麦汁中α-氨基氮的最适含量研究  

The Optimal Content of α-aminonitrogen in Wort

作　　者：余晓红[1,2] 

机构地区：[1]扬州大学生物科学与技术学院 [2]江苏扬州225009

出　　处：《酿酒科技》2003年第5期66-67,70,共3页Liquor-Making Science & Technology

摘　　要：麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰含量和啤酒质量的关键因素。通过不同的α-AN含量的麦汁对酵母生长、pH变化、外观糖度变化、α-氨基氮含量变化、双乙酰含量变化、高级醇含量变化的影响分析,结果表明,将麦汁中的α-AN含量控制在167mg/L时比较适当,发酵产生的高级醇和双乙酰比较适中,啤酒的pH比较适当;可添加糖化辅料,降低生产成本。扩大生产时控制麦汁中α-AN含量在160～180mg/L,可酿造出口味比较协调的优质啤酒。(孙悟)Theα-aminonitrogen in wort is the key influencing factor to beer quality and the contents of higher alcohols and diacetyl.Through the analysis of the effects of wort of different α-AN content on yeast growth,on pH value changes,on changes of visual sugar content ,on changes ofα-aminonitrogen,and on changes of higher alcohols,the results indicated that the optimalα-AN content in wort should be167mg /L which could produce adequate higher alcohols and diacetyl in fermentation and adequate pH value in beer.The addition of saccharifying auxiliary materials could reduce production cost.And in expanded production,α-AN content in wort should be controlled about 160～180mg /L,which could produce quality beer of harmonious taste.(Tran.by YUE Yang)

关 键 词：麦汁 α—氨基氮 发酵 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]