摘要
以脱胚玉米为辅料酿制淡爽型啤酒,要求玉米贮存期以6个月为限,玉米糁脂肪含量以0.5%以下为优。玉米淀粉起始糊化温度为64～67℃,终了温度为85～87℃,可添加α-淀粉酶6～8u/g加速玉米淀粉糊化。试验结果表明,用脱胚玉米可代替大米酿制出优质啤酒,产品口味纯正,风味独特,清爽,有淡淡酒花香气。(小雨)
Degermed corn was used in the brewing of light beer.The optimal storage period of corn was six months and the optimal fattiness content of cracked corn was below0.5%.The initiative gelatinization temperature of corn starch was at64?67℃and the end-ing temperature was at85?87℃,the addition of6?8u/gα-amylase could accelerate the gelatinization of the starch.The test results indicated that degermed corn could substitute rice in the brewing of quality beer and the produced beer had pure and particular clear taste with light hops aroma.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第2期53-54,共2页
Liquor-Making Science & Technology
