| 啤酒生产中玉米淀粉辅料糊化工艺改进 |
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| 引用本文： | 刘子良,刘启经,张义萍.啤酒生产中玉米淀粉辅料糊化工艺改进[J].啤酒科技,2006(12):45-47. |
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| 作者姓名： | 刘子良 刘启经 张义萍 |
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| 作者单位： | 华润[聊城]啤酒有限公司,252000 |
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| 摘 要： | 探讨了一种新的玉米淀粉辅料加工工艺，即在糊化锅内将淀粉直接糊化、糖化制成糖浆，然后直接导入煮沸锅，与麦汁一同煮沸、发酵。新工艺与传统工艺比较。大大缩短了麦汁过滤时间，制成的糖泉与麦汁成分相近，具有较传统工艺更高的麦芽糖．同时淀粉糊化后不需煮沸，节约了蒸汽能源。
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| 关 键 词： | 啤酒 玉米淀粉 糊化 糖化 |
| 收稿时间： | 2006-09-25 |
| 修稿时间： | 2006年9月25日 |
Improved gelatinization processing of corn starch in brewing |
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| LIU Zi-liang,LIU Qi-jing,ZHANG Yi-ping.Improved gelatinization processing of corn starch in brewing[J].Beer Science and Technology,2006(12):45-47. |
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| Authors: | LIU Zi-liang LIU Qi-jing ZHANG Yi-ping |
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| Abstract: | A new processing of corn starch as auxiliary materials in brewing has been studied.Corn starch were directly gelatinized and mashed in gelatinization tank.Then it were pumped into kettle with wort and finally fermented.Syrups which had similar components with wort were produced in this new processing.It also cut the filtration time and generated more maltose.At the same time,it saved a mount of steam power since corn starch needn't being boiled in this new processing. |
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| Keywords: | beer corn starch gelatinization mashing |
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