摘要
对以玉米为主要原料,以啤酒酵母为菌种,发酵酿制低酒精度的发泡饮料进行了研究。通过试验确定了蒸煮最佳工艺条件,时间为50min,打浆加水比为1:4,菌种的用量为10%;液化温度70℃、25min、pH5.5、-α淀粉酶用量0.25%;糖化温度61℃、1h、pH4.5、糖化酶用量0.5%;发酵温度15℃、48h、pH6.5、啤酒酵母用量10%。酿制的产品具有玉米特有的香味和营养价值。
Through repeated experiments, sparkling beverage with low alcohol was produced with corn as the raw material and pure culture of Saccharomyces cerevisiae. The cooking time was 50 min, the pulp damping water proportion was 1： 4, and the inoculum of pure culture was10%, and liquefaction temperature 70℃, time 25min, pH5.5, the inoculum of α-amylase was 0.25%,saccharification temper erature 61℃, time 1 h, pH4.5, the inoculum of saccharide enzyme was 0.5%, and fermentation temperature 15 ℃, time 48h, pH6.5, the inolulum of beer yeast was 10%. The beverage had the unique flavor and was nutritious.
出处
《中国酿造》
CAS
北大核心
2006年第3期24-27,共4页
China Brewing
关键词
啤酒酵母
发酵
发泡饮料
Saccharomyces ccrevisiae
fermentation
sparkling beverage
