酶法转苷生产双歧因子啤酒技术研究图1各种糖含量液相色谱仪图谱23结论及讨论231以麦芽、大米为主要原料,运用麦芽及转苷酶转苷法生产双歧因子啤酒,产品的理化指标与普通啤酒无较大差异,酒精度较同类普通啤酒低,有开发低醇啤酒的可能。232以麦芽及转苷酶法生产的双歧因子功能  

Study on the technology of beer production of double different function factors by glucoside transference with enyme

作　　者：汪芳安[1] 潘从道[1] 熊友枝[1] 董佳[1] 赵三红 郑孝平 魏晓辉 胡劲松 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]金龙泉啤酒有限公司,湖北武汉430000

出　　处：《酿酒》2002年第6期87-89,共3页Liquor Making

摘　　要：通过酶法转苷 ,在普通啤酒中引入双歧因子 ,既扩大了籼米的使用量 ,又赋予啤酒保健功能。进行了单酶转苷试验、发酵糖剔除试验、转苷与啤酒工艺吻合试验 ,结果表明采用单酶转苷可以与啤酒发酵工艺有机结合起来 ,所生产的双歧因子啤酒除啤酒酒精度略低外 ,其它理化指标均符合标准 ,低聚糖含量指标达到30mg/mL左右。这有助于开发低醇啤酒 ,是低醇啤酒生产中控制酒精度的一种有效方法。籼米使用量达到5 0 % ,较普通啤酒的籼米用量增加 10 %～ 2 0 %。The Study on Production of Beer with Bifid Growth Factors By Glucoside Conversion with Enzyme Not only the early rice consumption is enlarged,but also beer is endowed with sanitarian function by drawing bifid growth factors into ordinary beer with enzyme.The present study has carried on the tests converting glucosides with single enzyme,rejecting fermented sugars from beer,tallying glucoside conversion with beer technology.All of these tests prove that glucoside converison with single enzyme can be drawed into beer fermention and formed into an organic whole.The beer contained bifid growth factors has standard physical and chemical indexes except degree of alcohol and its content of oligosaccharides reaches to about 30mg/mL.This benefits to develop low alcohol beer and it is an effectve method to control the content of alcohol in the beer production.The early rice consumption reaches to 50%,which,enlarge 10%～20% compaired with ordinary beer.

关 键 词：酶法转苷生产 双歧因子 啤酒 新工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]