啤酒花浸膏中α-酸异构化反应影响因素研究  

Study on Influencing Factors of Isomerization of α-Acids in Hops Extracts

作　　者：闫晶晶[1] 刘淑敏[1] 郭泽青[1] 郝国艳 张海容[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》2016年第10期28-30,共3页Food Research and Development

基　　金：2014年山西省高等学校大学生创新创业训练项目(2014381);山西省高等学校教改项目(J2012092);忻州师范学院应用化学创新实践基地(2013-31);忻州师范学院科研基金(2011052)资助

摘　　要：α-酸是啤酒花的主要成分,也是啤酒苦味的主要物质,通过改变外界因素提高α-酸异构产率增加啤酒的泡沫稳定性,提高啤酒质量。采用单因素筛选试验研究了催化剂种类、催化剂含量、加热时间、加热温度、加热时pH对α-酸异构化产率的影响。影响α-酸异构化的最佳异构化工艺参数为:催化剂种类为MgCl_2、催化剂质量分数4%、反应时间180 min、温度80℃、pH为10.05,α-酸的异构化率达78.6%。试验获得的α-酸异构化最佳反应条件,为工业开发啤酒花产品、提高α-酸异构化率有重要参考价值。α-acids is the main component of hops extracts and also the main element for bitterness of beer. The isomeric compound of α-acids could improve the stabilily of beer foam and the quality of beer. The influencing factors on isomerization ofα-acids for the types of catalyst and the amount of catalyst, heating time, tempera-ture and pH were choiced by single factor experiment. The result showed that the optimal conditions of the iso merization ofα-acids was obtained respectively, i.e., MgCl2 as the catalyst for the isomerization ofα-acids, 4%of mass fraction of catalyst,180 min of heating time, 80℃of heating temperature, and pH 10.05, respec-tively. The isomerizating efficiency ofα-acid was 78.6%. It was an very important that the optimal conditions of the isomerization ofα-acids was obtained for exploring hop products in industry and raising isomerization rate ofα-acids.

关 键 词：酒花浸膏 Α-酸 异Α-酸 异构化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]