啤酒花储存条件对其β-酸含量的影响  

The Effects of Storage Conditions on β-Acids Content of Hops

作　　者：吕英涛[1] 吕英波[2] 孙宗彬[1] 康从民[1] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042 [2]山东建筑大学机电工程学院,山东济南250101

出　　处：《化学与生物工程》2010年第3期86-89,共4页Chemistry & Bioengineering

基　　金：山东省高等学校科技计划项目(J07YC08;J09LC20);青岛市科技计划基础研究项目(09-1-3-74-JCH)

摘　　要：采用正交实验,分析了保存时间、残氧量、温度等储存条件对香型啤酒花扎一(SA-1)和苦型啤酒花纳盖特、马可波罗、青岛大花中β-酸含量的影响。结果表明,从保留β-酸营养价值的角度分析,青岛大花最佳储存方案是20℃、残氧量0.4%、保存时间30 d;扎一香花最佳储存方案是20℃、残氧量0.2%、保存时间90 d;纳盖特最佳储存方案是4℃、残氧量0.4%、保存时间30 d;马可波罗最佳储存方案是20℃、残氧量0.2%、保存时间30 d。Using orthogonal experiment, the storage conditions such as storage time, residual oxygen and temperature on β-acids content of hops SA-1, Nugget, Marco Polo and Tsingdao flower, were investigated. The results showed that the optimum storage conditions to keep their nutrition values were as follows：for Tsingdao flower,storing at 20℃ for 30 d with residual oxygen of 0.4% ;for SA-1 ,storing at 20℃ for 90 d with residual oxygen of 0.2% ;for Nugget,storing at 4℃ for 30 d with residual oxygen of 0. 4% ;for Marco Polo,storing at 20℃ for 30 d with residual oxygen of 0.2%.

关 键 词：储存条件 啤酒花 Β-酸 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]