啤酒老化综合评价指标的初步研究  

Preliminary Sudy on Complex Evaluation Indices of Beer Aging

作　　者：刘景[1] 董建军 李崎[1] 顾国贤[1] 陈坚[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [2]青岛啤酒股份有限公司科研中心,山东青岛266101

出　　处：《食品与发酵工业》2008年第8期37-41,共5页Food and Fermentation Industries

基　　金：国家“十一五”重大科技支撑专项(No.2007BAK36B01);青岛啤酒股份有限公司合作科研项目

摘　　要：从自由基反应和老化物质角度,综合几种单一老化评价方法,通过数据处理方法和数学运算,提出综合老化评价指标。综合老化评价指标能较好反映不同老化程度啤酒的老化情况。同时发现,基于自由基反应原理的老化评价方法,在评价啤酒老化准确性上可与现有的、基于老化代表性物质的老化评价方法相当。Complex indices were set up to evaluate beer aging degree. Firstly, several singlet evaluation methods were investigated based on free radical reactions and off-flavor compounds respectively. Then they were combined by statistical analysis and mathematical calculation to bring forward the complex evaluation indices, which were proved to have a better correlation with beer aging compared with single evaluation indices. Evaluation system on free radical reactions was equal to that based on staling flavor compounds in beer aging evaluation.

关 键 词：综合评价 老化指标 自由基 老化 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] O635.1[轻工技术与工程—食品科学与工程]