摘要
目的:提高啤酒酿造过程中的辅料比例,降低酿造啤酒的成本。方法:本实验将淀粉辅料由35%提高到45%,并将实验工艺进行适当的调整,进行糊化、糖化和发酵等实验。结果:成品酒总酯、高级醇比较合理,实验组比对照组口感更加柔和,与对照工艺相比,每千升啤酒节约成本65.66元。结论:将淀粉辅料由35%提高到45%成品酒的质量不会受到影响,并且可以降低啤酒酿造成本。
Objective: To increasing the proportion of adjuvant and reduce the cost in the brewage process. Method: The amount of the starchy adjuvant was increased from thirty-five percent to forty-five percent,and proper adjustments such as gelatinization,saccharification,fermentation were done during the experimental process. Result: Compared to the traditional technology,the amount of total ester and fatty alcohol in the finished product by the experimental technology is proper and its taste is softer than before,f...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第2期54-57,共4页
Food Science
关键词
淀粉
辅料
麦芽汁
糊化
糖化
starch
adjuvant
malt wort
gelatinization
saccharification
