双歧因子功能啤酒的研制  

THE PREPARATION OF BIFIDUS FACTOR FUNCTION BEER FROM EARLY LNDICA RICE

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,湖北荆门448000

出　　处：《武汉工业学院学报》2003年第1期4-7,共4页Journal of Wuhan Polytechnic University

基　　金：科技部农业产业化工程项目 (99-0 2 2 -0 2 -0 3 )

摘　　要：采用粮食积压较多的籼米为原料 ,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。双歧因子啤酒中试试验 ,结果表明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 % ,由于籼米的使用和双歧因子的引入 ,有效控制了生产成本和提高了商品价值。By adopting the overstocked early rice as the material and transforming enzyme into glucosides and introducing the bifidus factor to normal beer, the volume of the early rice as raw materials was expanded and the health function was also given to the product for the consumer. The experiment of beer fermentation was carried out in which bifidus factor had been conducted in our research. The result indicates that the technology of single enzyme being transformed into glucosides could integrate the technology of beer fermentation. It could make all of the quality index of products be up to the standards and the content of oligosaccharides reach about 30mg/ml.It could also contribute to the development of the low-alcohol beer, which is a affective method to control the alcohol in producing low-alcohol beer. The volume of rice in use could be up to 50%, which is about 10-20% more than normal beer. Because of the using of early rice and produced bifidus factor, the technology could control the cost of production effectually and increase the commodity value.

关 键 词：双歧因子 功能啤酒 籼米 

分 类 号：TS262.5[轻工技术与工程—发酵工程]