荞麦啤酒的研制

以荞麦为辅料制备麦芽汁,以酶的添加量、添加阶段、作用时间和辅料添加量为影响因素进行正交试验,得到最佳麦汁制备条件。在此条件下制成10oP和14oP的麦汁,进行发酵,得到荞麦啤酒,并对其理化指标进行分析。最终得到:在酶的添加量为0.30%,添加阶段为低温浸渍(45℃),作用时间20min,荞麦添加量30%的条件下制成10oP的麦汁所发酵的啤酒感官指标和理化指标最好。

Development of Buckwheat Beer

With buckwheat as auxillary material wort was prepared. According to effects of enzyme addition amount, adding stage, reacting time and auxillary material addition amount on the content of sugar and the content of a-amino nitrogen, orthogonal test was performed to optimize the conditions of wort preparation. The optimum conditions were as follows: enzyme addition amount 0.30%, adding at low-temperature stage of soak, reaction time 20 min and buckwheat addition amount 30%. Under thses conditions, wort with 11oP or 14oP was obtained, and then could obtained the buckwheat beer. Analysis results showed that the final product had good sensory and physical and chemical indicators.