山药啤酒的研制

Development of Yam Beer

以山药、麦芽为原料,酶法糖化制汁,接种啤酒酵母发酵研制了山药啤酒。将新鲜山药制备成山药粉,与麦芽在复合酶的作用下糖化制汁。采用正交试验设计研究复合酶的添加量、添加阶段、作用时间、山药粉添加量对山药、麦芽mix中还原糖量、α-氨基氮含量的影响。结果表明,酶法制备山药、麦芽混合汁的最佳工艺条件为酶的添加量0.36%,添加阶段45℃,作用时间17min,山药粉添加量35%。于此工艺下制备的山药、麦芽混合汁经酵母菌代谢后,高级醇含量为55.8mg/L,双乙酰0.06mg/L,酒精度3.91%(W/W),真正发酵度66.4%。酿制的啤酒不仅具有大麦芽啤酒的风味,并且还富含了山药中多种氨基酸和抗癌物质,不失为一种较好的功能性饮品。

The Chinese yam and the malt was used as the raw material to saccharificate wort with enzyme,added beer yeast to ferment, prepared yam beer. The fresh Chinese yam was prepared powder,was saccharified by compound enzyme with the malt. The effects of addition level of compound enzyme, addition phase,action time,and addition quantity of yam powder on the reducing sugar content and α-amino nitrogen content of mix wort were studied by otthogonal tests. The results showed that the best technocal conditions were summed up as follows： 0.36% mix enzyme addition quantity, addition mix enzyme at 45℃, 17 rain heat preservation and 35% yam powder addition quantity.The mix wort preparing with Chinese yam and malt was metabolized by yeast, higher alcohol content, diacetyl content, and alcohol degree in product beer were 55.8 mg/L, 0.06 mg/L and 3.91% respectively（the attenuation real degree was 67.2%）. The product beer not only had the flavor of beer produced by barley malt but also contained multiple amino acids and anticancer substances, is one kind of better function drinks.