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Improvement of beer flavour with extruded rice as adjunct

机译：辅以膨化米饭改善啤酒风味

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Extruded rice used as adjunct for beer fermentation was prepared using a single-screw extruder. Extrusion pretreatment facilitated the saccharification and gelatinization of the rice starch as well as the formation of a glassy cellular structure, which was evaluated through scanning electronmicroscopy analysis. The effects of different parameters, including barrel temperature, water content, nozzle diameter and screw speed, as well as their interactions with rice expansion rate, were evaluated by response surface methodology to determine the optimum extrusion conditions. Extruded rice was acquired using the optimum extrusion parameters (water content, barrel temperature, screw speed and nozzle diameter of 22.4%, 103 degrees C, 8 mm and 191.6 rpm, respectively), and the expansion rate reached 275.1%. The effect of the extruded rice adjunct on beer flavour compounds was investigated by comparing flavour compounds with those of traditional rice-adjunct beer through sensitive static headspace-capillary gas chromatography spectrometry. The contents of esters, a highly important flavour group, in extruded-rice-adjunct beer (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl caprylate at 11.6, 2.4, 0.2 and 0.3 mg L-1, respectively) were higher than those of the traditional rice-adjunct beer. The contents of high alcohols were lower in the traditional rice-adjunct beer than those in the extruded-rice-adjunct beer, but both levels satisfied the national standard for beer. Gas chromatography-mass spectrometry was employed to identify the flavour compounds of both beer samples through headspace-solid-phase microextraction. (C) 2017 The Institute of Brewing & Distilling
机译：使用单螺杆挤出机制备用作啤酒发酵助剂的挤出大米。挤压预处理促进了大米淀粉的糖化和糊化以及玻璃状细胞结构的形成，通过扫描电子显微镜分析对其进行了评估。通过响应面方法评估了不同参数的影响，包括料筒温度，含水量，喷嘴直径和螺杆速度以及它们与大米膨胀率的相互作用，以确定最佳的挤出条件。使用最佳挤出参数（水含量，料筒温度，螺杆速度和喷嘴直径分别为22.4％，103摄氏度，8毫米和191.6 rpm）获得大米膨化，膨化率达到275.1％。通过灵敏的静态顶空-毛细管气相色谱法将风味化合物与传统的米味啤酒的风味化合物进行比较，研究了膨化米味添加剂对啤酒风味化合物的影响。膨化大米辅助啤酒中的酯（一种极为重要的风味基团）的含量（分别为11.6、2.4、0.2和0.3 mg L-1的乙酸乙酯，乙酸异戊酯，己酸乙酯和辛酸乙酯）高于传统的大米啤酒。传统大米辅助啤酒中的高醇含量低于大米辅助啤酒中的高醇含量，但两者均符合国家啤酒标准。气相色谱-质谱法通过顶空-固相微萃取法鉴定两种啤酒样品的风味化合物。 （C）2017酿酒与蒸馏研究所

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