摘要
主要研究了青稞啤酒糖化过程中不同的辅料比、料水比以及β-葡聚糖酶添加量对青稞麦汁质量的影响,同时对青稞啤酒的感官及理化指标进行了测定,结果表明,辅料比为30%,β-葡聚糖酶添加量为8μg/mL,料水比为1∶4.0时所得青稞麦汁比较理想,而且加快了麦汁的过滤速度。
The saccharification process of hulless barley （Qing ke） beer including the ratio auxiliary materials, the ratio of materials to water and the addition content of β-glucanase was investigated in this paper. In addition, the senses and the typical properties of product were evaluated. The optimal conditions were as followed： the auxiliary ratio 30%, β-glucanase addition content 8ug/ml and the ratio of water to barley malt 1：4.0. This process can accelerate the speed ofwort filtration.
出处
《中国酿造》
CAS
北大核心
2010年第11期73-75,共3页
China Brewing
关键词
青稞
Β-葡聚糖
青稞啤酒
糖化
hulless barley
β-glucan
hulless barley beer
saccharification
