糖化过程降低啤酒反-2-壬烯醛的工艺优化研究  

Optimization of saccharification process for reduction of trans-2-nonenal in beer

作　　者：吕慧威[1] 丁元菲 蔡勇[3] 赵琳琳 王艳丹[1] 

机构地区：[1]吉林师范大学博达学院,吉林四平136000 [2]四平金士百纯生啤酒有限公司,吉林四平136001 [3]长春职业技术学院食品生物技术分院,吉林长春130033

出　　处：《中国酿造》2017年第9期107-111,共5页China Brewing

基　　金：吉林省教育厅"十二五"科学技术研究项目(2015585)

摘　　要：为了研究啤酒生产中麦芽脂肪氧化酶活力、大米脂肪酸含量和麦汁回旋沉淀时间对啤酒老化程度的影响,采用固相微萃取-气质联用法(SPME-GC-MS),对不同麦芽脂肪氧化酶活力和大米脂肪酸含量的麦汁中反-2-壬烯醛前体物质(T2N-P)及硫代巴比妥酸(TBA)值进行了比较分析,并将二者与回旋沉淀时间进行了正交试验。结果表明:三个品种麦芽的脂肪氧化酶活力与麦汁T2N-P和TBA值呈显著正相关(P<0.01),相关系数R2≥0.995,随着大米脂肪酸含量的增加,T2N-P和TBA值也都有不同程度的增加,正交试验结果显示,麦芽脂肪氧化酶活力是影响T2N-P最重要的因素,回旋沉淀时间次之,大米脂肪酸含量影响最小。优化后的啤酒T2N-P和TBA值分别降低了23.25%和29.32%,酯香、协调感、综合评分和各批次产品的质量稳定性均较优化前大幅增加。To study the effect of lipoxidase activity, fatty acid content in rice, wort whirlpool precipitation time on beer aging, the trans-2-nonenal precursor （T2N-P） and thiobarbituric acid （TBA） content of wort with different lipoxidase activity and rice fatty acid contents was determined by SPME-GC-MS and analyzed. Then three factors orthogonal experiments were carried out using T2N-P, TBA content and whirlpool precipitation time as evaluation factors. The results showed that lipoxidase activity of three malt varieties, T2N-P and TBA in wort were significantly positive related （P〈0.01）, and the correlation coefficient R2 was higher than 0.995. With the increase of fatty acid content in rice, T2N-P and TBA also increased in different degree. The orthogonal tests showed that： lipoxidase activity in malt was the most important factor affecting T2N-P, and then was whirlpool time, fatty acids contents in rice was the minimal affecting factors. After optimization, T2N-P and TBA reduced by 23.25% and 29.32%, respectively; Ester aroma, sense of harmony, comprehensive evaluation and the quality stability of each batch were greatly increased.

关 键 词：啤酒老化 脂肪氧化酶活力 大米脂肪酸含量 反-2-壬烯醛前体物质 硫代巴比妥酸值 

分 类 号：TS262.5[轻工技术与工程—发酵工程]