共查询到19条相似文献,搜索用时 156 毫秒
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针对啤酒辅料,大米与玉米化学成分的差别以及对啤酒质量影响的主要因素,从玉米加工和啤酒工艺两方面入手,探讨了以低脂玉米粉代替大米酿造优质啤酒的工艺参数。 相似文献
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从水分、粒度、浸出物、脂肪等几方面,对啤酒用辅料玉米糁的工艺检测指标进行研究。结果表明。要使以玉米糁为辅料酿制的啤酒符合国家标准。技术关键是将脂肪含量控制在1%以下,且根据玉米淀粉、蛋白、脂肪的性质适当调整啤酒生产工艺。玉米糁粒度应保持在14~30日之间。采用玉米糁取代大米做辅料酿制啤酒,原料成本可减少14元/t,具有显著的经济效益。 相似文献
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玉米淀粉已在加工过程中完全脱胚、去皮,无脂肪、无异味,适合于啤酒生产。实践证明,玉米淀粉代替大米作为啤酒的辅助原料完全是可行的。我们对不同比例的淀粉加量进行了试验,50%的玉米淀粉用于啤酒效果满意。 相似文献
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玉米淀粉是一种纯净的可用淀粉质原料,它的蛋白质、脂肪、多酚含量很低,使用玉米淀粉取代大米作为辅料能延长啤酒的保质期、提高啤酒的风味稳定性、降低啤酒的色度。 相似文献
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本文从水分、粒度、浸出物、脂肪等几方面,对啤酒用辅料玉米米的工艺检测指标进行研究。结果表明,要使以玉米米为辅料酿制的啤酒符合国家标准,技术关键是将脂肪含量控制在1%以下,且根据玉米淀粉、蛋白、脂肪的性质适当调整啤酒生产工艺参数。 相似文献
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啤酒用玉米米工艺检测指标的研究 总被引:1,自引:0,他引:1
通过对啤酒用辅料玉米米的工艺检测指标的研究,从水分、粒度、浸出物、脂肪等几方面制定啤酒用玉米米产品标准。以其为根据,采购原料玉米,验证、修订、完善玉米联产加工工艺(中试)及其参数,选择最佳加工工艺,确定更为合理的工艺参数。 相似文献
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以脱胚玉米为辅料酿制淡爽型啤酒,要求玉米贮存期以6个月为限,玉米糁脂肪含量以0.5%以下为优。玉米淀粉起始糊化温度为64-67℃,终了温度为85-87℃,可添加α-淀粉酶6-8u/g加速玉米淀粉糊化。试验结果表明,用脱胚玉米可代替大米酿制出优质啤酒,产品口味纯正,风味独特,清爽,有淡淡酒花香气。 相似文献
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玉米淀粉在糖化中的应用 总被引:1,自引:0,他引:1
本文介绍了玉米淀粉的特性,比较了使用玉米淀粉作辅料的优势及糖化生产中应满足的设备、工艺要求,分析了玉米淀粉代替大米作辅料对啤酒质量的影响。 相似文献
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Luigi Montanari Simona Floridi Ombretta Marconi Michela Tironzelli Paolo Fantozzi 《European Food Research and Technology》2005,221(1-2):175-179
The effect of the double decoction mashing method (method A) and the single decoction plus infusion mashing method (method B) on brewing were compared. The trials were carried out with the same raw material (malt and a minor amount of corn as adjunct) on an industrial-scale plant. The effects of mashing methods A and B were evaluated in wort and beer samples obtained with the high gravity system. The analytical parameters of the worts and beers produced and the economic aspects of production (yield, beer quality, time and energy) were discussed. The results showed no considerable differences in beer quality, while a significant difference was observed in the composition of fermentable sugars of worts. Method B gave a wort with a higher content of fermentable sugars which were converted to alcohol during fermentation; therefore, it allowed to obtain a higher beer volumetric yield of the same quality while saving time and energy. 相似文献
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Aleksander Poreda Agata Czarnik Marek Zdaniewicz Marek Jakubowski Piotr Antkiewicz 《Journal of the Institute of Brewing》2014,120(1):77-81
In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non‐fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all‐malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and non‐fermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics. Copyright © 2014 The Institute of Brewing & Distilling 相似文献
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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
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