文档介绍：西南农业大学硕士学位论文小麦啤酒酿造工艺的探索姓名:孔庆新申请学位级别:硕士专业:微生物指导教师:张惟广 20040501 中文摘要以鲁麦I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: 、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I号适合于小麦啤酒的生产。、甲醛、赤霉酸、滨酸钾等浸麦过程中的添加剂量进行研究;结果显示:赤霉酸( mg/kg)和滨酸钾(125 mg/kg)结合使用、甲醛(%) 和赤霉酸(( mg/kg)结合使用效果都比较理想。%左右。 3采取130C, 160C, 190C恒温发芽、18℃一13℃降温发芽,13℃一18'C升温发芽5天,测定a一淀粉酶活力、制麦损失等相关参数。确立了18`C - 130C降温发芽的发芽工艺。、时间进行研究:确立了前期低温大量通风,风温420C,时间为13hr;中期通风温度600C,时间5hr;后期高温通风,风温780C焙燥2hr的麦芽干燥工艺。 ,选择了合适的原料麦芽配比(大麦和鲁麦1号粉各50%)e ,通过研究煮沸时间(60,90,120,150min),煮沸温度(1030C , 1100C, 115℃和120'C,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, 1150C煮沸30 min、加入60mg/kg 的单宁1030C煮沸75 min、加入100mg八g的复合硅胶1030C煮沸75 min的煮沸工艺。、温度、接种量等发酵条件进行研究,,个?ml、主发酵8d、后发酵10d的发酵工艺。关键词小旁啤酒:酿造:工艺 Studies on Fermentation Processe's of WheatBeer Candidate: Kong Qing-xin Advisor: Wei-guang (Colloge of food Science, SWAU, Chongqing 400716,China) Abstract Using four kinds of white skin winter wheat: LU-1, MY-29, YAN-15 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, harification 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, harification degree, the researching results showed that LU-1 was more suitable to the production of wheat beer t