小麦啤酒糖化工艺优化

目的]探讨小麦啤酒糖化的最优工艺。方法]通过4因素5水平二次旋转正交组合试验设计,利用响应面法分析与小麦啤酒糖化直接相关的小麦芽比例、水料比5、2℃保温时间6、5℃保温时间等因素对还原糖含量的影响。结果]小麦啤酒最佳糖化工艺参数为小麦芽比例41.7%～42.3%,水料比3.4(V/W)5,2℃保温35～36 min6,5℃保温74 min;在该条件下,还原糖含量为89 g/L。结论]该研究为小麦啤酒品质的提高提供了理论依据。

Technical Parameters of the Saccharification of Wheat Beer

Objective] To explore the best saccharification technical parameters of wheat beer.Method] The method of orthogonal rotational combination design of four factors and five levels was conducted and the response surface methodology was used to analyze the effects of wheat malt content,water-material ratio,heat preservation time at 52 ℃ and 65 ℃ on the content of reducing sugar.Result] The best saccharification technical parameters of wheat beer were 41.7%-42.3%wheat malt content,3.4(V/W) of water-material ratio,heat preservation at 52 ℃ for 35-36 min or at 65 ℃ for 74 min,under these conditions,the content of reducing sugar was 89 g/L.Conclusion] The study provides theoretical basis for the quality improvement of wheat beer.