Study On The Beer Brewing Technology With High Proportion Of Adjunct

Beer brewing process,the materials used are generally lower than 40%of the accessories that are usually more than 50%of high-technology materials,paper rice,corn starch,syrup and three kinds of accessories for the price leaching rates,cost-effective option The highest corn starch as the test materials,materials for high-saccharification,fermentation research.Study of the corn starch to 60%for the auxiliary materials,30%barley malt,with 10% wheat malt,beer saccharification time to add neutral protease enzyme and to strengthen the decomposition of protein,yeast and add the appropriate amount of food.According to the brewer's yeast in the process of metabolism of nitrogen required in order to wortα-amino nitrogen content as a major indicator of the high ratio materials should not be more than 60%,and the wortα-amino nitrogen content to be higher than 155mg/L.High 11°P accessories wort cold food for consumption 138kg/kL,and 40%of the rice accessories 11°P wort cold food for consumption 141kg/kL,by comparison,the high production of beer accessories first of all to ensure that the quality of beer while at the same time reducing the beer The cost of production,with more significant economic benefits.Study of high-technology materials fermentation,the composition of the wort in the high-nitrogen materials beer fermentation,differentα-amino nitrogen content of the broth hypoglycemic rate,the reduction of diacetyl,high alcohol content,yeast inoculum High on the accessories than the fermentation of beer,fermentation temperature on the accessories than the high-fermented beer,fermentation temperature was determined 11℃,yeast inoculum was 2.5×10~7 months/mL.Finally,high accessories and general beer brewing beer for the physical and chemical indicators of the determination of taste and evaluation,the results showed that:high accessories brewing beer in general and on the main flavor similar to beer,a slightly lower degree of fermentation,the color a little light,refreshing taste coordination,The stability of non-living increase.