运用不同质量的麦芽进行双醪浸出糖化工艺的研究

<正> 前言 双醪糖化法,就是糖化过程中具有两种原料醪液;辅料醪和麦芽醪,辅料醪中添加少量的麦芽粉或酶制剂以帮助辅料淀粉液化的顺利进行。由于混合醪是杏具有倒醪煮沸的不同,这种糖化方法又可分为两类:双醪煮出糖化法和双醪浸出糖化法。国内各啤酒厂在生产下面发酵啤酒中,普遍采用了前种糖化方法(即二次糖化法),虽然它的原料利用率较高,但工艺过程较复杂,酶的反应条件不很合理,倒醪煮沸费时,热能消耗较多,且麦芽汁色度较

Studies on the Technology of Double-Mash Infusion Mashing with Malts of Different Quality

This article, applying the ruggedness testing method and mainly studying the effecs of temperature, time, types and quantities of microbial enzyme added on the extract and yield of fermentable sugars of wort, found out the optimal technological conditions of the double-mash infusion mashing with malts of different quality and variety.Compared with the double-mash decoction mashing,a similar wort could be obtained with well-modified malt,but a prolonged saccharification was required for under-modified malt. The mashing process could be shortened and the quality of wort could be improved by the addition of enzyme preparation such as α-amylase,protease and β-glucanase. Meanwhile, some attention were paid to the nashing with 46% of rice as adjuact. It was realized that extract yield and fermentability of wort could be raised,dut more protease had to be added to obtain sufficient soluble nitrogen constituents of wort.On the other hand,the high performance liquid chromatographic (HPLC) method was performed to analyse the carbohydrate of wort.It was discovered that more fermentable sugars and low-molecular-weight dextrins were produced using the infusion method than using the decoction one. When a-amylase was applied during mashing,a wort was secured with less glucose and more maltose than usually observed.The results of studying indicated that,on the premise of assuring quality and yield of wort, the daily number of brews, the flexibility and utilization of equipment, and possibly the energy saving could be improved when the double-mash infusion mashing was adopted.