Lv Hechao, Jia Yusheng, Liu Chaoyi, Xu Jia, Xie Caifeng, Li Kai, Huang Kai, Hang Fangxue
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China.
Foods. 2024 Jul 25;13(15):2339. doi: 10.3390/foods13152339.
This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort.
本研究聚焦于甘蔗产业的多元化利用，甘蔗糖浆作为甘蔗产业的副产品，是发酵的良好原料。将甘蔗糖浆引入啤酒酿造有利于丰富制糖产业，并且能够改善啤酒风味，使其更具香气。本研究确定了啤酒的最佳发酵工艺。通过分析原料中碳源和氮源的消耗速率、酵母的营养利用情况以及风味物质差异的成因，采用固相微萃取-顶空-气相色谱-质谱联用（SPME-HS-GC-MS）技术测定了啤酒的风味组成和风味稳定性。结果表明，以甘蔗糖浆为辅助原料酿造的啤酒符合啤酒的基本规格。在基础麦芽汁中添加甘蔗糖浆提高了酵母对氨基酸的利用率，添加甘蔗糖浆的贮藏啤酒（LS）增加了啤酒中的九种风味化合物，这些化合物构成了啤酒的基本风味，与普通全麦芽啤酒相比带来了新的风味化合物。强制老化实验表明，添加甘蔗糖浆的贮藏啤酒产生的老化化合物比普通小麦大麦贮藏啤酒（OWBL）少。各项实验表明，用甘蔗糖浆替代部分麦芽汁发酵啤酒是可行的。
