啤酒糖化中的两个关键 |
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引用本文: | 魏树鸣.啤酒糖化中的两个关键[J].中国食品工业,2005(6):30-31. |
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作者姓名: | 魏树鸣 |
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摘 要: | <正>啤酒生产有三个重要的溶解和转化过程,即发芽、糖化和发酵。糖化是麦法制备中最重要的过程之一,是影响麦汁组成的重要因素,而麦汁组成又是影响啤酒发酵、啤酒的过滤性能和口味稳定性的重要因素。在糖化过程中,合理添加辅料及麦汁的有效过滤是其中的两个关键。
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关 键 词: | 营销 影响力 Cooper MINI 2004年 宝马公司 电影 好莱坞 |
Two Keys in Brewing Beer |
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Abstract: | Brewing is the process of turning the finely ground malt, the grist, into a sweetened liquid, the wort. The grist is mixed with warm water then gradually heated to around 75℃ in large mash tuns to dissolve the starch and transform it into sugar - mainly maltose. The spent grains are filtered out and the wort is ready for boiling. In this course, reasonable using ingredients and effective filter for wort are important. |
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