添加小麦芽对啤酒发酵中化学物质变化的影响  

The influence on the chemical materials content in brewing beer of adding wheat

作　　者：马韶华[1] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035

出　　处：《食品工业科技》2016年第2期204-208,共5页Science and Technology of Food Industry

摘　　要：目的:通过配制不同配比的混合麦芽发酵啤酒,运用化学方法分析啤酒发酵过程中主要化学物质变化的影响来探讨混合麦芽用于啤酒发酵对啤酒品质的影响。方法:采用刚果红法、高效液相色谱法、气相色谱法等常用化学方法测定啤酒中β-葡聚糖、阿拉伯木聚糖、有机酸和挥发性物质的含量。结果:随小麦芽添加量增加啤酒中粘度升高;挥发性物质中醇类先升高后降低,酚类物质、多种有机酸的含量提高;感官评价评分在小麦添加量为50%达到最大值。结论:添加小麦芽可改变啤酒中化学成分的组成,显著提高啤酒的品质。Objective：To discuss the influence of beer qualities brewed with malts mixed by wheat and barley in different ratios by measuring the changes of chemical materials in brewing process. Methods：The common chemical methods,such as Congo red method,high efficiency liquid chromatography and gas chromatography were used to measure the content of β-glucans,araboxylan,organic acid and volatile matter in beer. Results：Adding the wheat malt mainly lead that the viscosity,esters contents and most of organic acid were increased.The alcohol was a liner relation with wheat malt added ratios. When the wheat malt ratio was 50%,wheat beer had the best sensory evaluation. Conclusions：The quality of beer was enhanced obviously measured by the changes of chemical content when wheat mixed in barley malt.

关 键 词：混合麦芽 啤酒发酵 化学分析方法 物质含量 

分 类 号：TS261.4[轻工技术与工程—发酵工程]