摘要
通过改变麦芽糖化过程中的普鲁兰酶添加量,研究其对麦芽啤酒风味物质产量的影响。经固相微萃取气相色谱(SPME-GC)检测分析,结果表明,添加普鲁兰酶能够降低啤酒中的醇酯比,当添加量为120 U·kg^(-1)时,麦芽啤酒风味物质产量最高;且该方法的精确度较高。该结果不仅具有重要的理论意义,还能够控制醇酯比,提高啤酒饮后感,为麦芽厂和啤酒厂提供理论依据和技术支持。
In the mashing process,by changing the amount of pullulanase,its effect was researched on yield of flavor substance of malt beer.By solid-phase microextraction and gas chromatography（SPME-GC） technology of analysis,the results showed that adding pullulanase could reduce alcohol esters in beer,when it was 120 U·kg^-1,the flavor substance of malt beer was the highest,and the precision of the method was high.The results not only have important theoretical significance,but also can control the ratio of alcohols to esters ratio,improve beer drinking,and provide theoretical basis and technical support for the malt plant and beer factory.
出处
《科学技术与工程》
北大核心
2017年第7期204-207,223,共5页
Science Technology and Engineering
基金
贵州省高层次创新型人才培养计划(黔科合人才[2015]4031号)
贵州省研究生教育创新基地建设项目(黔教研合CXJD字[2014]001)资助
关键词
普鲁兰酶
发酵
啤酒
固相微萃取
风味物质
pullulanase
ferment
beer
solid phase micro-extraction（SPME）
flavor substance
