烘烤温度对啤酒花品质的影响  

Effects of Roasting Temperature on the Quality of Hops

作　　者：刘玉梅[1] 高智明 刘奎钫[1] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046 [2]新疆三宝乐农业科技开发有限公司,新疆乌鲁木齐830002

出　　处：《酿酒科技》2008年第12期44-46,49,共4页Liquor-Making Science & Technology

摘　　要：研究了烘烤温度对啤酒花品质的影响,结果表明,60℃温度下烘烤啤酒花5h,啤酒花中的主要成分α-酸和β-酸的损失在2.27%和5.37%,而随着温度的升高,α-酸的损失在逐渐加剧,当温度升高到80℃时,5h后啤酒花中的α-酸含量就只有采收时的35%左右,β-酸在相同的条件下的损失更为明显。啤酒花在烘烤过程中的空气温度和花层温度在不同条件下相差很大,温度控制点的合理选择和控制,会给啤酒花的烘烤质量带来很明显的影响。The effects-of roasting temperature on the quality of hops were studied. The results showed that the toss of α-acid and β-acid （main compositions in hops） were 2.27 % and 5.37 % respectively after 5 h roasting of hops at 60 ℃, with the rise of roasting temperatute, the loss of α-acid increased gradually, and when the roasting temperature was up to 80 ℃, α-acid content in hops was only about 35 % of the initial value, and worse situations happened to β-acid under the same conditions. During the roasting of hops, there was great difference between air temperature and flower layer temperature under different technical conditions. Accordingly, proper selection of and adequate control on roasting temperature would influence hops quality evidently.

关 键 词：啤酒花 烘烤温度 Α-酸 Β-酸 

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]