降低反-2-壬烯醛及老化前驱体的酿造工艺研究  

Research of Brewing Technology for Reducing the Content of Trans-2-Nonenal and Aging Precursor

作　　者：黄淑霞 余俊红[2,5] 陆健 尹花 董建军[2,4,5] 

机构地区：[1]粮食发酵工艺与技术国家工程实验室,江南大学,江苏无锡214122 [2]啤酒生物发酵工程国家重点实验室,山东青岛266100 [3]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [4]江南大学生物工程学院,江苏无锡214122 [5]青岛啤酒股份有限公司,山东青岛266100

出　　处：《食品与生物技术学报》2017年第8期826-833,共8页Journal of Food Science and Biotechnology

基　　金：青岛创业创新领军人才计划项目(13-cx-15);国家高技术研究发展(863)计划资助项目(2013AA102109);高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高校优势学科建设工程资助项目

摘　　要：为降低麦汁和啤酒中反-2-壬烯醛与老化前驱体壬烯醛潜力的含量,研究糖化过程中影响麦芽脂肪氧合酶(LOX)作用的关键因素(蛋白休止温度、醪液p H值、麦芽粉碎度、麦芽LOX活力),确定最佳工艺:蛋白休止温度为55~60℃、醪液pH为5.5、EBC粉碎机磨盘间距为0.5mm、LOX活力越低越好。大生产验证试验显示:蛋白质休止温度为55℃、使用低LOX麦芽时,啤酒中反-2-壬烯醛、壬烯醛潜力降低幅度分别为6.7%~25.0%、9.2%~20.3%,啤酒新鲜度得分提高4.2%~16.1%。The key factors influencing malt lipoxygenase （LOX） during saccharification period were studied, such as protein rest temperature, pH value, grinding degree, LOX activity of malt for reducing the content of trans-2-nonenal and aging precursor nonenal potential of wort and beer. The optimum process parameters were confirmed： protein rest temperature was 55？60 V , mash pH was 5.5! EBC grinder distance was 0.5 mm LOX activity was as low as possible. Experimental results of large-scale production showed that when protein rest temperature was 55 ： ,and malt with lower LOX activity was used, the content of trans-2-nonenal and nonenal potential declined 6.7%-25.0% and 9.2%-20J % respectively. Beer freshness score increased 4.2%-16.1%.

关 键 词：反-2-壬烯醛 壬烯醛潜力 脂肪氧合酶 啤酒新鲜度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]