| 高浓酿造法生产高辅料啤酒的研究 |
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| 引用本文： | 倪应应,胡鹏刚.高浓酿造法生产高辅料啤酒的研究[J].中国酿造,2012,31(4):72-74. |
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| 作者姓名： | 倪应应 胡鹏刚 |
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| 作者单位： | 贵州大学化学与化工学院,贵州贵阳,550003 |
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| 基金项目： | 贵州省科技厅工业公关项目(2113154);中华人民共和国科学技术部科技特派员基金资助项目(2009JF20034) |
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| 摘 要： | 该文通过试验研究,确定了75%高辅料的糖化工艺、麦汁16°P高浓度的发酵工艺、高浓稀释工艺。采用上述工艺不仅生产的产品质量达到GB4927标准,而且感官指标和风味都比较稳定。从而提高了现有设备的利用率,增加了产量,降低了成本,提高了企业的经济效益。
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| 关 键 词： | 高辅料比 高浓酿造 高浓稀释 产品质量 酿造成本分析 |
Producing high adjunct beer by high gravity brewing |
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| NI Yingying
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HU Penggang.Producing high adjunct beer by high gravity brewing[J].China Brewing,2012,31(4):72-74. |
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| Authors: | NI Yingying HU Penggang |
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| Affiliation: | (College of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550003,China) |
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| Abstract: | In this study,a beer brewing technology including saccharification with 75% rice(adjunct),fermentation with high-gravity worts(16°P) and a dilution technology of high gravity beer was determined by experiments.Using this technology,the quality of beer reached Chinese national standard GB4927 with stable sensory indexes and flavors.Thus,the utilization of existing equipments was improved,the yield was increased while the cost was decreased and the economic efficiency was improved. |
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| Keywords: | high adjunct ratio high gravity brewing dilution technology of high gravity beer product quality cost analysis of brewing |
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