【摘要】 控制并优化麦汁品质对于精酿啤酒生产具有重要意义。本研究依据麦芽内源酶的酶学性质设计并优化了多步浸出糖化的麦汁制备工艺，设计正交试验，以α-氨基氮、还原糖、β-葡聚糖含量为指标，研究蛋白质休止温度、时间，第一步、第二步糖化温度、时间等工艺参数对麦芽淀粉、蛋白质、β-葡聚糖水解程度的影响，与单步浸出糖化法制备得到的麦汁进行比较，得到较优的糖化工艺。结果表明，较优的糖化工艺为蛋白质休止温度47℃、时间15 min，第一步糖化温度67℃、时间50 min，第二步糖化温度72℃、时间20 min，在此工艺下制得麦汁中α-氨基氮含量为297.51 mg/L，还原糖含量为88.92 g/L,β-葡聚糖含量为18.03 mg/L。更多还原

【Abstract】 Controlling and optimizing wort quality is of great importance for craft beer production. A multi-step leaching saccharification process was designed and optimized based on the enzymatic properties of malt endogenous enzymes. An orthogonal test was designed to investigate the effects of process parameters such as protein resting temperature and time, first and second step saccharification temperature and time on the hydrolysis degree of malt starch, protein and β-glucan, using the contents of α-amino nitrogen, reducing sugar and β-glucan as the indicators. The wort prepared by multi-step leaching saccharification was compared with the wort obtained by single-step leaching saccharification to obtain the best saccharification process. The results showed that the best saccharification process was 47 °C and 15 min for protein resting, 67 °C and 50 min for the first step saccharification, and 72 °C and 20 min for the second step saccharification. Under this saccharification process, the α-amino nitrogen content in the wort was297.51 mg/L, the reducing sugar content was 88.92 g/L, and the β-glucan content was 18.03 mg/L.更多还原