摘要
藜麦是一种非常有营养价值的食物,具有降血压、降血糖、改善血液循环、降低胆固醇、促进肠胃循环的功能。基于对西部地区藜麦的推广及应用,该研究介绍了以澳洲麦芽和藜麦为原料进行的啤酒酿造工艺,以及采用气相色谱-质谱联用(GC-MS)对不同发酵时间的藜麦啤酒进行风味物质检测及感官品评。通过GC-MS对啤酒酒样中的醇类物质、酯类物质和其他香味物质进行检测。其中,第16天的醇类和其它香气物质含量最高,分别占总数的8%和4%左右,第12天的酯类物质含量最高,为24%。同时对藜麦啤酒进行感官品评,发现第16和第20天的啤酒评分更高,为15分。由此说明,藜麦啤酒需要进行适度的储存,使其风味物质更加完善、酒体更加完美。
Quinoa was a very nutritious food,and had the function of lowering blood pressure,blood sugar,improving blood circulation,lowering cholesterol and promoting gastrointestinal circulation.Based on the popularization and application of quinoa in the western China,this study introduced the beer brewing with malt and quinoa as raw materials,and the flavor substances and sensory evaluation of quinoa beer with different fermentation time by gas chromatography-mass spectrometry(GC-MS).The contents of alcohols,esters and other aroma substances in beer sample were detected by GC-MS.Among them,the contents of alcohols and other aroma substances were the highest on the 16 th day,accounting for about 8%and 4%of the total,and the highest contents of esters were 24%on the 12 th day.At the same time,the sensory evaluation of quinoa beer showed that the beer score was 15 on the 16 th and 20 th day.As a result,the beer needed to be stored moderately,which would make its flavor substances more perfect and the beer body was more perfect.
作者
杨贵恒
聂聪
姚青海
庞美如
杨玉亮
苑萌
YANG Guiheng;NIE Cong;YAO Qinghai;PANG Meiru;YANG Yuliang;YUAN Meng(Shandong Provincial Key Laboratory of Microbial Engineering,School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353)
出处
《食品工业》
CAS
北大核心
2020年第11期51-54,共4页
The Food Industry
