麦胚法生产新型啤酒营养糖浆的研究

A new technical process of producing beer syrup by wheat germ

麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰的浓度和啤酒质量的关键因素.本试验研究利用酸性蛋白酶水解麦胚的条件来生产高氨基氮啤酒糖浆,经凯氏定氮法测定总氮,用茚三酮法确定脱脂麦胚的水解程度,在温度、时间、酶的浓度、pH等单因素试验的基础上,通过正交试验确定最佳水解条件.结果说明:温度为50℃,水解pH为4.0,所用酶活单位为540 U,水解时间为5 h的条件下,麦胚水解的水解度最高.

The a-amino-nitrogen in wort is a key factor influencing the beer quality and the contents of high-class alcohols and diacetyl. The hydrolysis of wheat germ by acidic protease was studied to produce the beer syrup with rich c-amino-nitrogen. The total nitrogen was determined by micro-Kjeldahl. The degree of hydrolysis of wheat germ was determined by ninhydrin colorimetry. On the basis of the single factor, such as temperature, time, enzyme amount and pH, the optimum conditions were determined by orthogonal tests. The results showed that the degree of hydrolysis in the wheat germ was the highest with the optimum conditions of the hydrolytic temperature of 50 ℃. the hydrolytic pH of 4.0, enzyme consumption of 540 U, and the hydrolytic time of 5 h.