超高压处理对啤酒TBA值和双乙酰含量的影响  

Effects of UHP Processing on TBA Value and Diacetyl Content in Beer

作　　者：姚二民[1] 于然[1] 赵玉生[1] 赵俊芳 

机构地区：[1]郑州轻工业学院食品生物工程系,河南郑州450002 [2]漯河食品工业学校,河南漯河462000

出　　处：《酿酒科技》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)

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）

关 键 词：啤酒 超高压 TBA值 双乙酰含量 风味稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]