降低反-2-壬烯醛及老化前驱体的酿造工艺研究
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TS262.5

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Research of Brewing Technology for Reducing the Content of Trans-2-Nonenal and Aging Precursor
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    摘要:

    为降低麦汁和啤酒中反-2-壬烯醛与老化前驱体壬烯醛潜力的含量,研究糖化过程中影响麦芽脂肪氧合酶(LOX)作用的关键因素(蛋白休止温度、醪液pH值、麦芽粉碎度、麦芽LOX活力),确定最佳工艺:蛋白休止温度为55~60 ℃、醪液pH为5.5、EBC粉碎机磨盘间距为0.5 mm、LOX活力越低越好。大生产验证试验显示:蛋白质休止温度为55 ℃、使用低LOX麦芽时,啤酒中反-2-壬烯醛、壬烯醛潜力降低幅度分别为6.7%~25.0%、9.2%~20.3%,啤酒新鲜度得分提高4.2%~16.1%。

    Abstract:

    The key factors influencing malt lipoxygenase(LOX) during saccharification period were studied,such as protein rest temperature,pH value,grinding degree,LOX activity of malt for reducing the content of trans-2-nonenal and aging precursor nonenal potential of wort and beer. The optimum process parameters were confirmed:protein rest temperature was 55~60 ℃,mash pH was 5.5,EBC grinder distance was 0.5 mm,LOX activity was as low as possible. Experimental results of large-scale production showed that when protein rest temperature was 55 ℃,and malt with lower LOX activity was used,the content of trans-2-nonenal and nonenal potential declined 6.7%~25.0% and 9.2%~20.3% respectively. Beer freshness score increased 4.2%~16.1%.

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黄淑霞,余俊红,陆健,尹花,董建军.降低反-2-壬烯醛及老化前驱体的酿造工艺研究[J].食品与生物技术学报,2017,36(8):826-833.

HUANG Shuxia, YU Junhong, LU Jian, YIN Hua, DONG Jianjun. Research of Brewing Technology for Reducing the Content of Trans-2-Nonenal and Aging Precursor[J]. Journal of Food Science and Biotechnology,2017,36(8):826-833.

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  • 在线发布日期: 2017-11-01
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