挤压玉米淀粉作辅料时啤酒麦汁中的可发酵糖组分分析

Analyzing the Components of Fermentable Sugar in Beer Wort Using Extruded Maize Starch as Adjunct

可发酵糖在啤酒的发酵生产过程中有重要作用,运用高效液相色谱法对挤压膨化玉米淀粉作辅料时啤酒麦汁中可发酵糖组分进行定性、定量分析。结果表明,挤压膨化玉米淀粉作辅料时啤酒麦汁中可发酵糖组分为果糖、葡萄糖、蔗糖、麦芽糖以及麦芽三糖,其含量分别为0.147、1.257、0.123、6.845、1.488 g/100 m L。

Fermentable sugars have an important role in brewing beer. High performance liquid chromatography（HPLC） was used to qualitatively and quantitatively analyze the components of fermentable sugars in the beer using extruded maize starch as adjunct. Results showed that there were the five kinds of fermentable sugar including sucrose, glucose, fructose, maltose and maltotriose. The contents of five kinds of fermentable sugar were 0.417,1.257, 0.123, 6.845 and 1.488 g/100 m L, respectively.