使用路德类酵母生产无醇啤酒  

Non-alcoholic Beer Production by Saccharomycodes ludwigii

作　　者：刘杨[1] 李红[2] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品科学》2011年第15期186-190,共5页Food Science

摘　　要：研究路德类酵母菌落和细胞形态特征及其利用麦汁中糖的特点,发现其菌落为奶油色,半透明,有光泽,表面光滑,湿润,质软,中间凸起,边缘整齐;细胞为柠檬形,较大,两端出芽生殖。路德类酵母发酵89.9%的果糖和91.9%的葡萄糖,而对于蔗糖的利用率达到100%,但是不发酵麦芽糖和麦芽三糖。将路德类酵母应用于发酵麦汁制得无醇啤酒,并对其产酒精及风味物质的特点予以研究,结果发现:路德类酵母发酵麦汁产酒精量较低,约只相当于同条件下普通啤酒酵母的1/6,当原麦汁浓度低于8°P时,乙醇含量低于0.5%;风味物质的种类与普通啤酒基本相同,但含量相对较低,而与市售无醇啤酒相比,酯类含量较少,高级醇含量没有明显差异,口感较接近。In this study,the colonies of Saccharomycodes ludwigii were observed to have a cream-colored,translucent,glossy,humid and smooth surface with middle bulge and regular fringe,and the cells were large and lemon-shaped with budding at both ends.Saccharomycodes ludwigii could ferment 89.9% fructose and 91.9% glucose and its rate of sucrose utilization was 100%,but it could ferment neither maltose nor maltotriose.Saccharomycodes ludwigii was used for producing non-alcoholic beer.We determined the main physicochemical indices and main flavor compounds in final the fermentation broth.The results indicated that Saccharomycodes ludwigii fermented wort produced a lower alcohol content,which was approximately 6 times less than that of common brewer s yeast fermentation under the same conditions.When the original wort concentration was lower than 8 °P,the alcohol content of prepared beer was lower than 0.5%（V/V）.The main flavor compounds were identical to those in common beers.Compared with the non-alcoholic beer available in markets,the obtained non-alcoholic beer had fewer esters,no obvious difference in high-grade alcohol and similar taste.

关 键 词：路德类酵母 无醇啤酒 发酵 糖 酒精 风味 

分 类 号：TS261.1[轻工技术与工程—发酵工程]