啤酒生产过程中脱氧雪腐镰刀菌烯醇的控制研究  

Study on the control approaches of deoxynivalenol during beer production

作　　者：蔡国林[1,2] 金昭[2] 陆健[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2011年第7期203-206,共4页Science and Technology of Food Industry

基　　金：国家"十一五"支撑计划项目(2007BAK36B01);国家"十一五"支撑重点项目资助(2008BAI63B06);江南大学青年科学基金资助项目(2008LQN016);江苏省"青蓝工程"资助项目

摘　　要：以感染镰孢霉属真菌的大麦为原料,确定了NaHSO3溶液浸泡的化学脱毒方法(浸泡浓度为10g/L和浸泡时间为50min)和在第一次浸麦阶段接种白地霉孢子106个/g大麦的微生物脱毒方法,并对比研究了两种脱毒方法的效果。对制麦和酿造过程中DON变化及相关理化指标的比较发现,添加白地霉G4的脱毒效果较NaHSO3溶液浸泡好,而采用NaHSO3溶液浸泡处理方法所制得的麦芽、麦汁和啤酒的理化指标相对较好。两种脱毒方式所制得的麦芽的理化指标均符合QB/T1686-2008中啤酒麦芽的要求,成品啤酒的常规理化指标均符合GB4927-2008中淡色啤酒的理化要求。The control approaches of deoxynivalenol during beer production were studied. Two typical representatives of the chemical detoxification method and the microbiological detoxification method,respectively, NaHSO3 solution soaking barley before malting and malting with G.candidum,were studied.The results showed that the detoxification effect of latter method was better, and the qualities of malt and beer in the former one were better.However,the qualities of malt and beer produced by above methods could meet the requirements of QB/T 1686-2008 and GB 4927-2008,respectively.

关 键 词：脱氧雪腐镰刀菌烯醇 真菌毒素 啤酒 控制 

分 类 号：TS262.5[轻工技术与工程—发酵工程]