The Study Of The Brewing Process Of Barley Beer

Hulless barley was rich in nutritional value. It used in beer brewing was not only well played barley nutritional efficacy, but also endowed with beer special flavor. This paper adopts high-quality hulless barley varieties and the malting process of barley, at the same time as the control experiment with barley.The results showed that under the condition of the same malting process, hulless barley malt bibulous quickly, easily bound root, buds vigorous growth, malting loss relatively large. Hulless barley malt internal various enzymes activity reached maximum when 72h sprout and hulless barley malt content of theβ-glucan during the process of malting process was changed.In this study, through the corresponding surface methodology to optimize the hulless barley germination process.The results showed that, under the precondition of minimumβ-glucan content (3.1 g/L), the best germination process as follows: germination temperature was 16.6℃; germination time was 101.5 h;GA3 additives was 0.085mg.L^-1.In this process conditions can greatly reduce hulless barley malt content of theβ-glucan.Thus facilitating access to quality brewing malt and hulless barley beer.Through auxiliary materials proportion, water ratio andβ-glucan enzymes additives three aspects of hulless barley substitutability of malt optimized saccharification.The conclusion showed that the best hulless barley malt add was 30%; the ratio of material to water was 1:4;β-glucan enzyme was 0.2μg/mL. In this condition,it can well reduce the viscosity of wort, accelerate wort filtration rate, and reduceβ-glucan content and appropriate alpha amino nitrogen content.It can guarantee the no-biological stability of beer, then promote industrial production.Adopted top fermentation yeast 303 for brewing hulless barley wort.Pure taste,fresh, strong mouth death beer was obtained and also contained unique barley flavor. To believe that this quality hulless barley beer will receive people's high praise.