摘要
为探究加酶挤压高粱米辅料对麦汁和啤酒品质的影响,以未挤压的高粱米辅料制备的麦汁和啤酒为对照组,利用高效液相色谱、氨基酸分析仪和气相色谱-质谱联用分析麦汁中可发酵糖、含氮化合物、游离氨基酸以及啤酒中挥发性风味物质的组成及含量。结果表明,加酶挤压高粱米辅料麦汁中可发酵糖和游离氨基酸含量分别为13.46 g/100 m L和1.24 g/L,与对照组麦汁相比,分别提升了16.44%和6.92%,总氮和低分子质量含氮化合物含量分别提升7.08%和9.40%。加酶挤压高粱米辅料制备的啤酒的泡持性、双乙酰含量和酒精度等基本指标均符合GB/T 4928—2008《啤酒》国标要求且优于对照组;啤酒中挥发性风味物质由对照组的21种增加至24种,特别是检出了2-甲基丁醇、丁酸乙酯、醋酸香茅酯和9-癸烯酸乙酯四种风味物质,啤酒的果味和玫瑰香气突出,风味协调、口感更佳;感官评分从对照组的75分增至83分。加酶挤压高粱米作为辅料能提升麦汁中可发酵糖和游离氨基酸含量,所酿啤酒理化指标更优、风味物质更丰富、感官评分更高,整体品质更优。
To explore the effect of enzymatic extrusion sorghum grain adjuvant on the quality of wort and beer,using the wort and beer prepared using sorghum grain adjuvant without extrusion as the control group,the composition and content of fermentable sugars,nitrogen-containing compounds,free amino acids in wort,and the volatile flavor substances in beer were analyzed by HPLC,amino acid analyzer,and GC-MS.The results showed that the contents of fermentable sugars and free amino acids in the wort of enzymatic extrusion sorghum grain adjuvant were 13.46 g/100 ml and 1.24 g/L,compared with the control group,which increased by 16.44%and 6.92%,respectively,and the total nitrogen and nitrogen-containing compounds with low molecular mass contents increased by 7.08%and 9.40%,respectively.The basic indicators such as foam holding capacity,diacetyl content,and alcohol content of beer made from enzymatic extrusion sorghum grain adjuvant met the requirements of GB/T 4928—2008"beer",and better than those of the control group.The contents of volatile flavor substances in the beer increased from 21 in the control group to 24 in the experimental group.In particular,the four flavor substances were detected in the beer,including 2-methylbutanol,ethyl butyrate,citronellyl acetate,and ethyl 9-decenoate,which gave the beer a prominent fruity and rose aroma.The beer exhibited a coordinated flavor and taste,and therefore increasing the sensory score from 75(control group)to 83.In conclusion,enzymatic extrusion sorghum grain as an adjuvant could increase the contents of fermentable sugars and free amino acids in wort,and further improved the physicochemical characteristics,flavor substances contents,sensory scores,and the overall quality was superior to the control group.
作者
张信
任志秋
闫闯硕
孙颖
王雨凡
李宏军
ZHANG Xin;REN Zhiqiu;YAN Chuangshuo;SUN Ying;WANG Yufan;LI Hongjun(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255100,China;Department of Grain Engineering,Heilongjiang Jiaotong Polytechnic,Haerbin 150000,China)
出处
《中国酿造》
北大核心
2025年第12期189-194,共6页
China Brewing
基金
山东省重点研发计划项目(2023TZXD004)。
关键词
高粱米
加酶挤压
麦汁
啤酒
品质
sorghum grain
enzymatic extrusion
wort
beer
quality
