Change of the Alpha Amino Nitrogen of Tartary Buckwheat Beer during the Process of Mashing and Its Process Optimization
Jie Chen1, Tingjun Ma1, Ying Liu1
, and Aijing Zhang2
1.College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
2.University of Science and Technology Beijing, Beijing, China
2.University of Science and Technology Beijing, Beijing, China
Abstract—To analysis the effect of 4 diastatic technical parameters (the ratio of water and materials, pH, the diastatic temperature of stageⅠand stageⅡ) on α-amino nitrogen content of wort, the response surface method is applied and the mathematical model of the four parameters above influencing α-amino nitrogen content was established. The results showed that the optimum technical conditions were as follows: the ratio of water to raw materials was 4:1, the diastatic temperature of stageⅠ was 62°C and the diastatic temperature of stageⅡ was 72°C, the pH was 5.35. Under the optimum technical conditions condition, the α-amino nitrogen content of wort in beer was 188.2 mg/L.
Index Terms—tartary buckwheat beer, mashing, α-amino nitrogen, response surface method.
Cite: Jie Chen, Tingjun Ma, Ying Liu, and Aijing Zhang, "Change of the Alpha Amino Nitrogen of Tartary Buckwheat Beer during the Process of Mashing and Its Process Optimization", Journal of Medical and Bioengineering, Vol. 2, No. 4, pp. 262-265, December 2013. Doi: 10.12720/jomb.2.4.262-265
Index Terms—tartary buckwheat beer, mashing, α-amino nitrogen, response surface method.
Cite: Jie Chen, Tingjun Ma, Ying Liu, and Aijing Zhang, "Change of the Alpha Amino Nitrogen of Tartary Buckwheat Beer during the Process of Mashing and Its Process Optimization", Journal of Medical and Bioengineering, Vol. 2, No. 4, pp. 262-265, December 2013. Doi: 10.12720/jomb.2.4.262-265
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