文档介绍：烟台大学毕业论文[摘要]:本文制备的啤酒风味物质是特色麦精及特种麦芽。以麦芽汁为原料,特色麦精和特种麦芽为辅料酿造啤酒,可以赋予传统啤酒以独特的口感。首先在实验室以普通浓缩麦芽汁、麦芽黑水为原料制作成不同风味的麦精。将浅色焦香麦芽、深色焦香麦芽、黑麦芽等特种麦芽磨碎成粉末,溶解后抽滤获得麦芽汁备用。用普通啤酒麦芽酿造的啤酒为基酒,以麦精、特种麦芽制成的麦汁为辅料,按照不同比例进行调配,结果表明:用150 ℃烘烤的普通浓缩麦芽汁调配出口感较好的焦香型啤酒; 用150 ℃烘烤的麦芽黑水以及深色焦香麦芽调配出的黑啤口感较好。在实验室模拟啤酒发酵,选择口感合适的进行放大生产。结果表明深色焦香麦芽添加量为 5% 时发酵得到的黑啤各项指标接近目标值,另外用 150 ℃烘烤出的浓缩麦芽汁的麦精用于生产焦香型啤酒能够获得较好的口感。关键词:啤酒;麦精;特种麦芽;风味物质烟台大学毕业论文 Abstract :The preparation of beer flavor substances is characteristic malt extract and the baked malt . In that, the flavor substances can give the traditional beer with unique taste, so they were used to mix with beer or used as auxiliary materials to brew beer. F irst ly, the concentrated wort and black malt extract were roasted to different flavor malt extract. If the ordinary malt is roasted at different temperature and time, it can get special malt with different flavor, for example light burnt malt, dark burnt malt, black malt. Based on the beer that fermented by normal malt, the malt extract and special malt as auxiliary material was used to make mixing type beer. The result showed that the concentrated wort roasted at150 ℃ was can be applied to mix empyreumatique beer. The black wort roasted at150 ℃ and d ark burnt malt can be used to make black beer. Then, the better condition was chosen to brew beer, when dark burnt malt was added 5%, the taste and other physical and chemical character of black beer was to the target value. Key words : beer ; malt extract ; roasted malt ; flavor substances 烟台大学毕业论文 1 绪论啤酒的英文名称是 Beer , 根据其读音翻译成中文的“啤”,“啤酒”也因此得名。作为最古老的酒精饮料, 啤酒的消耗量仅次于可可和茶,在世界排名第三[1]。同时它也是目前世界上产量最大的饮料酒,因口感独特而深受大众的喜爱[2]。随着经济的发展及生活水平的不断提高, 人们对啤酒风味的需求也趋向多样化。因此,以一定比例添加不同种类的风味物质酿造而成的特色啤酒应运而生。风味物质在啤酒生产过程中有着至关重要的作用, 虽然它们含量低,但对啤酒风味影响十分大。它们能够让啤酒具有特殊的风味, 并使其具有醇厚的酒体[3] 。特色啤酒因添加了麦精等风味物质而具备了独特的口感,即满足了人们享受啤酒美味的需求,又以其具有麦芽香气而广受大众喜爱[4]。 啤酒概述 啤酒发展 世界发展从已有的酒类文献可知, 谷物被用作酿酒原料距今已经有 8000 多年, 巴比伦人、美索不达米亚地区等均有关于啤酒制作方法流传下来。苦味剂的使用可以追溯到公元前 3000 年[5] ,关于啤酒酿造工艺的详细记载可以在公元前 170 0 年颁布的汉莫拉比法典中