高比例玉米淀粉辅料制备超高浓麦汁技术研究  

Preparation of Very High Gravity Wort with High Proportion of Corn Starch as Adjunct

作　　者：常宗明 张文铎 尹花 董建军 Chang Zongming;Zhang Wenduo;Yin Hua;Dong Jianjun(State Key Laboratory of Beer Fermentation Engineering,Tsingtao Brewery Co.,Ltd.,Qingdao 266000)

机构地区：[1]啤酒生物发酵工程国家重点实验室,青岛啤酒股份有限公司,青岛266000

出　　处：《中国粮油学报》2021年第9期48-53,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家863计划(2013AA102109)。

摘　　要：为实现高比例玉米淀粉辅料在超高浓酿造中的应用,研究了三段式玉米淀粉多酶法水解工艺,并利用Box-Behnken中心组合设计对酶制剂添加量进行优化,通过中试规模酿造实验对该工艺进行验证评估。研究结果表明:玉米淀粉使用比例50%,制备的麦汁浓度达到超高浓度,提高了生产效率。得到二次多项式回归方程的预测模型,确定了淀粉水解酶制剂的最佳添加组合及添加量分别为:pH5.5~5.6,α-淀粉酶140μL,葡糖淀粉酶80μL,普鲁兰酶20μL,在此工艺下得到的糖浆DE值大于65.0、转化时间缩短为3 h以内。使用该水解技术制备的18°P超高浓麦汁符合啤酒厂工业化生产的需求,酿制的啤酒符合国家标准的要求。To achieve the application of very high gravity brewing using high proportion corn starch adjunct,a three-stage enzymatic hydrolysis technology of corn starch was investigated.And Box-Behnken central composite design was applied to optimize the dosages.Pilot scale brewing experiment was carried for verification.The results of research indicated that,the proportion of corn starch was 50%,the gravity of the prepared wort reached very high concentration,and the production efficiency was improved.The prediction model of quadratic polynomial regression equation was obtained,and the optimal combination and dosages of starch hydrolytic enzyme preparation were determined as follows:pH of 5.5~5.6,α-amylase of 140μL,glucoamylase of 80μL,pullulanase of 20μL.The DE value of the saccharified liquid obtained under this process was greater than 65.0 and the conversion time was shortened to less than 3 h.The new process of 18°P wort could meet the needs of industrial production and the brewed beer could meet the requirements of national standards.

关 键 词：玉米淀粉 超高浓麦汁 酶法水解 DE值 啤酒 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS262.5[轻工技术与工程—食品科学与工程]