试论提高啤酒糖化麦汁收得率

啤酒糖化麦汁收得率是指每１００公斤原料经糖化生产后的定型麦汁中，获得浸出物的百分数。它直接关系到最终麦汁的产量，关系到啤酒的粮耗成本。管理先进的企业，糖化收得率达到７６％以上，吨酒粮耗在１７０公斤以下；管理差的企业，糖化收得率在７４％以下，吨酒粮耗在...     

提高原料利用率、降低麦汁粮耗

糖化的原料利用率、麦汁粮耗是啤酒生产的重要经济技术指标,是影响成本的关键因素,直接影响啤酒厂的经济效益。一个工艺水平、技术装备、管理先进的企业其原料利用率能达100%,冷麦汁粮耗在160公斤/吨12°P 麦汁以下。如何提高原料利用率、降低麦汁粮耗在整个糖化过程中涉及方方面面的因素。本文从原料、工艺、设备、操作等方面进行阐述,以供参考。     

浅谈降低麦汁耗粮的措施

啤酒生产的主要原料是麦芽及辅料大米。由于价格波动，使啤酒生产的原料成本发生变化，而啤酒在市场上的售价基本不变，这就影响了企业效益。如何降低麦汁耗粮，现把我们的具体做法和体会介绍如下，供同行参考。     

浅谈如何降低啤酒清酒耗粮

酿造清酒耗粮是降低啤酒生产成本的重要因素之一,本文结合生产实践谈谈如何降低清酒耗粮。1糖化工序降低耗粮措施1)控制好麦芽、大米质量,浸出率低的麦芽不     

啤酒生产降低粮耗和总损失率工艺技术措施

介绍了啤酒生产中降低粮耗和啤酒总损失率的工艺技术措施。     

探讨降低啤酒热汁耗粮的途径

在啤酒生产实践中，如何在保证产品质量前提下，探讨降低吨热汁耗粮和原料成本的途径，是要讨论和研究的问题。找出一些行之有效的措施办法，经过实施达到降低原料成本，提高企业经济效益的目的。对啤酒生产具有广泛的经济意义。     

啤酒麦汁多酚含量的合理控制

本文提供了整个麦汁制造过程中控制多酚的主要方法。     

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。     

浅谈PH值与麦汁质量的关系

论述了啤酒生产中湖北化，液化、糖化及煮过程中ＰＨ与麦汁质量的关系。     

关于糖化收得率计算的讨论

糖化车间的任务就是生产高质量的麦汁，同时要把浸出物最大限度的从麦芽中分离出来，获得较高的浸出率。糖化收得率的意思是指所有能从麦芽中可溶解物质的收得率情况。对于计算浸出率和糖化收得率，人们有许多不同的方法，但是随着各种误差因素的增大，使得计算结果的真实说服力越来越低。但是现在必须明确的是：酿造师需要这些统计数据指导工艺。尽管糖化技术有了很大的发展，但是他们很难而且根本离不开这些数据。这篇文章对以前计算收得率的几种常用方法进行了讨论，并指出它们的误差风险。     

以未发芽大麦替代麦芽酿造啤酒及其麦香改善研究

本文研究了利用酶制剂Ondea Pro进行大麦啤酒的生产,对其麦汁糖谱、氨基酸谱、蛋白质区分、α-氨基氮和大麦啤酒理化成分及风味物质等指标进行了检测,特别是对麦香物质呋喃酮、2-乙酰吡咯、2-乙酰-1-吡咯啉、麦芽酚、2-甲基吡嗪、乙基吡嗪、乙酰呋喃和甲基糠醛等化合物进行了分析,并邀请专业品酒委员进行了感官品评。研究结果发现,利用Ondea Pro酶生产的麦汁,能够满足酵母发酵需求,然而大麦啤酒存在明显的麦香缺陷。通过额外添加不同比例的焦香麦芽,分析大麦啤酒中主要麦香物质的变化规律,结合感官品评,结果表明添加1%的焦香麦芽酿造而成的大麦啤酒,其主要麦香物质和品评口感与麦芽啤酒接近。添加少量焦香麦芽生产的大麦啤酒市场潜力具大,极具推广价值。      

The chemical components in malt associated with haze formation in beer

In bright beer, haze formation is a serious quality problem, which reduces beer storage and shelf life. In this study, haze‐active proteins, alcohol chill haze formation ability, α‐amylase activity, the contents of total polyphenol, protein and its fractions and amino acids were analysed using 23 barley accessions to investigate the relationship between the quality components in the malt and the haze character in beer. The results showed that there were largely genotypic variations for all examined traits among the 23 barley accessions. However, there was no significant correlation between the haze character and α‐amylase activity. All haze characteristics were significantly and positively correlated with total protein content, albumin, globulin and the hordein content, as well as the glutamic acid (glutamine), proline and phenylalanine content, and were not correlated with total polyphenols. A model describing the relationship between the chill haze in the beer and the protein content in the malt was developed. Copyright © 2016 The Institute of Brewing & Distilling     

A study on malt modification,used as a tool to reduce levels of beer hordeins

Storage proteins from barley, wheat and rye are toxic to gluten sensitive consumers. These consumers include those suffering from coeliac disease, which account for up to 1% of the global population, and non‐coeliac gluten sensitivity that may affect even greater numbers of the population. Codex Alimentarius has published guidelines and limits of gluten in gluten‐free foods, which are applied in Europe, and similar guidelines apply in the rest of the world. The storage proteins present in barley are hordeins. These proteins are broken down and used by the plant as a source of amino acids during germination and growth of the barley embryo. The objective of this study was to extend the germination stage of the malting process and look at the effect on beer hordeins. Standard MEBAK methods were used to develop an extended malting process and produce three different malts, germinated for 3, 5 or 7 days. The quality of malt was assessed and model beers were produced from each malt to test the effect of modification on levels of beer hordeins. Malt germinated for 7 days produced beer 18 mg/kg hordeins corresponding to a reduction of 44% compared with the beer made from malt germinated for 3 days characterized by a hordein content equal to 32 mg/kg. The malting loss was increased during the 7 days of germination but otherwise all malts were of high quality. The results showed that malting conditions have a significant impact on beer hordeins. Copyright © 2018 The Institute of Brewing & Distilling     

Suitability of unmalted quinoa for beer production

BACKGROUND

This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated.

RESULTS

These findings show that quinoa is a good starchy raw material for brewing. Even without exogenous enzymes, it is possible to substitute barley malt with up to 30% quinoa. The form in which quinoa is used has a negligible influence on the quality of the wort and beer. The foam stability of beer made with quinoa was better than that of all‐malt beer, despite there being a lower level of soluble nitrogen in quinoa beer in comparison with all‐malt beer and more than twice the amount of fat in quinoa in comparison to barley malt.

CONCLUSION

The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry     

小麦啤酒生产过程中几个技术问题探讨

对小麦芽的优缺点、选择标准、添加比例、糖化发酵工艺等技术问题进行了分析和探讨     

啤酒废酵母综合利用研究新成果

针对啤酒废酵母在食品工业、医药工业和饲料工业中有广泛应用,介绍了从啤酒废酵母中提取海藻糖、葡聚糖、叶酸、胞苷三磷酸CTP及利用啤酒废酵母制造营养酸奶、生产营养饮料和食用蛋白等最新的研究成果.     

红薯叶啤酒饮料的工艺研究

以红薯叶糖浆作啤酒辅料,按红薯叶、麦芽汁(9°P)与玉米糖浆(9°P)体积比为12的比例混合,加入酵母液6%,在主发酵温度11℃的条件下发酵5d,生产出了一种口味清爽、纯正、色泽淡雅的啤酒新品种.红薯叶的加入增加了啤酒的营养和风味,并且使麦芽的用量减少到33%,降低了生产成本,提高了经济效益.     

啤酒大麦、麦芽中多酚类化合物HPLC指纹图谱分析技术研究

以10个进口和8个国产啤酒大麦品种及其相对应的麦芽为样本,采用高效液相色谱（HPLC）建立大麦和麦芽中14种多酚类物质的指纹图谱,并分别进行相似度分析、聚类分析（CA）和主成分分析（PCA）。结果表明,进口大麦样品的相似度（0.938～0.989）高于国产大麦样品（0.911～0.937）,而进口大麦麦芽的相似度（0.892～0.967）普遍低于国产大麦麦芽的相似度（0.956～0.981）;CA（判别距离＜5）结果和PCA结果一致,8个国产大麦和1个进口大麦样品B2聚为一类,8个国产麦芽和3个进口麦芽样品M2、M3、M4聚为一类,说明通过大麦、麦芽多酚类物质的HPLC指纹图谱技术能基本区分国产和进口大麦品质的差异。     

啤酒企业"酵母味素"的工业化生产

介绍了衰退的回收啤酒酵母泥制取酵母味素及麦芽根由核酸酶提取的生产工艺操作要点及检测指标和方法。