小麦酿造黑啤酒工艺研究.pdf

合肥工业大学
硕士学位论文
小麦酿造黑啤酒工艺研究
姓名:张强
申请学位级别:硕士
专业:农产品加工与贮藏
指导教师:姜绍通
20070701
小麦酿造黑啤酒工艺研究
摘要
近年来,由于啤酒市场竞争日趋激烈,啤酒厂家纷纷推出了无醇、黑啤等
新产品,以提高市场占有率。但以上这些嘩酒基本上都是以大麦芽、大米为主
要原料。相对于传统大麦原料,小麦有浸出率高,糖化力高,来源广泛,价格
便宜等优点。若能以国产小麦代替一部分大麦,可减少大麦进口数量,节省大
量外汇。
本研究首先根据原料的理化指标筛选出蛋白质含量较低的皖农19号小麦
作为酿造原料,采用湿法浸麦与发芽增湿工艺,研究浸麦度、漫麦温度、发芽
水分、发芽温度及发芽时间对麦芽质量的影响。实验结果说明:当浸麦度为
38%,发芽水分为40~42%,浸麦发芽温度为13~15℃,发芽6天,可显著提
高麦芽酶活性,促进蛋白质良好溶解。本实验还采用两因素完全交又分组设计,
硏究了焙燥工艺对麦芽质量的影响。结果表明:当采用前缓后急升温工艺,即
凋萎期与于燥期温度为45℃-55℃-→65℃,焙焦强度为75℃-78℃X2~3h,
总焙焦时间为17~19h,可提高小麦芽的糖化能力与a~氨基氮含量。
在对麦汁糖化工艺的研究中,采用L(3)正交设计,研究了糖化料水比、
糖化温度、糖化时间及醪液值对麦芽汁质量的影响。确定了最佳糖化条件:糖
化料水比为1:6,醪液pH值为5.3,糖化温度为62~63℃,时间为60min,
可提高麦汁可发酵性糖、-氨基氮含量及糖化浸出物得率,并能促进麦芽蛋
白质在糖化过程中进一步分解。
在对啤酒发酵工艺的研究中,采用了传统啤酒低温发酵,研究主酵下酒条
件、后酵初期温度与酵母细胞浓度对发酵液质量的影响。结果表明:釆用接种
量1:5、冷却麦汁温度为7~8℃,主酵最高温度为8~10℃,下酒温度为5~
7℃,下酒时酵母细胞数为(10~15)×10°个/ml、下酒时外观糖度为3.0~
4.0Bx,可缩短发酵时间至4~5天。同时采用前高后低的贮酒温度,即后酵
初期温度为5~7℃,贮酒温度为0~1℃,可以加速双乙酰还原,促进啤酒成
熟
通过采用上述优选的制麦与酸造工艺,使高蛋白小麦中的蛋白质在发芽与
糖化过程中适度分解,并在麦芽焙焦与麦汁煮沸中使蛋白质充分变形,以及采
用低温长时间的贮酒工艺,使蛋白质充分沉淀析出,以促进酒液自然澄清。
关键词:小麦麦芽、黑啤酒、酿造工艺、稳定性
The Technology Research of the Wheat Brewing
the Black Bear
Abstract
In recent years, the beer factory promoted the new product likely the black
bear because of the heavy competition in the market, which do enhance the
performance in many companies. Traditionally, the black bear is produced by the
barley malt, which is scarce and the price is very high, sometimes need import it
from the west countries. The propose of this paper is to find a replacement of the
material in brewing the black bear, the paper focused on finding the process and
the parameters of the wheat brewing the black bear based on the abundant of the
experiments. Be opposite to the traditional barley raw material but the wheat,
which has the leaching rate high, saccharification power high, low price and
widespread planting
Firstly, the paper confirmed the type of the wheat( named by Wan19 )with
low protein based on the raw material physics and chemistry index. And then
using the aqueous method to soaking the wheat and germinating humidification
technologies, the effect of the degree of soaking the wheat, the temperature of
soaking the wheat, the moisture content of germinating, and the time o
germinating to the malt quality are analyzed, the detail of the experimental result
as followed if the degree of soaking wheat is 38%, the moisture content of
germinating is 40-42%, the temperature of soaking the wheat to germinating is
13-15 C, the time of germinating is 6 day, the malt enzyme activity is
remarkably enhanced, and the promotion protein is good dissolute. The paper also
preceded the two factors completely overlapping groupings design experiment,
which is for analyzing the effect of the dry craft to the malt quality. the detail of
the experimental results as followed: if using the slow anxious elevation of
temperature craft, that is, withers the time and the dry time temperature is C to
55 to 65 C, the intensity of baking and burnt is (75 to78)C x2-3)h, the total
time of the baking and burt is alwaysl7-19 h, which can enhance the small malt
the saccharification ability and Alpha-amino nitrogen content
Secondly, analyzing th