【作者】 郭春晓；

【导师】 王世宽；

【作者基本信息】 四川理工学院 ， 发酵工程， 2007， 硕士

【摘要】 鼠曲草的茎叶花含有丰富的氨基酸和黄酮,是一种集营养、保健、药食功能于一体,极具开发利用潜质的野生资源,值得大力开展深加工和综合开发利用,具有广阔的发展前景。本研究以鼠曲草提取物为保健因子,结合现代生物技术,对鼠曲草啤酒的工艺进行了研究,结果如下:鼠曲草黄酮提取方法的研究。探讨了溶剂法、超声波辅助提取法提取鼠曲草黄酮类化合物的工艺条件,并采用正交试验法对工艺条件进行优选。结果表明:超声波辅助提取法的提取效果好,合适的提取工艺条件为:乙醇浓度60%,温度80℃,时间30 min,料液比1:25,功率分数70%;在此条件下,鼠曲草黄酮得率为4.55%。鼠曲草啤酒酵母菌种的选育及酵母细胞的固定化研究。以微波辐射技术对啤酒酵母菌进行诱变,以发酵液中双乙酰含量为主要指标筛选获得一株优良的啤酒酵母菌株,此菌株发酵液中的双乙酰含量比原始菌株降低了36%;其发酵液保持了亲株的优良风味和凝聚性。研究了固定化技术在啤酒酵母上的应用。探讨了不同条件下固定化酵母的发酵性能和机械强度,并对固定化酵母和游离酵母的发酵性能进行了分析。结果表明,固定化后使用寿命增加、发酵周期缩短。海藻酸钠浓度为4.0%,氯化钙浓度为1.0%,固化时间为1.0 h的固定化效果比较理想。鼠曲草啤酒的工艺参数和最佳工艺条件的研究。研究了添加鼠曲草提取液对发酵过程的影响。结果表明,从糖代谢的角度看,鼠曲草提取物对啤酒酵母的糖代谢无抑制作用,且添加鼠曲草提取液的麦芽汁在发酵过程中糖代谢速度明显快于未添加鼠曲草提取液的麦芽汁的糖代谢速度,有利于提高啤酒的发酵速度;从双乙酰还原的角度看,添加鼠曲草提取液的麦芽汁的双乙酰还原速度明显快于未添加鼠曲草提取液麦芽汁的双乙酰还原速度,有利于缩短啤酒的发酵周期。鼠曲草啤酒发酵工艺为主发酵阶段添加7.0%鼠曲草提取液,微波诱变啤酒酵母接种量2.0%,固定化发酵时间为9 d,为鼠曲草啤酒的大规模生产提供了可靠依据。所得啤酒清亮、透明,有明显的酒花香气,爽而不淡、柔和适口;啤酒各项检测指标均达到啤酒质量标准,黄酮含量≥0.03 mg/ml;添加鼠曲草提取液不但可以改善啤酒风味,而且有益于人体健康。更多还原

【Abstract】 The flowers and stalks of Chaphalium affine D. Don were abundant in amino acid and flavonoids. And it was a multi-purpose matter of nutrition, the health care and the medicinal purposes function and a wild resource which has highly developed and utilized poential. It was good for developing deep-processing as well as synthetical exploitation and utilization. Chaphalium affine D. Don was used as the health care factor to develop a kind of health care beer combining the modern biotechnology. The conclusions were as follows:The study was focused on the extracting methods of flavonoids from Chaphalium affine D. Don.In this experimentation, extracting conditions of flavonoids from Chaphalium affine D.Don by solvent method and supersonic method were studied and optimized by orthogonal experiments. In comparison with the ethanol refluxing extraction technology, the results showed that the ultrasonic method was superior to the ethanol refluxing technology. It was found that 1:25 of 60% ethanol to the bud of Chaphalium affine D. Don weigh ratio was used with ultrasonic treatment last for 30 min at the temperature of 80℃and the ratio of ultrasonic power 70%. And the extraction rate of flavonoids was 4.55% at the optimum parameters.The seed selection of Saccharomyces sp. and the immobilization of the yeast cell were studied. With microwave radiation and selection,the strains was obtained from Saccharomyces sp., which was a strain for beer brewage production. The result showed the diacetyl content of the strain was reduced than original strain and less 36%. Compared with the original strain, the fermentation broth was kept the good flavor and coacervation. The application of calcium alginate immobilized method in Saccharomyces sp. cel1. In different conditions the fermentation capability and mechanical intensity of immobilized yeast were studied, at the same time, the fermentation vigor between immobilized yeast and free yeast was analyzed. The results indicated the improvement in lifespan and fermentation cycle of yeast cell after immobilizing, its concentration of sodium alginate was 4.0%, calcium chloride was 1.0% and immobilizing time was 1.0h.The technological methods and optimal fermentation ratio were studied in the present paper, involving the effect of the extract of Chaphalium affine D. Don on the process fermenting. The results showed that from the sugar metabolism, the extract of Chaphalium affine D. Don did not repress a function and quickened the speed of the sugar metabolism; from the diacetyl revivification, the extract of Chaphalium affine D. Don had some encourage effect and quickened the speed of revivification The fermented time was shortened with the extract of Chaphalium affine D. Don.We optimized the processing techniques: the fermenting time 9d; extraction fluid of Chaphalium affine D. Don 7.0%; the added ratio of yeast 2.0%. It offered warranties for producing Chaphalium affine D. Don beer of unique aroma in large scale. The quality of beer is evaluated by several important performances. The products are clear, transparent, soft and proper and with obvious aroma of hops. Quality performances of beer are up to the quality standard. And the content of flavonoids was larger than 0.03 mg/ml. By appending the extract of Chaphalium affine D. Don, not only the flavor of beer is ameliorated, but also is beneficial to human health.更多还原