjuncts also had similar average amylose chains lengths, but quite different amylose contents, and hence different gelatinisation temperatures. The results showed that liquid adjunct mashes had higher original gravity and maltose concentration for both G:L ratios. However, there was no consistent result in original gravity or maltose between G:L ratio or adjunct type, suggesting interactions between each malt and rice adjunct. Knowing amylose chain length could improve understanding of the potential maltose levels of the sweet wort prior to fermentation. © 2018 The Institute of Brewing & Distilling     

大麦辅料啤酒的试制

以饲料大麦作辅助料代替部分麦芽和大米酿制啤酒,麦芽用量由原来的75％降低到60％,大米由原25％降为15％,可降低成本31.18元／吨 麦汁,经济效益明显。     

STUDIES ON THE EFFECT OF GERMINATION TIME AND TEMPERATURE ON MALTING OF RICE

The effect of germination conditions on rice malt quality was studied by germinating rice for different periods of time up to 7 days over a range of temperatures (22° to 32°C). Germination time and temperature had a significant effect on rice malt diastatic power, cold and hot water extracts, total reducing sugars, and free alpha amino nitrogen. In general, diastatic power, cold water extract, hot water extract, total reducing sugars and free alpha amino nitrogen, all increased with germination time and temperature. Germination temperatures of 28°C and 30°C were good for the development of diastatic power, cold water extract, hot water extract, total reducing sugars and free alpha amino nitrogen. However germinating at 30°C gave maximum result. The mashing trials with rice malted for 6 days showed a slow and incomplete saccharification, slow filtration rate, and high total available extract in spent grains.     

控制啤酒中残留草酸含量的探讨

通过对酿造原料（包括麦芽、大米、酒花）的考察，发现不同的麦芽品种中草酸含量各不相同，酒花对麦汁中的草酸含量影响较大，添加辅料大米有助于降低草酸，酵母发酵对草酸含量影响很小。当麦汁中的钙离子含量达到80mg／L时，啤酒中的钙离子浓度在60mg／L，啤酒中的草酸15mg／L左右。     

Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts

Brown rice malt from Indica and Japonica type rice were prepared and their nutrient composition as well as non-starch polysaccharide (NSP) contents and also some of the physico-chemical characteristics were determined. The activity of α- and β-amylases in the ungerminated (native) rice was negligible but increased considerably on germination. Malting altered the chemical composition of both Indica and Japonica rice to a small extent but caused noticeable changes in the pasting characteristics. The free sugars and water-soluble non-starch polysaccharide (NSP) contents of the malt samples were considerably higher than the native samples. The carbohydrate elution profile of native and malted rice on Sepharose CL-2B revealed partial degradation of starch. However, the electrophoresis patterns of the native and malt samples were comparable but exhibited decrease in their band intensity. The study revealed that, controlled germination or malting causes considerable changes in the physico-chemical and bio-chemical properties of both Indica and Japonica rice.     

黑啤酒酿制方法的改进

为适应啤酒市场竞争和变化的需要,对传统的黑啤酒生产工艺进行改进,采用浅色麦芽、焦香麦芽和大米等为主要原料,经一次煮出糖化和低温发酵,结合后修饰技术,可酿制出具有焦香浓郁、口味醇厚、风味独特的黑啤酒。本文对黑啤酒酿制中原料配比和有关工艺要点进行了探讨。     

暖啤开发

以大麦芽、大米为主原料，大米、生姜、焦香麦芽为辅料酿造暖啤。各原辅料需经预处理。大枣粉添加到煮沸锅内随麦汁一同煮沸；姜汁随冷却麦汁一起进入锥形罐共同发酵。