壳聚糖-海藻酸钠固定化酵母对啤酒发酵的影响

广东工业大学学报 ›› 2007, Vol. 24 ›› Issue (4): 13-16.

壳聚糖-海藻酸钠固定化酵母对啤酒发酵的影响

广东工业大学轻工化工学院；广东工业大学轻工化工学院广东广州510006；广东广州510006；

出版日期:2007-11-08 发布日期:2007-11-08

The Influence of Sodium Alginate-Chitosan Immobilized Beer Yeast on Beer Fermentation

(Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China)

Online:2007-11-08 Published:2007-11-08

摘要/Abstract

摘要： 以海藻酸钠-壳聚糖复合水凝胶为载体,用包埋法固定化啤酒酵母,研究了海藻酸钠质量分数、固化时间、壳聚糖质量分数、覆膜时间等因素对固定化啤酒酵母发酵降糖的影响,并用气相色谱-质谱联用仪对壳聚糖-海藻酸钠复合水凝胶固定化啤酒酵母制备啤酒的风味物质进行分析测定,结果表明该啤酒风味物质与珠江纯生啤酒、金威啤酒、喜力啤酒比较一致. 更多还原

关键词: 壳聚糖；海藻酸钠；固定化载体；啤酒酵母；外观发酵度；

Abstract: Sodium alginate-chitosan compound hydrogel used as carrier,to embed beer yeast,the influence of Such factors as the concentration of sodium alginate,immobilized time,the concentration of chitosan and tectorial membrane time on fermentation of immobilized beer yeast is studied and the flavor substance made by sodium alginate-chitosan immobilized beer yeast by 7964E type mass spectrum is analysed.The result shows that the flavor substance accords with ZhuJiang Beer,Kingway Beer and HeineKen.

Key words: Sodium alginate； Chitosan； immobilized carrier； beer yeast； appearance degree of

吴国杰；李金蔓； . 壳聚糖-海藻酸钠固定化酵母对啤酒发酵的影响[J]. 广东工业大学学报, 2007, 24(4): 13-16.

WU Guo-jie,LI Jin-man . The Influence of Sodium Alginate-Chitosan Immobilized Beer Yeast on Beer Fermentation[J]. Journal of Guangdong University of Technology, 2007, 24(4): 13-16.

参考文献

[1] 高燕. 啤酒发酵过程中风味物质的形成和变化[J]. 啤酒科技. 2005(08)

[2] 梁峙,赵孝华. 海藻酸钠固定化酵母菌的应用研究[J]. 食品工业科技. 2002(12)

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