降低啤酒中总多酚工艺流程的设计  

作　　者：夏冬兵 

机构地区：[1]青岛啤酒上海闵行有限公司

出　　处：《中外酒业》2019年第19期26-34,共9页Global Alcinfo

摘　　要：本论文在啤酒中多酚特性研究基础上,结合啤酒糖化过程中过氧化酶及多酚氧化酶特性,试图创造某种环境条件(温度、pH、时间),达到前期把部分多酚氧化结合蛋白质沉淀去除的目的。设计了一套在糖化过程中充氧来降低啤酒中总多酚的装置,包括利用不锈钢套管自行研制开发了糖化充氧装置及CIP系统,并将其连接到传统的糖化设备上;对充氧头的开孔位置、大小、方向作了规定,并明确了充氧头的安装与拆卸应该遵循的正确操作步骤。论文以总多酚(TPP)和TBA为考察指标,最终确定能够能有效降低TPP,同时使老化程度控制在可以接受的范围内的最适糖化充氧量为150Nm^3/h;通过测定不同糖化温度时的多酚含量,发现其随温度的上升而增加;由于多酚氧化酶和过氧化物酶在低温糖化下料温度35七时产生,在50-60℃范围内具有强烈作用,在70.75℃则失活,结合本公司糖化工艺曲线确定最适通氧温度为63~64℃,通氧时间40min。比较糖化工艺改变前后麦汁及成品啤酒中TPP含量,发现充氧糖化TPP含量一般下降20~30mg/L,表明此方法有效。通过品评方法和理化试验(EBC方法)考察新工艺啤酒的稳定性,表明啤酒质量在标准范围内。与传统降低总多酚方法相比,该方法简单、稳定,只需一次性的设备投资即可解决问题,从而大大降低成本,又符合环保啤酒的思想理念。The characteristic of polyphenol oxidase and peroxidase in the mashing was investigated in the thesis. Some part of polyphenol was removed combined with protein together during the mashing period with suitable environmental condition, such as temperature, pH value and time. A set of device for decreasing the total polyphenol content was designed for this reason, including the equipment of stainless steel sleeve pipe for mashing with oxygen and the CIP system. It was connected with the traditional mashing equipment. The position, size and direction of the hole were regulated. The right process of installation and discharging the filling oxygen tube was also explained in the pape. The optimal oxygenation volume of mashing was 150 Nm^3/h considering about the total polyphenol content(TPP) and TBA value. The TPP could be decreased effectively and the staling degree was acceptably under this condition. It was found that the polyphenol content was increased with the mashing temperature raising. The activity of polyphenol oxidase was generated at 35 ℃, increased during 50-60C, and was lost at 70-75℃. It was confirmed that the suitable oxygenation temperature and time was 63-64℃ and 40-minute, respectively combined with the mashing process of Suntory Company. TPP content was decreased 20-30 mg/L with oxygenation during mashing. It was concluded that the method was useful. It was shown that the beer quality was met to the request after sensor evaluation and beer stability. The method was simple and stable for decreasing the total polyphenol content. The cost was decreased greatly for equipment investment only once.

关 键 词：多酚 氧化性 通氧温度 通氧时间 稳定性 CIP系统 

分 类 号：TS262.5[轻工技术与工程—发酵工程]