啤酒糟在国内外食品加工中的利用现状  

Current utilization of brewer's spent grain in food processing at home and abroad

作　　者：郭萌萌[1] 赵建德 杜金华[1] 刘玉红 刘成[2] 张开利[2] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000 [2]山东泰山啤酒有限公司,山东泰安271000

出　　处：《中国酿造》2013年第9期24-27,共4页China Brewing

摘　　要：啤酒糟是啤酒酿造的最主要副产物,含有丰富的蛋白质和非淀粉多糖。随着啤酒原料中小麦芽使用量的增加(≥40%),啤酒糟中膳食纤维和蛋白质的含量明显增加。目前啤酒糟主要用作饲料或工业原料出售,但在食品加工中的应用研究较少。本文通过概述啤酒糟的营养、加工处理方法及其在国内外食品加工领域中的研究利用情况,为高蛋白膳食纤维啤酒糟食品的进一步开发提供了参考。As the main by-product of brewing industry, brewer＇ s spent grain （BSG） was rich in protein and non-starch polysaccharids （NSP）. The content of dietary fiber （DF） and protein in B SG were increased obviously with the wheat malt addition （≥ 40%） as raw materials for beer. Nowadays, BSG was mainly sold as raw material of animal feed or industrial material. But the applied research of BSG in food processing was rare. According to summarize the aspects of the BSG nutrition, processing method and the comprehensive utilization of BSG in food processing at home and abroad, references for the further exploitation of food including high DF and protein were provided.

关 键 词：啤酒糟 营养 食品加工 利用现状 

分 类 号：TS261.9[轻工技术与工程—发酵工程]