摘要
脱胚玉米糁因分布广泛、价格低廉及富含淀粉和蛋白质等原因成为替代大米的重要潜在啤酒辅料。该研究对不同粒径玉米糁及其他辅料的各项指标进行了对比分析,通过200 L中试发酵,研究脱胚玉米糁的酿造特性,分析其对啤酒风味品质的影响。结果表明,脱胚玉米糁的粒径不仅对其浸出率有较大影响,而且也影响其脂肪含量和脂肪酸值的变化;粒径为900-600μm范围内的脱胚玉米糁可以替代大米用作啤酒酿造的辅料,且在风味及感官品评上均表现良好,与大米辅料的啤酒品质相似。发酵过程理化指标、成品酒风味物质组成以及感官品评等结果表明,合适粒径的脱胚玉米糁是一个良好的啤酒酿造辅料,能够作为大米辅料的替代品。
Due to wide distribution,low price and richness in starch,degermed corn grits could be a promising beer-brewing adjunct. In this study,corn grits with different particle size were used to research the brewing characteristics,and the effects on the beer flavor were also evaluated via 200 L pilot fermentation. The results indicated that degermed corn grits in the range of 900-600 μm could be alternative adjuncts in beer brewing. The flavor and taste of corn grits beer were similar with that of rice beer based on the flavor compound analysis and tasting tests. Meanwhile,the particle sizes of degermed corn grits not only affected the extraction rate,but also affected the fat content and fatty acid value. The comparative analysis of the flavor composition in beers and sensory evaluation during the fermentation process revealed that the corn grits with suitable particle size could be a fine beer adjunct to replace rice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期87-92,共6页
Food and Fermentation Industries
基金
国家高技术研究发展计划(863计划,No.2013AA102106-03)
国家自然科学基金(No.31271919,No.31571942和No.31301539)
江苏省自然科学基金(BK20150159)
江苏高校优势学科建设工程资助项目(PAPD)
江苏基础研究资助项目(JUSRP51306A,JUSRP51402A&JUDCF13008)
关键词
啤酒
辅料
脱胚玉米糁
粒径
中试
风味物质
beer
adjunct
degermedcorn grits
particle size
pilot scale test
flavor substances
