摘要
从特色风味物质4-乙烯基愈创木酚入手,优化上面发酵小麦啤酒的生产工艺,即小麦麦芽比例为45%;糖化时37℃投料,45℃保温30min,48℃保温20min,52℃保温20min,65℃保温75min,75℃保温15min,78℃保温10min;采用DM354酵母;入罐温度14℃,主发酵温度16℃,并确定4-乙烯基愈创木酚含量在2.1mg/L^2.8mg/L之间时,既有区别于普通下面发酵啤酒的突出香味,而又不很浓郁,使其适合中国消费者的口味和要求。
To begin with researching the concentration of 4-Vinylguaiacol, the optimal brewing technology on top-fermenting wheat beer has been confirmed. As it is below： the proportion of wheat is 45 %, the temperature of beginning in mash is 37℃, the time of keeping in 45, 48, 52, 65, 75 and 78 ℃ is respectively 30, 20, 20, 75, 15 and 10 min. the top-fermenting yeast is DM354, the temperature of the wort entering fermentation tank is 14 ℃,the highest fermentation temperature is 16 ℃. When the concentration of 4-Vinylguaiacol in top-fermenting wheat beer is 2.1 mg/L-2.8 mg/L, the aroma is better. This kind of wheat beer would be accepted by Chinese for its exactly good aroma.
出处
《食品研究与开发》
CAS
北大核心
2010年第2期33-37,共5页
Food Research and Development
