摘要
为更好地理解焦香麦芽低温焙烤过程颜色变化规律,利用CIE L^*a^*b^*在实验室条件下对焦香麦芽质量分数50%的协定法麦汁、10%的协定法麦汁、10%的65℃糖化麦汁及其煮沸麦汁的颜色进行比对。质量分数50%焦香麦芽协定法麦汁检测结果表明,焦香麦芽在焙烤过程中黄色素物质的生成早于红色素物质;色度值、a^*、b^*呈现不同的变化趋势,反映出焙烤过程非酶褐变的复杂性。质量分数10%焦香麦芽协定法麦汁的a^*、b^*变化模式与50%的不同。质量分数10%焦香麦芽65℃糖化麦汁煮沸30 min的a^*、b^*变化模式与质量浓度50%的也不同。鉴于质量分数10%为生产常用配比,利用质量分数10%协定法麦汁评价焦香麦芽的颜色特性更具实用价值。对质量分数10%配方65℃糖化麦汁进行煮沸因配比、温度等与实际生产相近,可用于指导特定颜色特性啤酒的焦香麦芽配方选择。
To better understand the color change of caramel malt at low-temperature roasting process under different mashing conditions,CIE L^*a^*b^*was used to compare the color characteristics of 50%(mass ratio)congress wort,10%congress wort,10%saccharification wort mashed at 65℃and its resultant boiling wort under laboratory conditions.The results indicated that the production of yellow colorant was earlier than the red one in roasting.The a^*and b^*showed different changing tendency in distinctive molds which reflecting the complexity of non-enzymatic browning in the roasting process.The variation patterns of a^*and b^*in congress wort of 10%caramel malt were significantly different from those of 50%formula.The change mode of a^*and b^*in the boiling process of 10%caramel malt formula wort with 65℃mashing temperature was also varied from that of 50%congress wort,and its color increased obviously during boiling.With the regard of the fact that 10%ratio of caramel malt is the common ratio for commercial production,it is more instructive to use the 10%EBC wort protocol to evaluate the color characteristics of caramel malt.Boiling the 10%formula wort mashed at 65℃can better provide the reference for the selection of caramel malt and formula screening of beer with specific color characteristics.
作者
郝俊光
莫小丹
陈静
邱彦兴
HAO Junguang;MO Xiaodan;CHEN Jing;QIU Yanxing(Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,Beibu Gulf University,Qinzhou 535011,China;College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,China;Guangxi Juxin Malt Limited Company,Fangchenggang 538000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第13期160-165,共6页
Food and Fermentation Industries
基金
北部湾大学校企联合科技培育项目(2017kjjh004)
河池市科技计划项目(AB198802)。
