| Experimental Study on Extruded Beer Adjunct Used for Brewing Beer |
| SHENDe-chao |
| 关键词：糖化 麦芽汁 啤酒 酿造 |
| 主要内容：The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10% less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13% less than that of traditional non-extruded beer adjuncts. |
| 《东北农业大学学报：英文版》 2004,11(1).-72-76 |
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