| 全小麦啤酒的工艺研制 |
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| 引用本文： | 邵国壮,刘家林.全小麦啤酒的工艺研制[J].大连轻工业学院学报,1994,13(4):9-15. |
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| 作者姓名： | 邵国壮 刘家林 |
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| 作者单位： | 大连轻工业学院食品工程系 |
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| 摘 要： | 本文对小麦芽为主原料的金小麦啤酒（ｃｏｍｐｌｅｔｅｗｈｅａｔｂｅｅｒ）生产工艺进行了研制。重点探讨制备糖化麦汁的最佳工艺条件。通过正交试验得出：原料配比为小麦芽８０％，大麦芽１０％，小麦１０％，糖化温度６５℃，外加蛋白酶０．４ｍｌ／ｋｇ小麦芽，糊化温度６５℃，保温４０分钟。
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| 关 键 词： | 小麦芽 小麦 啤酒 工艺 |
INVESTIGATION oF THE TECHNOLOGY FOR COMPLETE WHEAT BEER PRODUCTION |
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| Shao Guozhuang,Liu Jlaling,Wang Jian, Lung Jiang.INVESTIGATION oF THE TECHNOLOGY FOR COMPLETE WHEAT BEER PRODUCTION[J].Journal of Dalian Institute of Light Industry,1994,13(4):9-15. |
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| Authors: | Shao Guozhuang Liu Jlaling Wang Jian Lung Jiang |
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| Affiliation: | Shao Guozhuang;Liu Jlaling;Wang Jian; Lung Jiang |
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| Abstract: | In this paper,the technology for complete wheat beer Production,taking wheatmalt as master material,is described.The optimum technological condition in producing mashingamalt extract is detailed.It is obtained by orthogonal ex-periment:Mixing material of 80% wheatmalt,10% malt and 10% wheat; the mashing temperature is 65 C;the value of protein enzyxnesadded is 0.4% ml/kg wheatmalt the mush-mellowing temperature is 65 C,keeping a period of 40 minutes. |
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| Keywords: | Wheat malt Wheat beer |
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