双歧啤酒生产工艺的实验室研究  

Experimental Study on Technology Used for Brewing Bifidobeer

作　　者：李代昆[1] 张德纯[1] 穆小萍[1] 邱建[1] 

机构地区：[1]重庆医科大学临床检验诊断学省部共建教育部重点实验室,重庆医科大学病原生物学教研室,重庆400016

出　　处：《食品科学》2007年第5期132-135,共4页Food Science

基　　金：重庆医科大学创新基金(重医大科[2005]8号)

摘　　要：采用增湿法粉碎澳大利亚麦芽,麦皮破而不碎,麦粉较细,干法粉碎大米成细粉;选用双醪浸出糖化法进行麦汁制备、过滤、添加酒花和麦汁煮沸,麦汁呈黄色、澄清,可发酵糖和α-氨基氮的含量符合发酵要求;利用双歧杆菌(厌氧)和酿酒酵母(需氧)共同发酵啤酒,消毒灭菌和低温离心后进行灌装;通过几项重要指标的检测,进行评判啤酒的质量和性能。啤酒呈淡黄色、透明,有明显的酒花香味,爽而不淡、柔和适口;各项检测指标都达到啤酒质量标准,尤其是总酸度和低聚还原糖的含量显著增高。To study the technology used for brewing bifidobeer fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae, Australia malt is sprinkled and milled. Wort is prepared by lixiviated saccharification, filtered, hops added, boiled and co-fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae, and followed by antisepsis and centrifugation. The quality of beer is evaluated by several important performances. Malt and rice are smashed well. Wort is very good, in which fermentable sugar and а-amidonitrogen are moderate. Quality performances of bifidobeer are up to the criterion with not only improved favor and health function, but also simplified preparation of functional oligosaccharide and enhanced development of industrial fermented food products. However the technology used for brewing bifidobeer needs to be improved for large-scale production and market sale.

关 键 词：功能性啤酒 生产工艺 双歧杆菌 

分 类 号：TS262.5[轻工技术与工程—发酵工程]