原浆啤酒发酵过程中蛋白质和总糖含量的变化  

Variation of Protein and Total Sugar Contents in Raw Beer during Fermentation

作　　者：米智 刘荔贞 武晓红 李旭东 MI Zhi;LIU Li-zhen;WU Xiao-hong;LI Xu-dong(School of Life Science,Shanxi Datong University,Datong Shanxi,037009;School of Chemistry and Chemical Engineering,Shanxi Datong University,Datong Shanxi,037009)

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化工学院,山西大同037009

出　　处：《山西大同大学学报（自然科学版）》2021年第4期1-4,共4页Journal of Shanxi Datong University(Natural Science Edition)

基　　金：山西省高等学校科技创新计划[2019L0750];山西省应用基础研究计划[201901D211434];山西大同大学博士科研启动费[2014-B-13;2016-B-13]。

摘　　要：目的探究自酿原浆啤酒发酵过程中蛋白质和总糖含量的变化。方法采用山西大同大学生物工程试验中心酿造的啤酒为原料,采用考马斯亮蓝比色法和3,5二硝基水杨酸(DNS)定糖法测定其蛋白质和总糖含量,并与市售常见燕京啤酒、哈尔滨啤酒和纯生啤酒进行分析比较。结果麦芽醪在整个发酵过程中,蛋白质含量处于变化中。第9 d和第13 d的蛋白含量为发酵期间的两个极大值,约为2.0 mg/mL;临近出酒时,蛋白质含量在1.5 mg/mL上下波动。总糖量前4d急剧下降,从94.2 mg/mL下降到42.8 mg/mL,后10d总糖含量在6.7 mg/mL上下波动;出酒时的含量约为2.7 mg/mL。自酿原浆啤酒蛋白质和总糖含量均高于市售常见啤酒的含量。结论原浆啤酒发酵过程中蛋白质和糖的变化具有规律性,可以作为改良啤酒酿造工艺的参考依据。Objective To determine the variation of protein and total sugar contents in the fermentation process of self brewed raw beer.Method Taking beer from Biological Engineering Experiment Center of Shanxi Datong University as material,the coomassie brilliant blue colorimetric method and 3,5-dinitrosalicylic acid(DNS)method were used to determine the protein content and total sugar content of the beer.Then they were analysed and compared with the market sale common Yanjing beer,Harbin beer and pure draft beer.Results The protein content fluctuated during fermentation.The protein content on day 9 and day 13 were the two maximum values during fermentation,about 2.0 mg/mL.Near the finished beer,the protein content fluctuates around 1.5 mg/mL.The total sugar content of wort decreased sharply in the first four days,total sugar decreased from 94.2 mg/mL to 42.8 mg/mL,and fluctuated around 6.7 mg/mL in the last ten days.The content of finished beer was about 2.7 mg/mL.But the protein and total sugar content of raw beer were higher than those of common commercial beer.Conclusion Changes of protein and sugar during beer fermentation provided reference for improving beer brewing technology in the future.

关 键 词：原浆啤酒 考马斯亮蓝 3 5-二硝基水杨酸 蛋白质 总糖 

分 类 号：F416.7[经济管理—产业经济]