摘要
以全小麦啤酒酿制工艺,酿造两种不同配比的葛根啤酒,并分析其中可溶性糖、低聚糖、矿物质和葛根素的含量。结果表明,两种葛根啤酒在理化指标上都达到国标GB/T4927-91优级啤酒的要求,且可溶性糖、低聚糖和矿物质含量均高于全小麦啤酒中的含量。葛根啤酒1和葛根啤酒2中葛根素含量为分别达到2.06μg/mL和3.42μg/mL。全小麦啤酒工艺对葛根的营养成分进行了生物转化,葛根啤酒营养价值更高。
Two kinds ofpueraria beers were brewed with the process of whole wheat beer brewing and the contents of soluble sugar, oligose, minerals and puerarin were analyzed. The results showed that the physical and chemical indexes of the two pueraria beers reached the standards of GB/T4927-91 for high quality beer. The contents of soluble sugar, oligose and minerals in both pueraria beers were higher than those in the whole wheat beer. The content of puerarin was 2.06μg/ml in pueraria beer 1 and 3.42μg/ml in pueraria beer 2, respectively. The nutritional ingredient of pueraria was transformed by the process of whole wheat beer brewing, which improved the nutritive value of pueraria beer.
出处
《中国酿造》
CAS
北大核心
2009年第4期173-175,共3页
China Brewing
关键词
葛根
全小麦啤酒
营养评价
葛根素
Pueraria
whole wheat beer
nutritional evaluation
puerarin
