特色大米啤酒糖化工艺优化及其理化指标分析  

Optimization of the Special Rice Beer Saccharification Process and Physicochemical Index Analysis

作　　者：杨梦霞 严晶晶 杨东升[1] YANG Mengxia;YAN Jingjing;YANG Dongsheng(School of Life Sciences,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学生命科学院,海南海口570228

出　　处：《食品科技》2022年第8期47-53,62,共8页Food Science and Technology

基　　金：海南省自然科学基金项目(317006);海南省科技厅科研基金项目(312079)。

摘　　要：采用麦汁收得率和还原糖含量作为评价指标,运用单因素和正交试验分别对不同料液比、糖化酶添加量、淀粉酶添加量对大米啤酒糖化工艺进行优化。通过高效液相色谱法检测了大米汁糖谱,优化后的大米汁中可发酵糖含量达到了大麦汁的水平。通过发酵成功酿造出大米啤酒并检测大米啤酒在发酵过程的理化特征。结果表明:在料液比1:5、淀粉酶添加量55 U/g、糖化酶添加量35 U/g最佳条件下制成的大米汁还原糖含量为9.83 g/100 mL、麦汁收得率为74.55%,总糖含量为72.14 g/L。最后通过感官分析证实,获得的大米汁允许正常发酵,成品没有显示任何异味。The wort yield and reducing sugar content were used as evaluation indicators,and the rice wort saccharification process was optimised using single-factor and orthogonal tests with different material to water ratio,saccharifying enzyme additions and amylase additions respectively.The sugar profile of the rice wort was determined by HPLC,and the fermentable sugar content of the optimized rice wort reached the level of barley wort.The rice beer was successfully brewed by fermentation and the physicochemical characteristics of the rice beer were examined during the fermentation process.The results showed that the reducing sugar content of rice wort was 9.83 g/100 mL,the yield of wort was 74.55% and the total sugar content was 72.14 g/L under the conditions of material to water 1:5,amylase content 55 U/g and saccharifying enzyme content 35 U/g.Finally,sensory analysis confirmed that the obtained rice wort allowed normal fermentation and the finished product did not show any off-flavours.

关 键 词：啤酒 大米 外加酶 糖谱 理化指标分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程]