共查询到19条相似文献,搜索用时 171 毫秒
1.
2.
3.
4.
5.
关于高浓酿造试生产报告 总被引:3,自引:0,他引:3
我公司近期进行了用玉米淀粉糖浆 (高麦芽糖浆 )代替大米作辅料进行高浓酿造的大生产试制 ,效果较好。现将情况汇总如下 ,供广大同行参与。高浓糖浆酿造 ,即在全麦汁中添加麦芽糖浆代替大米辅料 ,做成 15~ 16°P的麦汁 ,添加高浓发酵酵母进行高浓发酵 ,至酒成熟后稀释为 10°P或 11°P啤酒。高浓糖浆酿造 ,是在原有设备基础上通过工艺的调整 ,提高设备利用率 ,减少投资 ,提高产量降低成本 ,增加生产的灵活性 ,解决淡旺季和现有设备生产能力不足的矛盾而推出的一个新项目。经过讨论确认 ,结合本公司生产实际状况 ,我们制定如下生产工艺 ,… 相似文献
6.
玉米糖浆在啤酒中的应用 总被引:8,自引:0,他引:8
为适应我国啤酒工业的发展 ,近年来淀粉糖行业开发了啤酒用淀粉糖浆。糖浆做为啤酒生产中的辅料之一 ,它具有使啤酒生产成本降低、麦汁浓度易控制、啤酒厂排出的三废少等优点。并且 ,糖浆使用量仅 10 %~ 15 % ,即可生产高浓稀释啤酒。糖浆质量以总浸出物、可发酵性糖、麦芽糖三项为重要指标。总浸出物浓度高低和商品价格有关 ,目前所用糖浆浓度为 70 %左右 ;可发酵性糖关系到啤酒发酵度 ,其含量应由目前的 6 5 %提高到 70 % ;可发酵性糖最好大部分是同麦汁组分相似的麦芽糖 ,若葡萄糖含量太高 ,则啤酒口味发淡。1 啤酒生产常用辅料啤酒生… 相似文献
7.
8.
9.
为实现高比例玉米淀粉辅料在超高浓酿造中的应用,研究了三段式玉米淀粉多酶法水解工艺,并利用Box-Behnken中心组合设计对酶制剂添加量进行优化,通过中试规模酿造实验对该工艺进行验证评估。研究结果表明:玉米淀粉使用比例50%,制备的麦汁浓度达到超高浓度,提高了生产效率。得到二次多项式回归方程的预测模型,确定了淀粉水解酶制剂的最佳添加组合及添加量分别为:pH 5.5~5.6,α-淀粉酶140 μL,葡糖淀粉酶80 μL,普鲁兰酶20 μL,在此工艺下得到的糖浆DE值大于65.0、转化时间缩短为3h以内。使用该水解技术制备的18°P超高浓麦汁能够满足啤酒厂工业化生产的需求,酿制的啤酒满足国家标准的要求。 相似文献
10.
11.
12.
13.
利用低温蒸煮工艺进行高浓度酒精发酵 总被引:3,自引:0,他引:3
本研究利用低温蒸煮工艺,探讨了玉米淀粉的高浓度酒精发酵。在80℃下对玉米粉进行蒸煮15min,同时加α—淀粉酶进行液化。经冷却后,在55℃下加糖化酶糖化30min。再度冷却到30℃,加酵母菌悬液发酵70h。并利用这一技术研究了产高浓度酒精酵母菌株的最佳发酵条件。在加糖化酶量200~300u/g原料。酵母接种量为3%(v/v),发酵温度为30℃,pH4~4.5,发酵周期为70h,原料水比为1:2条件下,所选用的菌株之一W_4可以产生17.5%(v/v)乙醇。发现该菌株在发酵速度和耐酒精能力方面明显地优于国内酒精厂常用的酵母菌株1300。在发酵结束时,成熟发酵醪的pH值为4.2。外观糖度为0(Bx),残还原糖为0.19%,残总糖为3.6%,淀粉利用率为90%。 相似文献
14.
Yuanyuan He Yanfei Cao Shanfeng Chen Chengye Ma Dongliang Zhang Hongjun Li 《Journal of the Institute of Brewing》2018,124(1):9-15
Extruded corn starch (ECS) was used as an adjunct during beer fermentation and the fermentable sugars in the wort made with ECS and cooked corn starch (CCS) were determined using high‐performance liquid chromatography. The flavour compounds of beer made using ECS and CCS were determined using headspace solid‐phase micro‐extraction gas chromatography–mass spectrometry, and eight volatile compounds in ECS and CCS beer were quantified using gas chromatography (GC). Five fermentable sugars (fructose, glucose, sucrose, maltose, maltotriose) were detected in both samples, and their content in ECS wort was higher than in CCS wort, except for maltose. Seventy‐three flavour compounds were identified and quantified in ECS beer, while 58 compounds were determined in CCS beer. Both ECS and CCS can be used to produce beer; however, the concentration of characteristic beer flavour compounds in ECS beer was higher than in CCS beer. Copyright © 2018 The Institute of Brewing & Distilling 相似文献
15.
Jan A. Delcour Mechtilde M. E. Hennebert R. Vancraenenbroeck Etienne Moerman 《Journal of the Institute of Brewing》1989,95(4):271-276
On the basis of results obtained in micro-brews four beers were produced on a 50 litre scale with 50% of the following adjunct materials: debranned sorghum, extruded debranned sorghum, corn starch and extruded corn starch. The extruded materials were processed in an infusion mash while the regular adjuncts were submitted to a preliminary boil, followed by a cooling step (to 45°C) and a subsequent infusion mash. The results indicate a normal fermentation in all cases, no impact of extrusion upon the colloidal stability and the colour of the resulting beers although the saccharification and filtration rates are seriously impaired during the production process inter alia due to the presence of intact starch granules in the extruded products. If these problems could be overcome, it seems perfectly possible to produce beers with high percentages of extruded adjuncts containing no nitrogeneous substances. Indeed, extrusion of debranned sorghum leads to the presence in beer of nitrogen containing compounds (e.g. alkylpyrazines) responsible for highly obnoxious flavours described by a professional taste panel as giving “artificial”, “coffee”, “burnt” or “caramel” odours. These negative flavour characteristics are absent in the beer produced with 50% of extruded corn starch. 相似文献
16.
17.
无蒸煮生淀粉酒精发酵研究 总被引:7,自引:0,他引:7
从自然界分得野生型菌株黑曲霉n-11(Aspergillus niger n-11),进行了无蒸煮生淀粉酒精发酵研究。结果表明原料的种类、用酶量和醪液的浓度对酒精发酵有较大影响,酒母的接种量影响不大。该酒精发酵工艺砍掉了蒸煮工序,可以大大节约能耗等。50立升罐无蒸煮生淀粉酒精发酵试验已通过省级技术鉴定,结果如下。(1)薯干面原料:醪液酒度10.7%(v/v,20℃)。淀粉利用率88.6%。原料出酒率36.5%。(2)玉米面原料:醪液酒度12.4%(v/v,20℃),淀粉利用率90.7%,原料出酒率35.8%。 相似文献
18.
Glucoamylase (EC 3.2.1.3) hydrolyzes polysaccharides from the nonreducing chain ends by cleaving α-1,4 and α-1,6 glycosidic bonds consecutively. Glucoamylases are used mainly in the production glucose syrup, high fructose corn syrup, and in whole grain and starch hydrolysis for alcohol production. This paper reviews the status of glucoamylases with respect to microbial sources, biochemical and physical properties. Methods used to assay glucoamylase activity are also compared, with reference being made to the specificity of spectrophotometric methods in detecting end products of the enzyme action. Commercial glucoamylases and development of immobilization techniques are discussed. Also, structural analysis of glucoamylase and the main amino acids involved in catalysis and starch binding are emphasized. The cloning of the glucoamylase gene in Saccharomyces cerevisiae for the brewing of low calorie beer is presented. This review highlights the use of glucoamylase in the food industry. 相似文献
19.
糖浆在啤酒行业中的应用 总被引:3,自引:2,他引:3
啤酒生产所用辅料直接影响啤酒质量和成本。糖浆作为啤酒生产辅料之一,在国外使用较为普遍,国内糖浆工业则起步较晚,在1997年以后取得了快速的发展。应用于啤酒工业的糖浆主要有两种类型,一种是以纯玉米淀粉为原料生产的糖浆,例如麦芽糖浆、高麦芽糖浆、果葡糖浆、低聚糖浆等;另一种是以大麦为主要原料,以玉米淀粉或玉米(有时还用一部分麦芽)作为辅助原料,通过添加各种酶制荆使大麦分解,再浓缩精制而成的糖浆。主要根据使用目的和对啤酒质量的要求来选择糖浆。采用糖浆可以降低成本。(孙悟) 相似文献