环糊精在酿造工艺中的应用  

Applicaion of Cyclodextrins in the Brewing Technology

作　　者：陈金娥[1] 

机构地区：[1]忻州师范学院生化分析技术研究所,山西忻州034000

出　　处：《食品研究与开发》2011年第6期28-30,共3页Food Research and Development

基　　金：山西省国际科技合作项目(2010081020);山西省归国留学人员科研基金(2008-90)

摘　　要：风味分析标准往往难以确定,而且不稳定,提出了一种用环糊精来稳定风味物质的方法,如通过选择条件制备啤酒花油或风味物质及环糊精包合物,其含量在这包和物中可高达10%。环糊精包合物所表现出的优势决定了其具有广泛的应用价值。该产品在食品领域的应用已被大多数国家的人们所接受,实用价值不可限量。Standard for flavour analysis is often difficult to handle and are unstable.A method has been developed to stabilize flavours by using cyclodextrin.For example,the composition of hop oils can be manipulated by the choice of conditions used to prepare cyclodextrin complexes.These stabilized materials contain up to 10 % by weight of flavour material.The advantages offered by cyclodextrin complexes seem certain to lead to their widespread application.Such products are acceptable for food use in most countries.Their cost is not prohibitive.

关 键 词：环糊精包合物 风味物质 啤酒花油 味觉稳定性 

分 类 号：TS261.2[轻工技术与工程—发酵工程]