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食品与发酵工业  2021, Vol. 47 Issue (15): 63-69    DOI: 10.13995/j.cnki.11-1802/ts.026307
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
加酶挤压对大麦粉理化性质及全大麦啤酒酿造特性的影响
赵淑娜1,2, 焦爱权1,2, 杨月月1,2, 吴文琪1,2, 金征宇1,2*
1(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
2(江南大学 食品学院,江苏 无锡,214122)
Effect of enzyme extrusion on characteristics of barley flour and whole-barley beer brewing
ZHAO Shuna1,2, JIAO Aiquan1,2, YANG Yueyue1,2, WU Wenqi1,2, JIN Zhengyu1,2*
1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
2(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
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摘要 全大麦啤酒酿造规避了传统制麦过程中水热消耗高的问题,符合绿色生产需求。但未经制麦处理的大麦中淀粉分子排列规则、不易酶解,必须采取适当的预处理以改善这一缺陷。采用加酶挤压对大麦粉进行热改性,同时与2种传统热处理方式(蒸汽蒸煮和高压蒸煮)进行了对比。结果表明,加酶挤压破坏了淀粉的颗粒结构,淀粉表面出现大量酶解孔洞,水溶性显著增强,糊化度高达98.52%;差示扫描量热仪检测无焓变,近70%的大分子淀粉降解为低聚糖和糊精,糊化峰值黏度仅为原大麦粉的1/24;糊化、降解效果优于蒸汽蒸煮和高压蒸煮;麦汁的碳氮源物质满足酵母生长需求,成品啤酒的酒精度达到4.90%。加酶挤压工艺为全大麦啤酒酿造提供了一种新思路,有利于推进其在啤酒市场的普及。
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赵淑娜
焦爱权
杨月月
吴文琪
金征宇
关键词:  加酶挤压  大麦粉  热处理  全大麦啤酒  理化性质  蒸汽蒸煮  高压蒸煮    
Abstract: The technology of whole-barley beer brewing avoids the problem of high-water and high-heat consumption in traditional malting process, which meets the requirements of green production. However, the starch molecules of un-malted barley are regularly arranged leading them hard to be enzymatically decomposed. Thus, it is necessary to adopt a proper pretreatment. In this study, the pretreatment of enzymatically extruded whole-barley (EEWB) was used to thermally modify barley flour in comparison with two traditional heat pretreatments, steam cooking and high-pressure cooking. The results showed that the enzymatic extrusion destroyed the granular structure of starch, leading to a large number of pores appearing on the surface. The water solubility was significantly enhanced, and gelatinization degree reached up to 98.52%. Differential scanning calorimeter showed no change in enthalpy. Approximate 70% of the starch was degraded into oligosaccharides and dextrin. The peak viscosity of EEWB was extremely lower than that of original barley flour (only 1/24). The gelatinization and degradation degree of EEWB were better than those treated by steam cooking and high-pressure cooking. The carbon and nitrogen sources in EEWB materials met the needs of yeast growth, and the alcohol content of finished beer reached to 4.90%. Overall, the pretreatment of EEWB was beneficial to extend the market of whole-barley beer.
Key words:  enzymatic extrusion    barley flour    heat treatment    whole-barley beer    physicochemical property    steam cooking    high-pressure cooking
收稿日期:  2020-11-28      修回日期:  2020-12-30           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 国家科技支撑计划项目子课题项目( 2016YFD0400304)
作者简介:  硕士研究生(金征宇教授为通讯作者,E-mail:fpcenter@jiangnan.edu.cn)
引用本文:    
赵淑娜,焦爱权,杨月月,等. 加酶挤压对大麦粉理化性质及全大麦啤酒酿造特性的影响[J]. 食品与发酵工业, 2021, 47(15): 63-69.
ZHAO Shuna,JIAO Aiquan,YANG Yueyue,et al. Effect of enzyme extrusion on characteristics of barley flour and whole-barley beer brewing[J]. Food and Fermentation Industries, 2021, 47(15): 63-69.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026307  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/63
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