酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
4期
96-98
,共3页
张东亮%何媛媛%杜菲%李宏军
張東亮%何媛媛%杜菲%李宏軍
장동량%하원원%두비%리굉군
挤压膨化%麦仁辅料%糖化工艺%组分分析%啤酒
擠壓膨化%麥仁輔料%糖化工藝%組分分析%啤酒
제압팽화%맥인보료%당화공예%조분분석%비주
extrusion%wheat kernels%saccharification process%component analysis%beer
采用高效液相色谱法(HPLC),对挤压膨化麦仁辅料所得麦汁中的可发酵糖组分进行定性及定量分析。结果表明,麦汁中含有葡萄糖、果糖、麦芽糖、蔗糖和麦芽三糖5种可发酵糖,其含量分别为1.373 g/100 mL、0.211 g/100 mL、6.037 g/100 mL、0.174 g/100 mL和1.140 g/100 mL,可发酵糖比例及可发酵糖中的葡萄糖、果糖比例均高于传统工艺。
採用高效液相色譜法(HPLC),對擠壓膨化麥仁輔料所得麥汁中的可髮酵糖組分進行定性及定量分析。結果錶明,麥汁中含有葡萄糖、果糖、麥芽糖、蔗糖和麥芽三糖5種可髮酵糖,其含量分彆為1.373 g/100 mL、0.211 g/100 mL、6.037 g/100 mL、0.174 g/100 mL和1.140 g/100 mL,可髮酵糖比例及可髮酵糖中的葡萄糖、果糖比例均高于傳統工藝。
채용고효액상색보법(HPLC),대제압팽화맥인보료소득맥즙중적가발효당조분진행정성급정량분석。결과표명,맥즙중함유포도당、과당、맥아당、자당화맥아삼당5충가발효당,기함량분별위1.373 g/100 mL、0.211 g/100 mL、6.037 g/100 mL、0.174 g/100 mL화1.140 g/100 mL,가발효당비례급가발효당중적포도당、과당비례균고우전통공예。
The fermentable sugar components in wort extruded from wheat kernels were analyzed quantitatively and qualitatively by HPLC. The results showed that, wort contains five kinds of fermentable sugar components including glucose, fructose, maltose, sucrose and maltotri-ose with their content as 1.373 g/100 mL, 0.211 g/100 mL, 6.037 g/100 mL, 0.174 g/100 mL and 1.140 g/100 mL respectively. Compared with traditional technology, the ratio of fermentable sugar and the proportion of glucose and fructose in wort by extrusion were higher.