Abstract:

Objective: To increasing the proportion of adjuvant and reduce the cost in the brewage process. Method: The amount of the starchy adjuvant was increased from thirty-five percent to forty-five percent, and proper adjustments such as gelatinization, saccharification, fermentation were done during the experimental process. Result: Compared to the traditional technology, the amount of total ester and fatty alcohol in the finished product by the experimental technology is proper and its taste is softer than before, furthermore, each kiloliter beer may save the cost RMB 65.66 yuan. Conclusion: This new technology for high adjuvant beer production is valuable in the application for industry manufacture.

Key words: starch, adjuvant, malt wort, gelatinization, saccharification