作　　者： ; ;

机构地区： 上海理工大学医疗器械与食品学院食品科学与工程研究所

出　　处： 《酿酒》 2004年第1期83-84,共2页

摘　　要： 对添加马铃薯辅料酿制高氨基酸营养啤酒的可行性进行了研究 ,并在同等条件下 ,与添加大米辅料酿制普通啤酒进行对比。结果表明马铃薯丝干原料的成分与大米相比 ,无明显区别。添加马铃薯辅料所制得的麦汁中α-氨基氮的含量和氨基酸含量都远远高于添加大米辅料所得的麦汁 ,所得啤酒的各项理化指标均符合国家标准GB4 92 7,但前者的氨基酸含量远高于后者。 The possibility of producing nutrient beer containing abundant amino acids through adding potato as auxiliary material was studied.The results showed that the components of dried potato slices were similar to these of rice,the wort with potato as auxiliary material for beer included much more α-amino nitrogen and amino acids compared to the wort with rice as auxiliary material,and the corresponding beer was found to conform to the country standard of GB4927 while with higher content of amino acids.

关 键 词： 高氨基酸营养啤酒 马铃薯 辅料 氨基氮 酿制 大米

领　　域： [轻工技术与工程] [轻工技术与工程]