【作者】 侯旭杰；

【导师】 申德超；

【作者基本信息】 东北农业大学 ， 农产品加工及贮藏工程， 2003， 硕士

【摘要】 传统的啤酒生产技术是由国外传入我国的，至今已有上百年的历史。随着行业发展、市场竞争，啤酒企业面临越来越大的竞争与挑战，除了进行企业重组提高竞争力外，进行技术革新也是一项有效的措施。经过十几年的研究，申德超教授解决了挤压膨化啤酒辅料生产啤酒难于糖化、过滤的难题，挤压膨化技术应用于啤酒生产，该技术变双醪糖化为单醪糖化，可降低啤酒生产成本，缩短生产周期，增加企业的利润。通过在拉林啤酒厂100吨啤酒生产设备上试验，利用挤压膨化大米为辅料生产啤酒麦汁糖化、过滤顺利，麦汁收得率高，发酵周期短，生产出的啤酒口感优良，泡沫洁白细腻，经黑龙江省食品质量检测一站对成品酒检验，各项指标均符合国家要求标准。 本试验在以前研究的基础上，主要探讨了以下问题： 1．膨化大米作啤酒辅料最佳挤压膨化温度的确定。本试验以麦汁收得率、还原糖含量、过滤速度、α-氨基氮含量等为指标确定大米做膨化啤酒辅料最佳的挤压膨化温度范围。并对各温度挤压所得大米膨化物糊化度进行测定。通过试验我们认为大米作膨化啤酒辅料最佳挤压膨化温度范围为50～54℃。 2．探讨了挤压膨化大米为辅料生产啤酒的加酶糖化工艺。我们选择目前啤酒企业普遍使用的复合酶、糖化酶、淀粉酶进行糖化试验，采用五因素五水平正交旋转组合试验，以麦汁收得率、过滤速度、还原糖含量等指标确定了膨化大米啤酒辅料生产啤酒最佳工艺参数。 3．在齐齐哈尔大学生命学院食品系发酵实验室国产100升啤酒生产设备上进行小型生产试验。评价了加酶试验参数合理性及用挤压膨化大米辅料工业化生产啤酒的可行性。 4．利用挤压膨化大米为啤酒辅料在拉林啤酒厂100吨的设备上进行大规模生产试验，并与未膨化大米进行生产啤酒对照试验，得出挤压膨化大米为辅料工业化生产啤酒的最佳工艺条件，重点对挤压膨化大米辅料啤酒麦汁发酵过程进行探讨，评价了生产的可行性与优越性。更多还原

【Abstract】 About one hundred years ago,the traditional technology of beer producing in foreign country was introduced into China. With the developing of beer industry and market, more and more competition and challenge had appeared in beer trade.Technological innovation was a effective measure to increase beer enterprising competition capacity besides reunited industry. Professor Shen Dechao had solved the problems of saccharification and filtration in beer producing with extruded beer adjunct after ten more years studies.Using extrusion technology in beer producing, which could change dual-wort saccharification as mono-wort saccharification,reduce production cost, increase qualities of getting wort,shorten production periods and increase enterprising profits. The test result in Lalin Beer Factory showed the taste of beer was delicious, the production periods was shorted, saccharification and filtration were successful with extruded beer adjunct. Tested by the controlling department of foods quality in HeiLongJiang Provice,the qualities of beer accord with the standards of our country. On the basis of previous studies, the following problems in this experiment were discussed:Firstly, the suitable extrusion temperature was determined using rice as beer adjunct. The range of best extrusion temperature was obtained according to the qualities of getting wort ,the content of reducing sugar and the filtration speed.At same time.the gelatinization degree of extruded rice under different temperature was mensurated.The result showed the range of the optimal extrusion temperature was 50-54℃.Secondly, saccharification process adding enzyme agent of extruded rice as beer adjunct was discussed. Optimize parameters of saccharification process were obtained according to the qualities of getting wort,the content of reducing sugar and the filtration speed by using the method of orthogonal test design.Thirdly, through the experiment using compound enzyme, diaslatic enzyme and amylase in Qiqihaer University,we envaluated the rationality of parameters adding enzyme agent and feasibility of producing beer in factories using extruded rice as beer adjunct.Finally, producing test in large scale was taken in Lalin Beer Factory using extruded rice as beer adjunct and compared with rice as beer adjunct. Emphasis on the fermentation process of the wort by used extruded rice. The suitable producing process was gotten and the feasibility and advantage in beer producing were discussed.更多还原