【摘要】 探索了糖化方法、糖化温度、麦汁煮沸时间、麦汁pH值和PVPP添加量等生产工艺对高辅料啤酒非生物稳定性的影响。结果表明:最佳的糖化工艺条件是:采用一次煮出糖化法,糖化温度70℃,麦汁pH值为5.2~5.4,麦汁煮沸90min~100min。在啤酒中添加150mg/L的PVPP,可以明显降低啤酒中的多酚物质,提高高辅料啤酒的非生物稳定性。更多还原

【Abstract】 The effects of saccharification method,saccharification temperature,time of boiling wort,pH value of wort and the content of PVPP on the non-biological stability of beer with large-proportion adjunct were studied in this paper.The results showed that the optimum parameters were as follows: single boiling saccharification,saccharifying temperature 70℃,pH value of wort 5.2~5.4,time of wort boil 90min~110min and the content of PVPP 150mg/L.Under there conditions,the content of polyphenols could be decreased and the no-biological stability of high auxiliary material beer were obviously improved.更多还原