大麦替代部分麦芽用于酿酒大生产的试验
摘要
在外加酶制剂作用下,用部分大麦替代大麦芽进行了啤酒酿造的生产规模试验比较了未添加大麦生产的麦汁与用部分大麦替代大麦芽和辅料所生产的麦汁在生产过程中pH及过滤参数的变化;考察了大麦和麦芽配比变化对冷麦汁、成熟发酵液和成品酒的一些重要理化指标的影响,并分析了成熟发酵液风味物质的不同试验结果表明,用大麦部分替代麦芽可以得到和麦芽啤酒基本相同的风味及保质期,尽管在某些风味物质和稳定性指标上有所差异。
引文
[1]王海明,姜宏杰,李久尊.大麦啤酒的生产[J].酿酒科技,2010(6):69-71
[2]Braekeleirs R,Vandenbussche J and Harmegnies F.Practical experiences with mash filtration on thin-bed filters from brews made with several kinds of raw materials.Tech Q MBAA Commun,44:2007,121-126
[3]王家林,韩华.酶制剂在啤酒酿造中的应用[J].酿酒科技,2009,1l:76-79
[4]朱德瑾,戴显谟,龙莹等.外加酶糖化法制啤酒的研究叨.食品与发酵工业,1991,17(5):17-23
[5]王秀丽,王家林.不同糖化工艺对大麦啤酒的麦汁质量的影响.食品研究与开发,2012,10(33):153-155
[6]Elisabeth Steiner,Andrea Auer,Thomas Becker and Martina Gastl.Comparison of beer quality attributes between beers brewed with 100% barley malt and 100%barley raw material.Journal of the Science of Food and Agriculture,2012,92:803-813
[7]Goode DL,Wijngaard HH and Arendt EK.Mashing with unmalted barley-impact of malted barley and commercial enzyme(Bacillus spp.)additions.Tech QMBAA Commun,2005,42:184-198
[8]Lowe D,UlmerH,van Sinderen D and ArendtE.Application of biological acidification to improve the quality and processability of wort produced from 50% raw barley.Journal Institute of Brewery,2004,110:133-140
[2]Braekeleirs R,Vandenbussche J and Harmegnies F.Practical experiences with mash filtration on thin-bed filters from brews made with several kinds of raw materials.Tech Q MBAA Commun,44:2007,121-126
[3]王家林,韩华.酶制剂在啤酒酿造中的应用[J].酿酒科技,2009,1l:76-79
[4]朱德瑾,戴显谟,龙莹等.外加酶糖化法制啤酒的研究叨.食品与发酵工业,1991,17(5):17-23
[5]王秀丽,王家林.不同糖化工艺对大麦啤酒的麦汁质量的影响.食品研究与开发,2012,10(33):153-155
[6]Elisabeth Steiner,Andrea Auer,Thomas Becker and Martina Gastl.Comparison of beer quality attributes between beers brewed with 100% barley malt and 100%barley raw material.Journal of the Science of Food and Agriculture,2012,92:803-813
[7]Goode DL,Wijngaard HH and Arendt EK.Mashing with unmalted barley-impact of malted barley and commercial enzyme(Bacillus spp.)additions.Tech QMBAA Commun,2005,42:184-198
[8]Lowe D,UlmerH,van Sinderen D and ArendtE.Application of biological acidification to improve the quality and processability of wort produced from 50% raw barley.Journal Institute of Brewery,2004,110:133-140