糖化工艺对啤酒麦汁色度的影响研究

麦汁为啤酒的主要原料,麦汁的制备决定了啤酒的种类和质量,并直接影响到啤酒生产工艺与成品质量,因此在啤酒生产过程中需要不断优化麦汁制备工艺,形成优良的麦汁色度。麦汁的制备工艺主要包括麦芽制备、麦芽粉碎、糖化、麦汁煮沸沉淀、麦汁过滤与主发酵等步骤,其中糖化工艺会对啤酒麦汁的色度与品质造成影响。因此,需控制好麦芽质量及其粉碎度、糖化温度、淀粉酶pH值、糖化醪浓度等因素,并进一步优化糖化工艺参数,为呈现更好的啤酒麦汁色度奠定坚实的基础。基于此,本文研究糖化工艺对啤酒麦汁色度的影响,并提出啤酒麦汁制备中糖化工艺的优化措施,以提高啤酒麦汁的色度,促进啤酒酿造工艺的优化,推动啤酒行业的高质量发展。     

麦芽缺陷对啤酒酿造的影响

劣质麦芽可降低麦汁质量,削弱啤酒的抗氧化能力,从而降低啤酒质量。麦芽的质量缺陷既降低麦汁的收率,又使糖化、过滤时间的延长,导致生产效率下降和生产成本的增高。降低麦芽质量缺陷对产品啤酒生产的影响,必须严格控制从大麦采购到成品麦芽每个环节的工艺管理。     

提高麦汁得率及降低啤酒耗粮生产工艺的研究

目的研究不同原料粉碎操作技术、糊化条件及糖化工艺等因素对麦汁收得率和啤酒耗粮比率的影响。方法采用正交试验比较了4种酶制剂对双醪加酶糖化工艺的优化效果,确定了最佳的糖化工艺:改进原料粉碎细化操作提高粉碎度;耐高温α-淀粉酶添加量增加至8000u/kg;采用外加酶双醪糖化新工艺技术,各种酶制剂添加量分别为:高转化率糖化酶3×105u/kg淀粉,大麦β-淀粉酶4.2×105u/kg淀粉,耐温β-葡聚糖酶400u/kg麦芽,细菌中性蛋白酶3×106u/t酒。结果调整后的糖化工艺麦汁收得率平均增加5.5%,啤酒耗粮比率降低10kg/kl。结论用此生产工艺生产啤酒,达到国内的较高生产水平。     

淀粉酶制剂的选择和使用

酶制剂工业的发展,使啤酒工业发生了巨大的变革。啤酒生产和质量对麦芽酶体系的依赖性愈来愈小,如:耐高温α-淀粉酶的应用,可实现无麦芽糊化,使辅料比增加;采用糖化酶或β-淀粉酶协同麦芽糖化,可以弥补麦芽糖化力的不足;添加中性蛋白酶可以增加麦汁的α-氨基氮含量;为了加快过滤速度,可以添加β-葡聚糖酶;添加α-乙酰乳酸脱羧酶,可以缩短酒龄,降低啤酒的双乙酰含量;添加木瓜蛋白酶等可以提高啤酒的保质期等等。本文就啤酒酿造过程中,淀粉酶制剂的选择和使用进行简单的分析和讨论。     

以大麦作辅料酿制啤酒工艺探讨

长期以来，我国的啤酒生产主要以麦芽，大米为主要原料，其配比一般为7：3，即70％麦芽百0％大米．随着粮食市场放开及价格调整，大米价格急剧上扬．提高大米辅料比来降低啤酒生产成本已失去意义．用价廉且淀粉含量丰富的其它谷类原料代替大米作辅料，已成为啤酒酿造工作者关心的课题．此文就以大麦替代大米作辅料酿制啤酒工艺技术进行探讨．1．选择大麦作辅料的可行性在替代大米的辅料中，大麦是最理想的原料，理巾为：①大麦辅料酿制的麦汁与正常麦汁更为接近．不会影响酵母正常发酵．③大麦中含有丰富的价淀粉酶，有利于改善糖化；同时大…     

小麦麦芽在低度啤酒生产中的应用

在低度啤酒生产中，酿造时添加30％小麦麦芽，30％大麦麦芽，40％大米，采用添加复合酶补充酶活，增加可发酵糖含量，降低麦汁粘度，提高原料利用率；过滤时添加硅胶，提高啤酒非生物稳定性；酵母接种量为原料的0．6％，采用低温发酵；可减少副产物，改善啤酒风味特征；提高社会效益。     

小麦麦芽用于淡爽啤酒生产的研究

小麦在我国种植面积广泛,小麦麦芽价格比较稳定,无水浸出率比大麦芽高3%~5%,且β-葡聚糖含量低,α-氨基氮高,糖化力高,辅料用量比例可提高。文章对小麦芽替代部分大麦麦芽生产淡爽啤酒的工艺进行研究。分析了原料、麦汁、发酵液和成品中β-葡聚糖、戊聚糖,及其对生产过程的影响;对成品啤酒的理化指标,口味特征,非生物稳定性,抗老化能力进行综合的检测和评价。通过实验,小麦麦芽和大米的比例可以达到分别为总投料量的10.9%和40.4%,生产出的啤酒继续保持淡爽型啤酒的口味特征和理化质量指标,并且较大幅度地降低了生产成本。     

酵母营养盐在啤酒发酵过程中的应用

啤酒酵母培养是利用营养成分丰富的麦芽汁做培养基。一般使用中等浓度的麦芽汁11-12度基本可以满足酵母繁殖要求。但是麦汁营养成分的组成，由于原料的变化、糖化工艺条件的改变，有时生产出的麦汁组分很不稳定，一旦出现波动，缺乏某种生长素，使啤酒酵母很难保持持续的优良性能，而导致啤酒发酵不正常，并影响啤酒质量的稳定。本试验采用酵母营养盐做为麦汁营养补充剂，以确保酵母活性，达到稳定啤酒发酵生产，提高啤酒质量的目的。     

小麦芽使用量对麦汁质量影响的研究

在啤酒酿造过程中，用小麦芽代替部分大麦芽，研究了小麦芽使用量对麦汁质量的影响。得到结论如下：随着小麦芽使用量的增加，麦汁中还原糖总量趋于稳定，“糖／非糖”变化不大；麦汁色度逐渐降低；pH值变化不大，但总酸及缓冲性明显增加；氨基氮含量不断升高，在小麦芽用量20％时达到最高值；原料利用率随小麦芽用量增加而明显提高。     

麦汁制备工艺要点浅析

<正>麦汁制备是啤酒生产的重要环节。为保证啤酒发酵的顺利进行,通过糖化工序将麦芽中的非水溶性组分转化为水溶性物质,即将其转变为能被酵母利用的可发酵糖和营养物质。麦汁质量的好坏,将影响最终产品啤酒的风味稳定性。本文从工艺角度,对麦汁制备的要点进行简要分析。1控制好麦汁制备各阶段的温度、pH及时间从原料麦芽、水、酒花等得到定型麦汁,     

FACTORS GOVERNING THE MILLING OF MALT

A method has been developed using a laboratory 2 roll mill for reproducibly milling malt produced from European Barley (two-row). The procedure can be readily adapted to give grists of similar particle size distribution to those produced by either commercial four or six roll mills. Factors which were considered likely to affect the milling of malt were studied with particular attention to moisture level, the degree of modification, extent of kilning, influence of storage, differences in grain size and extent of steam conditioning. Most of these factors did exert an effect on milling. However, in the majority of cases the values needed to be outside normal commercial limits before substantial changes in milling performance were observed. Studies employing a laboratory mashing system have shown that by using malts containing c.a. 6% moisture it is possible to reduce wort separation times without affecting extract recovery. Steam conditioning can have a marked beneficial effect on the milling performance of malt providing the extent of moisture pick-up is carefully controlled.     

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar,Total Protein,Total Phenolics and the Ferulic Acid Content in Non‐Hopped Worts

In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt — the “test worts” or dry milling of malt — the “reference worts”). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time‐consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.     

GRAIN AND MALT MILLING ENERGIES IN SORGHUM AND THEIR RELATIONSHIPS WITH EXTRACT AND DIASTATIC POWER

Twenty three sorghum genotypes were shown to vary widely for a range of grain and malt quality characters. Grain milling energy did not give an indication of the likely malting performance of sorghum samples. There were, however, close relationships between malt milling energy and both % extract and diastatic power, if samples with unusually high or low grain nitrogen contents were excluded from the population under study. Rapid screening of very small malt samples for milling energy and diastatic power could form the basis for malting quality selection in early generations of sorghum breeding programmes.     

Effects of Mashing Parameters on Mash β‐Glucan,FAN and Soluble Extract Levels

To gain further technological knowledge of mashing, pilot scale mashing trials were carried out varying mashing programme (upward/isothermal mashing), milling procedure, grist:liquor ratio, time of mash stands, and grist modification level (well and poorly modified malt). During mashing β‐glucan, free amino nitrogen (FAN) and extract contents were analysed as key indicators for cytolysis, proteolysis, and amylolysis, respectively. The malt modification was of major impact for the β‐glucan release in contrast to a variation of milling procedure and of grist:liquor ratio. Extended stands lead to increased final values only for poorly modified malt. Similarly, FAN release was predetermined by malt modification while variation of milling and of grist:liquor ratio was not relevant in contrast to stand extension. None of the variations applied influenced extract yield as long as gelatinization temperature was reached. Greatest gains occurred around 57°C. In conclusion, wort quality is critically determined by malt modification. Mashing with well modified malt in combination with short stands should result in a mash of low β‐glucan and sufficient FAN level without losing extract yield. However, for poorly modified malt the variation of mashing parameters has an impact on the key indicators in which cytolysis plays the dominating role.     

Indigenous technological capability development in the brewing industry in Nigeria: An engineering economic assessment and policy implications

Abstract

The substitution of sorghum for barley malt is a successful indigenous technology capability (ITC) development in the brewing industry in Nigeria. However, this ITC was accompanied by milling, mashing, and lautering problems. The milling problem was solved by adapting the existing barley malt cleaner to sorghum grain at no cost. The use of external enzymes and installation of a mash filter eliminated the mashing and lautering problems. However, the use of malted sorghum, with a simple modification of the existing line without the addition of external enzymes, could solve these problems at reduced cost. A brewery wishing to adopt this process should have a malting plant to guarantee the quality and steady supply of malt. Such a malting plant of 6000 tonnes annual capacity and operating at full capacity could generate additional internal rate of return (IRR) of 32.5%, which is greater than the existing bank interest rate (13%). The policy which emphasized the use of local raw material is very effective in the brewing industry in Nigeria. However, the government should pursue the policy on the production of steel products which are essential for the fabrication of food‐processing facilities to enhance ITC development in the industry.     

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。     

Pyrazines in extruded malt

Green malt, partially dried, was processed by high-temperature short-time (HTST) extrusion cooking at three different temperatures. Volatile components of the product were analysed by gas chromatography (g.c.) using a headspace sampling technique, and identified by mass spectrometry (m.s.). The concentration of pyrazines increased when the temperature was increased from 130 to 160°C, but it fell at 190°C, probably as an effect of volatilisation. However, the influence of parameters such as water content, the milling of the raw material and its residence time in the extruder must also be taken into account. Extruded malt contained more total pyrazines than conventionally processed malt. 2-Vinyl-5-methylpyrazine and 2-vinyl-6-methylpyrazine were found only in extruded malt, especially at high processing temperature. The pyrazine content per colour unit was high, an observation which may lead to the production of a more flavourful beer of the lager-type.     

USE OF THE HAGBERG FALLING NUMBER APPARATUS TO DETERMINE MALT AND BARLEY QUALITY

The Hagberg Falling Number measurement, widely used in the milling industry for assessing the baking quality of wheat flour, has been modified and used as a rapid mashing technique to assess malt quality. Barley Malt flour is mixed with cold mashing liquor containing 0.1% calcium chloride and 15 mM beta-mercapto-ethanol. The slurry is heated and mixed by the Falling Number apparatus, and the starch is gelatinized. After one minute of heating/mixing the stirring rods are raised and released. As the gelatinized starch is hydrolysed by amylases, the viscosity of the slurry decreases allowing the stirring rods to fall. The time taken for these rods to fall a fixed distance is called the Falling Number. A relationship has been determined between the Falling Number obtained for a malt and the quality of the malt. Poor quality malts had a high Falling Number (e.g. >200s) whilst good malts had a low Falling Number (e.g. <150s). The correlation coefficient between Falling Number and Hot Water Extract (IOB coarse grind) was ?0.89, and between Falling Number and Friability was ?0.96. These good correlations indicate the measurement was influenced by the degree of endosperm modification. Being a mashing technique, however, the Falling Number was also influenced by other factors which influence mashing such as enzyme complement and water binding. This technique has the potential to measure malt quality using a commercial apparatus more rapidly than present malt analyses. No significant relationship could be determined between the Falling Number and the malting quality of barley.     

Combining unmalted barley and pearling gives good quality brewing

Brewing with unmalted barley can reduce the use of raw materials, thereby increasing the efficiency of the brewing process. However, unmalted barley contains several undesired components for brewing and has a low enzymatic activity. Pearling, an abrasive milling method, has been proposed as a pre‐treatment for barley to remove some of its undesired components, while maintaining its β‐amylase activity. The potential of combining pearling with using barley/malt mixtures for brewing was studied. Filtration was performed either in a mash filter or in a lauter tun. The effects of the different barley/malt ratios, degree of pearling and two different filter types on compositional and quality parameters were assessed. It was concluded that a mash filter is optimal for this type of process, and a window of operation could be identified in which optimal use is made of the raw materials while maintaining the end product quality, judged on basis of four quality parameters. Copyright © 2016 The Institute of Brewing & Distilling     

高梁威士忌酒的生产工艺

报道高梁威士忌酒的中试研究内容．用5l％高梁，38％麦芽，6％玉米，5％豌豆芽配比，酿制“高粱威士忌酒”。生产工艺为麦芽糖化，威士忌酵母和生香酵母双菌种液态发酵，壶氏蒸馏器和填充泡盖蒸馏塔二次蒸馏，橡木桶老熟陈酿。原粮出酒率为59.2％，成品酒度38％。