高浓啤酒醇酯调控技术的研究与应用  

Research of improving the ratio of alcohol ester of high gravity brewing

作　　者：刘明丽 常宗明 尹花 董建军 

机构地区：[1]啤酒生物发酵工程国家重点实验室,青岛啤酒股份有限公司,山东青岛266000

出　　处：《食品工业科技》2015年第19期190-194,279,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展(863)计划

摘　　要：采用响应面分析法优化提高高浓啤酒醇酯比的发酵工艺条件。在单因素实验的基础上,选取麦汁溶解氧、接种酵母数、主发酵温度作为影响因子,以醇酯比为响应值,利用Box-Benhnken中心组合设计,研究各自变量及其交互作用对醇酯比的影响,模拟得到二次多项式回归方程预测模型,确定提高高浓啤酒醇酯比的优化条件是:麦汁溶解氧11.92 mg/L,接种酵母数2.59×107个/m L,主发酵温度10.9℃,在这一条件下,醇酯比达到4.35。方差分析结果表明,麦汁溶解氧含量对提高高浓啤酒醇酯比具有显著的调控作用。Response surface methodology was applied to optimize the ratio of alcohol ester in high gravity fermentation beer.Based on single factor experiment,dissolved oxygen,pitching yeast,fermentation temperature were chosen as influencing factors,the ratio of alcohol ester was selected as response value. The mathematical model was established by Box- Behnken central composite design. The results showed that the optimal fermentation conditions were as follows： dissolved oxygen 11.92 mg / L,pitching yeast 2.59 × 107 cells / m L,fermentation temperature 10.9 ℃.Under this condition,the ratio of alcohol ester was 4.35.Analysis of variance results showed that the dissolved oxygen played significantly role in increasing the ratio of alcohol ester for high gravity fermentation beer.

关 键 词：高浓啤酒 麦汁溶解氧 接种酵母数 主发酵温度 醇酯比 

分 类 号：TS261[轻工技术与工程—发酵工程]