| 小麦麦芽在低度啤酒生产中的应用 |
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| 引用本文： | 祝忠付.小麦麦芽在低度啤酒生产中的应用[J].酿酒科技,2004(1):57-58. |
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| 作者姓名： | 祝忠付 |
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| 作者单位： | 河南蓝牌集团商丘啤酒有限公司,河南,商丘,476100 |
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| 摘 要： | 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。
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| 关 键 词： | 低度啤酒 小麦麦芽 生产工艺 原料配比 原料利用率 风味 |
| 文章编号： | 1001-9286(2004)01-0057-02 |
| 修稿时间： | 2003年7月7日 |
Application of Wheat Malt in the Production of Low-alcoholicity Beer |
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| ZHU Zhong-fu.Application of Wheat Malt in the Production of Low-alcoholicity Beer[J].Liquor-making Science & Technology,2004(1):57-58. |
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| Authors: | ZHU Zhong-fu |
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| Abstract: | When wheat malt was used in the production of low-alcoholicity beer,the following measures could reduce byproducts and improve beer flavor and gain social benefits:addition of30%wheat malt,30%barley malt and40%rice in beer brewing and addi-tion of composite enzyme to improve enzyme activity,increase fermenting sugar content ,reduce wort viscosity,and increase utilization rate of raw materials;addition of silica gel in filtration to improve nonbiological stability;0.6%use level in barm inoculation and the technique of low temperature fermentation adopted.(Tran.by YUE Yang) |
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| Keywords: | low-alcoholicity beer wheat malt production application |
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