用TBA法测啤酒糖化过程对老化的影响  

Using TBA method to determine the effect of saccharification on beer aging

作　　者：李凤[1] 周广田[1] 

机构地区：[1]山东轻工业学院 食品与生物工程系,山东济南250353

出　　处：《中国酿造》2008年第2期61-62,共2页China Brewing

摘　　要：硫代巴比妥酸(TBA)值是近来在啤酒生产中普遍使用的一种测定啤酒老化程度的方法。文中研究了糖化过程中温度与加热时间的变化对TBA值的影响,研究发现,温度比加热时间对其的影响更大,因此采用分次添加热水的方法来代替直接加热,可以降低硫代巴比妥酸(TBA)值。The sulfo-Barbitone acid value （TBA） is a universal method to determine beer aging degree during beer production recently. The effects of temperature and heating time on TBA value during saccharification were studied. The results indicated that, the temperature had more effects than heating time. Therefore, the direct heating strategy was replaced by adding the hot water at different times, which reduced the TBA value.

关 键 词：TBA值 温度 加热时间 吸光度值(A530) 

分 类 号：O626.6[理学—有机化学] TS626.5[理学—化学]