啤酒麦芽汁的制备研究 - 食品科学.PDF

※工艺技术 食品科学 2008, Vol.29, No.09 139 唐浩国，肖 枫，王冠宇，魏晓霞，徐宝成 （河南科技大学食品与生物工程学院，河南洛阳 471003 ） 以麦芽为主料、大米为辅料制备麦芽汁。采用正交试验设计研究外加酶糖化法中酶的添加量、投料温度、 蛋白质休止时间及第一阶段糖化(糖化Ⅰ) 时间对麦芽汁品质的影响，并与标准协定法糖化制备麦芽汁相比较，以麦 芽汁中 α- 氨基氮和糖度含量来比较两种工艺的优劣，确定较佳的糖化工艺路线。得出具有优良品质麦芽汁的较优 糖化工艺参数对麦芽汁中 α- 氨基氮和糖度含量的影响规律。结果表明，投料温度对 α- 氨基氮影响较为明显，而 蛋白质休止时间对糖度影响较为显著。最佳工艺条件为：糖化酶的添加量 30U/g ，投料温度35 ℃，蛋白质休止时 间60min ，糖化Ⅰ时间30min 。 啤酒；糖化；麦芽汁；α- 氨基氮 Study on Preparation of Beer Wort TANG Hao-guo ，XIAO Feng ，WANG Guan-yu ，WEI Xiao-xia ，XU Bao-cheng （College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China ） Abstract：Taking malt as basis material and rice as auxiliary material for the preparation of wort, by orthogonal test design effects of external glucoamylase amount, feeding temperature, inactivity time of protein and saccharification Ⅰtime on the quality of wort. And the external glucoamylase method was compared with standard agreement method to select the better one with a- amino nitrogen content and sugar content as investigation indexes. The results showed that the feeding temperature has obvious effect on a-amino nitrogen and inactivity time of protein has significant effect on sugar content. The best technical conditions of the external glucoamylase method are as follows glucoamylase amount 30 U/g, feeding temperature 35 ℃, inactivity time of protein 60 min and saccharification Ⅰ time for 30 min. Key words ：beer ；saccharification ；wort ；α-amino nitrogen 中图分类号：TS262.5 文献标识码：A 文章编号：1002-6630(2008)09-0139-04 我国是啤酒生产和消费大国，目前由于世界粮食紧 1 材料与方法 缺和粮价居高不下，啤酒生产企业降低粮耗减少生产成 1.1 材料与试剂 本是必由之路。