Study On The Technology Of Non-malt Beer

Beer of China broke through the production of 40 million kL in 2008, and China has won the title of big output country of beer for 7 years in a row. The per capita consumption is also increasing year by year. Traditional beer production of China depends on the quality of malt, but the energy consumption of malting process is very large. With the rapidly increase of production and sales of the beer development of industrial, the energy and resources consumption of beer production became more and more. In recent years constantly introduced in China continuously introducted of policies, laws and regulations that was relevant of energy-saving emission, so it is particularly important to achieve energy efficiency and reduce waste emissions in the beer industry.Non-malt beer studied in this paper has extremely high value of investment and market potential because of its advantages, such as the wide source of raw materials, little energy consumption, less waste discharge and so on. Non-malt beer products was evaluated and compared with several market brands of beer, and the results of ranking was analysed by Statistics. The conclude showed that the non-malt beer has more advantages in sensory aspects. Special saccharification, fermentation technology and flavor improved of non-malt beer was studied detailed in this paper. The study was divided into two parts, the content and results as followed:1. Special product technology:①Saccharification plays an important role in the product of non-malt beer, which is directly related to the finished beer quality. A kind of method to produce the non-malt beer was studied in this topic, which used the non-germinated barley as the raw material, rice and wheat as supplementary materials. Various of hydrolysis enzymes used in the process of saccharification was studied in the paper by orthogonal experiment to determine the optimal conditions for saccharification. The best saccharification condation is: Crushed mixture of raw and accessories materials were put into 4 times the volume of water. The pH value was regulated to 6.5, and the neutrase andβ-glucanase were added in. The temperature had been risen to 55℃for 20 min, and the pH value was regulated to 6.5. Thenα-amylase and glucoamylase were added in. Enzymes lose their activities at 78℃for 10min. The best amount ofα-amylase, glucoamylase, neutrase andβ-glucanase were 0.04mL/100g, 0.03mL/100g, 0.12g/100g and 0.07 g/100g.②To improve the growth multiples and the budding rate of yeast, increase in the number of yeast cells and reduce the mortality rate yeast nutrients was added in fermentation stage. The major indicators of fermentation, such as Diacetyl, alcohol had been improved, and the time of fermentation and the speed of diacetyl restored had reduced. The best amount of yeast nutrients is 100ppm.2. The improvement of the flavour of non-malt beer: Firstly non-malt beer flavor meterails were studied by gas chromatography, and compared with other well-known beer brands. The results show that: the amount of higher alcohols in non-malt beer is high, and the amount of aromatic ester is low. Adding the different proportion of coked malt and baking barley that was baked at 120℃in mash process, and then obtained finished beer after fermentation. Evaluation result is non-malt beer with coked malt is better than the beer added in baking barley. The non-malt beer with coked malt meet the requirements of a variety flavors of beer, and the best amount of coked malt is 8%.