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摘要：近年来原料大麦在世界范围内出现紧缺，国内外啤酒企业会选择使用大麦作为麦芽的替代原料来生产啤酒。 当使用高比例大麦时需要添加酶制剂， 并减少对啤酒质量的影响。本课题结合我国国产大麦和国产麦芽的实际情况， 研究酶制剂对于啤酒酿造中辅料添加的工艺优化，并对相应发酵制备的啤酒品质进行分析，为工业酶制剂用于啤酒生产应用提供依据。在麦芽和大麦原辅料质量配比为 70%:30%的条件下，通过单因素和正交实验，比较各项理化指标（粘度、可溶性固形物含量、β-葡聚糖含量、游离氨基酸含量、可发酵性糖含量）的变化，对5 种酶制剂添加量进行工艺优化。实验结果表明：β-葡聚糖酶的添加量为 0.1 kg/t，木聚糖酶的添加量为 0.1 kg/t，糖化酶的添加量为 0.7 kg/t，普鲁兰酶的添加量为 0.9 kg/t，中性蛋白酶的添加量为 0.07 kg/t 时，麦汁的过滤速度加快，粘度降低到1.3999mPa.s；且该条件下麦汁的可溶性固形物升至 8.75oBrix，可发酵性糖含量升高至85.90%；该工艺下发酵所得啤酒，发酵度好，粘度低，酒精度和非生物稳定性较好。研究结果表明5 种酶制剂复配在啤酒酿造中是可行的。25498
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毕业论文关键词：酶；原辅料质量配比；大麦；麦芽；啤酒酿造
The process optimization of adding complex enzyme in
beer brewing
Abstract: In recent years, the production of raw barley was reduced in the worldwide. Hence,
domestic beer companies use barley as an alternative feedstock to produce beer.When you need
to add a high proportion of barley, enzymes can reduce the impact of barley on the quality of
the beer. The project is based on the research of both national and worldwide scholars,
combined with the actual situation of chinese malt and chinese barley. The essay is combined
with the actual situation of China's domestic malt and barley, researching the process
optimization of the complex enzymes application in beer brewing when adding high proportion
of barley. In the five kinds of enzyme preparation of single factor experiments and orthogonal
experiments, when the raw materials ratio is 70%:30%, the physical and chemical indicators,
such as viscosity, soluble solids content, β-glucan content, FAN content and fermentable sugar
content were tested. It draw the conclusion that when the volume of β-glucanase was 0.1kg/t
raw material, the volume of xylanase was 0.1kg/t raw material, the volume of glucoamylase
was 0.7kg/t and the volume of pullulanase was 0.9kg/t, the volume of the neutral protease was
0.07kg/t, the fermentation, the wort filtration rate was accelerated, effectively reducing the
viscosity of the wort to 1.3999mP.s; the wort had higher soluble solids content is 8.75 o
Brix and
the fermentable sugar content is 85.90%; the non-biological stability of beer is relatively good.
Studies have shown that five kinds of enzymes has good application effects on complex
auxiliary materials add beer brewing.
KeyWords: enzymes; mass raw materials ratio; barely; malt; beer brewing目录
1. 引言· 6
1.1 啤酒及其酿造原辅料· 6
1.1.1 辅料概述·7
1.1.2 酿造用水·8
1.1.3 酒花·8
1.1.4 酵母·9
1.2 啤酒酿造过程 9
1.2.1 麦芽制造·9
1.2.2 糖化·9
1.2.3 发酵· 10
1.2.3 过滤灌装· 10
1.3 各类啤酒酶制剂的应用原理及效果· 10
1.3.1 原辅料糊化的过程· 10
1.3.2 原辅料的糖化过程· 11
1.3.3 复合酶制剂 12
1.4 酶制剂对于辅料添加的改善的研究进展· 12
1.4.1 原辅料的选择· 12
1.4.2 外加酶制剂的重要性 13
1.5 本课题的研究目的和意义14