利用白地霉改造传统制麦的工艺优化  

Modification of Traditional Malting Technology with Geotrichum candidum

作　　者：彭涛 张怀予 刘琦[2] 路宏科 马文锦 张小燕 杨旭星 陈兴叶 

机构地区：[1]甘肃省轻工研究院,甘肃兰州730000 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2013年第19期247-253,共7页Food Science

基　　金：2008年甘肃省星火计划项目(2008GS02474)

摘　　要：以甘啤3号大麦为原料,从中筛选出白地霉菌株作为生物制麦添加物以改造传统制麦工艺。以麦芽糖化力、α-氨基氮含量(α-AN)、浸出物含量为衡量指标,采用单因素对比分析与响应面结合的方法,研究白地霉添加量、浸麦温度、浸麦pH值对麦芽品质的影响。结果表明:在白地霉接种量104CFU/g大麦、浸麦温度15℃、浸麦pH4.0的最优制麦工艺条件下,麦芽品质综合指标理论预测值为205.33,所制麦芽综合指标的实际值为206.15,糖化力为308.5WK、α-AN含量为186mg/100g、浸出物含量为87.1%,均高于轻工业行业标准QB/T 1686—2008《啤酒麦芽》中优级产品,且所制麦芽中均未检测出真菌毒素。The traditional malting technology was modified by inoculation of the soaking solution with a Geotrichum candidum strain isolated from Gansu NO.3 beer barley. The effect of inoculum size, soaking temperature and soaking solution pH malt quality was investigated by measuring malt saccharification capacity and the contents of α-amino nitrogen （α-AN） and extracts. The results showed that under the optimized malting conditions： inoculums size of 104 CFU/g barley, 15 ℃ and pH 4.0, the predicted score for comprehensive evaluation of malt quality was 205.33, while the actual score was 206.15. In addition, the observed saccharification capacity and α-AN and extract contents were 308.5 WK, 186 mg/100 g and 87.1%, respectively, all of which exceeded those described in the light industry standard QB/T 1686-2008 for select products.

关 键 词：大麦 白地霉 糖化力 α-氨基氮（α—AN） 浸出物 响应面 优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]