自酿原浆啤酒氨基酸态氮含量和总酸的测定  

Determination of the Content of Amino Acid Nitrogen and Total Acids of Self-Made Draft Beer

作　　者：米智 刘荔贞[2] 武晓红 骈亚男 MI Zhi;LIU Lizhen;WU Xiaohong;PIAN Yanan(College of Life Science,Datong University,Datong,Shanxi 037009;College of Chemistry and Environmental Science,Datong University,Datong,Shanxi 037009,China)

机构地区：[1]山西大同大学生命科学学院,山西大同037009 [2]山西大同大学化学与环境工程学院,山西大同037009

出　　处：《酿酒科技》2019年第9期98-103,共6页Liquor-Making Science & Technology

基　　金：山西大同大学博士科研启动费(2014-B-13;2016-B-13);大同市工业重点研发计划项目(2018014)

摘　　要：为了探究自酿原浆啤酒中氨基酸态氮含量和总酸,本实验采用山西大同大学生物工程试验中心酿造的啤酒为原料,以甲醛值法和氢氧化钠滴定法测定其氨基酸态氮含量和总酸。结果表明,麦芽醪在整个发酵过程中,氨基酸态氮前4天含量升高,5~13d在0.0072g/100mL上下波动,在临近出酒期间,含量再次升高;而总酸在第3天是最大值,约为1.68mL/100mL,其余发酵阶段一直在1.02mL/100mL上下波动。自酿原浆啤酒氨基酸态氮含量和总酸与常见市售啤酒的含量相当。In this study,self-made beer from Bioengineering Experiment Lab of Datong University was used as the research object, and the content of amino acid nitrogen (AAN) and total acids in beer was determined by formaldehyde method and sodium hydroxide titration.The results suggested that,AAN content in wort increased sharply in the first four days in the brewing process,then fluctuated around 0.0072 g/100 mL on the 5th to 13th day,and increased again at the final fermentation period;the content of total acids reached the maximum value on the third day (about 1.68 mL/100 mL),then fluctuated around 1.02 mL/100 mL in the rest of the time;the content of AAN and total acids in self-made draft beer was almost the same as that in commercially available beer.

关 键 词：原浆啤酒 甲醛值 滴定 氨基酸态氮 总酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]