摘要
研究小麦面粉作为啤酒辅料酿造工艺,在小麦面粉的最大添加量占原料的20%的条件下,中性蛋白酶添加量0.10 mL/kg,耐热α-淀粉酶添加量20 u/g,木聚糖酶的添加量1.8 mL/kg,解决小麦面粉作为啤酒辅料中出现黏度大,过滤困难等不利因素;同时采用上面发酵工艺,以其他辅料酿造啤酒的麦汁和发酵液的理化指标为参照,进一步评估工艺的合理性;研究利用蛋白疏水层析色谱法(HIC),对添加小麦面粉作为辅料生产的小麦啤酒的啤酒泡沫中分离疏水蛋白,其疏水蛋白含量显著增加,并显著提高啤酒的泡沫性能。同时酿造的啤酒具有典型的小麦啤酒的特征香味4-乙烯基愈创木酚味道。
The paper studied on wheat flour as adjunct in brewing process, including optimization of saccharification process to resolve the filtration difficulities,especially high viscosity and other unfavorable factors at the additional amount of the xylanase 1.8ml/kg under condition of 20% of the maximum dosage of wheat flour; a top fermentation process was used for fermentation process. After fermentation sensory evaluation result showed that the beer was of typical wheat beer character with high amount of 4-vinyl guaiacol. In additional, this paper also mainly studied the sepeperation of the hydrophobic protein in the beer foam by hydrophobic interaction chromatography（HIC）. It showed that there was much higher content of hydrophobic protein than that of regular beer.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期86-90,共5页
Food and Fermentation Industries
基金
国家科技合作专项项目"啤酒高效低耗优质酿造技术的合作研究与开发"支持(项目编号:2012DFG31640)
