α-AN对10°P啤酒风味的影响  

Effects of Different Contents of α-AN on the Physical and Chemical Index of 10°P Beer

作　　者：刘建华[1] 王妮娅[2] 杜金华[2] 付聿成[2] 于玲[3] 

机构地区：[1]北方绿色食品股份有限公司清河墨尼啤酒分公司,辽宁铁岭112003 [2]山东农业大学食品科学与工程学院,泰安2710182 [3]山东农业大学生命科学学院,泰安271018

出　　处：《酿酒》2008年第4期68-70,共3页Liquor Making

基　　金：山东省科技攻关计划(2006GG3209013)

摘　　要：使用酵母营养盐将10°P定型麦汁的α-AN含量调整为118.8、132.4、141.5、150.6、161.9、170.5mg/L,接种啤酒酵母进行发酵,酿造了6种成品啤酒。原浓为9.83～10.05oP之间、酒精度为4.64%vol～4.79%vol、真发为72.66%～74.00%。SAS9.0统计结果表明,麦汁α-AN与原浓、真浓呈显著正相关(P<0.05),与还原糖一般相关(P<0.1);与啤酒总酸(1.75～2.12mL/100mL0.1mol/LNaOH)一般相关(P<0.1);与啤酒总氮(34.51～47.06mg/L)、麦汁α-AN(21.30～54.15mg/L)呈极显著正相关性,相关系数r分别为0.97382、0.94995,P值分别为0.0010、0.0037。感官品尝显示10°P啤酒麦汁α-AN含量为132.4mg/L时,风味最优。In this paper, six 10^o P beers （content of wort α -AN were 118.8, 132.4, 141,5, 150.6, 161.9, 170.5mg/L, respectively, which were adjusted by yeast nutriment ） were brewed by bottom fermentation method. Relationships between wort α-AN and their physical and chemical index, such as original gravity （9.83 - 10.05oP）, alcohol content （4.64 -4.79%vol）, real attenuation （72.66% - 74.00%）,were analysed by SAS9.0. The results indicated that there were significant correlations （P〈0.05） between wort α-AN and original gravity, and real gravity. And wort a-AN positively related （P〈0.1） with reducing sugar of beers. The total acid （1.75 - 2.12mL/100mL 0.1mol/L NaOH） had commonly correlation with wort a-AN. The total nitrogen （34.51 -47.06mg/L）, α-AN （21.30- 54.15mg/L） had extremely significant positively related with the wort α-AN, and the correlation coefficients were 0.97382,0.94995 respectively. Sensory evaluation showed that the beer with 132.4mg/L α-AN had the best flavor.

关 键 词：酵母营养盐 α-AN 原浓 总酸 总氮 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]