改善啤酒酿造过程酶活力方法的研究  

Method to Improve Enzymatic Activity during Beer Brewing

作　　者：刘乃侨[1] 孙丽华[1] 

机构地区：[1]辽宁经济管理干部学院生物工程系,辽宁沈阳110122

出　　处：《微生物学杂志》2011年第5期73-75,共3页Journal of Microbiology

摘　　要：以国外大麦Gairdner为原料,分别用麦芽厂所用的空白水、pH值4.0盐酸溶液、pH值4.0硫酸溶液、100 mg/L钙离子溶液、1μg/L赤霉素溶液使大麦浸渍、发芽来达到降低绿麦芽内部pH值的目的,实验结果表明,虽然硫酸、盐酸2种强酸物质具备降低大麦发芽内部pH值的能力,但其食品安全性差、对设备腐蚀大,而用钙离子和赤霉素溶液培养大麦发芽,虽然在大麦发芽过程中对pH值的变化影响不是很稳定,但均能使大麦发芽结束点即绿麦芽的pH值降低,所以对于后期啤酒的酿造均能够使淀粉酶、蛋白酶等活力近于最适pH值状态,为在啤酒酿造过程中减少外源添加酸的使用量,或为温和型弱酸或酸性中草药等物质的添加提供条件。The aim of the experiment was to reduce pH value inside green malt during barley germination using Gairdner barley as raw material, soaking respectively with fresh water used in the malt factory, pH 4.0 hydrochloric acid solution, pH 4.0 sulphuric acid solution, 100 mg/L calcium ion solution, and 1 μg/L gibberellin solution. The results showed that although strong acids of sulphuric acid and hydrochloric acid possesses the capabilities to reduce pH ,alue inside the barley during the germination, yet the food security is poor, and they corrode the facilities greatly, hough while using calcium ion and/or gibberellin solution to cultivate barley to germinate had unstable pH changes luring the barley germination, but they all could reduce pH value when reaching the end of barley germination i. e. green malt. Therefore, at the late stage of beer brewing it could reach closely to the most suitable pH value for the acivities of amylase and protease, to reduce the adding amount of acid during the beer brewing process, or provide conlitions of adding mild weak acids and/or acidic Chinese medical herbs, and other materials.

关 键 词：大麦发芽 PH值 酸环境 啤酒酿造 

分 类 号：TS261.1[轻工技术与工程—发酵工程]