首页> 外文期刊>Journal of the American Society of Brewing Chemists >Effect of Amyloglucosidase on Properties of Lager Beers Produced from Sorghum Malt and Waxy Grits
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Effect of Amyloglucosidase on Properties of Lager Beers Produced from Sorghum Malt and Waxy Grits

机译:淀粉葡糖苷酶对高粱麦芽和蜡质粗制啤酒性能的影响

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摘要

A trifactorial experiment with a level of confidence of P < 0.05 was performed to study worts and lagers produced with barley or sorghum malts, refined maize (MZ), or waxy sorghum (WXSOR) grits treated during mashing with or without amyloglucosidase (AMG). Worts were produced from the different malts, type of adjunct, and enzyme treatment combinations following a double-mashing procedure. The diastatic activity levels of the barley and sorghum malts were 119 and 20°Lintner, respectively. The barley malt produced 35% more 12°Plato (°P) wort with higher amounts of free amino nitrogen and total fermentable carbohydrates compared with counterparts produced from sorghum malt. The barley malt wort contained higher amounts of maltose but lower amounts of glucose compared with the sorghum malt wort. The WXSOR grits produced worts with similar yield and properties as did the worts produced from MZ grits. AMG addition led to a 3% increment on wort yield and increased glucose from 9.3 to 21.5 g/L of wort and total fermentable sugar equivalents from 59.2 to 72.6 g/L of wort. After 144 hr of fermentation, lagers from barley malt and treated with AMG contained 1.0 and 0.25% units higher ethanol than did the counterparts produced from sorghum malt and without AMG. For AMG treated beers, nonsignificant differences in ethanol content were observed between samples mashed with barley malt and beers produced from sorghum malt and MZ grits. Results demonstrated that AMG could be used to increase the initial amount of fermentable sugars especially in sorghum mashes.
机译:进行了三项置信度为P <0.05的实验,以研究用大麦或高粱麦芽,精制玉米(MZ)或糯高粱粉(WXSOR)制成的麦芽汁和贮藏物在糖化过程中使用或不使用淀粉葡萄糖苷酶(AMG)的情况。按照双糖化程序,麦芽是由不同的麦芽,辅料类型和酶处理组合产生的。大麦和高粱麦芽的活动水平分别为119和20°Lintner。与用高粱麦芽生产的麦芽相比,大麦麦芽生产的12°Plato(°P)麦芽汁多出35%,具有较高的游离氨基氮和可发酵碳水化合物总量。与高粱麦芽汁相比,大麦麦芽汁中麦芽糖含量更高,而葡萄糖含量更低。 WXSOR粗粉生产的麦芽汁的收率和特性与MZ粗粉生产的麦芽汁相似。添加AMG可使麦芽汁产量增加3%,并使葡萄糖从9.3克/升增加到21.5 g / L,总可发酵糖当量从59.2克/升增加到72.6 g / L。发酵144小时后,来自大麦麦芽并用AMG处理的啤酒渣比不使用AMG的高粱麦芽生产的啤酒含酒精高1.0和0.25%单位。对于经AMG处理的啤酒,在用大麦麦芽捣碎的样品与由高粱麦芽和MZ粗粒制得的啤酒之间,乙醇含量无明显差异。结果表明,AMG可用于增加可发酵糖的初始含量,尤其是在高粱糖浆中。

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  • 作者单位

    Department of Food Science and Technology and Center of Biotechnology. Instituto Tecnologico y de Estudios Superiores de Monterrey-Campus Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L. Mexico;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 酿造工业;
  • 关键词

    sorghum beer;

    机译:高粱啤酒;
  • 入库时间 2022-08-18 00:36:24

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