生产工艺对高辅料啤酒非生物稳定性的影响

摘要

探索了糖化方法、糖化温度、麦汁煮沸时间、麦汁pH值和PVPP添加量等生产工艺对高辅料啤酒非生物稳定性的影响.结果表明:最佳的糖化工艺条件是:采用一次煮出糖化法,糖化温度70℃,麦汁pH值为5.2～5.4,麦汁煮沸90min～100min.在啤酒中添加150mg/L的PVPP,可以明显降低啤酒中的多酚物质,提高高辅料啤酒的非生物稳定性.%The effects of saccharification method, saccharification temperature, time of boiling wort, pH value of wort and the content of PVPP on the non-biological stability of beer with large-proportion adjunct were studied in this paper. The results showed that the optimum parameters were as follows: single boiling saccharification, saccharifying temperature 70℃, pH value of wort 5.2-5.4, time of wort boil 90min~110min and the content of PVPP 150mg/L. Under there conditions, the content of polyphenols could be decreased and the no-biological stability of high auxiliary material beer were obviously improved.