生物工程-田德雨-新型啤酒(玉米糖浆与各种麦汁结合)的对比研究1(修复的).docVIP

传统型啤酒发酵及其理化指标测定实验 2008级 生物工程1班 作者：田德雨 指导老师：王家林 职称：教授 摘要:啤酒是人类最古老的酒精饮料，是水和茶之后世界上消耗量排名第三的饮料。其营养价值很高且丰富，素有“液体面包”之称，在1972年7月1日在墨西哥召开的第九次世界营养食品会议上，把啤酒正式列为营养食品，这是因为啤酒具有营养食品的三个重要条件：一是啤酒含有多量和多种氨基酸。二是啤酒含有较高的热量。三是啤酒易被人体消化和吸收。在中国，近代以来，国产啤酒的产量和技术都在不断提升。整个啤酒行业蓬勃发展，出现了“百花齐放”的境况，青岛啤酒，哈尔滨啤酒，燕京啤酒等一大批国产优秀品牌。本次论文就啤酒生产的工艺在发酵实验室进行罐装发酵实验，探究其啤酒生产的工艺流程。而且进行啤酒的理化性质的分析如： 关键词： 传统啤酒；工艺流程；发酵 Traditional beer fermentation experiments Speciality: Biological Engineering Bachelor candidate: Tian deyu Supervisor: Wang jialin Professor Abstract:The beer is humanitys oldest alcoholic beverages, is the beverage of the world, after water and tea consumption is ranked third. It have high and rich nutritional, be known as liquid bread, In the ninth World Nutrition Food Conference held in Mexico on July 1, 1972, the beer is officially classified as a nutritional food, this is because the beer has three important conditions as nutritious food: firstly, the beer contains large amounts and kinds of amino acids. Secondly Beer contains high calories. Thirdly, the beer is easily digested and absorbed. In China in modern times, the domestic beer production and technology are constantly improved. The entire beer industry is booming, there has been letting a hundred flowers blossom situation, a large number of domestic excellent brand of Tsingtao Brewery, Harbin Brewery, Yanjing beer, etc.. This paper canned fermentation process of beer production in the fermentation laboratory experiments to explore the beer production process. And analysis of physical and chemical properties of beer, such as: Key words: Traditional beer; process; fermentation 1前言 1.1啤酒概述 啤酒作为如今消费市场上独占鳌头的低酒精度高营养的健康饮料，不论是在酒桌上还是饭桌上，都赢得了广泛一致的好口碑。传统啤酒是由大麦经糊化糖化加酒花在啤酒酵母的作用下发酵而成的，在糖化过程中，麦芽中的蛋白质、淀粉被分解转化成为人体所不能合成的色氨酸、赖氨酸、精氨酸、缬氨酸等八种必需氨基酸、肽类、以及葡萄糖、麦芽糖、糊精等营养物质，因此素有“液体面包”之美称。啤酒根据不同的分类方式可以分为诸多种类。例如根据酵母在发酵时期所处位置可以分为：顶部发酵啤酒和底部发酵啤酒，(1）顶部发酵是指使用该酵母发酵的啤酒在发酵过程中，液体表面大量聚集泡沫发酵。(2）底部发酵顾名思义，该啤酒酵母在底部发酵，发酵温度要求较低，酒精含量较低，味道偏酸。这类啤酒的代表就是国内常喝的窖藏啤酒。我国的现代化啤酒工业