富含芦丁的苦荞啤酒的糖化工艺优化

Optimization of Mashing Process to Produce Rutin-Rich Buckwheat Beer

采用反相高效液相色谱法对苦荞麦汁中的芦丁进行定量检测,研究芦丁降解酶的热稳定性、糖化工艺参数对其含量的影响,最终确定富含芦丁的苦荞啤酒的糖化工艺:糊化锅苦荞投料温度90℃,苦荞添加量为总投料量的40%,料水比1∶6,耐高温α-淀粉酶添加量8 U/g,保温10 min;糖化锅大麦麦芽投料温度45℃,料水比1∶4,中性蛋白酶添加量0.01%,保温30 min后,与糊化锅并醪,进行后续糖化程序。通过对苦荞啤酒生产工艺的优化,使得12°P麦汁中芦丁质量浓度从15 mg/L上升到611 mg/L,其他麦汁常规理化指标与大麦麦芽麦汁差异不大,且实验室酿造的10°P苦荞啤酒中芦丁质量浓度由0.2 mg/L上升到220 mg/L。

The quantitative detection of rutin in tartary buckwheat wort was performed by the high performance liquid chromatography in this study.The thermal stability of rutin hydrolase and mashing process were carried out to determine the optimum technical parameters as follows:mashing-in temperature was 90℃in mash copper,the added ratio of tartary buckwheat was 40%,the ratio of material to water was 1∶6,and the adding level of thermostableα-amylase was 8 U/g,incubation for 10 min;mashing-in temperature was 45℃in mash tun,the ratio of material to water was 1∶4,and the adding level of neutral protease was 0.01%,incubation for 30 min,then combined and completed the following mash procedure.The content of rutin was increased from 15 mg/L to 611 mg/L after optimization in 12°P wort.Meanwhile,the conventional physical and chemical indexes were analyzed,and the indexes were similar to the indexes of wort.The content of rutin was increased from 0.2 mg/L to 220 mg/L in 10°P tartary buckwheat beer brewed in laboratory.