【作者】 孔庆新；

【导师】 张惟广；

【作者基本信息】 西南农业大学 ， 微生物， 2004， 硕士

【摘要】 以鲁麦1号、绵阳29、烟农15以及蜀万四种白皮冬小麦为实验材料，筛选出适合于小麦啤酒生产的小麦品系，并对小麦制麦工艺、糖化工艺、过滤工艺、煮沸工艺、发酵工艺等小麦啤酒生产过程中相关问题进行探索；旨在为小麦啤酒的工业化生产提供理论依据。研究结果表明： 1．对鲁麦1号、绵阳29、烟农15以及蜀万四种小麦及麦芽的发芽率、总氮含量、淀粉、糖化力等相关参数进行分析。结果显示：鲁麦1号各方面的指标都比较好，绵阳29、烟农15以及蜀万不同程度存在酿造上的缺陷，确定鲁麦1号适合于小麦啤酒的生产。 2．对氢氧化钠、甲醛、赤霉酸、溴酸钾等浸麦过程中的添加剂量进行研究；结果显示：赤霉酸(0.25 mg／kg)和溴酸钾(125 mg／kg)结合使用、甲醛(0.15％)和赤霉酸(0.25 mg／kg)结合使用效果都比较理想。两种结合处理都可以降低制麦损失2.0％左右。 3．采取13℃、16℃、19℃恒温发芽、18℃～13℃降温发芽，13℃～18℃升温发芽5天，测定α-淀粉酶活力、制麦损失等相关参数。确立了18℃～13℃降温发芽的发芽工艺。 4．对麦芽干燥温度、时间进行研究；确立了前期低温大量通风，风温42℃，时间为13hr；中期通风温度60℃，时间5hr；后期高温通风，风温78℃焙燥2hr的麦芽干燥工艺。 5．采用不同配比的麦芽粉进行糖化及发酵实验，选择了合适的原料麦芽配比(大麦和鲁麦1号粉各50％)。 6．麦汁煮沸过程中，通过研究煮沸时间(60、90、120、150min)，煮沸温度(103℃、110℃、115℃和120℃，煮沸30 min)以及添加剂(单宁、复合硅胶等)的使用对凝固氮含量的影响，确立了103℃煮沸120 min、115℃煮沸30 min、加入60mg／kg的单宁103℃煮沸75 min、加入100mg／kg的复合硅胶103℃煮沸75 min的煮沸工艺。 7．对发酵时间、温度、接种量等发酵条件进行研究，确立了接种量1.0×10~7个／ml、主发酵8d、后发酵10d的发酵工艺。更多还原

【Abstract】 Using four kinds of white skin winter wheat: LU-1, MY-29, YAN-J5 and SW as experimental materials. Screening out appropriate wheat varieties to fit for the production of wheat beer, meanwhile some related problems such as wheat-manufacturing craft, saccharification craft, filtrating craft, boiling craft and fermenting craft during the production of wheat beer were researched in this paper, aiming for providing scientific bass for the production of wheat beer. The researching results have shown as following:1.Through the measuring and analysis of some related parameters of wheat and wheat powder, such as germinating capacity, content of nitrogen and amylum, saccharification degree, the researching results showed that LU-1 was more suitable to the production of wheat beer than MY-29, YN-15 and SW. MY-29, YN-15 and SW have some brewing limitation in different degree, choosing LU-1 as the material to produce wheat beer.2.The additive quantity of NaOH, HCHO, gibberellin and bromate during steeping were researched and the optimal additive quantity was established, and their effects on the quality of wheat malt were also compared. The results showed that the using of gibberellin (0.25 mg/kg) together with bromate (125 mg/kg) or HCHO (0.15% ) together with bromate (125 mg/kg) can result in perfect effect.3. Choosing 13℃, 16℃, 19℃ constant temperature germination, 18℃~13℃ down temperature germination, 13℃~18℃ increasing temperature germination, through measuring some related parameters of wheat powder, such as a-amylase activity, wheat-manufacturing losing, choose 18℃ ~ 13℃ down temperature germination craft as the optimal germination craft.4. Studying malt desiccation temperature and time, choosing the craft of malt desiccation: ventilating heavily and lower temperature (42℃, 13hr) at the prophase, ventilating heavily (60℃, 5hr) at the metaphase and ventilating heavily and highter temperature (78℃, 2hr) at the anaphase.5.Experiment of saccharification and ferment with different proportion malt powder (50% barley powder and 50% LU-1 wheat powder, 70% barley powder and 30% LU-1 wheat powder, complete barley powder, complete LU-1 wheat powder), choosing appropriate proportion of malt powder.6.The effects of prolonging time (60min, 90mm, 120min,150min), increasing intensity (103℃, 110℃, 115℃ and 120℃, 30min) , adding into tannnin and compound silica gel upon content of concretionary nitrogen during wheat judice boil were researched. Their effects on the quality of wheat malt were also compared. The results showed that the 103℃ boiling 120min, 115℃ boiling 30min, adding into 60mg/kg tannnin 103℃ boiling 75min, adding into 100mg/kg compound silica gel 103℃ boiling 75min can result in perfect effect.7. Studing the ferment conditions, such as time, temprature and inoculate quantity, establishing the ferment craft of inoculate quantity 1.0×107n/ml, preferment 8 days, anainoculate 10 days.更多还原