【摘要】 该文在国内外学者研究的基础上,进行了用挤压膨化大米啤酒辅料生产100t啤酒的中试生产研究。对照不膨化传统蒸煮糊化大米啤酒辅料对应的麦汁、成品啤酒,研究结果表明:膨化与不膨化大米啤酒辅料制备的麦汁的主要糖化指标及其过滤速率基本相同,麦汁收得率,前者比后者多3%,发酵时间前者比后者减少,成品啤酒均达到国家规定的质量标准。更多还原

【Abstract】 Based on studies of scholars at home and abroad, the intermediate productive test study was conducted for brewing 100t of beer. The test results indicate that the main indices of saccharification and filtration of wort and bottle beer by using extruded rice adjuncts are similar to those by using non-extruded beer adjunct. The received ratio of wort extract by using extruded adjunct is 3% more than that by using non-extruded adjunct. The time of fermentation of wort by using extruded adjunct is less than that by using non-extruded adjunct. The quality indices of bottle beer by using extruded and non-extruded adjuncts all reached notional standard.更多还原