食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 118 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041557

研究报告

不同青稞麦芽添加量对啤酒理化指标、多酚含量、抗氧化活性及风味的影响

  • 王敏 ,
  • 白术群 ,
  • 郑学玲
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450001)
    2(中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,北京,102200)
第一作者:硕士研究生(白术群正高级工程师和郑学玲教授为共同通信作者,E-mail:baishuqun@ cofco.com;xuelingzheng@haut.edu.cn)

收稿日期: 2024-11-11

  修回日期: 2025-01-13

  网络出版日期: 2025-10-16

基金资助

国家小麦产业技术体系专项资金资助项目(CARS-03-38)

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Effects of different amounts of highland barley malt on physical and chemical indexes, polyphenols content, antioxidant activity and flavor of beer

  • WANG Min ,
  • BAI Shuqun ,
  • ZHENG Xueling
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  • 1(School of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China)
    2(Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition & Food, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102200, China)

Received date: 2024-11-11

  Revised date: 2025-01-13

  Online published: 2025-10-16

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摘要

为探究青稞麦芽在啤酒酿造中的应用价值及其对啤酒品质的影响,以不同添加比例的青稞麦芽(甘青4号)与大麦麦芽(0、20%、40%、60%、80%、100%,质量分数)为原料酿造青稞啤酒,并对其进行分析。采用高效液相色谱法测定酒精含量,福林酚法测定总酚含量,ABTS、DPPH法测定抗氧化能力,水杨酸法测定羟自由基清除能力,铁离子抗氧化能力法测定总抗氧化能力,采用顶空固相微萃取-气相色谱-质谱联用技术测定风味物质含量。结果表明,添加青稞麦芽显著增加了啤酒的浊度、色度、酚类物质含量、β-葡聚糖含量和抗氧化活性,降低了啤酒的发酵度、乙醇含量和pH;风味物质分析结果表明,添加80%(质量分数)青稞麦芽酿造的啤酒风味物质种类最多,为40种; 添加100%(质量分数)青稞麦芽酿造的啤酒风味物质含量最多,为91.17 μg/mL;主成分分析结果显示,不同比例青稞啤酒位于得分图的不同象限,表明各组风味物质可以被前2个主成分区分;感官分析结果表明,添加60%(质量分数)青稞麦芽酿造的啤酒口感最好。总体而言,添加青稞麦芽对提高啤酒品质及风味有积极作用,可成为未来多元化啤酒产品开发的重要方向。

关键词： 青稞麦芽; 啤酒; 多酚; 抗氧化活性; 风味物质

本文引用格式

王敏 , 白术群 , 郑学玲 . 不同青稞麦芽添加量对啤酒理化指标、多酚含量、抗氧化活性及风味的影响[J]. 食品与发酵工业, 2025 , 51(18) : 118 -126 . DOI: 10.13995/j.cnki.11-1802/ts.041557

Abstract

To explore the application value of highland barley malt in beer brewing and its effect on beer quality, highland barley beer was brewed with different proportions of highland barley malt (Gan Qing No.4) and barley malt (0, 20%, 40%, 60%, 80%, 100%, mass fraction) as raw materials, and it was analyzed.The alcohol content was determined by high performance liquid chromatography, the total phenolic content was determined by Folin-ciocalteu, the antioxidant capacity was determined by ABTS and DPPH methods, the hydroxyl radical scavenging capacity was determined by salicylic acid method, the total antioxidant capacity was determined by FRAP method, and headspace solid phase microextraction-gas was used by headspace solid phase microextraction and gas chromatography chromatography-mass spectrometry (HS-SPME-GC-MS) to determine the flavor substance content.The results showed that adding highland barley malt significantly increased the turbidity, chromaticity, phenolic content, β-glucan content, and antioxidant activity of beer, and decreased the fermentation degree, alcohol content, and pH value of beer.The results of flavor substance analysis showed that the beer with 80% (mass fraction) highland barley malt had the largest variety of flavor substances, with 40 kinds. The beer with 100% (mass fraction) highland barley malt had the highest flavor content of 91.17 μg/mL.PCA analysis indicated that different proportions of highland barley beer were located in different quadrants of the score chart, indicating that each flavor substance could be distinguished by the first two principal components.The results of sensory analysis showed that the beer brewed with 60% (mass fraction) highland barley malt had the best taste.Overall, the addition of highland barley malt plays a positive role in improving the quality and flavor of beer and can become an important direction of diversified beer product development in the future.

Key words： highland barley malt; beer; polyphenols; antioxidant activity; flavor substance

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