Study On Technology Of Potato Beer

The main raw materials for beer production are barley,water and hops.At present,the annual demand of beer barley in China is over 3.5 million tons,1/3of which are domestic and the rest are imported.In order to effectively alleviate the shortage of raw materials for beer production,it is considered to choose other raw materials other than barley as auxiliary materials or main raw materials for beer production instead of barley.Potatoes contain a high starch content,making a syrup suitable for use with the whole wort as an auxiliary for brewing beer.In this paper,the potato maltose syrup is obtained by liquefaction and saccharification.The potato syrup is mixed with the saccharified wort.After yeast fermentation,the beer is clear,transparent,harmonious and refreshing.The main contents of this paper are as follows:(1)The yeast strain selection,by cultivating industrial university qilu saved three saccharomyces cerevisiae,choose the yeast cells grew well,six yeast strains colony thrive,proliferation of six kinds of saccharomyces cerevisiae and buy on the market of saccharomyces cerevisiae D joint cohesion,fermenting power,fermentation degree and yeast fermentation diacetyl content after comparison,finally choose a saccharomyces cerevisiae strains fermentation performance is remarkable,and named saccharomyces cerevisiae G.(2)Potato syrup process respectively studied the choice of the potato,potato processing way,in the process of the syrup production and the important factors affecting liquefaction and saccharification,through comparing the varieties of potato starch and other nutrients,select the appropriate potato varieties,after pretreatment of liquefaction and saccharification,suitable process conditions were determined by single factor experiment first,then based on the orthogonal experiment to optimize the process conditions,the optimum liquefaction conditions as follows:The concentration of potato coarse powder was 35%(W/V),the p H value of the liquid mash was 6.4,the concentration of Ca2+was 0.12%,the addition of-amylase was 25 U/g,the liquefication time was 60 min,and the DE value of the liquid obtained by this process was 18.2.The optimal saccharification process was as follows:the saccharification temperature was set at 55℃,the addition amount of-amylase was 150 U/g,the addition amount of pullulanase was 1.0 U/g,the p H value was 5.0,the saccharification time was 16 h,and the liquefaction value was44.3.(3)Take potato syrup as auxiliary material,mix it with wort before boiling,and then ferment.Respectively through single factor experiment to determine the amount of syrup,add way,syrup,wort concentration,fermentation temperature,hops,yeast added amount add appropriate technological conditions,such as then orthogonal experiments,response surface analysis processing,with the result of orthogonal experiment to optimize the fermentation process,and ultimately determine the fermentation process is:when boiling add the potato syrup,hop content is 0.92 g/L,the potato syrup,add the proportion of 35%,yeast uptake rates of 2%and fermentation temperature 19.5℃,the original wort concentration 11.3 ~oP.The brewed potato beer had a sensory rating of 84.