College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, P.R. China.
Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
J Microbiol Biotechnol. 2019 Jun 28;29(6):877-886. doi: 10.4014/jmb.1904.04041.
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.
以荞麦为原料进行酿造已在多项前期研究中得到证实。然而，关于荞麦对啤酒中芦丁含量和抗氧化活性的影响，目前研究较少。为了开发出芦丁含量高且感官特性良好的拉格啤酒，我们使用苦荞麦麦芽作为酿造辅料。结果表明，芦丁降解酶是影响麦汁和啤酒中芦丁含量的关键因素。与使用普通糖化方法酿造的啤酒相比，使用改良糖化方法酿造的荞麦啤酒中的芦丁含量约高 60 倍。荞麦啤酒中的总类黄酮含量也强烈依赖于糖化方法，范围从 530.75 到 1704.68mgQE/L。富含芦丁的啤酒在强制老化过程中也显示出更好的氧化稳定性。同时，荞麦啤酒在主要质量属性、风味和口感方面也被认为是可接受的。
