ZnSO_4配合赤霉素GA_3处理的麦芽对啤酒发酵副产物的影响  

Effect of malt treated with Gibberellin GA_3 and ZnSO_4 on by-products of beer fermentation

作　　者：钱静亚[1] 黄达明[1] 方维明[2] 虞华芳[2] 崔凤杰[1] 张志才[1] 肖香[1] 

机构地区：[1]江苏大学生物工程研究所,江苏镇江212013 [2]扬州大学食品科学与工程学院,江苏扬州225001

出　　处：《中国酿造》2007年第3期16-19,共4页China Brewing

基　　金：江苏省科委十五攻关项目(BE2001397)

摘　　要：研究了ZnSO4与赤霉素GA3配合处理的麦芽用于啤酒发酵对发酵副产物的影响。结果表明,此麦芽用于发酵后,降低了pH值和α-氨基酸态氮的含量,提高了外观糖度、总酸和高级醇含量;发酵结束时,GA3的添加量为0.10mg/L时pH值最低为3.75;GA3添加量为0.30mg/L时,残糖含量最高为3.80,总酸含量最高为11.7;GA3添加量为0.05mg/L时样品α-氨基酸态氮含量最低为59.4mg/L;GA3添加量为0.20mg/L时,高级醇含量最高为95.3mg/L;双乙酰含量除GA3添加量为0.30mg/L的样品外,其余的样品均低于对照;发酵液中的各项理化指标变化不大。The effect of malt treated with Gibberellin GA3 and ZnSO4 on by-products of beer fermentation was investigated. The results showed that the oH value and α-amino acid nitrogen content were decreased using treated malt for fermentation, with the increase of sugar degree, total acid content and higher alcohol content. At the end of fermentation, the pH of the sample added 0.10 mg/L GA3 was decreased to 3.75. When the addition amount of GA3 was 0.30 mg/L, the highest residual sugar content and acid concentration were 3.80 and 11.7, respectively. When 0.30 mg/L GA3 was added, the lowest α-amino acid nitrogen content was achieved as 59.4 mg/L. When 0.05 mg/L GA3 was added, the highest content of higher alcohols was 95.3 mg/L. The diacetyl content of sample was lower than that of control other than 0.30 mg/L GA3 was added. In conclusions, the physicochemical characteristics did not change significantly in beer fermentation system.

关 键 词：硫酸锌 赤霉素 发酵副产物 

分 类 号：TS262.5[轻工技术与工程—发酵工程]