Optimization of Mashing Process to Produce Rutin-Rich Buckwheat Beer

doi:10.3969/j.issn.1673-1689.2018.11.004

Home > Archive>Volume 37, Issue 11, 2018 >1141-1147. DOI:10.3969/j.issn.1673-1689.2018.11.004

Optimization of Mashing Process to Produce Rutin-Rich Buckwheat Beer
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                        10.3969/j.issn.1673-1689.2018.11.004
                    
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The quantitative detection of rutin in tartary buckwheat wort was performed by the high performance liquid chromatography in this study. The thermal stability of rutin hydrolase and mashing process were carried out to determine the optimum technical parameters as follows：mashing-in temperature was 90 ℃ in mash copper ，the added ratio of tartary buckwheat was 40%，the ratio of material to water was 1∶6，and the adding level of thermostable α-amylase was 8 U/g，incubation for 10 min；mashing-in temperature was 45 ℃ in mash tun，the ratio of material to water was 1∶4，and the adding level of neutral protease was 0.01%，incubation for 30 min，then combined and completed the following mash procedure. The content of rutin was increased from 15 mg/L to 611 mg/L after optimization in 12 °P wort. Meanwhile，the conventional physical and chemical indexes were analyzed，and the indexes were similar to the indexes of wort. The content of rutin was increased from 0.2 mg/L to 220 mg/L in 10 °P tartary buckwheat beer brewed in laboratory.

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BIAN Xiaowen, SUN Junyong, LU Jian. Optimization of Mashing Process to Produce Rutin-Rich Buckwheat Beer[J]. Journal of Food Science and Biotechnology,2018,37(11):1141-1147.

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Online: December 25,2018
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