酿造过程中脱氧雪腐镰刀菌烯醇的变化情况及对理化指标的影响  

The Change of Deoxynivalenol during Beer Brewing & Its Effects on Beer Physiochemical Indexes

作　　者：王志萍[1] 冯作山[1] 杨静[1] 王德良[2] 王晓娟[1] 陈旭[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院酿酒工程部,北京100027

出　　处：《酿酒科技》2009年第5期47-50,共4页Liquor-Making Science & Technology

摘　　要：对酿造全过程中脱氧雪腐镰刀菌烯醇(DON)进行全方位的跟踪测定,研究DON在各个过程中的变化情况,及其对麦芽和啤酒相应理化性质的影响。研究表明,DON在浸麦过程中严重损失,损失了88.6%,发芽和糖化过程中DON的含量有所增加,烘干、煮沸和发酵过程中几乎没有变化。另外,DON会影响大麦的发芽率,导致产生的酶和麦芽浸出物减少,库尔巴哈值降低,粘度增大,糖化力增大。DON还使麦芽中α-氨基氮和可溶性氮的含量降低,从而导致高级醇的含量增加,酯的含量降低,醇酯比升高,最终影响啤酒的风味。The purpose of this study was to investigate the change of deoxynivalenol （DON） contamination/level during each stage in beer and the effects of DON change on beer physiochemical indexes. The research showed that there was serious loss of DON in the process of barley steeping （loss of 88.6 %）, DON content increased in germination and saccharification process, and there was almost no change in DON in kilning, boiling and fermentation process. In addition, DON change would influence the germination rate of barley and result in low enzyme production and malt extract. Besides, DON would reduce the kolbach index of protein dissolution, α-amino nitrogen and soluble nitrogen content, and increase the viscosity and the saccharifying power, which would further result in the increase of higher alcohol content and the decrease of ester content （the ratio of alcohols to esters increased） and finallly influence beer flavor.

关 键 词：啤酒生产 脱氧雪腐镰刀菌烯醇 变化情况 高级醇 Α-氨基氮 风味 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]