摘要
对超高压处理技术应用于啤酒生产工艺进行了实验,分析了超高压处理条件与保持啤酒风味稳定性之间的关系。结果表明:①选择300 MPa的压力较为合适,过高的压力没有意义还浪费能源。②压力小于300 MPa时,促进清酒中α-乙酰乳酸的非酶分解及双乙酰的还原反应,具有降低双乙酰含量的作用;而压力大于300 MPa,会相对延缓双乙酰的还原,导致双乙酰含量的反弹。③为保持风味物质稳定性,保压时间不宜超过10 min。(陶然)
UHP processing was applied in beer production and the relations between UHP processing conditions and beer flavor stability were analyzed, The experimental results showed that 1. 300 MPa pressure was preferred and high pressure was unnecessary waste; 2. pressure less than 300 MPa could advance decomposition of α -acet lactate and reduction of diacetyl and effectively reduce diacetyl content, and pressure more than 300 MPa would prolong the reduction of diacetyl and increase diacetyl content; 3. pressure preservation time should be less than 10 min to keep the stability of flavoring substances. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第7期20-22,共3页
Liquor-Making Science & Technology
基金
河南省重点科技攻关项目(编号0223025000)
关键词
啤酒
超高压
TBA值
双乙酰含量
风味稳定性
beer
ultrahigh pressure
TBA value
diacetyl content
flavor stability
