麦芽糖化工艺的优化及其对发酵的影响

目的]优化麦芽的糖化工艺条件,探究麦芽的水解作用规律,获得发酵优良的麦汁。方法]以还原糖、总糖、α-氨基氮和可溶性蛋白质的含量为指标,探究麦芽蛋白质休止温度、糖化的温度、时间、初始pH等工艺参数对麦芽淀粉和蛋白质水解的影响。结果]糖化温度是影响麦芽淀粉水解的主要因素;蛋白质休止温度、时间及初始pH是影响麦芽蛋白质水解的主要因素。麦芽糖化工艺优化结果:50℃蛋白质休止1 h,65℃糖化40 min,72℃糖化20 min,初始pH为5.0。该工艺制备的麦汁15℃发酵的酒精度达6.2%,实际发酵度达75.3%。结论]该研究可为不同类型啤酒酿造制备特定的麦汁提供生产依据。

Study on Optimization of Malt Saccharification Process and Fermentation Effect

Objective]To study the effects of different saccharification process on malt hydrolysis and in the meantime optimize the saccharifica-tion process and prepare good fermentation wort . Method] Single factor experiment was conducted to evaluate the effects of malt amylolysis and proteolysis by measuring reducing sugar,total sugar,α-amino nitrogen and soluble proteins. Factors involved protein rest temperature,protein rest time,saccharification temperature,saccharification time and initial pH . Result]The result confirmed that saccharification temperature is the crit-ical factor of amylolysis while protein rest temperature,protein rest time,and initial pH significantly affect proteolysis of malt. The optimal sacchar-ification process were as follow:Protein rest for 1 hour at 50℃,saccharify for 40 min at 65℃ then for 20 min at 72℃,initial pH 5. 0. The wort produced under these conditions were fermented into alcohol,of which ethanol content reached to 6. 2％ and final real attenuation was 80. 3％. Conclusion] The research provides theoretical references for wort production according to different types of beers.