摘要
于30℃将豌豆放入锌离子浓度分别为600×10-6、700×10-6和800×10-6,pH值5.5的ZnSO4·7H2O溶液中浸泡,经发芽、干燥、糖化制汁、杀菌、冷却后,添加富锌啤酒酵母发酵研制了富锌豌豆啤酒,并设置空白对照。实验中主要研究了ZnSO4·7H2O添加量不同时,富锌豌豆芽汁发酵过程中酵母细胞数、pH、外观糖度、双乙酰含量、高级醇含量的变化,以及后酵结束双乙酰、高级醇、酒精度、真正浓度、原豌豆汁浓度和真正发酵度等各项指标的测定。实验结果表明,豌豆发芽的浸泡液中,ZnSO4·7H2O添加量为700×10-6时,糖化所得豌豆芽汁经富锌酵母发酵后,控制了适当的酵母增殖倍数,并且使双乙酰和高级醇的含量适中,制得的啤酒很符合现代淡爽型啤酒的风味要求,并且可以大大缩短发酵时间,提高生产率。
Pea beer enriched Zinc was developed by the foUowmg procedures： Pea used as raw materials, at 30 ℃, put the pea soaked in the pH 5.5 ZnSO4 · 7H2O solution with concentration of zinc ion 600 ×10^-6, 700 × 10^-6 and 800 × 10^-6 respectively. Pea beer enriched zinc was prepared by pe germination, ascchariffication and juice extraction, sterilization and cooling and blank comparison was set. In the study, the number of yeast cells, appearance sugar content, diacetyl content, high alcohol content were assayed during the fermentation with different content of the ZeSO4 · 7H2O. Meawhile after latter fermentation, diacetyl content, higher alcohols, mellow, alcohol degree, true concentration, original pea milk concentration and true degree of fermentation and so on were determinated. Results showed that the fermentation is optimum when the content of ZnSO4 · 7H2O was 700 × 10^-6, because this content can control the multiplication rate of yeast, and low diacetyl and higher alcohol content. The beer can meet the requirements of modem light beer taste, significantly shorten the fermentation time and improve productivity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期604-607,共4页
Food Science
基金
盐城工学院科研基金项目
关键词
啤酒
豌豆
锌强化
双乙酰
高级醇
beer
pea
iron fortified
diacetyl
higher alcohols
