酶制剂及PVPP等添加剂在啤酒生产中的应用

Application of Enzyme and PVPP in Beer Production

选用绿色食品稳定剂来降低麦汁中的多酚含量。采用均匀设计法对啤酒发酵过程中绿色食品稳定剂的添加量进行优化。选取α-淀粉酶、糖化复合酶、木聚糖酶、单宁、硅胶、麦汁澄清剂和PVPP作为参试因子,按照均匀设计U12(1210)的方案进行试验,以色度为目标函数(y)对数据进行二次回归分析,得出最优组合为:单宁59.269 mg/kg,PVPP357.384 mg/kg,硅胶237.214mg/kg,麦汁澄清剂78.991 mg/kg,α-淀粉酶1.100 mL/kg,糖化复合酶3.300 mL/kg,木聚糖酶0.550 mL/kg。该优化工艺发酵的啤酒多酚值为101.78 mg/L;总氮、色度、pH、总酸、酒精度、双乙酰、CO2与所测的珠江啤酒的指标接近。

Green food stabilizers are used to decrease the amount of polyphenols in wort. Uniform design method was applied to optimize the addition levels of green food stabilizers during beer fermentation. U12 （12^10） uniform design table was adopted to arrange seven factors including tannin,PVPP, silica gel, wort clarificant, α-amylase, glucoamylase and xylanase.Each factor contained 12 levels in optimum screening of saccharificafion. Mathematic model simulation analysis was conducted to find out chroma.The results showed that the optimum screen ratio was：tannin 59.269 mg/kg,PVPP 357.384 mg/kg, silica gel 237.214 mg/kg, wort clarificant 78.991 mg/kg, α-amylase 1.100 mL/kg, glucoamylase 3.300 mL/kg, and xylanases 0.550 mL/kg.The polyphenols of the beer fermented under the optimum processing was 101.78 mg/ L,which was close to the international standard 100 mg/L. The chroma, the total nitrogen,the total acid, pH, alcoholicity, diacetyl and CO2 of the product beer were close to that of Zhujiang beer.