不同储藏条件下啤酒花α-酸变化趋势研究  

Study on the α-acid of hops changes tendency in different storage conditions

作　　者：武运[1] 淡文超[1] 黄文书[1] 鹿思远[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《食品科技》2010年第3期60-64,共5页Food Science and Technology

基　　金：国家科技支撑计划(2007BAD52B07)

摘　　要：通过不同的储藏条件研究了香型啤酒花和苦型啤酒花其有效成分α-酸的变化情况。啤酒花样品中分别加入BHT、Vc、BHT和Vc并采用真空袋封装后再用铝箔袋真空复合包装的方法,在0～-4℃、-18℃和室温(20℃)3种条件下避光保存120d,并且定期对其主要成分α-酸指标进行分析,从而确定啤酒花的最佳储藏方法。结果表明:样品中的组分都发生了不同程度的质量劣变。室温下无抗氧化剂且只用真空袋封装储藏的啤酒花的酿造价值下降最为严重。而采用加入Vc并真空复合包装后置于-18℃环境下贮藏能有效的减缓啤酒花中α-酸的损失,α-酸含量最大为初始值的92%。Different storage conditions were studied and the bitter hops flavor hops of its active ingredientbased α-acid changes.By adding BHT,Vc,which are used of vacuum bag and packed in aluminum foil compound bag method 0～-4 ℃,-18 ℃ and room temperature （20 ℃） under the conditions of three kinds of light preservation of 120 d.And carries on the analysis regularly to its principal constituent α-acid target,thus determination hops best preserve method.The results showed that：In the sample component has had the varying degree quality poorly changes.The loss rate of α-acid which under the room temperature did not have the oxidation inhibitor,and only uses the vacuum-bag seal preserve was the highest,but uses joined Vc and the vacuum compound packing and stores under-18 ℃ the environment can effective slow down the α-acid loss,α-acid content of maximum 92% of initial value.

关 键 词：啤酒花 储藏条件 Α-酸 

分 类 号：TS261.1[轻工技术与工程—发酵工程]