以未发芽大麦替代麦芽酿造啤酒及其麦香改善研究  

Brewing beer with unmalted barley replaced of malt and improvement of malt aroma defect of barley beer

作　　者：张振国[1,2,3,4] 董建军[2,4] 孙军勇[1,3,4] 蔡国林[1,3,4] 常宗明 陆健 邓阳[2] 尹花 余俊红 陈华磊 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]啤酒生物发酵工程国家重点实验室,山东青岛266061 [3]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [4]江南大学生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2016年第15期181-186,共6页Science and Technology of Food Industry

基　　金：国家高技术发展(863)计划(2013AA102109);江苏省普通高等学校科研成果产业化推动项目(JHB2012-26);高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高校优势学科建设工程资助项目;青岛创业创新领军人才计划项目(13-cx-15)

摘　　要：本文研究了利用酶制剂Ondea Pro进行大麦啤酒的生产,对其麦汁糖谱、氨基酸谱、蛋白质区分、α-氨基氮和大麦啤酒理化成分及风味物质等指标进行了检测,特别是对麦香物质呋喃酮、2-乙酰吡咯、2-乙酰-1-吡咯啉、麦芽酚、2-甲基吡嗪、乙基吡嗪、乙酰呋喃和甲基糠醛等化合物进行了分析,并邀请专业品酒委员进行了感官品评。研究结果发现,利用Ondea Pro酶生产的麦汁,能够满足酵母发酵需求,然而大麦啤酒存在明显的麦香缺陷。通过额外添加不同比例的焦香麦芽,分析大麦啤酒中主要麦香物质的变化规律,结合感官品评,结果表明添加1%的焦香麦芽酿造而成的大麦啤酒,其主要麦香物质和品评口感与麦芽啤酒接近。添加少量焦香麦芽生产的大麦啤酒市场潜力具大,极具推广价值。In this study,Ondea Pro enzyme was used to produce barley beer.The sugar spectrum composition, amino acid spectrum,protein fraction value,α -amino nitrogen content in the wort samples and physicochemical indices ,flavor substances in barley beer samples were examined. In particular, the malt aroma compounds which including furanone,2 -acetylpyrrole, 2 - acetyl - 1 - pyrroline, maltol, 2 - methylpyrazine, ethylpyrazine, acetyl furan and methylfurfural were analyzed.Members of the professional alcohol tasting committee were invited to conduct sensory evaluations.We found that the wort produced by ndea Pro was able to meet the demand of yeast fermentation.However barley beer has obvious malt aroma defect.Variation law of malt aroma compounds content in barley beer were analyzed after appending extra different proportions of caramel malt to the raw materials. Combining with sensory evaluations,we found that barley beer produced with 1% caramel malt was close to malt beer on main malt aroma compounds and taste.Thus,the barley beer brewed with a small amount caramel malt has considerable market potential and promotional value.

关 键 词：大麦啤酒 麦芽啤酒 焦香麦芽 麦香 

分 类 号：TS261[轻工技术与工程—发酵工程]