摘要
通过对大量啤酒样品进行老化相关物质的分析,利用统计分析工具,结合品评实验,确定了影响啤酒新鲜度的3种关键老化物质。反-2-壬烯醛反映了原料新鲜度所带来的影响;3-甲硫基丙醛反映了糖化过程中麦汁氨基氮含量控制情况;糠醛反映了整个生产过程中的热负荷控制。通过跟踪贮存过程,量化了时间、温度和光照对3种关键老化物质的影响。实现了由理论研究向实际工厂应用的转化,工厂通过对3种物质的监控,可以追溯生产工艺的过程控制,从而定向进行新鲜度的调控,持续提高产品竞争力。
Through the analysis of a large amount of aging-related substances in beer and the use of statistical analysis tools coupled with tast-ing evaluation experiments,three key aging substances influencing beer freshness were confirmed as follows：trans-2-nonenal, reflecting the in-fluence of raw materials to beer freshness;3-methylthiopropanal, reflecting the control of amino-nitrogen content in wort during mashing;furfu-ral, reflecting the control of heating load during the whole production process.The effects of time, temperature and light on the three key aging substances were quantified through tracing the storage process. This study had achieved the transformation of theoretical research to practical application.Through the monitoring of the three substances, the production process could be retrospected to achieve directional control of beer freshness and to improve beer product competitiveness.
出处
《酿酒科技》
2015年第3期81-83,共3页
Liquor-Making Science & Technology
基金
"国家高技术研究发展(863)计划"资助
项目"啤酒用新酶创制与低碳制造关键技术研究
课题编号:2013AA102109
