藜麦啤酒糖化工艺研究  

Optimization of saccharification process of quinoa beer

作　　者：卞猛 周广田 

机构地区：[1]武汉轻工大学生物与制药工程学院,湖北武汉430023 [2]齐鲁工业大学生物工程学院,山东济南250353

出　　处：《中国酿造》2017年第11期180-184,共5页China Brewing

基　　金：山东省优秀中青年科学家科研奖励基金(2014BSB01118)

摘　　要：采用单因素及正交试验研究了藜麦啤酒糖化过程中不同的下料温度、料水比、投料水pH对藜麦麦汁总黄酮含量的影响,同时对藜麦啤酒的感官、理化及微生物指标进行了品评和测定。结果表明,最佳藜麦啤酒糖化工艺为下料温度60℃、料水比1∶5.0(g∶m L)、投料水pH值为5.0。在此最佳条件下,麦汁总黄酮含量可达0.32 mg/m L,原麦汁浓度为10.94°P。藜麦啤酒具有藜麦特有的清香,泡沫洁白细腻,理化和微生物指标均达啤酒国家标准优级。The effects of feeding temperature, material-water ratio and feeding water pH value during the saccharification process of quinoa beer on the total flavonoids content in quinoa wort were researched by single factor and orthogonal experiments. The sensory quality, physicochemical and microbial indexes of quinoa beer were evaluated and determined. The results showed that the optimum saccharification process conditions of quinoa beer were feeding temperature 60 ℃, material-water ratio 1∶5.0(g∶ml) and feeding water pH 5.0. Under the optimum conditions, the total flavonoids content in quinoa wort was up to 0.32 mg/ml, original wort concentration was 10.94 °P. The quinoa beer had typical quinoa fragrance, clean-white and fine foam, the physicochemical and microbial indexes reached the excellent level of beer national standard.

关 键 词：藜麦啤酒 糖化工艺 总黄酮 

分 类 号：TS262.5[轻工技术与工程—发酵工程]