摘要
为验证低聚糖在啤酒生产中的应用可行性,使用原料比例30%的低聚糖进行小型的生产测试。结果表明,麦汁在理化分析中表现出低a-N和高极限的结果。在发酵过程中没有因为低a-N而出现异常,双乙酰、糖度、pH等指标下降趋势均正常。另外,由于低聚糖极低的发酵度特性,在原浓8°P的情况下可以达到低醇啤酒的小于2.5%vol的低酒精要求。这完全符合低醇啤酒的国标要求,从而为低醇啤酒的开发提供一种简单易行的工艺。试验酒液口味上相对常规工艺的同原浓啤酒偏淡,在相同的苦味值下,苦味感相对要偏低。
To validate the feasibility of oligosaccharide for beer brewing,oligosaccharide（30 % of raw materials） was used in small-size produc-tion test.The results showed that a-N had a low value,but no abnormal phenomenon was observed in downtrends of dimethylglyoxal,gravity and pH.Additionally,the original gravity 8°P beer had achieved low-alcohol beer standard（〈2.5 %vol）.It was proved to be a feasible and easy tech-nique for the development of low-alcohol beer.And the tasting results showed that the experimental beer had weaker bitterness compared with contrast beer in the condition of the same bitter values.
出处
《酿酒科技》
2010年第8期65-67,73,共4页
Liquor-Making Science & Technology
关键词
啤酒酿造
低聚糖
低聚异麦芽糖
品评
beer brewing
oligosaccharide
isomalto-oligosaccharide
Tasting
