摘要
以日本大米为原料,研究不同发芽条件下,大米中几种常见酶活力的变化情况,通过对米芽的糖化、发酵制作出以日本大米作为主料的大米啤酒,并对其发酵性能和发酵终止时啤酒的风味物质含量进行了分析,得出了以麦芽∶米芽=30%∶70%的比例相比只用发芽大米做出的大米啤酒风味柔和,几种标志风味物质如乙醛降低67%,高级醇降低9.8%。
Take Japanese rice as raw material,study the change of the enzyme activity of the common enzyme in the rice under the different condition of germination.Through the saccharification and fermentation of the rice bud,produce the rice beer whose main material is Japanese rice,and analyze the fermenting property and the content of the flavor substance when germination ends.Obtained with malt∶rice bud=30 %∶70 % germination percentage of rice compared to only make the conclusion of rice beer flavor,flavor compounds such as acetaldehyde,several signs by 67 %,higher alcohols decreased 9.8 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期118-121,共4页
Food Research and Development
关键词
日本大米
发芽
啤酒
风味物质
Japanese rice
germination
beer
flavor substance
