摘要
采用单因素筛选试验研究了加热时间、pH值、加热温度、α-酸的浓度、催化剂的种类和催化剂的用量对啤酒花中α-酸异构化率的影响。在此基础上,再采用L9(34)正交设计法对影响α-酸异构化率的四个主要因素加热时间、pH、浸膏中α-酸的浓度以及催化剂MgCl2的用量进行了参数优化试验。结果表明,影响α-酸异构化的主次因素顺序为pH值>α-酸的浓度>催化剂的量>加热时间,常压煮沸法α-酸异构化的最佳异构化工艺参数为:pH值10、α-酸的浓度1.50 mg/mL、催化剂的量4%、加热时间135 min,制得的异构化浸膏中异α-酸的含量高达63.98%,异构化率达到87.14%。
In this paper, we studied the following factors, using the single factor selected experiment： heating time, pH, heating temperature, concentration of α-acid, types of catalyst and amount of catalyst, and their influence on isomerization of α-acid. Based on the results from the experiment, further analysis was carried out in the optimized experiment using the orthogonal designing L9 （3^4 ） on the four main factors of isomerization： heating time, pH, the concentration of α-acid and amount of catalyst MgC12. The results showed that the order of impact on isomerization of α-acid was pH 〉 concentration of α-acid 〉 amount of catalyst 〉 heating time and that the optimum technology parameter of isomerization was respectively pH 10, the concentration of α-acid 1.50mg/mL, the amount of catalyst 4% and heating time 135min. The content of iso-α-acid in the hop extract was up to 63.98% ,the isomerizating efficiency of α-acid was 87.14%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第11期96-100,共5页
Food and Fermentation Industries
基金
国家科技支撑计划项目(2007BAD52B07)
