膨化啤酒辅料酿造啤酒的试验研究

该文利用实验室试验和国产微型啤酒设备,对挤压膨化啤酒辅料与对照不膨化的传统蒸煮糊化啤酒辅料的对应醪液及其定型麦汁进行了试验研究。结果表明:膨化啤酒辅料与不膨化啤酒辅料相比,其麦汁醪液的主要糖化指标及其过滤速率基本相同,麦汁收得率,前者比后者约多8%,发酵时间,前者比后者减少10%;糖化过程的功耗,前者比后者少13%;糖化过程用水量,前者比后者约少用3%。

Test Study on Extruded Beer Adjunct for Brewing Beer

The properties of boiled and non boiled mashes of extruded and non extruded beer adjuncts were studied by experiments at the laboratory and the domestic micro equipment used for producing beer. The test results indicate that the main saccharification indexes and filtration rate of non boiled mashes of extruded and non extruded beer adjuncts are same basically. The extraction obtaining ratio of mash of extruded beer adjunct is 8% more than that of non extruded beer adjunct. The fermentation time of boiled mash of extruded adjunct is 10% less than that of non extruded beer adjunct. The energy consumption of extruded beer adjunct in saccharification process is 13% less than that of non extruded beer adjunct. The water consumption of extruded beer adjunct in saccharification process is 3% less than that of traditional cooking non extruded beer adjunct.