添加锌离子对啤酒酵母自溶的影响  

The Effect of Zinc Ion Addition on Yeast Autolysis in Beer

作　　者：赵志云[1] 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

出　　处：《酿酒》2015年第6期71-76,共6页Liquor Making

摘　　要：在酒花麦汁中添加相当于锌离子浓度为0.0,0.2,0.4,0.8和1.6mg/L的硫酸锌,培养啤酒酵母。培养酵母洗涤、过滤,以5.00×106cfu/m L的细胞浓度添加到啤酒中,充分混匀,于40℃贮存。测定第1、3、5、7、9、11、13天酒中的活酵母数、蛋白质、α-氨基氮、总氮与氨基酸含量,确定添加锌离子对啤酒酵母自溶的的影响。研究结果表明：贮存24h后,添加0.4mg/L锌离子培养的存活酵母数最多,为5.26×105cfu/m L;啤酒中蛋白质含量随贮存时间呈先升高后降低的趋势,而α-氨基氮、总氮和游离氨基酸含量呈先升高后稳定或略有降低的趋势。与添加0.2、0.4mg/L锌离子培养酵母相比,添加0.8、1.6mg/L锌离子培养的酵母使啤酒中α-氨基氮含量提前2天有明显变化趋势。在第1-7天,添加0.0、0.8、1.6mg/L锌离子培养酵母中啤酒游离氨基酸含量明显高于添加0.2、0.4mg/L锌离子培养酵母。由此推断生产含酵母啤酒时添加0.2-0.4mg/L锌离子于麦汁可推迟啤酒酵母自溶。Zinc sulphate solution was added to wort containing hop for cultivating Saccharomyces cerevisiae, which was respectively equivalent to zinc ion content of 0.0, 0.2, 0.4, 0.8 and 1.6 mg/L. Cultivated Saccharomyces cerevisiae was washed, filtered and added to beer in the cell concentration of 5.00×106cfu/m L, then beer was full mixed and stored at 40℃. Viable yeast cells, the content of α- AN,protein, total nitrogen and amino acids of beer were determined on the 1st, 3rd, 5th, 7th, 9th, 11 th and 13 th day, in order to make sure the appropriate zinc ion content of decreasing yeast autolysis. It was found that the number of viable yeast cells with adding zinc ion of 0.4 mg/L had the largest after 24 h, which was 5.26 ×105cfu/m L. The content of protein in beer showed a trend of descending after ascending with storage- time going on, while the content of α- AN, total nitrogen and amino acids increased at first and then kept stable or decreased lightly. Compared to adding 0.2 and 0.4mg/L zinc ion for cultivating yeast, the α- AN content with adding 0.8 and 1.6 mg/L zinc ion in beer changed two days obviously in advance. On the 1st to 7th day, the amino acids content with adding 0.8 and 1.6 mg/L zinc ion in beer was apparently higher than that with adding 0.2 and 0.4mg/L zinc ion. Therefore, adding 0.2 and 0.4 mg/L zinc ion to wort could delay beer yeast autolysis when producing beer containing yeast.

关 键 词：锌离子 啤酒 酵母自溶 氮 氨基酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]