Study On The Beer Brewing Technology With High Proportion Of Barley

Brewing beer with inclusions of raw barley resulted in increases in wort α-amino nitrogen levels, and fermentability and in decreases in wort viscosity and β-glucan levels. In order to determine pentosan in the malt, wort and beer accurately,orcinol-hydrochloric acid and pHloroglucinol methods were compared by the precisionand recovery, the results showed that Phloroglucdinol method could determinatepentosan in malt accurately, several varieties of malt were determined and pentosancontent from4.44%to9.05%; Both the methods were not directly measure wort, butwhen it fermented by yeast, orcinol-hydrochloric acid method could determinatepentosan accurately; Orcinol-hydrochloric acid method can determinate pentosan inbeer accurately, determination of beer pentosan content is from697.59mg/L to1297.22mg/L.When mashing with commercial enzymes, exogenous protease additions yieldedincreases in total soluble nitrogen levels, α-amino nitrogen levels and extractrecovery levels. β-glucanase had little impact on mash filtration, but it reduced β-glucan levels.α-amylase was found to have the greatest positive impact on mashseparation. Likewise, α-amylase level increases resulted in higher wort glucose andmaltotriose levels and lower maltose levels. Optimal addition of an exogenoushigh-heat thermostable α-amylase in combination with the exogenous α-amylasewas found to be necessary for complete starch conversion and maximum extractrecovery. The optimization dosage of enzymes as follows, neutral protease50U/g,α-amylase143U/g, β-glucanase0.5U/g, high temperature resistant α-amylase150U/g.Adding the different proportion of malt and barley in mash process，and thenobtained finished beer after fermentation．Evaluation by ten experts results is the biggestadding amount of barley is70%.