外加酶糖化法制啤酒的研究

原料大麦经精选后,使用干法或湿法粉碎,以达到麦粒压扁碎开,麦皮完整的要求,在麦芽用量降低到30％的前提下,采用国产食品级的α-淀粉酶、中性蛋白酶、β-葡聚糖酶、异淀粉酶、糖化酶等多种酶制剂进行糖化。该工艺与用70％麦芽的传统生产相比,麦汁产量有所增加,过滤时间相似,其麦汁成份符合要求,发酵正常,酿制的啤酒色浅、口味纯正,各项指标达到国标优质啤酒水平。经生产试验证明节粮可达6.76％,主要原料成本可降低6％,还可节省麦芽车间投资,有显著的经济效益和一定的社会效益。

Study on Brewing Beer with External Enzymes

The barley which had been cleaned was crushed by dry milling or wet milling to meet the requirements of leaving intact husks and corns broken. In our tests , the malt proportion was reduced to approximately 30% , the food-grade α-amylase, neutral protease, β-glucanse, pullulanse and glucoamylase preparations which all made in our country were added in the brewhouse mashing process. Compared with traditional process which used 70% malt,extra yield was increased,no significant differences in wort run-off time. The composition of resulting worts passed the requirements, fermentation process was entirely normal. Beers obtained with external enzymes brewing were light in color, clean in taste, the physical and chemical properties get to the good level of national standard. A 6. 67% saving on grain and a cost reduction of 6% have been demostrated in investment in new malt houses can be saved. The economical and social advantages are significant.