發酵時間對黑芝麻啤酒性質影響之探討

Effect of Fermentation Time on Properties of Black Sesame Beer

陳氏懷順(Tran Thi Hoai Thuan)

指導教授 ： 張耀南教授

共同指導教授 ： 戴守谷副教授(Sorgan S. K. Tai)

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2013年)

摘要

芝麻啤酒為利用當地市售酵母(釀酒酵母)粉末將脫脂黑芝麻粕、啤酒花、麥芽糖和蔗糖等釀製成。本研究進行二階段式發酵時間(0∼7天為第一階段；第二階段是第一階段後的0∼28天) 對芝麻啤酒性質 (如酒精含量、醣類含量、有機酸、胺基酸、抗氧化活性、風味化合物等) 影響之探討。實驗結果顯示，芝麻啤酒的酒精含量隨著發酵時間而增加，在第二階段的第14天發酵時達到4.35％，而後其隨著發酵時間而降低。在第一階段的芝麻啤酒內葡萄糖和果糖含量首先隨著發酵時間而增加，在第5天發酵時間而達到最高值，而後隨著發酵時間而降低，即使在第二階段中亦是如此降低，然而蔗糖含量始終保持在非常低量，而且發酵時間對其並無顯著的影響。另外，在第一階段前6天與第二階段前7天的啤酒內醋酸和蘋果酸含量隨著發酵時間增加而增加，而後逐漸降低；第1天發酵後的啤酒內檸檬酸含量即不隨發酵時間而有所太大變化。芝麻啤酒總共有16種胺基酸被進行分析鑑定，其中在第一階段中發酵啤酒僅有6種胺基酸如酪胺酸、苯丙胺酸、纈胺酸、丙胺酸、天冬胺酸、谷胺酸等被分析確認，然而在第二階段中發酵啤酒中所有16種胺基酸被分析確認；在第一階段中前6天，僅有谷胺酸和丙胺酸會隨著發酵時間而增加，而且在第6天時達到最高值。在第二階段中16種胺基酸會發酵時間增加而略微增加，第21天時即大幅增加，而後即逐漸下降，但甘胺酸，谷胺酸和半胱胺酸例外，在21天發酵時間以後僅略微下降。在第一階段前2天發酵的芝麻啤酒之DPPH基清除活性和還原力 (reducing power; RP) 會隨發酵時間增加而先行提高，但後5天發酵即逐漸下降。第二階段前7天發酵之啤酒活性與PR隨著發酵時間增加而再提高，而後逐漸下降。另外，第一階段前4天發酵的啤酒之總酚含量(total phenolic contents; TPC)會隨發酵時間增加而增加，而後逐漸下降。然而，第二階段前7天發酵的啤酒之TPC卻隨發酵時間增加而先行增加，而後逐漸下降。本研究發現芝麻啤酒中共有10種風味 (香氣) 化合物如1-羥基-2-丙酮、醋酸、糠醛醇、1,2-環戊烷二酮、苯乙基醇、麥芽酚、2-丙酮-1,3-二羥基-5-羥基甲基二氫呋喃-2-酮、2[3H]呋喃酮、二氫-4-羥基、甘油等。發酵時間是影響芝麻啤酒的一些性質之主要因素，若未來芝麻啤酒預期成為優良的保健啤酒，發酵時間將是重要考慮因素。

關鍵字

黑芝麻啤酒 ； 酵母菌粉 ； 脫脂黑芝麻粕 ； 啤酒性質

並列摘要

The sesame beer was made from defatted black sesame (Sesamum indicumL.) meals, hops, maltose and sucrose by local commercial yeast (Saccharomyces cererisiae) powder. The effects of two-step fermentation time (0~7 days for the 1st step and 0~28 days for the 2nd step after the 1st step) on the properties (alcohol, saccharides, organic acids, amino acids, antioxidative activity and flavor compounds) of sesame beer were investigated in this study. The alcohol content of sesame beer increased with increasing fermentation time and it was up to 4.35% at 14 days of fermentation in the 2nd step, and then decreased thereafter. The contents of glucose and fructose in sesame beer first increased with increasing the fermentation time in the 1st step. The sucrose content was kept at the very low value and not significantly affected by fermentation time. Moreover, the contents of acetic acid and malic acid were increased with increasing fermentation time at first 6 and 7 days in the 1st and 2nd steps, respectively, and then decreased. Total 16 amino acids of the sesame beer were identified; only 6 amino acids were tyrosine, phenylalanine, valine, alanine, aspartic, glutamic identified in the 1st step. Among glutamic acid and alanine were increased with increasing at first 6 days fermentation and the highest values were obtained at 6 days of fermentation in the 1st step. In the 2nd step, 16 amino acids were little increased with increasing fermentation time at first 21 days, and then they much increased as the increase of fermentation time, except the contents of glycine, glutamic acid and cysteine were little decreased after 21 days. Both DPPH radical scavenging activity and reducing power of sesame beer were increased with increasing the fermentation time at first 2 days, and then they decreased at last 5 days in the 1st step. Subsequently, they increased at first 7 days in the 2nd step, and then decreased. Moreover, the total phenolic contents increased with increasing the fermentation time at first 4 days in 1st step. There were 10 flavor compounds found in sesame beer were identified in this study. Fermentation time is the major factor to affect some properties of sesame beer. If the sesame beer is expected to become the excellent health beer in the future, the fermentation time have to be concerned.

並列關鍵字

black sesame beer ； yeast powder ； defatted black sesame meals ； beer properties

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