摘要
以头道麦汁和冷麦汁的理化指标和感官品评为依据,比较两种不同规模的啤酒厂糖化工艺的一致性。结果显示,中试和放大后冷麦汁的麦汁浓度平均值分别为15.99和16.1°P;α-氨基氮为205和203mg/L;色度为4.24和4.66EBC;苦味值为15.3和21.7mg/L;多酚为199和215mg/L,与目标值比较,中试酒厂麦汁指标更接近目标值。品评结果显示,放大后酒厂冷麦汁在酒花味、苦味和谷壳味上比中试酒厂强烈,而在麦芽香味上中试酒厂麦汁更强烈,其他风味没有显著差异。
The saccharification in pilot brewery and enlarged factory was compared on the basis of the physical and chemical index and sensory evaluation of cold and first wort. The result showed that average value of OG was of 15.99 and 16. 1°P, alpha amino nitrogen of 205 and 203 mg/L, color of 4.24 and 4.66 EBC, bitterness of 15.3 and 21.7 mg/L, polyphenol of 199 and 215 mg/L in pilot brewery and enlarged factory respectively, indicated that the result in pilot brewery were closer to the targets. The flavour of cold wort in enlarged factory was stronger than that in pilot brewery, while malt fragrance was weaker. Other flavors had no obvious difference.
出处
《大连工业大学学报》
CAS
北大核心
2016年第3期174-176,共3页
Journal of Dalian Polytechnic University
关键词
啤酒厂
糖化工艺
一致性
brewery
saccharification technique
consistency
