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首页> 外文期刊>Advance journal of food science and technology >Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo
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Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

机译：刚果啤酒玉米麦芽麦芽麦芽啤酒厂的物理化学特征

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The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α-amylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.
机译：该研究包括在刚果中的玉米生产传统啤酒。传统的酿造玉米麦芽方法有三个主要阶段：麦芽玉米，酿造玉米麦芽和发酵。在酿造玉米麦芽麦芽期间，在淀粉的加强至约80℃的加强期间破坏内源性淀粉酶活性。需要用外源酶在50℃下促进淀粉解。使用α-淀粉酶的制备可以液化醪并产生富含糊精的甜麦汁（平均密度= 12.5°球），其对应于啤酒中4°的表观提取物。玉米麦芽醪的pH值的上升轮廓，从捣碎提取麦芽汁不会影响所产生的啤酒的pH。该啤酒略有含酒精（3.6％乙醇），其特征在于，酸酸pH（平均pH = 4.15）和棕色（25个EBC单位）。它的轻微苦味（21英镑）和啤酒较近的大麦的精细香气在刚果中生产。

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