青稞酒制曲原料不同种类豌豆的蛋白质含量分析研究  

Analysis on Protein Content of Different Pea From Barley Wine

作　　者：梅怀文 万有鑫 赵婷婷 蔡生婷 保广珍 MEI Huaiwen;WAN Youxin;ZHAO Tingting;CAI Shengting;BAO Guangzhen(Qinghai Huzhu Tianyoude Highland Barley Wine Co.,Ltd.,Huzhu 810599,Qinghai,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810599

出　　处：《酿酒》2023年第1期97-99,共3页Liquor Making

摘　　要：青稞酒历史源远流长,有4000年的酿造史,以青稞为原料,大曲(青稞与豌豆混比)为发酵剂,经传统工艺“清蒸清烧四次清”发酵酿造而成,蛋白质为复杂的含氮有机化合物,是各种氨基酸以肽键连接而成,是评价食物营养价值的重要指标之一。蛋白质含量测定方法一般来说,最常用最基本的方法是凯氏定氮法,经典的凯氏定氮法比较费时费力,采用全自动凯氏定氮仪测定豌豆中的蛋白质,比经典法快速,且数据准确可靠,便于检测和分析研究。Barley wine has a long history,4000 years of brewing,with highland barley as raw material,Daqu(barley and peas)as starter,the traditional process’steamed four qing’fermentation brewing,protein for complex nitrogen organic compounds,is a variety of amino acids with peptide bond,is one of the important indicators to evaluate the nutritional value of food.Generally speaking,the most commonly used and basic method is the kanitrogen method,the classic nitrogen method is time-consuming and laborious,this time using the automatic nitrogen meter to determine the protein in peas,faster than the classical method,and the data is accurate and reliable,easy for detection and analysis and study.

关 键 词：豌豆 蛋白质 全自动凯氏定氮仪 含量测定 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程] TS207.3