麦芽糖化工艺的优化及其对发酵的影响
Study on Optimization of Malt Saccharification Process and Fermentation Effect
梁若楠 1李洲 2何松贵 3周世水1
作者信息
- 1. 华南理工大学生物科学与工程学院,广东广州510006
- 2. 广东金牌生物科技股份有限公司,广东陆丰516600
- 3. 广东九江酒厂有限公司,广东南海528200
- 折叠
摘要
[目的]优化麦芽的糖化工艺条件,探究麦芽的水解作用规律,获得发酵优良的麦汁.[方法]以还原糖、总糖、α-氨基氮和可溶性蛋白质的含量为指标,探究麦芽蛋白质休止温度、糖化的温度、时间、初始pH等工艺参数对麦芽淀粉和蛋白质水解的影响.[结果]糖化温度是影响麦芽淀粉水解的主要因素;蛋白质休止温度、时间及初始pH是影响麦芽蛋白质水解的主要因素.麦芽糖化工艺优化结果:50℃蛋白质休止1 h,65℃糖化40 min,72℃糖化20 min,初始pH为5.0.该工艺制备的麦汁15℃发酵的酒精度达6.2％,实际发酵度达75.3％.[结论]该研究可为不同类型啤酒酿造制备特定的麦汁提供生产依据.
Abstract
[Objective]To study the effects of different saccharification process on malt hydrolysis and in the meantime optimize the saccharifica-tion process and prepare good fermentation wort . [ Method] Single factor experiment was conducted to evaluate the effects of malt amylolysis and proteolysis by measuring reducing sugar,total sugar,α-amino nitrogen and soluble proteins. Factors involved protein rest temperature,protein rest time,saccharification temperature,saccharification time and initial pH . [Result]The result confirmed that saccharification temperature is the crit-ical factor of amylolysis while protein rest temperature,protein rest time,and initial pH significantly affect proteolysis of malt. The optimal sacchar-ification process were as follow:Protein rest for 1 hour at 50℃,saccharify for 40 min at 65℃ then for 20 min at 72℃,initial pH 5. 0. The wort produced under these conditions were fermented into alcohol,of which ethanol content reached to 6. 2％ and final real attenuation was 80. 3％. [ Conclusion] The research provides theoretical references for wort production according to different types of beers.
关键词
麦芽/糖化工艺/淀粉水解/蛋白质水解Key words
Malt/Saccharification process/Amylolysis/Proteolysis引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据