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首页> 外文期刊>Journal of the Institute of Brewing >Production of indigenous alcoholic beverages in a rural village of Tanzania
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Production of indigenous alcoholic beverages in a rural village of Tanzania

机译：在坦桑尼亚的一个乡村生产本地酒精饮料

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摘要

In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of saccharides, were produced. These porridges were mixed at the end of the production process. The pH value of fermented porridge was kept below 4 during its preparation. This was effective in preventing contamination of the porridge by harmful bacteria and in stabilizing the growth of the yeasts. Sweet porridge was heated in the range of 50-70 ℃ and this enhanced the saccharification of the starch in the raw materials. The starting materials of these alcoholic beverages were finger millet and maize. Germinated finger millet, which has a high amylase activity compared with other cereals, was used as an amylase source in each of the alcoholic beverage production processes. Various techniques to enhance and stabilize the quality of the indigenous alcoholic beverages are described.
机译：在这项研究中，调查了坦桑尼亚一个乡村中土著酒精饮料的生产技术。在该村庄，生产了三种不同类型的酒精饮料：一种玉米混浊啤酒（komoni），一种秸秆啤酒（kimpumu）和一种混合秸秆啤酒（kiambule）。在这三种含酒精的饮料的生产过程中，生产了两种不同的粥，一种是发酵的粥（nyambo）作为酵母的来源，另一种是甜的粥（kikonde）作为糖的来源。在生产过程结束时将这些粥混合。在制备过程中，发酵粥的pH值保持在4以下。这在防止粥被有害细菌污染和稳定酵母生长方面是有效的。甜粥在50-70℃范围内加热，这增强了原料中淀粉的糖化作用。这些含酒精饮料的原料是小米和玉米。与其他谷物相比，具有较高淀粉酶活性的发芽的小米被用作每种酒精饮料生产过程中的淀粉酶来源。描述了提高和稳定本地酒精饮料质量的各种技术。

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